These beauties are cooked, rested and ready to carve for tonight’s family supper club at my Grandma’s. I can’t wait to host dinner for my grandparents, parents and my aunties and uncles after many years of being looked after by all of them!
For me, weekends are about enjoying meals that I wouldn’t usually be able to have during the week – specifically breakfast and lunch which are usually cold and eaten sat at my desk in work (I do not encourage this!)
Today I have a Saturday at home with no specific plans, so after a lovely yoga class this morning I have just leisurely made and devoured this plate of griddled sourdough, avocado and beef tomato with a poached egg, topped with coriander and fresh chilli and plenty of sea salt and black pepper 🍳🥑🍞
Off to Newcastle today for a weekend of relaxing, eating, going to a rugby match (not my choice of activity but I’ll go with it, apparently it’s a big one), and seeing family and friends!
This zingy lime drizzle loaf cake is coming with us. Really simple to make and is lovely to eat cold / at room temperature with a cup of tea or warm with some cream for dessert! Next time I think I will try adding some coconut or spices to add a twist on it (this is usually how my dishes begin!)
Eating al fresco is just the best. Lunch today is a Tuna Nicoise Salad in the sunshine 🥗🍴☀️ •
I booked today off work to allow myself time to relax and chill after a busy week off, which was so much fun but also pretty tiring. I too often find I am knackered after a ‘holiday’ so I now always try to give myself an extra day off, to catch up on rest and recharge before my usual routine begins again!
Orange Polenta Cake – a gluten free dessert that is just as delicious as any other pudding.
One of my guests at the next supper club is celiac so I wanted to make sure the items on the menu were either naturally gluten free or could easily be adjusted to accommodate this.
I really enjoyed making (and sampling) this cake tonight, I think with a few tweaks it will be perfect as one of the desserts on the Spring supper club menu!
After a good few weeks of trying out various dishes that I’d like to feature on the Spring supper club menu, I think I’ve found a bigger meze combination that I’m totally happy with – and it also got the seal of approval from my guinea pig (boyfriend).
It includes these two lovely veggie sides – harissa roasted cauliflower with preserved lemon & flaked almonds, and wilted spinach & asparagus with garlic breadcrumbs.