Two Fifteen…

I have said it before and I will say it again I love a bargain.

Getting a three course meal for two people, for the low low price of $85 is fantastic. In fact I don’t know why all restaurants don’t jump on the band wagon- because I do not  know of one couple who would go out for a nice meal and not buy a drink or three or in this most recent case Mr Lid and I had 3 glasses of wine each and some sparkling water…. making what was meant to be a nice $85 evening a $185 evening, but not an eye lid was batted as it was still a great meal and well worth it.

Two fifteen on Dominion Road has been around for 5 or so years having recently-ish been taken over last May by a lovely couple who now work the floor, it has won some accolades in the past the most recent being Metro top 50 Restaurants in Auckland.

The food was simple, tasty, un complicated, generously portioned,yet under seasoned and  at times trying a bit too hard.

I would go again if just for the bread to start served warm, very chewy with a wonderful crust and the smokiest smoked butter I have ever tried- it was amazing and a lovely way to start the meal.

Mr Lid and I had a hard time choosing starters- we opted for the scallops minus the pork belly which came with a lovely pickled fennel and celeriac puree, and the air dried beef which while plentiful  was weird served with mash and a poached egg? Somewhat lacking in texture and well ummm finesse.

Mr Lid had the Beef main which was Huge, a real mans meal, again a large portion of mash and lacking texture it was gone in a flash and Mr Lid seemed rather happy with his choice, I had the snapper fillet with a herb and prawn risotto- the fish was moist and delicate (served with the skin on which I like but it was soggy not crisp which I find a waste of time) the risotto was a tad firmer than I like yet tasty and again a pinch of salt during the cooking would have made all the difference.

Dessert was decadent the chocolate dolice was rich dense and oh so moorish served with the classic vanilla ice cream and some dry pointless sponge and raspberry coulis, and Mr Lids Apple and Blackberry crumble was HUGE, nothing special although tasty in a nanna kind of way.

If only the chef had known the rule of the world’s most elegant woman, Coco Chanel, was said to have advised the following when dressing with accessories:

“Before you leave the house, look in the mirror and take one thing off.”

This rule can be applied to food… especially at Two Fifteen…

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Bits and Pieces

I hate it when you have people over for a BBQ and there isn’t any room in the fridge for a big salad, yet you don’t want to make it and leave it out at room temp on a stinking hot day, and you also don’t want to miss out on having a cold drink with your guests because you are stuck in the kitchen making the salad.
What to do!? What to do?!

Or coming home from a long day at work and having to pull everything out of the fridge to make that salad you crave?
Yet a pre made salad never lasts more than a day- wilted lettuce, soggy tomato.. What to do?! What to do?!

Make a bag of bits.
Easy!

I like to cut all the goodies that go in my favourite green salad, keep them in a plastic bag in the fridge, all ready to be layered with the greenery of choice to make a fresh, crisp, delish salad…

Ideas for bits:
Radish
Cucumber
Courgette
Capsicum
Spring onion or red onion
Tasty cheese (feta is a bit too soft for this- but easy to add after)
Mung beans
Whole cherry tomatoes (cut tomatoes are too messy- best to add later)
Carrot
Raw broccoli or cauliflower
Just to name a few!!Cut everything into salad size pieces, put in a plastic bag, mix around and keep in the fridge till you want to make your salad. All you need to do is layer the bits with your favorite greens- or not- after all the bits are the well best bits 🙂

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Short & Savoury

Summer is totally about quick, easy, fresh and tasty.

So over the next wee while that’s what I’m gonna give you.

There may or may not be a lot of reading involved on your behalf- which means there may or may not be a lot of writing on my behalf- it also means more time for you to spend out on the deck in the sun eating a yummy salad and drinking a crisp Pinot Gris…

I love raw broccoli- slightly spicy, great texture and such a beautiful colour.

Raw Broccoli and Cranberry Salad

Raw Broccoli – cut into small pieces- kinda like couscous

Toasted Almonds

Dried Cranberries

Your favorite vinagrette (balsamic, oil, seeded mustard, honey)

Mix everything together and enjoy- seriously it is that easy!

This is also great if you add some chilli flakes for a bit of heat, or avocado, feta, wild rice even red rice for texture.

Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing

Carrot

Red Cabbage

Radish

Cucumber

Red Onion

Bean sprouts

Capsicum

Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:

Cashews

Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing

Avocado

1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime

Salt

Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.

