16.07.08: Black bnz and polenta

Got a sense of deja-vu? Yeh, you right. But this time He made the bnz, sliced the avo, and stirred up the polenta, then tossed together a salad starring Sweetfire beetroot and Jersey jewel tomatoes.

HE SAYS: Apart from stabbing myself in the hand as I tried to de-stone the avo, my first attempt at the new-wave bnz was a success. The herbs were herby and the spice was just right. The polenta could of been a little more porridge-like but I ain't complaining to the chef (I'm no masochist in the kitchen, however it seems). The salad was a double beetroot bill with thin raw slices and thick chunks of sweetfire pitting their wits against the stubbornly delish tomato bits.

SHE SAYS: His first batch of the herbalicious black bnz went down a treat - the thick consistency and coriander flavour were spot-on. Repeat performance by polenta drew more rave reviews - I think we can now say it's the standard starch for the dish. Salad was refreshing enough and decent filler.