Peas, yellow carrots, onions, a tablespoon of olive oil. Flaked almonds on top.
We had this as a starter salad, and I love it: the dressing is sharp, the carrots are aromatic, sweet, and flavourful, the rucola is slightly bitter, and the feta is salty. The recipe is a modified version of what I saw in the BBC GoodFood February 2017 magazine.
This dinner is loosely based on this recipe, with the addition of a very spicy tomato sauce and some avocado.
Apple cake. What can I say? It’s great.
I am in love with a new cookbook of mine, Plenty more by Yotam Ottolenghi. I made yesterday’s lunch form it, and I felt really cheffy while making it. For me, just the right amount of fiddling with the number of steps, as well as a straightforward recipe.
There are some silly things that make me happy, and this is one of them: apple cookie cutter. I used it to create cutouts for the now classic Blue Ribbon Apple pie.
At the end of a long day, I am normally drained with making decisions, so if I do not have something pre-planned or pre-ordered for dinner, I find myself wandering through a supermarket in search of inspiration.