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Tonight we had to make something quick as Mr Rigg was heading out for a bike ride with Buddy.  So I made our favourite scrambled eggs on delicious Campanou bread (a French country style loaf) from Barbakan.

I boiled some asparagus, fried mushrooms in butter and added some pretty pink thyme flowers, before lightly frying the asparagus in the mushroom pan to give it a bit of glisten!  All on top of the scrambled eggs and soft bread it was lovely.

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Sometimes you just need something simple, quick and tasty to eat in front of the telly.  For me this week it was mushrooms on toast.  Made with mushrooms from Unicorn Grocery and bread from Barbakan.

Where has the week gone?  Not much excitement on the food front to report – but tonight Mr Rigg and I have planned out our meals (in theory!) for the next week.  There’s something deeply satisfying about being grown up and able to write a list of all the things you want to eat and being able to go out, buy the ingredients, and come home and eat those things.

As well as food planning, I’m also longing for a weekend of getting the house ready for Christmas – hopefully a tree can be found and a wreath put up.  Is anyone else starting to decorate for Christmas?

I am behind on sharing the good meals that we’ve been eating this week – mainly thanks to an inspiration visit to Bath Farmer’s Market last weekend.

This type of meal – nibbly bits, antipasto, food to share – is one of my favourites.  It always starts off feeling like a bit boring, eating up leftovers, making something out of odd bits in the fridge, but then it usually turns out wonderful.

We had melting delicious Coppa, Homewood Old Demdike ewe’s cheese and a candy stripe beetroot salad all from Bath Farmer’s Market.  The beetroot I sliced thinly, spread on a plate and lightly drizzled with olive oil, a spritz of lemon juice and some black pepper.

There was tiny slithers of garlic salami from Abbey Leys Farmer’s Market, and a tomato salad with quick-pickled shallot, black olives and capers.  You can quickly take the tang out of raw onions in a salad, by chopping them finely and soaking them in vinegar for 10-15 minutes before you need to use them.

Accompanied by the flowerpot loaf from Bath Farmer’s Market and some good quality salty butter, it was a quick but tasty dinner.  Not at all boring.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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