It’s been over a month. I don’t think bloggers are meant to neglect their blogs for over a month – especially the month of Christmas and New Year. Sorry.
I can, however, explain myself – during the christmas break I went back to my home in Woking, and thus couldn’t carry out any tests in my tiny kitchen, as my parents have a pretty reasonable size kitchen and I thought that would be cheating. The lack of space/equipment/a decent sized oven is what makes this blog fun. And anyway, I was pre-occupied with entertaining these creatures for the holidays.
So, as the title of this post indicates, this is going to be a relatively short post – a nubbet of a post (my seminar tutor used the word ‘nubbet’ today so I made it my mission to put it in here somewhere) – as I’m in the process of creating a much more interesting post with the rest of my house.
Oh – I’ve also had a birthday since the time we last spoke, which I have mixed feelings about. On the one hand, I didn’t have to pay for my drinks all night, and I was treated to a hangover-curing burger and cake the next day, rendering the birthday a successful one. On the other hand, I’m 20 and I still put a mince pie out for Father Christmas. I don’t know how my central heating works, I don’t know what a tax return is, and I still don’t know how to read a bus timetable. I still get that familiar pang of panic when an unknown number rings the home phone and I have to pick up, I still take apart the bourbon biscuit and eat the cream in the middle first, I still can’t spell caterpillar (thank you autocorrect) right the first time. (Below: me and mum, drinking Guildford dry on the eve of the eve of the eve of my birthday)
Now that I’m officially no longer a teenager, I probably need to get my head around some of these things soon; the bus isn’t that complicated, having lunch on your own is not that scary, it should be up to you – not mum – to book your doctor appointments, dental checkups and eye tests (and pay for them). But most of the above are going to stay pretty much the same. The best bit of the biscuit will always be the middle. I will always burn my mouth on dinner because I’m too impatient to wait. Miniature things (like the tiny Kilner jar pictured below, bought for no other reason than its size) will always bring me endless joy. I will always get a card on Valentines Day from my Mother (ultra-sad as it may be, but it’s usually Sellotaped to a chocolate heart so everyone else can shut up).
So anyway, digression over, I’ll move onto food. I had a massive roasting session the other night and needed something saucy to accompany the glut of butternut squash, sweet potato and beetroot in the fridge. The resulting birth of this sauce-broodiness (relating a salad dressing to a newborn baby…it’s been a while since I’ve written anything) was a creamy, sweet, almost drinkable dressing that I found also worked well as a dip for carrots, bread, your spoon – anything and everything. The quantities are a complete guess – I just tasted as I went along, which is what I would recommend you do to find the right balance of acidity and creaminess.
Have it with whatever you like – I drizzled mine over a salad of cos lettuce, tomatoes, avocado, roasted veg, cucumber and toasted pumpkin seeds. Next time I might try it on avocado toast with some roasted seeds, or add a bit of chopped chilli to the dressing and pairing that with shredded chicken, julienned carrot, red cabbage, red onion and bean sprouts and topping with some toasted sesame seeds and pickled ginger.
Tahini sesame dressing – makes enough to dress 2 salads (depending on how much you want, I ended up mopping up the other half with some bread)
3 tsp tahini
1 tsp apple cider vinegar
1 tsp soy sauce or tamari
2 tsp sesame oil
1 tsp maple syrup
1 bunch of coriander, chopped finely
water, to thin
Seasoning, to taste
- Whisk everything together and adjust according to taste. Add enough water to thin it down to a drizzle-able consistency.
- Drizzle it, dip it, drink it.
- Note: I didn’t actually put coriander in my dressing – I put it in the salad, but next time I’m going to incorporate it into the dressing instead.