Monday, August 26, 2013
Keep the Doctor Away (consumed while watching a couple of Doctor Who episodes) had to be made without the apple, as I didn't have one. And I had to substitute Campari and a little Orange Liqueur for Aperol, so it was rather more bitter and orangey than intended. I like Campari a lot, but it does tend to dominate. Still a lovely after dinner drink and a beautiful colour.
Sunday, 25th August 2013Once again, season the cutlets well, then fry them for one minute each side in a very hot pan and finish for 10 minutes in the oven at 150°. Then allow to rest for 5 minutes. The cutlets came out very tender and juicy but could still have been a little pinker in the middle. I put a little thick balsamico on them before serving, which worked very well.
For the sauce I softened a large, thickly sliced onion and a crushed clove of garlic in lots of oil for 15 minutes, on a low heat, until it started to go brown. Then added a little white wine, and a large quantity of roughly chopped tomatoes from the balcony. Theses were Orange Banana, White Peach, Mini Red Pear, and Black Krim tomatoes. I added some more oil at this point too, and plenty of seasoning, and let it continue to bubble gently while the meat and pasta cooked. It came out just as I hoped, rich, oily and slightly sweet from the caramelized onions and tomatoes, with chunks of tomato still present.
Monday, August 12, 2013
Monday, 12th August 2013Brown onions and garlic slightly then add some white wine. Increase the heat and add halved cherry tomatoes and prawns. Season well, with salt, pepper and a little chilli. Sizzle until cooked then add a little of the pasta water before pouring over the drained pasta.
The skins of the tomatoes (from the balcony) were a little tough, but otherwise very tasty.
Friday, 9th August 2013The chicken breast was over 300g and way too big really. I fried it simply with lemon juice and plenty of black pepper and it came out very nicely. The pasta was tossed with oil and garlic, which I had to do twice, because I burnt the first lot.
Thursday, 8th August 2013Not sure if a burger should be a work of art, but it probably should look better than this. I managed to burn it a little, by not paying attention, but it tasted fine and was still juicy and a little pink in the middle.
Saturday, 27th JulyI've lost my touch with roasting chickens and this was no exception. I put a lemon in the cavity and used a honey and lemon glaze, but it was actually a bit dry and not really very flavourful. Two excellent salads made my Monika though. Peppers and onions in one and mango and seeds in the other.