The Force Is Strong In This Storyteller

Hi everyone and welcome to the blog. This week’s blog is dedicated to two masters of their craft, in more ways than oneSir Alec Guinness and Hans Christian Anderson.This week’s recipes are The Ultimate Moussaka, Spicy Cajun Chicken Quinoa and Mango Chicken with Couscous.

Sir Alec Guinness CH, CBE (2 April 1914 – 5 August 2000) was an English actor. He was featured in several of the Ealing Comedies, including Kind Hearts and Coronets in which he played eight different characters. He later won the Academy Award for Best Actor for his role as Colonel Nicholson in The Bridge on the River Kwai. Guinness was also nominated for a further four Academy Awards, including Best Supporting Actor for what is possibly his best-known role as Obi-Wan Kenobi in Star Wars Episode IV: A New Hope. Other popular portrayals included Prince Feisal in Lawrence of Arabia, and George Smiley in the TV adaptation of Tinker, Tailor, Soldier, Spy. He is also known for his portrayal of Herbert Pocket in Great Expectations (1946).

Hans Christian Anderson (April 2, 1805 – August 4, 1875) was a Danish author, fairy tale writer, and poet noted for his children’s stories. These include “The Steadfast Tin Soldier,” “The Snow Queen,” “The Little Mermaid,” “Thumbelina,” “The Little Match Girl,” and “The Ugly Duckling.” During his lifetime he was acclaimed for having delighted children worldwide, and was feted by royalty. His poetry and stories have been translated into more than 150 languages. They have inspired motion pictures, plays, ballets, and animated films.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is The Ultimate Moussaka. Recipe courtesy of BBC Good Food website.

Serves 6, Prep 30 mins, Cook approx 2hrs and is Freezable

2½ tbsp x Olive Oil
1 x Onion, chopped
2 x Garlic Cloves, finely chopped
2 x Large Carrots (approx. 350g in weight), diced
450g x 5% Fat Minced Beef
100ml x White Wine
1 tsp x Ground Cinnamon, plus extra
¼ tsp x Ground Allspice
1 x 400g can of Plum Tomatoes
2 tbsp x Tomato Purée
1 heaped tbsp x Oregano Leaves, chopped
2 good handfuls x Flat-Leaf Parsley, chopped, plus extra to garnish
3 x Aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp x Lemon Juice
2 x Eggs
1 tbsp x Cornflour
300g x 2% Greek Yogurt
50g x Parmesan, grated
Halved Cherry Tomatoes and thinly sliced Red Onion and Rocket Salad

Heat 1 tbsp of oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.

While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.

Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese and season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
Leave the Moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

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My next recipe is Spicy Cajun Chicken Quinoa. Recipe courtesy of BBC Good Food Website.

Serves 4, Prep 10 mins, Cook 25 mins

4 x Skinless Chicken Breasts, cut into bite-sized pieces
Cajun Seasoning
100g x Quinoa
600ml x Hot Organic Chicken Stock
100g x Dried Apricots, sliced
½ x 250g pouch ready-to-use Puy Lentils
Olive Oil
2 x Red onions, cut into thin wedges
1 Bunch of Spring Onions, chopped
Small Bunch of Coriander, chopped

Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.

Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.

While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.

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My final recipe is Mango Chicken with Couscous. Recipe courtesy of Olive Magazine May 2011.

Serves 2, Ready in 15mins

Olive Oil
350g x Mini Chicken Fillets or cut 2 x Chicken Breasts into thin strips
2 tsp x Ground Cumin
300ml x Hot Organic Chicken Stock, fresh, cube or concentrate
150g x Couscous
3 tbsp x Mango Chutney (Geeta’s does a good one) 
4 x Spring Onions, sliced into 3cm pieces
A small handful of Coriander, roughly chopped

Heat 1 tbsp oil in a wok or large frying pan. Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned. Pour 200ml of the chicken stock over the couscous and leave to soak for 5 minutes.

Add the mango chutney to the chicken, stir well and leave to bubble for a couple of minutes then add the remaining chicken stock and spring onions and cook for 5 minutes or until the chicken is cooked through. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!….. ChefGarfy =D

Follow me on Twitter www.twitter.com/therealtonyc
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What’s Up Doc

Hi everyone and welcome to the blog. This week’s blog is dedicated to two masters of their crafts Patrick Troughtonand Joseph Barbera.This week’s recipes are Rump Steak with Quick Mushroom and Red Wine Sauce, Quick Pork with Mild Spices and Quick bean & chorizo chilli.

