I’m more in and out of my flat right now than the hokey-cokey, but here’s what I knocked together out of various store cupboard and fridge bits, with a little help from http://www.theguardian.com/lifeandstyle/2013/nov/08/one-pot-winter-recipes-hugh-fearnley-whittingstall.
You know, they had me at “comfort-food”.
Was alerted to the existence of this dish via the The Guardian. Apparently the Korean equivalent of Bubble & Squeak, i.e a good user-up of left-over rice and other meat and vegetable dishes, which is something I’m also a real sucker for.
(I don’t create left-overs. I create dishes with the sole intention of providing left-overs which can then be converted into the proper meal I was intending to create all along).
(Hey, it’s a hobby).
Picked up a couple of additional ideas from here.
I’ve gone through ELO’s ‘Out of the Blue’, and am halfway through Elton John’s Greatest Hits, before I realised that these are both bands she introduced me to, and played on the stereo from my earliest memory. I’m back at my flat after 3 days staying with my sister in the Krayshott suburb of Tangleton – it made the logistics of shuttling back and forth from North Tangle Hospital much easier. I’ll be back up there later this evening – as the night owl of the family I suppose it makes sense I take the evening shift, sitting with her in the Oncology Ward.
Picked up a couple of recipes from Deena Kakaya’s website http://www.deenakakaya.com/, and as they both require red onion (and I only have one in the fridge), I thought I’d have a go at both simultaneously. One, a fenugreek-heavy tofu curry, the other a chickpea-flour pancake, staggering under the even heavier weight of sweetpotato and courgette. Enjoy.
I’ve found that including pulses or beans of some kind in my lunchbox for work is an effective way of staving off hunger pains and keeping my blood sugar steady until I get home. After spending last week rocking an incredibly garlicky humous (which I got away with as everyone at work has snuffly colds), I thought I’d give this butterbean pate from http://vegweb.com/recipes/olive-butterbean-pate a try.
I struggle a little with butterbeans – whatever you do to them they seem to retain a smooth blandness, but in this case the addition of nut oil seems to give them a little extra edge. Wouldn’t mind redoing this recipe again, maybe with a little tahini, and perhaps a little lime or lemon juice….?
So it’s Friday and I’ve survived another week at work, and I’ve been to the supermarket (Russian Standard Vodka! Tenner a Bottle! Cockles and Mussels Alive-O!) and then to the gym and I will be sensible and have an early night, which is why I’m up typing this at 01.40am of course.
Friday night dinners lack the urgency of week-night meals. You can stick some defrosted bean chilli in a baking tray and then into the oven, as per usual, but it’s possible then to kick back, relax, refill your drink, and experiment with home-made pancakes, flat breads or crepes as an accompaniment. Tonight’s show was originally going to come courtesy of the rice-flour pancakes I’ve touted here a couple of times before. Except I appear to have lost the knack of making these delicate crepes; what I ended up with after an hour of repeated stirring, pouring and frying would have made an excellent coconut-flavoured wallpaper paste, but was sod-all use otherwise.
Undaunted (and bloody starving) I moved onto these gram flour pancakes, also from 101cookbooks http://www.101cookbooks.com/archives/silverdollar-socca-recipe.html. Fortunately these were a little more robust, and with a dash of tomato chutney, (I’d eaten the bean chilli long before), made a fine supper.
Spotted a bunch of Basics Own Brand Value Range Tomato-Chutney jars clustered forlornly together on a shelf in the supermarket, as the line is being discontinued. Due to successful experiments with the Date & Tamarind Chutney I felt I should acquire a jar or two of the tomato, as spicy tomato paste of any kind has a myriad of uses, and chutney turns out to be a rather splendid form of cheap stir-fry sauce……..