I got back from Germany early on Monday morning and have just about recovered from far too little sleep over the past week or so.
The earlier trip to Glasgow was lovely, but apart from discovering that Mother's Pride Pan Bread is great for toasting and being bought a thistle shaped wooden porridge spurtle, I don't really have any foodie things to share.
The trip home to Germany was a bit more relevant when it comes to food blogging, I guess. I came back with two great cake recipes, that I'll share over the next couple of weeks or so and I bought some nice goodies, such as Strawberry vinegar (which is supposed to be great mixed with Cava) and a lovely Potatas Bravas dip mix from new delicatessen shop in my hometown. I would have probably bought loads more stuff, but I had only taken my small weekend trolley instead of the usual suitcase.
My sister is coming over in the car in a couple of months though, so I have already started to to write a list of things for her to bring over. I also had the first BBQ of the season at my friends house, to which I brought an old favourite of mine, Colourful Orzo Salad.
I got this recipe from the web originally, but have changed some of the ingredients and added things to my liking. The original called for parsley instead of fresh coriander for example, but I don't really like it all that much. I also started adding feta cheese after the first few times of making it and now never make it without. The salad looks pretty and there usually isn't any left.
Colourful Orzo Salad (serves 4-6)
1 1/2 cups orzo pasta
4 tbsp olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
salt, to taste
black pepper, to taste
2 garlic cloves, crushed
1 carrot, diced finely
1 1/2 cups bell pepper (red, green and yellow)
1 small red onion, diced
1/4 cup fresh coriander, finely chopped
1 small block of feta cheese, cubed
Cook the orzo according to the instructions on the packet in plenty of salt water.
In a large bowl whisk together the olive oil, lemon juice and zest, salt, pepper and garlic.
Add the carrot, peppers, onion and cooked orzo (there is no need to cool it first, and if you like you can serve the salad warm).
Stir well, making sure everything gets coated with the oil/lemon mix.
Add the fresh coriander and feta cheese and carefully mix into the salad, so that the feta doesn't break up too much.
The earlier trip to Glasgow was lovely, but apart from discovering that Mother's Pride Pan Bread is great for toasting and being bought a thistle shaped wooden porridge spurtle, I don't really have any foodie things to share.
The trip home to Germany was a bit more relevant when it comes to food blogging, I guess. I came back with two great cake recipes, that I'll share over the next couple of weeks or so and I bought some nice goodies, such as Strawberry vinegar (which is supposed to be great mixed with Cava) and a lovely Potatas Bravas dip mix from new delicatessen shop in my hometown. I would have probably bought loads more stuff, but I had only taken my small weekend trolley instead of the usual suitcase.
My sister is coming over in the car in a couple of months though, so I have already started to to write a list of things for her to bring over. I also had the first BBQ of the season at my friends house, to which I brought an old favourite of mine, Colourful Orzo Salad.
I got this recipe from the web originally, but have changed some of the ingredients and added things to my liking. The original called for parsley instead of fresh coriander for example, but I don't really like it all that much. I also started adding feta cheese after the first few times of making it and now never make it without. The salad looks pretty and there usually isn't any left.
Colourful Orzo Salad (serves 4-6)
1 1/2 cups orzo pasta
4 tbsp olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
salt, to taste
black pepper, to taste
2 garlic cloves, crushed
1 carrot, diced finely
1 1/2 cups bell pepper (red, green and yellow)
1 small red onion, diced
1/4 cup fresh coriander, finely chopped
1 small block of feta cheese, cubed
Cook the orzo according to the instructions on the packet in plenty of salt water.
In a large bowl whisk together the olive oil, lemon juice and zest, salt, pepper and garlic.
Add the carrot, peppers, onion and cooked orzo (there is no need to cool it first, and if you like you can serve the salad warm).
Stir well, making sure everything gets coated with the oil/lemon mix.
Add the fresh coriander and feta cheese and carefully mix into the salad, so that the feta doesn't break up too much.
