Category Archives: slow-cooking

Winter Vegetable & Cider Stew

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Six days to payday, several late nights due to overtime at work to factor in, and I’m considering the contents of my pantry with a “well I could make a vegetable bake but that would leave no bread for breakfast and I could re-make that swede risotto from the other day but that would mean most of my protein comes only from nuts and cheese for the rest of the week as I’m using that cheap Tesco’s nut-roast as a basis for my Tupperware lunches for the next three days but I’ve opened that pack of feta cheese so I should find a way to use that up before it starts tapping on the inside of the fridge and singing Sam Smith’s “Stay With Me” in tinny-yet-crumbly voice also I have that stew pack of winter root veg that I need to do something with as well……..”

Welcome to First World Problems!  And The Inside of My Head.  Aren’t you glad you’re just visiting?

Google, and a dusty can of Strongbow cider from the back of the drinks cabinet, To The Rescue.  For those not keen on cider, the original recipe just uses chopped apple.

http://allrecipes.co.uk/recipe/26967/sweet-potato–barley-and-lentil-casserole.aspx?o_ln=SimRecipes_Link_4&o_is=SimilarRecipes

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Howling Waters

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Ahhh a sunny Sunday afternoon.  No pressing engagements.  Food shopping all done, laundry washed, flat cleaned.  Time to kick back and relax, turn up the music, and let something tasty bubble on the stove for an hour or so.

And so it’s the perfect opportunity to cook that New Orleans classic, beans and rice (or beans and bread in my case, as I couldn’t be bothered to put the rice on).

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Mung Dahl pretend you’re high pretend you’re bored pretend you’re anything just to be adored

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Like a lot of vegetarians I cottoned onto lentil dhal pretty early on, in my case via Rose Elliot’s “Cheap & Easy” vegetarian cookbook (see inset photograph of authentically stained and loose-leafed recipe page).  Like most of the recipes in the book it was very much avec-training-wheels cooking, using the ubiquitous red lentil, garlic, onion, chilli, cumin, turmeric and creamed coconut, and ready to go in 30 minutes.  However “Cheap & Easy” did What It Said On The Tin and kept me sustained with economic yet spicy protein for quite a while, before I eventually tired of it and moved onto other styles of cooking.

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Since then I’ve discovered that there is indeed more than one lentil available in the world, and as such I’m going to be trying out a few different types and recipes of Dhal.  First up, mung dahl, comforting and creamy but with an enlivening burn of fresh green chillis.  Original recipe can be found simmering away here….

http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal

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Vegetable Tagine

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By the love of All That Is Unholy, the kitchen is a feckin’mess. I’m behind on the housework; off camping last weekend and then this week was taken up with Not-Fun family stuff. I’ve now tried to make two dishes simultaneously and there’s vegetable peelings and saucepans everywhere. However out of the chaos I’ve conjured the tasty koftas mentioned before, and now also a lovely tagine. All Mediterranean colours, spices and banked heat, in a fine contrast to a damp grey Sunday afternoon where the wind is whipping the leaves on the trees from green to silver to green again.

This one is a version of another http://agirlcalledjack.com/ recipe.

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