Crikey. When I was at school, a wedgie was something a bully did to your underpants, so you can imagine my surprise at Sensi’s suggestion of Burger Me and a wedgie. Why, the very thought brought tears to my eyes. However, once the confusion was cleared up, I felt much better. Potato Wedgies are dead simple.
Continue reading “Potato Wedgies”
So, with last week’s phat phajitas, there was the salsa from a tin and this rather lovely gaucamole. Guacamole, whilst looking a bit snotty and unnattractive, is undoubtedly fantastic and works great as a starter with toasted pitta or crudite and such like and is not to be sniffed at. It’s a piece of piss too, you just lob it all in a blender. You do’t even have to be to precise with the ingredients – if you like garlic, chuck more in and the same goes with the cayenne.
- 4 cloves of Garlic
- 3 avocados
- Pinch of cayenne pepper
- Olive oil
- Juice from 1 ½ lemons
- Salt and pepper
Continue reading “Slightly Spicy Guacamole”
Last weeks MCC consisted of phat phajitas, with home made guacamole and this ‘ere salsa. This salsa is blindin’ and with the unexpected spoon of honey plonked in, it transfomed into a dish that can be used in a variety of ways; a dip, part of a salad, or a facial scrub.
Quick and easy salsa made with tomatoes from a tin. Tins? I love tins they’re useful for so many things, makeshift telephones, small fluffy animal containers and victorian lanterns.
- A tin of tomatoes
- A large Onion
- 1 medium green chilli
- The zest of 1 lime
- A teaspoon of honey
- Splash of Balsamic vinegar
- Small (maybe a child’s) handful of coriander
Continue reading “Quicker Salsa”
Ok, it’s not pickled, I’m not Peter, but it IS Pesto. I adore pesto. It’s simple, it’s easy to make and easy to use whenever you want a quick meal. To be honest I like pesto out of a jar, but there’s something about making your own pesto (like mayonaise) that just feels right.
- Pine nuts (100g)
- Grated Parmesan
- 2 cloves of garlic
- Olive oil
- Lemon Juice
- Salt and pepper
Continue reading “Peter Pipers Pickled Pesto”
We’re slacking off. It’s bad. I’m ashamed. I haven’t posted a recipe in a while, I feel hollow, empty like an egg that Delia Smith’s pricked with a pin. I want to post, I want the knowledge that MCC Sensi has passed down to me to expand into the void of the interweb. I want to share the Tortilla. The Spanish Tortilla, the sweet taste of the onions finding their way through the potato and egg, the heavy lightness, the oily dryness, the…
Best write it up really, the vast array of ingredients included
- 4 big potatos, peeled and sliced – whole round slices
- 3 big onions, peeled and sliced – semi circle slices
- 5 eggs
- 1 pint of mild olive oil
- Salt and pepper
Continue reading “Spanish Tortilla of Doom”
The last of last weeks lovely summer hummer salads. This was my fave, although I think that we added a little too much of the old purple onion for most peeps, so watch that.
Segmenting the orange was a strange experience that you would think is easy, but again like most of these things is “easy once you know how”, I’ll wait for Pat to add this as a tip. Suffice to say we used an orange or two more than we should whilst learning this one.
Continue reading “Citrus Butter Beans – The Last of the Summer Hummer”
Another night, another MCC, the summer hummer is upon us. This potato salad rocks and in no small part thanks to the home made mayo, which I’ll cross post another time (I’m getting fed up with saying that, still got some Tuna and Sardines to write up…). Stupidly I got so excited (really) making the mayo that I forgot o take a picture of our Russian salad friend complete, so the ingredients will have to do, shame really as it looks better fully dressed…
Continue reading “Russian Potato Salad”
Tie this up with the summer hummer salad vibe, and we’re talking a flavour filled Thursday night, following the Russian from behind. Embarrassingly simple and tasty, just like your favourite Baywatch superstar.
Continue reading “Baywatch Superstar – AKA Roast Peppers, Capers and Anchovies”
As part of last weeks MCC, apart from the Piri Piri Prawns we also did Tuna teaks with salsa. How to cook the Tuna I’ll save for a general fish steak tip as opposed to a full-on recipe. The salsa was rocking and is fully worthy of its own entry, so here it is.
Continue reading “Summer Salsa”
I did the shopping this week, so when I hit the supermercado and saw the sexy black, shiny aubergines, it had to be rat-a-tat-touille all the way, nephew!
Continue reading “M.C.C. Presents….”Ratatouille””