Twinstar cake

recommendation

Birthday Cake for Max (20)

Sue Pedley sp.iced
Cambridge, Hamilton,
New Zealand
info@cambridgecakes.co.nz
www.cambridgecakes.co.nz
+647 823 5499

Delicious moist chocolate mocha cake.

Decorated with sp.iced’s unique ribbons and wires.

Max and his CTC mates were well-impressed by the Twinstar rendition, and by the innards of the cake. They were slightly worried their instructors might think it too alcoholic for pre-flight consumption ...

Thank you, Sue!

Sue says,

Also, you might be interested to know that the sending of the diamond twin star aeroplane pictures, has had the US military visiting my web site. Do you think they want a cake or is this what Mr. Bush calls homeland security?

Rigo Ugo: Pasticceria in Mori, Trentino, Italy

recommendation

The best pasticceria.

Pastcceria Rigo Ugo, Via Gustavo Modena, 92, 38065 Mori, TN, Italia
Tel. 0464 910730

Beware, this is Italy! Closed from 1300-1500. Through the arch to the North is a gentle walk up to the church on the hill. Continuing further brings you to this spot, at the foot of the Monte Albano via ferrata — you can wait here in the shade.

Red Sea Food Store

recommendation

35 Marshall St,
Nicolson Square,
Edinburgh, EH8 9BJ
0131 662 6555

Khalid, the (halal) butcher is a proper butcher, and the fridge contains olives, pickles (mixed vegeatables), mish (yoghurt laced with nigella, fenugreek and other spices), khobs (flat round bread), and other goodies. Well worth a visit!

The butcher makes his own merguez. They are good. He will prepare a crown roast of lamb, and he will bone and stuff a chicken or a chicken supreme. This makes the recipe simple, and reduces the task of carving to mere slicing.

Much of the other stock is tinned—varied, exotic and good, but tinned. Don't let this put you off!

A simple lunch for two

Take one boned, stuffed chicken supreme (the two breasts, still connected, breast-bone removed). Top and tail a couple of small red onions, halve them top-to-bottom. Rub the chicken and the cut surfaces of the onions with olive oil, dust with freshly-ground black pepper, and salt to taste. Place chicken and onions in an oven-proof dish, all skin-side-up. Roast 40 minutes in a fairly hot (190 °C 375 °F) oven. Allow the chicken to rest 10 minutes. Remove the onion skins, carve slices right across the chicken. Serve with rice, bread, or roast potatoes, the juices from the chicken and a salad.