About miriam

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.


Hi! This is me…

 If it’s not obvious already… I like food. I like eating food and cooking food. I have many foodie friends and we entertain each other with hours of fun and delicious concoctions. I like to experiment and have fun with it rather than follow strict rules. And I like to remember what we’ve cooked so I can prepare it again. But better.

I have no formal training in cooking and I don’t consider myself a food expert. I have been termed a foodie because I somehow fit into this explanation:

A person that spends a keen amount of attention and energy on knowing the ingredients of food, the proper preparation of food, and finds great enjoyment in top-notch ingredients and exemplary preparation.
A foodie is not necessarily a food snob, only enjoying delicacies and/or food items difficult to obtain and/or expensive foods; though, that is a variety of foodie.

(Urban Dictionary)

So here they are for you to read, drool over, try out and improve upon. Please leave comments!!

Would you like to work with me? Are you representing products or services relevant to this blog? If you’d like to get in touch please email me on miriam.calleja(at)gmail.com thanks!

M