I can’t believe there has been a nearly 3 week gap between my last post and this one. I don’t think that’s ever happened on this blog other than planned breaks! The 3-year anniversary of MwL even came and went on the 10th without my acknowledgement – tsk, tsk. Needless to say it’s been very busy on this end with lots of PhD-stuff going on and a 5-day trip to Poland squeezed in there. Another part of why I haven’t posted is because I’ve felt that why I’ve been trying a few new things in the kitchen, not a lot of them are groundbreaking or interesting enough to warrant a post. With that in mind, I’ve decided to play catch-up by combining a few different dishes into one post.
Anti-vampire (aka garlic) soup (from Lottie & Doof, recipe here)
As a lover of garlic I have always wanted to try making garlic soup. This one seemed the perfect antidote to the crappy weather we’ve had all winter. It was also great because I wanted to use some of the sage that my friend A. brought back from Turkey for me as a gift! Unfortunately, unbeknownst to me at the time, there are two types of sage. One is much stronger, and guess which one I was using? I left it in the entire time the soup was simmering (~20 minutes) and as soon as I’d taken the first sip I knew: it was horribly and disgustingly bitter! Once we’d removed all the sage it was palatable but still unfortunately not probably as good as it could have been. What made it better was fresh bread & the poached egg, which were both lovely.
After stating for years that I wasn’t a fan of quiche (due to a very unfortunate bad association with rotten quiche on a plane as a child), I discovered over Christmas that I actually love it! My aunt J2 made a delicious lobster quiche for Christmas morning brunch and since then I’ve made it three times (although admittedly with the less luxurious and more humble mushroom). This recipe, with the addition of green onion, is my favourite so far.
I am a sweet potato fiend and so this brunch dish immediately caught my eye. It did not disappoint! Other than slightly overcooking the eggs (baked eggs are such a precise science!), this was perfect. Unlike the recipe I did make it the day of and was chopping potatoes at 9am, but it was worth it.