This weekend I begun my 21st birthday celebrations. It is, admittedly, somewhat early, seeing as it is nearly 2 weeks away, but this weekend was the only one where everyone was available for a dinner party. My group of friends repeatedly told me that I was mad, wanting to cook for them to celebrate my birthday. But I enjoyed myself so much that it was like an extra little present that they let me make the food.
This recipe is for the starter, consisting of these beautiful stuffed peppers and tomatoes that I served with a rosemary and olive oil bread and garnished with some fresh basil leaves. The filling is so amazing. It’s creamy and packed with flavour, but is still light and fresh, making it perfect for the first course of a long meal.
I know, I know, it’s been a while. I have been very disorganised in both cooking and photography. I feel bad about not posting regularly, but hopefully these adorable little pancakes will make anyone who is upset by the absence of blog-posts forgive me.
This is my Mum’s recipe for her go to breakfast to
force coax me and my brother out of our beds on Sunday mornings. It was always very successful. These drop scones are the sort of breakfast that make you want to sing “yummy yummy yummy, I’ve got love in my tummy…” – or though maybe you’re just joining in with what your mum is singing while she cooks them… Seriously, though, sweet and fluffy, they are the start of a good day. I like mine with golden syrup and fresh berries, but they are gorgeous on their own, too.
I recently went blackberry picking with my mum on the common near where she lives. The blackberries were out in full force and most of them tasted delicious, with the occasional pout-inducingly sharp one . The biggest, juiciest berries always seem to be at the top of the bushes, and with neither of us measuring more then five feet, it is a little bit of a challenge to get the best ones. Nevertheless, I think we did rather well, with enough blackberries for me to make scones to take to a 12 person barbecue and accompanying jam.
We went to Nottingham food festival on Sunday at Wollaton Park and came back with a pretty good haul: some chilli jam, smoked cheddar, chilli cheese and walnut bread. While we were there I also at the best fish finger sandwich of my life – with smoked salmon and crayfish fish fingers and a generous amount of mayo – and Angelo had a burger topped with bacon and fried cheese (serious food envy happened, despite my mostly-vegetarianism).
But its the gorgeously flavoured walnut bread I am here to talk about because, as you may have guessed, I decided to recreate it but with cheese. Because, as is my life motto, what is not improved by cheese?
After the last two posts being decadently delicious but a little on the unhealthy side – i.e. downright bad for you – this blog is in need of a refreshing, nutritious recipe. Enter bulgar wheat salad.
This salad has many layers of taste and texture: richness from the tahini; zing from the lemon; freshness from the mint; warmth from the cumin; creaminess from the feta, I could go on. It tastes like summer from the middle east. What a shame it is pouring with rain outside.