The other feat I'm quite proud of is making non-instant polenta. I know. 40 minutes of stirring, wake up the next day with an arm that is too stiff to wash its own armpit, non-instant polenta. But it's worth it, because it was the only way we could have polenta taragna, a local Lombard speciality that includes buckwheat flour in the cornmeal, and which is really hard to find in instant form. The result was utterly creamy goodness on Saturday, and fried cubes from the leftovers on Sunday. Which neither toddler nor, in fact, mum could resist stacking.
spinach gnocchi with tomato sauce & speck
lemon & herb pasta with courgette, tuna & mozzarella
broccoli, leek & chicken noodle soup
mushroom & feta quiche
aubergine & coconut curry with rice