I think anybody that knows me will tell you how much I love this little blog of mine, and how dedicated I am to it. But sometimes there is just too much going on in Real Life to do much blogging. You see, the Catch-22 of blogging is that the more you do that’s worth blogging about, the less time you have to blog about it – and that pretty fairly sums up the last few days.
The London Wine Fair, a lovely visit to The Wine Theatre for a Prosecco tasting, the completion of a rather large and exciting purchase on Friday and a weekend of seeing tradesmen (more on this mysterious event later…), plus a lunch for good friends this afternoon. And, um, about an hour spent on the blog!!
To be honest, blogging is not the only activity that’s suffered this last week – there has been little time for creative cooking too. But this is something quck and delicious that I did manage to put together, so I’ll leave you with this recipe until I can put together a proper post about the Big Purchase…!
This salsa is a symphony of contrasts: soft mango, crunchy pepper; sweet fruit and spicy chilli – and of course there are the vibrant jewel colours. It is the perfect match for seared tuna steaks, but would also be good with chicken breasts or pork fillet. My tuna steaks & salsa were great with steamed asparagus and my roasted potato salad.
MANGO, RED PEPPER & CILANTRO SALSA
Ingredients:
1 ripe mango
1/2 a red pepper
2 spring onions
2 good handfuls of cilantro (coriander) leaves
juice of 1 lime
chilli powder
Method:
Peel and dice the mango. Deseed and dice the red pepper. Thinly slice the spring onions (green and white parts). Wash and chop the cilantro leaves.
Mix all ingredients together and add the lime juice and chilli powder. I used just a pinch, but if you like your food spicy, increase the amount of chilli powder to taste. If possible, allow the salsa to rest so that the flavours can meld.