Patrick Troughton (25 March 1920 – 28 March 1987) was an English actor most widely known for his roles in fantasy, science fiction and horror films, particularly in his role as the second incarnation of the Doctor in the long-running British science-fiction television series Doctor Who, which he played from 1966 to 1969, reappearing in 1973, 1983 and 1985. He was also the first actor to play Robin Hood on television.

Joseph Barbera (March 24, 1911 – December 18, 2006) was an influential Lebanese American animator, director, producer, storyboard artist, and cartoon artist, whose film and television cartoon characters entertained millions of fans worldwide for much of the twentieth century.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

www.intimately-yours.org

My first recipe is Rump Steak with Quick Mushroom and Red Wine Sauce courtesy of GoodFood Magazine April 2009.

Serves 2, Prep 5 mins, Cook 10 mins

1 tbsp x Sunflower Oil
2 x Rump Steaks (about 200g/8oz each)
140g x Mushrooms, quartered
2 x Thyme Sprigs, leaves removed
150ml x Red Wine
1 tbsp x Butter

Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season. Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

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My next recipe is Quick Pork with Mild Spices courtesy of GoodFood Magazine September 2004.

Serves 3, Ready in 20 – 25 mins

3 tbsp x Vegetable Oil
350g x Pork Fillets (tenderloin), cut into thick strips
1 tsp x Paprika
1 tsp x Ground Cumin
225ml x Chicken Stock
100g x Frozen Peas
1 rounded tbsp x Greek Yogurt
A Handful of Coriander, roughly chopped

Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins until it starts to brown. Remove from the pan, set aside and wipe the pan out with a piece of kitchen paper.
Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half. Toss in the peas. Take it off the heat and stir in the yogurt. Season if you want to. Add the pork and warm through, then scatter over the coriander. Serve with some rice.

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My final recipe is Quick bean & chorizo chilli, courtesy of Good Food magazine, November 2009.

Serves 2, Cook 15 mins

100g x Chorizo, sliced
350g tub x Fresh Tomato and Chilli sauce
400g x Kidney Beans, rinsed and drained
400g x Chickpeas, rinsed and drained
Rice & Natural Yogurt, or Jacket Potatoes and Soured Cream, to serve

Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.

Try a Spicy Shepherd’s Pie for four:- Cook the chilli using 200g chorizo. Peel and chop 750g floury potatoes, boil for 10 mins, then drain and mash with ½ tsp paprika, 1 crushed garlic clove, a splash milk and a little olive oil. Spoon the chilli into a baking dish, top with the mash and grill until golden.

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!….. ChefGarfy =D

Follow me on Twitter www.twitter.com/therealtonyc
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A Need for Speed

Hi everyone and welcome to the blog. This week’s blog is dedicated to two true kings of speed Ayrton Senna and Sir Roger Bannister.This week’s recipes are Tomato, Lentil and Lime Soup, Prawn & Coconut Laksa and Speedy Lamb & Spinach Curry.

Ayrton Senna (21 March 1960 – 1 May 1994) was a Brazilian racing driver. A three-time Formula One world champion, he is generally regarded as one of the greatest F1 drivers to have raced. He was killed in a crash at Tamburello corner while leading the 1994 San Marino Grand Prix and is the most recent driver to die at the wheel of a Formula One car.

In 2009, a poll of 217 current and former Formula One drivers conducted by the British magazine Autosport named Senna as “the greatest Formula One driver who ever lived”.

Sir Roger Gilbert Bannister, CBE (born 23 March 1929) is an English former athlete best known for running the first mile in less than 4 minutes. Bannister became a distinguished neurologist and Master of Pembroke College, Oxford, before retiring in 2001.
Sir Roger was the inaugural recipient of the Sports Illustrated Sportsman of the Year award in January 1955 (1954 Sportsman of the Year).

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Tomato, Lentil and Lime Soup. Recipe by Janine Ratclifee, courtesy of Olive Magazine April 2012.

Serves 2, Prep 10mins, Cook approx 20mins

1 x Onion, roughly chopped
1 Large x Carrot, peeled and grated
Olive Oil
A Pinch of Chilli Flakes (optional) 
1 tsp x Cumin Seeds
3 tbsp x Puy or Red Lentils
500ml x Passata
900ml x Organic Veg Stock
1 x Lime, juiced and zested
Crusty Bread to serve

Cook the onion and carrot in a little oil until softened then add the chili flakes (if using) and cumin. Cook for a minute then tip in the lentils, tomato and stock. Simmer for 15-20mins until the lentils are soft. Blitz briefly in a blender so you have a semi-smooth texture then stir in the lime juice and zest.