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Summer salad time

Every afternoon I come home home sit on the couch, laptop at the ready to write something witty, tantalising and interesting about a new experiment I’ve had in the kitchen, my head buzzing full of ideazzzzzzzzz and I promptly fall asleep for what I like to call nap time.

I am not 4, I should not need a nap, but I do.

I start work at 5:25am Monday to Friday- I am not making excuses but well, yes I am.

I have a strict system in the mornings… Alarm goes off at 5:05- I hit snooze and the race is on- the snooze is not a luxury it is a timer… Clothes on, hair up, teeth brushed, lunch packed, kiss Mr Lid goodbye and out the door before the snooze goes off, that’s 10 min to get ready- I’m quite proud of that!

As I mentioned on my Facebook page (here is the link https://www.facebook.com/Mrspotandmrlid?fref=ts just in case you weren’t following me on that form of social media- which would be awesome if you liked and shared with your friends) The last couple of weeks have been hectic hence the lack of posts- so I have taken a day off work to spend in the kitchen creating yummy things I can share with you.

I will start with the salad I had for Lunch- it was light, super quick, easy and delicious..

Roasted Asparagus and Strawberry Salad

Asparagus

Strawberries

Baby Spinach leaves- or any salad greens

Balsamic vinegar

Honey

Seeded Mustard

Oil (anything with a mild flavour)

Bend the asparagus and where it breaks naturally is where  the woody end separates from the tender goodness of the rest of the spares. Cut into bite size pieces- put in a bowl and add strawberries (cut in halves if big and remove the green) add in some oil and salt and pepper toss to coat- put on a baking tray and bake 180c for 5-10 minutes, depending on the thickness of your asparagus.

You want it just tender as it will continue cooking after removed from the oven.

Make a dressing from the balsamic, honey, mustard and oil and sprinkle some over the warm roasted asparagus.

Layer the salad greens (I like baby spinach) and roasted mix adding more dressing if needed.

This salad is yum as it is or for a real treat crumble in some zesty goats feta and crunchy toasted almonds or hazelnuts..mmmmm

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Short and simple

I have so many recipes for salads they by far out number the number of interesting things I have to say.

Below is a lovely Quinoa and Roasted Beetroot Salad, with fresh oranges and toasted Walnuts, it is fresh, tasty and filling.

Roasted beetroot and orange salad

Beetroot- diced and roasted (I like to add some garlic, fresh herbs when roasting)

Orange segmented (juice squeezed out for the dressing)

Spring Onion- Finely sliced

Mint

Toasted Walnuts

Cooked Quinoa (with a touch of Cumin)

Dressing

Lemon juice

Oil

Orange juice

Cumin

Honey

Garlic crushed

Cider vinegar

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Keep calm and Curry on…

The thing I love about making salads is that they are quick, fresh, filling, easy, a great way to use up anything in you pantry/fridge and there are no right or wrong ways! Salads are wonderful for anytime of the day and if there are left overs its even better.

They are a great way to experiment with new ingredients as you can add to them playing with flavours and textures.

There is something about a curried Kumara salad that makes my mouth water, I like to add lots of dried fruits and spices that marry perfectly with the sweetness of the Kumara, eaten warm or cold this is wonderful as a side dish at a BBQ or as a quick lunch, even in a sandwich with some leftover corned beef, chicken or haloumi.

Curried Kumara Salad

Red Kumara (boiled or roasted- depends if you like it a little crunchy or soft and creamy)

Red Capsicum- diced

Sultanas/Raisins

Dried Apricots diced

(I also like diced Dates)

Celery- diced leaves and all

Spring Onion

Baby Spinach- to serve

Dice Kumara and either roast or boil making sure you season with salt and pepper either way.

Cut up remaining ingredients and add to cooked Kumara. I like to leave the spinach out till I serve it otherwise it tends to go a bit soggy. This is also yum with a handful of toasted walnuts/ pumpkin seeds.

(Bacon would also be AMAZING in this salad)

Curried Mayonaise Dressing

Mayonnaise

Lemon Juice

Turmeric

Ground Cumin

Ground Coriander

Pinch of Cayenne pepper

Ground Ginger

Crushed Garlic

You can use your favourite curry spice blend or you can add equal quantities of the spices above.

Add around 1/4tsp of each spice to 1cup mayonnaise (adding more if needed to balance flavours- I like a bit more Cumin and ginger)

Add remaining ingredients and season to taste.

Mix dressing into the salad ingredients and leave flavours to mingle for a bit in the fridge.

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