Yet again I failed to take a photograph.... Very quick, very easy, very delicious.
Vegetarian. Serves 2
100 g (approx) fettucine or tagliatelle (I never know the difference)
200 g mushrooms, broken into pieces (or sliced)
2 large cloves garlic, peeled and crushed
1/2 packet parsley, finely chopped (I used a mini food processor)
1/2 tub mascarpone
Knob of butter
Salt, pepper, 1 tsp mushroom ketchup
Sprinkle of grated cheese
Put the pasta on to cook according to the instructions on the packet. Melt the butter in a large frying pan and add the mushrooms. Cook until they render their liquid, then add the crushed garlic and continue to cook over a low heat for about 5 minutes. Now add the mascarpone and the cooked, drained pasta, and stir thoroughly until everything is well mixed. Serve at once, perhaps with a sprinkle of grated cheese (I used Emmenthal, but Parmesan would be nice, too).
26 June 2019
19 June 2019
Egg curry
The last time I made egg curry, until tonight, was in September 1989 - that evening, we had some very bad news which was so shocking and unexpected that it made me feel sick, so I didn't fancy egg curry for many months and then forgot about it! But it is a useful addition to the repertoire. The sauce is vegan, and can be used on almost anything, doesn't have to be eggs - chicken or fish, if you eat those (although I think I have a nicer fish curry recipe), big chunks of vegetables (cauliflower, etc)1, even tofu or quorn if you eat those. Sorry there are no photos - it got eaten!
2 tbs oil (I used Tesco stir-fry)
1 large tbs curry powder
1 cube frozen ginger and garlic (or a bit of ginger root and a couple of cloves of garlic)
1 onion, peeled and chopped
1 apple, cored and chopped
1 plantain (or banana), peeled and sliced
1 chilli pepper, chopped (remove seeds)
1 tin chopped tomatoes (I used tomatoes with chilli, which worked beautifully)
1/2 tin water
Salt, pepper, soya sauce, mushroom ketchup, chilli sherry, etc.
2 hard-boiled eggs, peeled
Put the oil, ginger/garlic and curry powder (either a proprietary blend or mix your own) into a saucepan and cook on a gentle heat for several minutes. Add the onion, chilli, plantain and apple, and cook, stirring all the time, for a couple more minutes. Add the tomatoes, water, and seasoning, bring to the boil, and simmer for 15 minutes while you cook some rice. I then like to blend the sauce with a stick blender to thicken it up - you don't want it totally smooth, just nice and thick. Put cooked rice on the plate, add a hard-boiled egg (or 2!) and pour the sauce over. Top with a bit of chutney, if liked.
2 tbs oil (I used Tesco stir-fry)
1 large tbs curry powder
1 cube frozen ginger and garlic (or a bit of ginger root and a couple of cloves of garlic)
1 onion, peeled and chopped
1 apple, cored and chopped
1 plantain (or banana), peeled and sliced
1 chilli pepper, chopped (remove seeds)
1 tin chopped tomatoes (I used tomatoes with chilli, which worked beautifully)
1/2 tin water
Salt, pepper, soya sauce, mushroom ketchup, chilli sherry, etc.
2 hard-boiled eggs, peeled
Put the oil, ginger/garlic and curry powder (either a proprietary blend or mix your own) into a saucepan and cook on a gentle heat for several minutes. Add the onion, chilli, plantain and apple, and cook, stirring all the time, for a couple more minutes. Add the tomatoes, water, and seasoning, bring to the boil, and simmer for 15 minutes while you cook some rice. I then like to blend the sauce with a stick blender to thicken it up - you don't want it totally smooth, just nice and thick. Put cooked rice on the plate, add a hard-boiled egg (or 2!) and pour the sauce over. Top with a bit of chutney, if liked.
05 June 2019
Very quick lentil curry
Serves 2-4
1/2 punnet mushrooms
1/2 courgette
Any other vegetables you may have that using - spinach is great, and can just be folded in at the end.,
1 tin tomatoes with onion and garlic (or plain, and add the onion and garlic separately)
1/2 cup red lentils
1/2 cup basmati rice
1 1/2 cups vegetable stock (from a cube is fine)
2 tbs sultanas or currants (or a mixture)
Curry powder and other spices as liked (I used asafoetida, to make up for the lack of onion and garlic)
1 tbs cooking oil
Cook the spices in the oil over a low heat until fragrant. Add the vegetables, stir to coat, and let cook for a minute or two. Or not, if you can't be bothered! Add the rest of the ingredients, cover and simmer for 18 minutes, stirring occasionally. Serve at once, perhaps with chutney.
1/2 punnet mushrooms
1/2 courgette
Any other vegetables you may have that using - spinach is great, and can just be folded in at the end.,
1 tin tomatoes with onion and garlic (or plain, and add the onion and garlic separately)
1/2 cup red lentils
1/2 cup basmati rice
1 1/2 cups vegetable stock (from a cube is fine)
2 tbs sultanas or currants (or a mixture)
Curry powder and other spices as liked (I used asafoetida, to make up for the lack of onion and garlic)
1 tbs cooking oil
Cook the spices in the oil over a low heat until fragrant. Add the vegetables, stir to coat, and let cook for a minute or two. Or not, if you can't be bothered! Add the rest of the ingredients, cover and simmer for 18 minutes, stirring occasionally. Serve at once, perhaps with chutney.
Subscribe to:
Posts (Atom)