An Ode to Vegetables

At work today I had the most amazing flash-cooked yellow & green courgettes. Absolutely delicious! I also got quite excited about seeing a Borlotti bean pod for the first time! They are actually quite pretty… & the beans themselves are all shiny & smooth. I’ll try & take some photographs & share them with you.
I love these food-related illustrations by Claudia Pearson. If I owned my own house I think they’d look great framed & hanging up in the kitchen.


This picture on the Howies website made me giggle.. the carrot is huge!

Flash Courgettes:

You will need…
*courgettes (green & yellow preferably!)
*a fresh chilli
*garlic
*olive oil

1. Thinly slice the chilli pepper, removing any seeds. Thinly slice the garlic (use as much or as little as you like with both) & slice the courgettes.
2. Heat a glug or two of olive up in the pan, get it nice & hot & then drop in all of your ingredients. Be careful not to burn yourself!
3. Cook for approximately two-three minutes & then remove from the heat & serve.

So simple & so yummy!

Happy Saturday 🙂



1. 2&3,4 
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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!