Ok its been a bit busy over here. I have loads to talk about but will pace myself. The kids haven’t seen much of me in the last couple of weeks. I think that is probably a good thing, you know how absence makes the heart grow fonder and to be honest after half term I think we all needed to take a bit of time out.
My friend Uju and I have not been able to find the time to hang out at all in the last year and now it seems we are at every foodie event together! We were invited to an event hosted by Tribal Media. They were launching a new gluten free range of foods by Ilumi. We were given a cooking demonstration and we tried a selection of their products. I was really impressed. We ate Tom Kha Gai Soup, delicious. I also had gluten free pasta with meatballs in a tomato sauce and for dessert a chocolate brownie made by the Knead Bakery and non dairy vanilla ice-cream. The Brownie was totally delicious and you would not have known it was wheat free…I was totally impressed. Nuff said!!
So, not content with seeing Uju and having a little glass of wine too for that lovely evening. We hook up on the Saturday with the brood to check out Big Apple Hot dogs new venue at Off Broadway on Broadway Market. Her husband owns the company and they have pop ups all over the place. Check them out best hot dogs in town! The kids were suitably furnished with theirs and Uju and I furnished ourselves with a cocktail or two…Hehe. Abe (Uju’s husband) said that we should come here every Saturday and call it the “Cocktail Creche” I like her husband!
Amongst all my social engagements (Ok two but that is unheard of over here) I did actually do some work. Had a shoot at Rasoi with Lisa Barber for a charity cookbook. One of three shoots that are happening over the next couple of weeks. I also managed to throw together a few half decent meals for the offspring.
Its summer (apparently) and as usual I start thinking about tapas and meze and summer holidays somewhere hot and Spanish food and then I realise I am bloody cold and need to make a stew! So I created a Spanish tapas inspired summery stewy thing. Butter beans, tomatoes, garlic, bratwurst sausages (ok not very Spanish but they were in the fridge). The kids especially Tilda mainlined it!
Its cheap to make and totally perfect for a summers winters day!
Have a good one y’all!
Bean and Sausage Casserole
As you can see from the photo I added eggs to this. You don’t have to. I would and did have this for breakfast well more of a brunch thing. I think I gathered inspiration from about 3 popular spanish dishes and then merged them. I soak an entire bag of butter beans to cook but please use a can if you wish. I just think the tinned ones don’t hold their shape as well. Plus when you cook your own beans you can add a load of flavour to the beans.
- 1 1/2 cups of butter beans (or use a can if you wish)
- I can of chopped tomatoes
- 4 bratwurst sausages (or any cured sausage of your choice the most obvious being chorizo)
- I onion (roughly chopped)
- 4 fat cloves of garlic (crushed)
- Squirt of tomato puree or ketchup
- 4 eggs (optional)
- A handful of parsley (chopped)
- 2 tbsp olive oil
- Salt and pepper to season
I soak a whole bag of beans the night before then cook them as per instructions adding a chopped onion, bay, peppercorns, a carrot whatever herbs I have to hand. Then I store them in the fridge thoroughly dressed in olive oil and lemon juice. You can then use them as and when you feel. I chuck a handful in a salad, or they are great with roast chicken throw them in the roasting dish about 20 minutes before you take the chicken out.
Take a deep heavy pan with a lid and on a medium heat add olive oil and then chopped onion with a big fat pinch of sea salt. When the onion is translucent after 5 mins of so of cooking add the garlic, cook for another minute or two, then add the beans tomatoes, chopped up sausage, and tomato paste (or ketchup) stir and simmer gently with the lid on for about 20 mins until the tomatoes have lost their rawness and the sausage is totally warmed through.
Then crack your eggs onto the stew and season with salt and pepper. Put the lid on and cook for a further 8 mins with the lid on. When the eggs are cooked sprinkle the parsley on top and serve with warm butter bread..I want to make this again now!