Hello everyone!
Well, what a hot week it's been! Sophie and I went to the outdoor pool again, to cool off, and we've been eating a lot of salads and fruit (whether in its raw, healthy form, or in cheesecake form, mmmm). Salads are great because they take so little time and effort to prepare.
Here's what we've been eating!
Monday - Red pepper and mushroom quiche
Tuesday dinner with friends - Moroccan chicken, couscous salad, tzatziki, green salad
Wednesday - Steamed salmon with leek and lentil salad
Thursday barbecue with friends - meat! plus potato salad, green salad, and key lime cheesecake (so good)
Friday - lots of leftovers!
Saturday - lentil and beef burgers / Spaghetti nicoise
Sunday - Nectarine, mozzarella, chicken and prosciutto salad / Aubergine and chickpea ragu
I hope you've had a good week, too!
Laura x
Sunday 21 July 2013
Friday 12 July 2013
What's cooking this week #7
It's the end of the week, already!
We're not around much this weekend, so I don't have to do any cooking, yay! As much as I love cooking, I do enjoy a break sometimes!
Here's what was cooking this week:
Monday - Prawn and choi-sum stir-fry with sweet chilli sauce
Tuesday - Chicken and butternut squash Thai curry
Wednesday - Salmon and spinach lasagne
Thursday - Sausage and pesto pasta
Friday - Leftovers, and scoot for the weekend!
It was a very hot week! I looked at the weather forecast when planning and all I could think of was ice-cream. But I thought that wouldn't be a balanced diet. So I opted for some light and tasty meals instead.
Does the weather affect your appetite?
Happy weekend!
Laura x
We're not around much this weekend, so I don't have to do any cooking, yay! As much as I love cooking, I do enjoy a break sometimes!
Here's what was cooking this week:
Monday - Prawn and choi-sum stir-fry with sweet chilli sauce
Tuesday - Chicken and butternut squash Thai curry
Wednesday - Salmon and spinach lasagne
Thursday - Sausage and pesto pasta
Friday - Leftovers, and scoot for the weekend!
It was a very hot week! I looked at the weather forecast when planning and all I could think of was ice-cream. But I thought that wouldn't be a balanced diet. So I opted for some light and tasty meals instead.
Does the weather affect your appetite?
Happy weekend!
Laura x
Tuesday 9 July 2013
Saturday ice-cream: Coffee ice-cream
I hope you're enjoying the hot sunny weather that has arrived here this week! We certainly are.
Our ice-cream on Saturday was coffee flavour. I don't think I'd ever had coffee ice-cream before. Our verdict: it doesn't really hold up by itself, but it would work well accompanying a dessert. I'm not sure what, exactly. Ideas on a postcard (or in the comments box!), please.
Laura x
Coffee ice-cream
Takes 1.5 hours (25 min hands-on, at least 35 mins cooling, 30 mins churning)
Serves 4 on its own, 6 as a side
200ml milk
3 egg yolks
50g granulated sugar
300ml whipping cream
2tbsp instant coffee mixed with a little hot water
Whisk the egg yolks and sugar together in a heatproof bowl. Heat the milk until nearly boiling (small bubbles will appear around the edge of the pan). Slowly pour the milk onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, and set aside to cool.
Just before churning, add the cream and the coffee (little by little, tasting as you go until the flavour seems right to you). Churn in the machine for 25-30 minutes.
Whisk the egg yolks and sugar together in a heatproof bowl. Heat the milk until nearly boiling (small bubbles will appear around the edge of the pan). Slowly pour the milk onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, and set aside to cool.
Just before churning, add the cream and the coffee (little by little, tasting as you go until the flavour seems right to you). Churn in the machine for 25-30 minutes.
Monday 8 July 2013
What's cooking this week #6
Happy Monday!
Last week we had a company a couple of times. It's always so nice having friends and family round for meals. I love cooking special food and enjoying it with plenty of good conversation and laughter. But it doesn't have to be special food! Twice, we had last-minute company, and it's wonderful when that happens, because we can just share whatever we're having.
