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Pan fried squid with chickpea salad

Week 9, session 3

The final session for this week focussed on cephalopods – squid in this case.

I prepared this with not too much effort but didn’t enjoy the sliminess of squid. Once prepared I scored it, cut it into bite sized pieces and pan fried it on a high heat. It was only slightly chewy, due to the pan not being hot enough, but mostly it was soft.

I served these squid pieces with a salad made from chickpeas, cherry tomatoes, cooked red onion, olives and rocket which I dressed with lemon zest, lemon juice, garlic, red chilli and olive oil.

Really simple but really delicious!

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Salads and sausage rolls

I organised a baby shower for my best friend on Saturday. Lots or people contributed lots of delicious food and presents, we had a lovely set up under a gazebo in Brockwell Park and overall it was a beautiful day (albeit very blustery weather).

I contributed 2 salads and some sausage rolls. One consisted of lettuce cups, filled with cucumber, tomato and radish with a French dressing, and the other was a roasted beetroot, carrot and butternut squash, quinoa, kale, mixed seeds and herb salad which was served with a raita; The sausage rolls, to quote the mother to be were “off the hook!”. They had thyme in the sausage meat and parmesan in the pastry. All very nice if I do say so myself.

The savoury spread
Some of many cupcakes