I knew I wanted chickpeas, and wasn't quite sure what else to do with them. I was tempted by the thought of a not quite Buddha bowl, but then it was a horrible day so I decided I fancied some comfort food. And this was dead easy! Serves 4.
Friday, 16 October 2020
Monday, 12 October 2020
Wednesday, 16 September 2020
This would be quite vegan if you didn't put cheese on it, or if you substituted a vegan "cheese" for the real stuff.
Put the breadcrumb mix into the vegetable mix and add the tin of tomatoes. Season to taste.
Tuesday, 8 September 2020
I expect there are almost as many variations on fish and rice as there are on chicken and rice. My current favourite is called Samak Meshweh, from a local Lebanese restaurant, which we have had delivered several times during lockdown - it's basically sea bass, marinated in lemon and garlic, served on a bed of rice with garlic sauce. Very yummy. But one can't always eat takeaway, nor, indeed, sea bass (not at £4 for 2 tiny fillets, you can't), and I love things-in-rice, so this was an Interesting Dish of my Own Invention.
But use what you fancy - chicken or vegetable stock would probably work if you have no fish stock. Bring back to the boil, stir thoroughly, cover and allow to simmer for 15-20 minutes.
Monday, 31 August 2020
I had long been wanting to try the pasta sauce you make from cashew nuts, and, as I had bought a cauliflower, I thought I would make a cauliflower cheese using it. Only things got a bit away from me, as they are apt to do. And I didn't measure anything much, except to make sure it reached the "minimum" level of my soup maker. If you don't have a soup maker, simmer everything on top of the stove for 15-20 minutes and then blend it.
The outside leaves of a cauliflower, roughly chopped
A large-ish chunk of butternut squash, peeled and chopped
An onion, peeled and quartered, and a peeled clove of garlic
Seasoning:| salt, pepper, mustard, rosemary (I have some fresh rosemary at the moment!)
Enough water to make sure it reaches the minimum level of your soup maker.
Friday, 5 June 2020
Friday, 22 May 2020
Measurements are in Imperial, as that's what we used back in the day. I'll put rough metric equivalents in brackets.
Rind and juice of 3 lemons
2 oz citric acid (approx 50g)
2 lbs sugar (a little less than 1 kg)
3 pints boiling water (1.75 litres)
Optionally, you could add elderflower blossoms or crushed mint (I love mint in lemon drinks so I used the latter).
Empty bottles - to take at least 2.25 litres
Mix everything together in a large jug or bowl and stir until the sugar and acid have dissolved. Strain, and pour into bottles (if you don't strain, it doesn't last so long as the lemon peel is apt to go mouldy); keep in the fridge and dilute to taste. I imagine that if you wanted lemon barley water, you could use this as a base instead of making from scratch......