Brie and aspargus toasted sandwich - a combination of two great, great foods.
Grill the aspargus for 2 or 3minutes so that the little spears are partially cooked before adding them to the sandwich, this is to make sure that they’ll be nice and tender. Then grill the whole package (not forgetting black pepper and a little squeeze of lemon juice) for about 6minutes…
Grill love
Kind of Tuna Niçoise salad, athough today couldn’t feel any less hot and French. One can but dream :)
1/2 can of tuna, shredded romaine lettuce, purple olives, halved cherry tomatoes, cucumber quarters and 1 soft-KETTLE-boiled egg (I have found the perfect time! 4.5minutes!) with a drizzling of basil dressing.
The third and final of the marinated beef medallions: this time in a few tbsp of balsamic vinegar. I had never tried it before and perhaps I’d reduce the vinegar next time as it was a tad too tangy - lovely flavour though. The rest of the salad is made up of romaine lettuce, grilled orange peppers, a few purple olives and some homemade basil dressing.
Grill love
Ginger and lime steak with spicy grilled pak choy, asparagus and bean sprouts
Yesterday I bought some reduced beef medallions and because they can be quite a tough cut of meat, I thought I would experiment with some acidic marinades to break down the toughness.
This piece had been marinating in about 2tbsp lime juice, some pureed ginger and a tbsp of soy sauce for 24hrs. It was DELIGHTFUL. Grill it first for about 5minutes and then you can let it rest whilst the vegetables are cooking. When I’m doing vegetables, I always splash some water onto the hot grill to create steam. With these beauties, I also chopped up a red chilli, some more ginger and a garlic clove to mix with the water and so flavour the veg which took about 5minutes. Then you can drizzle some soy sauce on it all at the end!
Grill love
Glad I made it to the market before this SPECTACULAR storm started and glad I went anyway, it’s such a highlight of my week! I love all the stall holders and wandering around picking out what I’ll cook and eat for the week.
Today I chose romaine lettuce, celery, cherry tomatoes, cucumber, avocados, limes, aubergine, courgettes, more new season English asparagus, oyster mushrooms and apricots.
Summery lunch of light rye bread with prawns and garlic mayo and a romaine lettuce, tomato and olive salad with basil dressing.
My bedroom window always catches the afternoon sun… which is lovely until you have a heatwave and then this room is a sauna between 4 and 7pm. So it’s too hot for anything but salad-y things.
Grilled mustard beef, fennel and lemon slaw, cherry tomatoes
Grill love
Yesterday’s packed lunch salad to eat in the sun :
A can of tuna dressed with lemon juice, five grilled asparagus spears, lots of cherry tomatoes and some spinach leaves.
Grill love
This has been one of my favourite snacks this week because it is so, so simple and makes you feel like the healthiest person alive.
Beansprouts with lemon juice and ginger (and a dash of soy sauce if you like)
Just toss the sprouts in the lemon and ginger and then grill for about two minutes.
Grill love
Well I just LOVE to wrap food up in other food.
Toasted wholemeal chapati with a handful of spinach, half a grated carrot and half a can of chickpeas smashed together with lemon juice, black pepper and dried sumac berries.
Grill love
Sunday brunch because I am trying to put off going to the library…
Creamy leeks on sourdough toast
1 sliced leek and 1 garlic clove steam grilled until soft and then mixed with a tablespoon of light cream cheese or creme fraiche, black pepper, a squeeze of lemon and chopped parsley.
Grill love
p.s. HAPPY SUNDAY lovely people
Last week I bought lots of orange romano peppers and I hadn’t got round to using all of them… so this afternoon I decided to grill them whole and stick them in the fridge to chop up into dishes this week. Then I went to the library. And then I got HUNGRY. So I came back to my room and decided to have s stuffed pepper snack…
The filling is shredded spinach and jarred sundried tomatoes which I stuffed inside the pepper from where the top was cut off and then grilled it for about 3minutes until the spinach was just wilted and the pepper was sizzling.
Grill love
Sometimes a dish just defines a day and as I sat through a two hour French grammar tutorial on my college’s grassy quadrangle this afternoon, I was dreaming of this very dinner:
Grilled aspargus and hollandaise sauce on sourdough toast.
Grill love
mint tea
I apologise because this really has nothing to do with George Foreman grill cooking… BUT BUT BUT it’s a beautiful summer drink in the day time when it’s just a little too early for a mojito.
This is what I bought today in an extremely hot and busy Oxford market:
white sourdough loaf, spinach, mint, pak choi, new season English aspargus, bean sprouts, vine cherry tomatoes, clementines, bananas, kiwis and grapefruit.
