Soulful, Soothing Sundays With Friends..............
-
The Main Event...
Lemons
Oranges
Olive oil
Fresh herbs in melted butter
Salt & pepper
Stuff the cavity of the chickens and rub the butter and herbs under the skin. Roast the chicken at 400 degrees for one hour. Turns out juicy and succulent every time. -
On The Side...
To make the pesto mixture place minced garlic, arugula, salt, pepper, pine nuts, Parmesan and olive oil in the blender until finally combined. Or go for the easier option and buy store bought, Bella Cucina arugula pesto is a great product and available at BDC Living. Let your boiled potatoes cool down then mix in the pesto and add cooked green peas in for a little texture.
For the grilled veg all you need to do is slice, toss in olive oil, salt and pepper and roast at 400 degrees for 30 mins or until tender. -
The Easiest Choco Mousse....
Ingredients:
1 cup Heavy Cream
¼ cup Confectioners' Sugar
2½ tbsp Chocolate Fudge Instant Pudding Mix (dry)
DIRECTIONS:
Either using a stand mixer or hand mixer, mix and beat together heavy cream, sugar, and pudding mix for about 2-3 minutes. Mousse should be light and fluffy.
Champagne Wishes and Caviar Dreams!
Return of the MAC.............and Cheese
This Macaroni and Cheese custard recipie came from the Bahamian Cook Book which was a cumulation of recipes by the Ladies of Nassau collected by my Grandmother Mrs. Leslie Higgs.
There are several versions in here of macaroni and cheese but I liked the idea of a custard to serve along side my rib eye roast.
Savoury, creamy and delicous but certinaly not calorie free.
Thank you Mrs. J.F. W. Turtle for this delightful contribution and to all the Ladies who put their signature dishes out there for us all to share and experience.
-
What you need...
1/4 lb. of cooked macaroni noodles preferably elbow or cavatappi
8 OZ of grated cheese
1 cup of canned cream
1 teaspoon of salt
1 tablespoon of worcestershire sauce
1 tablespoon of butter
A little hot sauce or pepper
2 beaten eggs -
What you get!!
Preheat oven to 350 degrees and bake until light brown on top.
Double up the ingredients if you want to make a larger pan, I did!
Saskia
I was a guest at this lunch... most divine food I have tasted in ages! Congratulations to the chefs/hosts!