Just wanted to say a big thank you to you guys who are signed up to follow my blog.
LOVE YOU GUYS. XXXXXXXXXXXXXXXXX
Monday, 26 April 2010
IT HAS COME! COCKTAIL MONDAYS
It's Monday. Have a cocktail.
Let us make Mondays our official "COCKTAIL DAY".
Because Mondays are crap. Now we have a reason to look forward to them.
So check my blog every Monday and we'll all sit down and have a nice cocktail together.
Mind and only have the one though. Wink wink.
I don't want to be responsible for rising unemployment.
I nicked this recipe from a nice bar in town. I call it "The blootered Navy Seal"
The Blootered Navy Seal
25ml measure of spiced rum
25ml measure Kaluha
100ml milk
50ml single cream
handfull of ice cubes
Grated choccy for the top
A big straw
Put your ice cubes in a tall glass. Pour over the rum, Kaluha, milk and cream. Mix with your big straw. Sprinkle the grated chocolate on top.
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.
Gotta go, I'm in the middle of making a big beefy pie and some banoffee cupcakes. And I need to catch up on some Columbo.
Toodles,
Angela. XXXXXXXXXXX
Let us make Mondays our official "COCKTAIL DAY".
Because Mondays are crap. Now we have a reason to look forward to them.
So check my blog every Monday and we'll all sit down and have a nice cocktail together.
Mind and only have the one though. Wink wink.
I don't want to be responsible for rising unemployment.
I nicked this recipe from a nice bar in town. I call it "The blootered Navy Seal"
The Blootered Navy Seal
25ml measure of spiced rum
25ml measure Kaluha
100ml milk
50ml single cream
handfull of ice cubes
Grated choccy for the top
A big straw
Put your ice cubes in a tall glass. Pour over the rum, Kaluha, milk and cream. Mix with your big straw. Sprinkle the grated chocolate on top.
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.
Gotta go, I'm in the middle of making a big beefy pie and some banoffee cupcakes. And I need to catch up on some Columbo.
Toodles,
Angela. XXXXXXXXXXX
Sunday, 25 April 2010
Quiries and konumdrums and very bad spelling
Me again.
So if you guys have any questions, or need advice on how to cook something or about ingredients or if you have any recipe suggestions of your own or intresting little dittys about food or Heavy Metal then just let me know.
You can post a comment on my blog or send me an email to rocknrollkitchen@googlemail.com.
Toodles,
Angela.xxxx
So if you guys have any questions, or need advice on how to cook something or about ingredients or if you have any recipe suggestions of your own or intresting little dittys about food or Heavy Metal then just let me know.
You can post a comment on my blog or send me an email to rocknrollkitchen@googlemail.com.
Toodles,
Angela.xxxx
My first ever blog recipes
Hallo there.
So here goes, my first ever blog recipe.Yey. Are you excited? I may burst with joy.
Well, I was at my first BBQ of the year yesterday in honour of Chris' 24th birthday.
We were listening to some Aerosmith and random other tunes while Torsten ( My sisters better half) was taking over as BBQ Meister.
He is very good at it.
I was eating a sausage on a stick and my good friend Claire named it a "sausageicle". Classic.
So in honour of the "sausageicle" and sunny weather I have written a few nice light summery recipes for you to savour while basking in the sun. Or mild drizzle if you live in Glasgow.
As with all my recipes instead of giving you a wine choice I will instead suggest a piece of music that I feel will perfectly compliment the cooking and eating of the dishes. So for the cooking I would suggest the sunny Southern drawl of Corrossion of Conformity's Deliverance album. And for the dining could I suggest an accompanyment of the Dazed and Confused soundtrack. Both excellent choices to compliment a sunny day.
Enjoy. Angela.xxx
The Sausageicle
Serves 4
6 big fat porky sausages
6 bamboo skewers which have been soaked in water for 15 minutes
Half jar onion marmalade
2 tablespoons runny honey
1 teaspoon Dijon mustard
In a bowl or tupperware dish mix the onion marmalade, honey and Dijon mustard. Add your sausages and mix to coat. Cover and store in the fridge for 10 minutes.
Heat your grill on medium or get your BBQ fired up.
Take the sausages out of the fridge and impale with the skewers.
Cook the sausages turning every now and then till cooked through and nice and crispy and sweet on the outside. For the BBQ and the grill this should take about 10 to 15 minutes.
