Posted at 7:25 pm
It’s time to stack. To layer, with a lazy supper/lunch/breakfast that’s low on fuss and big on impact. It might look a little piddly in the image – sorry about that – but that’s just because I couldn’t find any nice big Portobello mushrooms and had to settle for smallish field mushrooms instead. We’ll manage. It proves that looks aren’t everything. Salty, squeaky haloumi meets juicy grilled mushroom in this ‘open’ sarnie. There’s zesty pesto for added flair and creamy avocado because, well, avocado makes anything taste better. It’s a fact. And because we’re feeling a tad luxurious (it is the holiday season after all) we’re going to cut the crusts off the bread. Oh my. Continue reading
Posted at 7:35 pm
Listen up and listen well my friends: this Mushroom and Zucchini Strata must chill overnight. Or at for at least five hours. Why? I’ll get to that later. I simply felt obliged to point this fact out to you now, rather than just before you cheerily go to put it in the oven. Discovering that what you had prepared for tonight’s dinner is now destined for tomorrow night will wipe that happy “I’m all prepared” smile right off your face. Been there, done that. And that is why I’m covering my back by giving you fair warning straight from the start. Two words: plan ahead. Hang on a sec, I can see you’re about to skip to another recipe. I understand – I do that too. Please stay. Planning ahead isn’t a drag (well at least not all the time), it’s actually very useful. Planning prevents situations where you’re frantically searching the net for a quick, tasty recipe to cook. Right. Now. It’s much nicer to still spend more time than you really should looking for recipes (because if you’re anything like me it’s an addiction), but with no sense of immediacy. And all the chill-time induced waiting will only whet your appetite for this strata even more. It’s lip-smacking good. Shall I explain why you have to wait so darned long for it? Sounds like a plan. Continue reading
Posted at 7:55 pm
If you asked me what I miss about meat you would receive a very long and convoluted answer. It’s quite likely that the explanation would leave you more baffled than you were to begin with. I have the unfortunate tendency to take after my mother and provide long-winded stories that leave the listener looking slightly vacant with a dazed expression and glazed over eyes. Most of the time this ‘habit’ is because I want to completely clarify a point, yet in doing so I provide far too much, and often irrelevant, information. This post is an attempt to practice ‘taming’ this deplorable trait.
Here are three things you should know about meat and I. Fact number one: I very rarely miss meat. Fact number two: Often it isn’t the meat itself that I miss but certain components that usually accompany it – grease, protein and pastry/bread. Fact number three: It’s the memories attached to particular meat dishes that are most enticing, not the food itself. Ninety-nine percent of the time fact number one overrides the other two – why would I want to eat meat when there is an infinite number of tasty and nutritional vegetarian meals to savour instead? I won’t delve into why I’m vegetarian here – that’s when my long-windedness is at it’s very worst! Continue reading