I made Cooking Light Veggie Burritos, and boy it stressed me out more than it shoulda! I had a long weekend of dissertation writing which left me feeling mentally exhausted, and when these burritos collapsed in a messy pile, I followed suit! GEEEEZ!
They were really tasty though. We used some of Justyna’s home-grown chillies to excellent effect. I think this recipe could’ve been even better with some black beans thrown in, but any more food inside that guy probably would’ve made the universe explode!
Cabbage Lands Part 1 and 2
Part 1: Garlicky Cabbage Pasta!
Basically, what you read in the recipe. Except instead of anchovies, I used bacon because we had some! I fried it in the pan for a little bit, and then built around it. This recipe turned out pretty good, but the bacon got a bit rubbery from basically being boiled. Don’t be like me, stick with the recipe and use anchovies. It was still OK though.
I can dig it! This is spiced exclusively by salt, pepper and dijon mustard. The fried bacon adding a smoky flavor to the mix. I liked it a lot, but now I’m feeling full of cabbage. It’s a hearty party, and no mistake. I forgot to take a picture of this one, so here’s a picture of a Wani Wani Panic machine.
Don’t Take It For Gratin
A savoury dish I made in a tray that actually stuck the fuck together when I eased it on to the plate! Thanks Jack Monroe for this Courgette, Tomato and Brie Gratin! This was an instant hit due to it’s concise and coin-conscious ingredients, developed flavours despite it’s simplicity and it stayed in one piece! An all round banger!
I doubled up on everything so we’d have enough for the next day. My variations were to fry the onion first and then add the rice and add stock bit by bit like making a risotto. I would urge you to do the same, I trust Jack and everything, but this is a way of getting more out of your onion. I also chopped up 3 cloves of garlic and added that some where along the line. I lined the bottom of the tray with courgette as well as topping the dish with courgette…just for a bit of fun. This gratin was the tray bake that Linda McCartney’s wished it could have been! And I just used some dry herbs and stuck that in early on in the rice cooking process so it would permeate evenly throughout.
SO filling, I can’t finish the portion I took in for lunch, lawd knows I want to!
Hi this is a one of a set of macaroons I made last night - from our bible 400 Recipes. Its so simple and it goes a little something like this:
Whisk and egg white until it stands erect in soft peaks, I would never have attempted this if we didn’t have an electric beater.
Sprinkle a tsp of dried ginger, a cup of ground almonds and half a cup of brown sugar, then gently fold in. You don’t want to knock the wind out of the egg white’s sails. drop a load of tsps full on an oiled up tray.
I put this is a 180 preheated oven for 25 minutes. Let ‘em cool and then marvel at the crisp textures and the minimal amount of ingredients for this nutty fun child!
Light My Sausage!
Tonight we got it SO RIGHT with Cooking Light’s Sausage Ragout. We forgot to buy the white beans and didn’t really feel the lack of them. We couldn’t find escarole so got rocket coz it’s a peppery fighter. We also replaced the plain spuds for sweet potatoes, it’s better that way! We just picked up some fancy pork and apple sausages and they added some bombastic depth to the ragout. And as for Parmesan, we had a crust of cheap blue cheese left so we grated that mofo up and had done with it. You can do shit like that from time to time.
The results look fairly gross despite the fun colours, but this stew kicked penis! The melted blue cheese makes it look a bit ill, but it ain’t! Rich and tasty and fairly healthy - I legitimately can’t ask for more. After this we went out and drank lots of beer, I was moderately well behaved.
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The Codfather of Sleaze
Friday, yeah you guessed it, we’re feasting on fish whilst feasting on John Water’s Female Trouble. We’ve been having a full on John Waters freak out after watching Polyester at the pictures in ODOURAMA! Falling back in love with Waters ain’t hard, to honour him, this weekend we’ve been using recipes from Cooking Light - his bible. EXCEPT this recipe is from Eating Well, but it’s the same kinda shit and we had flaked almonds to use up so Almond & Lemon Crusted Cod with Spinach is what happened. For the carbs that’s wholemeal spaghetti, for the bubbles that’s prosecco as we fancied something classy whilst watching the pope of trash!
