silvena rowe

Academy Salad Pt 3

This is a bit of a mish mash, as i couldnt think of what to make today, so it’s part Hugh, and then my additions. The main Hugh recipe involved new potatoes and courgettes, but I wouldn’t be mad on courgettes and also, our veg cooking/roasting facilities are not the greatest here. However, we do have a good microwave which is great for the old baked potato.

I always try to switch regular potatoes with sweet potatoes where possible, as they are low GI, and I once flirted with the idea of a low GI diet (cue laughter from Dance Soc).

Anyway, the core of this is green beans, mixed leaves, sweet potato, feta (as there was some in the fridge here), red onion and parsley. The dressing is a tahini/lemon/garlic/oil/water combo, that I’ve been using quite a lot lately. On top, I’ve sprinkled some left over Dukkah, a Silvena Rowe recipe with pistachios, sesame, cumin seeds and other bits I can’t remember. BUT ITS DELICIOUS.

Anyway, I’m glad I didn’t succomb to my laziness and go to Pod as this is actually quite good, and it’s very colourful! Happy lunch times.

Medb x


No Carbs Before Marbs

So it’s my 30th birthday coming up and I’m having a party on Saturday. Very exciting. HOWEVER, I have purchased a dress that is quite unforgiving, so I have decided for 4 days only, to do NO CARBS BEFORE MARBS a la TOWIE, in order to avoid any sort of strange bloating. TMI? So yes, I am now a Lady Who Diets. There will be one small break in this, that being Thursday night (my actual 30th birthday), when some of my very good friends will join me for dinner at Quince, Silvena Rowe’s restaurant. I have never been here. Silvena Rowe has featured regularly on this blog, as I adore her cook book:
In fact, I think I’m going to treat myself to her first cook book, “Purple Citrus & Sweet Perfume” now. Happy birthday to me!

Anyway, back to food. So no carbs… protein? I was in Dublin airport this morning and bought myself some DELICIOUS Wrights of Howth organic smoked salmon, so decided on a scrambled egg & smoked salmon lunch - no sour dough toast - risky.
I was also treated to a bunch of fresh rosemary from my mother’s garden this morning in Dublin, so I threw a bit of that into the scrambled eggs, to which I’d already added some milk and a TINY bit of butter (can’t really be doing NCBM and then chow down on a big lump of butter…).

Topped off with a little dollop of creme fraiche, this was a tasty, almost luxurious lunch. I just hope I don’t end up hungry in an hour and shove my face full of pasta….

Medb x