Quick and easy breakfast burritos.
Just wholemeal tortilla wrap,lettuce, cucumbers, tomatoes and scrambled eggs with dried chilli flakes. This kept us so full that we ended up skipping lunch.
Mushroom open tart with rosemary garlic sauteed potatos, cucumbers and tomato and buffalo mozzarella salad. The mushroom tart was made by gently frying sliced mushrooms in butter. When they were cooked down I added a splash of red wine and a crumbled vegetable stock. I rolled out ready-bought puff pastry topped with the mushroom mix and baked in a hot oven for 20 minutes.
Baby-Gusto and I had a busy day. First we raided all our local charity shops for clothes and costume jewellery for his dressing up and play chests. Then we finished planting our tomato plants and pepper plants. It was a sunny lovely day.
We have had a rather trying week, and I felt in need of food that was super easy and quick to cook but which was tasty and oh-so-good to eat. It may be the way I was brought up, where my parents would hold wonderful dinner parties that always seemed to feature beef wellington and vol-au-vents (It was the 80s after all!) but pastry to me always has a sense of something special about it. I rarely use pastry in my everyday cooking, but after tonight’s ridculously easy supper I think I have to make ready made jus roll a more regular addition to the shopping list.
I spread out the puff pastry and cut into squares. This I smeared with a good dollop of basil pesto and sliced tomatos. Baked in a hot oven (220 degrees celsius) until it looked cooked- about 18 minutes. The leftover pastry was used to make B-G jam tarts for breakfast the next day. Served with broccoli and corn and my favourite beetroot salad which is just diced cooked beetroot mixed with crushed garlic, spring onions and sour cream.
Good, easy and an excellent way to get more vegetables into a recalcitrant 6 year old. What’s not to love?
I was interested in this pasta made from red lentil flour. It is gluten free and I thought it might be a good way to get new sources of nutrients into B-G. I simply made up a pasta sauce with onions, celery, chopped tomatoes and courgette. The pasta had a different texture to wheat pasta -slightly more robust and with more bite. I would most likely pair it with spicy rather than subtle sauces, like a good punchy puttanesca.
How can something so good for you taste so decadent!
Spinach, cucumber, radishes, avocado,pumpkin seeds, buffalo mozzarella, mango and smoked tofu cubes with a drizzle of lemon and sesame oil.
Every time I make this I wonder why I do not make it more often. Shakshuka makes the perfect quick and easy supper dish. In it’s simplest form it is just eggs poached in a spicy tomato and pepper sauce. I serve it with chopped coriander sprinkled over the top, crusty bread and butter.
Ingredients (serves two).
1 tablespoon vegetable oil- I used sunflower oil
1 brown onion diced very small
2 cloves garlic crushed
1 red pepper diced
1 tin chopped tomatoes
2 teaspoons sugar
1 cup red wine
1 bunch parsley
1 large bunch chopped coriander
vegetable stock cube
1 tbs chilli powder
1 teaspoon cumin
4 free range eggs
Sautee onion and garlic in oil. Add cumin and chilli powder and cook lightly, don’t let it burn. Add diced red pepper and cook until soft. Add tinned tomatoes, chopped parsley, sugar, vegetable stock and wine and simmer until cooked through. At this point I turned off the heat and let the mixture sit for several hours so the flavours all came together. Just before you want to eat, turn the heat on again and simmer. Make 4 wells into the mixture and crack the eggs into the tomatoes. Cover with a lid and gently poach. When eggs lightly cooked, scatter with fresh coriander.
Tonight my choice was to make Shakshuka or omelettes. Shakshuka takes a little bit of chopping and simmering, but is somehow easier than watching over an omelette pan.Much more satisfying to eat too.
I was really pleased with how these turned out. We have had a packet of polenta sitting in our larder for months, and I had never really registered that it was there…simply because I have never before cooked with polenta and very rarely eat it. This ended up being a delicious, simple supper. Perfect for a cold wintry Sunday evening.
From the larder
One packet of polenta or cornmeal
I jar of spicy tomato pasta sauce
From the freezer
1 packet (6-8) vegetarian sausages or other sausages of choice
From other parts of the kitchen
freshly diced bell pepper
1medium sliced onion
1 stick celery sliced
I placed the diced vegetables in an oven prof dish then laid the sausages on top of them. I poured in the jarred sauce then cooked at 200 degrees Celsius for about 30 minutes.
I then cooked the polenta according to the packet instructions…. about 1part polenta to 3parts water and simmered until tender. I used quite a bit of salt and a good knob of butter right at the end which lifted the taste considerably. When the polenta was at the consistency of creamy mashed potatoes it was ready.
Dinner is served!
Once or twice a year I survey our groaning larder and then our diminishing bank account and have a complete shit fit. Husband-Gusto likes to buy in bulk. I like to buy for the next day or so. The result, inevitably, as I insist on doing most of the cooking, is that we have thousands of tins, pulses, pasta and frozen food- most of which is nearing a use-by date. For a few days I impose a household ban on food shopping and try and cook my way through our store cupboard.
Hence, Frugal February. Granted, considering we have things like caviar and marinated artichokes in our larder, the term ‘frugal’ is a stretch, but I am determined that until our stores are depleted I am going to cook from what we have.
Today, at H-G’s request we had red kidney bean chilli. It was a pretty simple concoction of onions, garlic, red kidney beans, tinned sweetcorn given a bit of spice with diced fresh hot chilli.
From the larder.
1 tablespoon olive oil
1 tin red kidney beans
1 tub passata
1 tin sweetcorn
6 squares dark chocolate
2 teaspoons sugar
1 cup rice
1 diced onion (medium)
1 sliced chilli pepper
1 sliced red bell pepper
Chop and chuck.
Chop all items that need to be chopped. Chuck all chopped items and fresh diced vegetables into olive oil. Add passata and water to cover. Simmer for as long as you wish.
Serve with rice.