over the long holidays i made,
a lemon yogurt cake drizzled with lemon syrup
pork ribeye with paprika cumin and mustard seeds
grilled sirloin with roasted garlic carrot mash and blenched french beans
tomato salad with balsamic and pesto dressing x2
baked portobellos in roasted garlic butter, parsley & thyme
and a failed sundried tomato olive ciabatta attempt. (forgotten to turn the oven off!)
and right now at 3.40am
i’m planning this weekends menu.
lets do a spinach pear salad with honey balsamic, grilled feta & candied walnuts
and a homemade tagliatelle with sautee mushrooms in white wine sauce.
lovely.