CHELSEY'S FAVOURITE DISH

MUSTARD CHICKEN ORZO CASSEROLE WITH DILL & CAPERS

Have done this a few times and still like it! Crowd pleaser, thought mainly for girls but the boys go for it too. This time realised too late I did not have enough orzo and so substituted mini penne and actually really liked it - gave a bit more texture and also looked pretty good, I thought. Click on recipe title for recipe.

RASPBERRY BARS AT THE BEACH

RASPBERRY STREUSEL BARS

I have made these so often and still love them and have requests for them! Pretty easy and quick. I do the streusel part back in the food processor but add the oats and nuts right at the end and give one quick blitz to they don't get pulverized!
(Click on title above for link to recipe, thanks again to Cooks Illustrated for this one)

BY POPULAR DEMAND

TOMATO & MOZZARELLA TART

As heading suggests this is an old favourite, and it seems I have a couple of followers as I have had a few requests for this recipe. It is so easy and always impresses, depending on your crowd you can cut into small or larger squares.

Thanks to Cooks Illustrated for the recipe. Please let me know if the link works and you can read it! When you first get to it the image looks small but you can click on it to enlarge.

This time I made it with all red tomatoes but it looks great if you use a mixture of red and yellow and alternate the colours in rows.

In case it is not obvious, you can click on title for link!

SUNDAY LUNCH DESSERT

Had a wonderful lunch, Ian's Mum, Beryl, was visiting from England. Julia was hosting in the kitchen we all covet! Julia cooked wonderful side of salmon, smothered with creme fraiche, lemon and a herb. I did Blueberry Buckle, a Cooks Illustrated recipe I had spotted a while back and finally tried. I was pretty pleased with it, it is very light and very fruity.
Shame you cannot get recipes from C I without a subscription, hoping they will get this figured out soon, in the meantime I hope the link works.
NOTE: I have made this a couple of times since, my tip is to err on the side of fewer blueberries. The cake has a lot of berries, which is one of the things that makes it great, but did not take much to tip it over the edge, does not make it better. Not a huge deal, just a little tip. Also, only did the whole pan prep the first time, subsequent times just sprayed the pan with 'Pan for baking' and it was fine, no need for all the lining the pan with parchment etc.

FATHER'S DAY BREAKFAST

OK, I know I am way behind!
Alan loves kippers and I have to make sure we have some for Father's day, I order them from Mackenzie .

Fry a couple of eggs, some good grainy bread, fruit (to make me feel better!), juice, coffee. Mmmmmmmm. It's only one a year and luckily we all enjoy kippers as the smell does linger.

GUEST CHEF RETURNS!

OK, before I get into this I have to acknowledge that I have been very lax with this blog - after all - what is a blog exactly? Don't want to spend the time I have to be updating this on looking for the definition but I am pretty sure you are supposed to post stuff regularly! Details would be boring - suffice to say it's been a busy couple of months. AND I am still planning on improving all sorts of things about my blog - in the meantime - here are some meals we have enjoyed in the last couple of months.
I love to have Dave in my kitchen, we decide on a menu, go to the market, change it because of what looks good and then he is SO QUICK at prep. Oh well, if I did nothing else but cook for a few years I'm sure I would get there too! (Meant to be a compliment Dave, not sure it sounds like one.)
We had Jerk chicken, shrimp and vegetables, served with a saffron rice. The chicken was boneless thighs, cut and skewered, shrimp were alternated with cherry tomatoes on skewers. We bought a jar of 'Jerk spice' which Dave smelled and added some ginger to. Also did some summer squash and onions in same spices. Dave knocked up a salsa (took him 5 mins, would have been half an hour for me!) of red onion, jalapeño, red pepper, lime and cilantro, if my memory serves me well. He then made the delicious rice dish: fried a little finely chopped onion with a finely chopped red chile, added the basmati rice, saffron and some shucked corn, got it all coated in the oil then added the water, put the lid on the pan and turned the heat down and magically it was ready at the same time as everything else! Grilled the chicken, shrimp and veggies, seemed effortless but of course fantastic!
I made the dessert, and it was pretty good: Strawberry mascarpone tart with Port glaze. It was on the front cover of the current Gourmet magazine and had been winking at me! Again, great to have Dave at the market with me because our fabulous Wilton Village Market was out of mascarpone that day. I asked Dave if I could use Creme fraiche, he said it would be too runny. He suggested one tub of creme fraiche mixed with one tub of whipped cream cheese and if worked a dream. I have made it again since, and in the heat of a fabulous weekend at a friend's lake house, I forgot to add the sugar to the cream mixture. Texture suffered but I must say I preferred the taste - have to figure out how to get the best of both worlds next time!

SATURDAY EVENING STEAK

Had a busy day, needed something quick for dinner. Decided on steak and, as usual, flipped through latest Bon Appetit for some inspiration. Did Heirloom Tomatoes with Shell Beans Vinaigrette. Could not find any of the peas called for in the recipe so I used Baby Lima beans. It was delicious, didn't cook for as long as in the recipe, maybe because the beans I used. Also thought it could do with a little more basil. I made the amount for 8 even though there were only 3 of us as I thought it would be great as leftovers and it was. Had some for lunch next day and it had improved! Not much to say about the steak, did our usual rib-eye on the BBQ and it was pretty perfect.