high tea

Py cooks

A Gastrophile's Dream: my relationship and adventures with food

Oh the horror!
high tea
py_cooks
When the majority of active/working women today actually aren't meeting, let alone exceeding their daily caloric intake stuff like this pisses me off  http://news.bbc.co.uk/1/hi/health/8168142.stm

Dinner on 20 07 2009
high tea
py_cooks
This is becoming quite a common dish for me as it is fairly cheap as well as filling and moderately healthy.  It's also pretty quick to prepare and cook.  I've started experimenting with herbs and spices to change the flavour but as money has been brutally tight lately my spice rack is wee bit naked.  I used an italian blend on this batch which lent it a very green/fresh taste paired with garlic.



Half an onion and one red pepper, along with five large common mushrooms are the veg while the meat is a smoked sausage chopped fairly small.  Those wee bowls rock my socks, I wish I had more than two!


Two dribbles of olive oil get the onion and pepper sizzling nicely.  Once they start to weep the mushroom is added, this was a very firm batch so I added the meat fairly quickly as I wanted everything nice and smoky!  I love how you can see the herbs :D


While I was working on the stove top, I had a small tray of potatoe's roasting off.  I tossed everything in the pan to mingle for two minutes and then plated as I didn't want those tatties going soggy.


Tags:

About those philly's...
high tea
py_cooks
I eventually made them.  The steak and veggies were layed on slabs from the largest loaf of bread to ever grace my counter.  Tesco only sell these loaves on Fridays and call them 'the weekender' for a reason!  The crust is lovely flaky while the inside is tender and melt in your mouth light.  It was fabulous with just a swipe of butter.  So these slabs were then tucked under the grill for a couple minutes so the swiss cheese could melt and were then served with an English Mustard and mayo mix =)










Tags:

yum, yuk and the prevention paradox
high tea
py_cooks
I caught an interesting article on the bbc this morning. http://tinyurl.com/dapx3c

I find it interesting that there has to be a profession dedicated to studying risk taking let alone one that explores risk taking where food and diet are concerned.

This Weeks Effort
Warmth
py_cooks
I was craving something beefy but not Chinese style.  Garlic and onion went in the pan first, followed by the peppers.  Once the peppers started to give up their moisture I dropped the mushrooms in as letting the moist veggies weep a bit saves me from having to add more butter or olive oil mid-sizzle.








I drained the veggies and set them off to the side while the peppers were still a bit crisp, then added a touch more olive oil to the juice to do the small pieces of quick-fry steak.  Once the steaks were done I wiped out the pan, which can be a bit tricky when it's hot, added a layer of veg, the steak pieces and topped it with the remaining veg.  This mixture was then set on a very low heat and covered for a few minutes to let everything mingle.
This dish ended up reminding me of a Philly Cheese Steak sandwhich, so next time I'll use beef strips and have some sliced swiss as well as fresh baugettes to hand.  Every little bit of home helps =)
Tags:

Costa!
Coffee
py_cooks
On an unusual mid-week trip to our local coffee shop, where they do know us by name, I found a delicious treat by accident!  cAtdraco, I'm looking at you because that is a GF (that's right a gluten-free) Brownie!  It was totally nyom, moist and chocolatey.



Tags:

Toasties
high tea
py_cooks
So tonight's supper was ham and cheese toasties with a nice salad.  I've been eyeing Andy's toastie machine for over a year now and finally worked up the courage to try it out.  The salad is Tesco seasonal four leaf with a bit of onion and some olives.  The dressing is Hellman's Ceasar, tangy, cheesey and just right.



Tags:

Supper
high tea
py_cooks
So last night's supper was Chicken caesar pitas and they were pretty tasty.  This was the first time I've actually used a pita personally and I now understand why the kebab joint lays them on the grill for a bit before they slice and stuff them.  Apparently they need a bit of heat to rise, other than that, things went well.

I started by chopping up half of a medium whilte onion and a couple cloves of garlic, which were added to about 1 1/2 tablespoons of butter and sizzled a bit. I then added two pre-roasted chicken breasts which had been cut into small cubes.  I removed this from the heat just as the onion began to glaze golden and set it aside to cool. (note to self, sprinkle with parmasane next time at this stage)

I then roughly shreaded some Italian salad mix and sliced some cherry tomatos in half (for those that eat them, yuck >.<).  Put together my pitas consisted of the chicken mix, salad, pitted black olives and raw onion, drizzled with caesar dressing.  It was delicious and I will remember to take Pic's next time!

Food! Glorious food
high tea
py_cooks
As those of you who get to eat my creations seem to appreciate them, I thought it was time to devote an entire Journal to food.  I'll be uploading pictures and sharing thoughts from dining excursions as well as my own efforts in the kitchen.

?

Log in