About a month ago I was lucky enough to go to Viajante, which (as you can see from my review) was an incredible experience. I was ecstatic that it had set up camp just 10 minute’s from my doorstep, and had already started concocting another ‘celebratory excuse’ to go back… …So, imagine my absolute horror [...]
Posts Tagged ‘supper’
Corner Room
Posted in Reviews, tagged Bethnal Green, Corner Room, E2 London, food, Metro, Nuno Mendes, Old Town Hall, rach smith, rachel smith, restaurant, review, supper, the food i eat, thefoodieat, Viajante on August 3, 2011 | Leave a Comment »
Stuffed Courgettes
Posted in Light Lunch, Maincourses, Savoury snacks, tagged bolognase, bolognese, courgette, easy, food, frozen, parmesan, quick, rach smith, rachel smith, recipe, stuffed, stuffed courgette, supper, the food i eat, thefoodieat, zucchini on June 5, 2011 | Leave a Comment »
So…if your innocent slumber party got a little out of hand, it’s a Sunday evening, and you’re feeling the tiniest bit fragile, then here’s a great recipe for a comfort food supper. Source two courgettes. Mine’s at the top. Tom’s is at the bottom. Cut them in half, scoop out the seedy middle with a [...]
Mediterranean tart
Posted in Light Lunch, tagged basil, easy, food, goats cheese, jus roll, Mediterranean tart, mediterranean vegetables, party, puff pastry, quick, rach smith, rachel smith, recipe, red onion, supper, tart, the food i eat, thefoodieat, tomato on June 5, 2011 | Leave a Comment »
I failed my chemistry GCSE. I don’t understand how magnesium and sodium changes stuff into hydrogen (it probably doesn’t – as I said, I failed – when chemicals are involved, I just don’t get it). It’s funny that my favourite sort of cooking is alchemy – the kind where you start with raw ingredients that [...]
Using leftover egg yolks: Traditional Carbonara
Posted in Maincourses, tagged bacon, carbonara, cheap, courgette, easy, egg yolks, food, Jamie Oliver, quick, rach smith, rachel smith, recipe, spagetti, supper, the food i eat, thefoodieat, thyme, traditional, zucchini on April 2, 2011 | 3 Comments »
Making macaroons (or meringues or pavlova) means one thing: lots of left over egg yolks. It is possible to freeze them. There’s a problem with that though – it means that at some point you have to defreeze them. When I’m rooting about in my freezer I often get inspired by some nice fruit or [...]