Tuesday, 23 February 2016

Moroccan potato bake

This recipe came via Tinned Tomatoes, although is not original to that blog. It fulfilled both a need for an easy extra meal this week (menu planing fail) and more veggie meals. I liked it and would make it again!

My tweaked version:

Cook 750g potatoes in vegetable stock to the just-cooked point. I used charlotte as they are my favourite combination of flavour and texture. When you drain them, save some of the stock!

Chop a red onion and 2 cloves garlic. Soften in a pan with oil first, then a splash of stock and the spices (to taste: smoked paprika, cumin, ginger, sumac) plus tomato puree, a chopped preserved lemon, and white wine or cider vinegar. Also add chopped jarred (roasted and skinned) red peppers and peas. Simmer for a few minutes then add the potatoes and reserved stock, and bash around a bit so they start to break and add thickness to the sauce. Simmer further to the desired consistency.


The main edits I made were to use a whole onion (nobody needs half an onion hanging about), add sumac for a bit of extra zing, and peas for colour and extra veg. It could do with some protein so next time I'd add chickpeas, or chicken or sausage if I didn't want it to be veggie. But the lemon, vinegar and sumac made for a different-tasting dish and that was the best bit.

Tuesday, 9 February 2016

Pear and ginger upside down cake

An Asda recipe. A 2-egg sponge with ground cinnamon and ginger and chopped ginger in syrup, and 6 pear halves on the bottom with a butter/sugar mix to caramelise.

I used dark brown sugar, not light, as I didn't have any light. I added some of the syrup from the jar to the butter/sugar mix for the top. I also made a mess in the oven because I used a springform/loose bottomed tin, and the butter/sugar leaked out. Sigh.

Might be better with a 3-egg mix to give more depth over/under the pears. Something like this yogurt cake could also be interesting (with added spice).