Jamie Oliver's Amalfi Baked Lemons is also one of hubby's favorite dishes. When a friend (for whom I'd baked them a day ago) innocently showed him a photo she'd taken of my baked lemons, hubby was indignant - why didn't he get to have any? Hahaha ....
So, I decided to bake them today as when I visited Jasons, 101, to pick up some prosciutto for the roast chicken, I saw some lovely yellow lemons (at a reasonable price).
Here they are before I capped them off with the final layer of mozzarella ... these are truer to Jamie Oliver's recipe than in my previous posts as I managed to pick up some basil, and remembered to sprinkle some chili flakes over them.
Basil leaf, anchovies and tomatoes sitting on a layer of mozzarella, all nestled in a lemon wheel, with a sprinkling of chili flakes ... before capping everything off with another layer of mozzarella.
This is another favorite recipe from Jamie Oliver - also one of hubby's favorite dishes -
Jamie's Fantastic Roast Chicken. Basically, it's roast chicken seasoned with butter n thyme n proscuitto n garlic n lemon. Lovely!
(It's so good that hubby dug in to it before I could snap a photo when it was fresh out of the oven!)
I noticed that the restaurants we frequented in America (like Cheesecake Factory) sometimes served their mains with wilted spinach under a serving of grilled beef or roast chicken or grilled fish. And hubby, being a sufferer of gout, could never indulge in the spinach. So when I saw some Tang-O in the market today, I was suddenly seized by inspiration - when stir-fried, Tang-O looked similar to spinach, so why not serve that with the roast chicken?
After dinner, I cut some of my favorite Taiwanese fruits:
Custard Apples ... yum!
This is what it looks like (before being cut)
On the right is Jujube ... part of the date family. Looks like a green apple but tastes totally different, and has a kernal centre instead of an apple-like core.
Both fruits have rather mild tastes, but extremely juicy (for the jambu) and crunchy (for the jujube).