I have a confession to make. I misread this recipe and thought that it was a hot noodle dish. It isn’t. It’s a cold noodle salad. I don’t like cold noodles. I made it hot… There’s something else too. They didn’t have any soya/edamame beans in Sainsbury’s, and, after a busy week at work I wasn’t in the mood for hunting them down, so improvised. Basically, what I’m trying to say is, what should have been soba noodles with green soya beans from the Low-GI Vegetarian Coookbook, emerged from my kitchen as something slightly different. Continue reading
Month: March 2015
Aubergine and chickpea tagine
After a trip to Morocco, I had tagines on the brain. Not because they are packed full of tasty ingredients, but because my travelling companion kept referring to them as tangines. I thought she was having a laugh and played along with it, but she really did think they were called tangines. I digress… Continue reading
Aesthetically, this isn’t one of my more glamorous looking plates of food, but it tastes alright, and that’s what matters.
Thicker than a soup but thinner than a stew, this vegetable laden, one-pot wonder is Hugh Fearnley-Whittingstall’s mushroom stoup. It’s reasonably quick and easy, rather tasty and 100% comforting. Just what the doctor ordered as we’re all coming down with colds. Continue reading
Dhal with crispy sweet potato and quick coconut chutney
I love dhal. Every time I see a dhal recipe I feel compelled to give it a go. That was before I discovered Anna Jones’ dhal with crispy sweet potato and quick coconut chutney from her book a modern way to eat. It’s the pot of golden dhal at the end of my dhal searching rainbow. Continue reading
Pan-fried curried cod
Having taken a couple of pieces of cod out of the freezer to make a fish pie, the toddler declared that he no longer liked fish and thought the idea of fish pie was ‘yuck’. So, to avoid wasting yet another plateful of food I gave in and cooked him a bowl of pasta and meatballs.
While the toddler lapped up his meal, it did leave a couple of portions of cod begging to be loved. Searching through the cook books, a recipe for pan-fried curried cod from Jamie’s Ministry of Food caught my attention.
Quick and easy to prepare and cook it was the ideal dish to throw together after a busy day. Simple roll your cod fillets in mild curry powder – I used Madras – and then pan-fry the fish in a knob of butter until cooked. Job done!
Jamie suggests serving with fluffy rice and a spoonful of yoghurt, but after discovering a bunch of coriander in the fridge I decide to jazz up the rice. I chopped the coriander and mixed it, and the zest of a lime through the cooked basmati rice. While green rice is traditionally served with Mexican food, I think it rather suited the curried cod too.
Verdict from the husband: ‘Mmmm, that was much nicer than yucky fish pie!’ Hilarious…
Whilst pregnant with the toddler, the husband and I travelled across the world to visit lovely friends in New Zealand. They introduced me to Afghan biscuits. We became great friends too – I ate a lot of them. Thinking of said lovely friends today, I decided to reignite my relationship with Afghan biscuits and introduce the toddler to them too. Continue reading
We just ate these, again. Padron peppers are my new favourite thing. If they sell them in your local supermarket or green grocers, give them a go. They’re simple to cook: fry in a little oil until they pop and the skin blisters, sprinkle with salt, and eat. Continue reading
Just because a meal is quick and easy, it doesn’t mean to say that it can’t be tasty. One dish that delivers on all accounts is Hugh Fearnley-Whittingstall’s take on the Moroccan baked egg recipe, otherwise know as chachouka. Continue reading
Tana Ramsay’s lemon drizzle cake
The husband and the toddler love lemon drizzle cake. What’s not to love, eh? It’s packed with a tonne of sugar (well 225g) which is cunningly offset by the punchy zest and juice of a couple of lemons, making you think that this über moist bake isn’t as naughty as it actually is. And Tana Ramsay’s lemon drizzle cake is a corker. Continue reading