Monthly Archives: June 2013

Queens of the Spice Age

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To the tune of Queens of the Stone Age’s “Feelgood hit of the summer”

Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh
Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh
Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh
Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh

C-c-c-c-cloves! c-c-c-c-cloves! c-c-c-c-cloves!

Been updating the Spice rack – see!

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Fenugreek is rather lovely, with notes of burnt vanilla. Asafoedtida however has a real “WHOOAAHH!” *reels back from the jar* kick to it. I understand when cooked it loses the scent and becomes quite smooth – will find a recipe, don my gas-mask, and check this out for you.

In the meantime, have had a go at this Ethiopian-style stew. Original recipe courtesy of http://main.kitchendaily.com.

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EVERYBODY EVERYONE LET’S GO!!!!!!!!!

Breadhog Day

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Decided to try a few different recipes using the chickpea flatbread for a base. First, the bread itself (I’ve gone for a spicy version).

Gram flour
Water
Salt
Pepper
Vegetable oil
Cumin
Coriander
Chili powder

Blend into a thin batter, then stand for a few hours (or in my case, overnight in the fridge in a Tupperware container – if I just mixed it when I come in from work, I’d probably be eating around midnight).
Grease a baking tray, and pour the batter in. The batter should be around a centimetre or two thick. Don’t spill!
Bake in hot oven for 30 minutes, until lightly browned.

And now the first topping; baked sweet-potato slices and scrambled tofu….

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(Okay, not the world’s greatest photo)

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Lentil Lunch

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Sorry, was away last weekend in The Big Smoke to see a gig with some friends, and the closest I got to cuisine was buying a large vegetable samosa in Camden, which turned out to be deliciously crunchy and hot on the outside, and damn-near frozen on the inside.

But that’s buying from street-vendors in Camden for you; not so much hot food to go, more Russian Roulette in a conveniently-portable paper-bag.

Back at work, so the eternal search for an interesting lunch goes on. I can recommend this one at the mo:

Hummus/houmus/hurgnmus or however it’s spelt https://theanxiouscook.wordpress.com/2012/08/26/hummus-in-the-roomus/
Couscous, cooked to packet instructions,
Tin of pre-cooked green lentils, drained,
Cherry tomatoes
Spring onion, chopped
Olive oil
Black pepper

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And recipes involving that yummy chickpea flatbread previously discussed, to follow shortly…..

Hot-Chick peas

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Handy hint. If you’ve got the oven heated up about twice as high as you normally do, jump back a bit when you open the door, otherwise you get a bit baked. I’m looking quite sun-kissed now.

Picked up a second great recipe from www.inpursuitofmore.com , this time for oven-baked flatbread using gram (chickpea) flour, which hadn’t occurred to me as an idea before. As I am congenitally incapable of just following a straight recipe, I added some cumin to the chickpea flour, water, salt and pepper, and then when the batter was poured into a shallow baking tin, some dabs of tomato puree. The end result was more chickpea shards than chickpea flatbread, but ’twas most tasty with pesto (shop-bought in my case). I’ve rescued a few left-over splinters and they’ll be going into a Tupperware box with cooked green lentils, tomato and couscous, with lashings of olive oil and the last of the pesto. Lunch sorted as well.

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