i mean, are words needed?
i mean, are words needed?
i was ready to let curry noodles die. honest.
then i bought mango pickle.
now due to running out of nooch and laziness the recipe has morphed into sliced mango pickles, lemon juice, and lots and lots of margarine. it’s goddamned delicious.
except, now i’ve run out of noodles. sigh.
my fad foods come in seasons. not traditional ones bounded by time, but personal ones. so lasagne is out (don’t worry, i’ll probably force my family to eat it for the whole winter), and mac’n’cheez is in.
i think it’s something to do with the cold, blustery weather that comes between seasons, but for the past week or so i’ve had to force myself to eat anything else. i cook the noodles plain, then dump them on top of margarine blended with salt, curry powder, lemon juice, and nooch. then i top with copious pickle slices and mayonnaise (okay, salad cream – it’s 50p less at tesco for twice as much squeezy goodness).
i expect i’ll get sick of it soon. after all, the season’s changing.
i’m like three quarters of a tin into peeling chickpeas and am deeply regretting attempting to save money by not buying premade hummus. and i have another tin to go. send proper hummus -_-
also, hai. i have been on a life journey that precluded food blogging. thankfully (?), i am unemployed and broke again and turning to my one surefire stress relieving hobby of cooking. you’re welcome, anytime, truly. …send money and/or a decent job.
howdy to all and sundry who actually read this blog! it’s been awhile so i thought i’d let you in on my latest fad foods. however, i’ve been too lazy (and hungry) to take pictures (and/or the pictures i’ve taken have been crap), so i decided to draw my fad foods using the sketch app for android.
(do you like my name-dropping btw? thought i’d shoehorn a plug in there just in case somebody somewhere wants to give me money to write a cookbook or something.)
anyways my sketching has had mixed results as can be seen below:
i’ve made about 5 or 6 lasagnes in the past 2 weeks, but the best picture i’ve been able/willing to take has been this:
i mean, it’s not a horrible picture, but it doesn’t adequately capture the spirit of the dish i’ve been perfecting for the past couple weeks. hence the beautiful sketch. (shut up.)
i’ve been making moussaka for donkey’s, because lasagne always seemed too fiddly. then, i actually read the instructions on a packet of lasagne sheets and discovered that you don’t actually need to cook them first. (shut. up.)
so long story short, lasagne for daaays. layered with bechamel sauce, an insanely easy tomato sauce which i guess i’ll include for posterity, sometimes some sliced courgettes, and topped with, budget permitting, vegan cheese (or breadcrumbs if not – sometimes i add ground-up nuts too).
i’ll give you the really basic tomato sauce base i found in the guardian one day (SHUT UP), as well as my adaptations.
tomato sauce for lasagne
1 tin peeled plum tomatoes
1 or 2 onions, sliced into thin rings
3 Tbsp margarine
1/2 tsp salt
100g soya mince (either frozen or dried)
2 tsp soya sauce
1 Tbsp balsamic vinegar
1 tsp vegetable bouillon (if using unflavoured dried mince)
melt the margarine in a saucepan, adding the salt and sliced onions and cooking over low heat until soft. add the soya mince if using (along with the soaking water if using dried), making sure to cook a couple minutes if frozen, along with the soya sauce, balsamic vinegar, and vegetable bouillon. dump in the tin of tomatoes, breaking apart the whole plum tomatoes with your stirring spoon. allow to come to a simmer over low heat, then just leave it to meld together for awhile so you can get on with other stuff (like slicing courgettes or making bechamel sauce!).
