Saturday, 7 November 2015
It wasa chilly bonfire night, so I thought that a nice slightly spicy, smoky casserole and some comforting mash would be great. I was right.
1. Make mash ... no instructions!
2. Make casserole - start with sauteeing onions, add bite sized prepped veg, add tomatoes and water, add spices ... simmer - taste - takes about 35 minutes.
3. Steam cavolo nero.
... rushed instructions as I have to go out now :)
1 red onion
pasta (gluten free in our case)
1. Peel parsnip and cut into bite sized peices, fry gently in olive oil for about 10 minutes, add dried mustard powder and keep cooking gently.
2. In another pan sautee chopped onion and crushed garlic.
3. Cook pasta according to packet instructions.
4. When the onion is soft add chopped mushrooms and fry a little longer.
5. When the mushrooms are about cooked, add in shredded kale, white wine a little stock - allow to steam/fry for a few minutes.
6. Drain the pasta, add the parsnips and pasta to the other veg, mix together.
Serve with plenty of black pepper and optional parmesan.
Wednesday, 4 November 2015
though I used tandoori paste mixed with tomato puree instead of harissa (didn't have any) and spinach for the salad.
Delish - thanks Nigella
Parboil chunks of potato, then stick em in a hot oven in olive oil.
Stuff garlic and halves of lime/lemon into cavity of chicken. Roast for about an hour and twenty minutes - start it on its chest, and then turn after 30 minutes.
Thinly slice aubergine, courgette and red onion, latyer in a casserole dish with oilve oil and lots of black pepper between the layers. Cover with foil - bake for an hour or so.
Boil peeled and chunked parsnip and swede, steaming peeled carrot battons on top. When veg are soft, drain - add carrots to the others and cut through with a sharp knife until it's nearly mash - add olive oil and seasoning - again plenty of black pepper. Stick in oven dish and keep warm.
Make gravy with juices from the chicken and some white wine.
Steam shredded green and red cabbage, mix together before serving.
Sunday, 25 October 2015
I really can't bring myself to call it a recipe as the gnocchi was out of a packet and boiled for 1 minute - the pesto was out fo a jar - but it tasted good, and it was super quick.
gluten free spaghetti
1. Sweat onions gently in olive oil.
2. Add mushooms and crushed garlic and cook together for about 8 minutes.
3. Meanwhile boil pasta.
4. Add frozen peas to mushrooms and heat through.
5. Lightly whip the egg.
6. When the pasta is done, drain and add to the mushrooms, take off the heat.
7. Stir the egg into the pasta mixture and let it cook with the heat of the pan.
Saturday, 17 October 2015
Onion - diced
1. Boil potatoes in salted water for about 8 minutes, steam the green beans on top.
2. Sweat down onion in olive oil.
3. Remove softened onion from pan and fry the potatoes in olive oil until they start to brown and crisp up.
4. Add back the onions, the steamed beans and the crushed garlic and chili.
5. Toss about for 5 minutes or so.
6. Push the ingredients apart slightly, to provide little spaces for the eggs, break them in.
7. Cover the pan so that the tops of the eggs, as well as the bottoms, cook. It shouldn't take more than about 5 minutes.
8. Serve with a grinding of black pepper.