Spiced pomegranite lamb with roast sweet potato wedges and curry dressing with toasted almonds and simple rocket salad
For the lamb
4 lamb gigot (leg) chops or 2 big fat aubergines
3 tablespoons pomegranite molasses ( If you can't get pomegranite molasses then just use normal molasses mixed with 50ml of pomegranite
1 teaspoon ground cumin
Half teaspoon ground corriander
Big pinch dried chilli flakes
Big cinnamon
Big Pinch paprika
2 cloves garlic minced
Olive oil
Pinch salt and pepper
For the roast sweet potatoe wedges
2 large sweet potatoes cut into thick wedges(Not too thick that you cant fit them in your gob)
4 tablespoons mayonaise
2 tablespoons creme fraiche
1 tablespoon curry powder
2 tablespoons mango chutney
Handfull toasted almonds
Pinch salt
Olive oil
I bag rocket washed
Juice of half a lemon
Splash balsamic vinegar
ummmmmmmmmmmmmmmm. Sorry got distracted there I was watching Rick Stien's French Odessy Tv show and was drooling down my chin.
So. If you are making this recipe with the aubergines then you need to cut off the stalks at the top then half them length ways down the middle. Then you want to score the flesh with a knife in a criss cross design. This will allow the spices and garlic to permiate through.
In a large bowl or tupperware dish add your lamb chops or aubergine. Then add the garlic, cumin, corriander, cinnamon, paprika, chilli flakes, salt, pepper, pomegranite molasses and a big glug of olive oil. Mix well and rub into the lamb/aubergine. Cover and leave to marinade in the fridge for 30 minutes.
Preheat your oven to 200 c or equivalent.
To cook the aubergines place onto a lightly greased oventray drizzle over any remaining marinade and bake on the top shef of the oven for about 40 to 50 minutes until the aubergines are tender and browned on top.
Place the sweet potato wedges onto a lightly greased oventray. Sprinkle with salt and drizzle with olive oil. Mix to coat then place into the oven and cook for about 30 to 40 minutes till tender on the inside and crispy on the outside.
While the sweet potatoes are cooking make your dressing.
Place the mayonaise, creme fraiche, curry powder, mango chutney and salt into a bowl. Mix well, cover and store in the fridge till everything else is ready.
To cookthe lamb heat a griddle or frying pan brushed with a little oil on high. Place the lamb chops in and drizzle with half the remaining marinade and cook for about 3 to 4 minutes. Turn over drizzle over the rest of the marinade and cook for another 3 to 4 minutes. If you like your lamb well done then cook for 5 to 6 minutes on each side. You filthy heathens.x
Place your lamb or aubergine on your plate, add a big heap of the sweet potato wedges drizzled with the curry dressing. Sprinkle over the toasted almonds. Place a hand full of rocket on the side and squeeze over the lemon juice and drizzle over the balsamic vinegar.
MMMMMMMMMMMMMMMMMMMMMMMMMMMM. Let me know how the recipe works out.xxx
So here goes, my first ever blog recipe.Yey. Are you excited? I may burst with joy.
Well, I was at my first BBQ of the year yesterday in honour of Chris' 24th birthday.
We were listening to some Aerosmith and random other tunes while Torsten ( My sisters better half) was taking over as BBQ Meister.
He is very good at it.
I was eating a sausage on a stick and my good friend Claire named it a "sausageicle". Classic.
So in honour of the "sausageicle" and sunny weather I have written a few nice light summery recipes for you to savour while basking in the sun. Or mild drizzle if you live in Glasgow.
As with all my recipes instead of giving you a wine choice I will instead suggest a piece of music that I feel will perfectly compliment the cooking and eating of the dishes. So for the cooking I would suggest the sunny Southern drawl of Corrossion of Conformity's Deliverance album. And for the dining could I suggest an accompanyment of the Dazed and Confused soundtrack. Both excellent choices to compliment a sunny day.
Enjoy. Angela.xxx
The Sausageicle
Serves 4
6 big fat porky sausages
6 bamboo skewers which have been soaked in water for 15 minutes
Half jar onion marmalade
2 tablespoons runny honey
1 teaspoon Dijon mustard
In a bowl or tupperware dish mix the onion marmalade, honey and Dijon mustard. Add your sausages and mix to coat. Cover and store in the fridge for 10 minutes.
Heat your grill on medium or get your BBQ fired up.
