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



Chilli Con Carne

You will need:
Onion
Garlic
Peppers
Mushrooms
Olive oil
Chilli powder
Ground cumin
Ground cinnamon
Kidney beans
Tomato passata
Minced beef
Sea salt
Black pepper

*Peel, deseed & chop your onions, garlic, mushrooms & peppers
*Pop a large pan (or Wok) on a medium heat. Put in a couple of glugs of olive oil & then chuck your vegetables in.
*Add all of your seasoning.. cinnamon, chilli powder, ground cumin, salt & pepper, adjusting to taste.
*Stir every so often for approx 5 minutes, then drain & add the kidney beans & the tomato passata.
*Add the minced beef, stir in to break down any large chunks.
*Whack the pan on to a high heat, stirring occasionally to prevent it from sticking as the meat browns.
*After about 10 minutes check seasoning & then pop a lid on to simmer for 20/30 minutes (dependant on how impatient you are!)

Serve with rice, nachos or a jacket potato.

Scrumptious!

PS. Picture stolen from the BBC website & yes, that is chocolate that you can see! Adding a couple of squares of dark chocolate to chilli con carne or spaghetti bolognese gives it a smoother texture, a slightly richer taste, and a nice boost of antioxidants!



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

I work in an Italian restaurant. It’s a pretty good place to practise taking food photographs!

It’s also the place that is going to be holding me hostage until Monday morning… working tonight & then two doubles over the weekend. Looooooooooooooooooooong!

Anyhow, whilst on the boat we did not have scrummy Italian to sustain us, so we had dinner out Wednesday night & last night. 

Wednesday evenings meals at the George & Dragon in Sutton Courtenay. DB had the burger & I had pork belly with black pudding. Homemade, both less than a tenner & delicious! If you’re ever in the area this pub is definitely worth a stop!

Yesterday’s standard pub fare at The King’s Arms at the Sandford Lock.

Pictures of our boating adventure will be posted up at some point over the weekend… keep your eyes peeled!

PS. Pop over here to win the August giveaway x


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!