Category: Comfort: food

What’s green and white and yum all over?

Spoiler: it’s not not a warm fennel salad.

Ran out of other salad leaves for a recipe, had to improvise, accidentally stumbled upon this moment of actual joy, now sharing it with you. You’re honestly completely welcome.

Again, I have no picture that isn’t an empty bowl, because I never anticipated needing to share it with anyone. I can honestly only apologise to the salad, I wasn’t aware of its game. Maybe one day I’ll learn but today was not that day. Have a picture of the place it was made, instead, rainbowing beautifully as it loves to do.

Warm fennel salad with pine nuts and Roquefort*

  • Serves 1, 7 mins to prep and cook
  • Ingredients:
    Fennel 1 bulb, finely sliced
    Garlic 1 clove, finely chopped
    Butter
    Juice of 1/2 lemon
    Pine nuts 25g
    Chilli flakes, pinch
    Sea salt, pinch
    Roquefort 30g
  • Fennel
    Garlic
    Knob of butter
    Pan fry all until browned and softened
    Plate up
    Drizzle with lemon juice
  • Knob butter
    Pine nuts
    Chilli flakes
    Salt
    Pan fry all until browning
  • Roquefort
    Crumble over fennel
  • Add pine nuts 
    Serve
    YUM

Enjoyyyyyyy…

*adapted from the chicory salad recipe in this incredible book**

**no affiliations, just delicious gratitude for a repairing digestive system

Comfort: food – scrambled egg noms

Making something tasty when the world is on fire

Did I just come out of a meditation retreat full of inspiration and ideas, only for the world to go a little bit more horrifically insane than it was previously? Why yes, yes I did. 

Am I ready or willing to talk about any of my lovely plans in the face of such abject political horror? Actually no! I’m really not, thanks for asking. 

Iiiiiiiis the answer comfort food? 

Babe.

When is the answer not comfort food…?

(Actually, the answer is ‘when it’s healthy comfort food’ but we’ll slide past that for now.)

This is my chosen response to the chaos of the world today. No, I haven’t got measurements, I don’t know what to tell you: if you like an ingredient more, add more, if you like it less, add less. I’m absolutely not food blogging, I’m just sharing the noms of a nommy thing, incase you also need some comforting and lack the inspiration.

Highly delicious, nutritious, topped scrambled eggs

Most basic instructions ever, coming right up.

Add to pan:

  • Butter
  • Chives
  • Garlic salt

Place on hob:

  • Heat but don’t burn
  • Take off heat once melted and warmed through
  • Crack in two eggs
  • Break yolks, start stirring through
  • Add back onto heat, stir continuously until almost cooked
  • Turn off heat, allow final cooking to be done in pan
  • Plate up just as final runniness becomes solid (so technical)

Sprinkle on:

  • Celery salt
  • Sumac
  • Black sesame seeds
  • Nooch (nutritious yeast)
  • Sunflower seeds

Fork

Devour

If I’d have known it would be bloggable, I’d have taken a photo, but it is already in my happy wee belly so. Maybe next time. 

Random imaginary scenario running through my head in response to how good this food was:

Me: No further questions, your Honour.

Judge: But…you’re the defendant?

M: I plead the fifth. 

J: This…is Scotland, we don’t…

M: Case dismissed. 

Be comforted and let your light be nourished, for it will surely be needed to outshine any and all darkness. 

RIP Renée Nicole Good.