Thursday, 25 February 2016

Pasta with spicy cauliflower crumbs & purple sprouting broccoli

I've got into this habit of adding crispy sourdough crumbs to my pasta. Especially when mixed with spices such as chili and garlic, it adds a beautiful flavour as well as a magnificent crunch. I realise, however, that this is adding delicious carb to delicious carb and it would be in my waitsline's favour to look at other options once in a while. Hence the cauliflower. 

Tuesday, 9 February 2016

Rye Sourdough Grilled Cheese with Olives & Capers

I don’t think you need to be a rocket scientist to see that this grilled cheese is going to blow your mind. I’m taking the usual formula, cheese+bread+heat, and adding a couple of little extras that I think you’re going to adore. By using a rye sourdough instead of your standard white, this adds a supreme crunchiness on the exterior of the sandwich, a brilliant sturdiness to keep your toastie from flopping (no one likes a floppy toastie) and an intense, nutty rye flavour that adds beautifully to the flavour combination of your masterpiece. You can see how the edges have crisped up into a golden crunch, and the centre of the rye bread remains soft and gooey. It is just as much about texture as it is about flavour. 

Tuesday, 2 February 2016

Thai Basil Chicken {Pad kra pao gai / ผัดกระเพราไก่}

Pad kra pao gai - ผัดกระเพราไก่

If you've had the pleasure of visiting Thailand, you'll know that one of the most wonderful things about it is the food. This particular dish, alongside pad see ew (to be continued...), is an absolute favourite. Alongside spaghetti oilo e aglio and this roasted salmon, thai basil chicken is a staple in our household and gets made at least once a fortnight.