This is the beginning of "Stew Me" so no set menu (and I think I don't intend to have it actually), so I'm being open to new ideas and challenges.
What I cook any my philosophy:
Stews and one pot meals - that must be the start of my menu! I love non stressful slow cooking style where we enable the ingredients to speak for themselves and every taste you take makes you feel comfy and on top you are just looking for a drink of your preference. I'm also a big promotor of seasonal ingredients so please don't be surprised that menu might change.
>> winter stew with sour cabbage and meats, Guinness beef chili, pulled pork, wild meat stew, pulled jackfruit, ossobuco ...
>> ribs in BBQ and whiskey sauce, beef / veggie lasagna, wild mushroom onion pasta ...
>> roasted cauliflower cream soup with bacon, fish soup ...
>> made by myself sausages on roasted veggies with a mix of butters and sauces ...
Sharing is caring - what can be the other option of tasting all that is available now on the table? So, I'm a great fan of dips, veggies prepared in different ways, chutneys, pickles, and all the tiny things you just grab and dig into them.
>> meats: juicy chicken/turkey with butter & herbs, pulled pork, my take on bifanas ...
>> pestos: carrot top, sun dried tomato & sunflower ...
>> hummuses: sweet potato, traditional with secret twist, black sesame hummus ...
>> veggies: roasted, baked, seasonal salads ...
>> my own pickles: cornichon, onion, ginger ...
>> pitas, flatbreads, latkes, potato cupcakes ...
Sweet stuff - following the receipt is definitely not my thing, BUT there are some options that I just love to bake, and I do believe there needs to be space for some guilty pleasure.
>> sticky toffee pudding, cheesecake you probably never tried before, red bean brownies, poppy seed cake, cookies (I'm so proud of chocolate chip muscovado cookies), chocolate layer cakes, carrot cake, my take on tiramisu ...
No food wasting - I'm very sensitive about food wasting and I prefer to cook one more dish just to avoid throwing out a product. I struggle with set recipes and menus as I feel sometimes you should be flexible with what is available and what you are left with (absolutely keeping taste and quality as a priority). The consequence might be that you will find more meals/side dishes on the table. You might be surprised what can be made based on most common ingredients (tiny exceptions)
>> banana leaf veggie pockets with wild rice
>> quich, tarta, sour puff pastries ...
Not following recipes - "I'm a listener, but not a follower". I take inspiration from different Chefs, cooking shows, other food lovers ... THIS MEANS my scale is probably only used for baking (but not always).
Combo deal - day off with friends and you want to secure (and/or) breakfast / brunch / lunch / dinner and is this something you want to pass to others so that you can fully enjoy your time?
>> Breakfasts: the heavon of pancakes, cool sandwiches, fruits & crumbs ...
>> Brunches: sky is not the limit so staring with crab salad to solid chicken sandwich ...
Food and spicy fun - During this horrible period when we were in a lockdown, we have discovered on YouTube fantastic entertainment which is "the Hot Ones". It's very very specific and it's important you know the level of spiciness, so if you are ready and want to add this concept to your party, I'm definitely your girl.
In case you need some intro few samples:
Note: Please don't be misled by Padma and how she directs spiciness ... she is not human in that category
