Lock down food

Lock down food

Hello all of you out there, or at least the couple of you that read this! I have neglected this blog for a little while, life has a way of taking over sometimes. During this strange time we all find ourselves in it seems to me that food has come to the for front for a lot of people. Either to pass the time by baking and creating or as a means to bring cheer or as a treat whatever it is food has been an invaluable friend. As I’ve been scrolling through my photos recently trying to sort them out I came across some lovely food pictures that I have never shared. So I decided now is as good a time as ever to share some recipes and food ideas for you to try whilst you maybe have some time on your hands.

First up a really simple salad. This was inspired by some time I spent in Spain last year where I ate the most delicious tomato salad. This captures some of the essence of that I hope. Slice some tomatoes, big ones still attached to a vine are the best but any tomatoes will do. A little tip – never keep tomatoes in the fridge as it sucks out their flavour and they become bland and tasteless. Spread the slices over a large plate in one layer then sprinkle over some oregano, salt and pepper and drizzle with a light and mild vinegar (I use cider) and some olive oil. Set this to one side so the tomatoes have time to soak up the flavours. In the mean time very finely chop a small red onion, the smaller the better. Sprinkle as much or as little as your personal taste desires over the tomato. Finally drain some mozzarella and tear over the top. Sprinkle a little more salt, pepper and oregano over the top and a final glug of olive oil…enjoy with some fresh bread or with a jacket potato.

A little twist to the tomato salad. Gently fry some cubes of spicy sausage, I have used a Turkish one but chorizo would work really well to. place on top of the mozzarella and drizzle over some of the hot spicy oil it has created in the pan. Finally toast a few seeds like sunflower or pumpkin and sprinkle over the top. This combination is a filling meal all by itself!

Next up are some very quick and easy savoury muffins. For these you will need a non stick muffin tin which needs to be thoroughly greased. If you are a meat eater you can then line the tins with a piece of bacon, ham or salami whatever you prefer. If you are not a meat eater then just leave this part out. Then fill each muffin cup up to two thirds with small pieces of some of the following mushrooms, peppers, onion, sweetcorn or fresh parsley.

Season well then crack an egg into the top of the cup and carefully move the bits underneath to allow the egg white to fill up any space, but be careful not to break the yolk. Finally add some cheese of your choice. Bake in a medium oven for about ten minutes until they just become firm. Either eat while hot or they work very well cold which ever you prefer. These muffins are great to make with kids and let them choose the fillings they would like.