Into 2018

Posted on 4th January, 2018

Happy New Year to visitors old and new. It’s a new year and whether you make actual resolutions or not it’s likely you’ll be thinking about doing something healthy. I’d like to say I’m resolving to get fitter but I’m not making any promises (small steps rather than a planned marathon). Perhaps you’re thinking about cutting down on your meat intake, a meat-free day or two maybe, but you’re not sure if your cooking skills are up to it? Fear not the path to being an occasional vegetarian or indeed a full time vegetarian doesn’t need to be either expensive or complicated. I hope you’ll take the time to join in and message me about your progress, try out some of my recipes and if there are any of my tips or recipes that have inspired you or indeed if you have any tips or recipes to share, I’ll be happy to hear from you.

 

Did Santa bring you any unexpected gadgets, cook books or interesting culinary titbits? I was lucky enough to receive a beautiful hand-made ceramic garlic grater from a secret Santa and I can’t wait to use it. A gluten-free cookery book also made an appearance and while I’m not gluten intolerant I do have an issue with highly processed wheat and there are some great tips that I’ll try out soon. Although not a Christmas present my OH bought an ice-cream maker on a whim, I think the lemon and basil ice-cream we had in Lisbon over the Christmas holiday left a rather indelible mark. I haven’t dared open it yet but I believe there is an ulterior motive behind this acquisition as there has been many a mention of a classic ice-cream dessert recently. Baked Alaska, that 1970’s dinner party staple, may be making a comeback in the near future. I will be sure to add the recipe to the website once I’ve cracked it.

 

As the Christmas & New Year over-indulgences fade into the distance let’s go forward into January promising ourselves less processed food, more delicious meals from scratch with an eye on the lowering the cost of our food shopping. Contact me with any questions and I’ll try, as ever, to accommodate your query. Happy cooking.

 

  

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