NEXT FAD FOOD: japanese-style breakfast. nearly every day, for about 3 years. it comes and goes sometimes but this has persisted beyond a fad into a habit.
it all started in the airport one day, desperately searching for a hearty vegan breakfast before a morning flight. i passed by a wagamama’s and thought to myself, ‘i wonder what japanese people eat for breakfast.’
as it turns out, japanese people have magic for breakfast. that day i had miso soup, sushi rice, and pickles. i’ve since substituted hiyayakko for miso soup – mine consists of cold medium-firm or silken tofu topped with chopped spring onions, nori flakes, sesame seeds, and soya sauce. on the side i have sushi rice, sliced into blocks from a container in the fridge (or fresh and hot from the rice cooker), and homemade japanese pickles.
here’s an old picture…just makes me want to have second breakfast tbh…
‘japanese pickles??’ i hear you ask. (not really but i need a segue.) yes, friends. pickled cucumber, radish, and ginger, all made at home. ‘but hoooooowww’
well friends, the pickling brine recipe is a piece of piss to make. allow me to enlighten you.
japanese pickling brine
1 cup rice vinegar
1 cup water
1 cup sugar
1 tsp salt
okay i confess, i nicked this recipe from somewhere but don’t remember where. anyways all you do is boil all the above together until the sugar dissolves, then pour it over the sliced veg you want to pickle (or in the case of ginger boil it for a few minutes on the hob). then just leave the jars of pickles to cool and pop in the fridge, where they will keep for ages ^_^
lately i’ve been cooking with homemade oat milk instead of soya, because while 59p/litre is great, it still can’t beat 7p/litre.
seriously. i love, love, love cheap shwag.
however, i have discovered two drawbacks to homemade oat milk:
1) you have to soak the oats overnight, which is bad if you just want to make a cheap cheesy sauce on a whim.
2) the ~1.5L you do make has to be used within about 3 days, otherwise it goes all rancid in the fridge. like, come on oat people, you’re not helping me sell this to my family here.
SO today i decided, fuck this, i am making instant oat milk. by essentially pouring boiling water over instant porridge oats, blending, then straining out the porridge.
reader, it worked! i poured 2 cups of boiled water over 1/2 cup of oats, blended, and strained.
okay, it was a bit thicker than normal oat milk, and had the taste and texture of thin gruel.
but it watered down into a passable oat milk, that took 5 minutes to make. it worked, the end.
you know how some days you go to make pasta with a simple tomato sauce, and as you’re frying an onion you discover that you’ve run out of tinned tomatoes? yeah.
fortunately my frantic search turned up tomato paste and frozen soya mince (i knew that impulse purchase from tesco would pay off!), so i decided i’d do a bolognese sauce. mindful of the ‘perfect bolognese’ article i read in the guardian a few weeks ago (yes i know how bougie that sounds), i added a bit more margarine and commandeered some soya milk to mimic the dairy in a ‘true’ bolognese.
and it was awesome! plus i used yeast extract instead of nooch, so it’s easy to make with on-hand non-specialist ingredients. so without further ado, the recipe:
serves 4 adults
ingredients (just fyi, these are all approximate)
1 medium onion, sliced into thin rings
100g frozen soya mince
1/2 to 1 tsp yeast extract, such as marmite
2 Tbsp tomato paste
~1 Tbsp soya sauce
1 tsp red wine vinegar
1/2 cup unsweetened plant milk (i used soya)
salt and pepper to taste
put on the hob a large covered pan of salted water, with a slick of vegetable oil on top. while you’re waiting for it to boil, melt the margarine in a separate pan and fry the onion over low heat until softened.
once it’s all golden and yummy-smelling, add the mince and turn the heat up a little. fry for a couple of minutes until thawed, then turn heat back down. add the yeast, tomato paste, soya sauce, and vinegar, and mix well.
stir in the soya milk and bring to a simmer. by now hopefully your pasta water has boiled, so you can add the pasta to the pan. simmer the sauce for a few minutes, then take off heat while your pasta cooks.
before you drain your pasta, reserve about 1/3 cup of the cooking water. add this to the bolognese and bring back to a simmer. drain the pasta and return it to the large pan, stirring in the bolognese sauce. add salt and pepper, and serve while hot!