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
I know words like “easy” and “elegant” get thrown around a lot with food blogs, but this really recipe really is. It’s a bit more time-consuming than a bagged salad, but it mostly comes down to the peeling of the asparagus into little ribbons, so I’d say it’s on par with most salads that involve chopping, etc. It’s totally worth it though, it’s a great spring salad. And ultra-seasonal, making use of two of the main harvests right now. Pretty much all these ingredients are to-taste, so feel free to consider this more an inspiration than a recipe.
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.
“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