PS. Next week we WILL NOT be in Mespil Road, as we are in Far, Far Away, for a few days (planes, clouds and volcanoes permitting). But we are back in a fortnight better then ever! See you all there!

Gosh! Time flies! Didn't realize it has been so long! Busy bee (or ladybird), I've been....:0)

So here we go! After a fantastic day in Mespil Road today, finally got home and what to do for dinner? Hummm......

First: Crack open a cold bottle of Heineken. (Ah, I have to! The sun is shining!)

Second: Chicken with white wine, mushrooms and cream!

Ingredients:

2 big chicken breast, chopped in chunks

4 shallots

salt and pepper

juice of 1/2 a lemon

1 tbsp of butter

drizzle of olive oil

a small bunch of fresh tarragon

200g of mushrooms

1 big glass of white wine

1/2 cup of cream

Start by melting the butter with the olive oil. Fry the chicken chunks in batches, already seasoned with salt, pepper and the lemon juice. Set aside.

In the same juices, gently fry the shallots until transparent, then add the mushrooms. Leave for about 5 minutes on medium heat. Return the chicken to the pan and add the wine. Mix it all well and let the chicken get completely cooked. Finish with the cream and the fresh herbs. Serve with plain rice and a side salad. Done!

Sun is shining and we are heading for summer!

All exciting fruits, vegetables, herbs are starting to appear. Sowing. Planting. I love this bit as much as I love cooking (and eating!)!

Last night was mild enough, so we decided to have a light dinner. Here is what we had with crusty bread, butter and a bottle of beer.

Heat a shallow pot (one that has a lid). Fry, with no added fat, half a good quality chorizo, and a cup full of bacon cut into lardons size. You could use panceta or a streaky bacon, but i think they are to fat for this, so just chop some rashers. When they start to get golden, add a finely chopped onion, 2 chopped garlic cloves, and a tiny bit of green chili. Keep stiring until all is golden. Add about 3 cups of garden peas. Stir all together. Check seasoning at this stage and add salt and pepper to taste. Create a little well and break an egg into it. Repeat process with as many eggs as you want. We had 2 each. Drop a knob of butter, reduce the heat and cover, without siring until the eggs are cooked to your liking. Finish with fresh chopped mint.

Delicious!

And for special occasions, special treats...... Why only eating the eggs, if you can eat the nests as well?

HAPPY EASTER EVERYBODY!

Yesterday was market day. We are increasing our stock on display by adding more jams, jellys, chutney and other preserves, all deliciously homemade by Kate. Meanwhile, this week, we were making these. We specially selected spices, herbs(from our garden!) and oils for you to use in your culinary adventures. We hope you enjoy them as much as we do!