Irene

Happy Birthday andsome... Many returns of the day!

I used this recipe yesterday, mainly because we had some M&S Figs in the fridge. The porridge was made with wholegrain oats using my normal method. The caramelised figs served separately, as were the cinnamon and cream. Each of us then added the 'sides' to our own taste.

Hand-made Actifry Chips; Home cooked Cod's Roe; Petit Pois; with Mayo or Seafood Sauce.

Something with a difference... Source: http://cookaholics.neff.co.uk/recipes/upload/news/Cinnamon Porridge with Fig.pdf

I couldn't agree more, Alan. Sorry your birthday 'get-away' didn't turn out as well as you both wished. It's good to get back home sometimes.

I absolutely agree with each comment above. 'I detest the enforced even earlier darkness during the 'Winter months'.

Don't forget that the clocks go forward by One Hour today!

Amazing value!

Creo que cloquea al estilo español andaluz....

Last night we had: Braised Andalusian chicken (Recipe Here); with Green Beans and Roasted new potatoes in the skin (left over from earlier in the week). Tonight will be: Fish (Cod / Haddock); Actifry Chips; and Mushy Peas.

Braised Andalusian chicken Braised Andalusian chicken in Spanish olive sauce. This dish uses chicken thighs, which as well as being tastier than breast meat, are a lot cheaper too. Ingredients 50 ml Spanish olive oil 8 Free range chicken thighs 1 Head of garlic 1 Spanish onion 2 tsp Flour 2 Sprigs of fresh rosemary 1 Glass of dry white wine 1 pinch Black pepper powder 1 pinch Salt 1 Glass of water 200 g Pitted green and pitted black Spanish olives Details Cuisine: Spanish Difficulty: Medium Prep Time: 5 mins Cooking Time: 35 mins Serves: 4 Step-by-step 1. Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients. 2. Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion. 3. When golden, add the flour and stir constantly for 1 minute so that the flour doesn't become doughy or lumpy. 4. Bring the chicken back to the pan, add some rosemary and pour in the glass of white wine. 5. Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs. 6. At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce. 7. Taste the seasoning and beun provecho!

Have a great day Alan!

Mostly, yes.. where it was not covered by the salmon. The Kale is particularly good for crisping up. In a bowl, before it is put into the low sided oven tray, I apply the smallest amount of oil possible for good coverage to the greens. I then add the seasoning and mix well to even the distribution. It is then ready to transfer to the oven in a single layer on the oven tray.

Tonight, I am thinking of cooking: Scampi, Calamari and Chips; Petit Pois and shelled Broad beans.

Enjoyed it very much. Will definitely do it again.