Inspired by my new food philosophy, and my new Leon cookbook (I have the Naturally Fast Food one), I decided to make something a little different for dinner last week. Usually because there is just two of us eating, we tend to go for a quite simple, easy to cook meals, with just one or two components. Pasta & sauce, meat & veg, pizza & salad, that kind of thing.
On Sunday I made not one or two, but four different dishes from the Leon cookbook! That's a pretty dramatic step up in cooking organisation for me, and I admit it was a little stressful, but totally worth it! This was more of an experimentation, but going forward I would definitely cook extra and use them in salads and lunches the next day.
The four things I made were:
Grilled halloumi. Not terribly revelatory, but so delicious! I used the grill pan I got for Christmas to get the grill lines across them. I realise it probably makes little difference, but somehow they make me feel like it tastes better than just using a frying pan!
Roast carrots and beetroot. This was an epic dish, and they went so well together. The carrots were cut into strips and roasted in oil and honey for about forty minutes, and the beetroot into chunks and roasted with oil and balsamic vinegar. Then finally they were combined with some dry fried almond flakes, and everything just tasted so good together.
Burmese spicy cabbage. This was probably my least favourite dish of the meal, as I didn't have all the right ingredients so made it up a bit. But James really liked it, so it can't have been all bad. I lightly fried some thin strips of cabbage in a wok for a few minutes until they went slightly soft, then added 100ml hot water, with turmeric, ground ginger and lemon juice stirred in, and some thinly sliced garlic, and continued cooking for a couple of minutes, then served. The real recipe involves peanut oil, fresh ginger and fish sauce, so I might retry it with the proper ingredients and see how it should actually taste!
Roast crispy cauliflower. This is the most likely dish to end up in my regular weekly repertoire. I split cauliflower into thumb sized pieces, with the stalks removed, and sprinkled over sea salt, black pepper and curry powder. Then I roasted it for about 30 minutes until it was crispy and ever so slightly burnt. Delicious!