Incidentally, here's Milo's secondary breakfast fruit salad, containing kiwi fruit, banana, apple, melon, pear and blueberries:
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Showing posts with label angela boggiano. Show all posts
Showing posts with label angela boggiano. Show all posts
Tuesday, 18 March 2014
angela boggiano's spinach and parmesan meatballs
Standard.
Incidentally, here's Milo's secondary breakfast fruit salad, containing kiwi fruit, banana, apple, melon, pear and blueberries:
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Incidentally, here's Milo's secondary breakfast fruit salad, containing kiwi fruit, banana, apple, melon, pear and blueberries:
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Friday, 27 December 2013
Sunday, 10 November 2013
Thursday, 19 September 2013
Sunday, 8 September 2013
Sunday, 1 September 2013
fregola with late-harvest asparagus, roast tomatoes and chorizo and angela boggiano's rich beef ragu
sources
fregola with late-harvest asparagus, roast tomatoes and chorizo - Delicious, September 2013, p54
rich beef ragu - Angela Boggiano, Delicious, March 2007, p51
Saturday, 29 June 2013
#GreatSummerOfBurger Episode 9: Angela Boggiano's ultimate burger
Whilst the Lions let us down this morning, (although I suspect the blame can be more specifically laid at the referee's door for allowing the Wallaby pack to fall over at ever scrum), the rest of the day is fantastic.
It's super hot, we go to the school summer fair, we buy a Darth Vader costume for 50p, we have a pint in the pub with some other parents and kids, we get the paddling pool out, did I mention it's hot? Even better, from my point of view anyway, it's burgers for dinner!
I crave burgers more than ever at the moment, partially I think because of our triumphant #GreatSummerOfBurger campagin, but increasingly because a trip to GBK is agreed reward for finally getting a job. Tonight I've definitely Kiwi Burger on my mind:
Beetroot, pickles, fried egg and melted cheese - mmmm! The base for this towering creation is another new edition for this year's #GreatSummerOfBurger, although it's not a new recipe, Angela Boggiano's Ultimate Burger.
This has been our go-to burger for years, and I can't believe it's taken so long to add it to this year's challenge. I love it, maybe not as much as Silvana Franco's bloody mary burger now, but it's still aces, the twist being you mix in chopped gherkin into the patty, along with red onion and a dash of ketchup. Delish!
sources
Ultimate Beef Burger - Angela Boggiano, Delicious, June 2009, p46
It's super hot, we go to the school summer fair, we buy a Darth Vader costume for 50p, we have a pint in the pub with some other parents and kids, we get the paddling pool out, did I mention it's hot? Even better, from my point of view anyway, it's burgers for dinner!
I crave burgers more than ever at the moment, partially I think because of our triumphant #GreatSummerOfBurger campagin, but increasingly because a trip to GBK is agreed reward for finally getting a job. Tonight I've definitely Kiwi Burger on my mind:
Beetroot, pickles, fried egg and melted cheese - mmmm! The base for this towering creation is another new edition for this year's #GreatSummerOfBurger, although it's not a new recipe, Angela Boggiano's Ultimate Burger.
This has been our go-to burger for years, and I can't believe it's taken so long to add it to this year's challenge. I love it, maybe not as much as Silvana Franco's bloody mary burger now, but it's still aces, the twist being you mix in chopped gherkin into the patty, along with red onion and a dash of ketchup. Delish!
sources
Ultimate Beef Burger - Angela Boggiano, Delicious, June 2009, p46
Saturday, 8 June 2013
angela boggiano's tuna, cannellini bean and red onion salad and peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Nothing to see here. The usual Saturday round of Lego, TV, shopping and chores is only enlivened by yet another triumphant installment of Lions Club. This is partly because Ana's still in recovery from her welcome back to the crease 6k-er yesterday, but more because we're battening down the hatches ahead of some hot BBQ-action chez Barnes tomorrow.
So whilst several sorts of burger are prepped, and the house is scrubbed to within an inch of its life, we have a couple of classic Yummington salads, viz:
Angela Boggiano's tuna and cannellini bean salad:
Followed by a close-ish approximation of Peter Gordon's halloumi salad:
As I say, there's nothing new here, we've seen it all before. Please move along...
