Monthly Archives: November 2013

Fake Chicken Cacciatore Avec Le Belle Pesto Sans Merci

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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.

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A-Bi-Bim-Bap-a-Bi-Bim-a-Bip-Bam-Tang

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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).

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/18/bibimbap-korean-dish-comfort-food

Picked up a couple of additional ideas from here.

http://mykoreankitchen.com/2013/07/12/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/

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The Amber Flyglass

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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.

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Live at Red Onion Rocks

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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.

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Lunch with Tiffany

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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….?

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Hold back the River

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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.

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Tomato Chutney, Tofu & Mushroom with Rice-Flour Pancakes

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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……..

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