Tag Archives: sides

Roasted Potato Wedges with Crushed Fennel Seeds and Peppercorns

Hello everybody. I was going to write a short update on why I’ve not blogged for so long. but I’ve changed my mind, at least for now. It would be so long-winded, I’ll bore you to death. I have posted a little on Instagram just in case you want to know.

So, to get us going again, I’m posting a throwback and a very simple thing I do when I put something on the grill, typically a piece of chicken or fish. Incidentally this is one of J’s favourite way of cooking potatoes. I wasn’t too keen on fennel seeds (almost a scandalous idea when you live in Malta). However J does these so well – I was converted.

Continue reading Roasted Potato Wedges with Crushed Fennel Seeds and Peppercorns

Advertisements

Fried Courgette recipe and a Life Update

Fried Courgettes (7373)

Not writing anything on C&T for these past two weeks has been a strange experience. Last year I took a month-long break during all of August to focus on moving and trying to settle back in after the UK. This time things are very different and difficult. To say that these past few days have been tough doesn’t even begin to describe it. My maternal grandmother passed away early Sunday morning. Her funeral was held last Monday, giving us almost no time to process this loss. My grandma had been sick for 13 years – in fact, the last time I remember her being ok was at my wedding. I remember my mum asking me to go hug her before my going away. For some reason that comes to mind every time I think of her. Somehow I managed a reading during the funeral service and kept calm, but I couldn’t help feeling upset by the end of it. What I can say for sure is that I feel deeply thankful for being able to be there during her last days with us. She is now at peace.

Continue reading Fried Courgette recipe and a Life Update

Roasted Butternut Squash with Broccoli and Feta

Roasted Butternut Squash with Broccoli and Feta (8953)

If you know me personally you will have no doubt as to how much I miss our years in Surrey. Please don’t think that everything was plain sailing; nothing in the real world is totally charmed. We had our ups and our downs, but one thing’s for sure – the kitchen space in our tiny flat was my refuge. There were times when I cursed its size (for years I wished for a larger space as I was constantly running out of workspaces) but now that this wish is granted I do tend to feel lost. I was saying that to my beautiful Mum this morning. She understood.

Continue reading Roasted Butternut Squash with Broccoli and Feta

Patate Arraganate or Arrangiate

Patate-Arrangiate-(6436)

One evening I just wanted a simple side, prepared without too much faff for a weeknight supper. I must have had some leftover roast from the weekend before; can’t recall much because it has been a while. Proof? Look at the date. Yikes. J was still the one taking the photos for C&T. What I do remember though was that I had around an hour to spare for the prep and the cooking, and in a panic I just couldn’t think properly. Luckily in the nick of time I assembled an adaptation of an easy recipe by Gennaro Contaldo. I read it a few days before in Two Greedy Italians but with no time to find it from the book I tried to make a rough version of it. I have checked his recipe since then and he obviously gives measurement for every ingredient.

Continue reading Patate Arraganate or Arrangiate

Spicy Cauliflower Curry

Cauliflower-Curry-(6421)

As I was going through many recipes this morning, trying to decide which one to put up on here, I began to feel nostalgic. This photo was taken by the lovely J quite some time ago, when yours truly wasn’t really interested in taking pictures to begin with. Ahh the memories! Don’t get me wrong. Even though taking my own photos is fun and it makes it easier to ‘own’ this blog, I do miss the days when we started out with bad lighting and sharing one camera and one lens. I cooked and J took all the pics, and it felt like teamwork. Now I cook and take the majority of the images. However stirring and mixing and pouring while handling the camera can be somewhat dangerous…when you’re me. I tend to spill things and/or burn myself in the process, so when this happens J steps in…when I ask for help. There are a few times when I’m in the zone (and they are the best days) where I feel I can handle anything. The camera might be smeared with an absurd amount of flour or chocolate, but that’s when I get a few decent pics. And I’m happy. I’m no expert, as you might have noticed…surely noticed…but I love learning and experimenting, and J is a brilliant teacher.

I made this curry or stir-fry, call it what you will, when I wanted something really quick for lunch. Cooking for Friends is not one of my favourite books. I rarely use it because I find that some recipes just don’t work, but this one does with a few changes. If you and your pals like spice then this one’s for you and it’s a good excuse to use some of that fenugreek that’s been sitting in your cupboard doing nothing. If it’s still fragrant then go ahead and use some of it here. It will transform your dish into something special together with the coriander. I love both.

  • 600g of cauliflower, chopped into florets
  • ½ teaspoon fenugreek
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons olive oil
  • 1 large onion, finely sliced
  • 1 green pepper, roughly chopped
  • 1 courgette, chopped
  • 4 garlic cloves, finely chopped or crushed
  • 1 large red chilli, deseeded and finely chopped
  • 100ml vegetable stock (or chicken stock, if you prefer)

Lightly toast the fenugreek, coriander and cumin seeds in a pan over medium-low heat. A couple of minutes will do. Use a mortar and pestle to crush the seeds, together with the salt and pepper, and grind everything into a fine powder.

In a large pan, heat the olive oil and add the chopped onion. Add a tiny amount of salt to draw some moisture out of the onion to soften. When the onion is soft, add the garlic, chilli and the ground spices and stir.

Add the cauliflower florets and the vegetable stock. Cook until the cauliflower is tender and most of the liquid has been absorbed or evaporated.

Serve with rice or pasta, or as a side dish with fish or meat. Serves 4.

Enjoy!

Rob x

(Recipe adapted from Gordon Ramsay’s Cooking for Friends, HarperCollins, 2008)

For lunch today…

Bacon-and-Egg-Salad-(5228)

This is what I’m planning to have for lunch today. Sometimes I am really really good! I love salad and I don’t even need a complicated dressing to make me happy. Some extra virgin olive oil and a squeeze of half a lemon is fine by me. Once in a while I like to add a little bacon for some saltiness and a little treat with mushrooms and an egg to keep me going. It’s fresh and speedy – just what I need during very busy days…Yum. You need lettuce, one chopped fresh tomato, one boiled egg, a couple of mushrooms fried gently with a little bacon and pepper and a dressing of extra virgin and lemon. For one.

Enjoy!

Rob x