Take the sausages out of the fridge and impale with the skewers.
Cook the sausages turning every now and then till cooked through and nice and crispy and sweet on the outside. For the BBQ and the grill this should take about 10 to 15 minutes.
Spiced pomegranite lamb with roast sweet potato wedges and curry dressing with toasted almonds and simple rocket salad
For the lamb
4 lamb gigot (leg) chops or 2 big fat aubergines
3 tablespoons pomegranite molasses ( If you can't get pomegranite molasses then just use normal molasses mixed with 50ml of pomegranite
1 teaspoon ground cumin
Half teaspoon ground corriander
Big pinch dried chilli flakes
Big cinnamon
Big Pinch paprika
2 cloves garlic minced
Olive oil
Pinch salt and pepper
For the roast sweet potatoe wedges
2 large sweet potatoes cut into thick wedges(Not too thick that you cant fit them in your gob)
4 tablespoons mayonaise
2 tablespoons creme fraiche
1 tablespoon curry powder
2 tablespoons mango chutney
Handfull toasted almonds
Pinch salt
Olive oil
I bag rocket washed
Juice of half a lemon
Splash balsamic vinegar
ummmmmmmmmmmmmmmm. Sorry got distracted there I was watching Rick Stien's French Odessy Tv show and was drooling down my chin.
So. If you are making this recipe with the aubergines then you need to cut off the stalks at the top then half them length ways down the middle. Then you want to score the flesh with a knife in a criss cross design. This will allow the spices and garlic to permiate through.
In a large bowl or tupperware dish add your lamb chops or aubergine. Then add the garlic, cumin, corriander, cinnamon, paprika, chilli flakes, salt, pepper, pomegranite molasses and a big glug of olive oil. Mix well and rub into the lamb/aubergine. Cover and leave to marinade in the fridge for 30 minutes.
Preheat your oven to 200 c or equivalent.
To cook the aubergines place onto a lightly greased oventray drizzle over any remaining marinade and bake on the top shef of the oven for about 40 to 50 minutes until the aubergines are tender and browned on top.
Place the sweet potato wedges onto a lightly greased oventray. Sprinkle with salt and drizzle with olive oil. Mix to coat then place into the oven and cook for about 30 to 40 minutes till tender on the inside and crispy on the outside.
While the sweet potatoes are cooking make your dressing.
Place the mayonaise, creme fraiche, curry powder, mango chutney and salt into a bowl. Mix well, cover and store in the fridge till everything else is ready.
To cookthe lamb heat a griddle or frying pan brushed with a little oil on high. Place the lamb chops in and drizzle with half the remaining marinade and cook for about 3 to 4 minutes. Turn over drizzle over the rest of the marinade and cook for another 3 to 4 minutes. If you like your lamb well done then cook for 5 to 6 minutes on each side. You filthy heathens.x
Place your lamb or aubergine on your plate, add a big heap of the sweet potato wedges drizzled with the curry dressing. Sprinkle over the toasted almonds. Place a hand full of rocket on the side and squeeze over the lemon juice and drizzle over the balsamic vinegar.
MMMMMMMMMMMMMMMMMMMMMMMMMMMM. Let me know how the recipe works out.xxx
Tuesday, 13 April 2010
Formal introductons
Hello there,
I've just popped my blog cherry.
This is a formal welcome to all who may want to have a peep at my blog.
Hi there, I'm Angela. Sit down, make yourself comfertable, have a drink, tell me all about yourself.
Well, now that's done.
So. I've never had a blog before. I think I will just learn from trial and error.
I love food and Heavy Metal. Don't think I could pick a favourite. So if you wanna hear me prattle on about my "Metaltastic" food experiences and try out a few of my recipes then please stay tuned.If you wanna natter about Heavy Metal or food, this is your pulpit. Go on. The world wants to hear you.
Over and out. XXX
I've just popped my blog cherry.
This is a formal welcome to all who may want to have a peep at my blog.
Hi there, I'm Angela. Sit down, make yourself comfertable, have a drink, tell me all about yourself.
Well, now that's done.
So. I've never had a blog before. I think I will just learn from trial and error.
I love food and Heavy Metal. Don't think I could pick a favourite. So if you wanna hear me prattle on about my "Metaltastic" food experiences and try out a few of my recipes then please stay tuned.If you wanna natter about Heavy Metal or food, this is your pulpit. Go on. The world wants to hear you.
Over and out. XXX
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