Charred Avo & Eggs

Foodie Friday is back! As Shakshouka is one of my favourite egg dishes, this Jamie Oliver recipe appealed to me and is now on the list of things to try.

Super quick and super healthy. We often treat ourselves to a nice breakfast either Saturday or Sunday, but usually struggle to find something new that we’ll all like. Plus it usually ends up …

Source: Charred Avo & Eggs

#FoodieFriday

This week’s spotlight is one I found during the week.

Usually I’d use this feature to highlight a blog I’ve particularly enjoyed but I loved the sound of this quick and easy recipe so much that it had to be featured this week. This is definitely one I’ll be trying for lunch one day soon!

http://www.framedcooks.com/2014/08/eggs-clouds.html

If you are a food blogger and would like to write a guest post as part of #FoodieFriday, please do get in touch.

**SPICY BAKED CHORIZO EGGS**

Follow my blog with Bloglovin

So two new things today, firstly I am now on bloglovin, an experiment to see if it does drive more traffic to my blog. Secondly, and far more importantly I’m going to start a new #FoodieFriday feature where I will either reblog some of my favourite food posts or have a guest poster. The inaugural post in this new feature is going to be one of my favourite dishes, Shakshouka but with a slightly different ingredient to normal, chorizo. This dish was originally posted on PWpantry. I tried this dish myself (you can read my version here) and the chorizo really is a tasty addition!

Pasta carbonara

Reading a post the other day made me hungry. Really hungry. I haven’t had cabonara for ages, I’m not a big pasta fan but bacon in a dish always helps. Having read the excellent foodboozeandreviews spaghetti carbonara recipe, I decided that we were having it for tea the next day. To make a quick dish take longer and to add complication, I decided to make my own pasta as well.

It is actually really fairly simple to make your own pasta, especially if you have a pasta maker to roll the dough with. I definitely prefer the taste but for time and ease, dried pasta is more than sufficient.

Continue reading