In a skillet, fry 3 peeled sliced shallots 20-30 mins on a low fire.
In parallel, in a pot, fry 2 more peeled and sliced shallots, 3 minced cloves garlic & a grated chunk of ginger for 3 mins. Add a big jar of chickpeas (drained weight 400g), liquid and all; 400 ml stock; a 400 ml can of coconut milk; and 1 tsp turmeric. Boil, then simmer 20 mins. Add juice from 1 lemon.
Serve soup topped with shallots and fresh herbs like dill, parsley etc.
Slice 200-250g mixed mushrooms. Fry 5 mins in a skillet in 1 tbsp olive oil. Boil water. After the 5 minutes, add 250g tagliatelle to the water.
As the pasta boils, add 1 tbsp butter and 3 minced garlic cloves to the skillet. Stir to melt. After a few minutes, add 2 tbsp Mon Chou (cream cheese), 70 ml milk, a chunk of Parmesan, grated, and some fresh herbs. Mix till cheeses are melted. Add to drained pasta. Loosen with some pasta water.
#foodtoot Courtesy of the Washington Post, this is one of those recipes that's "make pasta, drain, add cold ingredients."
Boil water for pasta. In a bowl, mix: juice & zest of 1/2 a lemon; 2.5 tbsp extra virgin olive oil; 1 tbsp anchovy paste; 1/3 cup halved, stoned kalamata olives; ground pepper.
Halve 250g cherry tomatoes and remove the seeds.
Chop enough red onion to get 2 tbsps' worth. Pick a small handful of basil leaves.
Boil 250g orecchiette. Drain. Mix with cold ingredients. Serve.
#foodtoot Possible repost. I honestly don't remember.
Cut florets off a head of broccoli. Divide them if big. Trim the stalk, peel if dirty. Cut into small pieces.
Boil water for pasta.
In a pan, melt 40g butter. Add stalk, minced clove garlic, 4 anchovy fillets, pinch of chili flakes. Stir to coat, cover. Leave on a low fire for ~11 mins.
At the same time, boil 250g shell-shaped pasta. Add the broccoli florets for the last 4 minutes.
Drain, add sauce, mix in 25g grated Parmesan. Serve.
#foodtoot Toss 225g cooked, peeled prawns in 1/2 tbsp of olive oil, 1/2 tbsp's worth of lemon zest, a chopped garlic clove and some chili flakes. Marinate, up to an hour.
In a skillet, melt a knob of butter with 1 tbsp olive oil. Toast 1/2 cup orzo for 2 mins. Add 3 tbsp white wine and let the orzo absorb it. Then add 1 cup boiling water or stock. Cover and simmer 12 mins on low fire. Put the marinated prawns on top for 3 mins. Mix in 1/2 tbsp lemon juice. Serve topped with parsley.
#foodtoot Washington Post today features a recipe for "tofu piccata," which is floured tofu slices with a sauce of white wine, capers and lemon juice. Is this:
In 1 tbsp veg oil, fry shredded onion till soft. Add 3 Thai chilies, chopped, 1 min. Add 1/4c massaman curry paste + 1/2c from can of coconut milk. Stir 2-3 minutes. Add rest of can, 1 cup water.
Peel, cut and add 900g potatoes and 2 big carrots. Add handful unsalted peanuts, 4 star aniseeds. Bring to the boil. Simmer till soft (~35 mins in my case). Add 2 tsp tamarind and 2 tsp sugar at the end. While it simmers, make rice. Serve curry with rice.
Cut 150g fresh spinach. Drain can of chickpeas. Save 1/2 the chickpea juice, mix with chickpeas. In a skillet, fry a peeled, crushed garlic clove in olive oil, 1 min. Add 1/4 of chickpeas, 1/2 of spinach, ladle of water. Mix till spinach wilts. Put all in container, add juice of 1/2 lemon, blend to a smooth sauce.
Boil water. In the skillet, fry the rest of the chickpeas and spinach. Make 250g short pasta. Drain. Save cup of water. Mix pasta, veg, sauce, pasta water, 25g Parmesan.
