Sometimes you just need a mid-afternoon pick-me-up! These cookies are brilliant for snacks on the go, and are easy to add into your meal prep for the week.
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I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy.
I shared a photo online a few weeks ago of some Polenta Chips that my mum had whipped up for me. It had a bunch of comments from people who wanted to know her secrets! “How do you get polenta chips to stay together?” “How do you make polenta smooth?” “How does she get her polenta chips crispy?”. So I asked her to share with us her secrets to the perfect, no fail, Polenta Chip. And in this case, her Lemon, Rosemary and Chilli Polenta Chips.