Are you ready for the first day of school? It can either be a hectic morning, or you can be so organized, everything comes off without a hitch. That's why I'm giving you a lot of little things to spread over a week. That will ensure that your first day will be stressless... which is more important than you might guess. So take these suggestions to heart and have a great first day.
The G2 weekly recipe from chef Allegra McEvedy: Claims basquaise
Posted by edwina 124 days ago (http://www.guardian.co.uk)
Clams basquaisePalourdes clams are available from any fishmonger, and you're better off ringing the day before and ordering them to make sure you get the freshest. This is good solid Spanish cooking (they love a bit of pig with their molluscs), and the stuffed tomato makes it feels properly Iberian.Enjoy with a hunk of crusty bread as it's pretty juicy, but in a good way.Serves two1 red onion,
Sarah Brown declines to eat veal at G8
Posted by edwina 136 days ago (http://www.guardian.co.uk)
Prime minister's wife has long-standing objections to the meat, a popular delicacy in ItalySarah Brown has twice declined to eat veal during her visit to Italy for the G8 summit, it was disclosed today.Veal is a popular delicacy in Italy and has featured twice on menus for the spouses of G8 leaders during the three-day summit in L'Aquila.But the prime minister's wife has long-standing objections
G8 summit: forget famine, here's the lamb
Posted by edwina 137 days ago (http://www.guardian.co.uk)
Forget climate change. Leave to one side what the G8 says about nuclear proliferation or free trade. As usual, much of the talk tonight was not about what the leaders of the west were doing to help end global famine, but what they were shovelling down their throats.While the dinner was not quite as lavish as the 25-course banquet put on by Japan last year, Silvio Berlusconi called in his personal
The idea for this recipe - which is ace for barbecues - came from the disastrous news that our local Indian had stopped doing my wife's favourite dish. "The English don't like bones," they said. Not true! (For two)6 loin chops1 onionThumb of ginger, trimmed and clean Juice of ½ lemon3 cloves garlic, finely chopped2 small green chillis, finely chopped 4tbsp yoghurt (plus some to serve)Spice
The G2 weekly recipe: Rhubarb and apple turnovers
Posted by edwina 166 days ago (http://www.guardian.co.uk)
These are a doddle to knock up, and you don't have to cook them all at once as, precooked, they freeze well. So you can have hot turnovers at half an hour's notice - a comforting thought in this busy world. Perfect for tea time, or as a pudding with ice-cream ... Makes 9 500g rhubarb, trimmed and cut into rough 2cm chunks 50g golden granulated sugar (plus some extra for sprinkling)3 apples, about
I'm developing a bit of an obsession with lightly cooked cucumbers, and though clearly the star of the dish is supposed to be the elegantly steamed trout, somehow for me it's the cucumber on the side.Serves 22 whole trouts, heads off80g butter, softened 20g flat-leaf parsley, roughly chopped 1 bulb fennel, thinly sliced1 lemon150g long-grain rice1 cucumber, peeled1 tablespoon dill, chopped1 table
Mussels are usually paired with white wine (the ubiquitous marinère sauce), but in truth they are meaty little molluscs and stand up well to these two favourite Spanish imports (wine is officially No 1). This is a carb-free dish - though not that light - but if you need a filler I would go for either a huge hunk of crusty bread to sop up the juice, or dice a couple of King Edwards and add
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