Category Archives: Dinner

So. Much. Fish.


I got a little over-zealous at the store yesterday when I discovered an entire side of salmon- 1+ kg, for half price!

…But what do you do when you are one person, and you have a kilogram (nearly 2.5 lbs) of salmon that is going to go bad very shortly??


You experiment!

I’ve been wanting to make traditional home-cured “gravlax” (lox) for a while now, and this seemed like the perfect opportunity.

Watch a couple of videos to get the idea, and then have at it!

Mine’s got salt, sugar, tamari, lemon, dill, pepper, and fresh ginger. It’ll “be happy” in that for 2-3 days and then, hopefully be beyond delicious…

I’ll let you know!





Soup Kitchen


My roomie wasn’t feeling so good tonight…

What’s to be done? Soup. Hearty soup.

Carrots, potatoes, peas, pasta, mushrooms, salt, chicken stock. Simmer for a while. Add some spices.

Voilá! Instant feel-better-ness.

(I also made some salmon in the oven. Olive oil, dill, salt, basil. More instant feel-better-ness!)

Another Unconventional “Pizza”?


(Or maybe it’s the most satisfying stuffed mushroom ever…)

Image Credit:

  • Preheat the oven to something warm and bake-able. (Mine doesn’t have temps on it, so I really don’t know)
  • Get yourself a gorgeous big portobello mushroom. Turn it over and pull out the stem.
  • Smear the gills with pesto, tomato sauce, a thin layer of grated cheese, and maybe a little salt and some spices.
  • Stick it in the warmth, yummy-stuff side up, on an oven-able plate/pan/thing. Leave it for a couple of minutes until the cheese starts to go golden and the mushroom is soft.
  • Get creative with ingredients next time you do it.
  • Thank me later.

“Pizza” and Doom” …A Solution!


I made two mini pizzas tonight and shared them with my friend.

In part, they were noteworthy because they were too delicious to bother taking a break from chewing to run all the way upstairs to get the camera. And, secondly, they were healthy.

Now, I’ve never considered my kind of pizza particularly unhealthy, (they almost always have veggies, pesto, and a thin-ish crust) but these were truly in a class by themselves. I could gladly eat them two or three times a week and feel happy and proud. Now, don’t knock it ’till you’ve tried it…


A lovely tortilla smeared with delectable pesto, scattered with grated mozzarella, and topped with thin slices of chicken and tomato.

Over that, spread a mix of soft, sautéed aubergine, onion, courgette, and mushroom. Add a little salt, pepper, and oregano. Stick it in the oven until the cheese melts and the crust gets golden, and you have, in my opinion, a darn good pizza!

…”But, but, it’s all about the crust!” you are probably saying… Well, for an “everyday” pizza, (which I think sounds pretty wonderful) I’m satisfied. And, to be honest, the tortilla did a pretty good job of tricking my tongue anyway, once the bite was out of sight!


Tonight was my first chance to shop since returning to England on Tuesday! I had eaten at school the previous day, and borrowed a pepper and some pasta from my friends the day before. Needless to say, I was very excited to get back on track with cooking!

My Bulgarian housemate, Dessi, and I went to the store and picked up fixings for something delicious. We each made pasta, mine with tortellini and hers with rice and shared some soup and salad as well.

I baked my chicken (thighs) with pesto under the skin for moisture. Highly recommended!

Also, As you’ll see in the photos, it’s definitely possible to eat well in college if you put in the effort, but having a matching dining set is another story!!

Mixed salad with mixed pesto and cumin dressing.

Carrot and Coriander Soup with parsley garnish.

Pesto’ed chicken with thyme and basil seasoning.

Ricotta and herb tortellini with herb/mushroom sauce.

Mix ‘n Match

“Impossibly Delicious” Peppers

“Impossibly Delicious” Peppers

According to a friend, this was “impossibly delicious”!!

Think: Moist rice blended with the aroma and flavors of tomato, pepper, cashew, egg, and sweet corn all happily ensconced within the tender, succulent walls of a sweet pepper.


3 Bell Peppers

2 Eggs

1 Medium Tomato

Handful of Cashews

Tomato Sauce (your favorite)

1 Cup Rice

Olive Oil



Get your rice going first!

Slice the tops off your peppers and clean all the seeds and white bits out of the center.

Cut away the excess pepper from the tops and chop into chunks. (Size is up to you)

Cut your tomato into 1/8ths and place with pepper.

Start a pan on the stove and add oil, peppers, and tomato.

Preheat oven to 350 F.

Stir them around for a while until they are getting tender. Add salt to taste.

Add in Cashews and eggs and stir a bit to scramble.

Once fully cooked, add rice and then 3/4 cup tomato sauce to veg. and stir to thoroughly mix.

Salt and season to taste.

Stuff your peppers full of deliciousness and place them on a baking sheet (or in muffin tins!)

Place in oven for about 15 minutes or until the pepper skin is tender.

*rice on top will probably get blackened or crunchy as in pic. If you don’t want this, make little tin foil caps and place on top before baking!


The Inspirational Dish

The Inspirational Dish

My first post, in honor of the scrumptious dinner that I made this evening. It was so delicious (and pretty!) that I wanted to photograph and document it for others. And thus, The Hybrid Existence was born!


Crackling oregano sautéed trout topped with tender, sweet red pepper and avocado.

A perfect baked Portobello cap filled with courgette (zucchini), cashew, cherry tomato, garlic, watercress, aubergine (eggplant), and cayenne stuffing.

A half-split baked courgette hollowed and filled with pesto, aubergine, mushroom, cashew, and watercress stuffing.

And a mixed avocado salad with olive oil and apple-balsamic vinegar, cherry tomatoes, and cashews.

SO-o-o delish!!