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 23 February 2016
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).
Update: same concept, but an alternative recipe combo of this caramel pear cake on allrecipes and this honey and spice loaf cake from Good Housekeeping. Brown sugar and butter melted to make a caramel, with sliced tinned pears arranged in it in the tin. Then a spiced cake mix also made with caramel to start (and ginger syrup instead of the honey). Used my square tin without a loose bottom, and it was much less messy. Cake was baked in about 30 minutes, less than the recipe (although a loaf would take longer). Came out easily once cool.
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).
Update: same concept, but an alternative recipe combo of this caramel pear cake on allrecipes and this honey and spice loaf cake from Good Housekeeping. Brown sugar and butter melted to make a caramel, with sliced tinned pears arranged in it in the tin. Then a spiced cake mix also made with caramel to start (and ginger syrup instead of the honey). Used my square tin without a loose bottom, and it was much less messy. Cake was baked in about 30 minutes, less than the recipe (although a loaf would take longer). Came out easily once cool.
Subscribe to:
Posts (Atom)