A few Highlights...

The Roost Sale is now on with 50% Off across a range of items.

Here are a few of our favourites:

 

Linda Bloomfield's beautifully simple Candy Cakestands are now on sale, 50% off 

Was £48 Now £24

 

Candy Mug now on sale Was £18 NOW £9

 

Vintage Decanter by Kathleen Hills, WAS £82 NOW £41

These lovely Set of 3 Mini Vases by Shan Valla Was £40 Now £20, make really lovely gift for Birthdays.  Arrive in black box.

Spiced up stir-fry

If you’ve tried those ready-to-cook stir fry packs in the supermarket, you’ll know they’re nothing but beansprouts. 


Now, while we’re a fan of those little leaf-topped beans, there are so many more tasty ingredients you can add to one of the healthiest, quickest meals you can make. Better still, you really can throw in almost any old vegetable so it’s a great way to use up odds and ends, too.

Here’s how we make it (or at least, how we did the last time – it changes regualarly!)

Ingredients (makes enough for two):

1 large handful of curly cale (be generous; cale shrinks to nothing when cooked)
1 large handful of bamboo shoots (or beansprouts, if you prefer)
1 carrot
1 packet of pre-marinated tofu
4-5 stalks of asparagus
Half a pepper, any colour
1 medium onion
1-2 cloves of garlic
1-2 packets of ribbon noodles (depending how hungry you are)
A splash of soy sauce
Sprinkling of chilli flakes
The sauce of your choice

Method:


1. Add the onion, garlic, carrot and asparagus to a large oiled wok and fry for about two minutes.
2. Throw in the other vegetables, then noodles, then sauce. 
3. Heat through and serve while hot.


P.S. Our favourite sauce is rich Hoi Sin – but use whichever you like.

Poached eggs & quinoa cakes

Waking up to the sunshine on Sunday and a day of little plans ahead (delightful!), we decided to get creative in the kitchen.

After scrolling through a few ideas online and flipping through well-thumbed cookery books, we settled on an inventive way to have eggs - swapping the somewhat tiresome companion of toasted muffins for home-made and healthy quinoa cakes.

Here's how we made them...

Ingredients, makes 3-4 cakes:

1 cup of cooked quinoa

1/2 cup bread crumbs

1 egg

2 egg whites

1 onion (make sure it's finely chopped)

A good handful of mature cheddar

Salt and pepper

Spinach, wilted (or other leaves if you prefer)

3 poached eggs

Method:

1. Mix together the quinoa, egg yolks and whites, onion, cheese, salt and pepper.

2. Add in the bread crumbs and leave to stand for two minutes.

3. Pat mixture into 3-4 rounds, squashing them together with your hands.

4. Fry each cake in a large pan for about 7-10 minutes either side.

5. Top each cake with the leaves of your choice and a drippy poached egg.

Enjoy!