Hippity hop off it goes off to OZ

and there it was gone!!!!

Finally got my jar of love filled and sent to my swap partner Sandi...over there across the pond.....crossing my fingers it arrives safe and sound!!!

image from www not my one!!!!

 BUT surprise surprise I received my giveaway prize yesterday from Sally at Lavender Attic .....how exciting I couldn't get the package open quick enough:::

and this is what was inside :

and it smelt absolutely wondeful!!!!

Jingle Bells Jingle Bells....oh! sorry a bit early 'aint it!!!!


and this was what was inside:

 including my fridge KEEP CALM AND CARRY ON magnet which is already on my fridge door.

THANK YOU SO MUCH SALLY IT IS ALL WONDERFUL....and now to hide the tealight candles before my daughter calls in.

       
                                     *************************************
                                             MERLUZA A LA VASCA 

                                                                 (Basque Hake)

Sr P always deals with the seafood side of cooking in our house and last Saturday he made Basque Hake served with clams which was really delicious which we ate accompanied by a  very but very cold (the frosty type) glass or glasses of Jose Pariente white wine....lovely to come home to after work and all set out and ready. Bless him! Mind you he is still finding it rather difficult that I hover with a camera when he is cooking and I have tried to explained to him why but blog and bloggers just hasn't sunk in yet.

INGREDIENTS
80 ml extra virgin olive oil


8 cloves of garlic, thinly sliced


clams, scrubbed


6 small fresh hake steaks


 dry white wine


8 Tbsp chopped parsley 
and the personal touch which Sr P found on rummaging among my tubs of herbs. One bouquet garni sachet which my sister sends to me form the UK. You can't get them here.


shrimps


half glass of water


tinned asparagus


2 tablespoons of flour to thicken the sauce
salt and pepper


1 low-sided casserole dish with lid


METHOD
Heat the oil
Pour the oil into the casserole dish and place it over medium heat.
Cook the garlic
Add the garlic and cook until it turns slightly brown.
Add the shrimps and white wine
Add the hake, clams ,bouquet garni sachet and the white wine and continue cooking with a lid on.
Cook for 8-10 minutes
Leave it to cook for about 8-10 minutes or until the clams have fully opened. Season with black pepper.
After this time, also check the texture of the hake. It should be "flaky" rather than bouncy.
add parsley
Season and serve
(some people slice up a hard boiled egg add before serving with the tinned asparagus.)


don't forget the glass of cold cold white wine :-) enjoy!!!! 




Hello to my new follower Susan at My mother's apron strings welcome and glad you could join me here 

Amanda :-)