Thanks to Nikki for making the badges for us
I don't have a desk to show off as its full of dumped rubbish and not worth showing off, but I do have food to show off from the weekend for those food lovers of the deskers land.
So we had a family gathering on the weekend and everyone brought a dish and it was oh so yummy. I've been training hubby to make this Indian bread, not sure why he is giving me the stink eye lol. I've used the paella pan (recipe below) to make Indian tomato chutney.
Some of the yummy foods that was shared, curry chicken, curry eggplant, curry pork and prawns. My famous marinated prawn dish (I say famous because it appeared in a recipe book called HOMECOOKED FEASTS)
Joining up with Julia's Stamping Ground and linking up with Lunch Lady Jan while Julia goes off on holiday to recupaerate-fancy that great timing!!!
So I have some ATCs if anyone would like to swap. Instructions on the ATC are HERE. Swaps arranged with the following people already- . thank you Jill I received your beautiful one already...so organised. If you'd like to swap with me, email me email@example.com
I have 9 to swap:
1. Jill Bersey,
2. Annie Powis (wipso)
3. Patsy Paterno?
4. Nikki Carpenter
5. Sandra De
6. Lisca Meijer
Last week Lisca posted her Paella recipe on her desk post and I tried it that night. this is the result as I have never made it before but for some strange reason I already owned a paella pan hahahaha. Here is her recipe again:
Paella - Lisca Meijer
Onion or leek sliced
1 red bell pepper chopped
100g chorizo or chicken breast
a few strands of saffron or tsp turmeric
300g rice (Paella rice or risotto rice or even long grain rice)
1 litre hot fish or chicken stock
1 tbsp tomato paste or chopped up tomato
200g frozen peas
400g frozen mixed seafood or fresh
Heat oil in deep fry pan, soften onion or leek and chopped pepper without browning. Add meat and fry for 2 mins. Stir in turmeric or saffron, add rice and mix until coated with oil, pour in stock and add tomato paste. Bring to boil and simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for another 5 mins, then stir in seafood to heat through for a few minutes until rice is cooked. Basmati rice will cook quickest. Check for seasoning and serve with lemon wedges.
Use the heaviest pan you have. Its important not to let the rice cook dry, add water if the rice looks dry before it is cooked. Keep stirring and keep an eye on it. When the rice is cooked the stock should be evaporated and you are practically frying the rice. In Valencia they even let the bottom burn so it gets crunchy.
Also linking up with Elizabeth and Bleubeards T for Tuesday