While apologising profusely for not posting a recipe, or anything else really during the past few days, I can say that the busiest time of the year for me has officially started. It began a few weeks ago to be honest, but only now I am feeling it. It – as in what-the-heck-I-don’t-know-what-I’m-doing type of thing. What’s worse is that Christmas food is at the bottom of my list, and that almost never happens. I have, with the help of my lovely mum, put up some decorations, tree and all, but as much as I have decided not to stress about the trivial things, I’m stressing more as a result. Does that happen to you too? Mind you I cannot complain too much you know – I am prepping for a simple meal and I just have to see that I have all the ingredients I need. That’s all. However as much as I’m trying to put on my Nigella anxiety-lessening supercape, I’m failing miserably. But things can only get better. (No, I’m not quoting D:Ream.)
I wanted to throw something extra before the weekend, since I realised that I missed a post last week. I’m on a roasting kinda-kick. You’re sharp and you’ve already noticed.
Please have patience with me. OK, so I could try to guess what you might be thinking: Portobello mushrooms are nice and big so that we can fill them with all sorts of goodness. Now that, my friend, is my wish for a last meal. That and a good ol’ lemon and sage roast chicken. But I can assure you that it lends itself so well here precisely because it’s large and meaty. I’m sure you know mushrooms – they absorb any flavour you give them but Portobellos don’t need much apart from good seasoning. Then you’re pretty much good to go. The same goes for aubergines.
I am feeling better today, enough to be able to sit for a while at my desk editing a bunch of photos accumulated on my camera during March. There were quite a few and thought I would post one of my favourites. I have been absent from C&T and have missed blogging a lot. I find myself constantly thinking about how I can improve my writing and perhaps upping the frequency of posting new content. My cooking style is simple, the simpler the better, for various reasons. I don’t like to send people browsing for strange ingredients which are hard to source. The litmus test for this is myself. If I can’t find something at my local supermarket/grocery shop I discard the recipe. Running all over the place for a handful of ingredients is not my thing. So I try to find ways to make easy-to-find ingredients as interesting as possible.
Continue reading Roast Courgettes and Tomatoes
The above photo is another throwback. You might have noticed by now that I tend to take loads of shots, which I process/edit but then remain stacked in my folders simply because I forget about them completely.
It seems as though the Sun left us for a while this morning, and it could not come back out from the gloomy clouds for the rest of the day. Rain is also on the menu, but I am not minding it one bit. Last week was hectic but absolutely lovely. My friend’s visit was a success. We went to loads of places around Malta and she seems to have enjoyed her holiday here. Now I’m taking a little time to adjust to my routine again, but I’m happy and I have a rest-day planned. I will be cooking though and I can tell it will be good as the temperature also gave me a rest and I will be savouring every second.
For today’s lunch I will make an Indian-inspired recipe for buttered chicken and will work on that as soon as I publish this post, and plan to make this as a side. I think it will pair up well with the chicken and frankly I think it will make a delicious side to any other dish.