I’m in Europe! Exams over, and I shipped out. Hopped a plane, train, and busses, so far to Paris, Dublin and now in Galway.
Before I left, I threw a huge dinner party in a Potluck style. Its the best way to feed a crowd, and the way I did it was I made a delicious root vegetable pie and everyone else brought dessert. I felt like Marie Antoinette.
The pie is the best thing I can make in winter – and you can change the original recipe to suit whatever veggies you have. I love throwing broccoli in at the end and I usually can’t find celeriac at my local shops. The biscuits can also be made separately and serve it stew-style. Read the rest of this entry »
I have finally finished exams. Last night I read 500pages/750page textbook.
It feels a little like this.
And a lot like this.
But mostly, I just fell asleep where I’m sitting.
How does one celebrate such a fantastic ending? With not a bang, but an uncomfortably full stomach. Like, lamb burger with olives, tzatziki and chilli fries, followed by a dinner of crisp-skinned seared duck with an orange and green peppercorn sauce (courtesy of the ever patient ginger pagan- my boyfriend) followed by a gloriously excessive sweet gnocci with cinnamon, lindt chocolate, custard and caster sugar. (All accompanied by wine, baguette and brie)
But real proof that he’s golden? The comment, ‘I even got you your favourite butter [because I know how much you hate margarine]’. Yes, I have a favourite butter. Its Lurpac. I defy anyone not to want to eat that smothered on bread like cheese. Delicious danish excessive calories. Yum yum yum.
With love, from Charlotte
I’m figuring out the scheduling of posts for this blog, and how best to post to reach other cooks/foodies and connect! I would really like to become a part of the cooking/blogging community, but I’m afraid its a little bit like this. I’d probably be like this, and end up just like this. (That last gif is stunningly close to my current growing-out-pixie-cut hair length. Add that to an exam/assessment schedule that threatens to knock my sanity and I am in hell.)
Let me know about your food adventures, and I’ll be delighted and tempted to stay in bed all day blogging forever and ever. Lets swap recipes and talk technique. I’m all ears!
Until then, this is my moussaka. The boyf refuses to remember what its called, and so he just calls it ‘mouse cakes’ – seeing as it is the most inauthentic moussaka to grace the blogosphere, I’m tempted to just call it that. But its a loose interpretation of the delicious greek lasagne and hell, I love it. Plus, eggplants are on crazy-sale, so when I make a shittonne of baba ganoujsh it goes nicely. You could also just use extra fried eggplant.
Finally, this could totally be made as a vegetarian dish by just omitting the meat altogether. The mushrooms add enough flavour/meatiness on their own and you could even ‘beef’ it up with some lentils. If you’re feeling extra fancy, add in some yummy kalamata olives before you slather the dish in baba ganoujsh. Read the rest of this entry »
Image Posted on Updated on
This is dedicated to my friend, who I will call ‘Schmalice’. She came up with the blog name, and also prompted me to make this recipe.
The problem with vegetarians are (nothing! I have no problems with vegetarians!) that they often have funny dietary requirements while also wearing leather shoes. Such hypocrisy is not found in my darling Schmal.
She knows that cheese contains rennet lots of the time (booo) and so, when we have a crisis-dinner-sesh I have to make sure that she is well catered for.
Enter, I kid you not, the vegetarian, run of the mill, no need to be refridgerated Shaker Cheese. The disgusting not-in-the-cheese aisle stuff. Doesn’t contain the nasty meatstuff (check the label, but I haven’t found any rennet in my local shops). The ricotta I use is also veg, but you’ll have to check the ingredients because its a gamble with the delicious soft cheeses. This pie also is delicious, and I ate at least 75% of the tray (a measley quarter with Schmalice and a half after she left) and didn’t save any for the working late boyf. Read the rest of this entry »