Changes

So, I quit my full time job last week! I didn’t have another job lined up, I just made my mind up about quitting and did it!

Had a failure of an interview for another call centre job, I should really think before I speak to the big boss lady who decides if I get the job or not! Anyway, that gave me a push to apply for an apprenticeship in professional cookery. So I sent the application off yesterday, which was lucky because it was the last day for applications. Interviews start next week so I’m just waiting for a reply, in the mean time I’m trying to get some bar work or something to keep me going and hopefully keep doing part time if I get the apprenticeship.

I’ve quite enjoyed a week or so of not working, I’ve not cooked that much considering I’ve had a lot of time  on my hands so I’m going to try and make up for that today by making a curry and something lovely for pudding. Not been to the market yet so I have no idea what kind of meat or fish will be in the curry but I’ll make sure its yummy.

I will jot down recipes as I cook later on and post them tonight or tomorrow. I also have a load of things ready to be posted on here, with pictures which I’ll try and get done over the next few days. Not everything has a specific recipe but I’ll get as much as I can on here.

Well, thats all for now!

Something for the weekend

I made so much bolognese this weekend it’s coming out of my ears. I decided to be sensible and cook a huge batch to freeze so I had food for work all week instead of spending a fortune on Starbucks sandwiches. Here’s the recipe…

• 500g minced beef
• 2 x 400g tins chopped tomatoes
• 200ml beef stock
• 2 onions, chopped quite finely
• 2 cloves of garlic, finely chopped
• 1 large glass of red wine
• pancetta (optional for those on diets!)
• oregano (I only had dried, but still good)
• fresh basil
• olive oil
• salt & pepper

• pinch of sugar

1. Heat oil over a medium heat and cook onions and pancetta until onions are softened and pancetta begins to brown, add the garlic and cook for a minute or two then add the beef and brown.

2. Add the red wine and beef stock and turn the heat up to reduce the liquid, no timing here, just as long as it takes!

3. Add the tins of tomato, pinch of sugar and season. Add oregano to taste, I like about a teaspoon at least. Tear up as much basil as you like and reduce the heat and I like to leave it for about 40 minutes slowly simmering away and making my kitchen smell delicious!

If there’s a lot of liquid I add a little corn flour and water to thicken, or if not eating it that day, leave to cool and thicken on its own overnight. I find this serves 4 easily, more if you like small portions.

Then cook spaghetti according to the packet and serve with some fresh parmesan and basil leaves. Enjoy!

 

 

Hello world!

I’m a complete noob to this, so if you’re reading you’ll have to bare with me!

Expect foodie pictures, recipes and musings.

Watch this space!