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My next recipe is Prawn & Coconut Laksa Courtesy of GoodFood magazine October 2009.

Serves 1, Prep 10 mins, Cook 8 mins

2 tsp x Oil
1 x Garlic Clove , crushed
1 x Spring Onion , finely chopped
2 tsp x Finely Chopped Fresh Root Ginger
1 x Green Chilli, deseeded and finely chopped
½ x lime, juice
100g x Raw Prawns , any size
165ml x Coconut Milk
100ml x Chicken or Vegetable stock
100g x Dried Egg Noodles
Chopped Coriander , to serve

Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

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My final recipe is Speedy Lamb & Spinach Curry. Courtesy of BBC GoodFood website.

Serves 4, Prep 10 mins, Cook 6 mins

½ tsp x Cumin Seeds
2 tsp x Sunflower Oil
200g x Lean Lamb Steak, cubed
1 x Red Pepper, deseeded and sliced
1 x Green Chilli, deseeded and sliced
2 tbsp x Mild Curry Paste
225g x Can of Chopped Tomatoes
160ml x Coconut Cream
100g x Baby Spinach
10g x Coriander, chopped (approx. 1 tbsp)

Dry-fry the cumin seeds for about 20secs in a wok then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

“Nothing can separate me from the love of God” – Ayrton Senna

Hope you enjoy!!….. ChefGarfy =D

Follow me on Twitter www.twitter.com/therealtonyc
www.intimately-yours.org
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High Tea and Treason

Hi everyone and welcome to the blog. This week’s blog is dedicated to Earl Grey and to Ides of March & The Assassination of Julius Caesar.This week’s recipes are Chocolate & Earl Grey Torte, Tea Barm Brack andChicken, Lemon & Garlic Casserole.

Earl Grey Charles Grey, 2nd Earl Grey, KG, PC (13 March 1764 – 17 July 1845), known as Viscount Howick between 1806 and 1807, was Prime Minister of the United Kingdom of Great Britain and Ireland from 22 November 1830 to 16 July 1834. A member of the Whig Party, he backed significant reform of the British government and was among the primary architects of the Reform Act 1832. In addition to his political achievements, he famously gave his name to Earl Grey tea.

Ides of March & The Assassination of Julius Caesar The assassination of Julius Caesar was the result of a conspiracy by approximately 60 Roman senators who called themselves Liberators. Led by Gaius Cassius Longinus and Marcus Junius Brutus, they stabbed Julius Caesar to death in the Theatre of Pompey on the Ides of March (March 15). Caesar was the dictator of the Roman Republic at the time, having recently been declared dictator perpetuo by the Senate. This declaration made several senators fear that Caesar wanted to overthrow the Senate in favour of tyranny. The ramifications of the assassination led to the Liberators’ civil war and, ultimately, to the Principate period of the Roman Empire.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Chocolate & Earl Grey Torte. Recipe by Sarah Cook, courtesy of BBC GoodFood website.

Prep 20 mins, Cook 40 mins plus cooling

leaves from 2 x Earl Grey tea bags
100ml x Hot Milk
250g x Good Dark Chocolate (over 70% cocoa content)
200g x Butter, diced
140g x Ground Almonds
6 x Eggs, separated
200g x Caster Sugar
Cocoa, Icing Sugar and Crème Fraîche or Cream, to serve

Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin.
Bake for 30-35 mins – it should still have a slight wobble. Then cool completely in the tin. Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.

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My next recipe is Tea Barm Brack. Recipe by Matthew Fort, courtesy of BBC GoodFood Channel website.

Makes 1 loaf. Prep time: 15 min, plus soaking overnight. Cook time: 1 hr

135g x Muscovado Sugar
300ml x Black Tea
450g x Raisins, washed
1 x Egg
240g x Flour
1 heaped tsp x Baking Powder
50g x Glacé Cherries
2 tsp x Mixed Candied Peel
Small Handful Almonds, chopped

Dissolve the sugar in the tea. Add the raisins and leave to soak overnight. The next day, preheat the oven to 160C/gas 4. Grease a 20cm loaf tin or small round cake tin. Beat the egg and mix in the raisins and their soaking liquid. Sift in the flour and baking powder. Add all the other ingredients stir well. Spoon into the tin and bake for 1 hour.

