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It has been days and days since I last posted about our meat-free month. During those days (weeks really) we have had highs and lows of eating meat-free. When I last posted, with a snapshot of a vegetarian curry we were making, I was on a real high, thoroughly enjoying our meat-free month and the delicious new recipes we were trying out.
The past week has seen that go downhill with real desperate cravings to eat bacon and egg, and sausages. I don’t know why, but my body has just been desperate for something else – the result is we’ve eaten a lot of stodgy comfort food as you might get a glimpse of in my diary. My lovely friend Caroline who has just finished her meat-free month also said they experienced this, getting more and more desperate for, again, bacon and egg by the end of their month.
For now, here is my better week of eating…
Monday 23rd January
Stilton, onion and potato pie. Really, it is just that. Make some mashed potato, sweat some onions down until nice and golden, then in an ovenproof dish layer mash, onion, stilton and then more mash on top. Bake in the oven and eat. Fabulously stodgy and simple comfort food. Really should be eaten with lots of greenery.
Tuesday 24th January
Ah! No idea of what we ate! Didn’t take a picture so can’t remember. Oh well.
Wednesday 25th January
Macaroni peas. This is a new firm (and super easy and quick) favourite from Hugh’s Everyday Veg. You basically cook peas, then blitz half of them to a puree with some of the pea cooking water. You also add some sliced garlic you’ve gently softened in butter, along with some grated Parmesan (it’s a bit like a pea pesto). Then you mix together your cooked macaroni, pea puree and the remaining whole peas. It’s really delicious.
A quick interlude from Italy food adventures, and a bid to get back into blogging after a week away and a busy week last week preparing for the little sister’s 16th Mexican Fiesta Party.
I adore bagels, especially those from the Barbakan Deli in Manchester, and love their versatility. They taste great with so many different toppings and fillings.
Some of my favourites include a toasted bagel with a generous helping of salted butter, or a mashed avocado spread over bagel halves and topped with sea salt and black pepper. Oh, and a bacon and egg bagel is a whole new level to bacon and egg in a bread bap.
This bagel was lightly toasted so that the edges just started to go golden, then smeared with gooey brie that just started to melt from the warmth of the bagel. Finally, it was topped with onion marmalade, this one was shop bought by onion marmalade or caramelised onion is really simple to make.
Eat the Earth 
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