It’s the last day of National Cupcake Week here in the UK. I’ve only just found out about this wonderfully themed week and now I have a desperate need to try a Mojito cupcake. And a Cosmopolitan cupcake. And probably the winning cupcake banana and mango as well…
If you’re suddenly feeling inspired to run off and make a batch of sweet things then why not try some of our favourites? Shannon’s deliciously sinful St Patrick’s Day Cupcakes have three different types of alcohol in them: Bailey’s, Jameson’s and Guinness! There’s also Beer Cupcakes which are beautifully presented in mini glasses or some alcohol free but just as tasty Peanut Butter Cupcakes!
Happy National Cupcake Week everyone!
If you’ve followed who wrote what for the blog, you’ll probably notice a pattern: Lucy cooks wonderful savory dishes, and I’m more about sweets. It’s not that I can’t or don’t make anything else. It’s just that sugar is a far, far better motivator than salt for me (but it can be a close call, I’m a bit of a salt fiend too). However, I booked a tropical holiday for just after Christmas, so while I spent all summer effectively avoiding swimsuits, I think I really should try to cut back on the carbs for a little bit here. Well, at least until I pass a bakery and start crying a bit and give up on the diet and start wallowing in starch and sugar.
So, not only am I doing a non-dessert dish, but I actually added more vegetables to the dish than the original recipe asked for.
I’m scared too, guys.
Back to the dish: it’s a tortilla. No, not that kind of tortilla. If you tried to use it to wrap up a burrito, you’d have an extreme mess on your hands. This is the kind of tortilla you see on Tapas menus. It’s like an omelet or fritata, and generally cut into small chunks and served at or slightly above room temperature. Or if you’re starving from carb deprivation, you’ll dive into head-first while it’s still hot enough to burn, in which case it doesn’t hold together very well but is still very tasty.
The original recipe calls for normal potatoes, fewer vegetables, and recommends putting the potato/chorizo mix on top of the eggs. I then mixed them together, but I think putting the potatoes down first and pouring the eggs over the top is the better bet, especially if you’re intending to serve small squares when entertaining. Also, note this is a BIG recipe. So if you’re only having a small dinner party or want it more as a main for a small group, half it for sure.
Doug’s Mum first made this dish for us a few years ago and it quickly became our go-to meal when we can’t be bothered to cook, or more accurately when I can’t be bothered to cook, and want Doug to do it for me. This takes almost no time to cook, about as long as it takes to cook pasta and tastes spicy, creamy and fresh all at once. Continue Reading