Hello!Here’s an update on what’s been cooking lately:
I bought a can of those premade refrigerated crescent rolls and decided to jazz them up with some grated Fontina cheese. As if it’s not good enough that one can buy premade croissants to be baked at home, but with cheese oozing out, they’re just divine. The only way croissant au fromage could get any better is if I’d actually made the dough myself!
Grilled New York strip steak (marinated in balsamic vinegar, thyme, garlic and olive oil) served alongside a saffron risotto – prepared by Alen (the infamous Mister,) who’s quite the foodie himself.Vegetable stir-fry – broccoli, carrots, bell peppers and white cabbage cooked in a wok with soy and fish sauces, with garlic, scallion, cilantro and sesame seeds stirred in at the end. This kind of dish is perfect for a light weeknight dinner and great for making vegetables more appealing to those of us who don’t always find them the most palatable option ; )