It’s the perfect climate to snuggle up in bed. But alas, my kids think otherwise and insist of creating mayhem at home. It’s impossible to sleep amidst all that noise. Trust me, if it were anyway possible I would be snoring away. The other day I needed to get the number of a local store and had called the Goa helpline. Hearing all the crazy chaos in the background the lady actually asked me if I were calling from a school!!! I swear this really happened; the two of them make that much noise. And today was even worse as they were all excited about some party we had to attend. It was held in an aircraft hangar with helicopters and aircrafts parked all around. Look at our golf course all soaked in the rain ….
And a commercial aircraft trying to make a quick exit before the next round of rains.
Had some leftover shredded chicken …so made some creamy olive chicken sandwich.
1 onion shredded
1 tomato chopped
½ cup cabbage shredded
¼ cup mayonnaise or cheese spread/cream cheese
10 black pitted olives
1 tomato cut into thin rounds
Chicken, boiled and shredded
1 tsp olive oil
As many slices of bread as required. I used brown bread
In a saucepan heat the oil and fry the onions. Once it looks done (read opaque), add the tomatoes and the shredded chicken. Fry until chicken is slightly browned. Put this mixture into a bowl and add the shredded cabbage and the mayo/cheese spread. Throw in the olives. Apply on buttered bread and put the tomato slices and lettuce leaves (I didn’t have any). Grill. Eat.
Not the best thing to have on a rainy day. But then we are suckers for anything fattening! Found the recipe from BBCGood food. It’s quite good…I used caramel topping..divine…
* 284ml carton double cream
* 300ml full fat milk
* 115g caster sugar
* 1 vanilla pod
* 3 large egg yolks
* have lots of ice cubes at the ready
1. Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then add half the sugar. Cut the vanilla pods into three and add it in.
2. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils .Take off the heat and set aside for 30 minutes so the vanilla can infuse.
3. Beat the egg yolks and the remaining sugar for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
4. Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
5. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 30 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge overnight so it gets really cold.
6. Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
7. To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Top with caramel or chocolate.