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
So whilst several sorts of burger are prepped, and the house is scrubbed to within an inch of its life, we have a couple of classic Yummington salads, viz:
Angela Boggiano's tuna and cannellini bean salad:
Followed by a close-ish approximation of Peter Gordon's halloumi salad:
As I say, there's nothing new here, we've seen it all before. Please move along...
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Friday, 24 May 2013
Emptying the cupboards before camping
With one day to go before we head off with the McPartlins and Connollys, we're in cupboard-emptying mode. This sounds terribly Blitz-spirit and thrifty, and there are huge great wodges of both elements involved, particularly as work seems harder to come by than an Aussie prop who can scrummage without falling over.
However, the sun is shining and having pulled out some haddock from the freezer, cueing us up nicely for Nigella's Keralan Fish Curry for dinner, we look for inspiration by digging out previous May editions of Delicious.
Now, in the good old, pre-Karen 'let's have a campaign or talk about my kitchen' Barnes days Delicious' May editions were Italian specials, and they were blinking brilliant: All of them well-thumbed favourites, and all of them stuffed to the branchie with fab, tasty yet easy recipes, including our new favourite Yummington lunch - Angela Boggiano's Tuna, cannellini bean and red onion salad on tomato bread.
Who doesn't have cans of tuna and beans lurking in their cupboards? And this simplicity is it's genius. This time we had the sun-dried tomato paste, but simple tomato puree or pesto works just as well.
Finally, and seeing how I mentioned it early, here's dinner: Nigella's curry for all. I think it's the best way of using frozen fish, which tends to be quite fishy in flavour, but this is tamed by the turmeric and ginger.
All I need to do now is find the tent, the sleeping bags, and torches, pack the car and talk Milo down from the skyscraper of over-excitement he's currently stood on top of.
However, the sun is shining and having pulled out some haddock from the freezer, cueing us up nicely for Nigella's Keralan Fish Curry for dinner, we look for inspiration by digging out previous May editions of Delicious.
Now, in the good old, pre-Karen 'let's have a campaign or talk about my kitchen' Barnes days Delicious' May editions were Italian specials, and they were blinking brilliant: All of them well-thumbed favourites, and all of them stuffed to the branchie with fab, tasty yet easy recipes, including our new favourite Yummington lunch - Angela Boggiano's Tuna, cannellini bean and red onion salad on tomato bread.
Who doesn't have cans of tuna and beans lurking in their cupboards? And this simplicity is it's genius. This time we had the sun-dried tomato paste, but simple tomato puree or pesto works just as well.
Finally, and seeing how I mentioned it early, here's dinner: Nigella's curry for all. I think it's the best way of using frozen fish, which tends to be quite fishy in flavour, but this is tamed by the turmeric and ginger.
All I need to do now is find the tent, the sleeping bags, and torches, pack the car and talk Milo down from the skyscraper of over-excitement he's currently stood on top of.
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
keralan fish curry - nigella lawson, Delicious, February 2009, p83
Sunday, 28 April 2013
angela boggiano's rich beef ragu
More bargain cooking for you tonight, as in addition to yesterday's special offer bream I also picked up a kilo of heavily reduced stewing steak.
Now Ana is not massively enamoured with my bargain-hunting, as quite rightly she thinks we should be eating things in date rather than on the cusp of turning to mush. To be fair I think she's broadly right, but it's hard to break my mother's habit of filling up the shopping trolley with reduced stuff. However we do have a compromise that allows me to go off-message with reduced beef/pork/lamb: I can buy it IF I make a stew or casserole within a day. Long, slow cooking with plenty of other bits and bobs makes all the difference to grey meat.
As it's a bit wet and woolly today, the beef is gets a three hour simmer with a whole host of veg, herbs (and wine), care of Angela Boggiano's comforting rich beef ragu. Sorry about the wonky picture...
See, you'd never know that was horse.
Wine Time
Hopefully the meat is falling apart, with a rich, unctuous sauce full of sticky tomatoes and resinous herbs. Red is the obvious match here, so let's cut to the chase and stick with Italian - it is a ragu after all! The trick here is to note how much, and how ripe the tomatoes are, as they are the base component battling away with the wine.
