Today I fancied both something fresh, warming and above all healthy. Not always an easy combination, warming and healthy yes – you make soup, fresh and healthy – you make some sort of light veg dish. However the three combined always seems to throw me into somewhat of a muddle.
Nevertheless today I think I might have cracked it. Warm salad!
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From Sunshine
I know it was supposed to be a scrap book that filled up day by day. But realistically with intermittent wifi and some might say too much fun – if one can have such a thing, posting photos of my food just didn’t happen.
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Guess what it’s November and this morning I watched the sunrise, had a massive sweat in jeans and a shirt and swam outside in pool.
No I am not crazy I am just in LA! Hurray for Sunshine! – it’s like getting a second summer.
Well if my last post wasn’t autumnal enough for you be prepared to be bombard with food warmth that can only mean shorter days, rainy evenings and heart warming food.
Despite this week being ridiculously busy – I have been working on an extra special From Scratch Project for Christmas( details coming soon), I made sure I spent sometime making a warming treat to bring a bit of extra loving to my busy days. A few weeks ago I had a slice of pumpkin pie. Since then have been obsessing over root vegetables of all kinds.
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I am not sure when it officially becomes autumn, but for me it’s the change from craving light refreshing suppers to yearning for warming stews and rich flavoured delights. That has certainly been the case this week.
The rain has been falling, it has been freezing outside and all I really fancy doing is cuddling up on the sofa with a cup of tea and warm toast. Unfortunately that is not a sustainable diet, so other options must be found to help sooth our souls as the wind picks up and the evenings grow dark.
This week I decided to turn a classic summer dish, risotto, into a warming autumn treat.
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I just wanted to write a quick post about why you would eat From Scratch.
The other day I went out for dinner ( I know, not From Scratch – but there is a point so bare with me)
I ordered a fairly simple noodle dish which I received and did taste very nice, but it didn’t really have flavour it was just nice (I think perhaps It might have been the msg) anyway the point the food tasted nice but it was beige. No other colour just beige. It supposedly had about 10 ingredients in it – all of them apparently were beige. Now essentially there is nothing wrong with it, as I said it tasted nice but that was it.
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Now I have lied a bit in the subject line because I didnt actually have it for supper. This was todays lunch. But it was a lovely warm and filling lunch so as far as I am concerned it counts as supper, obviously I will still be eating supper, but you get the picture.
Peperonata has been on my list of dishes to try for a while now. SO when I came back from the gym starving, I did what any sensible person would do and had a banana.
This isn’t really a separate post more of a continuation of the ode to figs that I started on Saturday.
Sunday was no different, the figs were going strong and I decided to make a Goats Cheese, Red Onion and Fig Tart.
I served it with a simple salad and it was the most delicious and satisfying lunch I have had in ages.
The recipe is really easy and most of it can be prepared in advance, so I think this might become my recipe of choice when people are over for dinner.
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Today I have had a love affair with figs. I think figs might be the greatest reason for September. Bold I know, but it’s worth considering I assure you.
After managing to get my hands on a couple of pounds (we are talking weight not monetary value, although thanks to seasonality and good old market shopping they weren’t far off) of figs and decided to go a little crazy. I have big plans for some sort of savoury fig and cheese tart for tomorrows lunch, maybe followed by a fig and almond sweet desert but those dreams I am saving for tomorrow. Instead, today I decided a lovely jar of fig jam would be my goal, with an accompanying loaf of bread.
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Recently I have been getting more and more fed up with those half used packets of different foods shoved at the back of my cupboard. I know the whole point of non perishable food is that it can become part of loads of meals. But I just seem to be collecting half empty packets of loads and loads of things, I mean I have 4 different kinds of rice packets all half used. How annoying!
After reaching my limit of shoving more and more in the cupboard I have decided to start using it. In my mind this is a great challenge. You spend less money as you are using up rather than buying more, you get to be a bit inventive and play around with flavours and ideas. Oh yes and you get more cupboard space.
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