Sorry for the slight hiatus, everyone. I’ve been a little distracted recently but I’ve really missed blogging. Somehow I’ve fallen into learning bits of programming after work/reading (i’m reading a book written by a former undercover FBI agent who infiltrated the American mafia!)/stoning in front of the computer. I know. No excuses. So here we go: what I whipped up for tonight’s dinner in 40 minutes.
Mmmmmm I do love steak! Partly because it’s so easy – coarse sea salt and ground black pepper on each side, stick it on a hot pan, leave it to brown on each side before turning (approx 4 minutes on each side), done. No recipe needed for that, surely. And for the sides – a quick soy sauce, mirin (Japanese sweet rice wine), and oyster sauce stir-fry with broccoli and mushrooms, and a cheesy penne.
I improvised on the penne because there was some leftover cheddar in the fridge, and was really pleased with the results. I had it in my mind to go for a ‘mac and cheese’ kind of taste, so I simply melted butter, cheddar cheese, and milk into the pot of hot, freshly cooked penne with some of the remaining hot water used to boil the pasta.
Turned out to be a nice American-ish meal (if hunks of red meat, fatty carbs and Chinese stir-fries can be associated with the US of A), very appropriate for watching the presidential election results coverage! Oh how I miss the US. Living in England is great (anyone else see some good fireworks shows over the weekend/on Monday night for Guy Fawkes?), but have to say that the food here is at times quite dire. Or perhaps I’m just all pub-ed out (I count probably 4 pub meals in the past two weeks – not good for the wallet… …).
Hoping that I can get away without providing a recipe for this, as I haven’t measured anything. What I would say is that for the penne, the ratio of butter : milk : cheese should be half tablespoon butter:3 tablespoons milk: 4-5 tablespoons cheese. Those are my estimates for the amounts I used for 150 grams of uncooked penne (2 portions), so scale up/down depending on how much pasta you are cooking. 🙂
Ok so maybe I’ll come back to this post and write up the recipes another time, if anyone’s interested. Otherwise, I’d like to make this blog more about sharing thoughts and experiences of cooking and food in general – rather than a step by step document of How Sheila Cooks Food. I’m probably the least precise person I know so I find retrospectively writing up recipes a slight chore! (Anyone else with me on this?! Or am I just lazy? 😦 – wait don’t answer that…!)