Tag Archives: protein hit

r/s-unny yolks

While I thoroughly enjoy going out for breakfast/brunch with my love or friends, I very rarely enjoy what I eat. I typically find myself more interested in what I do to, and combine with eggs than what is available in restaurants. I die for a protein-y, cholesterol-y runny yolk, so my creations always involve eggs that are poached or over-easy. True to my British roots, my fave companions to sunny yolks are spinach, mushrooms, fried tomatoes and baked beans.

Oyster mushrooms are a new major fave for me. On the depicted occasion I broiled them with extra virgin olive oil, salt and pepper for 7-10 minutes, and then laid them over some baby spinach. I combined this ‘salad’ with bacon, a runny yolk and a seat in the sun on the deck off my bedroom. Bliss.



I made lamb tartare. It was crazy good and a lovely protein-y dinner. Just wing it re: amounts of stuff and taste as you go. Be confident. Don’t be scared. It will turn out great. Promise.

You will need:

– lamb loin (a good cut for tartares and/or carpaccios because it is lean and clean)

– fresh mint and chilies

– cornichons

– mustard of some kind (I used Grey Poupon)

– orange and lemon

– a great olive oil

– some nice sea salt and freshly ground black pepper for seasoning

Chop lamb finely and put aside. Chop a little handful of mint leaves and cornichons and some de-seeded red chilies. Mince them all together. Add a reasonable amount to the lamb. Stir in a tablespoon or so of mustard. Squeeze in juice from the orange and lemon (I used 1/2 a blood orange and 1/2 a lemon). Season with salt and pepper and stir in some glugs of olive oil.

Taste it! Add more of whatever you feel is lacking. I used a lot of chilies but I like stuff hot.

We ate the tartare with some pickles from my canning experiment, a spinach and red onion salad and bright bottle of Sassella. Total success.

death of a salesman

Chris’ last meal is rare steak and tomatoes. He is far from his deathbead but did just lay his job as a guitar salesman to rest so I thought I’d make his fave dinner to celebrate. The photos are bad/blurry because we are having a bit of a heat wave and I get in-the-literal-way-not-in-the-sexy-way hot and bothered by the heat. I wish I had a good pic of everything together because it did look quite lovely and summer-y but I don’t.



We had a simple tomato salad with my new favorite sweet treat, kumatos. I (hardly) roasted some beef tenderloin, sliced it up and served it with a sauce I’d read about in my trusted copy of Nigel Slater’s The Kitchen Diaries. I love this book. It chronicles an almost day to day account of things Slater eats/makes and includes recipes and lovely photographs. I always read it while I am eating something I wish were more exciting e.g. cornflakes or a plain salad.

The sauce was delicious and went suprisingly well with the beef. The uses for it are pretty limitless – I think it would make a nice dip, a sauce on top of some tofu in a rice bowl or as a spread in a sandwich. In any case:

  • Blend (I used a hand blender) a small handful of mint leaves (approx 25 leaves), a few cloves of garlic, two egg yolks, the juice from 1/2 a lemon and 1 tbsp of grainy mustard until its one uniform fragrant pulp
  • While blending slowly add olive oil until mixture has consistency of a thick cream










all day i dream about tuna

It took me a long time to start a blog because I knew I’d be terrible at posting. I am still eating/alive and I’d like to give this thing a go again.




This was a quick Saturday dinner I had wanted to do on the bbq but we ran out of propane so I had to fry the tuna and roast the veg in the oven. It was cool, fresh and delicious. Clockwise from top:

– seared tuna

– chilled mint and Ontario sugar snap pea puree

– roasted Ontario eggplant with chilies and basil

a bloody beginning

Not actually bloody but definitely raw. I’ve been wanting to try this carpaccio recipe ever since I got Jamie at Home for Christmas. It is a pure protein delight, and the beans are delicious.



  • 1 lb beef tenderloin
  • 500 g green beans
  • sea salt and freshly ground black pepper
  • smallish handful thyme sprigs
  • extra virgin olive oil

for the marinade:

  • 1 small red onion, peeled and finely chopped
  • big handful fresh soft herbs (chevril, parsley, inner yellow celery, tarragon) leaves picked and chopped (I used tarragon and celery)
  • 2 tsp Dijon mustard
  • 3 tbsp white wine vinegar
  • extra virgin olive oil
  • sea salt and freshly ground black pepper


Steam the beans. While beans are cooking prepare marinade. When (and not if because this was a total success), I make this again, I will use lemon juice for acid instead of vinegar because I think its fresher/nicer. It was my first time using inner celery leaves for flavour and it was delicious. Once beans are cooked (careful not to over-do and get limpies), toss in marinade and put to one side to allow beans to cool and take on flavour.

Place beef on cutting board and season generously with salt and pepper. Strip leaves from thyme sprigs, chop roughly and sprinkle over beef.

Get a heavy frying pan seriously hot and add a splash of olive oil. Put meat in pan and turn every few seconds to sear and encrust flavourings on to it. Turn it around just until all sides are seared. Put the beat back on the board and let it rest for at least 1 min.

Use a big sharp knife to cut the beef as thinly as you can. Don’t worry if you can’t get the slices super thin, you can lay the slices out and use the side of the knife to flatten them further (works surprisingly well).

Lay slices on plates, place beans on top being sure to spoon over extra marinade. Dress with some good quality olive oil, feel proud and enjoy.