I mentioned last week that I would be starting a second new series sharing what I have been loving around the web this week, and here it is! Dan’s sister is getting married in six days and I am so excited, I’ve been trying to stick to healthy food in preparation so lots or smoothies and salads. This meant that I finally got round to trying Deliciously Ella’s massaged kale salad. The dressing was incredible, so creamy and savoury which was a great contrast against the slightly bitter leaves.
I love the vegetarian recipes on A Beautiful Mess, and tried my first one this week, Southwest Baked Eggs. I deviated slightly from their instructions as it is great vehicle for any produce you have in the bottom of your fridge. I included purple kale and tomatillos in mine and they were amazing. On the topic of ABM has anyone tried their Party Party app yet? We were playing around with it outside the Royal Albert Hall last night and it was so much fun, I can’t wait to break it out at gatherings later this summer. The gif function is hilarious to watch back.
One of the best things about working for a chef is the fantastic food I get to eat, yesterday I was lucky enough to be included in this huge feast. If you’re ever in east London I cannot recommend Uyen Luu’s supper club highly enough. Her recipe for Vietnamese chicken salad is my absolute favourite and I can’t believe I haven’t made it myself yet.
I want to do: a version of this IKEA hack by Treasure and Travels, as the built in desk at our new apartment is so high I have to balance on a pile of cushion to reach my keyboard. I also need to do something with this huge coffee table we just about managed to get home via public transport.
I want to eat: Rachel’s fantastic Provincial style dinner party menu, doesn’t it just look absolutely stunning! And all the dishes were made before the guest arrived which makes entertaining so much easier.
This was really interesting: Design Sponge’s take on jealousy, I loved the line ‘There is no faster or clearer tool for showing you exactly what you want’. It’s well worth a read no matter what your profession.
Next week I will be making: Reading My Tea Leaves’ tomato free panzanella, because my intolerance to one of the main ingredients means that until now I have been missing out.
Foodie fact of the week: Artichoke stems are incredibly bitter, so you need to remove them before making tea – learnt that the hard way!
Previously on BAKE