Magic Theatre

Here you are one picture borrowed from my mum. Do you like my dress? 1964 chic I would say

Sorry Abi like Nick I have no idea how to do a link to your site either. Bah all these young 'uns and their new fangled technology. Groat groat.

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Do you remember this curry Nick? I used to make it when you used to come round to the flat to see us when you first knew us. It is one a girl I worked with at the time gave me. Haven't made it for ages, haven't seen her for years either.

Ingredients for Marinade

Blend together

Youghurt
chopped garlic
chopped green chili
1 teaspoon chili powder
2 teaspoons garam masala
1 inch chopped fresh ginger or 1 tespoon ground ginger
1/2 teaspoon paprika
pinch of salt
several twists of freshly ground black pepper
1 teaspooon of tumeric
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin
1 teaspoon of dried parsley

Other ingredients
Chopped chicken
green peppers
1 large onion
cashew nuts
coconum cream
Some stock

Marinade the chicken in the stock for a few hours. Fry up the veg and the chicken till cooked. Add the cashew nuts, Tip in the remaining marinade and the stock and the coconut cream reduce till nice and thick and serve with basmati rice.

Seem to recall it goes nicely with sag aloo.

Enjoy

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Ingredients
Some parboiled potatoes cut into cubes
A little oil
Some chopped onion
Loads of chopped garlic
1 inch chopped fresh ginger or teaspoon dried ginger
1 teaspoon cumin seeds
teaspoonfulMustard seeds,
teaspoon black onion seeds,
teaspoon of garam masala
1 chopped red chili
pinch of asafoetida (optional)
some vegetable stock
some chopped fresh tomato (or tomato puree if preferred)
Some chopped fresh coriander

Method
Fry the spice seeds in oil for a minute or two or until the cumin seeds start to pop. Add the ginger, chili, garmasala, asafoetida (advise caution if using this spice as incredibly tasty but very smelly ) and the onions, garlic and potatoes. Fry till transluscent. Add the stock and cook till potatoes are tender. Then add the tomato and the frozen spinach and cook for a few more minutes till the sauce is nice and thick.

Remove from the heat and sprinkle the chopped coriander over the top.

Serve either as a side dish or as a main vegetarian dish with basmati rice.

Don't know if this is a traditional recipe but it is how I make it since my student days and it is quite nice.

Enjoy.

Night night pleasant dreams all - early night for me tonight.

Oh this is really fun.

All your holiday memories come back when you do this. Thanks Miza

create your own visited countries map
or vertaling Duits Nederlands

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As I may have mentioned we were later back last night than planned due to roadworks on the M1 and M25 although the journey time was not as long as on Saturday.

There was a big queue for the internet with Old Nick, Simon and the Moff both wanting to use it too so my last night's post was rather rushed and I forgot to mention two excellent restaurants we used when we were in Birmingham. Both of these are near the canal near the ICC and if you are up there you may want to use them as the food is excellent, they are very clean and very good value and the service is very good.

Firstly the celebrity balti house where I have dined with Mr S on a previous occasion. We popped in for a quick balti on the way back from Paddy and brad's dance show and it was well after 11pm when we went in and when we left it was starting to fill up with people coming out of pubs. I can particularly recommend the spinach, cauliflower, mushroom and potato balti (Mr S and Old Nick had chicken with spinach and chicken with mushroom I think). The baltis were good BUT the keema naan is out of this world absolutely delicious. We ordered a medium size but to be honest it was massive too much for 4 people and was completely out of control. Maybe they need bigger plates. BOL. With beer and mango lassi the bill came to around £40 for 3.

Also the Tintin Sunday chinese buffet. Mr S and I have been to this restaurant before when the buffet actually was a buffet. This system is a virtual buffet, you order what you want off the buffet meny and they cook it fresh and bring it to the table so it has not been molested by other diners and left on a buffet table to dry out. You order each course as you go so you can decide and control exactly how much you get. But no matter how much you have the price is the same per person £9.99 + 10% service charge plus drinks. Our bill was very reasonable - again about £40 for 3.