Scraps (#?)

This weekend I did a foolhardy thing. Sheila from round the corner and I were meeting up with friends, Chris and Hazel, who had left the area (nay, the country) about a quarter of a century ago, together with Chris’s daughter, Bron. This was part of Chris’s 80th birthday tour.

We were supposed to be meeting at a restaurant for late lunch but were struggling to think of somewhere suitable and appealing, when I rashly said, well, I could cook for you, and got pounced upon.

I used to be good at this sort of thing but, when you’re on your own, it’s a bit scary. Quite apart from the fact that you have to clean the bath, even if you’re not expecting anyone to use it, there’s a lot of clearing up to be done before you even think about what you’re going to cook. I went as far as getting the vacuum out …

Any allergies? Five people, one vegetarian, one non-spicy, fortunately no gluten free because every course ended up containing wheat flour.

A few weeks ago I made Ajo Blanco, (a cold Spanish bread, garlic and almond soup) for my friends Rick and Maggie and I did this again for a first course because it has to be made in advance, it’s easy and it’s a bit special.

Sticking with simplicity, main course was a big pizza and coleslaw, again because it’s easy (and filling). Dough and sauce made in advance. Veggie topping (aubergine, courgette, red pepper).

Sheila starred with the pud: a fudgy chocolate cum birthday cake complete with candles for blowing out, strawberries and ice cream.

I have to say that it was a big success. My favourite remark was from Hazel who said that the Ajo Blanco was the best soup she had ever tasted and then corrected herself and said it was the second best (the best being a dutch mustard soup she had years ago). Silver medal’s good enough for me. I thought a pizza might be seen as a bit ordinary but it drew lots of praise, and people swooned over Sheila’s cake.

But today I got the leftovers starting with the remains of the soup which I think improves with time. Then, it’s amazing what you can do with a bit of leftover dough, tomato sauce, half an obo and a little grated cheddar: