How’s this for a quick midweek meal? Lemon and peppercorn smoked salmon, new tatties, spring onions and avocado. Very simple, delicious and healthy!
Would you believe the picture was taken on my mobile phone?
Author: minceandskirlie
Writer, poet, musician, and sometime IT professional in the North East of Scotland.
Mount Keen
Mount Keen from Broom Hill, above Tarland.
Veal Milanese
Every now and then I like to try and replicate a favourite restaurant dish. This time round it’s the turn of that Italian restaurant classic – veal milanese. I’m a big fan of veal – low in fat, high welfare (if bought from the UK) and it tastes great.
This dish is pretty simple. Blitz up some herby breadcrumbs, coat and cook the veal then leave somewhere warm while you cook the pasta with some sage and tomatoes. The whole thing can be cooked in under 20 minutes if you’re organised so it’s perfect for a mid-week meal Continue reading “Veal Milanese”
Fad diets, weight loss and how to lead a healthier lifestyle
As night follows day fad diets appear in the press in January. First out of the blocks this year was the 5:2 fasting diet (eat for 5 days of the week, fast for 2) which appeared on BBC breakfast while the hogmanay hangovers were still clearing. I don’t really want to get into the pros and cons for each diet because the fact is it doesn’t matter how they stack up. You don’t need them and most of the time they don’t work over the long-term.
Continue reading “Fad diets, weight loss and how to lead a healthier lifestyle”
Easy sausage rolls
I made these sausage rolls when we had a few friends over at the weekend. They went down a treat and I had to be quick to grab one myself. In fact they were so successful and are so easy to make that my brother used the idea at Hogmanay. Just take a pack of good quality sausages (I used Tesco’s pork and caramelised onion) and remove the sausage meat from the skins. Mush it all up and place in a long tube on a ready-rolled sheet of puff pastry. Brush a little egg wash on the edges and tuck the pastry over the sausagemeat. Cut into thumb sized rolls, slash the tops, brush with more egg wash then cook for 25-30 minutes in a 200C oven.
Mince and Skirlie 