breakfast frittata

breakfast frittata

This last month, I’ve mostly posted about cocktails. If you don’t drink, or just don’t like cocktails, I can only apologise. I didn’t intend to mostly post about cocktails; it’s just that that seems to be all I’ve made in the last month or so. On the rare occasions we’ve actually eaten at home, dinner has been whatever vegetables are in the fridge with whichever tin of pulses are at the front of the cupboard, which I can’t imagine you’re particularly agog to hear about.

Mostly, though, I’ve been eating elsewhere. With friends or with family or with colleagues – or on my own, on a train between a class in one city and cocktails in another. So I’ve not really been cooking all that much. Cocktails, on the other hand – made loads of those.

Next year (which is now this year, alarmingly), I’m looking forward to things slowing down a bit. One class has finished, and another has moved a day to the right, meaning that my in-out-in-out of the flat pattern will no longer be the exact opposite of John’s. We’ll get to eat together again! I’m really looking forward to spending more time with him, to being able to see my friends in places which aren’t the gym, and to having more time to spend here, with you guys.

Recipe after the jump. Continue reading

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vanilla almond butter

vanilla almond butter

I’ve been trying to eat more protein lately. It’s difficult, though; I’m far more used to worrying about the environmental cost of eating meat and whether I’m getting my 5 a day than I am about things like protein.

One of my solutions to all this is to put nut butter on everything. Sounds simple, right? Unfortunately, I really hate peanut butter. I mean really. I’ve tried to like it, I honestly have, but me and it – we just don’t click. This puts me at the more ‘rummaging around in health food shops’ end of the nut butter selection straight away, and from there it’s – apparently – a short step to making your own.

I know. I’m just as surprised as you. Making nut butter is something I’d previously thought only people who lived in communes did, and John won’t let me move us into a commune. He can be very unfair.

Thinking about it, though, if it was a choice between using my supply of turbine powered electricity* to run wifi or a food processor for 30 minutes, I’d definitely choose the wifi. Maybe it’s just me with the nut butter, then.

* they had turbine powered electricity in the commune in the book Wild Abandon; this fact represents 100% of my knowledge about communes.

Recipe after the jump.
Continue reading

croissants

croissants

You know those mornings? When you’ve had a full week at work and then a Saturday class from 9am and then you still have to get up, even though it’s Sunday, because – through some fault of bad planning or maybe just because whoever’s in charge has something against you personally – it happens to be the third Sunday in the month which is the day you do volunteering for a charity an hour’s drive away? Well, these croissants will make it all better.

Yes, they’re a bit of a faff, but it’s totally worth it. They freeze well and can be baked from frozen for those emergency croissant moments. We all have them.

Recipe after the jump. Continue reading

Indian scrambled eggs

indian scrambled eggs

Due to a husband with a badly sprained ankle who chose 5:30am as a good time to see how good he might be at walking, I spent quite a lot of this morning in the A&E department of the hospital up the road.

I wouldn’t necessarily have chosen this as a way to start a morning, but it did come with the surprise perk of completely ruining our usual routine. Today, we got to sit down! And drink a cup of coffee! All the way to the end! Yes, I did have to plough through work looking a bit like I’d crawled out from under a rock (when it’s a choice between coffee and good wardrobe choices, the coffee will always win), but it was totally worth it. Good breakfasts are one of my favourite things.

This is one of the best recipes I’ve found for a weekday breakfast – it can be made, just, in 15 minutes (if I’m not too precious about the chopping), is super tasty, and keeps me away from the ever-present office snacks until lunchtime.

Recipe after the jump. Continue reading