We went for a day out in Lincoln today. I’ve never been before, Dan needed to drive over to pick something up for work, so I thought I’d tag along and see what the city’s independent foodie shops had to offer.
Our first stop was the Imperial Teas of Lincoln shop – a tea lovers dream and Dan’s worst nightmare. Wall to wall teas from around the World in huge jars, in amongst an array of cast-iron tea pots and japanese mugs. I spoke to the staff in the shop who explained that it was a family run business and had been selling tea in Lincoln from their shop on Steep Hill for over 20 years. I bought a bag of loose leaf South African Rooibos – which will go well with a dollop of honey and a splash of milk.
After a jaunt into some ‘girly shops’ (Dan’s words, not mine), we headed to The Cheese Society, just off Steep Hill. We would have like to have stayed there for lunch, but a few couples were already waiting for tables and the menu wasn’t cheap (not great when you’re living on a frugal budget), so instead we hit the cheese counter for a few free samples and slithers of cheese.
The chap behind the counter pointed out a few cheeses he thought I might like, based on the fact that I don’t like blue cheese and I enjoy my cheese with a twist. We had some Guinness cheese, I wasn’t a fan, but Dan enjoyed it. We also tried some cider and orange cheese, which was pretty strong, and settled for some smoked goats cheese and some mustard stuff to take home with us. Yum. All that, plus a slither for our friends came to £6.88 – not bad.
I’m going to uses some of the goats cheese on Friday, when the in-laws come for tea, to make some nibbles with bacon, dates and pecan – but I also wanted to have some tonight, so I’m teaming it up with my tried and tested spaghetti bolognese. It ALWAYS wins at a dinner party (and Dan’s friend once said it was the best spag bol he’d ever had – smug!).
2 cloves of garlic, crushed
Mince for two people
A pepper – any colour
Handful of mushrooms
Handful of chopped olives
1/2 tspn paprika
Glug of red wine
Salt and pepper to taste
- Heat some oil in a pan and add your onions, sprinkle with sugar and fry off for 2 minutes. Add your garlic and fry for another 2 minutes, then add your mince and stir every so often until it’s browned.
- Chop your mushroom and peppers and add to the pan with your olives and cook for two minutes, before adding your chopped tomatoes, glug of wine, oregano, paprika and seasoning. Cook on a medium heat.
- After five minutes, put your spaghetti on to cook for 12 minutes – adding salt and oil to the pan to stop it sticking.
- Drain your spaghetti, add your bolognese and grate your smoked goats cheese over the top (and watch it melt).
- Enjoy with the rest of your red wine!
Red wine and goats cheese are a great twist to a traditional spag bol – I’ve also added sweet chilli sauce too, to give my spag bol a sweet and spicy kick.
How do you add a twist to your spaghetti bolognese?
Hayley Jayne xx