Don’t tell me off – it’s been a while since I blogged – and even when I last did there was a bit of a gap before that. Well I’ve recently started blogging for tastecard. As I used to manage the paid search for them (before my Urban Outfitters days), I still have regular contact with one of the owners and when he decided that they were going to launch a blog, he asked me to be the resident blogger!
This was three months ago and why I’ve not been blogging as much on here 😦
It’s been very exciting posting my opinions on tastecard restaurants and my experiences at events. You can read all about it here: tastecard blog
I’ve still been cooking lots and going to many foodie places. So whilst writing my latest blog post for tastecard today, I thought why not share with you all too! Below is a moderated version of my latest post for tastecard.
I always mean to document my lasagne on the rare occasions that I make it and last time I cooked it, I made sure I took ample photos. I got the recipe from Jamie’s Dinners – a Jamie Oliver cookery book that I use on a regular basis. It’s an essential book for any kitchen.
Check out my photos below.
The core ingredient that makes it is butternut squash.
I’ve attempted to make it without & The Man has NOT been impressed.
Note – I skip the pork belly. In my opinion it’s not needed.
Foreword (kinda): This post is seriously overdue. For that, I apologise. I started typing it out on my iPhone ages ago and work overtook my life and this blog post suffered!
Yesterday (March 23rd) I completed my Steak and Guinness pie project. This came about as St Patrick’s Day (March 17th 2010) descended and I suddenly had the urge to cook something traditional.
Having scoured the net for traditional Irish recipes I settled with Steak and Guinness pie and particularly Jamie Oliver’s Steak, Guinness and Cheese Pie. Without the cheese (no need for overkill). It became apparent that this wasn’t something I could whip up in one evening, and not on a work night (Wednesday). Especially as my boss had informed me that the longer I leave my beef to sit, the better it would taste when the pie was complete.