Roasted Potato Wedges with Crushed Fennel Seeds and Peppercorns

Hello everybody. I was going to write a short update on why I’ve not blogged for so long. but I’ve changed my mind, at least for now. It would be so long-winded, I’ll bore you to death. I have posted a little on Instagram just in case you want to know.

So, to get us going again, I’m posting a throwback and a very simple thing I do when I put something on the grill, typically a piece of chicken or fish. Incidentally this is one of J’s favourite way of cooking potatoes. I wasn’t too keen on fennel seeds (almost a scandalous idea when you live in Malta). However J does these so well – I was converted.

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Quick Lentil Salad

Before I start writing a post for this blog, I also browse through my old photos as well as the more recent ones. There’s always a throwback in there which for some reason has either escaped my noticing it, or has lost its turn to be replaced in line with a new recipe or an exciting book review. There’s nothing I like best other than to spend my winter afternoons and early evenings in my study, reading or writing and sipping hot chocolate. In summer I just can’t get my mind to concentrate much. Aprile dolce dormire, the Italians say, dolce dormire roughly meaning a sweet sleep. So while C&T HQ keeps on working on the writing, recipes and other miscellaneous photos, I can spend some time sorting through my archives.

Coffee Date #4 and a Tuna, Cucumber and Olive Salad as a bonus

I think it’s time for a coffee update. Have I told you how much I enjoy writing these? And today I really need this. So while listening to the Mood Booster playlist by Spotify, just because the classical one was becoming a bit too much, I’m here for a little chat. Preferably over an iced latte. This is a long one, but this is how I originally wrote it so I hope you do have a little read.

Roasted Aubergines, Courgettes and Portobello Mushrooms

I wanted to throw something extra before the weekend, since I realised that I missed a post last week. I’m on a roasting kinda-kick. You’re sharp and you’ve already noticed. Please have patience with me. OK, so I could try to guess what you might be thinking: Portobello mushrooms are nice and big so that we can fill them with all sorts of goodness. Now that, my friend, is my wish for a last meal. That and a good ol’ lemon and sage roast chicken. But I can assure you that it lends itself so well here precisely because it’s large and meaty. I’m sure you know mushrooms – they absorb any flavour you give them but Portobellos don’t need much apart from good seasoning. Then you’re pretty much good to go. The same goes for aubergines.

Roast Courgettes and Tomatoes

I am feeling better today, enough to be able to sit for a while at my desk editing a bunch of photos accumulated on my camera during March. There were quite a few and thought I would post one of my favourites. I have been absent from C&T and have missed blogging a lot. I find myself constantly thinking about how I can improve my writing and perhaps upping the frequency of posting new content. My cooking style is simple, the simpler the better, for various reasons. I don’t like to send people browsing for strange ingredients which are hard to source. The litmus test for this is myself. If I can’t find something at my local supermarket/grocery shop I discard the recipe. Running all over the place for a handful of ingredients is not my thing. So I try to find ways to make easy-to-find ingredients as interesting as possible.