Hello everyone! On the off chance you had noticed that I haven’t posted in a while, the past two weeks I’ve been working away in London and catching up with many lovely friends in the evening. I didn’t have a kitchen when staying in London and even though I came home in the weekend between (to see Foo Fighters play Milton Keynes – a bucket list item for sure), eating out for every lunch and dinner got old very quickly. I did manage five pre 7 am runs along the beautiful Southbank of the Thames (see my Instagram) though, my favourite part of London.
On a related note, tomorrow I am running the first of two runs for a charity called The Aspinall Foundation, who do amazing animal conservation work, this particular run is for their Gibbon projects (the most endangered primate). If animals are your thing then a donation, no matter how large or small would be hugely appreciated by the animals and myself. The first run is a 5 km fun run and the second is a 10 km run in October (my longest official run to date, eek!).
The recipe inspiration is courtesy of Jam and Clotted Cream, such a simple but delicious combination of flavours with the genius addition of clotted cream at the end, risotto is comfort food at its finest!
There are few meals more comforting that spaghetti and meatballs; it is filling and delicious and I used my favourite tomato sauce recipe. Even if you just use this recipe for the sauce, please do it. When I first made this sauce it was a life goal achieved; a quick, easy and utterly delicious pasta sauce, made from real and fresh ingredients.
Spring has sprung here in beautifully sunny Scotland, lovely weather for our final day of holiday here. The perfect spring day for a very spring inspired dish.
I have become somewhat of a savoury lemon fiend as of late, especially when combined with Parmesan. Lemon pasta, Lemon & Parmesan broccoli (by the bowl full) and I’ve been craving lemon risotto for a long time. I decided that is was time to fulfill that craving last week but to mix up that baked lemon risotto recipe, from a side dish into a main and throw in some chicken and spring vegetables. Oh man, it was good. I wish I could get the photo to convey how lemony the dish was, but short of dyeing it yellow, it just isn’t possible. It was so lemony and delicious and combined with the Parmesan, just wow. Even better is that it’s an oven risotto, so it doesn’t need constantly stirring.
I can claim absolutely no credit for this post but it is just too damn tasty not to share. I saw the recipe on ‘Top With Cinnamon‘ and knew I had to make it; I am definitely a member of the pesto fan club and James loves sweet potato. As it happens, I’m also a huge gnocchi fan and I have to say, perhaps disloyally to the versatile and delicious white potato, that sweet potato gnocchi is pretty damn fine. I very slightly altered the pesto recipe but nothing major. I also microwaved the potatoes until cooked, instead of baking them because I was short on time. It seemed to work fine!
Top With Cinnamon is an amazing blog, with food photographs that make me want to cry with envy, you should definitely go and check it out!
Gnocchi is a great thing to make in bulk and freeze in portions to have on hand for a quick and easy meal. It cooks from frozen in a matter of minutes.
A note on wild garlic: IT IS DELICIOUS, it is beautifully peppery. Try it.
Let’s talk about Bev Cooks, one of the wittiest bloggers out there. Her blog was a lot about food but since the arrival of two beautiful babies (twins!) in her life a year ago, the blog (whilst still predominantly food) has an element of life style and babies. The babies, oh my god, the babies. I’m not a broody baby lover but the captions Bev writes for the pictures she shares on Instagram, make my day, every single day. Please go and check them out.
This recipe is one of Bev’s favourites and I have been meaning to try it for some time. I snagged a gorgeous bunch of kale at the farmer’s market this weekend and decided that the moment to make this soup had arrived.
Ok, so I know that it doesn’t look pretty and I know my new year’s resolution is to improve my photography and I will get there! Last night was a rush though, so a quick snap had to suffice. It was jam packed with subtle flavours, a comforting, warm hug in a bowl. I don’t have sausages often but it was a lovely change. I tried a new supermarket that’s just opened near us, they didn’t have any 100% pork (gluten free) sausages so I settled for 97% pork chipolatas. Bev recommends Italian sausages but the choice is yours. The secret is the Parmesan rind. I also got to use some of the delicious bone broth/stock that I’d left to simmer on and off over the weekend. I got a lovely, big bone free from a local butcher and later added the carcass of our roast chicken. I love having home made stock on hand, it makes me feel like I’m succeeding in life, ya know? In a ‘look at me, I work and I have home made stock’ kind of way, it is an illusion that I’ve got my life together. Cooking does that. Anyway….