Well, I feel completely useless as to have not put up any recipes for quite some time - so do not desert me, as I am back......
It is due to a mixture of being madly busy (Ana and I had a show) - a little bit social - and not having a chance to photograph any food before it gets devoured.
We had 12 people over for Mike's birthday on Friday night, but also to celebrate our amazing friends over from Cambodia. I literally cooked up a storm, and then had far too much to drink, so can't properly remember what it tasted like, and before I batted one of my false eyelashes, the kids had tucked into my ridiculously delicious honeycomb and chocolate cheesecake (which as it happened still tasted good at 4am), but sadly unphotographable at that time .......
I also made a very healthy and beautiful salad of rocket, figs, goats cheese, and pomegranate with balsamic dressing, which I will have to make again as I could eat it ALL day - but I won't bore you with the stuff that I'm not writing about - and before I pass out from tiredness (another family wedding yesterday - amazing, but not quite as insane as the one from last weekend, which is a whole nother story)...
So on to a particular healthy supper, that I cooked for Holly's return from school last week, and it was her choice. She is home on study leave (did we ever have that?!) - it's brilliant to have her home (but sometimes when she's still loitering around the kitchen at 2.30 am, I kind of think she might be better off going to bed, and not asking questions like "Why are your eyes so red? and "why are you so hungry"? The joys of boarding school!
Hugo seems to have made rather a surprise visit home too (the school didn't seem to want him there for a bit after some alcohol incident, so he's been welcomed home into the heart of his rightly or wrongly proud parents - I knew he was my son after all - Thank the Lord!
INGREDIENTS (for 6)
2 red onions
3 garlic cloves
Packet of new potatoes (cooked)
Packet of broad beans (frozen)
3 courgettes (chopped)
2 clumps of asparagus (chopped into bitesize)
Bag of spinach
Veg stock
Lemon juice
Cook finely chopped onions, cook till soft and add garlic. Boil the frozen broad beans till they are defrosted (no longer) - literally, just till they are basically defrosted, and not soggy and grey) . Add them to the onions and garlic. Add the already cooked potatoes (which take about 15/20 mins from cold water to boiling (so actually, although I've written it in the wrong order, you should maybe do that first. Once cooked, drain and leave to cool.
Once the onions and garlic are soft (and not burnt), add the potatoes and the courgettes, and stir for about 5 or so minutes, add the stock, (maybe 2 cubes diluted in about 1/2 pint of water). Add the asparagus, and some lemon juice, (I prefer freshly squeezed), and then some salt and pepper for tasting. Do not over cook as it starts to lose the colour (this should all take no longer than 10 mins. Add the broad beans, and then at the last minute before serving, add the spinach - and stir for about a minute. You can also add some herbs if you fancy.
We served this with some fresh sea bass (Moxons is a joy, and rather a handsome french man (but obvioulsy that's not my main reason for visiting his rather fine establishment.)
I think Holly was happy with her welcome home meal, but don't want her to feel that she should never return to school again, so may have to serve her some chilli feast tomorrow, just to remind her that school food has its advantages....
I do have a picture (have resorted to I phone, but it ran out of battery, and so had to wait for it to charge while we sat watching it get cold)
The filleted sea bass drizzled with a little lemon and pepper on the top, was perfect.... and we got stuck in to our hearts content.
It was kind of healthy though, and I do like a good balance in my life, so the crunchies that I bought for my chocolate and honeycomb cheesecake needed a replenishing the next morning.....
I hope you like it - please let me know if you do......
Also, I added a photo of my little elf helper on Friday night..... I mean the Max added touch mustn't go unrewarded!
Now, Im off to slump on the sofa while Mike is homing in his bbq skills - so we'll be eating around 5 then?!
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