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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

What a picture can do.



I am so sad, all my plans  for a big clear-up in the garden over the week-end were a washout, literally, it poured with rain No hoeing, grass cutting, nothing, I was so DISAPPOINTED(not) 

As you know  I’ve been on my own these past few weeks so I`ve been lazy and haven`t done any serious cooking, just everyday minced meat, steamed fish ,a few vegetables, salads and I haven`t even lost any weight. 

However, looking at this fantastic photo of quails cooked in the oven brought back memories of the wonderful taste and rich aroma of this dish. Now I`m inspired, back on track, ready to get out in the kitchen and rattle those pots and pans. I do remember very well when  I made it, it was just….. yummy .So do have a go at this easy recipe for 2 and see what it does for you.

Fortunately this “awakening” happened about the same time I was invited to my friends house for dinner. Everyone had to bring a dish and I was asked to bring an appetizer for the aperitif … …. “perfect “I thought, freshly motivated” I will make something new!” So I did, I created a new version of the finger food Caprese .According to my friends the result was a great success and very tasty. So when Nick returns I will make it again plus my Masterchef dish, but all that will be another story on another day.

For now let’s get back  to the  quail , … .. BUON APPETITO.

Serves 2:

4 quail

8 bay leaves

4 small branches of rosemary

4 small branches of thyme

4 cloves of garlic

salt and pepper

2 shallots finely chopped

juice of 2 Clementine

juice of 1/2 a lemon

1 tsp honey

100 ml rosé wine

Evo oil

a knob of butter

Here’s how:

Stuff quail with rosemary and thyme. Tie with kitchen string. Cut each garlic clove in four and make four small pockets in each quail, insert the pieces of garlic. Place 2 bay leaves under the wings of each quail, and season them with salt and pepper . In a bowl mix together the tangerine juice, lemon juice, wine and honey. In a baking tin  combine Evo oil, butter and cook the chopped shallots. Add the quails and cook on each side for a few minutes until slightly brown. Add the juices and place in preheated oven at 180 degrees for 30 minutes. During cooking every now and then baste the liquid over the meat.

2 comments to What a picture can do.

  • Amarituda

    Hi!! I’m waiting for your Masterchef dish..I sow only the rice when we were in the waiting room :)

  • Hi looking forward to make it !!!! By the way just after you left the tall “Ballerina” began her show…….i could not belive it…..she danced around the table !!!!!

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