In My Kitchen

Sunday, 22 June 2014

In my kitchen last week.













~ Strawberries on a striped teatowel (again)
~ A breakfast of toast and homemade lemon curd.
~ Fluorescent chorizo meatballs made by mixing equal quantities of  skinned cooking chorizo and ordinary sausages.
~ Washing up to be done 
~ Cashew noodles
~ Hummus, carrot and salad rolls for lunch
~  Bacon. Yum
~ Leftover-spaghetti frittata
~ Cumbrian air-dried ham
~ Chicken in a bath of lemon juice and olive oil, rosemary, peppercorns and garlic waiting for the grill.
~ Cherry ripe
~ Goosegogs and elderflowers for a crumble.


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26 comments:

  1. I have exactly three small unripe gooseberries on my tiny plant. It was tiny but prolific on my Newcastle allotment, and has not taken well to Somerset. Haven't spotted any in the shops yet either. I envy you yours......

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    Replies
    1. Not from my garden, like yours mine have failed this year. I bought these in Ludlow.

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    2. Ludlow Food Centre? We love it there, the staff are knowledgeable and welcoming and the food is excellent.

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  2. What a lovely foodie week :) x

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  3. Some great ideas to feed my crowd of hungry children! I am fascinated by the leftover spaghetti frittata and the fluorescent meatballs.

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  4. Sue, these photos of your week are making me very hungry. Good thing that I am tending to that hunger right now with delicious pasta with ham, shallots, julienned sweet red pepper, mushrooms,fresh asparagus, some frozen peas, sauteed in olive oil, along with freshly ground black pepper, parsley, oregano, basil and parsley. I added some tomato paste. Deglazed it all with a little red wine. When the pasta was cooked, I drained it, added it to the veg/ham saute, mixed in little more ground black pepper and just a splash of light cream. Toss it. Got it into my pasta bowl and added freshly ground parmigiano reggiano.

    Sue...it tastes great.

    Do you know, every time i now see bacon I think of your recipe for colcannon, that got me friendly with kale. Bacon has great powers.

    I'll be having blueberries and cream a bit later on.

    Thank you again for the recommendation of Tamar Adler's An Everlasting Meal. I am reading it on my subway train commutes to and from work, and do find that folks seem to be looking over my shoulder to see what this book is all about. Yes, Sue, they are looking up from their smart phones!

    xo

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    Replies
    1. Frances, that pasta dish sounds absolutely delicious.

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  5. You eat so well. And you photograph the food so well too. What lovely seasonal dishes you planned and ate last week. x

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  6. Goodness what feasts. Lemon curd on toast for breakfast I think

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  7. I would love to have been in your kitchen last week!

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  8. Wow! I'm impressed. It all looks delicious - I'm definitely inspired in the kitchen today. Thank you for sharing. :-)

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  9. I've just found you... what a lovely gentle blog. Why aren't you fat?

    LLX

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    Replies
    1. Hello Lettice and thank you. Odd how a head and shoulders photo can give quite the wrong impression about one's size!

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  10. I know I'm off topic but I have just been lent a book called August by Gerard Woodward. Any good for your year in books?

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    Replies
    1. I've just had a look on Amazon and it might well be Lucille, thank you. I was thinking of One Fine Day by Mollie Panter Downes for July which you introduced me to, but I really ought to read new stuff.

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  11. Please tell us about the goosegog and elderflower Sounds intriguing.

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    1. Quite ordinary really Ma. It was just a crumble. I stewed the gooseberries with elderflower and sugar until they had begun to burst. Then I threw away the flowers and put the gooseberries in a baking dish and topped with crumble and baked it.

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  12. I love your striped tea towel, and it makes a charming backdrop. I also think the gooseberry and elderflower crumble sounds delicious. Thank you for the lovely pictures, so bright and summery.

    Slán go fóill,
    Giselle

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  13. Gordon Bennett! wasn't hungry until I saw that lot.....now off the raid the fridge/larder etc xxx

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  14. Anonymous3:46 pm BST

    hi sue looks fantastic, have you a recipe you could share/point the way to for the noodles ? thankyou tessa

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    1. Of course Tessa - Stir-fry carrots, spring onions, peas and sweetcorn (or whatever veg you like) in a mixture of sunflower oil and a little sesame oil (sesame oil for its flavour). Add grated root ginger and crushed garlic. Then add cashew nuts. Toss with cooked egg noodles and soy sauce. bean sprouts are good in this too.

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    2. Anonymous6:33 pm BST

      thankyou very muce
      tessa

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    3. Anonymous6:33 pm BST

      much even

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  15. Thank you. I was going to ask about the stir fry too but have read your comment. I think the kids will have a go at that too.

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  16. ... and now I am feeling quite inadequate...
    Ax

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