2 days ago I reached another milestone; 2000 hits on my blog! I was in Scotland at the time, hence a late post but I wanted to say thanks again to everyone who reads my blog; to the regulars and those who come across it for just one post or more.
I know I have a fair few followers who are friends and family so a big thanks to them for continuing to support me in my efforts to improve my cooking 🙂 I really enjoy cooking already but the positive feedback definitely motivates me to carry on blogging.
And then to people who just come across my blog by some other means; thanks for taking the time to read it and for the comments also! I’ve said it before but it gives me great pleasure to know that people are interested in looking at the food I cook, it continues to be a surprise to me 🙂
I think when I reached 1000 hits I had big plans to overhaul the blog (and never did!) so for now I will just say that I intend to carry on doing something I love; cooking, taking the pictures and publishing them on here 🙂
From a very happy almost chef (pictured with one of her favourite things)!
Today is a holiday and to celebrate that and reaching 2000 hits on my blog (!!!), I wanted to make something I’d not done before. I was searching by the ingredients I had in the fridge and found this recipe which is on the BBC website:
So I’d definitely made mash before (!) and salmon so the unknown piece in this recipe was the hollandaise sauce. It turned out to be not that complicated despite not really having the full list of ingredients (at least not quite enough butter!). The BBC recipe suggests that the ingredients listed make enough sauce for 1 person. Now, I’m not sure if people exist that would eat that much hollandaise sauce but my recommendation is that it makes easily enough for 2-3 people 🙂
Despite cooking quite frequently, new sauces do still seem like a step into the unknown so it was good to have done this one and seen that it is fairly straightforward. The end result was that it tasted great, especially in the combination with the mash and salmon but perhaps with that much butter, anything would! Now just to perfect my sauce spreading on the plate…
I’ve had 3 kohlrabis in various vegetable boxes now. I’m still learning about them and so far have definitely found them much better in soups. I tried this recipe today and really enjoyed it so thought it was the best one to share.
I used half a courgette, one leek, one onion, one kohlrabi for the vegetables, chopping them into fairly big pieces. This probably makes enough for four people.
I started by melting some butter in a large saucepan, adding the chopped leek and frying gently for 5 minutes. I then added the rest of the vegetables along with 750ml of chicken stock and some chopped parsley and simmered for about 25 minutes. I blended it until it was quite smooth and served straight into bowls before adding some freshly ground black pepper, a spoon of double cream and topping with some more parsley.
Another tasty dish and fast to make, just a shame it is 25 degrees outside so we are not really in soup season! I think if the kohlrabis keep coming, I will have to advance the repetoire!
Another week brings another veggie box delivery and this week I had a fair amount of courgette and onion. I also had frozen some nice cuts of beef and given that I usually have a good supply of cream and creme fraiche in the fridge, this dish came to mind.
I did a quick search and loosely based it on this recipe from Rick Stein:
After a lot of Italian and Chinese cooking, it was good to make a recipe from a different place; Russia 🙂
I didn’t have mushrooms or sour cream but substituted the mushrooms with courgette and the sour cream with a mix of creme fraiche (about 2 tablespoons) and double cream (about 100ml).
I started by gently frying the courgette and onion in melted butter with half a teaspoon of chilli powder (didn’t have paprika either!) for about 5 minutes. I removed them from the pan before adding the strips of beef and cooked for one minute. At this point, different from Rick’s recipe, I added the onion and courgettes back in and added the cream/creme fraiche mixture and simmered for just over a minute before adding the lemon juice and fresh parsley and serving with rice (not matchstick potatoes!).
It is a really simple dish, quite versatile as you can see by the amount of ingredients I changed and really, really tasty! Another happy Saturday night meal and giving some comfort before watching England lose in the World Cup! 😦