Our friend, Sylv, brought these gorgeous roses when she came for an evening meal yesterday. My mind immediately flagged up '365'. This morning (30 photos of roses later - I kid you not) here they are! As is customary when we have guests, Neil cooked the main:
Thai Chicken Salad (not really a salad at all!)
Ingredients
6 chicken breast fillets, cut up largely
Marinade:-
1 level tsp caster sugar, and ½ tsp of each of salt, pepper, English mustard powder, ground ginger, turmeric, medium curry powder
2 courgettes, sliced
3 peppers, red, green & yellow, sliced in strips
pack of sugar snap
4 tbsps olive oil
3 tbsps runny honey
4 tbsps lemon juice
1 inch piece of root ginger, peeled & cut up finely
2ozs salted cashew nuts
rice or noodles to serve
Method
Mix chicken with marinade, cover & leave in fridge overnight.
Fry courgettes in half of olive oil for 2-3 mins. Remove onto a plate. Fry sugar snap & peppers. Add to courgettes on plate.
Fry chicken in batches, in rest of oil, until browned.
Return all chicken to wok & add honey, lemon juice, & ginger. Cover & simmer for 5 mins or until cooked through.
Return veg to wok to reheat.
Sprinkle with cashew nuts & serve with rice or noodles.
What a fantastic photo - the roses look almost fake they are so perfect. Great capture Hazel, and lovely recipie, we will give it a try when we get home from holiday :-) Thank you
Well Hazel a mixed bag of beautiful colours and each flower pristine. A lovely bunch and capture. Will try your salad when we get home - my mouth is watering.
@creativeamateur@doblaine Thank you both for your comments. Hope you will enjoy the recipe. I realised afterwards that Neil has added his own touch to the recipe & also browns the cashew nuts ina bit of oil first, - which makes it extra special!
Oh my gosh, such gorgeous colours Hazel! In fact, all of your April shots are beautiful, I'm sorry I've been away from my computer and only got to see them now!
cool recipe!