I’ve had a few recipes up around the web recently! In the pre-and-post-birthday mayhem I haven’t had time to write about these magical birthday breakfast buns yet (photos and recipe coming shortly, though). However while you wait for all that spicy, buttery goodness why not check out my other recipes after the jump!
Who got distracted by watching knife skill videos? I DID.
Who also decided to prep cinnamon rolls tonight for her birthday breakfast!? STILL me.
So that’s why I’m bringing the last installment of my Valentine’s meal plan a few hours later than I had planned! However, now, in all its glory we’ve got…
- Starter: Lettuce Boats with Sweet Potato, Grapefruit and Paprika Mayo
- Main: Sticky Glazed Meatballs with Cauliflower Quinoa Pilaf (GF with Vegetarian variation)
- Dessert: Flourless Chocolate & Pomegranate Mini Cake
We’re onto part two of the Valentine’s meal! Yesterday there were these Lettuce Boats with Sweet Potato, Grapefruit and Paprika Mayo now we’ve got some stellar sticky meatballs with a quinoa pilaf. This is ridonc good. Like so good that I froze the extra veggie ‘meatballs’ and ate them for a week for lunch.
(Also a quick note that I was invited to speak to the lovely Celine of Pure Green Mag on their podcast – if you want you can take a listen here!)
Valentine’s day is rapidly approaching and given that I hardly ever create occasion-themed food I thought it would be a nice change to make a Valentine’s menu plan. I know that anyone living in London is completely screwed if they don’t get a reservation at least a month in advance for any of the popular restaurants! So for anyone stuck without a booking, or people just planning to stay home for the 14th, that’s what these dishes are for!
While it is primarily intended to be for Valentine’s day, I haven’t gone overboard with hearts and all that crap so it’s basically just a nice 3-course dinner for entertaining. [click to continue…]
It’s painfully obvious that I effing love breakfast. Cooking it, eating it, photographing it – all brilliant. I find that I enjoy food so much more if I’ve made it myself and breakfast is just one of those meals that’s not so demanding to cook for. Once all that mixing, measuring, frying and flipping is done, I appreciate the effort and ingredients that I put into making the dish. It’s different at restaurants though as breakfast menus can be super standard (I mean, I’ve only seen a breakfast burrito on one menu in London!?). It really takes something special to make me love a brunch dish at a restaurant so much that I want to replicate it at home.