Always thinking of the next meal...
For a change I can’t complain about the British weather. It’s been ultra warm this past week and we’ve been enjoying the sunshine every day in the park and garden. I felt it was time for a change and decided to get all my hair, which almost reached my waist, chopped off today.
Doesn’t it confuse you when something that tastes delicious is actually healthy too? Take this wrap for example. If my stomach had the capacity I would have eight of these in one sitting, Homer Simpson-style. Instead I have to settle for two a day, for breakfast and lunch.
Every foodie has got his/her own favourite celebrity chef but not once have I heard the name Nadine Abensur come out of anyone’s lips and I think it is high time to give her some credit. Paging through newly released cookbooks these days I feel as if most of these so-called chefs trod through the same path time and time again. Each one gives his own twist to bolognese, lasagna, vichyssoise and braised red cabbage, to name a few, but when it comes down to it their cookbooks are all more or less the same.
You won’t find this magnificent sandwich in any shop or eatery. As I was preparing my sarnie I was questioning whether it didn’t have too many ingredients. Why not just chicken and pear or Brie with balsamic onions? One bite later and all doubts flew out of the window. Best. Chicken. Sandwich. Ever.
There is nothing more fabulous than pairing meat or poultry with something sweet and tangy. These onions definitely hit the spot. What I love about them is their versatility. Combine them with cheese, especially goat’s cheese, or serve them with pâté. In order to make life easier, make a big batch and use when needed. It will keep in your fridge for a few months.
By now many countries are probably enjoying summer. Lucky you! Just when the UK summer started showing signs, strong winds blew hard and brought cloud after cloud to us, not to mention rain. At least strawberries started appearing in the shops and this drink will definitely refresh you on a muggy afternoon.
We all know how to make a simple BLT Sandwich. Slices of bread, a few rashers of bacon, some salad leaves and we’re good to go. However, if you want to make it a bit more special then I urge you to try Ed Baines’ version from his latest book, The Best of British.
General Tso’s what?!? Many of you in USA and Canada know General Tso’s Chicken as a standard item on every Chinese restaurant menu. The moment I saw the recipe on Bobby’s site called Blog Chef, I just knew I had to make it. Unfortunately, I ran into some problems…
Older readers know by now I love butternut. I have posted recipes where it is used in two soups, a vegan meal, roasted and even in pâté. It was only a matter of time that I was going to use in classic risotto. The original recipe I found in olive magazine but adapted it slightly to make it healthier. Enjoy.
A quick recipe search for John Dory on a few food sites left me mostly empty-handed and disappointed. Thanks to Good Taste Foods, this was my first opportunity to taste this notorious fish and I really, really didn’t want to make a cock-up. It suddenly dawned on me you really can’t go wrong with serving a French type of creamy white wine sauce with any type of white fish. It was splendid.
3km walk done. Papaya & seeds for lunch.