miramiramazing

This is where I was .
Back now .. talk later
Night night ..............sweet dreams

Off to Kjell and Pether's summer residence - a tiny dolls house of a place on an allotment near the cemetary It's Very pictoresque and cosy actually. The big cemetary is right next door which adds spookiness.

We're fed up waiting for the rain to stop , so it will just have to vino indoors if the skies decide to open.

Catch you all later .. enjoy your Friday evening everyone
kisses and hugs

Wholemeal flour ( 225g) 8 oz
bicarbonate of soda ½ tsp ( 2.5ml)
equal amout of baking powder ½ tsp
Ground gunger 2 tsp ( 10 ml) could try a little more if you dare
100 g butter
100 g raw brown sugar .. muscavado
4tbs black treacle ( 60ml)
2tbsp milk ( I didn't have any so I used creme fraiche )
1 free range egg

Stir together the dry ingredients ( flour bicarb, bakingpowder, ginger)

Melt butter , sugar and treacle together in a pan
Cool slightly and then beat in milk and egg. ( I had to ad a bit of water )

Beat well.

Bake in oven at 180C ( 350F/Mark4 ) until risen and firm
Now the recipe says 40- 45 minutes . Mine was done in less than 30 minutes . I suppose it depends on the size of your tin.

ORANGE ICING

juice & finely grated peel of some of the juice of one orange
soft butter
icing sugar
mix well together
This can either go on top or in the middle

Put soften butter, grated orange and icing sugar in a bowl , beat until creamy and then add a little juice , This is a bit tricky. It need work, Mabe cream cheese flavoured with orange would work well too. My icing was a bit runny , but it tasted YUMMY never the less .the orange and ginger go so well together . mmmmmmm

Have fun
X

Start by tossing some olive oil into couldron
add chopped onion
after a while
garlic .. lots of it .. I had about 5 cloves for 2-3 servings
then a splash of ouzo !! ( yes .. or Pernod is fine too.. it gives a most yummy aniseed flavour )

next chopped zucchini ( courgettes or squash whatever you like to call them )

chopped mixed peppers .. red , green, yellow, orange ...

one chilli ( I scrape out the seeds )

after that pureed tomatoes ..one carton .. not paste , it's too thick and concentrated .. peeled fresh tomatoes would also be good

a dash of soya

spices to taste ..( this is where your alchemy skills come in ... try coriander , mixed spice ...indian type spices .. just a little bit of each .. this is an art ..subtle is the word .. keep tasting )

honey and salt to taste ( honey also lifts and enhances the taste of the tomatoes a bit )

then a couple of spoons of creme fraiche to round things off
maybe a little more garlic or ouzo if you like aniseed .. salt and peppar.

so this is your sauce ready .

FINALLY ....
you take your frozen king prawns that have thawed out by now and you dump them into the hot sauce to heat through. DON'T overcook as they tend to go chewy

Serve with jasmin or basmati rice and a little crisp green salad .

Pinot Grigio , dry Italian wine went evry well with this , I thought

YUMMMMM

We ate a lot and there is still one serving left for me today

Bon apetit

;wave:

Here ya go Meno ....