About miriam

Sometimes you just can’t decide what you’re in the mood for and this was one of those days. I had thoughtfully brought out a steak to defrost that day. Now, as you’ll find out, most dishes occur by ‘accident’ because I’m not big on planning ahead when it comes to my own lunch / dinner. I’ll gladly make a plan if someone’s eating with me or if I have guests.. but if it’s just me then I’ll tend to deal with it when it’s time to eat.

I got home and my defrosted juicy steak was waiting for me. Hmm, do I feel like a steak? with what? Actually I feel like pasta. But I defrosted the steak already! And so the ‘penne steak’ dish was born and this is how it goes..

Boil water and make penne or any pasta of your choice. Remove just before it’s ‘al dente’ and add some olive oil to avoid it sticking. In the mean time cut the steak into strips. Whilst keeping one eye on the cat heat up some hoi sin sauce and soy sauce in a pan. Now you’ll want to do this step carefully as the beef will cook quite quickly and if you like it rare it will only take moments to be ready. In the meantime your sauces mixed with the beef juices will make for lovely pasta ‘lubrication’.  Ideally throw in the pasta to cook for a couple of minutes with your beef. Et voila! A very quick meal with lots of bite to it. The next time I’ll also throw in some porcini mushrooms, I think.


Ok so this one is really quick and easy but there is one critical requirement… none of the ingredients have particularly strong flavours, so unless they are really fresh it will taste bland.  I tried the same recipe a couple of days later and it wasn’ t half as good!

So, beat one or two eggs (depends how hungry you are) and mix in a tablespoon of water per egg. Don’t use milk as this makes the eggs tough. A little water makes it light and fluffy. Next, grab a handful of mangetout, cut them in half and saute them in a pan for a minute or two, then throw in some chopped ham. Pour in the egg mix and keep stirring until cooked. Add some freshly ground pepper and serve. Very quick and light!


Unfortunately there is no picture of this soup… nay, this phenomenon is culinary art.

Driving home from work one afternoon it suddenly occurred to me that I had 5 tomatoes in the fridge that would soon be past their prime (and days away from growing a pair of legs). I decided that it would be a pity for these plump tomatoes to go to waste and so concluded that I would have to cook them that same day. As I was preparing a quick lunch I chopped the tomatoes into quarters, chucked them into water with a clove of garlic, roasted sunflower seeds and some oregano and let them simmer for close to an hour. I remembered the throw in about a teaspoon of sugar some time in between. When the tomatoes had softened sufficiently and I was tired of giving my concoction attention, I blended the whole thing and just let it sit there. It didn’t look good. It was frothy and smelled somewhat sweet for a soup. Having to go back to work I placed the soup in the fridge and thought I’d worry about it later. Or throw it out, whichever came first.

Lucky for the soup the next day was a sunday so after some thought I brought the soup out to revive it. I boiled it again and added some cornflour mixture. When I wasn’t looking Matt threw in some tobasco sauce. (The reason being that I merely was not looking and not because I don’t approve of tobasco sauce). And I have no idea what happened there, seeing as it was so simple, but it turned out to be delicious.  Just ask our friend dave! He was the one to give it it’s outrageous name.