I think schnitzel is one of the foods people are least likely to make at home. Perhaps they consider it a little complex, or perhaps a bit of a hassle. Whatever is the case, people tend to buy schnitzel, or breaded chicken, frozen from the supermarket. The problem is, it’s not at all difficult to do and really takes very little time; even I was surprised at how simple this recipe turned out to be.
Though this stew may not look like something one ought to eat in summer weather, it isn’t quite as rich as your usual stew and has just the right amount of kick to make it a perfectly summery dish. It’s also fairly light, if you use a conservative amount of sausage, because it is almost entirely devoid of carbs. The lightness and abundance of vegetables make it very healthy too.
As all my recent posts have contained a sentence that does something along the lines of: ‘I’ve discovered [food x], it’s brilliant, have a recipe,’ one didn’t like to disappoint. For this reason I must divulge the fact that I’ve recently discovered a liking for olives, they’re brilliant, and here comes a nice healthy recipe that uses them perfectly.
I returned to Bristol yesterday for my final term of undergraduate university and am working pretty hard on my dissertation which is due in just over a week. All this hard work means I need plenty of sugar to keep me going, so I made a large batch of rocky road the day before my return. This treat is not for the faint hearted, it is packed with sugar and fat, and you don’t need much per day, but in all honesty, could such a combination of ingredients ever taste bad?
I’ve been cooking the same trio of curries for quite a while now, and thought it would be best to do something , if not completely different, then slightly different. Most curries made by myself are tomato based; goan curry, however, contains no tomato and is entirely yoghurt based. This does two things: firstly, it makes the curry a lot smoother; and, secondly, it reduces the cost somewhat over a curry which uses both yoghurt and tomato.