My family just loves wings. Partly because they’re usually pretty quick and easy, unless you’re going down the fried route (and even that doesn’t necessarily take too long), but mostly because they’re delicious of course. If you’re a person who hates eating meat on the bone, then there might be a problem. But in my opinion, you should try and change that hatred, cause so far you’re actually doing yourself a disfavour and missing out big time.
These wings are an awesome combo of spicy, sweet and sticky. The rose water is mild, like a slight afternote, so there’s no soapy flavour here at all. If it really messes with your mind to have rose water in this dish, leave it out, I guess…though I do recommend you give it a go, just the once.
Serves 2-3, as a light lunch
Adapted from here. Read More
Ah, figs and cheese on toast. This isn’t really bringing anything revolutionary to the table, but let’s be honest, I’m not even trying to do so. This combo is a classic, and for good reason. This is another assembley-list with figs, but I love figs on toast, and I also just sort of wanted to show off my pictures for this one
Serves 4, as a snack.
You’ll be needing;
4 slices of sourdough bread
4 figs, halved
2 tbsp of runny honey
pinch of sea salt
200g of mozzarella
black pepper for serving
Preheat the oven to 200 degrees C. Lightly oil a small roasting tin, and pop in the fig halves. Drizzle with honey and sprinkle over the sea salt, and roast for twenty minutes. Near the end of the roasting time, preheat the grill (or BBQ, I guess), and grill the bread on one side, before turning over, tearing the mozzarella and scattering it over the toast. Grill again until the cheese has melted, then remove both the toast and figs from the heat.
Serve two fig halves over each slice of toast, and finish with some cracked black pepper if desired.
This is more of an assembly-line list than an actual recipe. But, when the snack attack feelings kick in, this is a great and delicious way to up the ante on your usual toast!
It helps to focus on the cheese here; I chose rocamadour goats cheese, which is rather pungent, soft and spreadable, and a rich taste, but of course, feel free to choose your favourite! I recommend one that melts slightly when it meets the hot toast.
So, you will need;
2 slices of sourdough bread
roughly 4 small figs, halved, or sliced if using rather large figs
75g of goats cheese
1 tbsp of runny honey
Preheat the oven to 200 degrees centigrade. Lightly oil a roasting tin, and pop in the figs for fifteen minutes or so, or longer if you have time to spare. Near the end of its roasting time, toast the sourdough and spread over the goats cheese on both slices. Top with the figs, and drizzle over some honey. Finish with a sprinkle of the salt, and enjoy!