I get kind of grumpy when I make falafels. Something about blended chickpeas just doesn’t agree with me, and I’ve tried and failed so many times to make falafels (and houmous too). After one too many tantrums involving wallpaper paste chickpea batter, I gave up. I eat other people’s falafels. They’re good. I don’t cry.
Enter Mob Kitchen! They have mastered the homemade falafel and I’m so damn grateful to them. THANK YOU. (more…)
Much favoured amongst the fashionable Saturday brunching community, shakshuka is usually more of a weekday-dinner type of dish for us, it just fits better. Hey, we’re not fashionable. Shakshuka is an essential weeknight staple to add to your repertoire – its easy to make, cheap, one-pot, uses mostly store cupboard ingredients, healthy and very adaptable. (more…)
Writing about food seems entirely trivial after this strange and maddening weekend of limbo, but despite how scary and unknown things are, life carries on. We get up in the morning and go about our days as normal, hoping future days won’t be too different or much worse. Cooking has been a good distraction this weekend, to avoid the car crash that is the press and social media. I want to stay informed, but you need to switch off for your sanity eventually, and the kitchen is an excellent sanctuary.
This is a simple recipe that delivers flavour in spades, and is a perfect weeknight meal with the addition of rice, naan or pita and green vegetables. (more…)
I can’t leave a recipe alone. It is rare that I will follow a recipe to the letter, I suppose I am stubborn and believe I know better. If a chocolate cake recipe stipulates caster sugar then I know dark muscovado will give it a better taste. I am right though, aren’t I? With savoury food I will nearly always change the spices and herbs based upon what I think is better, or what is in the cupboard. Like I said, I’m stubborn.
This is not usually the case for childhood recipes. You’ll find me hard pressed to change how my Mum makes chicken curry and it is out of the question to add something different to the classic rotli which it is eaten with (whole spices? add garlic? not a chance).
The other night I did fancy messing with my usual recipe for tuwar daal though, I had a big squash and a craving for a coconut-based daal, so I decided it wouldn’t be so bad to break with tradition. Just don’t tell my Mum, OK? (more…)
Cauliflower rice is probably the best thing I’ve done to cauliflower since covering it in a cheese sauce, and healthier too. Loved by ‘paleo’ converts and low carb types, it’s a lighter way to have a rice like side with your meal, and it’s surprisingly easy to make. (more…)