Hi folks from Caz and Di.
Yes we are 'cooking' today. Two summer barbecue ideas for those great summer days still to come. Caz's "colourful vegetable kebabs" and Di's "decadent brown onion potatoes" (to di(e) for).
Caz's Colourful vegetable kebabs: Ingredients
peppers (the more colours the better!!!)about 12 mushrooms
3 onions
(you can also use cherry tomatoes, dried apricots, courgettes, marrow etc.)
Preparation:
Chop the cleaned peppers and peeled onions into big chumks
Leave the mushrooms whole
Now just alternate the veggie bits on to skewers or kebab sticks (if using wooden kebab sticks then soak in water for at least 1 hour before assembling the kebabs and cook straight away)Marinade in a mixture of olive oil, crushed garlic clove and mixed herbs (origanum or whatever) Cook on the barbecue until tender or crunchie enough to eat (depending on your taste!!! )
Di's decadent brown onion potatoes: Ingredients
Potatoes ( I normally use a baking potato per person and add a few for seconds)
1 packet of brown onion soup (per 8 potatoes)
200gm butter (this is the decadent bit!!!) (per 8 potatoes)
Preparation:
Scrub the potatoes and partially slice
Melt the butter in the microwave or a saucepan
Add brown onion soup mix to the melted butter and stir
Lay the potatoes in a roasting dish sliced side up and coat well with the melted butter mix
Cover with tinfoil and cook for 1 and 1/2 to 2 hours at : 180 degrees C / 350 degrees F / gas mark 4
We had great fun making and eating these yesterday - they were scrumpdiddlyumptious... eNjOy!!!
Love from Caz and Di
3 comments:
They look and sound totally yummy, ladies :)
Oh these sound yummy!
I absolutely LOVE the plate that you've set the ingredients on. Where did you get it?! I'd love to add one to my collection of interesting kitchen stuff!!
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