With my latest post today I reached the 1000 total hit mark!!! It makes me very happy to know that many people from around the world have seen my blog and hopefully enjoyed my cooking a little! Really, to see the list of all the countries where the blog has got to, it is a very nice feeling.
But in fact this blog has given me great pleasure just by doing and then writing about one of my favourite things; cooking! So regardless of how many people have seen it, this blog has given me a lot this past year, like a positive constant in my life 🙂 Despite everything I got from the cooking and writing alone, I want to say a huge thanks for all those people who have clicked, read, followed and especially to my few loyal commentators! You know who you are!!! You have made a small time cook smile a lot tonight!!!
Now, I can plan for new styles of recipes, maybe update my “about me”, maybe give the site a refresh in honour of reaching the 1000 mark. As always, any suggestions welcome!
Thanks again for reading from a very happy blogger!!!
Having just come back from a trip home and watching a friend eat a very tasty looking caesar salad, I thought it was time to make this dish. Also a trip home results in a lot of eating, so I wanted to feature a salad as my next recipe in an attempt of correcting this. Unfortunately due to the amount of mayonnaise in this dish, I think I achieved the opposite but it was delicious anyway!
The recipe is loosely based on this:
However, as I don’t particularly like anchovies or croutons I omitted these. I’m also going through a phase of not liking garlic so much so I omitted this also as I thought raw garlic might be overpowering for me.
I started by cooking one chicken breast in the oven for 25 minutes on 180 degrees. While the chicken was cooking, I mixed the parmesan with the white wine vinegar although I did this in a bowl rather than a blender to save on the washing up (no issues with the results of this technique!)! I added the mayonnaise, mustard and salt and mixed some more.
I added the lettuce mix directly into the sauce and continued to mix. I used a bagged salad of a few varieties of lettuce and carrot.
I put the salad mixture on plates and added a few strips of cured ham.
Once the chicken was cooked, I sliced it and added on top of the salad mix. I used one chicken breast between two people.
Finally I grated some more parmesan over the top along with some freshly ground black pepper.
The taste was great as expected mainly due to the amount of mayonnaise in the recipe! However, I suspect the calorie content is still much lower than you would find in a restaurant caesar salad so not so bad. I will just have to keep it for the end of very healthy week as a weekend treat!
This recipe was inspired by having a very full freezer! We bought part of a cow sometime ago and it has slowly been filling up our freezer after several visits to the farm! So Kristine, no cow pie yet but still cow related 🙂
It’s quite a simple recipe but with good results. Tasty, fairly healthy and resulted in very tender meat.
I used 4 small beef escalopes for two people. The escalopes were already pretty flat but you can always tenderise them more by wrapping them in clingfilm and hitting with a rolling pin (or a proper meat hammer if your kitchen is that well equipped!!!).
I put the two ends of a loaf of bread into a blender to get breadcrumbs. I mixed these with 50g of parmesan cheese and a handful of chopped parsley. Then I beat two eggs (well 1.5 after I managed to lose some on the floor, don’t ask me why!) and mixed with a little bit of lemon juice. I dipped the escalopes in the egg mixture and then coated in the breadcrumbs ready to be cooked.
I gently fried some slices of courgette and asparagus for approximately 5 mins. I cooked the escalopes in a little bit of oil for 3 mins on each side and served with a slice of lemon, some nice wine and candlelight 🙂 A perfect light meal!