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Wednesday, 9 April 2014

Potato with peppers, egg and paneer

Potatoes
Turmeric
Olive oil
cumin
2 onions
Red peppers
garlic
stock
peas

Spring onions
eggs
paneer

1.  Boil peeled and chopped potato with turmeric.
2.  Sautee onion in olive oil, add cumin seeds, turmeric and garlic.  Add peppers.
3.  Drain potatoes and add to softenned onions.  Add stock and simmer for a while.
4.  Tip into gratin dish and stir in chopped paneer and peas.  Crack eggs on top.
5.  Bake, covered with foil for about 15 minutes, until egg whites are set.

Delicious.  Adapted from something I saw in the Observer.


Monday, 7 April 2014

Broccoli souffle with braised red cabbage and spicy potato wedges

1 red onion
1/2 red cabbage
celery
garlic
white wine
fennel seeds

Potatoes
Olive oil
caribean seasonning

6 eggs - separated and whipped
broccoli
parmesan
mustard

1.  Saute onion, red cabbage and celery with fennel seeds in olive oil.
2.  Add white wine and stock and simmer for 40+ minutes or so.
3.  Chop potatoes into wedges and parboil.
4.  Put roasting tin with a layer of olive oil into the oven.
5.  Drain potatoes and toss (carefully) in hot oil.  Sprinkle with caribean seasoning.  Roast for about an hour.
5.  Whip separated eggs.
6.  Steam broccoli - whizz into small pieces.
7.  Mix broccoli into whipped egg yolks, add a teaspoon of mustard and a handful of grated parmesan.
8.  Fold into egg whites.  (Fold in one spoonful of whites to yolks first to slacken slightly - then fold the rest in).
9.  Butter souffle dish and coat with grated parmesan,  fill with egg mix and sprinkle parmesan on the top.
10.  Bake for about 35 minutes.

Scoff, receive considerable praise.

Thursday, 3 April 2014

Okra curry, Tara dhal, onion bhajis. And some other stuff


These instructions are quite vague, because I got a new phone, and had to prioritise playing with it - so have forgotten exactly what I did... but you get the gist ;)

Turn the oven on, and then set to ... some is opening packets, but there is some chopping and stuff too - I started the dishes in the following order, to get them to get to the table at the same time

Tarka dahl - boil lentils until done - just before ready to serve - fry spices in oil, chuck into lentils - scoff

Okra curry - oiol, chopped onion, chopped veg, garlic, spice mix... fry - add frozen okra and some water - simmer - add tin of chopped tomatoes - simmer - scoff (keep warm in oven if done and waiting for other stuff)

Yogurt garlic sauce - natural yogurt, garlic, olive oil, lemon, seasoning ... stir - keep in fridge until ready to scoff

Samosas - open frozen packet - cook in oven for 12 minutes (splash of oil) - scoff

Onion bhajis - chopped onion, and I added some shredded cabbage, salt and pepper and chili flakes.  Stir in gram flour, and at the minute a teaspoon of bicarb and some cold water - mix quickly and fry in hot oil.  Drain and scoff ... with ... yogurt garlic sauce, sweet chili sauce and chutney.

Potato parathas - open frozen packet - follow instructions (dry fry on each side for 2 minutes) scoff

Popadoms - break up - spread on plate - microwave on full for 1 and a half minutes - scoff

Sweet chili sauce - take top off bottle - pour into small bowl - scoff ;)









Mushroom risotto fritters

Leftover Thursday win.  We are both often home late on a Thursday, and tonight was past 8 o'clock. So it was risotto fritters for starter- assorted leftovers (potato and swede mash, brocolli, butter bean stew, dhal, vegetable casserole)  heated up for dinner.

Olive oil
Cooked risotto (this was mushroom)
Cheese
Spinach
Sweet chili sauce

Mold rice into patties around small chunks of cheese.  Fry on olive oil.  Serve with spinach leaves and sauce.

Fan-bloody-tastic!

The other leftovers were tasty too - but not photogenic.

Monday, 24 March 2014

Veg box tapas

I should probably have taken a pic of all the separate dishes - as this really was a kind of tapas - have what you fancy mix - rather than a put together menu of main and sides.

The dishes were - roast cauliflower with cumin, garlic mushrooms, leek and kale smoked cheese gratin(ish), groats and steamed purple sprouting broccoli.

It took about an hour, the cauliflower and mushrooms going in to start with.  Then a 20 minute gap - then started the gratin - then in the last 15 minutes the broccoli steamed over the groats.

Roast cauliflower with cumin

Olive oil
cauliflower
cumin seeds

It's a simple as that!  Split the cauli into florets and put in roasting pan with olive oil, a sprinkle of cumin seeds and a pinch of salt - roast at about 180 for 45 mins to an hour... tossing occasionally to brown evenly(ish)

Garlic mushrooms

Olive oil
crushed garlic
chopped mushrooms
splash of white wine
black pepper

In an oven dish, chuck in ingredients, toss about a bit, add a drop of water/wine if they look dry - stick in the oven with the cauliflower

Leek and kale smoked cheese gratin

Olive oil
Leek, chopped and washed
crushed garlic
white wine
water
kale, shredded
corn flour
soya milk
smoked cheese, grated or diced

1.  Sautee leek in olive oil until soft.
2.  Add garlic, splash of whie win and kale.  Simmer as kale gets soft.
3.  When veg are soft, slake cornflour in a little soya milk - add the slaked mixture and another cup of soya milk and keep stirring to make a sauce.
4.  Add grated/chopped smoked cheese, mix until melted.
5.  Put in oven dish and bake until everything is done.

Groats & purple sprouting broccoli

Steam the broccoli over the pan of boiling water - boil the groats.

Drain, serve, scoff.

Tuesday, 18 March 2014

Caribbean vegetable stew and rice

Raging sore throat and really spiky earache (you'll understand if you have had it like this) ... and otherwise rotating cold symptoms have kept me off work and indoors all day.  I tried to make something both comforting and spicy to help clear the tubes for tea.

I was still feeling grim at teatime so wanted something to basically cook itself... this did, once the veggies had been chopped and it was sitting in the oven waiting.

So, what I did was....

2 leeks, chopped and washed
Rape seed oil
caribbean spice mix
mixed herbs
crushed garlic
chopped mushrooms
chopped green beans
tin of kidney beans
peeled and chopped butternut squash
tin of chopped tomatoes
Spoon of peanut butter
water
seasonning

Brown rice
water

1.  Sautee leeks off in oil.
2.  Add herbs, spices and garlic - stir around.
3.  Add in other veg, drained tin of beans and squash.  Turn over in the oil.  Add water and bring to simmer.
4. Add spoon of peanut butter and tomatoes, stir in, simmer and taste - adjust seasoning if necessary- I added chili (but i think that's because this cold is preventing me tasting things).
5.  Add water and bung in the oven with the rice until ready to eat.

Dinner was great, and I thin the spice has helped a bit - but my ears still hurt... ho hum.


Monday, 17 March 2014

St Patrick's Day Colcannon

As requested for St Paddy's day - including the over done egg!

Mashed potatoes with onions fried in onion and steamed cabbage.

Mix together with lots of butter and seasonning.  Scoff.  Raise a glass to St Patrick.