against horrible sandwiches from the shops ( even the gourmet ones seems to taste of nothing …how do they do that… they always taste “cold” ) . So its nice being home a lunchtime and making my own food
So in the flat there is currently a big pot of ratatouille on the stove……. for eating with crusty bread
Aubgergine , Courgette , Garlic , Red Onion , Mushrooms roughly choped mixed with tinned plum tomatoes and mixed herbs , red wine if available , olives too Simmer for 45minutes leave in pot on the stove to heat as required
I find lots of warming and tasty vegeatables soups are…vital to get through the vegebox mound
Paprika Cauliflower Soup this was to have been a a pumpkin soup ( with leftovers from the lantern) but noticed some cauliflower about to go bad. Sauteed cauliflower with roasted garlic and smoked paprika . Add a splash of boling water and simmer til the cauliflower is soft ( overcooked). Add a splash of milk and puree… Really delicious and creamy
Leek and Apple Soup -Chop one large leek and one large apple per person. sweat in a pan with butter salt and pepper add half a cup of hot water per person. Puree return to pan and stir in a little more hot water and crumble in some stilton …warm through ….
Brocooli and Stilton Cook broccoli til tender in pan with water drain and pour over milk liquidise and return to pan crumble in stilton ( you only need a little cos its very flavoursome when heated) and warm gently … Add a little salt and pepper to taste serve
In the summer delicious salads get me through ………
Greek Salad Many years ago I went to Crete with my mum and brother a tragic teenager rebellion I was vegetarian ( its lasted 10 years ) which meant over the course of 2 weeks. I ate close to 30 of these babies in various places bcame a connosiur and perfected a recipe- . its not classy but its tastes so good. Chop iceberg lettuce and cucumber stick in bowl slice tomatoes and onions ( red are pretty but who cares really ) throw over some feta cheese, olives capers , mixed herbs and lots of black pepper and dowse with oilve oil and white wine vinegar . its so good to eat cos you have to stir it a lot to get all bits coated in in dressing a small pieces of feta & at the end you have to mop with some bread all round the bowl .
Artichoke , Asparagus and Feta Salad dressed with lemon , oil and pepper
Roast Squash with Feta and Rocket dressed with mustard and balasamic vinegar
Baked Aubergine Preserved Lemon Lemon and Goats Cheese Salad
Occasionally I am forced to take sandwiches I have to make them as colourful as possible “Feeding the eyes” as the lovely Fanny Craddock would put it