To go with my simple starter and simple supper, I am treating you to a double post today with an incredibly simple dessert; roasted strawberries… which I served with vanilla ice cream.

So easy!

You need;
1/2 punnet per person of British strawberries
a sprinkling of sugar
a splash of balsamic vinegar

1. Pop all your strawberries (tops removed) in a roasting tray, sprinkle over the sugar and splash over the vinegar, then bake in a very low heated oven for 45 minutes to an hour, then served poured over some really good vanilla ice cream.

I am sorry for the rubbish photo we had scoffed msot of them before I remembered to take one.

So so so good! And really great when you don’t want to have anything massively fussy to make, might well be my new go-to!

I am sorry it has taken me so long to post this after showing you my starter to this great summer entertaining menu…

A busy week of planning and shopping for the wedding, with one month to go I am trying to get everything I need together so I can relax a little, meant very little time to get this up!

So anyway, here is a great dish for entertaining, it makes lots and is easy and delicious!

You need;
5 lemons
12 cloves garlic, peeled and finely chopped
10cm piece fresh ginger, peeled and finely chopped
4 tsp ground ginger
4 tsp ground coriander
3 tbsp runny honey
2 tbsp olive oil
8-12 skin on chicken pieces (legs, wings and thighs)
sea salt and cracked black pepper

1. Juice a lemon and set the lemon halves to one side then with a pestle and mortar, ground together the lemon juice, all of the garlic, fresh and ground ginger, coriander and honey then add some olive oil, until you have a rough paste. Make it quite thick, so it doesn’t just slide off.

2. Cover the chicken pieces in your paste, working it into cracks and creases, and set aside to marinate in the fridge for as long as possible, I left mine for about an hour but you should do overnight if you can.

3. About 45 minutes before you want to eat the chicken, preheat the oven to 190°C
Chop the squeezed lemon halves and the remaining whole lemons into small chunks, each with a bit of skin then heat a little olive oil in your roasting trays on the hob and wipe most of the marinade off the chicken, season and lay skin-side down in the trays and brown them a little before putting them in the oven.

4. Chuck the lemon pieces into the trays, turn them in the oil, then turn all the chicken pieces skin-side up. Put the trays in the oven for 30-40 minutes.
Keep an eye on the chicken – because of the honey, it can burn easily.
It will be golden and slightly sticky when ready. Allow to sit for five minutes before serving.

I served with steamed summer vegetables, I didn’t really mess with them too much.

I par-boiled some local new potatoes, then threw them about in a skillet with some fresh thyme before chucking in the oven for 15 minutes.

I got some podded peas, which I popped whilst serving the bruschetta and chatting with my friends, love that!

I boiled these for about 2 minutes. No more needed!

Don’t forget unless you’re serving straight away dunk in an ice water bath quickly after removing from the hob before draining and they’ll keep their bite.

Some local carrots chopped, steamed and seasoned with salt and pepper.

And some fresh corn on the cob, I truly forgot how delicious this stuff is and haven’t eaten it in years, this corn was so good we didn’t even add butter!

And that was it. My favourite meal to ever have served, fresh, and so great for a Saturday night dinner or Sunday lunch with friends and good wine.


Recipe from Red Magazine

Fruity Bruschetta

July 25, 2011

On Saturday night I made such a lovely meal… even if I do say so myself yes.

To be honest the reason I can be so boasty is that I didn’t really do anything I just brought lovely ingredients and left them alone.

We had two recently married, soon to be parents over and our new housemate who is the reason why these photographs are so good. His camera is much better than mine. Thanks Bart!

So for a little nibble with champagne we have grilled peach, buffalo mozzarella and prosciutto and also fig, goats cheese and prosciutto bruschetta.

I just got some really good bread from Marks Bread, and the fruit is from Ashton Fruit Shop and the cheese from Southville Deli (all on North Street in Bedminster) and a store in Frome I visited that day.

I saved money by buying just what I needed of the good stuff, rather than lots of rubbish stuff from the supermarket, I don’t why how I always forget how good the fruit is from this shop.

I brushed the bread with olive oil, seasoned and baked in the oven for 5 minutes then griddled the peaches, just arranged (I use that word loosely) everything else on the bread.

I do realise I keep going on about grilled peaches, they are my new favourite fruit for putting in my dishes. They are especially good hot with the cool mozzarella. Delicious.


July 22, 2011

Well this week has disappeared from beneath me without me realising, it has been a busy week of catching up with friends, my wedding dress finally arriving, LOTS of gym time (including a 6.30am session today… praise me!) and tonight I am really looking forward to Date Night!

Myself and the Boy are going shopping for my wedding band, wish me luck it needs to fit with my beautiful engagement ring, which could be tough! Then we are going to eat Pizza and maybe even drink some wine.

5 o clock cannot come soon enough!

Check out my posts from this week

Eidel Precious

Potato and Chorizo Quesadillas

Palomas Nest Bowl

Grilled Peach Salad


Red Velvet Cupcake in a Jar

Gold Shoes

And a wedding that looks a little like I want mine to look… here

What are your plans this weekend? Cooking anything?

*photo from agrablewski


Last night we had one of my favourite Boys over, one of my uni crew, who is also going to witness my marriage.

He wanted to bring a bottle of wine over to share with myself and the Boy so I decided to make something tasty to go with this wine.

Quesadillas! Yup, more mexican food, I am sorry but it might be my favourite.

You need;
350g new potatoes, thinly sliced
1 red onion, finely chopped
1 red chilli
1 orange pepper
1 clove of garlic chopped
200g chorizo chopped
sea salt and black pepper 
4 tortillas
1 ball buffalo mozzarella
150g grated cheddar cheese
olive oil

1. Fry the potatoes until cooked through, this will take about 10 minutes.
Cook the onion until softening then add the garlic, chilli and pepper, cook for another 5 minutes before adding the chorizo, then cook for another 5 minutes until the sausage begins to soften then finally add the potatoes and put the mix to one side.

Season to taste, I also added some smoked paprika here.

2. When ready to eat, place one tortilla in your frying pan, add some filling then cheese to taste top with another tortilla. These are tricky to turn over without the filling falling out so I put a plate over the top then flipped it and then slid it back into the pan.

You should need no more than 2-3 minutes on each side.

Then cut into triangle and scoff!

I also made a fresh salad with baby leaves, avocado, pepper, tomatoes and just a little olive oil and salt and pepper.

And a salsa, always serve salsa with Mexican food, check out my recipe here and lots of sour cream for dipping.

Served with bubbles and a Chambertin Grand Cru 1996 Cuvee Heritiers Latour… which was beautiful, and maybe more suited to a less spicy dinner but luckily I didn’t go too crazy with the chilli.

Thanks Baz!