December 30th, 2012 — 9:31am
Hello dear friends. Thanks to all of you who have emailed me to ask where on earth I am these days and why so quiet. Thanks as well to those of you reading anyway, despite my prolonged absence(s) this year.
I made some dietary changes towards the end of this year that meant I had to spend a lot of mental energy thinking about food. So much so, that I wasn’t really baking or cooking new dishes. Instead I was just focusing hard on what I could (and couldn’t) eat. All that mental energy didn’t leave me with much desire to create new things here. Oh, I also went to England for a little bit recently, which is where I ate the sausage and mash you see at the top there. It was easily one of the tastiest things I ate all year long.
I’ve been baking a lot of cookies over the holidays (Nigella’s Christmas Chocolate biscuits and these Ottolenghi Cranberry and White Chocolate biscuits to be precise) and it’s been a lovely reminder of how much I enjoy baking. I’ve missed it, actually.
I’m a nostalgic soul and love to reminiscence, especially at the end of the year when there’s so much to look forward to but also a lot of good stuff to remember fondly. Here are the 12 most popular recipes from this site in 2012.
For whatever reason you got here, I’m glad you came and I hope you’ve enjoyed reading about or making some of these recipes this year. Cheers to a wonderful year ahead!
12. Meyer Lemon Cake
11. No-Churn Coffee Ice Cream
10. Savoury Cheddar-Chive Waffles
9. Meyer Lemon Curd
8. Earl Grey Chocolate Cake
7. Buckwheat Pancakes
6. Roasted Winter Vegetable Salad
5. Salted Chocolate Nutella Cookies
4. Warm Spiced Breakfast Quinoa
3. Victoria Sponge Cake with Lemon Curd
2. Scones with Clotted Cream and Jam
1. Steak and Ale Pie
9 comments » | links, recipe
November 19th, 2012 — 9:12am
We’re hosting Thanksgiving this year for the first time. It was decided just a few days ago and I’m so excited! (Here’s why Thanksgiving is one of my favourite holidays, even as a Brit.) I thought I’d share what we’re thinking of serving. Please share in the comments what you’re making – or looking forward to eating – so we can all be inspired and share ideas!
Cranberry sauce with orange zest and fresh nutmeg
Classic stuffing (though this cornbread sausage stuffing looks delicious)
Perfect roast potatoes
Mashed maple sweet potatoes
Green beans with almonds and thyme
Warm bread rolls
Chocolate pecan pie
P.S. My First Thanksgiving and other thanksgiving side dish ideas.
Top image by Katie Quinn Davies / What Katie Ate
Bottom image by Erin Jang / The Indigo Bunting
9 comments » | culture, food and culture, food experience, homemade, links, recipe
November 12th, 2012 — 8:37am
This dish is a weeknight dream. Cut a spaghetti squash in half and whack it in the oven. Scrape out it’s crazy spaghetti-like strands. Saute some sausage. Throw the lot together with a huge handful of freshly grated Parmesan and some herbs. Boom.
Certainly I encourage noone to think of spaghetti squash as a substitute for pasta – you’ll only find it disappointing if you do – rather, enjoy it for what it is and enjoy the fact that it’s more compatible with things like sausage and tomato sauce than any of its squash cousins.
And please forgive the propensity of weeknight iPhone pictures of late – I’d rather share a good recipe with you than not, just because the photos aren’t up to scratch. I hope you agree!
Roasted Spaghetti Squash with Sausage
from White on Rice Couple
- 1 spaghetti squash (3lbs or 1365g)
- 2 tbsp/ 30ml olive oil
- 5 or 6 medium shallots, thickly sliced
- 3 cloves garlic, minced
- 3/4 lb/ 340g uncooked sausage (I used mild Italian sausage but any kind would work! If it’s in casing, be sure to remove it and separate into small balls before cooking.)
- 1 cup/ 60g coarsely grated Parmesan
- 1 tbsp finely chopped oregano
- Coarse salt and fresh cracked pepper, to taste
- Preheat oven to 375F/190C. Grease a baking sheet with one tbsp olive oil.
- Slice spaghetti squash in half lengthwise. Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Remove from the oven and finish loosening and removing the “spaghetti” from the squash shells and set aside.
- Heat a large pan over medium heat. Heat remaining olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook without stirring until the bottom side of the sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through, 2-3 minutes.
- Add spaghetti squash strands to the sausage and continue cooking until heated, less than a minute.
- Remove from heat. Toss in Parmesan and oregano. Season with sea salt and fresh cracked pepper. Serves 3-4.
6 comments » | homemade, recipe