Foodie Friday

Garlic, love it (as I do) or loathe it, it’s one of the best things to eat through Autumn/Winter due to it’s medicinal qualities. It is commonly used to fight coughs and colds and I absolutely swear by it to keep cold and flu at bay! If you don’t like the taste you can actually buy garlic capsules but I am quite happy chucking in to virtually anything I cook, ha ha! And of course, as I’m sure a few of my readers know, I’m a huge fan of Boursin (garlic & herb cheese) which I liberally spread on toast, crackers & baguettes, yummy!!!

It is alleged that garlic can help prevent fungal infections, lower cholesterol, regulate blood sugar and treat scurvy due to it’s high vitamin C levels. So if you want to stay healthy this season.. get some garlic into your diet!

WARNING: Eating garlic may severely impair your ability to pull a fit vampire (ie Edward Cullen/Damon Salvatore). Don’t say I didn’t warn you!

Foodie Friday

Yesterday I got to try some rather interesting dishes at the cook-off for the upcoming new menu for work. One of the more unusual ones, but which I’ve decided I quite like, is Spaghetti Fritti. It’s basically deep fried spaghetti but the one we have has ricotta & parmesan in it so when you eat it warm it’s all oozy & cheesy.. delicious! It’s traditionally served with a tomato sauce & we drizzled lemon juice over it too. It’s definitely a great snack!




I’ve found a couple of different recipes for you if you fancy making it at home..  
http://www.ilgiornaledelcibo.it/ricette/ricetta-scheda.asp?id_ricetta=2568&scheda=Spaghetti+fritti
http://thefragialeshow.com/2011/09/01/spaghetti-fritti/
http://www.cookaround.com/le-vostre-ricette/primi-piatti/spaghetti-fritti 




We also got to try Game Ragu (hare, rabbit, venison, boar & pigeon!!!!), Chicken Liver Tortellini, the most incredible Truffled Turkey Milanese… it was a lot of rich food to be trying at 9am!


Foodie Friday

Click the pictures to follow the links. I love food illustration. It’s something I’d like to have a go at soon.

Foodie Friday

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One of my favourite things about this time of year is pumpkins! I love the colours, the size variations & the taste… yum! Yesterday I had butternut squash risotto for lunch  & it inspired me to have a look for some recipes for you… I’ve never cooked pumpkin, but I might have to try the pumpkin ravioli myself!


If you try any of these or you know any great pumpkin recipes drop me a comment!
Happy eating!

Foodie Friday

The Cheats Almost-Carbonara

You will need:
*Philadelphia 
(or similar soft cheese)
*Cubed pancetta
(or diced bacon)
*Pasta
*Vegetables
(Traditionally carbonara isn’t served with many vegetables but I added spring onion, asparagus, yellow pepper & mushrooms)
*Parmesan

1. Boil the pasta according to packet instructions, drain & put to one side.
2. Dice pancetta or bacon if necessary.
3. Dice whatever vegetables you have chosen.
4. Put a dash of vegetable oil into a frying pan & put on a low heat.
5. Add the pancetta & vegetables to the pan, stirring occasionally.
6. After approximately five minutes add roughly 2 spoons of philadelphia, stirring to coat eveything.
7. Add the pasta to the pan, ensuring this is also coated. If not, add a little more philly, stirring through gently.
8. Season with pepper to taste & stir for a couple of minutes before removing from the heat.
9. Serve & grate with parmesan.

Yummy!





Foodie Friday

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Foodie Friday

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I am aware that as far as food-related posts go this is a bit of a cupcake shaped cop-out however I have so much work on at the moment that the majority of my posts will probably be word-lite over the next couple of weeks. 

Bet you want to bake now though don’t you?!


