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Miss Digressive

Foodie Thoughts & Ramblings..

September 23, 2012

Foodies 100 UK Food Blogs Index

A few of you might have noticed a new logo at the bottom of my landing page, well in an attempt to self publicise myself a bit better, I thought I’d join the Foodies 100 and see where my blog ranks in the UK Blog Index, check it out below!

Miss Digressive xxx

Foodies100 Index of UK Food Blogs

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A few people asked me to share my Bibimbap recipe from last week, so here goes. This is my first recipe share so please let me know how you get on! 2 cups of cooked rice Handfull of mushrooms (I used shiitake) sliced 1 carrot cut into fine battons 1 Cup of fresh baby spinach 1 Cup of bean sprouts Sesame oil 2 garlic cloves finely grated or minced Oil Sea Salt Toasted sesame seeds Soy sauce 1 large egg Sauce: 2 Tbsp gochujang 1 Tbsp sesame oil 1 Tbsp maple syrup or honey 2 Tbsp water 1 Tbsp toasted sesame seeds 1 tsp minced garlic Blanch the spinach and beansprouts separately in boiling water for 2/3 minutes. Once done squeeze out the excess water. Put each in separate bowls and mix each with 1 minced garlic clove, sea salt to taste (I like @maldonsalt), 1 tbsp sesame oil, 1 tbsp soy sauce and 1 tsp toasted sesame seeds. Add 1 tspn of maple syrup to the spinach. Set aside to use later. Mix together the ingredients for the sauce and set aside to use later. In a frying pan, add a little oil and fry the carrots off until they’re slightly soft, season with salt to taste and then transfer to a bowl. Next add a little more oil, then stirfry the mushrooms with a little salt to taste until cooked. Set aside. Put the frying pan back on the heat and add a generous amount of sesame oil. Pat the rice down to make a flat layer and turn the heat up to high. Let this cook for 5 minutes until the rice is hot then start assembling the vegetables on top. Keep each of the veg separate (carrots, mushroom, spinach and beansprouts). I had some leftover roast chicken which I stir fried off and then popped on top too, but you could equally add tofu or beef, pork etc. Let the rice cook for an additional 5 minutes whilst you fry off an egg. Take the rice off the heat, pop the egg on top and then drizzle the sauce on top. Stir the rice together and serve. The aim is to create a crispy bottom which adds a crunch to the rice once it’s been stirred together. Give it a go and let me know how you get on, tag me in any photos!

When you make big promises of cheese and wine.. #grazingplatter #festivebuffet #gamesnight #missdigressive #food #foodie #homecook #foodblogger

Would you believe me if I said this meal took just 30 mins to assemble aside from the time in the oven! Love that healthy eating doesn’t need to be a laborious task. #homecook #workingmum #colourfulmeal #colourfulfood #food #madebyme #missdigressive #foodporn #foodblogger #foodies

Today was our first day exploring the city and we indulged in a shed load of tapas at this super busy restaurant. The Jamon was amazing as were the croquettes, pan con tomate and the sangria. 👶 was fast asleep in his pram but the restaurant was super accommodating and gave us a nice table with space for the pram. They also gave us hot water so I could make up his bottle. This one gets busy so show up early for the shortest wait! #barcelona #tapas #cerveceriacatalana #barcelonafood #barcelonatapas #foodbarcelona #tapasbarcelona #jamoniberico #sangria #tapasrestaurant #tapasgalore

After a good few months we finally made it out on a Saturday night for date night. Given that I’m married to @hans_relwani, date night could only mean one thing, Chinese food! We went back to @goldmine.bayswater after nearly 3 years for the roast duck and char sui pork and they certainly didn’t let us down! #foodie #food #chinesefood #roastduck #charsuipork #londonfood #goldmine #bayswater #goldminebayswater #foodlondon #datenight #shaberlaber #instamymister

𝔹𝕝𝕒𝕟𝕔𝕙𝕖𝕥𝕥𝕖, 𝕊𝕠𝕙𝕠 On Sunday I had my first “Me” Day since Baby K was born. I had signed myself onto an Abstract embroidery lesson @teaandcrafting with the lovely @wildfloss and then for lunch. It’s amazing how your choice of restaurant changes when your only thinking of yourself. I happened across @blanchettelondon having passed it numerous times and thought I’d give it a go as soon as I saw their cheese and honey pairing menu! I went for the Spicy Cauliflower Beignets, Baba Ganoush and Pomegranate Molasses which was a really interesting combination and something I would recreate at home with a few tweaks, namely more garlic in the baba ganoush (but that’s a personal preference) and is roast or fry the actual cauliflower as within the crispy outer layer, the cauliflower was slightly hard! I also went for the Fourme d’Ambert (Cows’ Milk. Tender blue cheese with a fruity heart, Sarrasin Honey) Buckwheat flower, thicker texture like dark molasses with distinctive malty flavour. This was a delicious pairing, right up my street, my only gripe was that the board had been over salted and therefore this overpowered the honey and cheese combo! On the whole it was a delightful choice for a sunny day and because of the roadworks that have been going on forever on D’arbly Street, there was outside seating available! #Bonus! #foodblogger #eatingout #familyfood #bloggermama #foodie #missdigressive #londonblogger #londoneats #meday #selfcare #mentalhealthawareness #sohodining

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