No Recipe Weekend Foods...

Usually it’s posts about “Monday night cooking” that will provide recipes that are quick and easy and any weekend-related food features tend to assume that we all feel like spending hours in the kitchen after a lengthy visit to the (super)market and having carted everything home. Don’t get me wrong, I do love a wander around a food market and to then spend hours in the kitchen cooking up a feast. I love to entertain and try out new recipes. I love to cook some lovely treats for two. But not always! It very much depends on the circumstances I find myself in, the company I expect for dinner and possibly even on my mood.

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My current circumstances are something like this then: I’m in a house that isn’t mine (until we finally get the keys to our own house) with a 30-year-old electric cooker that seems to suffer from age-related performance issues. Monsieur is mostly in London because he’s still working there for the time being whilst I’m getting our house ready and the business set up. Whilst I’m starting to meet a lot of really lovely people in and around our village, I’m not quite set up for dinner parties just yet (see the point about the house and cooker). That means a lot of cooking for one right now. Which I don’t mind because I can experiment with small portions and I can just throw a few things together to see how they work. Or I can have cereal for dinner on the sofa…(I don’t really, I don’t even have cereal for breakfast!). The point is, the three “non-recipe recipes” here are all ideas I came up with because I figured they’d work well for one, the quantities can easily be tailored to more people joining and they don’t require exact measurements of anything really. Just “add to taste” sums all of these up. One savoury dish for lunch or dinner, one breakfast treat, one to go in the pantry for future use. I hope you like them and find them easy, fun and tasty.

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Grilled asparagus with feta & chive flowers (can be eaten warm or cold):

  • 1 bunch asparagus

  • 1/4 feta cheese (around 50g)

  • 1-2 tbsp breadcrumbs

  • chopped chives and whole chive flowers

  • lemon zest

  • olive oil

  • a little pepper

  • brush a cast-iron griddle pan with some olive oil and heat until really hot

  • add the asparagus and grill until soft and you have slight char marks on all sides

  • place the asparagus on a plate

  • now crumble the feta over it, scatter the chopped chives, bread crumbs, lemon zest and chive flowers

  • add a small grinding of pepper

  • drizzle with olive oil and you’re ready to serve it

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Chive flower vinegar:

  • 1, 2 or 3 bottles of white wine vinegar - depending on how much you’d like to make

  • as many chive flowers as you can harvest, at least 10-15 for each bottle

  • gently heat up the vinegar until just below boiling and then take straight away off the heat

  • put the chive flowers into a colander and gently wash them with cold water to remove dirt and bugs

  • shake excess water off the flowers

  • put the flowers into the vinegar bottles or jam jars

  • now pour the hot vinegar over the flowers

  • seal the bottles/jars and leave to steep for at the very least 48 hours but 2 weeks would be better

  • you now have a beautifully fragrant vinegar for your next vinaigrette

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Sweet & salty strawberry breakfast crumpets:

  • crumpets (1-2 per person)

  • salted butter

  • strawberries

  • honey

  • fresh thyme

  • lightly toast the crumpets

  • butter each crumpet

  • slice the strawberries and place on top

  • now drizzle with honey

  • scatter some fresh thyme leaves on top

  • enjoy for breakfast on a sunny morning

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