I love “bitsa” cooking – just open the fridge and see what needs eating.
And last night, what needed eating was some veg and some cheese. This was ridiculously quick and easy.
Divide the broccoli and cauliflower into smallish florets. Put them in a pan with a couple of inches of water and salt, bring to a boil, cover, and simmer/steam for about – oh – 7 minutes.
In the meantime, finely chop an onion – feel free to use a food processor – and sauté it gently in some olive oil, in a deepish frying pan, until it’s soft. While that’s all happening, crumble some blue cheese. I used stilton, because we had some that needed using up, but anything would do. And cook some pasta; we had tagliatelle.
When everything is done, drain the veg, drain the pasta, hurl them in the pan, add the cheese and stir it round.
Took about 15 minutes from going into the kitchen to hitting the plate – fast food!
Concocted this for supper last night – quick and simple, tasty and healthy. What’s not to like? 🙂
Seed and core a red or green (bell) pepper, slice thinly. Slice a courgette into batons. Quarter an onion, then slice thinly. Finely chop as much garlic as you like (lots in our case) and some peeled fresh ginger (ditto) – I always use my Braun whizzy thing, which they will prize from my cold dead hands.
Heat about 3 tbsps groundnut in a wok until it’s Hot. Throw in the veg and garlic and ginger, and stir about until they look reasonably cooked to you; this entirely depends on how crunchy you like your veg – we did it for about six minutes. Add the juice of a lime, a sachet of coconut cream diluted with about the same again of boiling water, and the remains of a bunch of rather weary basil that was in the fridge. Sprinkle a little salt over, and cook for another couple of minutes.
Serve with rice or noodles – lovely.
The other night, Pete and I both had to be out of the house at 7.15. This is early for us – we don’t normally eat until about 8 p.m. And we forgot to get anything out of the freezer, and didn’t stop work till about 6.30.
So, one big pot of penne pasta. When cooked, drained it, ladled in some very good olive oil, stirred in some fresh basil, dished it up, sprinkled it with loads of fresh parmesan.
Gorgeous, and 20 minutes start to finish. I’d forgotten how good it was.
just a note to remind myself how gorgeous this was – so gorgeous, in fact, that I have instructed Pete to save all the pea pods from his bag ‘o’ peas, and I will simmer them down with the rest of the chicken stock, and put it in the freezer.
I’m sure frozen would be fine for the peas, but it really wouldn’t be the same without the pea pod stock.
The recipe is here – go cook it *now*, while fresh peas are in the shops!
I saw this on LJ, and thought of Sasha.
Make a slit in the side of the chilli and remove membrane and seeds. Then you marinate them in vodka for 12 hours+. Then you pipe a mixture of white chocolate, vodka and freshly ground black pepper into the cavities, chill, and finally dip in dark (60%+) chocolate.
The combination of chocolate, pepper, vodka and chilli works remarkably well, but its still difficult to eat more than one of them. The green chillis especially were scary and eating them brought tears to the eyes and profanities to the lips.
Finely chop a shallot, some fresh coriander and a red chili. Combine this with 1lb of Dexter mince, together with some sel gris. Shape into vaguely hamburger-shaped shapes
In a bowl, combine a can of chick peas, some chopped fresh mint, diced cucumber, finely chopped spring onions, some cold cooked potatoes from the fridge, and grated carrot. Make a dressing with walnut oil, white wine vinegar and a splash of shoyu and toss it about a bit
Get Pete to stand in front of a very hot ribbed cast iron pan and cook the burgers
Sprinkle the salad with sesame, pumpkin and sunflower seeds, which have been dry fried, then tossed in a little tamari.
Perfect summer food.
Quick, easy and delicious
Sauté a chopped onion and a few cloves of garlic in some good olive oil. Add half a jar of grilled red peppers from Lidl (these are utterly gorgeous), sliced up. When the pasta is done, drain, add some cubes of feta and the vegetable mess.