What are you cooking now?

[Joseph K]

Tonight we ate the curry again. We both agreed that the curry would benefit with the addition of two or three chillies.

[Pulcinella]

Got a job lot (and I do mean a lot) of fennel for 50p at the end of day trading at the Shambles market on Thursday.
Some went into that night's salad but the rest went into a 'confection' tonight.

Blanched, then put in a casserole, covered with white sauce, then topped with a blitzed mixture of stale bread(crumbs!), cheddar cheese, and peanuts.
Baked in oven.
Delicious!

Also picked up a litre of Gold-topped Jersey milk on its sell-by date for all of 36p at the Coop; it has become a rice pudding, made in the slow cooker this afternoon, and about to be enjoyed in the Prom interval later.

[teamsaint]

Actually I am about to have a glut of tomatoes from the garden, cherry and not so cherry, so this will be a good use for 15 of the little fellas.

A Massala omelette that I did the other night from The Rafi’s Spicebox Cookbook would be another one to use up some tomatoes. Very nice.

[Joseph K]

Sounds splendid , Jk, glad it was worth the wait.
Something inside me protests slightly at the idea of counting out 15 cherry tomatoes. But otherwise, it looks a good one to try sometime soon. A dark Saturday night during the football season sounds about right.

[teamsaint]

… I made that curry today. It sure is nice.

Sounds splendid , Jk, glad it was worth the wait.
Something inside me protests slightly at the idea of counting out 15 cherry tomatoes. But otherwise, it looks a good one to try sometime soon. A dark Saturday night during the football season sounds about right.

[Joseph K]

… I made that curry today. It sure is nice.

[Joseph K]

… well, my mum forgot the spinach, and realised that after I had gone on my walk so I'll be making the dish tomorrow instead.

This looks an excellent recipe. I do a not dissimilar fish curry (I realise this is a vegan dish, we're flexi/pisci/ but mostly vegetarian ) and like the great Keith Floyd I'm a firm believer in most things starting with onion and garlic (and like you Joseph I treble or quadruple the amount of garlic it says in the recipe, mosquitoes ignore me completely). I may have said before that like novel plots there are only about seven basic recipes....I tend to use green or puy lentils as being less polished and retain more roughage than red, and tend to toss in a bag of Tesco fresh spinach rather than frozen, it wilts down to nothing in no time...we use aubergines in all sorts of things

Tomatoes - if using fresh for this sort of thing I tend to go for larger ones which are less fiddly to skin (and de-seed...). I first heard about the indigestibility of tomato seeds from somebody giving a lecture on the marine disposal of sewage back in the 80's

[Pulcinella]

As does that, Joseph: good luck.
I'd probably substitute red chard for the spinach (lots growing in the raised bed out front).
Too bad I don't really like cooked tomato skins (and can't be bothered to peel/skin them!), but maybe they'd not be so bad if fresh and not tough!

[Joseph K]

Sounds good, Pulcinella.

This recipe I'm making tonight, for the first time:


Coconut Lentil Curry

Ingredients:
2 tbsp oil, divided
1 tbsp cumin seeds
1/2 medium onion, diced
2 cloves of garlic, finely diced
2 tsp curry powder (every curry powder is different so adjust this depending on how strong yours is)
1 cup (200 gr.) red lentils, rinsed
7 oz (200 gr.) frozen spinach
2 cups (500 ml) vegetable stock or water
1 can (14 oz / 400 gr.) crushed tomatoes
1 small eggplant, cubed
15 cherry tomatoes
1 1/2 tsp salt, divided
1 can (14 oz / 400 ml) coconut milk
Rice for serving (optional)
Optional garnishes: cilantro, lime, plain vegan yogurt, vegan naan

Instructions:
Heat 1 tbsp of the oil over medium heat. Fry cumin seeds for 30 seconds or until they darken in colour and are fragrant. Add the onion and saute, then add the garlic and saute. Add the curry powder and fry 30 seconds or until fragrant.

Add the lentils, spinach, stock and crushed tomatoes. Bring to a boil then reduce the heat and simmer for 15 to 20 minutes or until the lentils are tender but not falling apart.

Meanwhile, heat the remaining oil and saute the eggplant and tomatoes, seasoned with a pinch of salt, until the eggplant is golden brown and the tomatoes are blistered.

When the lentils are ready, add the eggplant and tomatoes, coconut milk and a teaspoon of salt (or to taste). Heat for a minute then serve with rice and your choice of garnishes,


… this recipe appeared on my facebook, and the recipe can be found in this book: https://thestingyvegan.com/30-minute...-DB6nPxxCRBxYY

Also, as is the way I do things, I'll use much more oil, more onion, and much more garlic (a whole bulb or thereabouts). Also, I'll be using fresh spinach instead, so I'll add that at the end. Looking forward to this.

[Pulcinella]

.


(here it's a spelt*, chorizo, sweet potato, red onion, and spinach tray-bake. With a cheapo Chilean carménère. ... )


* actually no spelt in the house, so we're improvising with pearl barley.

.

A great favourite here.
Here's a very simple barley and mushroom casserole recipe.
Adjust amounts to suit: you can hardly go wrong; keep checking the liquid level if you're bothered or not very confident!

Fry/soften some onions (nearly every one of our recipes starts by doing that!), add some mushrooms, and fry a bit more.
Put some barley in a casserole, and stir in onions and mushrooms.
Add a tin of chopped tomatoes and some stock, some seeded peppers if you like them (I think that they can go a bit slimy!), and seasoning.
Cover, and pop in oven (180C, Gas 4) for an hour or so, until barley tender and most of liquid is absorbed.
Serve hot, sprinkled with parsley if you have some.

Would presumably make an ideal slow cooker dish.

[vinteuil]

.


(here it's a spelt*, chorizo, sweet potato, red onion, and spinach tray-bake. With a cheapo Chilean carménère. ... )


* actually no spelt in the house, so we're improvising with pearl barley.

.

[BBMmk2]

Is that a new way of describing a cheese scone?

Nope. It was very good.

[Pulcinella]

MrsBBM is going to cook a savoury bread and butter pudding!

Is that a new way of describing a cheese scone?

[BBMmk2]

MrsBBM is going to cook a savoury bread and butter pudding!