I’m 90% sure that we’ve reached what the guardian would call ‘Peak Avocado’. It happened before people started doing those ridiculous Avocado flowers, even before Queen Nigella did a ‘recipe’ for sticking them on toast. I’m unashamed in saying that I absolutely love the stuff. It takes a matter of minutes to get one mushed up with some chilli and pepper on toast to make a quick breakfast, or blended with pine nuts, basil and lemon to make a very quick avo-pesto for your weeknight dinner. They’re versatile, healthy (to an extent) and go with a lot of great fresh flavours. More importantly, they go with Mexican food, and I love Mexican food. These oven baked avocado ‘fries’ are great to munch on but go even better as a filling in a taco, alongside pretty much any other taco filling of your choice.
Living in London makes BBQ-ing particularly hard. So few people have decent outdoor space, so unless you’re going to use a disposable in the park, you’re going to struggle. The fact that the weather hasn’t exactly been playing ball so far this summer hasn’t really helped that either, but hey. I’ve already posted a seriously good Veggie Pulled ‘Pork’ recipe if you’re interested in something else you can do on your stove top. I’ve been meaning to try my hand at oven BBQ for a while, but never really have the excuse. I’ve wanted to do some form of Sriracha Pork Ribs for a long while, but with about 95% of butchers near where I live not even stocking pork it can make things quite tricky too. Even the local supermarket only had some fairly poor pre-packaged ribs.
If you don’t like pancakes, you’re lying. They are one of the most versatile food types. From crepes to fat american style there’s a huge amount of contrast in both texture and flavour. You can make them sweet or savoury, from the toppings down to the amount of sugar you add into your mix. This particular recipe, for Courgette Pancakes, can be eaten with sweet food (try with syrup and peanut butter like we did) or savoury (omit the sugar from the recipe and have them with something like avocado and eggs).
It’s national vegetarian week! I have a lot of vegetarian and vegan friends, in fact I’m half way through another meat free month myself, and one of the big nitpicks is often how a lot of meat focused restaurants hardly make an effort, using the excuse “but there isn’t anything suitable” or “you really want another veggie chilli, right?” instead of trying something a bit different. This recipe would sit nicely on the menu at any of the major BBQ places across the UK, or even at a number of Mexican ones. There are in fact a couple of places that do entirely veggie and vegan Mexican where Pulled Jackfruit is a staple.
As you’ll have seen from my last post about our time in Glasgow a couple of weeks ago, we went to see my parents in Scotland over Easter. Before the rest of the talk about my time there I wanted to do another recipe, which I know have been rare over the last few weeks (oops). On my Birthday in March I had a day off and spent it being a tourist in London. We went to Dishoom for lunch and checked out the Wildlife Photographer of the Year exhibit at the Natural History Museum, but before we did any of that we grabbed breakfast from the Nordic Bakery. We specifically went for their cinnamon buns which are excellent, but while in there the Blueberry & Raspberry Oatbake caught my eye.