Saturday, 18 May 2013
Apologies!
Hi guys, I'm sorry I've been AWOL for the last month, but there have been a few 'life moments' which have rather thrown my ability to follow a structured menu (ie, working late, getting a lot of work done on the house, and my granny dying, necessitating an unexpected week away) I have been eating though, and have taken photos of the few new things I've been able to try, so over the next wee while I will post them. To remove any further stress from the next few weeks, I won't go back to a proper menu again until I'm back from holiday, so that will be back from the 1st of July.
Monday, 22 April 2013
Vietnamese Cabbage and Herb Salad - Lunch Review
After lunch at an Asian Fusion restaurant with some good friends in Manchester a few years ago, I have fallen in love with Asian style salads, so when I saw this linked from another food blog I had to investigate further on the Herbivoracious site:
And here's what I made:
The Verdict:
Taste/Texture:
This was a lovely fresh salad, and the crispy shallots were fabulous, adding a slightly sweet crunch along with the salty peanuts to counteract the sour dressing.
Substitutions:
I used stevia instead of the sugar in the dressing, and threw in some basil along with the mint and coriander as I happened to have some leftover from something else. I also used roasted salted peanuts and took the marinated tofu option, which went down very nicely (as it was already cooked I didn't cook it again.)
Ease Of Preparation:
This isn't difficult to make, but let me save you a massive clean-up by telling you not to throw all the shallots into the pan of hot oil at one go, because the water in them makes the whole thing bubble up and over the sides of the pan like nothing on earth! Once they're all in, it calms down again fairly quickly though. Everything else is easy :o)
Amount Made:
4 good lunches worth.
Final Verdict:
I'll definitely give this one another go, in fact it's rather inspired me to hunt down more Asian salad recipes!
And here's what I made:
The Verdict:
Taste/Texture:
This was a lovely fresh salad, and the crispy shallots were fabulous, adding a slightly sweet crunch along with the salty peanuts to counteract the sour dressing.
Substitutions:
I used stevia instead of the sugar in the dressing, and threw in some basil along with the mint and coriander as I happened to have some leftover from something else. I also used roasted salted peanuts and took the marinated tofu option, which went down very nicely (as it was already cooked I didn't cook it again.)
Ease Of Preparation:
This isn't difficult to make, but let me save you a massive clean-up by telling you not to throw all the shallots into the pan of hot oil at one go, because the water in them makes the whole thing bubble up and over the sides of the pan like nothing on earth! Once they're all in, it calms down again fairly quickly though. Everything else is easy :o)
Amount Made:
4 good lunches worth.
Final Verdict:
I'll definitely give this one another go, in fact it's rather inspired me to hunt down more Asian salad recipes!
Sunday, 21 April 2013
Poached Eggs With Sauteed Spinach & Mushrooms - Breakfast Review
Poached eggs are strictly a weekend affair, and when I saw this on Tartelette just before I pulled together the menu for this month, I knew I had to include it:
And here's what I made:
The Verdict:
Taste/Texture:
Unfortunately, as you can see in the photo above, I'd run out of paper towels the night before, and had to try and just rely on a slotted spoon to drain my eggs, and alas I didn't manage it very well! It was still a nice flavour combination though, even watered down!
Substitutions:
I apparently have a mental block about thyme, because I've forgotten to pick it up about 2 shops running now! I used dried thyme, but everything else was the same.
Ease Of Preparation:
Nice and easy - I was surprised at being told to add the spinach with the mushrooms, as normally the mushrooms get a good cook first, but this worked really well.
Amount Made:
For brunch, 2, for a smaller breakfast, 4.
Final Verdict:
This is definitely worth another try, armed with paper towels...
And here's what I made:
The Verdict:
Taste/Texture:
Unfortunately, as you can see in the photo above, I'd run out of paper towels the night before, and had to try and just rely on a slotted spoon to drain my eggs, and alas I didn't manage it very well! It was still a nice flavour combination though, even watered down!
Substitutions:
I apparently have a mental block about thyme, because I've forgotten to pick it up about 2 shops running now! I used dried thyme, but everything else was the same.
Ease Of Preparation:
Nice and easy - I was surprised at being told to add the spinach with the mushrooms, as normally the mushrooms get a good cook first, but this worked really well.
Amount Made:
For brunch, 2, for a smaller breakfast, 4.
Final Verdict:
This is definitely worth another try, armed with paper towels...
Thursday, 18 April 2013
Balsamic & Pesto Goat's Cheese Portobello Burgers (Without The Buns) - Dinner Review
When I saw these 'burgers' on Prevention RD, I knew they would make a great meal, even without the foccacia buns - although a wholemeal bun would work on SB, I knew that portobello mushrooms were strong enough to stand on their own:
And here's what I made (the mushrooms are under there, honest!):
The Verdict:
Taste/Texture:
I've often hear portobello mushrooms described as 'meaty' as they are so large and dense, and they work perfectly as a alternative burger here. Also, as mushrooms are like sponges, they absorb the marinade nicely (I left mine for 24 hours)
Substitutions:
I left out the buns, and threw on a little pancetta that I had to use up, otherwise just as described!
Ease Of Preparation:
Super easy, but remember to marinade the day before you want to eat them! (I didn't so was delayed a day - boo!)
Amount Made:
Without the buns, I felt that 2 mushrooms made one good dinner, but mine were only about 3" - 3 1/2" in diameter.
Final Verdict:
Definitely one to try again!