So, here's what was cooking:
Dinner
Monday - Salmon tikka with naan (because last week, it turned into fishfingers and chips at the last minute, because that's life)
Tuesday - Lentil dahl
Wednesday - Prawn korma with rice
Thursday dinner with friends - Salmon en croute, new potatoes, salad, followed by white chocolate fondue (yum)
Friday - Mediterranean beef stew
Saturday - Tomato and fennel soup for lunch / Stew leftovers for dinner
Sunday - Barbecue with several members of my lovely family - and a delicious and easy layered fruit trifle for dessert
How was your food week?
And when will I get round to posting some of these lovely recipes?
Laura x
Last week we had a company a couple of times. It's always so nice having friends and family round for meals. I love cooking special food and enjoying it with plenty of good conversation and laughter. But it doesn't have to be special food! Twice, we had last-minute company, and it's wonderful when that happens, because we can just share whatever we're having.
So, here's what was cooking:
Dinner
Monday - Salmon tikka with naan (because last week, it turned into fishfingers and chips at the last minute, because that's life)
Tuesday - Lentil dahl
Wednesday - Prawn korma with rice
Thursday dinner with friends - Salmon en croute, new potatoes, salad, followed by white chocolate fondue (yum)
Friday - Mediterranean beef stew
Saturday - Tomato and fennel soup for lunch / Stew leftovers for dinner
Sunday - Barbecue with several members of my lovely family - and a delicious and easy layered fruit trifle for dessert
How was your food week?
And when will I get round to posting some of these lovely recipes?
Laura x
Friday 5 July 2013
Saturday ice-cream: Brown bread ice-cream
Hi everyone!
Brown bread ice-cream. It was predicted to be a 'waste of good custard', but it was a massive hit. Although, we found it doesn't really keep well, as the caramelised bread goes a bit soft.
What is your favourite flavour of ice-cream?
Laura x
Brown bread ice-cream
Takes 1 hour 40 mins (35 mins hands-on, 35 mins cooling, 30 mins churning)
Serves 4-6
1 small wholemeal roll (about 125g)
50g demerara sugar
4 egg yolks
75g caster sugar
600ml single cream
1tsp vanilla essence
First, make the caramelised breadcrumbs. Preheat the oven to 180 degrees. Blitz the roll in a food processor to reasonably fine breadcrumbs. Mix the crumbs with the demerara, then spread them out on a baking sheet. Bake for 15-20 minutes until evenly browned, turning frequently. Remove from the oven, break up any lumps, and keep until needed.
Next, make the custard. Whisk the egg yolks and caster sugar together in a heatproof bowl. Heat the cream until small bubbles appear round the edge of the pan. Slowly pour onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, add the vanilla essence, and set aside to cool.
Churn in the machine, and add the breadcrumbs a few minutes before it is ready.
Brown bread ice-cream. It was predicted to be a 'waste of good custard', but it was a massive hit. Although, we found it doesn't really keep well, as the caramelised bread goes a bit soft.
What is your favourite flavour of ice-cream?
Laura x
Brown bread ice-cream
Takes 1 hour 40 mins (35 mins hands-on, 35 mins cooling, 30 mins churning)
Serves 4-6
1 small wholemeal roll (about 125g)
50g demerara sugar
4 egg yolks
75g caster sugar
600ml single cream
1tsp vanilla essence
First, make the caramelised breadcrumbs. Preheat the oven to 180 degrees. Blitz the roll in a food processor to reasonably fine breadcrumbs. Mix the crumbs with the demerara, then spread them out on a baking sheet. Bake for 15-20 minutes until evenly browned, turning frequently. Remove from the oven, break up any lumps, and keep until needed.
Next, make the custard. Whisk the egg yolks and caster sugar together in a heatproof bowl. Heat the cream until small bubbles appear round the edge of the pan. Slowly pour onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, add the vanilla essence, and set aside to cool.
Churn in the machine, and add the breadcrumbs a few minutes before it is ready.
Wednesday 3 July 2013
Why I don't like cats
1. I am allergic to them.
2. They leave nasty things in my garden which I have to clear up.
3. They are cute.
It's pretty annoying to find something that you really don't like to be simultaneously disgusting and adorable.
Why is it that cats are allowed to roam freely and do their business wherever they please, while dogs must be on a lead? I get tired of picking up other people's cats' mess!
Is there any way to stop them from leaving nasties in my garden?
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