Monday, 28 September 2015
large on the vine tomato
Salt and pepper
Lemon and extra virgin olive oil
Simply chop all ingredients into similar size cubes and dress with salt, pepper, lemon and olive oil
Large on the vine tomato
White salad onion (or red)
A few sprigs of coriander
Lemon juice (or lime)
Sea salt and black pepper
Extra virgin olive oil
Slice the tomato, cucumber and onions into rings. Chop the coriander into very small pieces. Add lemon or lime and olive oil as well as sea salt and black pepper. Give a good stir to coat the ingredients with the dressing.
This is great with an Indian meal.
Monday, 14 September 2015
|Houses in Syria in 1965|
How things have changed.
Monday, 31 August 2015
1 small lamb joint
Venezia baby potatoes or any other waxy salad potato
No peel carrots, topped and tailed and cut into chunks, on a slant
2 oz. of butter
2 tablespoons of olive oil
3-4 leeks, cleaned and sliced in rings
White cabbage, chopped
1 large onion
A splash of white wine
Salt and pepper to season
If you have a rotisserie, then skewer the lamb, brush with olive oil and seasoning. If not, it will be fine in an ordinary oven heated to 200C. Turn down to 180C after the first 15 minutes. This piece weighed 575g so I cooked it for 1 hour. To have been pink inside, I think 45 minutes plus resting time would have been better.
Whilst the lamb is cooking, the rest is fairly straightforward.
Mushrooms, bacon, onions in white wine
Peel and slice the onion. Cut in half and cut into slices and fry in a little butter and olive oil. Snip the bacon with kitchen scissors and drop the pieces in the pan. Then slice the mushrooms and add them. Stir them altogether and cook for about 5 minutes before adding a splash or two of white wine.
Thyme glazed carrots
Cook the carrots in salted water until tender. Drain and return to the pan with a knob of butter, black pepper and thyme. Simmer for a few minutes until coated.
Creamy leeks and white cabbage in creme fraiche
Boil the leeks and cabbage in salted water for around 5 minutes, then drain in a colander. Add a knob of butter to the pan and the creme fraiche, warm gently and return the leeks and cabbage to the sauce with some black pepper.
Venezia potatoes boiled then roasted
Boil the potatoes in salted water for 10 minutes until cooked through. Meanwhile heat some oil in the oven. Drain the potatoes in a colander and place in the oil. Return to the oven for half an hour at 200C.
If you aren't keen on lamb it could be replaced by beef or pork.
Sunday, 23 August 2015
Wednesday, 19 August 2015
In my dreams, I wake and walk
Across the room to lift the blind
No need to think or even talk
Just feel your presence close behind
I open the blind to let the sun glint through
Then turn around to stare at you
You catch my eye and I pull the cord
Letting in the sun and the sound of water
I wander out of the room on stilts
Wearing only my bronze silk nightie
Then I sit on the steps and swish
My tanned legs in the calm waters
Here we are in the Maldives
The sun beating down on my shoulders
So early in the morn
Must get dressed and go to eat
Fresh fruit and eggs with
Orange juice and coffee
All laid out on pure white linen
Cannot wait to start our day
I bend over the chest of drawers
Looking for my shorts and vest
When you approach me from behind
Encircling my waist with two firm arms
I reach up and take your hands
You kiss my neck and whisper
Words of love
I feel your strength and tender touch.