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My final recipe is Chicken, Lemon & Garlic Casserole, courtesy of Slimming World

Serves: 4, Prep time: approx 15mins, Cook time: 35mins

1kg x Skinless and boneless chicken thighs
2 x Onions, roughly chopped
2 x Large Carrots, cut into thick batons
200g x Green Beans, halved
1 x Lemon, sliced
4-5 x Tarragon Sprigs
Fry light
1 x Garlic Bulb, unpeeled
750ml x Organic Chicken Stock
Salt and freshly ground black pepper

Cut the chicken into chunks. Peel and chop the onions. Peel the carrots and cut into thick batons. Halve the green beans. Slice the lemon. Chop the tarragon.
Spray a large non-stick casserole dish with Fry light. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
Add the onions, carrots, garlic bulb and chicken stock. Season well and bring to the boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
Add the greens beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat and discard the garlic bulb. Serve sprinkled with tarragon.

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://6towns.co.uk/

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!….. ChefGarfy =D

Follow me on Twitter www.twitter.com/therealtonyc
www.intimately-yours.org
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A Tribute to A Daydream Believing Monkee

Hi everyone and welcome to the blog. This week’s blog is dedicated to one man, who’s sudden death on 29th February rocked the world, Davy Jones. This week’s recipes are quick and simple, and come courtesy of BBC GoodFood Magazine March 2012 edition. They are Jerk Beefburger with Pineapple Relish & Chips, Italian-Style Chicken Burgers and Bombay Popcorn Mix.

David Thomas “Davy” Jones (30 December 1945 – 29 February 2012) was an English rock singer-songwriter and actor best known as a member of the Monkees, one of the world’s first manufactured pop bands created specifically for the tv series The Monkees.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

www.intimately-yours.org

My first recipe is Jamaican Jerk Beef Burgers with Pineapple Relish & Chips.

Serves 4, Prep 15mins, Cook 40mins

4 x Very Large Potatoes
1 tbsp x Vegetable Oil
1 x Red Onion, ½ grated & ½ finely chopped
1 x Carrot, grated
400g x Beef Mince
2 tsp x Jerk Seasoning
200g x Fresh Pineapple (pre-cut packets are fine), finely chopped
1 x Red Chilli, deseeded and finely chopped
Small Handful of Coriander, roughly chopped
1 x Lime, juice only
Lettuce
Burger Buns, to serve

Heat your oven to 190C (170C Fan) Gas Mark 5. Scrub your potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and coat evenly. Bake for 40mins until crisp.

Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties. Heat a non-stick frying pan till hot, then cook the burgers for 5-6mins each side.

To make a relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Simply serve with the crispy chips.

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My next recipe is Italian-Style Chicken Burgers.

Serves 2, Prep 10mins, Cook 20mins

1 tbsp x Olive Oil
2 x Boneless, Skinless Chicken Breasts
25g x Dried Breadcrumbs
25g x Parmesan
½ x 125g Ball of Mozzarella, halved
2 tbsp x Fresh Basil Pesto (optional) 
2 x Ciabatta or Burger Buns, lightly toasted
Salad Leaves and Semi-dried Tomatoes, to serve

Heat your oven to 200C (180C Fan) Gas Mark 6. Rub the oil all over the chicken breasts. Spread the breadcrumbs and parmesan out on two plates, then dip in the chicken to coat.

Place the chicken on a baking sheet and cook for 20mins until just crisp and cooked through. Place the mozzarella slice on top and return the chicken to the oven until the mozzarella starts to melt. Top with a spoonful of pesto (if being used), then pile the burgers into the buns with some salad leaves and tomatoes.

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My final recipe is Bombay Popcorn Mix.

Serves 4, Prep 5mins, Cook 25mins

1 x 400g Can of Chickpeas, drained and dried
1 tsp x Vegetable Oil
50g x Butter
2 tsp x Garam Masala
1 tsp x Curry Powder
70g x Salted Popcorn
85g x Peanuts
100g x Sultanas

Heat your oven to 200C (180C Fan) Gas Mark 6. Tip the chickpeas onto a baking tray with the vegetable oil, season and shake to coat, then bake for 25mins.

Meanwhile melt the butter in a microwave and mix in the garam masala, curry powder, salt and pepper. tip the peanuts and sultanas into a bowl, add the baked chickpeas, pour over the spiced butter and stir everything well to coat.

 

Tune into my new show on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

 

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!….. ChefGarfy =D

Follow me on Twitter www.twitter.com/therealtonyc
www.intimately-yours.org
www.chefgarfy.blog.co.uk/
www.chefgarfyinfo.blog.co.uk
www.chefgarfy.blogspot.com/