Toast for breakfast and leftover pasta for lunch. Aren't leftovers lovely? They beat a grotty prepack sandwich hands down.
We were both in the mood for spice, that much was clear from a brief exchange over IM. And it was time for something light and fresh. So Steve braved the chill winds of January to get the ingredients for crispy fish tacos, then set to in the kitchen. Breadcrumbed, baked fish strips wrapped in warmed flour tortillas were zinged-up with yoghurt and cucumber, fresh salsa and one of our favourites: pink pickled onions from Tommi Miers' Mexican cookbook. A few jalapenos may have sneaked their way in there too ... It was vibrant and jammed with flavour: a great kick off to an evening of catching up on the Sky+ yet again!
 |
| Pink Pickled Onions |
 |
| Fish Tacos |
No comments:
Post a Comment