Swindian orange beef with mixed mushrooms
The reason I called this Swindian beef is because I took a Chinese recipe, removed some ingredients, added another few, and thus felt it could no longer be called Szechuan. It is absolutely… Continue reading
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Whisky cream sauce with a hint of mustard (for Burns Night)
To see the full menu for Burns Night, click here. It’s very difficult for me to tell you what quantities to use for this one, as we just threw it all in the… Continue reading
Home-made plain granola
Making my own granola came from a number of reasons. I don’t like raisins. I like oat clusters. I prefer the dried cranberries I can buy separately to the ‘freeze-dried fruit’ you find… Continue reading
Baked salmon + vegetable stir fry – in homemade teriyaki sauce
At university, I always had a bottle of readymade teriyaki sauce on hand. I would put it in fried rice, mix it in every stir-fry and just use it almost as commonly as… Continue reading
Strawberry smoothies!
Summer, sunshine, strawberries, smoothies! I love strawberries almost as much as I love alliteration, and when put in smoothies they just make me so happy. As with my home-made hummus, this was an… Continue reading
Summery dinner: Crisp salad with mustardy-lemon vinaigrette, baked salmon and white wine sangria
The weather in London has suddenly become HOT. And when I say hot, I mean shorts at 8pm, the windows stay open, and a bad night’s sleep as I seemed to be sticking… Continue reading