Last week was quite busy work wise so I took it so I didn’t book that much in during the week.
On Monday I made Jerusalem artichoke soup and had a chilled evening.
Tuesday I made steak sandwiches and finally finished the last season of Homeland. I’m so far behind on series at the moment, but slowly catching up. Tackling Billions next.
I also found British strawberries in Waitrose so had to have that for pudding, with pouring cream and sugar. So yummy!!
On Thursday Ro and I went to Photo London to check out some cool (and some weird) photographs, and afterwards we had steak frites in Côte Brasserie.
Friday after work I went straight to my friend Anna’s in Surrey and was spoilt rotten with lots of lovely food. We had fish pie, lasagne, asparagus with a little vinegar (new for me and totally yummy) and the most lovely salad. The next day I woke up to asparagus omelette and lovely coffee in Moomin mugs!
On Saturday I managed to combine sunbathing with watching the royal wedding for a little while before heading out again for drinks.
Sunday I took the train to Kent and had lunch with my friends there at a lovely Michelin star restaurant I’ve been wanting to go to for ages. It was amazing and I can’t wait to tell you all about it in a different post.
The weather was lovely so I managed to take in some of the lovely seaside and countryside as well before heading back to London for dinner with a friend. More weekends like this, please!
During the two weeks I stayed with my friend Nick while waiting to move into the new place, I did cook a bit although I missed my own larder and equipment. I mainly re-used old favourites requiring only ordinary ingredients found in any corner shop, but you can still make some really nice things out of basic ingredients.
Like this steak sandwich for example. The taste of crispy buttery bread and rare steak is divine, and with some green leaves, mayonnaise and good parmesan this a true delight.
Steak sandwich with spinach and parmesan, serves 1
200-300 g sirloin steak
salted butter and oil for frying
1-2 tbsp good mayonnaise, like Hellman’s or homemade
1 handful baby spinach
salt, black pepper
extra virgin olive oil
Season the meat. Cut the ciabatta in half. Heat up a frying pan with butter and oil on medium heat. Fry the bread crispy and golden and remove to a plate. Turn the heat up to high and fry the meat for a minute on either side. Remove to another plate and let the meat rest for at least 5 minutes.
Spread mayonnaise on the breads and top with spinach. Trim the meat and slice it. Divide the meat slices between the breads and top with parmesan shavings, ground black pepper and a drizzle of olive oil.