Welcome to my cyberkitchen, this is week three of my series of recipes, and seeing as how you all asked this week you have a picture of me!
Now as you know I am not one for having my photo taken, in fact touching a camera or a hosepipe in front of me always has the same effect, now you see me, now you don’t! Unless of course you are from ‘Hello’ or ‘OK’ magazine, or perhaps ‘Dogue’....Well in this case it was that nice dog-lady, Judith from Brighton who took the picture and I must say, although this has nothing to do with my attentive stare, that she understands a dog and realises that junk food in the form of potato chips is an essential part of my diet, and that all that fat and oil helps my coat to look really glossy.
Of course when this photo was taken it was ‘that time of the year’ when a girl must look her best to attract the attention of the best looking stud around, although HWMBO never lets me go outside the gate at this time, hardly fair, when he goes out tarted up to the nines for the same reason! In my younger days I often thought that I would make quite a good centrefold for ‘Playbitch’. Heigh Ho, such is life.
This week I have not been on top form, ‘ladydog problems’ which I get at this time of year, I certainly had ‘him’ worried though as I went right off my food. This wasn’t a bad thing as I got given raw eggs beaten with milk to keep my strength up, and to make it look really serious I spent three nights sleeping out in the garden in the pouring rain. However I am nearly back to normal and have been bouncing about like a two year old again!
HWMBO has just told me to get on with it because I only get one page, well this weeks recipe is simplicity itself so doesn’t need much space, it is often called ‘Grilled salad’ and there is not even a lettuce leaf in sight!
Method
Choose enough potatoes for the number of people you are feeding,
small to medium sized, for each two potatoes you will need one onion of about the same size. Wash the potatoes, leaving the skin on, cut any roots from the onions and take off the stalky bit on the top. Wrap the potatoes and onions along with the olives, in foil.
Use the wrinkly olives, (the ones that look like ‘him’ in the morning after a late night on the raki) if you can get them, not too many, say 3 for each portion. Put the parcel in the ashes at the bottom of the wood burning stove, if you don’t have one of those a slow oven will do, or put them under a very slow grill. (If you are using the oven method, a nice cast iron casserole dish with a close fitting lid is excellent, like those ‘La Creuset’ ones that you can only afford if your granny leaves you one in her Will). When cooked through, (test them with a fork), peel and slice the potatoes and onions, put them in a bowl with the olives and pour over olive oil and lemon juice to taste. You can serve this as a main dish or with meat of almost any description (How about roast dog ? - Editor). A great winter warmer!
This is me, Ralfa. Aren't I just gorgeous?