Hi there! Giving this a try again, I’ve missed writing about food each week. Hope to be in your inboxes each week(ish) again moving forward - thanks for sticking with me!
Cooking
Burgers: it’s been exceptionally dreary here lately so I decided to make burgers to will out the sun (I think it might have had delayed effects! Sunny days in the forecast this week!). I always just simply salt and pep on the outside of formed patties from ground beef, relying on all my topping for the rest of the flavour. I made a burger sauce with diced bread and butter pickles, dijon mustard, kewpie mayo, and Worcestershire sauce. Topped the burgers with lettuce, tomato, ketchup, sriracha, the burger sauce, and of course, a little peanut butter.
Other things I cooked:
Ramen Cabbage Slaw: I had savoy cabbage leftover from the week before so I made a riff on this recipe, using rice wine vinegar and maple syrup in the dressing instead of distilled vinegar and sugar. I also added some grated carrots to the slaw. Served this with the burgers!
Ultimate Rice Krispie Squares: I made a “UK adapted” version of my fav Rice Krispie squares, as cornflakes and skor bits are hard to track down here (so are marshmallows!). I kept the pretzel and potato stick amounts all the same, and just made up for the rest with extra Rice Krispies to ensure they didn’t turn out too salty.
Healthyavo’s Pasta Salad with Chickpeas: this has been my obsession for workday lunches - so easy, filling, and keeps in the fridge for multiple days. I follow her recipe, adding diced red pepper as well, and play around with the flavours - I like to add capers in addition to their juice, sometimes adding the Trader Joe’s Ranch Seasoning or more lemon juice (and regular mayo/yoghurt since I’m not vegan). I always add my frozen green peas to my pasta in the last few minutes of it boiling so they also cook through (but still bright green). I’ve also enjoyed sprinkling some nutritional yeast on top!
NaturalNurturer’s Zucchini Chocolate Chip Muffins: I didn’t have wholewheat flour so these turned out a bit more moist than I think they would be with the right flour, but hit the spot for a sweet treat for my afternoon snack craving, without the big sugar crash. I froze half and have been taking them out to defrost at room temperature during the day and they are perfect!
Eating
Tou’s Iberica pork sando: a new natural wine bar and sandwich restaurant opened in Borough Market above the Globe Tavern (also where Bridget Jone’s flat was!!) - it is a perfect bite (sweet, spicy, tangy with rich pork goodness), their fries are so good (dusted with a spice powder), and the natural wine pairings are amazing. Highly recommend for your next visit to London!
Saving
Kale Cabbage Salad with Sweet Mustard Dressing by @thefirstmess - she uses a food processor to chop everything for the salad and it looks sooo easy and makes me miss my food processor.
Listening
Revival by Zach Bryan (in my country era)
Thinking
About frozen peas. I have been loving these lately, adding a handful to pastas, stirfries, you name it! They add in some green and extra veggies, with a touch of sweetness. Since produce spoils so quickly here I am loving having frozen peas on hand.
Laughing
Have a great week!
Kaleigh