Just a quick pointer to an excellent foody blog featuring Portuguese recipes:
–> As Minhas Receitas. (Portuguese language only).
It’s written by a lady who lives not far from me, and she posts up seriously nice recipes that are not difficult to make, or to find the ingredients for.
A great resource for foodies and cooks, especially at this time of the year.
During this week I found an old export/backup file from a recipe blog that I had years ago. I messed around with it a little in Textwrangler to see if I could get it to recognise the modern world, and then took a deep breath and imported it into here.
And somewhat miraculously, it worked.
So there are now three hundred more recipes here in the RogiLife.Com recipe section than there were yesterday, and they are all seamlessly searchable.
As the old saying goes; I love it when a plan comes together.
For breakfast: three fried egg sandwiches, with cheese, tomatoes, lettuce, fried onions and mayonnaise, followed by three chocolate-chip pancakes; a five-egg omelette; three sugar-coated slices of French toast and a bowl of grits (a maize-based porridge), washed down with two cups of coffee.
By coincidence it had just crossed my mind that I was feeling a bit hungry a few seconds before reading the above, which is the description of an average breakfast for the American swimmer Michael Phelps.
My upcoming lunch of two chicken and cucumber sandwiches seems to be a little wanting in comparison.
Mostly a note and reminder to myself this post, but I thought that I would share this as it is now full-on BBQ season here in Europe and so some of you might be interested in giving this a try too.
I was just reading an article on the Guardian’s website, The A-Z of BBQ, and was just about to click away as I had seen nothing of interest when I came across this little tidbit half way down the page;
“One of the most interesting ways of barbecuing fish is to cook it on a plank. Get some untreated cedar wood from a DIY store about an inch thick and just big enough to sit some fillets of fish on. Soak the plank in a mixture of water and wine overnight. Then you make a normal barbecue and put your fillets of seasoned fish on the plank and the whole thing goes on the grill. It’s a slightly slower way of cooking, but it stops the fillets falling apart. The taste is phenomenal because you get steam from the plank and, of course, the wood chars on the underside and releases all that smoky flavour too. A salmon fillet would be cooked in about 15 minutes and you’re left with deliciously moist and succulent fish.”
Interesting idea!
That BBQ cooking method deserves to be given a try here at the Rogi Castle sometime this week I reckon.
With Mackerel maybe? Sounds good.
Today Tetley sells 200 million teabags a week
A very Happy Birthday to the humble teabag. One hundred years old today.
I really do not know what I would do without you.