Will do it again, however I must say that I didn’t do justice to the recipe as I didn’t have all ingredients (fresh coriander, mint and preserved lemons).




It doesn’t contain strawberries and scrambled eggs. I reckon this would be a rival to lovefood.


brushed with garlic, olive oil and parsley


the picture is nothing special, but the taste was. To go with a refreshing white wine.

to keep myself busy I baked an orange cake. fool proof recipe.



150g butter, sieved flour, sugar

3 eggs

1 orange (skin grated and juice of one half)

1 tbs royal bi-carb


Pre-heat oven 180ºC (no fan)

Beat soft butter with sugar until fluffy. Add grated orange and juice of half an orange. Add eggs one by one, beating each time. At the end add flour softly. Pop in the oven for ~30 min.

Once cool and on the plate, make several holes with a skewer and pour in orange juice.



…so the dinner went ok.

I guess you figured that if it was amazing I would have posted something earlier.

The starter was good. Perhaps next time I would shred the mozarella cheese and not serve so many asparagus.

The meat was overcooked (as usual every time I cook roast lamb it turns out overcooked).  The mash and leek was as it always is.

The dessert was a disaster. The creme brulée didn’t cook! The horror. It was 50 minutes in the oven and still wasn’t cooked!

Anyway… Next time I’ll be more relaxed about it and I’m sure things will turn out better.

Like today!  I just copied a recipe from a work colleague and it was LUSH.

Courgette roulade with mozarella cheese topped with tomato sauce. To go with it pita bread, olive oil and oregano.

We are having guests this coming wednesday and been shuffling menu about 5 times. Now that we have decided what we are going to cook the menu will be:


(from a book)

Roasted Polenta triangles with red onion and blue cheese

Roasted Polenta triangles with black olive and red salsa



Asparagus, mozarella and prosciutto parcels from BBC Good food mag



Leg of lamb Thomas Keller with mash & leek (moi même)



Creme Brulée Simon Rimmer