And here's what I made (the mushrooms are under there, honest!):
The Verdict:
Taste/Texture:
I've often hear portobello mushrooms described as 'meaty' as they are so large and dense, and they work perfectly as a alternative burger here. Also, as mushrooms are like sponges, they absorb the marinade nicely (I left mine for 24 hours)
Substitutions:
I left out the buns, and threw on a little pancetta that I had to use up, otherwise just as described!
Ease Of Preparation:
Super easy, but remember to marinade the day before you want to eat them! (I didn't so was delayed a day - boo!)
Amount Made:
Without the buns, I felt that 2 mushrooms made one good dinner, but mine were only about 3" - 3 1/2" in diameter.
Final Verdict:
Definitely one to try again!
Wednesday, 17 April 2013
Chickpeas With Roasted Red Peppers, Parsley & Garlic - Lunch Review
I knew this weekend was going to be busy, so this quick and easy salad from Dinner With Julie seemed ideal
And here's what I made:
The Verdict:
Taste/Texture:
I apparently brain-farted and forgot to buy parsley, but this tasted just fine without it, although I might throw in some rocket next time for a bit of a peppery kick.
Substitutions:
As there was no particular recipe, none really, other than the forgotten parsley! I used marinated garlic cloves rather than purely raw garlic, which made it marginally less stinky in the office come lunchtime! In total I used 2 tins chickpeas, 1 jar roasted peppers, 10 marinated garlic cloves, a little fresh parmesan and a lemon and olive oil dressing
Ease Of Preparation:
Super easy.
Amount Made:
Enough for 4 lunches at work.
Final Verdict:
I'm thinking the addition of a bag of rocket would bring this up to 5 meals nicely for the next time I try it.
And here's what I made:
The Verdict:
Taste/Texture:
I apparently brain-farted and forgot to buy parsley, but this tasted just fine without it, although I might throw in some rocket next time for a bit of a peppery kick.
Substitutions:
As there was no particular recipe, none really, other than the forgotten parsley! I used marinated garlic cloves rather than purely raw garlic, which made it marginally less stinky in the office come lunchtime! In total I used 2 tins chickpeas, 1 jar roasted peppers, 10 marinated garlic cloves, a little fresh parmesan and a lemon and olive oil dressing
Ease Of Preparation:
Super easy.
Amount Made:
Enough for 4 lunches at work.
Final Verdict:
I'm thinking the addition of a bag of rocket would bring this up to 5 meals nicely for the next time I try it.
Tuesday, 16 April 2013
Courgette & Basil Frittata - Breakfast Review
It's been a while since I cheated on a frittata, so this one from The Roasted Root was ripe for the altering this week:
And here's what I made:
The Verdict:
Taste/Texture:
Hmm, this one didn't have much of a courgettey taste to it, in fact other than the spring onion, I was a bit of a loss as to say you could taste any one particular thing.
Substitutions:
I added a couple more eggs to make it into a bake for the week.
Ease Of Preparation:
Easy enough, though I'm not sure about the courgette draining part, that was a bit of a faff.
Amount Made:
With 8 eggs it was enough for a week at work's breakfast.
Final Verdict:
Think this one will be off future menus in favour of more flavour-filled options!
And here's what I made:
The Verdict:
Taste/Texture:
Hmm, this one didn't have much of a courgettey taste to it, in fact other than the spring onion, I was a bit of a loss as to say you could taste any one particular thing.
Substitutions:
I added a couple more eggs to make it into a bake for the week.
Ease Of Preparation:
Easy enough, though I'm not sure about the courgette draining part, that was a bit of a faff.
Amount Made:
With 8 eggs it was enough for a week at work's breakfast.
Final Verdict:
Think this one will be off future menus in favour of more flavour-filled options!
Monday, 15 April 2013
Sliced Tomato, Olive And Goat's Cheese Salad With Onion-Caper Vinaigrette - Lunch Review
It's summer, it's summer, it's summer (do you believe me yet? Is it true yet?) Anywho, this looked like a nice, light, summery weekend lunch when I spotted it on Kalyn's Kitchen:
And here's what I made:
The Verdict:
Taste/Texture:
I was right, this was a lovely lunch. It's cold and persisting down outside, but it was still a nice lunch. It may be a tad early in the year for really tasty tomatoes though, even if these were 'Taste The Difference' ones on the vine - 2 were okay, the 3rd was a bit bland.
Substitutions:
I took out the onions, I'm sorry, I just hate raw onions. The rest was the same though, although my tomatoes were a bit smaller, so I used an extra one.
Ease Of Preparation:
Easy, a little light slicing and dicing and you're done.
Amount Made:
Enough for 2 lunchtime meals.
Final Verdict:
I'm going to give this another go, perhaps in the warmth of Provence this summer...
And here's what I made:
The Verdict:
Taste/Texture:
I was right, this was a lovely lunch. It's cold and persisting down outside, but it was still a nice lunch. It may be a tad early in the year for really tasty tomatoes though, even if these were 'Taste The Difference' ones on the vine - 2 were okay, the 3rd was a bit bland.
Substitutions:
I took out the onions, I'm sorry, I just hate raw onions. The rest was the same though, although my tomatoes were a bit smaller, so I used an extra one.
Ease Of Preparation:
Easy, a little light slicing and dicing and you're done.
Amount Made:
Enough for 2 lunchtime meals.
Final Verdict:
I'm going to give this another go, perhaps in the warmth of Provence this summer...
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