Friday, 17 October 2014

My Vegetable Stock

I am back! I've settled into Year 3, started my placement in orthopaedics and rheumatology and resumed cooking in my new kitchen! #studentlife 

For the last two years, I've been reliant on stock cubes for risottos, soups and sauces but now armed with a mighty stock pot, I am now self-sustainably making my own chemical-additive-preservative-free version. You don't need a special saucepan (just ensure that the one you use is large enough to hold enough water). And it's freezes superbly too! Just have a few plastic pots handy and remember to defrost before when you need them. 

Four essential ingredients for making stock: celery, onion, carrots and water. And the rest is up to you. Use up whatever you have left lying around the house, the more you add, the more flavour your stock and the better taste of your final dish - I've given a list of things you are safe to add and things best to avoid when making a stock.

Ingredient Preparation for My Vegetable Stock

Friday, 13 June 2014

My Salmon with Mushrooms & Balsamic Vinegar

I think it's true, summer is finally here?!

Our garden is coming into full bloom in the sunlight, parks are alive with people milling around in the dappled sunshine and the ice cream van is in popular demand! It truly is a pleasure to be able to appreciate the brightness and lightness that summer brings. 

I'm sharing with you something that I'm eating at the moment. I know when it get's hotter, you want to minimise fuss around hot pans and heavy dishes so here is one recipe to create a perfectly light and simple dish which can serve one or be easily multiplied and serve all the people waiting hungrily at your table. This is one of my favourite dishes to make as the salty balsamic vinegar complements the fish perfectly and the earthy mushrooms provide depth of flavour. (Also the use of foil dramatically reduces the amount of washing up!)

This is the first dish I posted on Instagram!! 

My Salmon with Mushrooms & Balsamic Vinegar
Suggested Side Dish - Cous Cous & Baby Rocket Salad

Wednesday, 4 June 2014

My Chilli & Prawn Linguine

Hello all! This is recipe Number One for A Medic's Kitchen

Hope you've all had a good week so far! I have been spending my week looking down a microscope at about a billion trillion gazillion cells learning about Pathology and the role of a Pathologist. (I kid you not about the number of cells). They all look so similar yet if a simple change in colour, shape or size is detected, it can lead to a life-changing diagnosis. Every detail is important. 

A detail which I have given great thought to recently is what should my first recipe on this blog be. I wanted to share something beautifully simple, healthy and easy to prepare whilst at the same time being incredibly delicious. 

I have been eating and making this dish for a couple of years now and the recipe is practically error-free. Trust me when I say, the results are guaranteed each time and the presentation is perfect and effortless. Have a look for yourself! 

My Chilli & Prawn Linguine

Sunday, 1 June 2014

Day One of A Medic's Kitchen!


To get this blog underway, an introduction is in order! I am a medical student in Cardiff (Caerdydd for the Welsh) currently coming to the end of my second year of lectures and next September I will start my clinical years. Nice to meet you! 

Organised Chaos at Revision Time.

I have decided to take these first few steps into the blogosphere with you as I wish to discuss something that I care deeply about.