Call me Jo@foodloon

Food in all forms! At home or out and about. I cook, I travel and most importantly, I eat. ๐Ÿฅ‘๐Ÿฅฆ๐ŸŒถ๏ธ๐Ÿณ๐Ÿฅจ๐Ÿฅ“๐Ÿง€๐Ÿ•๐ŸŒฎ๐Ÿฅ™๐Ÿฅœ๐Ÿฉ๐Ÿญ๐Ÿฆ

http://thefoodloon.com/index.php/2018/05/06/my-attempt-at-masterchef-mezze/

My attempt at the Rainbow Salad that I found on @howsweeteats feed. ๐Ÿ˜ No filter needed, just so beautiful and SO YUMMY! Fruit in salad could be the way forward. I want to smother the spicy coriander dressing on everything. Only two things were missing, the crispy onions (I thought I have some but the packet was empty!!!! Who keeps an empty packet?!?!) and the white wine (I am on the way to work as I write this ๐Ÿคทโ€โ™€๏ธ). Go and check out all the beautiful dishes on @howsweeteats page. ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ


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I wish I could have spent today on the island, in the garden, with my family @janeycleaver and @mummysunshineiw , listening to the world go by. There is something about sunny days (well..... patchy cloud but it is England after all ๐Ÿคทโ€โ™€๏ธ) and cold @thatcherscider that makes for a perfect Sunday afternoon. I can almost hear mum telling me off for drinking out of the can! ๐Ÿ˜‚๐Ÿคฃ๐Ÿ˜‚๐Ÿคฃ Ladies donโ€™t do such things, apparently. Not long until I am home again. ๐Ÿ˜


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My new favourite chocolate from @greenandblacks ๐Ÿคค Salted caramel dark chocolate! Holy Moly! I only bought one bar so I have to hunt more down next time I am in the UK.


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Long Island Iced Tea! This is how we celebrate in the Loon household! ๐Ÿคฉ I have finished my two LOOOONG days of annual recurrent safety exams and I am free to think about food again. ๐Ÿ˜ we had some shop-bought pizza and J made this outrageous pitcher of Long Island Iced Tea Cocktail. Happy Days. I just need to sleep for 48 hours now to fully recover.


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The beef pie from @bourkestreetbakery I am so happy that I found this place. By sheer accident as I was on my way to somewhere else when I was in Sydney. I also bought myself the recipe book thatโ€™s going to get me baking my own sour dough loaves after I have cultured my own sour dough starter. ๐Ÿค“ I just need to convince J to feed the starter when I am away......


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Goulash with sour cream and chives. ๐Ÿคค It was supposed to be soup but I cooked it so long that it became thick and dreamy. I used a LOT of fresh tomatoes instead of a tin of chopped tomatoes and I added some fresh red chillies. Scorchio!


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The Folly Pop! The night started off so respectfully and then went down hill into debauchery quite fast! J and I have been fans of Nick and Scott since Table 9 (we went there the day J gave me the ring) and I was so excited to visit @follydubai The food was absolutely divine and will feature soon but the drinks were fabulous and everyone loves a Happy Hour, right? We will be back very soon. ๐Ÿ˜


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After a 13 hour flight, this is just what the doctor ordered. 200g Eye Fillet, Medium-Rare, Grilled Asparagus and Chimichurri Sauce. I grew up a bit of a whimp when it came to steak (some might call it spoilt). It was Fillet or bust. As a family we donโ€™t like bones or chewy bits in our food so we always ate Fillet steak rather than Ribeye or Sirloin or any other cut. I have since learnt that a lot of the flavour comes from the fat (hell yeah to crispy fat) and bones so I do try to eat different cuts more often (New York Strip ๐Ÿ‘‹๐Ÿผ) but Fillet is my go to when I donโ€™t want to fight with my food! ๐Ÿ‘Š๐Ÿป


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I am sure many of you are like me and have subscribed to @nigellalawson โ€˜recipe of the dayโ€™ emails..... so many simple to make but packed with flavour recipes. This one caught my eye in particular because I love salsa and J hates it, I thought it might be a happy compromise. It turned out that the recipe for Jumbo Chilli Sauce ๐Ÿคค is going to be used again and again in this household. We both love it and have plans to put it on EVERYTHING. ๐Ÿ˜‰ Chicken, prawns..... a spoon! ๐Ÿคค


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Greek Roast Chicken, Tzatziki and Greek Salad! I could eat this all day, every day! I marinated the chicken in garlic, lemon juice, oregano, salt, pepper and olive oil for 12 hours. It really is worth putting the time in for marinating. I went through a brining stage (is that still as big of a thing as it used to be?) and now I am all about marination. The Tzatziki is a little garlic-heavy but I sharpened it up with some red wine vinegar (thank you @janeycleaver for teaching me that). I forecast that I will be eating this a lot more often on the future..... ๐Ÿคค


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A girl can dream, canโ€™t she? I have never claimed to be a Nutella person (my niece IS THE Nutella person) but something possessed me when I was presented with the option of putting @nutella AND peanut butter on a lovely warm, crispy waffle. And the result was to die for. I thoroughly recommend everyone try this. A breakfast that puts a smile on my face.


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Prawn Fritters and Lemon Aioli. The meal that nearly had me coming unstuck! Four, yes, FOUR attempts at making the bloody aioli! Never have I sworn so much at a food item! ๐Ÿคฏ Thankfully the fourth attempt was successful. The prawn fritters crumbled in the pan and it looked more like prawn scramble by the time they were done. But I had used all my rage with the aioli so I just shrugged and served it up. The sweet, juicy prawns and the creamy aioli were a match made in heaven so it was worth all the effort in the end. ๐Ÿ˜‰


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