#foodtoot Soak ~130g dried black-eyed peas overnight, to turn into 260g. Boil them for an hour. Boil a cup of rice. In a pot, in a tablespoon of olive oil, fry a chopped onion, chopped clove of garlic, and a grated knob of garlic for 7 mins. Add 1 tsp cumin seeds, 1 tsp chili powder, 1 tsp turmeric, 260g tomatoes. Simmer 7 mins. Drain and add the peas, simmer 5 minutes. Serve topped with chopped cilantro, garam masala, and the juice of half a lemon, and alongside the rice.
#foodtoot Easy, fast, cheap and healthy: broccoli pasta.
Start boiling water for pasta. Cut the florets off a head of broccoli. Cut the stalks and stem into small pieces. Melt 35g butter in a pot. Add stalks/stem, a peeled and minced clove of garlic, 4 anchovy fillets, a pinch of chili flakes. Stir to coat, cover, put on a low fire.
Boil shell-shaped pasta like orecchiette, which takes 10-12 mins. For the last 4 mins, add broccoli florets. Drain, mix with sauce, mix in 25g grated Parmesan.
#foodtoot I hadn't made Phở since I'd stopped eating meat. I now subbed tofu for the chicken I used to use. That does make it a bit more work.
Cube a 375g block of tofu. Wrap in a tea towel and weigh down with heavy stuff for at least an hour. Marinate in 1 tbsp soy sauce, 1 tbsp rice wine, 2 tsp sugar, 2 tsp cornstarch, 2 tsp sesame oil. Bake 30 mins in an oven at 180C.
Meanwhile, boil water and pour it over 180g rice noodles. Soak 20 mins. 1/2
#foodtoot I made too much food yesterday and skipped the roasted veg I'd made. They're great cold.
Thickly slice an eggplant. Salt it. Put heavy things on top to squeeze out the bitter juice. Rinse, pat dry. Thickly slice a zucchini. Cut a bell pepper into big chunks. Mince garlic. Chop rosemary leaves. Put all in roasting tin with 1 tbsp olive oil. Roast 30 mins. Cool and store in the fridge overnight. Next day, dress it in 1 tbsp extra virgin olive oil and 1 tsp balsamic vinegar and serve.
#foodtoot A nice meal to ring out the old year: scallops in butter-lemon sauce, assorted roast veg, and fondant potatoes.
Potato recipe: https://eribosot.blogspot.com/2023/11/fondant-potatoes.html
The veg are sweet potato and parsnip, both roasted 40 minutes, and cauliflower, roasted 20.
The scallops are trickiest: I fried them 2 mins on each side in a tbsp of butter, then made a quick sauce of ~1.5 tbsp butter, 2 tbsp lemon juice, and a minced garlic clove. The scallops were nice but could have been better.
#foodtoot Second day of Christmas features the dishes I'd planned for the first day, until I realized it's way too much food. This made for a light main meal of the day.
Soup: Fry a chopped celery stalk and onion in some olive oil for 10 mins. Add a crushed garlic clove and thyme leaves, fry a minute more. Then add 500 ml veg stock, 1/2 tsp pepper, and 2 big carrots and a parsnip, roughly cut. Boil, then simmer 20 mins. Pulse, add 50 ml double cream, pulse some more. Serve with bread. 1/2
#foodtoot In preparation for Xmas, I've made veg stock from scratch. You just roughly cut ~500g of leek (white part), celery (found a use for it!), carrot and onion. You also take some branches of thyme, parsley, and thin stalks of leek, wrap it in the green part of the leek, and tie it together with kitchen string. Put it all in 2 liters of water. Finally, add a dozen or so peppercorns. Do NOT add salt. This is a stock, not a soup. Simmer 1 hour, then run through a fine sieve.
#foodtoot Romanesco always looks 3D-printed to me. It's the fractal of vegetables. I bought a pack of 4 mini-romanescos: each fits in your hand. I used 2. I welcome any suggestions on what to do with the other 2.
I roasted the florets of the 2 for 20 minutes in a 200C oven. I boiled pasta for 2. I fried 1 minced garlic clove, zest of 1 lemon, some red chili flakes. Then I combined all and added Parmesan, lemon juice, parsley and rocket (arugula). The result was too bitter for my taste.