River Cottage Hugh FW....my hero......pavlova hint

I have just been listening to the cute and scrummy Hugh from River Cottage and he has given me, okay the entire world actually, a hint for meringues which I would like to share to create a fab meringue.....simply, add 2 tblspns of caster sugar per egg white and not the usual 1 tblspn of sugar.....I must try it out.

My new post....Blogtastical Banter

Here is my new blog....I hope you enjoy it.....http://blogtasticalbanter.blogspot.com/

Quentin Hepburn's pasta

I must include this lovely recipe which Quetin Hepburn returned from London with which her good friend showed her how to cook and it was a real hit.

Ingreds: pasta, a large bunch of fresh basil, a tub of Philly cheese, cooked chicken chopped into 2 cm cubes (optional), salt and pepper to taste, olive oil.

Blend basil, oil and cheese in blender. Add salt and pepper to taste. Cook the pasta as per packet instructions. Drain. Combine blended basil etc, chicken to the pasta. Enjoy.

Still a little potty

It has been too long since posting any yummy things here so here I go again. Having moved from our house to an apartment, I have brought with me my pots of herbs.....no one will ever take them away from me. I also accrued a couple of extra and here is my Tarragon and Sage additions. I have utilised Sage well with our new chicken recipe and it couldn't be easier if it tried! Try and leave it to marinate overnight in the fridge but this is not mandatory.

The marinade:- A diced red onion or two, plenty of good olive oil, chopped sage, thyme and rosemary, salt and pepper and lemon juice. Chicken, any cut will do or whole if you wish.

Simply combine ingredients together (omitting chicken for now). Make sure you have plenty of oil mixed in. Place the chicken in an ovenproof dish and smother the herb mix over the chicken. It is best to let this marinade overnight but as my family can't wait for the overnight marinading, allow it to sit for a few hours (in the fridge) and cook in oven at around 180c for approx 45mins to an hour, depending on your oven. I serve this simply with a potato in it's jacket with some fab sour cream on top along with a great salad. This is really yummy.