When I spied this tasty looking dish in a modern way to cook, and noticed that it only takes 30 minutes to make, I was immediately sold. and suggested to the husband that I throw it together for dinner.
Initially the husband claimed he’d never had paneer before, until I reminded him of the numerous times he’d ordered sag paneer from the local Indian restaurant.
This is my go-to recipe, when I want something super quick but utterly tasty. When I say recipe, it’s more of a quick improvisation, taking inspiration from a friend who made a similar version for my lunch some time ago.
So, what does it involve? Simply pop a decent sized piece of salmon in a baking tray, cover it in a mixture of soy sauce, honey, ginger and garlic, throw a few handfuls of shredded spring onions over the top, and pop it under a hot grill until it appears to burn (it’s not it’s just the honey and soy caramalising). Keep checking on it and once the glaze has caramalised and the fish is cooked, it’s good to go. Continue reading
With the warmer weather making an appearance last week, I decided that I needed to add a couple of more seasonal recipes to my reportoire. So, without further ado, I’d like to introduce you to High Fearnley-Whittingstall’s summer veg stir-fry from his Veg Every Day book. It’s quick, simple – and with a hit of mint – refreshingly tasty too. Hugh suggests using a mixture of mangetout, peas and courgette, but I decided to free-style a little bit and used brocolli, sugar snaps, asparagus, peas, spinach and courgette, and it worked rather well – even if I do say so myself! Continue reading
In need of a restorative food hug while suffering from an annoying bout of ‘summer’ flu, I cooked up a big vat of Anna Jones’ Black dhal from her fabulous book a modern way to eat.
Although it’s called black dhal, the finished dish is actually a chocolaty brown colour, however, the uncooked black lentils are little white gems with a black husk. I’d never come across black lentils (also known as urad dhal or black gram), and thought that I’d struggle to find them. Luckily, I have a very handy International Supermarket on my high street, which as its’ name suggests, sells a wealth of international produce. If you can’t find what you need in here, you won’t find it anywhere. Having hunted the ‘grains pulses wall’ (yes, you heard right, there is a wall of grains and pulses), I came across Urid Dal. Not sure whether I’d found what I needed, I bought it anyway, and with the help of Google discovered it was just what I needed. Hoorah. Continue reading
If you like spicy food, I dare you to try this super spicy black pepper tofu recipe from the very wonderful Yotam Ottolenghi. It involves an awful lot of chopping and a bit of bravery not to skimp on the ingredients, but it’s definitely worth it. Continue reading
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