I’m a few days into the microwave cooking project since I gave up my oven for Lent and I have to say, I’m having a blast. I’ve set up a test kitchen in a corner with a fridge, microwave and kettle, and it’s like learning to cook all over again. Today I poached an egg for lunch, and mucked it up – I am completely out of my comfort zone and learning new things all the time, but what I’m hoping to achieve at the end of it is a useful resource for people to take into their offices,...Read More
Month: February 2015
The star of the show in this paella is the simple coloured rice, cooked al dente, accentuated with bright red tomatoes and little green peas. This recipe is delicious on its own, or can be used as a base. Feel free to add chopped peppers, seasonal vegetables, any meat or fish of your choice, a glass of white wine, a splash of sherry – whatever your budget or your cupboard will allow. But for me, nothing beats a fistful of tiny little prawns, half a cup of peas and a spoon to eat it with. Traditional paella uses saffron...Read More
Now don’t freak out, but here’s a recipe for tea bourgignon. Like bourgignon for tea, but a little more exciting. The pedant in me thinks I can’t exactly get away with calling this vegan heap of deliciousness a ‘bourgignon’, given that it doesn’t have any beef or wine in it, but the rebel in me is shrugging her shoulders and recalling the hundreds of recipes I’ve cooked so far on this journey that deviate deliciously from their traditions and origins, and besides, ‘mushroom stew’ just doesn’t have the same oh-no-she-didn’t ring to it. For a while now, some of...Read More
If, like me, you never get the porridge quantities quite right in the mornings, these are a great solution to the problem of what to do with the leftovers. Credit where it’s due: the idea was Allegra’s initially – one day, looking at all the porridge still in the pot, she mused out loud, “I wonder if you can make pancakes out of leftover porridge.” Imagine our glee when we realised that, yes, we can. leftover porridge (I make mine with oats and water – don’t tell the children – and add only a splash of milk at the...Read More
After yesterday’s culinary adventure with old bread crusts and tinned tomatoes (which turned out to be one of the nicest, bowl-lickingly-good things ever), I spooned the leftover portion of soup into a jar and stored it in the fridge, intending to make a soupy lunch out of it today. I opened the fridge about 12 o clock to find the bread had sucked and soaked up all the tomatoey soup base, and what was in my jar was a fat mass of soft and soggy bread, full of succulent tomato and garlic juices. It looks a bit like red...Read More
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