Canned tomatoes tend to be fairly standard in flavour, so if you use a single tin go with a lighter-bodied red like a Sangiovese or a Montepulciano. More than one tin, or plum tomatoes or even ripe, fresh tomatoes, new wave Barbera or Nebbiolo all the way! The difference here is in the acidity of the wines, they should all be fruity, but the latter wines will have a mouthwatering snap of acidity.
sources
rich beef ragu - Angela Boggiano, Delicious, March 2007, p51
Now Ana is not massively enamoured with my bargain-hunting, as quite rightly she thinks we should be eating things in date rather than on the cusp of turning to mush. To be fair I think she's broadly right, but it's hard to break my mother's habit of filling up the shopping trolley with reduced stuff. However we do have a compromise that allows me to go off-message with reduced beef/pork/lamb: I can buy it IF I make a stew or casserole within a day. Long, slow cooking with plenty of other bits and bobs makes all the difference to grey meat.
As it's a bit wet and woolly today, the beef is gets a three hour simmer with a whole host of veg, herbs (and wine), care of Angela Boggiano's comforting rich beef ragu. Sorry about the wonky picture...
See, you'd never know that was horse.
Wine Time
Hopefully the meat is falling apart, with a rich, unctuous sauce full of sticky tomatoes and resinous herbs. Red is the obvious match here, so let's cut to the chase and stick with Italian - it is a ragu after all! The trick here is to note how much, and how ripe the tomatoes are, as they are the base component battling away with the wine.
Canned tomatoes tend to be fairly standard in flavour, so if you use a single tin go with a lighter-bodied red like a Sangiovese or a Montepulciano. More than one tin, or plum tomatoes or even ripe, fresh tomatoes, new wave Barbera or Nebbiolo all the way! The difference here is in the acidity of the wines, they should all be fruity, but the latter wines will have a mouthwatering snap of acidity.
sources
rich beef ragu - Angela Boggiano, Delicious, March 2007, p51
Wednesday, 17 April 2013
angela boggiano's tuna, cannellini bean and red onion salad on tomato bread
Mini-update today because rather than cooking tonight, we've got the mighty Mani-Itchers and McPartsons coming over for a take-away this evening.
Instead I'm going to wow you all (hopefully) with a lunch thingy: Consider it a tangential benefit of redundancy as lunch is getting big in the SW14, mainly because I've really got nothing better to do than cook and go running...
Anyhoo, idly flicking through some back issues of Delicious I came across this Angela Boggiano doozy from the 2008 Italian issue. Even better, we've got everything in the cupboard - apart from the Tomato Bread of course, because who the flock ever has tomato bread.
To be honest it's not massively different to some of the other tuna and white bean salads we've had, but the addition of the sour-dough smeared some sun-dried tomato paste actually makes it a pretty good addition to the cannon. Deffo one for the Yummington.
wine time
*Obvs* we're not drinking at lunchtime, but if we were we'd be totally going super-citric and dry as this has got a hefty whack of lemon juice, plus the cherry tomatoes also have a fair dose of acidity. If you're feeling flush, don't rub it in but feel free to get a Sauternes as it'll be divine. Those of us spending the Government's cash, steer clear of the Stella, but seek out a white Bordeaux as the mixture of Sauvignon and Semillon will do the same job at half the price.
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
Instead I'm going to wow you all (hopefully) with a lunch thingy: Consider it a tangential benefit of redundancy as lunch is getting big in the SW14, mainly because I've really got nothing better to do than cook and go running...
Anyhoo, idly flicking through some back issues of Delicious I came across this Angela Boggiano doozy from the 2008 Italian issue. Even better, we've got everything in the cupboard - apart from the Tomato Bread of course, because who the flock ever has tomato bread.
To be honest it's not massively different to some of the other tuna and white bean salads we've had, but the addition of the sour-dough smeared some sun-dried tomato paste actually makes it a pretty good addition to the cannon. Deffo one for the Yummington.
wine time
*Obvs* we're not drinking at lunchtime, but if we were we'd be totally going super-citric and dry as this has got a hefty whack of lemon juice, plus the cherry tomatoes also have a fair dose of acidity. If you're feeling flush, don't rub it in but feel free to get a Sauternes as it'll be divine. Those of us spending the Government's cash, steer clear of the Stella, but seek out a white Bordeaux as the mixture of Sauvignon and Semillon will do the same job at half the price.
