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Away From Kitchen

As I mentioned in an earlier post, Erika and I recently moved flat.

Not only are we still surrounded by a vast array of boxes, but we don’t have any internet access at the moment. Evenings previously spent cooking have been taken up with finding a home for our sizeable collection of kitchenware. I never realised how much we had until it was all packed away!

Rest assured that normal service will resume shortly



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Tonight’s dinner wasn’t really one for the blog; a combination of guilty pleasures and needing to clear out the freezer led us to chicken dippers(!) with potato wedges and baked beans. At least the wedges were homemade though!

We like to plan our dinners for the week in advance and roasted vegetable lasagne made it on to this week’s list and as we’re at a friend’s place for dinner tomorrow, tonight was our last chance to roast the vegetables.

Roasted vegetables roasting tin - red, yellow & green peppers, red onion, courgette and cherry tomatoes

We chopped up some red, green and yellow peppers, courgette, and red onion and put them into the roasting tin with cherry tomatoes, a few good glugs of olive oil, herbes des Provence and salt and pepper then roasted them for about 45 minutes until they were soft and starting to blacken at the edges – mmm! Next post will (hopefully) be the finished lasagne!

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