Lockdown and Creations from the Corona Cupboard...

For the hoarders of you out there this blog update and rescue recipe file is not for you.... please turn away now.

For the rest of you struggling with the daily menu variety and perhaps having a hard time managing to get the ingredients that you want in order to follow more traditional approaches to cooking then we may be able to help you create delicious and nutritous menus for you and your familes.

For ten years now I have been working as a private chef all over the world, (well, im not actually that grand - lately I travel more... but I want you to listen to me!!) and the biggest thing I find that my clients like is something new. They want something created especially for them.....something that their guests and themeselves have never had before and is entirely bespoke to them and I, for one, get that.

What is the point of eating the same food made from the same recipe over and over again.... unless of course, that is what you would like and in which case, to all potential new clients out there (she writes hopefully), I am more than happy to oblige for the most suitable and "corona - related", reasonable fee!

Any scooch  - lets not bore you to death..... 

Walking into the kitchen with the entire family at home either working from home, children not at schoool, is perhaps becoming quite daunting and not to mention infuriating a you disvover that your precious stash of treats and ingredients have been raided, yet again. For this I am here to help.... each day I am going to put on here a recipe that is made from limited, mainly fresh, readily available ingredients that can be simply put together to make a delicious and intersting, varied feast!

To warn you all now, if you are after specific instructions then this blog is not for you.............

This is for people who are a little dare devil, who are a little carefree.... for those who aren't going to flood me with emails that strart off "dear Chef.... should I roast the chicken for 15 or 17 minutes and shoul I alter the temp when I reheat it? How much salt? How long shall I blitz it for? How long shall I boil it for? I'm afraid 
I just dont have the temperatment for all of you accurate people out there..... you will all, sadly, i apologise in adveance, be subjected to, my universal, blanket response of "unitl its done!"

So - to the point - I feel that I am in quite a lucky position in central London with my little dog, "Stanley", who keeps me smiling and because I have access to a local market, from which I can get supplies...fresh supplies. I do feel for those of you who aren't so fortunate but fear not - we have some recipes to the rescue and they are NOT expensive. Stanley and I have limited ourselves to shopping only once a week... as per the government guidelines and as money is tight currently, we are trying to be frugal.

Our recipe today is a typical "thrown together" dish but it was utterly delicious... unusually I am using Pasta - not something I generally have around but tomorrow is my birthday and as I will be eating cake and chocolate I have jumped off of the "no-carb" wagon early as a wee treat....
Ingredients:
Wholegrain Spaghetti
Mushrooms
Spinach
Edamame Beans
Brocoli 

So get the spaghetti water on and the spaghetti in...... salt and a dash or olive oil - get it going. In another pan melt some butter and add your sliced mushrooms with some seasoning (to your taste) and get them cooking..... i then add a few cilli flakes to mine to add flavour and a bit of heat.... I then add to the mushrooms sliced broccoli stalk - waste not want not - and they are very good for you. Once the pasta is 2-3mins off being done throw in the broccoli heads to the same water and get them going..... The add edamame beans to your mushrrom pan (from Frozen, they will quickly thaw) and then throw in the spinach... at this point I re-season and add a dash of soy sauce, a spoon of Tahini and a dribble of chilli oil - up to you..... this doesn't take very long.... turn off heat and leave in the warm pan. Quickly drain pasta and broccoli and then toss it all in the mushroom Pan for a quick flick about before serving!
Boom! Utterly yum, packed full of antioxidents and vitamins and CHEAP and simples!! Also - if you are vegan this can be done with coconut oil instead of the butter - not that I condone veganism at all but it is your choice!

Tootles,

R

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