Sardinia.

Back from Sardinia.

I'd thoroughly recommend it as a place to go for a week's holiday. We flew direct to Alghero with Mr Ryanair hired a car and motored around.

We spent a few days at the beginning of the week on the west coast around Alghero and at the end further south in Bosa. In between we stayed in a magical hotel inland near Oliena nestled in the Supremonte mountain range. 

We ate, drank and were merry, well, happy for our entire time with a little bit of merriness thrown in for good measure. 

The Hotel Su Gologne, had the most amazing traditional Sardinian food. It was a little like stepping back in time. The meat was cooked on an open fire, and what meat we had suckling pig as tender and juicy as I have ever tasted, boar, rabbit we didn't quite get around to the goat but had we stayed another day no question it was on our hit list. The care and skill required to roast the meat so perfectly was wonderful to watch. That was the other thing the dining room was adjacent to the fire so for curious folk like myself could watch the cook in action. Chef table how are you? We were only meant to stay 2 nights but decided to extend our stay as it was quite stunning. 

The hotel rooms are scattered over a large grounds which we set about exploring, there was a very ancient crazy golf set up, a veggie garden, cocktail bar that only opened for pre-dinner drinks and at that only on one night we were there, we didn't quite get the logic but were happy we caught it as the strawberry daiquiri was pretty delicious. Oh and not forgetting the tennis court. Due to translation issues we thought it was table tennis and on asking for the bats were pretty surprised at what they came back with after a bit of a rummage. We gave it a go and with much laughing did not find we had hidden talents in the tennis department.

I found the turquoise colour of the sea enthralling I did think they touched up photos of the med and yet here it was all turquoisey. I enjoyed many swims, a snorkel would be a good addition to your kit as there was loads to see underwater. There are alot of diving companys in the area which would be worth investigating if diving is your thing. 

I think we'll be back, there's all the central and south of the island we have yet to explore. It was a really relaxing time mainly because everything was pretty easy, getting around was easy, accomodation was lovely, the people are very approachable and easy going and the flight was only 2 + 1/2 hours.

The jumbled buildings of Bosa

The oven in Su Gologne!

Hydrangeas in Castlesardo

Round 2 Macaron.

I've had another go at some Macarons. These were much more successful. You make an Italian meringue in this recipe, which basically means instead of just whisking the sugar into egg whites a la normal meringue, you whisk hot sugar syrup which slightly cooks the meringue. The end result gives you that nice chewiness that is integral to a macaron/macaroon. I am going to make these once more experimenting with some flavours and try to make them a little neater. I wish you could have a taste o vision.

Well it's been a while. May was a frenzy of work. I was non-stop for a while not just catering for communions but some work with Neven Maguire and Bord Bia, a few cookery lessons, the first and second BBq of the summer amongst other bits and pieces. Speaking of pieces I am in pieces but I have the cure for that, a week in sunny Sardinia and it's coming up very soon.

I'll be back in business on my return.