About E-Gusta

I love food, I love to cook and I love to read food blogs! I live in the UK with Husband Gusto and Baby Gusto.

Mid Summer

England is having what is described as a heatwave. Day after glorious day of temperatures north of 28 degrees, some even hitting 30. Even I, a natual Australian, am finding this weather to be warm. It is glorious, and even more precious because it is so rare. Just three eeks* until the summer holidays, but there are no guarantees this will last and so we are trying to make the most of it while we can.

The above photo was the view of the harbour from our house at 5 .20 am this morning.

And taken 20 minutes later.

Returning home on the morning school run on the new chain ferry that crosses the river joining East and West Cowes.

A post-school run breakfast of apricots and prunes cooked in a little butter and honey with Greek yoghurt and pumpkin seeds.

Lunch was baked lamb with salad.

This is my preferred marinade or crust for a leg or rack of lamb. I mix a chopped onion, a big handful of chopped rosemary and parsley, some breadcrumbs and a tablespoon of sticky orange marmalade. The sugars in the marmalade caramelise and the result is a little hard to describe; herby, sweet and bitter.

The lamb ready to go into the oven.

Served with a salad.

 

 

 

  • eeks was a typos of weeks.However, when I think of how little of the school year there is left I do, indeed, go ‘eek’!!

Butternut squash, mushroom and spinach lasagne

This is an easy supper,although not all that quick if you take stirring time into account. I made it even easier by buying pre-prepared butternut squash cubes that I tipped into a pan with some leftover chopped mushrooms and fresh spinach. I wilted this down then made an easy bechemel sauce with LOTS of grated nutmeg. Layer with bought lasagne sheets, top with grated cheddar cheese and cook in the oven on about 200 degrees celsius for 30 minutes or until bubbling. Served with a lovely fresh side salad.

This also keeps or freezes well. It can be frozen uncooked after preparing. if, unlike us, you have room in your freezer it makes a good dish to have on hand in case of unexpected visitors or just those days when you simply do not feel like cooking.

Ready to go into the oven

Not the prettiest picture, granted.But creamy and delicious.

Isle of Wight weekend

Saturday evening we spent some time with a friend on her boat. The sailing season has started so the marina was full.

A late supper at home of cod in parsley sauce and grilled tomatoes.

A visit to Godshill and the Model Village

Followed by a Sunday Carvery lunch of roast turkey, yorkshire pudding, and vegetables

So a much lighter supper of vegetable soup and fresh melon.

I bought this beautiful fossil at the gem shop in Godshill

It is an Otodus tooth, which is an extinct shark from the Paleocene-Miocene periods.

 

Spring Supper

This was what we woke up to at 6 am this morning.

A sunny, but chilly day. So a light but nourishing spring supper was the order of the day. Minestrone, with crusty bread and butter, followed by grapes and cheese.

We also found some leftover Christmas crackers that we enjoyed pulling and reading the jokes.

Cheese and fruit

Followed by tea, chocolate and marzipan and prune biscuits.

Then candles out.

Salt, Sugar and Fat – The Life Scientific interview.

This was a fascinating interview on BBC Radio 4 with the eminent Professor Graham MacGregor and Dr Jim Al-Khalili. Professor MacGregor is an expert on salt in the diet, and has alot to say about salt, the requirements in our diets and the Food Industry. You can listen on BBC radio 4 catchup here. Also some interesting comments about rehydration and water. This is a UK-based programme, and I think it is accessible outside the UK.

 

http://www.bbc.co.uk/programmes/b08n2ltq