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georgieeats

@georgieeats

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🍅 seasonal food I wanna eat
✨ cook, food writer & trainee wine expert
💌 [email protected]
buy WHAT TO COOK & WHEN TO COOK IT ❤️⬇️

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bobs and bits

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Wonderfully, it was a v gay Monday nite of homecooking as I made this AUTUMN PASTA W CHICKPEAS. 🧡 I had short gym shorts & white tube socks on, mouthing the lyrics to Adéla’s “Nicole Kidman,” being allll domesticated as I carefully hacked into a whole kabocha squash at sunset. 🌆 The inspo for making this dish came from a desire to use as much fresh sage as possible (bought a massive bundle the other day) *and* bc I was in the mood for winter squash. Ta-dah! 🪄 This gorgeous bowl of, well, gorgeous food!

Cut big chunks of kabocha squash (or butternut). Douse w evoo & season w s+p. Roast. Set aside. (Doesn’t that look & taste good already?!) I deviated from the recipe a bit where I moved up a step: In a pot, fry sage leaves, then set aside. In the same oil & a drop more, add onion & salt (back to the “regularly-scheduled programming”!). Then add garlic & tomato paste. Drop in ditaloni. I used a similar shape of tubetti rigati. Pour in veg stock.

When the pasta is al dente, add some of the roasted squash (remove the skins & mash), plus chickpeas & cavolo nero/Tuscan kale. Cook a tad longer. This won’t be soupy, but it’s not a “dry”/traditional pasta dish either. It’s somewhere in between. 🤷🏻‍♂️

In a wide bowl, ladle in the pasta-soup situation along w the remaining cubes of squash (the ones w the skins on, now soft & totally edible). Adorn w fried sage, grated parm & more freshly-grated pepper. Wow, wow, wow. Speechless — because it’s so divine! Autumn is for dinner, my friends. 🍂 Recipe from What to Cook & When to Cook It by @georgieeats.

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Sipsmith Dinner by the best hostess @alexandradudley @sipsmith shot by @beatricerigby

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“I hate Aperol Spritz!” 🍊

@georgieeats certainly doesn’t sit on the fence. 😳

@jonalmond challenged her to a round of Winner Stays On, pitting everything from red wine and Champagne to Guinness, Negronis and Martinis against each other.

One drink absolutely dominated.

Until it didn’t. 👀

Watch the full episode of Georgie Mullen x @atthebarhq via the links in our bio.

Filmed on location at @archiveandmyth.

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#AtTheBar

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Carrie Bradshaw has a lot to answer for. 🍸

@georgieeats first started drinking Cosmopolitans because of Sex and the City.

Then she realised something important:

They’re actually really good.

So when Georgie joined us At The Bar, @jack_sotti made a proper Cosmo - pale pink, citrusy, boozy and finished with burnt orange - and EVERYONE was a fan.

Is it time this classic vodka cocktail made a comeback?

The full episode of Georgie Mullen x @atthebarhq is live now - links in bio.

Filmed on location at @archiveandmyth.

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#AtTheBar

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Week of meals

2 meals from @schoolnightvegan first being a beetroot bowl and a roasted carrot pasta

1 meal from @georgieeats sausage and beans stew

1 meal from @calumharris lentil hot pot (potatoes were unreal)

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| semifreddo amarene, pistacchio e cardamomo |
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👉🏻 recipe @georgieeats
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#semifreddo
#pistachio
#amarene
#cardamom
#nobake

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Roasted red pepper and butter bean salad with a date, caper, & shallot dressing.

What can I say, this was just divine. Inspired by a recipe @georgieeats shared recently, the salsa acts as a kind of fresh, herby, salty & sweet marinade for the silky roasted peppers, while the beans soak up all that juiceeee. So damn good!👌🏼

Ingredients.
- 6 Romano peppers, halved lengthways & deseeded
- 400g jar butter beans, drained and rinsed
- 1 shallot or half a small red onion, finely chopped
- 2 tbsp capers, finely chopped
- 1 handful parsley, finely chopped
- 2 medjool dates, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt & freshly cracked black pepper

Method:
1. Preheat oven to 200C fan. Arrange the peppers on a large, parchment lined baking tray. Drizzle over a generous glug of olive oil & pinch of salt and pepper. Toss everything together till coated.
2. Bake for 20-25 minutes, till the peppers are collapsed and lightly charred.
3. Meanwhile, combine the capers, dates, parsley, shallot, garlic, lemon juice, olive oil and a pinch of salt and pepper. Taste and adjust seasoning if needed.
4. Once the peppers are roasted, peel the skins off (if you have the patience - it results in a much silkier texture). Add it to a large bowl with the beans and the dressing.
5. Combine everything till well coated and serve in a shallow bowl. Sprinkle over some fresh parsley, a drizzle of lemon juice and olive oil to finish. Enjoy!
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#butterbeans #beansalad #roastedpeppers #saladrecipe #veganrecipeideas

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Snippets from The Cotswolds 🇬🇧

The Cotswolds completely exceeded our expectations 🤍
Beautiful honey-colored villages, streets that look like they’re straight out of a storybook, incredibly well-kept, amazing food, and some of the kindest people we’ve met.

It’s one of those places where everything just feels… calm, thoughtful, and full of quality.

Safe to say: we’ll be back.

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Don’t mind me, I’ll just be pottering, loafing, dillying and dallying. 😌🫶

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Teriyaki tofu sushi bowls 🥣

Recipe: @georgieeats

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