Over the weekend I decided to trial making some ‘fake’ taco shells using my Parmesan cheese crisp recipe (see original here) and what a success they turned out to be! Not difficult to make, I used the original recipe but made the discs a bit larger, cooked as previously and then after cooling a little,
I’m absolutely certain this time last week we weren’t promised a sunny Bank Holiday weekend – indeed I ear-marked the weekend for some de-cluttering and decorating work. That has all been put on hold now that the days have started bright and sunny, and unlike previous ones of the last month, stayed that way –
I read an article today about how someone or other in marketing had come up with an idea to sex-up the humble spud – yes potatoes given a sexy treatment! Not sure how I can relate to my jacket baked potato, simple boiled new or mashed delight being coined desirable but with a sexy allure.
It’s early in the BBQ season for us but I’m already getting into the swing of preparing my meat/poultry/fish and vegetable offerings in the morning and then leaving them to marinate until the evening for a grill that is full of flavour. In the hot days this week this has reaped dividends and stopped frayed
Sometimes the simplest salads are the best and I love the concept of the ‘caprese’ salad with it’s red, white and green colours. Usually with tomatoes, mozzarella and basil I’ve taken a liberty and used my own red, white and green ingredients to hand in the bariatriccookery kitchen today – so we have the white