As you are probably aware, I am moving out of my flat and into a new home. This change of circumstance presented me with a conundrum.
What should be my final meal in the place I’ve called home for so long?
I had loads of different ideas of what I should cook. I considered tapas, but I’ve packed most of my pans away and I’m trying to avoid buying food until I’m settled in the new place.
I thought about a charcuterie platter, but this felt like a cop out. While it is one of my favourite meals, there’s no cooking involved. And it requires me to buy too much cheese. Ok, I’ll admit, it’s not an actual requirement but, what am I supposed to do? Buy one kind of cheese? What am I? An animal?
Yes, that is my Batman wall. I’ll need to find a new place for it I suppose.
Dear reader, the next time you hear from me, I will be in my new house. Blogging from a new kitchen with more cupboard space and plenty of natural light so I can start my herb garden.
The thought of this fills me with a mixture of maudlin sentimentality and optimistic promise.
This is the second of my recipe/reviews which utilises the Christmas gift from Joseph and Leah (my brother and sister-in-law, respectively).
In case you missed the first one (it’s the Sri Lankan beef one), here’s a quick rundown.
For Christmas, Joseph and his darling wife, who chose the gift (there you go Leah, I have now credited you), got me a subscription to The Spicery, which is an online company which sends globally inspired recipes and the requisite spices for the dishes in the post once a month. I would definitely recommend it, it’s been perfect for a little inspiration as well as forming the basis for a lovely food evening on a couple of occasions so far.
Anyway, this month the pack was for a Lebanese Mezze platter. I actually chose this one because I wasn’t 100% sure what it entailed. I was planning on Googling it, but I didn’t want to ruin the surprise.
I love burgers. Anyone who has ever eaten food at my house, or instigated a conversation about burgers with me, can attest to this fact.
I love simple burgers, pub burgers, gourmet burgers and I’m even willing to tolerate a well made vegetarian burger (even though I don’t think you should call it a burger unless it uses mince; e.g. the so-called “chicken breast burger”). I don’t like pre-made supermarket burgers though, they tend to use too much white pepper and, because of this, I now hate white pepper.
In my years of eating and making burgers, I am not too proud to admit that I have made many many mistakes. From each one, I have learned, I have grown and I have conquered.
So, follow me fellow burger lovers! I will lead you to the promised land of juicy, delicious homemade burgers!
Today, I thought I would go for something a little different to the sporadic barrage of recipes you’re used to from me. I thought I would write something whimsical but fairly profound. I thought I would offer my own piece of advice.
When I cook, I sing. I don’t mean I hum to myself or sing the odd word. I mean, I set up playlists full of songs I know the words to with a variety of tempos and moods, set the burner going, press play and sing like I’m auditioning for some sort of emo musical. If I get the right song (looking at you Brandon Flowers or Future Islands) I may even throw in some dance moves.
You know what I’ve realised from my kitchen performances? Singing and cooking are a perfect combination of activities. And here are my 5 ideas as to why:
I am really getting into this whole breakfast malarky! Especially because overnight oats are so easy!
All you need is to get a load of ingredients together, put them in your container and leave them to soak. That’s it! And if you’re not sure what to put in your overnight oats, there are a few rules I like to follow:
- Dried fruit and nuts. Simple, easy and always works
- Sweet spices; think cinnamon and nutmeg. Just chuck in a teaspoon, give it a stir and leave the amazing flavours to permeate
- If it makes a decent cake, it makes amazing oats
Keeping Rule #3 in mind (you may remember Carrot Cake Oats previously), I thought I would use a recipe which would use up all of the lemons I seem to have accumulated. You know what they say, “When life gives you lemons, do something with the lemons” (I’m not brilliant at proverbs, but I gather that’s the gist).