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
Sunday, 27 January 2013
angela boggiano's spinach and parmesan meatballs
Like most people, whilst trying to conform to the Good Life dream (especially if Margot wafts by in a kaftan) of buying our food locally and within reason, in season, I'm as susceptible as anybody to a meat-based BOGOF: Three packs of meat for a tenner is the sort of catnip guaranteed to see me turfing Milo out of the trolley in favour of kilos of mince.
This is probably going to be a bad thing in the long term, particularly if what I've picked up turns out to be 100% horse, as we really shouldn't be encouraged to see meat as some sort of staple, if only for the welfare of said animals. On the other hand, I did get a lot of beefy goodness. That's a middle class quandary if ever I saw one.
Anyway some of the meat gets put to immediate use, and offset with some farmer's market spinach, to reencourageise Milo back into the kitchen after last night's mussel disaster. Meatballs are perfect fodder for him, as not only can you blitz up as much veg as you want in the sauce (tonight carrots, leftover broccoli, celery and some green beans), their construction involves a child-friendly amount of squidginess.
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
This is probably going to be a bad thing in the long term, particularly if what I've picked up turns out to be 100% horse, as we really shouldn't be encouraged to see meat as some sort of staple, if only for the welfare of said animals. On the other hand, I did get a lot of beefy goodness. That's a middle class quandary if ever I saw one.
Anyway some of the meat gets put to immediate use, and offset with some farmer's market spinach, to reencourageise Milo back into the kitchen after last night's mussel disaster. Meatballs are perfect fodder for him, as not only can you blitz up as much veg as you want in the sauce (tonight carrots, leftover broccoli, celery and some green beans), their construction involves a child-friendly amount of squidginess.
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Thursday, 28 April 2011
angela boggiano's spinach and parmesan meatballs
With the Royal Wedding - and consequently a long, sunny weekend at home - looming, and one day to go until payday, we're in tactical overdrive tonight.
We need something cheap, preferably free, and quick so we can spend the evening packing and tidying this evening, to enable a swift getaway in the morning. The extra-veggie-tastic meatballs from a couple of weeks ago it is!
As you can see we've run out of spaghetti, so we're using up a random bag of ruote pasta - much to Ana's chagrin.
Food of the Milos
Breakfast: Chocolate Rice Krispies, toast and butter;
Lunch: He made and ate Union Jack cakes at nursery, and consequently didn't want much bolognese at lunch, or pudding;
Dinner: Meatballs, although this time he bucks the trend and has it before we do, mainly because it's spent all day defrosting. This version must provide at least 10 of his five a day.
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
We need something cheap, preferably free, and quick so we can spend the evening packing and tidying this evening, to enable a swift getaway in the morning. The extra-veggie-tastic meatballs from a couple of weeks ago it is!
As you can see we've run out of spaghetti, so we're using up a random bag of ruote pasta - much to Ana's chagrin.
Food of the Milos
Breakfast: Chocolate Rice Krispies, toast and butter;
Lunch: He made and ate Union Jack cakes at nursery, and consequently didn't want much bolognese at lunch, or pudding;
Dinner: Meatballs, although this time he bucks the trend and has it before we do, mainly because it's spent all day defrosting. This version must provide at least 10 of his five a day.
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Sunday, 17 April 2011
angela boggiano's mascapone, prosciutto and rocket pizza and giacobazzi's cotechino al'Inglese
After the relative sloth of Saturday, today we're running at 1000 per cent:
Now I've destroyed far too many pizza bases to bother making my own anymore, so we use ready-made ones, which also makes it quicker and easier for Milo to get involved with doing the toppings. We do one with olives and one without:
I have to say, they were pretty darn toothsome with the mascapone really giving them a unexpected freshness. Note to self though, remember to stick the tomatoes on the bottom rather than try balancing them on top.
With Monkey in bed post-cavort around the park, we have our third recipe from the May 2007 edition of Delicious this week! Do bear in mind when you look at this I had a selection of normal Yorkshire puddings in the freezer, but Ana somehow managed to buy a huge, all-Beef Dripping Yorkshire pudding, for 5p in Waitrose...
