When you work 9-5, there’s a certain kind of mood that settles over the office on a Friday. However much you like your job, there’s something about a weekend stretching ahead of you, full of promise, that can’t fail to brighten the afternoon.
Normally, at this time of the week (this time being 2.30pm on a Friday), I’m lurking on pinterest to get some inspiration for what we’re going to eat over the weekend. This Friday is slightly different though as I’m staying in New York for the weekend so my plans mainly involve how to eat as much ice cream as possible in 48 hours.
And seeing as I’m not going to be anywhere near a kitchen any time soon, I thought I’d share some of my hypothetical weekend eating plans here instead…
If I was at home with an access to a freezer and a blender (which I don’t actually have but never mind), I’d be making Christina’s peach wine slushies come 5pm this evening. On Friday, I often feel like something a bit celebratory for dinner but I’m usually so tired and/or hungry by the time I get home from work that I need something quick. This pasta with burst cherry tomatoes from the New York Times fits the bill perfectly – I had it one Friday a couple of weeks ago and it was one of those meals that’s on the table in 10 minutes but feels like it took way more effort than it did. These sweet potato and black bean burrito bowls might take a little longer but still fit that kind of easy but tasty vibe that I like to end the week with.
In an attempt to make our meals a bit more fancy, I made the red pepper and red onion salad with baked chicken from this month’s Olive magazine one Saturday night not long ago. The chicken is rubbed with ras el hanout before baking and the whole dish is brought together with a parsley/caper/orange dressing. It’s substantial without being too heavy which is what I’m always looking for in summer. I also tweeted a link to this buffalo mozzarella and pea salad to a friend the other day and then another friend made it and now I still haven’t but really want to. This sweet pepper panzanella looks so good too.
My boyfriend has always been a bit of a taco-skeptic. I’m on a mission to get him to accept that there’s no finer food. I made these tacos with carnitas and these sweet potato and black bean tacos for some friends a couple of months ago and I’m pretty sure it was one of my finest culinary hours. I also want to try these flank steak tacos and these grilled sweet potato tacos and pretty much every other taco that I’ve pinned.
I often make a risotto on a Sunday night, using up whatever’s leftover from the weekend’s cooking. Normally it’s the usual, standing over the stove job but I’ve been converted recently to the ways of the oven-baked risotto. This version, with peas, leeks and bacon, is a good starting point.
And then, there are weekend breakfasts. Although, by the time we generally get round to eating breakfast at the weekend, it’s more like lunch. But that’s what the weekend’s for right? We do tend to go more towards the sweet than the savoury with our breakfasts and I still maintain that a waffle iron was one of the best investments that we’ve ever made.
Happy weekend all.
Depending on your appetite, these waffles with either serve one or two. I have eaten the whole plate myself but quite often, my boyfriend and I will split it. If you have any blueberry sauce left over, it's great swirled through plain yoghurt or as a topping for some vanilla ice cream. These are also a bit pesky in terms of getting stuck to your waffle maker (although this may be because I'm pretty sure my boyfriend put our waffle iron in the dishwasher). A healthy brush of melted butter or oil goes a long way though.
- 2 tablespoons unrefined caster sugar or demerara sugar
- Zest of 1 lemon
- 60g (1/2 cup) rice flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 1 egg, separated
- 120ml (1/2 cup) milk
- 1 tablespoon melted butter, cooled plus extra for the waffle iron
- 1 heaped tablespoon ricotta
- 1/2 tablespoon chia seeds
- 150g (6 oz) blueberries, fresh or frozen
- 1 tablespoon maple syrup
- A squeeze of lemon juice
- To make the blueberry sauce, gently heat the blueberries, maple syrup and lemon juice in a small pan over a medium low heat until the blueberries start to break down and the sauce begins to thicken; around 10 minutes. Take off the heat and cool until ready to eat.
- To make the waffles, put the sugar and lemon zest in a bowl and rub them together with your fingers until fragrant. Add the flour, baking powder and salt and lightly whisk.
- In a bowl (or a mug), whisk together the egg yolk, milk, melted butter and ricotta and lightly whisk it into the dry ingredients until just combined. In a separate and very clean bowl, whisk the egg whites with an electric whisk (or by hand if you're feeling energetic) until stiff peaks form and fold these through the waffle batter, throwing in some chia seeds towards the end.
- Preheat your waffle iron per the manufacturer's instructions and cook the waffles as directed. If you're not eating immediately, put the waffles in a preheated oven to keep warm.
Fairly generously adapted from Food & Wine.