"Protecting the environment: We constantly undertake environmental monitoring to verify that our activities have minimal impact. See our Safety and The Environment section for further details. "
AWE make nuclear weapons: http://www.awe.co.uk/index.html.
If you are an arms manufacturer, why even bother pretending you do CSR?! So you can say your nuclear weapons, whilst having the capability to kill millions, have a low carbon footprint? Brilliant.
Wednesday, 28 July 2010
Friday, 4 June 2010
The rip-roaring return of Rowey's recipes!
After a long hiatus, it's taken the onset of summer to finally get me back in the kitchen, and once again raise my enthusiasm for all things gastronomic. But what a belter to come back with!
I love asparagus and we're just coming to the end of the season in England. As I didn't want to miss out on this rare seasonal treat, I made this on Tuesday night, and my-goodness it was delicious...
Asparagus Lasagna. (Serves 2 greedy pigs).
3 x 250g bunches of asparagus
250ml creamed tomatoes (passata)
3 tablespoons of your best olive oil
3 cloves garlic, crushed
Easy cook lasagna (Sainsburys has a new one by Jamie Oliver which is pressed through bronze dyes - delicious)
Bechamel sauce flavoured with loads of strong cheddar and parmesan
Warm the olive oil and add the crushed garlic. Soften, but don't allow to brown. Add the creamed tomatoes and bring to a simmer then turn off the heat and allow the garlicky oil to flavour the tomato.
Meanwhile, steam the asparagus for 3-4 mins until just tender.
Make the bechamel sauce. I cheat and do it all in 1 go like this: 25g plain flour, 50g butter and 500ml milk all go into a pan together cold. bring this pan to a boil, whisking constantly. Once boiling, lower the heat to a very gentle simmer for 5 mins, whisking often. Taste to see if it isn't too 'floury' and then add a handful of grated cheddar and a handful of grated parmesan. Continue to whisk on the heat for 1 min. Taste it. If it's good then your work is done, season if you feel it needs it.
The next stage is simple. Layer as below:
=====grated parmesan=====
=======white sauce========
========lasagna==========
=======white sauce========
=======tom sauce=========
=======asparagus=========
========lasagna==========
=======white sauce========
========tom sauce========
=======asparagus=========
(I find it easiest to start at the bottom)
Bake in the oven at about 180C for 35 mins.
Serve with a fresh green salad, dressed with a light vinaigrette. Try and avoid rocket and watercress as they are too peppery and will overwhelm the asparagus flavour.
A deliciously chilled and lightly oaked chardonnay is perfect with this dish.
I love asparagus and we're just coming to the end of the season in England. As I didn't want to miss out on this rare seasonal treat, I made this on Tuesday night, and my-goodness it was delicious...
Asparagus Lasagna. (Serves 2 greedy pigs).
3 x 250g bunches of asparagus
250ml creamed tomatoes (passata)
3 tablespoons of your best olive oil
3 cloves garlic, crushed
Easy cook lasagna (Sainsburys has a new one by Jamie Oliver which is pressed through bronze dyes - delicious)
Bechamel sauce flavoured with loads of strong cheddar and parmesan
Warm the olive oil and add the crushed garlic. Soften, but don't allow to brown. Add the creamed tomatoes and bring to a simmer then turn off the heat and allow the garlicky oil to flavour the tomato.
Meanwhile, steam the asparagus for 3-4 mins until just tender.
Make the bechamel sauce. I cheat and do it all in 1 go like this: 25g plain flour, 50g butter and 500ml milk all go into a pan together cold. bring this pan to a boil, whisking constantly. Once boiling, lower the heat to a very gentle simmer for 5 mins, whisking often. Taste to see if it isn't too 'floury' and then add a handful of grated cheddar and a handful of grated parmesan. Continue to whisk on the heat for 1 min. Taste it. If it's good then your work is done, season if you feel it needs it.
The next stage is simple. Layer as below:
=====grated parmesan=====
=======white sauce========
========lasagna==========
=======white sauce========
=======tom sauce=========
=======asparagus=========
========lasagna==========
=======white sauce========
========tom sauce========
=======asparagus=========
(I find it easiest to start at the bottom)
Bake in the oven at about 180C for 35 mins.
Serve with a fresh green salad, dressed with a light vinaigrette. Try and avoid rocket and watercress as they are too peppery and will overwhelm the asparagus flavour.
A deliciously chilled and lightly oaked chardonnay is perfect with this dish.
Thursday, 3 June 2010
Wednesday, 2 December 2009
Monday, 9 November 2009
Thursday, 22 October 2009
Goodness gracious, great balls of mud...
My burgeoning obsession for the surface decoration of ceramics has led me to the above site (click on the picture to go to the site). Gotta love the Japanese for finding beauty in the simplest of things...
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