Friday food links – 29 Jan 2016

Muddy puddle

Some days are all about muddy puddles.

Last week I experimented with Hello Fresh, getting three of the week’s meals delivered as one of their meal kits. This week, I took a different tack, relying on batch cooking, some quick fixes, leftovers and the slow cooker to get us through the week. This week was the decidedly easier cooking week. It was also more satisfying from my perspective, allowing me to try a few recipes from new cookbooks, and to work with the ingredients in the fridge (more or less).

So a leftover piece of whole roast cauliflower, and some cooked potatoes were combined with flat beans, butternut squash and red lentils to make a big pot of vegetable curry on Sunday. This was served with a small portion of leftover chicken curry from the freezer, and supermarket naan. Monday was the same, but with rice and a little of the leftover bread. Tuesday was an Anna Jones-inspired traybake of grated courgettes, chickpeas, cherry tomatoes and red peppers, with roast chicken pieces. Wednesday was the leftovers of the veg, with leftover rice from Tuesday. Thursday was a piece of pork shoulder, cooked all day in the slow cooker, and served with baked potatoes and a broccoli pesto. Tonight we’ll have the rest of the pork with tomato sauce over pasta. It probably amounts to about the same effort as the three meals from the previous week, but from my point of view, divided up in a more sensible way.

Recipes:

  • Bakewell tart – from ‘How Baking Works with a raspberry-cherry jam filling.
  • Slow cooker chickpeas – from Slow Cooked, but the recipe is just chickpeas and water!
  • Baking tray ratatouille with chickpeas – adapted from ‘A Modern Way to Cook‘ by Anna Jones
  • Sweet and savoury slow cooked pork – Food52 – but done in the slow cooker rather than the oven.
  • Broccoli pesto – The Green Kitchen: an approximation of their recipe, using blanched broccoli, garlic, lemon juice, a few chickpeas and olive oil. A bit too garlicky in the end, but good on top of baked potatoes.

Without a recipe:

  • Vegetable curry with lentils
  • Pasta bolognese
  • Quick tomato sauce, with meatballs from the freezer

Reading:

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louise-marston

I’m Louise, and I’m a compulsive baker, cookbook hoarder and a bit of a food geek. I learnt to cook at home, and later at Tante Marie’s cooking school in San Francisco. With a science degree and a background in IT analysis, I like to understand why a recipe works, not just how to do it. Why the rules are there and when they can be broken.

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