I found myself with too many limes last week. I had bought plenty when my mother came to visit in anticipation of many cocktails and G&T’s but between going out a lot, antibiotics and having to go to work the next day this didn’t really come to pass. So instead I ended up looking for ways to use up limes. A few people suggested key lime pie but the danger of eating the entire pie myself was too great so I decided to branch out. Continue Reading
It’s autumn and the shops near me are packed with pumpkins and squash and apples. Tis’ the season for vegetables and soups and filling warm comfy foods like this. Stuffed full of vegetables and using the least sinful of the cream like options makes this almost a health food. I’m not going to lie to you – this is my idea of heaven. I have cooked this twice for my MILE (mother-in-law-equivalent) and she has enjoyed both, or at least pretended convincingly that she did. Doug enjoyed it too and as we all know I can count on him to be brutally honest with me. So when he declared this was one for the blog I felt strangely reassured.
This week is Grill Week at Double the Sugar. We’ll be posting every day on the different thinks you can cook on your grill, or barbecue as we call them in the UK (a barbecue being something completely different in the states) while the good weather is still here. You may have noticed that there was no Wednesday post. That was my fault I’m afraid, I got so caught up in cooking dinner for a big gathering of my family that I forgot about posting until a few glasses of wine later when it wasn’t such a good idea.
I’m a big avocado fan and quite keen on halloumi cheese as well so this, which is a very good starter at a barbecue or not, is right up my street. You could use your favourite guacamole recipe if you prefer, or keep it nice and simple with just a few ingredients when you’re cooking outside.
Tonight’s dinner is brought to you by Nick Nairn, Scottish chef extraordinaire, Val, my friend who cut the recipe out of the paper for me and Doug, who cooked while I watched a David Tennant as Doctor Who music video. This is a great week night supper, quick and easy to prepare and doesn’t need too many ingredients: chargrilled asparagus topped with a poached egg.
“People won’t read about salad, it sounds boring even though it tastes awesome” said Doug when I told him I was going to blog last nights dinner. Obviously I have ignored him. “Why not blog about the salad and the savoury muffins? They sound more interesting”. He’s right, I know he is, but this salad is brilliant. It’s savoury but sweetish and tangy and rich and crunchy and soft all at the same time. It deserves to be blogged about. And on it’s own rather than as a package deal designed to tempt more people into reading it.
If I’m being honest I’ve been racking my brain all week about what I should blog about. Don’t get me wrong we’ve had some lovely meals this week but they’ve just not been ready for the internet, like the chicken kebabs we had on Tuesday which need a lot more tweaking. Or too simple like Wednesday’s baked potatoes with salsa, guacamole, garlic mayo and grated cheese or, shockingly, something I’ve actually shown you before like prawn fajitas! Continue Reading