Again, like the spaghetti alla carrettiera, it's an old favourite and one I usually have when Ana's away. It's a lentil and garlicky sausage stew from the Hampsted Deli Giacobazzi's, and despite sounding quite heavy, it's pretty light but is packed with lots of flavour. You don't need to eat too much of it, which is just as well as it means Milo's got plenty for dinner tomorrow.
sources
mascapone, prosciutto and rocket pizza - angela boggiano, Delicious, May 2007, p102
cotechino al'Inglese - raffaele and renata giacobazzi, Delicious, May 2007, p56
- We go shopping;
- We deal with a mountain of washing and tidying;
- We complete last week's gardening extravaganza;
- We go to Palewell Park and whilst Ana runs around Richmond Park, me and Milo play netball.
Now I've destroyed far too many pizza bases to bother making my own anymore, so we use ready-made ones, which also makes it quicker and easier for Milo to get involved with doing the toppings. We do one with olives and one without:
I have to say, they were pretty darn toothsome with the mascapone really giving them a unexpected freshness. Note to self though, remember to stick the tomatoes on the bottom rather than try balancing them on top.
With Monkey in bed post-cavort around the park, we have our third recipe from the May 2007 edition of Delicious this week! Do bear in mind when you look at this I had a selection of normal Yorkshire puddings in the freezer, but Ana somehow managed to buy a huge, all-Beef Dripping Yorkshire pudding, for 5p in Waitrose...
Again, like the spaghetti alla carrettiera, it's an old favourite and one I usually have when Ana's away. It's a lentil and garlicky sausage stew from the Hampsted Deli Giacobazzi's, and despite sounding quite heavy, it's pretty light but is packed with lots of flavour. You don't need to eat too much of it, which is just as well as it means Milo's got plenty for dinner tomorrow.
sources
mascapone, prosciutto and rocket pizza - angela boggiano, Delicious, May 2007, p102
cotechino al'Inglese - raffaele and renata giacobazzi, Delicious, May 2007, p56
Saturday, 16 April 2011
angela boggiano's spinach and parmesan meatballs
And we're back to a full house again - harrumble! To celebrate we have a massive - and I mean massive - bowl of meatballs, plenty of vino (once Milo is in bed) and get stuck into our new Televisual addiction: The Walking Dead.
We can do the shopping tomorrow, but this was a pretty handy dish to finish off all the wilting veg in the fridge, which had the bonus of making it really thick. To the usual carrots, celery, onions and garlic in the source, this batch had courgettes and broccoli bunged in. So that's one dish with all five (six if you include the spinach in the meatballs) of your five a day on plate - and not a goji berry in sight!
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
We can do the shopping tomorrow, but this was a pretty handy dish to finish off all the wilting veg in the fridge, which had the bonus of making it really thick. To the usual carrots, celery, onions and garlic in the source, this batch had courgettes and broccoli bunged in. So that's one dish with all five (six if you include the spinach in the meatballs) of your five a day on plate - and not a goji berry in sight!
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Sunday, 10 April 2011
the first bbq of the year!
And it's only cocking April! Anyway, after our last attempt which ended in a shambles of bitter recriminations and arguments about the length of time it takes to cook a sausage simply to satisfy a (then) two year-old, this year we're singing from the same hymn sheet.
Milo helps make some of la Boggiano's brillo burger mix, whilst the BBQ does it's turning charcoal into ash thing, we pre-cook the sausages and sweetcorn, and Ana deals with the chilling of booze (and juice). What is not to like?
sources
ultimate burger - angela boggiano, Delicious, June 2009, p46
Milo helps make some of la Boggiano's brillo burger mix, whilst the BBQ does it's turning charcoal into ash thing, we pre-cook the sausages and sweetcorn, and Ana deals with the chilling of booze (and juice). What is not to like?
sources
ultimate burger - angela boggiano, Delicious, June 2009, p46
Tuesday, 22 March 2011
angela boggiano's spinach and parmesan meatballs again, again
So, you'll be pleased to note we did not die of food poisoning last night - although in future we'll be applying Lucy's new rhyme. Also lovely Sarah, the cashew nut dust doesn't really impart much flavour, it just thickens it, so it's not particularly like a satay either Luce...
Anyway, having flirted with death last night tonight we're staring it in the eye again as we're eating the last of Friday night's meatballs. Crazy eh? All it needs is a little extra passata to stretch it out and we're all happy. And I do mean "all":
Yes that's right, at 21.45 military hours Mr M T Barnes is having his second dinner having decided he's not in the slightest sleepy.
