What you need are;  3 teaspoons of coffee, 3 teaspoons of sugar, some hot water to dissolve it, half a litre of cold water, and half a litre of milk.

Mix it all together and put in the fridge to cool down.

When you are ready to serve it, put a few ice cubes into the glass you are going to use and pour the coffee over them, or alternativly you could mix both the ice and coffee into a blender and then you have a blended coffee as you would get at Starbucks or the Hard Rock Cafe, etc. Just without the cream on top.

I used a free range chicken, an onion, carrots and potatoes, a lemon and some rosemary from the garden…..

Before it went in the Oven

It has the outside zest of the lemon on the outside and the lemon cut in half inside along with half an onion and some rosemary on the inside and outside……

Cut the other half of the onion into four wedges and place on the back and front joints…..

On the Plate

Roast the Potatoes and the Carrots at the same time.

I used Scottish King Edward Potatoes. This type of potato has been in existence for more than a hundred years.

I used the potato and carrot roasting method by Delia Smith, the recipe is here.

I also added whole grain mustard to the gravy which was used for the stock.

We ate half of the chicken, one leg, one breast and one wing.

So if anyone could give any suggestions on what to do with the rest of it then please post in the comments.

Salmon and Couscous.

I had to substitute a few of the ingredients.

Veg and a grapefruit

Grapefruits instead of Lemons.

Cucumber instead of courgette.

Raw Salmon being seasoned

Light Olive Oil and Freshly ground whole black pepper were the only bits of seasoning I used over the salmon before I pan fried it.

Service to Person 1!

Sorry, Forgot the extra Salmon

Jamie says that you should use 4 tablespoons of oil per person in the cous cous. I used one tablespoon between three of us.

All I can say about this is that Jamie Oliver either uses too much Oil generally or he is an Oil-a-holic.

By the way, I have added a subscribe by email to this blog on the right hand side at the top of the page.

27g Butter, softened

27g salt

34g FRESH YEAST (if possible because the texture changes) or 2 heaped teaspoons of dried yeast.

600ml warm water (if you are using fresh yeast then put it in with the warm water to let it break down)

This recipe was taken from Amy Willcock’s Aga Baking. If you are quick there is a copy of this for £3.61.

Check back tomorrow for a salmon recipe (with mistakes by Jamie Oliver).

loaf one before baking

Just so everyone knows who made it.

Bread 2 before aga-ized

Well,  you can’t make just one!

Bread 2 cooked.....

It smells wonderful.

Mum and me starting on second loaf.......

Breakfast!

The secret ingredient for the soup was hot chilli powder…….

Red onion soup with a punch!

4 portions

600g red onions

25g butter

1 clove garlic – chopped (optional)

10g white or wholemeal flour

1 litre water and 3 beef stock cubes

seasoning

a secret ingredient

grated cheese

METHOD

dice onions and garlic, gently fry in melted butter until browned, once browned add flour and stir in, add half of stock, gradually and then add all of stock, simmer for 10 minutes and season, then place in simmering oven of aga for 1hr, serve with grated cheese.