Thursday, 28 August 2008

cresstacular sarnie

cress sarnie
though not big or clever enough to count as a recipe, this is more of a retro-reminder - if you haven't had a cress sarnie for years, you've probably forgotten how lush it is...

  • Couple of slices brown bread, or any nice bread with bits in
  • Large handful cress, or any other sprouts
  • Lemon juice
  • Dried chilli flakes, or paprika if you're a wuss

  1. Liberally butter your bread. With the butter I failed to mention above. bah! Or you could margarine it, but it won't be nearly as nice.
  2. Pile one slice with cress.
  3. Shake chilli or paprika evenly onto other slice.
  4. Squeeze lemon over cress, squish sarnie together.

Wednesday, 27 August 2008

extreme green bean machine

extreme green bean machine

speedy vaguely italian salad, simply dressed with lemon juice and olive oil, ideal for hoovering up leftover green salady items and excellent with sprouted funny beans :)

  • a ripe avocado
  • handful of spinach
  • can cannellini beans
  • large handful cress and/or alfalfa and/or any other random sprouts
  • lemon juice
  • olive oil
  • salt, pepper
  • few chopped jalepenos

  1. Chop the avocado and spinach and bung in a bowl.
  2. Add the beans and cress and mix a bit.
  3. Add lemon juice, olive oil, salt, pepper and jalepenos (if using) and toss lightly.
  4. Inhale.

Tuesday, 26 August 2008

chilli sort-of satay sort-of noodles

chilli sort-of satay noodles
i had some fresh wholewheat spaghetti knocking around, so i improvised some spicy noodles with other random veg and a load of chilli. this makes too much for one meal (unless you're ravenous), so you could either make it for 2 or eat half, then have half cold later on, with an extra squeeze of lemon juice to loosen the noodles.

  • portion noodles or spaghetti
  • approx 1tbsp veg oil
  • half a red onion
  • a red pepper
  • clove garlic
  • tsp minced ginger (don't worry if you haven't got any)
  • minced chillis (i use the lazy sort from a jar - add according to taste, about 1/4 tsp)
  • couple of tbsp frozen peas or any other lurking left over veg
  • 1 tbsp tahini
  • good sloosh soya sauce
  • slug lemon juice
  • dried chilli flakes, to serve

  1. put your spag or noodles on to cook. chop the onion and pepper, or otherwise prepare your own veg into stir-fryable bits.
  2. when your noodles are about 3 mins away from being cooked, heat a slug of sunflower oil (olive oil is too strongly flavoured for this) in a pan over high heat. stirfry the onion until it colours a bit, then chuck in the garlic, chilli and ginger (if using), stir for 30 secs or so until you can really smell them.
  3. put in your other veg, and continue to stir until they are slightly softened. they should still be crunchy, but the right side of raw.
  4. add the tahini and soya sauce, stir to coat the veg. if it's really sticky & therefore unstirable, add a bit of water.
  5. drain your noodles, add to the veg and stir to coat. add the lemon juice and maybe some crushed chillis on the top :).

If you don't have any tahini, or if like my friend Hen your head swells up if you go near sesame seeds, you can substitute peanut butter instead. crunchy, naturally. smooth is for losers. You could use lime juice instead of lemon for a more authentic thai flavour, but i didn't have any limes lying around.

Friday, 22 August 2008

technicolour gazpacho

technicolour gazpacho
the ultimate speedy leftover soup marvel ... i usually don't believe in soup, but this cold multicolour version is pretty damn good on an almost-sunny day.


You can be quite adventurous with gazpacho - make it red with tomatoes, or white with almonds, or, like i did, go with whatever's lurking fridgewise. i reckon the essentials to make it gazpacho, as opposed to just whizzed up squish, are: bread, garlic, vinegar and olive oil. For mine, i used some acidic capers and jalapenos with lemon juice instead of vinegar, and randomly bunged in some tahini for nuttiness.
  • handful cherry tomatoes
  • a few slices red onion (i toned down the rawness by bunging them in the microwave for a few mins)
  • couple of small slices oldish bread (i would have used brown but my Carnivorous Other Half bloody snaffled it all - and he doesn't even like brown bread)
  • a few glugs olive oil
  • 2 sticks celery
  • handful of parsley
  • teaspoon capers
  • teaspoon jalapenos
  • 2 teaspoons tahini
  • clove garlic, chopped (mmm, raw garlic)
  • small glass water
  • lemon juice to taste (a few slooshes)

  1. Bung everything in the liquidiser and turn it on. If you don't have a liquidiser, you could chop it all up and mix it together after soaking the bread in the water, but it's a bit of a faff. Looks less pukey chopped rather than totally blitzed, though, so if you want to impress someone, chopping's probably the way forward ;).
  2. Add more water if you want a thinner consistency.
  3. Add salt and pepper if you want - i try and steer clear of additional salt so i didn't bother.
  4. Enjoy :).

Thursday, 21 August 2008

green bhaji squishup

green bhaji avocado squishup
a simple green lunch feat. onion bhaji, sort-of guacamole and spinach, inspired by finding some cut-price bhajis in the supermarket :)

  • one squishy avocado
  • couple of handfuls of fresh spinach
  • an onion bhaji
  • lemon juice
  • paprika, smoked if you've got it
  • dried crushed chillis
  • 2 wholemeal pitas

  1. bung the pita in the toaster and the bhaji in the microwave.
  2. squish the avocado up with the lemon juice, paprika and chilli according to taste.
  3. once the pita's toasted, carefully remove it, avoiding the boiling steam (my friend jo still has a burn from ejected pita steam from 1997), and split in half.
  4. mush half the bhaji onto one side of the pita, and half the avocado onto the other. fill the middle with a handful of spinach, and squish together. repeat for the other pita.
  5. squish into face. mmmmm.