I love tart and tangy flavours and when I was first introduced to chimmichurri as a sauce for steak, I fell in love. It (stupidly) took me a while to realise that the sauce was not exclusively a dressing for steak but went well with many grilled meats. Later I realised you could put it on virtually anything. And so, when I don’t want Swedish meatballs with cream sauce and lingonberry jam, I make this mush mash of turkey meatballs with mash – a leaner, zinger, but just as tasty meal for lunch or dinner.Read More »
I love Mexican food as I think I’ve mentioned before. I guess chicken fajitas live more in the Tex Mex category, but they’re a favourite in my household regardless of their provenance.
The spice blend I use is not set in stone by any means but I think about half a teaspoon of each gives a good flavour – you could throw in some other chilli varieties if you want more of a kick. I don’t marinate this long as it’s more of a quick-ish meal for me, which is why I beat the chicken out as well.
Hope you enjoy these as much as I do!
P.S. I have to say that I still grab an old el paso kit every once and a while for simplicity sake…delicious, they certainly are, but I think I like mine better.Read More »
My “adventures” in growing veg continue…
I’ve successfully transplanted the courgette, chard, carrots, Brussels sprouts and tomato.
They’re all still alive and seem to be doing well. Probably about two to three weeks since I first planted.
The real test will be if I can keep them going until they yield something edible, but I’ve enjoyed doing it so far in any event.
We were making a lot of bolognese for our twins since they started eating solids – east to make, has some veg in (and we lace it with courgettes and spinach so they get an extra dose of greens), and can be eaten with and without pasta. Before them it had been a long old time since I’d made a bolognese for myself. Even then, effort was minimal. Onions, beef, tomato – of course. A bit of garlic, herbs, tomato paste – naturally. That’s pretty much where it stopped though. I cooked it quick and was happy with whatever the result was, but I guess I stopped eating it as it wasn’t knock out flavour.
Now that’s all changed. I’m using nice plum tomato passata (or blitzing San Marzanos myself), freshly ground beef, adding bay leafs, Parmesan rind, balsamic, red wine, actually using a real soffrito combo. Not to mention cooking the thing on the lowest possible heat for hours. You get the picture – my finally taking my bolognese seriously.
I do a lot of variations, but here is the most recent I did.Read More »