Sweet Garibaldi

Sweet GaribaldiDo you love Italian food? Well here’s a treat of mine I expect you will absolutely adore.

I invented this recipe in 2009 and it just came into being all by itself. I honestly cannot describe to you the thought processes which brought it into existence… it just happened.

  • Parmigiano Reggiano ~ Italian hard Cheese.
  • Prosciutto Crudo ~ Italian uncooked Ham.
  • Pineapple Chunks ~ Del Monte recommended.
  • Vino Di Rosso ~ Italian Red Wine

Parmigiano Reggiano is traditionally used for grating over pasta since it is very hard in comparison to other cheeses. It is also extremely mature and has a kick like a mule.

Sweet GaribaldiThe alternative, which I often substitute myself, is any good vintage Cheddar, which has been wrapped in tin foil and left to mature in the fridge for a couple of days or so.

Take a slice of Prosciutto and place inside it a piece of Cheese and a piece of Pineapple.

Wrap the Cheese and Pineapple up within the Prosciutto.

Now… take a mange on that.

Follow it through with a sip of Red Wine and…

… take another mange on that.

Sweet GaribaldiRepeat these steps as continuously as you like, or until you fall into a deep and heavenly sleep.

Et Walla. This recipe, “Sweet Garibaldi”, got its name in much the same way its ingredients, in that it was simply the first thing I said out loud when I first tasted it.

“Sweet Garibaldi!”

Giuseppe Garibaldi ~ Wikipedia

Zploj

Zploj Ingredients By Simon JeppsHere is an old timer recipe of mine which has served its dues for many years.

Ingredients:

  • 1 can of Baked Beans
  • 1 can of Chicken Korma
  • 3 large free range eggs

Cook the Baked Beans and Chicken Korma in separate pots until they are all sloppy and ready. This takes 5-10 minutes.

Be sure to wet the empty Korma can with some water and to swoosh it around inside. Do this with your hand cupped over the top of the can for a thorough swoosh.

This is important in order to retrieve left over residue and to provide the Korma with some moist sauciness.

Finally towards the end, get three Eggs frying in a saucepan, best fried in butter. Traditionally the Eggs should be sunnyside up and somewhat runny.

To serve, basically “zploj” the cooked inventory onto your plate, but in separate places so you can pick and taste the different flavours as you “mange”.

Best served with a side helping of fresh buttered bread and Coca-Cola.

I hope you enjoy!

Martian Snowball

Martian Snowball by Simon JeppsHere is another good recipe of mine. This is the really good stuff, a splendid medication for your stressful pains.

I will say in advance, Martian Snowball is very addictive and will go down very comfortably with a large bag of dry roasted peanuts.

  • One good shot of Advocaat.
  • Fill glass with Ginger Beer.

The correct size glass is a standard tall tumbler, but any will do, to your preference.

Stir them up with a teaspoon for a few seconds to get them well acquainted.

It will froth like heaven, so be sure to keep a towel handy in case it over fills.

Live long and prosper!

Cornish Blue ~ Ye English Cheese

Finally, it has been found!

If you ask anyone from England to name a famous cheese they will probably say “Stilton”.

You find it in all the Christmas Box Selections pumped out every year by all the supermarkets and it is forever hailed as “The English Pride & Glory” of blue cheese.

But this is about as accurate as a squirrel on the moon chasing a pink lama up a tree.

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Thine Good Mug

Thine Good MugLike many of us, my most personally cherished “mug” has been a discovery of a lifetime.

I say this because, regardless of the many drinking vessels I have acquired over the years, each and every one of these has purely been a “step up” from the last, towards a perceived eventuality of finding… my perfect mug.

I don’t know how many of you reading this might relate to this humble phenomena, but in a general sweep of the social rumblings, I would be inclined to regard this as true for many others.

Ten years ago I acquired my grandparents’ French Soup Bowls, which are small as bowls go, but large as coffee mugs… um, go. They have handles and also… they have lids.

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Banangerang

banangerangThis is a recipe of mine. I make 4 litre kegs of this stuff and drink it all the time. It’s a staple and goes down well with a slice of something you like.

  • 1.5 litres of Old Jamaican Ginger Beer
  • 500 ml of Banana Beer
  • 1 capful max of Cpt. Morgan’s Rum

So basically 75% of one and 25% of the other. One capful max of Rum doesn’t sound like much, but its presence in the mixture significantly influences the taste. In fact I usually prefer to use half a capful, thus one cap into 4 litres. Adjust this to your taste.

Banana Beer is made in Wells, England.

Stir them up and chill it well.