Bob picked up some massive fillets and we cooked them just right so the fish was silky! The combination of mustard, lemon, dill and almonds was a zingy creamy dream! The lemon and garlic spinach did it for me too. I always feel sad how it shrinks down so small though - a bag of spinach reduced to a scrappy little pile. The whole goddamn thing was hot to trot though, no complaints from these gals!
I grew these tiny but insanely spicy chilies! I started them off in our last flat and they have been doing their thing slowly but surely since Easter. It is so exciting seeing the green chilies turn into this vibrant red over the last week. We tested one today, it was so spicy it gave Bob hiccups, and my mouth was flamin’ hot for a good 15 minutes afterward.
In the background is this weeks shopping list. The couple that budgets a weekly shop together is the couple that eats great food and can pay the bills together!
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More than OK, a first for both of us, I made a variation of a ‘Japanese pizza’. I had some cabbage to use up (left over from BIGOS) and was intrigued by this cheap and seemingly simple recipe I yoinked from the Guardian
I’ve copied and pasted the recipe here:
1 Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.
2 Heat a large frying pan over a medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flipthe okonomiyaki, slide it out of the skillet on to a plate. Place another plate on top and flip both over together. If you need a bit more oil in your skillet, add it now, then slide the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side – another 3 -5 minutes.
3 Sprinkle the okonomiyaki with toasted almonds and chives, and slide it on to a cutting board to cut into wedges.
With new recipes there is a worry that it’s going to be a shit disappointment, this was not one of them. Really wholesome and satisfying. I doubled this recipe up and cooked up two so we’d have enough for tonight and tomorrow.
I roasted mushrooms with soy sauce and re-hydrated some seaweed as an accompaniment. This was mainly all easy except for returning and inverting the pancake to the pan, as the pan is hot and there’s pressure to not splat it all up. I did the latter the second time round but managed to make it look presentable by squashing it back together with a spatula and flipping (this time with my bare hands) to make sure it was cooked through and bound together good n proper.
The almonds on top is an ace idea and I just dusted them with dry dill, which didn’t really add anything, if I’m honest.
I used this recipe as a base, but chopped and changed a few things as I saw fit. First of I used sweet potatoes coz they’re more fun. I used dill as the herb and I forgot to buy a lemon. These are so simple and cheap and ridiculously tasty. I baked em because I find frying makes they fuck up and I couldn’t be bothered to let the mixture set in the fridge for half an hour - it’s a weeknight - time is sanity when you’re ravenous. My trick was to add a load of oats to bind the mixture together. Worked like a dream.
What are those green splats upon the plate? Spinach, that’s predictable enough. And SAMPHIRE! This was my second time with the salty sea green and Robert’s first - and it was oceanic bliss, complimenting the sweet potato and smoked mackerel fully to the max!
This wasn’t really enough food for us though and we ate some toast later on in the evening.
This started off as another cheapo classic from 400 Recipes, but as we got stuck in we had less of some stuff and more of other stuff. So from what I can remember we mixed together:
The slapped in two eggs and a smashed up packet of dark chocolate and then…some leftover sour cream - BET YOU DIDN’T EXPECT THAT. Neither did we, we were going to melt some butter into the mix and then I saw the sour cream in the fridge and thought that’ll do to moisten the mix, and it did.
I kind of pretended to Robert I knew what I was doing with this as I’m sure I’ve made some sort of yogurt cake at some point in my life…but wasn’t sure if I’d effed things up with my spur of the moment decision and desire to use up leftover stuff before it went wank. Luckily it was mega tasty, filling our flat with grand odours and filling our mouths with classy chocolate goodness!
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