Sigh
So if the devil wears Prada, I want to wear Alexander McQueen. Specifically, this dress as seen on ASOS (would that be ASOASOS?). It's completely American Apparel with splashes of sequins, and that hits many of my buttons.
So if the devil wears Prada, I want to wear Alexander McQueen. Specifically, this dress as seen on ASOS (would that be ASOASOS?). It's completely American Apparel with splashes of sequins, and that hits many of my buttons.
Worst photo ever. The fish flaked as I was taking it out of the oven, but it was so incredibly delicious it was one of the rare cases of not caring how the shot turned out - I just wanted to eat more of it.
Andrew sent me this recipe the other day, using pork chops, a similar recipe to one Kath makes with lamb chops. Since our Islamic shop is somewhat short of pork, I used lamb chops.Sick of eating tuna salads and vegie soups and sandwiches, I was craving a real meal, both the cooking and eating, and this was it, good ol' meat and veg.
Seal the chops and remove. In the same pan braise fennel that has been cut into 8, along with spring onions, a head of garlic and my Dutch addition of mini brussel sprouts. They are really good. Cook until the vegies have some nice caramalisation then pop into the oven for 15-20 minutes, then top with the chops and roast for 5 minutes. The chops will be perfectly pink and juicy.
The smell of the caramalising fennel is out of this world, transforming the aniseed bulb into sweet, milder leaves. Try it even if you don't usually like fennel.
This Clementine and Olive Oil Cake recipe from Cafe Fernando is so easy. I've never made a cake with olive oil before but it makes the cake moist and light so I'll be seeking more recipes like this out. The scent of citrus, from rubbing the zest into the sugar to taking the cake out of the oven, brings such a happy, sunny smell to the house. Serve the cake with a dollop of creme fraiche.
So what are clementines like? Exactly like mandarins, seedless and maybe a touch sweeter. But don't you just love the name?
And it absolutely works. The steak was lightly salted, juicy and a gorgeous aged deep red, with a lovely crust. I will definitely be doing my steaks like this from now.
Heston's Irish mash is made by cooking chopped spring onions in a little milk for 3 minutes so they still have bite, then adding the onions and onion milk to mash. His is of course butter-rich (250g for 4-6 people) but it doesn't need more than a tablespoon.
As for the samphire, these beautiful salty, crunchy beans only need to be poached in unsalted boiling water for a few minutes. They went very well with the dish.