Sunday, 22 July 2012


Chilli and redcurrant marinade

Our home grown chillies are too hot. Cut them in half and removed seeds and pith, but the flesh is still too hot! Decided to only marinade three lamb chops. Marinade for 2 hours.

  • Two de-seeded chillies
  • Spoonful of homemade redcurrant jelly waste (the pips and everything)
  • Crushed clove of garlic
  • Olive oil

Mint and Rosemary Marinade

Apple mint, finely chopped, Two spoonfuls Jif lemon, Thyme, Finely chopped sage, Rosemary, Lemon skin

Portabella mushrooms

Remove centres of mushrooms, chop finely and add to mince.

Two tablespoons Jif lemon, One lemon, including finely chopped skin, remove pips, Three garlic cloves, Thyme, Olive oil, Ginger, Coarse pepper


Still had some brown bread crumbs in fridge from three weeks ago. If they smell good they are good, however I still heated them in a preheated oven for ten minutes at 200°

Fresh white bread crumbs,
Finely chopped mushroom stalks,
Two sage leaves,
Four small onions,
1 kg minced meat,
Pinch of cumin,
Tablespoon of freshly ground coriander,
Teaspoon of english mustard powder,
Juices from chipolata sausages (waste not want not) ,

Ellie decorated the cake with fruit.

Grandpa christened the barbecue he had assembled three weeks ago.

Neighbours came and cooked potatoes and ate with us.

Tiger prawns in honey and garlic

Cooking for me and daughter number two, who does like Tiger Prawns.

Preheated oven, put six frozen tiger prawns into a pyrex lid, with a crushed clove of garlic, a spoonful of honey and some olive oil.

When defrosted stirred and arranged for even cooking.