Platelicker supper club 2

I was so happy to get to know the Jo and Ivanna initiative, two fantastic cooks and bloggers. It was Nora who told me about and I totally felt in love with the idea.

Last Friday I was able to enjoy this opportunity in a special atmosphere (a church) and with wonderful Middle Eastern food and very interesting people. The evening was perfect. Thank you Jo and Ivana.

Southern flavours

 
     Thank you Yong Young and Berta for joining us!

Homemade Pizza

Since I moved to Cambridge I hadn't eaten it. I missed it, specially on Friday night.

I love a good pizza and even more a homemade pizza. It's simple and you can put what you prefer, what you love and ever better, in the quantities you want!

This time, different combinations:

1. Tomatos, prawns, spinach, mozzarella and basil.
2. Tomatos, dried tomatoes, mushrooms, mozzarella and pine nuts.
3. Tomatos, asparragus, mushrooms and mozzarella.
4. Stilton cheese, sobrasada and pine nuts.

And I promise it. It's easy. You will need (4 people):

25 g yeast
2 1/2 dl water 37º
2 spoon olive oil
1 spoon salt
6-7 dl flour

Mix the yeast with the water. Add the oil, the salt and the flour. Mix very well. Let the drought sit in about 1 hour. Then, roll the dough with the help of your hands on a baking tray with some olive oil over. Let it rest 30 minute more.

Then you can put over whatever you want and it must be about 20 minutes in the oven (225º).

Sunday Breakfast

It was a long time we didn't sleep that long... It felt like a big breakfast or at least, a good breakfast was appropriate. Yoghourt with blueberries and nuts and also some strawberries from our garden (those that have been saved from the snails...)

Then a toast with avocado and cheese and some delicious scrambled eggs. In heaven!

Tortilla

Well... I took a look inside the fridge and I decided to prepare a tortilla. This time not only with potatoes but also with some vegetables and feta cheese. Then, a quinoa salad. When you don't know, you can always make a tortilla. Tortilla is home.

Barbecue

   
    The day finally came. The day when we inaugurated our barbecue. We kept it simple. We chose welsh lamb and british asparagus. The marinade was classic but delicious: garlic, olive oil and rosemary! Thank you Mr Rydberg Sr.