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Monday, July 11, 2011

New Doors

doors 2 The Pootle has installed new doors over the office alcove in our lounge, this was the cheaper alternative to double glazing the office, with the  two picture windows double glazed the whole living area will be warm. However I am a little nervous [terrified], as the Pootle emboldened by the success of the doors said, “if the glazing quote is to dear, don’t worry, I will do it, all you need is a double router and I have one”!
We have a penguin on the beach a couple of minutes from our house, he is probably moulting, its a bit late for moulting, but maybe he got held up somewhere. Its hard for them to get established with so may dogs on the beach.
Our granddaughters are vegetarians, always have been and so we have adapted as well and are quite happy with meals similar to below.


Serves 4 – 6


700g firm pumpkin
Salt and freshly ground black pepper
Rosemary chopped finely
20 medium vine-ripened tomatoes
Caster sugar
Sea salt to taste
Extra virgin olive oil
500g large pasta such as rigatoni
1 large ball mozzarella in whey, mopped dry and thinly sliced [optional]
Handful small basil leaves
3/4 cup freshly grated parmesan cheese
1 Peel the pumpkin and discard the seeds and soft fibre. Cut into smallish cubes and put in a shallow ovenproof dish. Season with salt and pepper, add lots of rosemary and dot with 30g butter. Roast in an oven preheated to 200°C for about 30 minutes, until golden but still firmish.
2 Halve the tomatoes lengthways and put them in a shallow oiled oven tray (I use a Swiss roll tin lined with baking paper to make cleaning easier). Sprinkle with caster sugar, sea salt and black pepper, then drizzle with a little extra virgin olive oil. Roast in an oven preheated to 210°C (fanbake) for 12-15 minutes, or until the tomatoes are collapsing and caramelising around the edges.
3 Cook the pasta until al dente (remember it goes back in the oven to cook a little more). Drain, turn into a bowl and toss with 2 tablespoons extra virgin olive oil. Put half the pasta in a large oven-dish. Add the pumpkin, mozzarella then the tomatoes and basil and top with the rest of the pasta. Grind on some pepper, sprinkle over the parmesan cheese and dot with butter. Bake for about 15 minutes in an oven preheated to 200 °C, or until golden on top. Serve hot.

This recipe was in the daily newspaper and is very easy and tastes wonderful.
Serves 4

8 small potatoes, washed (such as Nadine, Draga, Desiree)
Sea salt flakes
3-4 fresh bay leaves, rosemary, thyme or mint
30g butter
Greaseproof paper
Preheat the oven to 190degC. Lay a large piece of greaseproof paper on your work surface. Place the potatoes on one half, dot over the butter, season with salt and sprinkle with herbs.
Bring the other half of the paper over the potatoes and seal all sides securely (I fold it tightly), checking that it has no holes.
Place directly on to the oven tray or on a baking tray.
Cook for about 35 minutes or until the potatoes feel tender when touched gently through the paper. Remove carefully from the oven.
Be careful when opening the parcel as hot steam will escape.
A friend gave me these little gems, half one each is just right.
Cut in half, deseed, grate some nutmeg over, sprinkle with a little sea salt, dot with butter and bake for 30 mins at about 180c.

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