I was inspired by a recipe in the London Times. My version has more red wine, uses butternut squash and white beans instead of kidney beans and I added a tin of beef consommé to make it really deep and rich. This is the kind of food you should be eating at this time of year, when you are caught on a dark afternoon walk home without a coat and you realize the weather really has turned. This stew will warm you up!
I can’t help it. I want to roast every vegetable I see. Boiling and steaming is so boring and I love the charred flavours and texture of roasted vegetables, instead of that ever present possibility of overcooking. Plus, let’s be honest, you can just forget about roasting vegetables, and so get on with the rest of your life while they transform themselves in the oven. I needed inspiration for some dull cauliflower the other day, and then was inspired by the options I read online until I just mixed them up and went for it.
A steak needs a friend sometimes. Something to elevate it from a simple piece of meat to a gourmet Michelin starred glory of a meal. Luckily this is pretty easy, although you must have the patience to let the sauce get really reduced and sticky, but you can achieve this in the time it takes your steak to cook and rest!
Yesterday was the first full day off together that Handsome and I have had in over four months, I think it is probably five. Our lives are a whirlwind of driving, staying in hotels, commitments to work, kids, family, the bloody dog! There may be days in the past five months where I haven’t had to drive 4 hours plus per day, but I can’t remember them! And even if they did exist, there was still something else on that day that required our full attention, for some or all of the day, so we go to bed exhausted, we get up exhausted. Most of the time, the alarm goes off at 4am and when we fall into bed at 8pm it’s a luxury, but it’s usually much much later.
October is is a milestone for Handsome and I. It’s when we decided to give it a try, against all the odds that were stacked against us Continue reading making the best of it…
Sometimes the best ideas come out of nowhere. We had a massive surplus of cherry tomatoes at the end of the summer and we couldn’t eat them fast enough. Handsome had been saying that he was craving pizzas, so I had a couple of ready to bake pizza bases in the cupboard, plus I had some lovely fresh buffalo mozzarella hanging out in the refrigerator with no recipe in mind. Add to this some fresh basil from my garden and I started to get an idea… I thought about doing some fresh tomato sauce for the pizza, using basil and chopping up the tomatoes in the food processor, but it seemed such a waste of the beautiful little tomatoes that I knew I had to do them more justice. Cue the idea for roasted tomato pizza. This was far better than we could have hoped for. And it was so FRESH! All these lovely summer flavors on one hot and savory bread base. If you have any tomatoes left, try this now!