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.

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Vegetable Soup, or a variation on Minestra

Spring has truly arrived on this little island. The Sun was out beautifully this morning and it was a lovely day. Temperatures are so mild during the day, but we still need to keep the jackets out for the evenings. It’s the perfect weather. Not too warm, not too cold.

During the past few days I’ve been feeling as if I had a nasty fall packaged with a good blow on the head, leaving me with a headache and some bumps, lumps and scratches. Said fall could have been a result of a serious lack of concentration. My mind could have been somewhere else. It could have happened…

Lamb Patties with Mint and Lemon Quinoa

I can’t really remember the last time I wrote a recipe so quickly. The problem is not the recipe itself; it’s the intro which gives me grief many times. The thing is I just cannot bring myself to publish anything, in this case a recipe, without saying something about it. It does happen sporadically – I just start to ramble on, and after that you may get a teeny weeny paragraph at the end. That’s called writer’s block. Oh, those dreaded words…a creative slowdown, the loss of a deadline or the ability to produce new work, as Wikipedia defines it. The nerve! In my case, listening to Ed Sheeran isn’t helping. (Fans please note: this is not his fault. Of course.)

Easy Chicken Korma

So today morning, while helping my beautiful Mummy with some errands, something happened. I kept running into friends and neighbours telling me how much they enjoy reading my blog and about the recipes they like. Neighbourhoods change, but visiting my parents feels like going back home. People there are mainly very friendly and many of them know me from when I was a child. I love feedback, and before you roll your eyes at me (I can see you) I appreciate all kinds. Done properly. You know what I mean. I love writing on here. I don’t get too personal, mostly because I don’t want to make my friends and family uncomfortable or make them feel uneasy in any way. I want people to talk to me at the end of the day!

No effort Chicken legs for one with Leftovers

Hi everyone. Hope you’re all doing well. It’s been such a hectic few weeks for my family and so C&T had to take a step back this time round. Before talking about food, as we almost always do here, I just want to ask one question: did the Azure Window really and truly  collapse? I just can’t believe the footage I’ve been seeing over the internet. It’s been a long time coming but now that it’s no more I still can’t get my head round it. I’m glad I managed to see it and take some photos a couple of years ago. Such a pity. The weather during these few days certainly hasn’t helped. That and other factors for sure. I don’t want this post to be too wordy, so I’ll stop there but it’s a sad day.

This rough weather calls for a roast. I love roasting anything, especially when I have to feed a group of people. How easy is it to place everything in a roasting pan and plonk it in the oven, and just let it do the cooking for you. I do understand though why some of my readers write to me asking me for tips. Believe me when I tell you that I have burnt many a roast throughout the years before learning some useful pointers from the pros. I think there are a few important things to keep in mind. Using a roasting pan in which whatever you want to roast, meat, veggies or both can stay snug but still with some little space to spare surely helps. You want it to roast not broil or poach. When using chicken pieces, I always cover the dish with kitchen foil and then uncover it during the last 15 minutes or so. My Maltese heritage always tells me to pour some stock at the base of the pan, mainly due to an innate fear that my food would dry up if I don’t. It almost is a recurring dream this! Such as the one where I open the fridge and/or pantry and it’s completely empty.