Homemade mango and coconut ice cream. Mmmmm mmmm.
Tonight’s dinner was plump chicken breasts, marinated for a couple of hours with 2 crushed garlic cloves, olive oil, salt, pepper, Herbes de Provence, a few chili flakes and then well sauteed in olive oil over med-high heat. Served with crispy roasted potatoes and green beans steamed with baby tomatoes.
It was so good I didn’t have time to take a picture.
I adore nectarines and they are both plentiful and delicious right now. Tonight’s dinner consisted of tenderloin medallions and roasted nectarines. Quick and easy and quite wonderful!
This was really delicious. It was called a skillet pasta but that’s a mistake as a skillet is never involved. The changes I made were to use cremini mushrooms and farfalle pasta; otherwise, exactly as written. It’ll become a regular, I am sure.
Tonight I made Yotam Ottolenghi’s creamy chicken with apples, pears and root vegetables, served over rice. It might seem a bit too much like a stew for a summer evening, but the fruit lightened and sweetened the dish really well. I used potatoes rather than turnips.