Another using up bits in the vegetable box recipe. The weather is definitely shouting Autumn at me. All those lovely autumn colours just had to taste good together, right? 3 carrots, peeled and sliced diagonally (more surface area) 3 parsnips, as above 2 apples, deseeded and cut into quarters - don't bother peeling them1 stick …
Tag: comfort food
Crunchy Bread Pockets
I hate waste. I've probably said this before. I had a few slices of bread left that had gone a little mouldy on the crusts so I sprang* into action. Cut off the crusts, then rolled them as flat as I could with a rolling pin. Brown bread is surprisingly resilient. Cheap white bread would …
Renata’s Polish Chicken
A few years back now, I worked with a lady called Renata. Originally from Poland, she had made London her home. We nattered a lot, usually about how she was transforming her studio flat into something that actually had storage space. Her design ideas were beautiful. Every stair up to her sleeping platform was a …
Miso Peanut Maple sauce
This came about because I found a packet of salted peanuts that needed using. Never one for a soggy nut, I toasted them in a small pan with 1/4 tsp olive oil and 1/4 tsp salt. You will need a spice grinder or similar. OR a huge pestle and mortar to take out your frustrations. …
A Tale of Two Lentils
During yet another cupboard clear out, I came across a package of Greek green lentils. These ones, to be precise. Warm lentil salad! I exclaimed. (No, really, I did.) So I chargrilled up a courgette and an aubergine, chopped them into smallish bits, tossed them in with the lentils and added a gorgeous dressing of …
Tarhana, Tranahas, Call It What You Will Soup
If I were to ask you how you felt about fermented yoghurt and crushed wheat, what would you say? Would you pull a face, or would you know what I was talking about? If you are the former, then I am here to help. The latter? You don’t really need me, but welcome! Trahana (the …
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Lemon Olive Oil Cookies
I adore the smell of fresh lemons. I am generally captivated by lemon trees, and always wanted my own one, but living in the UK without a conservatory or a very large greenhouse makes that fairly improbable. In these cookies I used a lemon olive oil, plus extra zest, to get that zing that I …
Meat Free Moshari Kokkinisto / Pastitsada
I'd made something called Moshari Kokkinisto - reddened beef - with the remains of the seitan left over from the doner experiment. I had a pretty large chunk of it left so I twisted it, pulled it and broke it into pieces. It takes some doing, as it's pretty elastic! Bear in mind that these …
Cypriot Inspired Bread Pudding
Last time I made bread pudding, amongst the wave of Good Old British nostalgia that overtakes me every time I make it, there was a small voice whispering to me as I stirred the milk into the chunks of bread. "Maybe this would work with other flavours. Maybe this would work with tahini. Thought about …
Old Fashioned Bread Pudding
Last weekend I baked some bread, ate two slices, and then promptly forgot about it. It was wrapped, and out of sight, which is probably the best way for me to lose track of things. Thankfully I found it again before it went furry, but it was a lot more dense than it had been, …
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