Foodie Friday

All fruit & vegetables on display outside my local butchers. Beetroot, Damsons, beans, marrow, carrots… anyone know what those whitish & purple vegetables are? They’re definitely some sort of root vegetable. They had raspberries, peppers, apples, pears, courgettes, garlic & onions too.
Not sure what DB’s plans are for tonight but dinner for us either this evening or tomorrow is Kickin’ Citrus Chicken Salad… nice & simple & great in this kind of heat.

You will need:
*Chicken
*Salad vegetables
(I use spring/salad onions, peppers, red onion & mushrooms)
*Garlic
*Chilli powder
(you can use fresh chilli diced up if you want a kick!)
*1 lemon
*1 lime
*Ginger
(fresh or ground)
*Olive oil
*Salad leaves
*Ground turmeric
*Balsamic vinegar

*Dice up your vegetables & garlic. If you are using fresh chilli & ginger then prepare them now.
*Put prepared vegetables to one side.
*Pour a little cooking oil into a pan & put on a low heat.
*Add garlic to pan to gently fry.
*Dice your chicken & add to the pan.
*Cook the chicken on a medium heat, turning it often, whilst it slowly browns & absorbs the flavours that you’re adding.
*Add the chilli, turmeric & ginger.
*Squeeze in the juice of 1/2 the lemon & 1/2 the lime.
*At this stage add any vegetables to the pan that you want to cook ~ in my case the red onion & the mushrooms.
*Check the seasoning ~ if you need a bit more chilli or a little more lemon juice just go for it!
*Simmer everything in the pan until the chicken is cooked through (on average 20 minutes) & then remove the pan from the heat.
*For the salad throw your salad leaves in to a bowl (I usually use rocket, lambs lettuce & basil but chicory, trevise or sorrel are all delicious!) along with your diced salad vegetables.
*Mix together a splash of olive oil & balsamic vinegar with the remaining lemon & lime juice for a yummy salad dressing & add to the salad bowl.
*Toss through the salad bowl so everything is dressed & then serve!

DB likes his carbohydrates so I’ve been known to make this salad & then dish it up with some new potatoes or cous cous.

Happy Friday!



Foodie Friday



Moroccan-style Chicken Tagine

You will need:
Chicken (I used mini fillets)
Tomato Passata (or tinned tomatoes)
Garlic
Ground ginger
Ground turmeric
Onion
Ground paprika
Sultanas
Almonds
Peppers

This dish is so unbelievably simple to make & so yummy!

Pre-heat oven to 200c
Dice up any veg you’re using (onion, peppers, garlic)
Place the chicken, diced veg & garlic, sultanas, almonds & tomato passata in to a casserole dish.
Add the spices
Put casserole dish in to oven.
After about 15 minutes remove dish & stir ingredients ensuring spices are mixed through.
Leave in oven for another 30 minutes then taste & add more spices if necessary. Pop back in for last 15 minutes.
Remove from oven & dish up!

I had this with cous cous & a rocket salad & it was delicious!



Bread 101

Bread. Apparently we’ve been eating it for at least 30,000 years.
We eat it all over the world,from a traditional white sliced loaf to a tortilla, from a chapatti to a rye loaf, from flatbread to sourdough.
Here in the West it is certainly our staple diet! Celebrities endorse it… & there’s nothing wrong with a bit of healthy self-promotion…

Bread is so integral to our society in ways I haven’t really considered before. If you are the key earner in your household then you are the ‘breadwinner’. If something you see is absolutely-oh-my-god-amazing it is quite simply the best thing since sliced bread. If you can’t go out ’cause you got no dough’ you haven’t got any money!

For breakfast we have cereal or toast. For lunch maybe a nice sandwich.. or how about a baguette or panini? And when you go out for dinner in the evening, oh my, isn’t that a bread roll just by your elbow?

Here it’s cheap. Students are jokingly known to survive purely on beans on toast. It’s also incredibly versatile!



I am going on a bread journey. I shall start with the humble English loaf*. Feel free to come along for the ride 😉

*Read as: pre-packaged sliced loaf!
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