Another irritating food post
Monday, January 5th, 2015 | Food
I recently bought myself a copy of Hugh Fearnley-Whittingstall’s River Cottage Vegetable Cookbook and I have been using the downtime over Christmas to working through some of the recipes. I’ve had mixed results.
Disastrously Sainsbury’s online do not sell Swiss chard – this is figuratively a middle class nightmare. It is also difficult because every single recipe seems to start with “chop and then fry a large onion”…
Chakchouka
Mostly made of peppers and tomatoes, then you bake a couple of eggs in it. The egg was good. It also smells increasingly nice as you cook it.
Pinto Bean Chilli
A bit of a hassle to make because you have to soak the pinto beans overnight. You also need to add plenty of chilli. The first one I did I had deseeded the chilli and it was a bit bland, whereas the second one that included the seeds was much better.
North African squash and chickpea soup
Barely looks anything like the picture.
Pearl barley broth
To really get the croutons right you need to let the bread go stale.
Beetroot soup
Nicer than it sounds. But that is a fairly low bar to beat.
Squash and fennel lasagne
This is also a pain to make. You have to bake the squash while sautéing the fennel and boiling the sauce before combing it all together and baking some more. Very nice though, probably due to the quantity of cheese in it. I think I actually prefer fennel cold.
I recently bought myself a copy of Hugh Fearnley-Whittingstall’s River Cottage Vegetable Cookbook and I have been using the downtime over Christmas to working through some of the recipes. I’ve had mixed results.
Disastrously Sainsbury’s online do not sell Swiss chard – this is figuratively a middle class nightmare. It is also difficult because every single recipe seems to start with “chop and then fry a large onion”…
Chakchouka
Mostly made of peppers and tomatoes, then you bake a couple of eggs in it. The egg was good. It also smells increasingly nice as you cook it.
Pinto Bean Chilli
A bit of a hassle to make because you have to soak the pinto beans overnight. You also need to add plenty of chilli. The first one I did I had deseeded the chilli and it was a bit bland, whereas the second one that included the seeds was much better.
North African squash and chickpea soup
Barely looks anything like the picture.
Pearl barley broth
To really get the croutons right you need to let the bread go stale.
Beetroot soup
Nicer than it sounds. But that is a fairly low bar to beat.
Squash and fennel lasagne
This is also a pain to make. You have to bake the squash while sautéing the fennel and boiling the sauce before combing it all together and baking some more. Very nice though, probably due to the quantity of cheese in it. I think I actually prefer fennel cold.
