Day 31 : Thursday 23rd April, 2020

Breakfast: Boiled Egg & Toast Soldiers
Lunch: Home made Baguette, Cheese, Pate, Peppers
Dinner: Pork, Green Pepper & Onion Quesadilla, Guacamole, Pico de Gallo

Baguettes

Baguette

Breakfast: Another egg cup and cosy from Maggie's collection

Boiled Egg

Lunch: Trying a few different French Bread Recipes. This one turned out ok and is the easiest recipe I am going to try. This was cooked in the fan oven on full and it worked out well. The dough was prepared in the Bread Machine and then hand-shaped. The next try with this recipe will be to cook it in the Monolith Grill where higher temperatures can be reached.

Crust and Crumb

The crust is good and crispy and the crumb nicely formed

Dinner: Quesadilla is a variation of the Nachos we cooked recently. Cook pork (or chicken etc) in slices, and Fajita spices and oil. Add peppers and onions, toast tortillas in a pan on both sides. Add the cooked meat, peppers and onions and a good sprinkling of grated cheese, add a little squeeze of lime, fold and heat gently until the cheese has melted

Maggie will often have this for dinner with our friends Olga & Steve Jones when we visit and stay with them at the their lovely home in Manteca, California

Quesadilla

Some leftovers from this evening will be going into a tortilla soup

Comments

333 Days after Lockdown - 20th February, 2021

Tartiflette Pizza - A thing of beauty This pizza was so good we had to add it to the blog - It has been quite a while since we posted. Almost a whole year since lockdown On another good note Maggie and I have both had our first Pfizer vaccination. So happy, but astonished that some people, including some that we love and hold dear are refusing or even doubtful. Just do it, for everybody We saw the recipe on a James Martin show - it is by Richard Bertinet. Hert is the link to the recipe . There are 2 recipes included on the link, both Tartiflette based We adapted it slightly to cook in our new OONI KARU wood-fired pizza oven. Simple and easy - all the elements of Tartiflette the recipe is easy enough but you could do this easily even with shop-bought pizza dough Soften lardons / shallots / leek in a little olive oil Steam or boil a few new potatoes, cool and slice thinly Beat egg, creme fraiche or natural yoghurt or cream with a little grated garlic, sa...

131 Days After Lockdown : Sunday 3rd August, 2020

PUT YOUR POO IN THE POST & COP A FEEL What a lovely Sunday afternoon First visit from Damien & Karen since Karen's personal lockdown sometime ago. And they bought their very cheeky little chappy with them 'Murphy' Before posting this I discussed whether I may add the post that Karen added to her Facebook and she kindly agreed, wanting to spread the message. Many of our friends and family have gone through or indeed are still dealing with the disease. The message is simple, even now with Covid-19 in our midst, be aware of your body and make sure to take advantage of any health screening you may be offered This is a long post, but please do not skip this part and go straight to the details of lunch at the bottom Karen - It’s been a while since I’ve given everyone an update and this is because healing from the lung operation has been complicated due to an infection and also the results weren’t as I had hoped. During the operation the...

Day 87-37 : Thursday 18th June, 2020

Breakfast: Muesli & Cereal Lunch: Cheese & Tomato / Chicken Sandwich Dinner: BBQ Lamb Ribs/Lamb Chops, Grilled Garlic Courgettes, Minted New Potatoes Today started with heavy rain and thought the day was going to be a washout. But it brightened enough for Maggie to get back into her painting mode. A nice shade of grey this time! BBQ Lamb Ribs & Courgettes Dinner: The Lamb Ribs were good, cooked mostly the same as last time, but perhaps a lower temperature and for slightly longer for the first cook, just coated in olive oil and sprinkled with an Italian meat seasoning (salt/fennel/rosemary/thyme). I also trimmed the outside skin from the ribs and this made them tender, once the fat had rendered away. A regular for summer I think Courgettes thickly sliced and into garlic and olive oil marinade then toasted over hot coals. Simple food is sometimes the best.

The Elms, Suffolk

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