Due to hubby’s request to eat more vegetarian meals this year, I saw no reason to not buy the latest book from Hugh Fearnley-Whittingstall of the River Cottage fame, Veg Everyday. The book is dedicated to eating vegetarian meals, though it is not written by a vegetarian – an important distinction in my mind because it means there are no spooky and holistic ingredients which would otherwise make vegetarian cooking too much of an effort for a carnivore like me.
One recipe which instantly called out to me was the Chilli, Cheese and Rosemary Polenta with Tomato Sauce. There was something very nursery about this recipe. Plus I had some polenta in the pantry which had just passed its expiry date …
My first introduction to polenta was at the canteen at work. And before you recoil in shock, I should mention that Swiss canteens happen to be quite highly regarded in the culinary world. In fact, the canteens at several companies here even compete with one another in the same way that high-end restaurants do. One of my colleagues regularly uses the quality of the canteen meals as the bar for comparisons when he is dining out at restaurants. The canteen at our rival company has even published a cookbook – on fine dining. Pretty top notch.
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With her talent for introducing tasty twists on popular classics, Rachel Khoo has delivered yet another delicious spin, this time on the classic churros. Churros are traditionally served at breakfast alongside a rich hot chocolate but, in countries like Australia and the US, they are more commonly found as hot snacks rolled in cinnamon and sugar, and dipped in a chocolate sauce.
