FEAST YOUR EYES

 

Another tasty recipe from the great Joe Wicks uses up some tomatoes and spinach and as well as doing me good it also looks pretty as a picture on the plate and as you add ingredients to the dish.

 

 
I’ve tried a new workout today - stretch and define - not sure if i stretched or defined the right bits as my coordination was all over the place but hopefully this meal gave me the right post workout nutrients to repair my very tweaked muscles!

https://www.thebodycoach.com/blog/chicken-chorizo-and-cauliflower-tray-bake-144.html

BARBECUE BUSINESS

 

Seems to be like England’s population is craving grey rainy days where we can all warm ourselves with a bowl of steaming soup!
Well we are still thoroughly enjoying having the opportunity to eat al fresco and if you’re like us here are a few simple ideas to make it go with a swing.
These chicken and chorizo skewers are packed full of flavour.

 

 

https://www.allrecipes.com/recipe/238132/chorizo-and-chicken-skewers/

 

Add a new dimension to courgettes when you pair them with baby potatoes and a good heap of fresh tomatoes. Drizzled with olive oil and sprinkled with strands of Emmental and Parmesan gives dinner a Mediterranean twist.

 

 

 

https://www.bbcgoodfood.com/recipes/2369639/summer-courgette-and-tomato-gratin

 

Or if you fancy hopping across to the orient a huge thump of spice from our chillis, salty soy and nam pla make this salad a great combination with barbecued tuna, although it’s so moreish I’m happy just to dip into the bowl without accompaniments. 

 

I can't find the recipe for this one for love nor money so here are the basics:-

• Cook some carrot batons and dwarf green beans till al dente
• In a separate pan cook a couple of nests of noodles
• Combine with a few handfuls of beansprouts and a chopped hot chilli
• Douse liberally with soy and nam pla and the juice from a lime.
• Add a few good handfuls of coriander and toss together.
• The salad then needs to chill for some while to allow the flavours to develop.  Usually every so often I go and tip it upside down and shake it from side to side to help everything to mix well. 

BERRY DELICIOUS!

 

Too much cream and ice cream being consumed in this house at the moment. It just goes so well with these raspberry and coconut scones from the Waitrose weekend magazine.

 

 Supposed to be for the freezer but he ate them straight from the oven after a day’s fishing in the fresh air - always gives him an appetite!

 https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/raspberry-coconutscones.html

  

  

SUMMER LOVING

No recipe today, just some parental bragging.

 

The scorching summer may be ruining our runner beans but with the current  Mediterranean conditions there are other unexpected burgeoning beauties everywhere giving the garden a touch of the exotic.

 

Small but perfectly formed, these ornamental chillis are stunning - but I've no idea how fierce their heat will be!

 

 

Peppers abound in all shapes and sizes.

 

 

 

 

Just looking at these jewels is enough to give you a health kick and it gives me such a thrill to think that they came from free seeds!

 

 

Can't wait to turn this into a parmigiana.

 

 

So excited about my celeriac crowning early - already anticipating creamy soup when the weather cools down.

 

 

All such glorious gifts from nature!

 

YOU SAY SCON, I SAY SCONE!

 

 

He didn't get roast today even the though the hot weather had laid off for a bit - in fact it rained all day and meant we wimped out and didn't go to watch the bikes in Dorking.  I had some mackerel fishcakes all at the ready instead.  So to make up for it thought I'd treat him to these rhubarb drop scones from the Kitchen Garden magazine.  A bit of indulgence with a big blob of clotted cream and hopefully I'm forgiven!  Well only because we can watch Geraint Thomas on the television this evening finally winning the Tour de France!! I'll see if I can stay awake for the whole thing this time! (Sorry that's an in joke between us!)

 

I can't find a link to the recipe so here are the basics:-

Combine 350grams of plain flour with 60 grams of caster sugar , one tablespoon of baking powder, a teaspoon of bicarb and one and half teaspoons of ginger.  Rub in 170 grams of butter (I used marg) and mix in 100 grams of diced rhubarb and 180mls of buttermilk.  Shape into scones.  You should get between 10 and 12.  Cook at 180 degrees (160 fan) for 25 - 30 minutes.