Today has been my day off and I am not sure where time has gone! All of a sudden it was 4.30pm and still had the shopping to do- luckily the day was still light and sunny so I have a leisurely walk along into Twickenham and met Colin for the walk home.
Because I was being lazy I had nothing particular in for lunch. After an appraisal of the fridge I realised there was enough for a fabulous omelette!
The photo may not make this look like the yummiest of lunches but it was! I sauteed some onion, mushroom, yellow pepper and cherry tomatoes until a little softened, but still a bit crunchy. I whisked 2 eggs mixing in a little grated pecorino (you could use any hard cheese, pecorino was all I had in the fridge!) and poured it all over the veg. I popped this under a hot grill for 5 mins until set. Served with a green salad and kept me full all day.
For dinner we had one of our favourite meals- spaghetti bolognaise. Always yummy and always clean plates!
Tomorrow is late night again. Colin is going to make a big chilli so that I have several in the freezer ready to take in for my late night dinners. Lovely.
Stuffed Chicken with a Pea Ragout (sorry Marie! Marie=pea hater)
I’ve stuffed the chicken with a mixture of sausgaemeat, sauteed mushrooms, fresh rosemary and thyme and a small handful of breadcrumbs. I squidged this mixture together with a little salt and pepper and stuffed into a battened out chicken breast and roasted in the oven for 30 mins until cooked through and browned.
The pea ragout was lovely and worth trying. You could substitute peas for broad beans, or add some stem broccoli instead if you are Marie!
10 little new potatoes
10 little onions
10 little carrots
150g peas (I used fresh but you can use frozen just as well)
300ml chicken stock
1 little gem lettuce
- boil the potatoes, onions, carrots and peas until tender. I started with the potatoes and added the other veggies a bit at a time. Drain well.
- heat a little olive oil in a large saucepan and saute the veggies until they are a little golden. Add the stock and simmer until the stock had reduced by 2/3rds.
- stir in the lettuce and cook for a couple of mins until it wilts.
- serve with the chicken sliced on top.
The original recipe sautes some bacon lardons at the beginning, before you add the veg to the olive oil, and I think that would have been tasty, but I didn’t have any bacon in so we went without!
Well, I got sucked into buying the M&S Valentine meal deal- I feel a bit of a traitor but we sold out of all the good stuff in my own meal deal earlier in the week so I was easily tempted in! We decided not to eat the entire meal in one go so starter (coquilles st jacques) is in the freezer, dessert is on the fridge for Sunday, wine is on the wine rack and the chocolates are in the cupboard. What did get eaten was steak- simply seasoned and griddled to each of our liking, with chips for Colin and some salad for me. An easy going dinner before a busy weekend. Tomorrow I on late night so some sausages in for Colin and no dinner of any excitement for me…..
Love is in the air!!!!!
We both managed to get the day off which may be a first on Valentines for us so Colin took me out for a lovely lunch at Antica Broca in St Margarets- a favourite Italian we are lucky to live near. I’ll write it up on the restaurant page as soon as I get a chance. A lovely day!
For dinner we wanted something a bit spicy, and I got a bit carried away with the chilli and my mouth has not quite recovered….
These filled lettuce leaves may look innocent enough but, believe me, they pack a punch! Here’s the recipe:
150g pork mince
150g beef mince
1 garlic clove, chopped
2cm piece of ginger, chopped finely
2 red chillis, chopped- test to see how hot they are first!!!
1 tbsp fish sauce
zest and juice of 1 lime
6 spring onions, chopped
2 little gem lettuces
Dressing/ Dipping Sauce:
1 tbsp soy sauce
juice 1/2 lime
1 tsp sesame oil
1/2 red chilli, chopped
fresh coriander leaves, chopped
1 tsp fish sauce
- dry fry the meat in a frying pan with a little salt and pepper until brown.
- add the garlic, ginger and chilli and stir for a couple of mins.
- add the fish sauce, lime and spring onions, stir through and take off the heat.
- mix all the dressing ingredients together and put in a small bowl.
- separate the lettuce leaves and lie on a plate. Fill with the spicy mixture.
- Eat- drizzling a little sauce over the meat.
Colin has made this lots of times before, mainly for lunch, and it has always been lovely. Too hot today- all my fault! It’s usually Colin that over does the chillis!!!
Last night I was late night so no dinner for me. Colin had a pie and mash- no horse in there as far as I am aware…..
Our resolution of eating more fish and veg and less meat has been good- we’ve actually kept to it! Tonight is no exception, and a new recipe too.
This is pan-fried hake on a puttanesca sauce and celeriac chips- and really yummy it was too. You could use any white fish: it was simply seasoned and pan fried in a very little drop of olive oil. When cooked all the way through it had a squeeze of lemon juice, and that was it.
The puttanesca sauce was delicious, although I doubt that it’s all that authentic. I heated a little oilve oil in a saute pan and sweated down a small, chopped onion and 2 cloves of garlic. When soft I added 2 small red chillis, chopped finely. To this I added 2 tins of tomatoes and left it to bubble away for about 20 mins. 1 tbsp of capers and about 12 olives (green and black), sliced, were added and the sauce bubbled away for about another 10 mins until quite thick.
To be honest the celeriac chips were ok but I doubt I’d bother again- they didn’t go as crisp as potatoes and Colin felt they were too sweet. Maybe some greens would be good to mop up the sauce.
All in all a good, tasty and healthy dinner. Washed down with a nice bottle of red!
Today has been my team building day with my management team, which went really well. At the end of the day we went to Bill’s in Horsham for dinner which was really good, and enjoyed by all. I’ll write it up on my Restaurant page.
Colin was working late and had some left over chilli from the freezer with some rice when he got in. It certainly smelled tasty when I got in and no complaints from Colin!
Look at these lovelies!
Pre-cooked mini toad in the holes! Here’s them all cooked…
These are really lovely little lads and we have them fairly often. They batter is simply eggs, flour and a little mustard powder. I pre-cook the sausages so that they lose some fattiness before popping them together and cooking in the oven for 30 mins until all risen and browned.
Served with some red wine gravy(I have to admit this is not home made- Waitrose fresh red wine gravy with some beef stock…), mini roasties and mini carrots this is a lovely Sunday night dinner. Indeed, one of our favourites.