06.08.08: Black bnz with moz and tomato salad

He whipped up yet another batch of those good ol' black bnz, this time with polenta and paired it off with a salad of tomatoes, avo, radishes and some moz for good measure.

HE SAYS: The bnz were up to scruff tonight and came thru on the herby and smoky front, a big bag of coriander was used to full effect, every stalk and leaf was rounded up and accounted for. I added some parmesan cheese to the grits just for kicks but the added flava was mostly hidden by the mound o' bnz. The salad was a hot and cool affair with the moz, avo and tomatoes providing the cooling quality and the radishes and wasabi lime dressing delivering the mustardy intense heat (which went straight up my nose and ignited my tear ducts). Thus, I proceeded to cry like a baby (tears of joy, people. Tears of joy).

SHE SAYS: The black bean reformation continues to deliver the down-homey yet fabulously fresh delight one needs to repair the damages of the day's living. Agree with Him that the parmesan indulgence was somewhat subdued, but added a note of richness nonetheless. Loving the wasabi dressing, but do think the v. subtle charm of fresh moz is overwhlemed by the shouty tongue-pleaser.

23.07.08: Lemon chicken with moz and pear

He put together the lemon chicken dish with a mozzarella, pear and avocado salad gussied up in wasabi and lime dressing.

SHE SAYS: Really jammy on the lemons tonite, I've been missing that element. Tried to cut in a bit of lemon with every bite! Exceptionally garlicky roasty green beans, and in this dish, the more the grn bnz feel the heat, the better. Typical nods of approval to the chicken and potatoes as well. Enjoyed the wasabi whoosh of the dressing - a kicky partner for pear - but felt it overwhelmed the shy moz, leaving it only texture, not taste, to wow with.

HE SAYS: I par-boiled the potatoes a little longer then I intended but they still came out pretty crunchy and not the mush I was half expecting. Chicken was done perfectly, not too dry and crispy skinolá to boot. The lemons were jammin' but I could have done with a little extra lemony-oil to spoon over the top of the chix - still, I'd rather have less then it be a sea of grease. The salad was quite the extravaganza, what with the mozzarella cheese anf the lovely pear paring, I couldn't complain so didn't.

11.05.08: Scrambled eggs and salad

Just a little sumpin' sumpin' for Sunday: scrambled eggs and spinach salad with fresh tomatoes, sundried tomatoes, and a big ball o' mozzarella. He augmented his plate with a Marmitey bagel.

SHE SAYS: Just what I needed: quick, easy and filling, but not too filling. The herbs and oil clinging to the sundried tomatoes added a subtle pizza-like flavour to the salad, which was quite welcome. The only thing I would have added was another egg or two - scrambled eggs are v. moreish!

HE SAYS: After a boozy picnic lunch, this meal hit the spot - breakfast comfort food. Salad was perked up with SDT and mozzarella, which tasted better then the posh "taste the difference" Tesco variety we tried last time.

02.05.08: Grilled salmon, fancy veg, and caprese salad

She knows how to move it on a Friday nite: Salmon loin dusted with a southwestern spice mix and grilled with olive oil; one pack fresh fancy veg, stir-fried with wok oil (purple sprouting brocca, sticks of carrot and butternut squash, and snap peas); and a layered salad of Garofalo buffalo mozzarella, basil leaves, and some properly ripe red tomatoes,

HE SAYS: I thought the salmon was grilled to perfection, on the verge of burnt but very tender in the middle. I haven't tired of and still enjoy the spice rub it's coated with, and with a squeeze of lemon I was in 'eaven. The veggy medley made a first-class support act, al denté not
Al Bundy.

SHE SAYS: The salmon tasted lots better than it looks - it came close to being blackened, but just escaped such an indignity. The veg were just fine, ma'm; the little juliennes of squash were particularly sweet and had a pleasing potatoey texture. I was really looking forward to the salad, craving that near-bitter bite of basil with the creamy mozzarella and plump, juicy tomatoes, and was not disappointed - only, I could have easily saved £1 and a bit instead of buying the fancy cheese, because the good ol' Lucia brand would've been just as good for flavour. In fact, I think I like its strandy texture even better, if ya know what I mean.

0.04.08: Quorn, polenta, and veggie tomato sauce

She's got lots of textures goin' on: crispy lemon-pepper quorn escalopes and creamy polenta with some parmesan stirred in, plus smooth basil-and-roasted-garlic tomato sauce (courtesy of Lloyd Grossman) thickened with onion, aubergine and peppers. Tonite's salad saw mixed leaves livened up with some leftover celery, the rest of the mozzarella pearls, and, of course, a conference pear.

SHE SAYS: Eminently satisfying. Quorn and L. Grossman never steer me wrong, and the new M&S polenta stirred up thick but not gluey, just like it should. The celery added hearty cunch and delicate anise flavour to the salad, and proved an excellent partner for pear - who knew?

HE SAYS: Enjoyed the polenta (or yellow cheese grits, take your pick). The quorn delivered its usual peppery crunch, and the salad was nice, too; with a hint of balsamic, it balanced the sweetness of the pear ever so well.

1.04.08: Red prawn and mango curry

She delivered the weekly red prawn and mango curry favourite and current Tuesday nite staple to our bowls with a tomato and spinach salad pepped up with a special guest: mini mozzarella balls (applause).

SHE SAYS: You gotta love this deep bowl of rib-stickin' curry - it's just so reliably yummy, easy, fragrant, and wholesome. As He says below, there are virtually no improvements to make to the recipe, but before I added the broth made from the new, jellyish M&S bullion, I took a sip of it and said, 'Wow, it tastes like chicken!' (Ahem.) Seriously, it's worth the extra dosh for this stuff. Like Him, I was also rather perked up by the addition of mozzarella 'pearls' to the salad, though I agree they were less than flavoursome (a fault of that Healthy Eating range, methinks).

HE SAYS: We like consistency, can you tell? Even though this dish is almost perfect, tonight's version seemed to be intensified by the inclusion of the new M&S chix broth and letting it simmer for a little longer in our new pot. The shrimp were added last, thus keeping 'em from overcooking and the mango was added earlier then usual, making it softer then previous go-rounds. I liked the mozzarella balls for their convenience factor but the actual flavour was a little underwhelming. Still a welcome addition to the salad, esp. when drizzled with a bit of olive oil and balsamic vinegar, baby!

04.03.08: Lemon chicken and mozzarella salad

He prepared it, She watched the oven...it's the Hungry Man dinner with a citrus kick: our fave lemon chicken returns. And it's not alone.

Special guest star Caprese salad puts in an appearance (His idea, Her execution).

HE SAYS: Mmm-mm good! Just like my momma didn't make. This chicken dish is in heavy rotation at the mo', more out of pleasure than habit. There was less juice in the pan, which helped the chicken and the potatoes crisp up nicely. The salad also hit the spot - who doesn't like fresh mozzarella? Spotted the lowfat version in the store, but mozzarella is already a lesser offender in the fat dept. than most cheeses, so why sacrifice flava-flav?

SHE SAYS: I always looove lemon chicken nite. Completely agree about the fresh mozzarella, and I would add that even the cheapo store-brand is delishy over here. Only prob is tomatoes can be watery this far out of season, but the salad was still v. refreshing and made a nice change from our usual combos.