I've been out with my camera enjoying the cool of the early morning, snapping a few pretty sights amongst our weather beaten garden. Climbing beans, alpine strawberries, the lone cherry blossom, plump tomatoes, the last of the summer flowers and the very first of our raspberries beginning to blush.
Neither raging hail nor beating sun can keep the garden at bay.
xx Em
Ingredients:
4 garlic cloves, crushed
1 tsp dried oregano
Pinch of salt and cayenne pepper
2 bay leaves
1/4 cup of red wine vinegar
1/4 cup of olive oil
1/4 cup of pitted olives
1/4 cup of capers
1/2 cup pitted prunes
...
1/2 cup brown sugar
1/2 cup white wine
...
Combine ingredients for marinade, pour over 12 chicken thighs and leave for a few hours in the fridge.
Preheat oven to 180 degrees. Arrange chicken in a single layer in a baking dish. Sprinkle with brown sugar and pour over white wine. Bake for 1 hour, occasionally basting with the marinade.
Serve with roasted eggplant & mushrooms, toasted cashews & corriander.
Yum!
On to dessert...
Blueberry & Raspberry Lime Drizzle
This recipe is from the ever lovely Emily from My Gingerbread Journey.
You'll find the recipe, complete with gorgeous pics here.
Next time that I make this, (and there will definitely be a next time!) I'll use a shallow baking tin. The loaf tin that I used was too narrow & deep and took ages to cook. Still tasted fabulous though, a winner in my book. Thanks for the recipe Em!
Enjoy Peeps...happy feasting!
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