All posts tagged: mixed peppers

Ratatouille, 69p

For the last two years of our courtship, Mrs J has been asking me very nicely to make her a ratatouille. Some childhood memory of a baked potato hot from a food van, piled high with soft, veg-laden ratatouille, stirs within her a bone-deep blissful comfort. Oblivious to the emotional sentiment, I would simply mutter something about ‘not being a frigging cafe’, and make something else. The truth is, I had never made a ratatouille before. My knowledge of it stemmed entirely from a Pixar movie starring a small excitable animated rat, and an indeterminable can of mush I was given at the food bank once that was so inexorably unappetising, I never wanted to see it or its ilk again. And then one day a few weeks ago, with the holy triumvirate of courgette, aubergine and pepper in the fridge, I decided to surprise her. I dug out my French cookery books – French Provincial Cooking by Elizabeth David, The Little Paris Kitchen by Rachel Khoo, and Elisabeth Luard’s Classic French Cooking, all liberated …

Shakshuka, 49p [Cooking On A Bootstrap]

I first had shakshuka the morning after a very heavy night before, with a friend who had come to rescue me from the vulgarities of my own hangover. He took me to a café, ordered me shakshuka, and watched, giggling to himself, as I slowly turned from a mumbling wreck into something that vaguely resembled a human being. I have made and loved it many times since, usually in varying degrees of unwellness, both self-inflicted and unfortunately less so. If you need any further convincing, it packs a vitamin C punch from the peppers and tomatoes, and the spices will wake you up and clear out any lurking nasties. As for the egg? Eggs are good for pretty much everything. (Vegans, replace the egg with a tin of chickpeas for the same protein hit but a completely different dish!) SERVES 2, IF YOU’RE IN A SHARING MOOD, from 49p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and …

Tofu Shashlik, 51p [Cooking On A Bootstrap]

I ordered a rare takeaway last week, having spent 2 days gutting and cleaning my school-holidays-ravaged house from top to bottom, exhausted, and unwilling to mess up my kitchen having spent 17 hours in a pair of marigolds and mostly on my knees. They had a fairly decent range for us herbivores, but I found myself hankering after a shashlik. Shashlik is usually skewered meat cooked in spices before being blasted in a tandoori oven, and having neither a tandoori nor any inclination to nibble on a duck or a lamb, I started to ponder how I could make a reasonably authentic veggie version. Mushrooms were out, aubergine would probably be okay but not quite what I wanted, and then I landed on the reduced tofu in Tesco. Bingo. The tofu shashlik was born. I posted it on Twitter and hundreds of you asked for the recipe, so here it is. As usual, prices are based on Sainsbury’s Basics, but other supermarkets offer similar products at competitive prices. If you know of any real bargains, …