Food of the Milos
So as you can see from above, things haven't gone quite to plan today. It started off okay, but it looked like he'd come down with a bug when he sparked out at Claire's. It turned out to be a two-hour powernap to give him enough energy to stay awake way past his bedtime.
Breakfast: The usual;
Lunch: Ploughman's lunch at Claire's - chicken, cheese, tomatoes, granary loaf, but he didn't eat it because he was a bit under the weather. He did perk up enough to have a kitkat for the journey home, mind;
Dinner #1: Can't remember;
Dinner #2: Meatballs
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Anyway, having flirted with death last night tonight we're staring it in the eye again as we're eating the last of Friday night's meatballs. Crazy eh? All it needs is a little extra passata to stretch it out and we're all happy. And I do mean "all":
Yes that's right, at 21.45 military hours Mr M T Barnes is having his second dinner having decided he's not in the slightest sleepy.
Food of the Milos
So as you can see from above, things haven't gone quite to plan today. It started off okay, but it looked like he'd come down with a bug when he sparked out at Claire's. It turned out to be a two-hour powernap to give him enough energy to stay awake way past his bedtime.
Breakfast: The usual;
Lunch: Ploughman's lunch at Claire's - chicken, cheese, tomatoes, granary loaf, but he didn't eat it because he was a bit under the weather. He did perk up enough to have a kitkat for the journey home, mind;
Dinner #1: Can't remember;
Dinner #2: Meatballs
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
Sunday, 20 March 2011
angela boggiano's ultimate burger & homemade chips and hugh fearnley-whittingstall's lentil and bacon soup
We're admittedly slightly brackish this morning after last night's one or two drinking, so we have a fairly low-key day lined up. The absolute minimum is achieved; we watch some Scooby Doo, eat pancakes for brunch and then head over to Nursery as we're on the gardening rota.
An hour of battling with leaf-blowers and sweeping sand later, we have a mini-lunch, go shopping and finish the day in the sun in Palewell Park, where Milo decides he's a dog and we spend 15 minutes throwing a stick for him to fetch. Seriously. Had this been five years earlier, say in Tewkesbury, we'd have been in The Bell feeling slightly wonky on the quiz machine, so this is probably a step forward. Maybe not.
Anyway, the sun has clearly gone to Ana's head because she requests, for the first time ever, burgers for dinner! I'm agog, and we quickly find a positive side-effect because if you describe them as 'sort of like meatballs', somebody will actively volunteer to help make them:
Here is my first plate, replete with cheese, pickles and IoW relish:
It's definitely the first taste of summer, and I'm looking forward to doing some more burger recipes this year. We've got a turkey and lemongrass version from Billy G which we used to have fairly regularly, and there's a tandoori lamb one which has caught my eye. Fingers-crossed the weather rocks this year...
Eating together has another benefit which means I've got time to make up a week's worth of soup. This time an experimental Saint Hugh's lentil and bacon soup. It smells amazing simmering away:
sources
ultimate burger - angela boggiano, Delicious, June 2009, p46
lentil and bacon soup - hugh fearnley-whittingstall and fizz carr, The River Cottage Family Cookbook, p328
An hour of battling with leaf-blowers and sweeping sand later, we have a mini-lunch, go shopping and finish the day in the sun in Palewell Park, where Milo decides he's a dog and we spend 15 minutes throwing a stick for him to fetch. Seriously. Had this been five years earlier, say in Tewkesbury, we'd have been in The Bell feeling slightly wonky on the quiz machine, so this is probably a step forward. Maybe not.
Anyway, the sun has clearly gone to Ana's head because she requests, for the first time ever, burgers for dinner! I'm agog, and we quickly find a positive side-effect because if you describe them as 'sort of like meatballs', somebody will actively volunteer to help make them:
Here is my first plate, replete with cheese, pickles and IoW relish:
It's definitely the first taste of summer, and I'm looking forward to doing some more burger recipes this year. We've got a turkey and lemongrass version from Billy G which we used to have fairly regularly, and there's a tandoori lamb one which has caught my eye. Fingers-crossed the weather rocks this year...
