Fast food after a Friday-nite dash around the sto': spinach omelette with the remains of the vintage cheddar; a pack of precut stirfry veg padded out with oyster mushrooms and mung bean sprouts; plus a salad of mustard leaves, tomatoes, and some seriously scenty physalis.
HE SAYS: The stir fried veggies were not that inspiring and I reached for the hot sauce once or twice but they still were a nice accompaniment to the omelette, which was light, fluffy, fresh and tasty. What with the inclusion of spinach and the hint of aged cheddar (and a half a toasted bagel for good measure) I felt very satisfied and warm inside.
SHE SAYS: Spinach omelette is my favourite flash in the pan - and that pan makes such perfect omelettes: toasty on the outside, hot and melty on the inside. Makes me want to do breakfast every day for dinner. Stirfry was rather enh, the extra veg didn't add anything special - it was all a bit soggy, should have held the soy sauce and mirin. The salad had a heady aroma of physalis, which made it more than a virtuous afterthought.
Sunday, 8 June 2008
06.06.08: Omelette and stirfry
Sunday, 1 June 2008
01.05.08: Risotto with mushrooms and peas
A serendipitous sensation: on the train home last nite, He ripped a recipe our of some freebie mag left on the seat, and tonite She cooked up a Milanese Risotto starring peas, chestnut and oyster mushrooms, white wine, chicken broth and spring onions, plus pesto handily rescued from the freezer. (Actually, there's nothing Milanese about this risotto - normally that's v. plain, with just a few saffron threads - none of this veggie and pesto nonsense.) A salad with garlicky olives, some sundried tomato and tiny bits of lemon filled in any remaining corners.
SHE SAYS: Mmm-mmm good! I had my doubts about this recipe, as it required very little stirring and no sauteeing of any ingredients except the rice (was this reeeally a risotto?) - and I admit I was feeling snobbish about the frozen pea component. Well, bust my buttons, was I wrong! It was rich yet subtle, creamy and satisfying - and not as goosome as many another risotto I've made. It was also the easiest risotto I've ever turned a hand to, so I'm sure it will have an encore.
HE SAYS: Agree with her, it was fab. Lots of intense gravy-esque sophisticated flavours and meaty mushroom textures made this a winner. Salad weren't bad neither, espesh with lemony garlic olive type fixin's, ooh mama.
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