I’ve been a little quiet here on my blog lately and I feel that I should explain why, so that if I do post a little less regularly than is usual, you’ll at least know why.
I’ve been on a bit of a health kick recently, trying to lose some extra weight which has crept on steadily over the past few years. Unfortunately when you like your food and baking as much as I do, this can be one of the side effects.
I’m not very good at moderation.
I’ve decided that I’ll be very strict with myself until most of the weight has gone and then try Weight Watchers or similar to help keep the weight off.
That being said, I can now tell you that I had quite a tough time, because I decided to cut out carbs, sugar, diet coke (My great vice!) sweeteners, caffeine and most dairy in the space of a week! Looking back now, that may not have been the wisest thing to do…I had headaches, nausea, aching bones for a whole week. A really bad case of Induction flu. I really felt awful.
But now it’s over, I feel great, like a fog has lifted, that’s the only way I can think of to describe it.
Being as I’m restricting myself so much, I feel that the little food I do eat, must completely satisfy me and be of the highest quality my pocket can manage.
And be lovely. Really lovely.
That’s why I treated myself today to these lovely Waitrose King scallops, which I generously shared with my husband.
Aren’t I kind?
I’ve made Nigella’s scallops with chorizo a few times and to me it feels like you’ve been spoilt when you’ve had this.
Spoilt but happy.
Nigella’s Scallops with Chorizo
Adapted from Nigella Express.
110g Chorizo sausage
400g Small scallops (mine were huge, so I halved them)
Juice of half a lemon
Chopped fresh parsley.
1. Slice the chorizo into rounds (No thicker than 3mm says Nigella)
2. Heat a pan on the hob and fry the chorizo until crisped on either side, you won’t need to use oil as the chorizo releases lots of lovely orange oil.
3. Remove chorizo from pan and fry scallops in the chorizo oil for about a minute a side.
4. Return the chorizo to the pan with the scallops, add the lemon juice and let it bubble for a few seconds before adding the parsley.
(Apparently serves 8 as a starter. I must disagree here, 4 sounds better, but then maybe that’s why I need to diet in the first place!!)