Eating together has another benefit which means I've got time to make up a week's worth of soup. This time an experimental Saint Hugh's lentil and bacon soup. It smells amazing simmering away:
sources
ultimate burger - angela boggiano, Delicious, June 2009, p46
lentil and bacon soup - hugh fearnley-whittingstall and fizz carr, The River Cottage Family Cookbook, p328
Saturday, 19 March 2011
meatballs, again
Okay, you know we're having meatballs tonight, accompanying Ireland's glorious victory over England, and providing vital energy for the final game of the day, Wales' ignominious defeat in Paris. Oh well, there's always the World Cup...
However, of more import is the rest of the day which from Milo's point of view, is pretty much a never-ending feast, finally proving our current growth spurt theory.
After the usual pre-breakfast nibbles to accompany Scooby-Doo, and with Ana out registering him for a gymnastics course, we spend the rest of the morning playing an extended version of Jack and the Beanstalk, whereby he's Jack and I'm a nice Giant looking after him. This spills over into our brunch of boiled eggs and marmite soldiers, with a Jack and nice Giant egg:
After brunch the two of us head out in the sun to Richmond pool. Sadly/luckily (delete as you feel, but definitely 'Luckily'), the outdoor pool was still closed so we had to splash around the heated little pool instead. When we get home, Ana is trying to get the garden in shape, so we make toad-in-the-hole for little people, and Philadelphia sandwiches for the smaller and bigger-sized people:
We watch most of the Italy v Scotland game fuelled by doritos and houmous, then the meatballs, then it's bedtime for Milo and booze time for us. Of more import, I can't believe I missed ITV3's all-day Midsomer fest for Wales aimlessly hacking the ball forward, and then floundering around at the resulting ruck. Gahh!
However, of more import is the rest of the day which from Milo's point of view, is pretty much a never-ending feast, finally proving our current growth spurt theory.
After the usual pre-breakfast nibbles to accompany Scooby-Doo, and with Ana out registering him for a gymnastics course, we spend the rest of the morning playing an extended version of Jack and the Beanstalk, whereby he's Jack and I'm a nice Giant looking after him. This spills over into our brunch of boiled eggs and marmite soldiers, with a Jack and nice Giant egg:
After brunch the two of us head out in the sun to Richmond pool. Sadly/luckily (delete as you feel, but definitely 'Luckily'), the outdoor pool was still closed so we had to splash around the heated little pool instead. When we get home, Ana is trying to get the garden in shape, so we make toad-in-the-hole for little people, and Philadelphia sandwiches for the smaller and bigger-sized people:
We watch most of the Italy v Scotland game fuelled by doritos and houmous, then the meatballs, then it's bedtime for Milo and booze time for us. Of more import, I can't believe I missed ITV3's all-day Midsomer fest for Wales aimlessly hacking the ball forward, and then floundering around at the resulting ruck. Gahh!
Friday, 18 March 2011
angela boggiano's spinach and parmesan meatballs
Ana's out with the girls from college tonight, so there's a certain amount of planning ahead going on tonight to take into account the high likelihood of being drunk tomorrow night after three, back-to-back, games of rugby on the box. Throw in the need for Milo to be able to eat whatever it is, and the solution quickly becomes blindingly clear - Angela Boggiano's Spinach and Parmesan Meatballs. Don't they look great in the new Christmas pan?
I've noticed since trying to be more SEO-friendly, we seem to eat more meals from La Boggiano than I previously realised. It's not interesting, but it's a fact so deal with it.
Food of the Milos
It's Red Nose day so Milo goes to Nursery in his pajamas, and does a 'fun run' around the playground. In the rain. It's what comedy and charity is all about!
Lunch: Boiled eggs and toast.
Dinner: Slow-cooked lamb with lemon and cherries tomatoes was only a partial success. He ate the lamb but had to be cajoled, refused the cherries but for the first time ate the cous cous without any problems.
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
I've noticed since trying to be more SEO-friendly, we seem to eat more meals from La Boggiano than I previously realised. It's not interesting, but it's a fact so deal with it.
Food of the Milos
It's Red Nose day so Milo goes to Nursery in his pajamas, and does a 'fun run' around the playground. In the rain. It's what comedy and charity is all about!
Lunch: Boiled eggs and toast.
Dinner: Slow-cooked lamb with lemon and cherries tomatoes was only a partial success. He ate the lamb but had to be cajoled, refused the cherries but for the first time ate the cous cous without any problems.
sources
spinach and parmesan meatballs - Angela Boggiano, Delicious, December 2007, p46
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