I have been enduring a hefty bout of bronchitis this week which has left me coughing so violently I pulled a muscle. I am prone to a hacking cough but I haven’t had one this bad since I quit smoking two years ago. But! This is no place to feel sorry for myself. On the plus side I have discovered a great new recipe for rye and spelt bread which, just as Nige says, makes the most delicious toast. The spelt loaf I usually make is quicker and easier to cook but it is less economical on flour. The rye and spelt loaf has a finer texture, and I was impressed that it can be cut super thin for dainty open top sandwiches. The recipe makes two loaves, I followed it pretty closely, except I exchanged the walnuts for toasted pumpkin and sunflower seeds. Next time I might reduce the amount of honey because I found the bread a little too sweet.
Another good find this week was this recipe for carrot falafel with sesame sauce. I have been put-off making falafel at home before now because I can never be bothered to deep fry anything and a few friends who have tried baking or shallow frying them have complained about them falling apart in cooking. I’m not sure if it’s this recipe, beginner’s luck, or the fact I followed Jane Horby’s advice and used a shallow pan with minimal oil, but not a single one of my falafels crumbled. They were no hassle to make, even using a hand blender in place of a food processor, and I’ll certainly be cooking them again. I will alter the seasoning though, because they were a touch too hot for my little girl.
In the box this week
Ramiro peppers, tomatoes, chard, beetroot, parsnips, carrots, potatoes, lettuce
In the fridge
Chinese leaf(!), savoy cabbage, celery, 1/3 swede
Meat, fish and dairy
Trout x 2, lamb shoulder, a little minced beef
Lunch: roasted root soup and bread
Dinner: pizza and salad
Extras: pink beetroot, almond and apricot tea loaf
Friday with Teresa, no vit K
Lunch: winter minestrone
Dinner: baked trout with root vegetable gratin
Saturday with Georgia
Lunch: soup and bread
Dinner: lamb tagine
Sunday – Purim
Dinner ideas: chard in place of vine leaves for dolmas; Turkish pizza, pide or lahmajun; kreplach or ‘Jewish ravioli’ – pasta squares stuffed with ground meat or potatoes – are traditionally served on Purim.
Dinner: kushiri, Egyptian street food, recipe from Veggistan by Sally Butcher
Dinner: mussels and chips
Dinner: Afgan carrot hotpot, or Qorma-e-Zardak, again from Veggistan, my new book, and the first Kindle format cookbook I have ever bought. I fear this is the first of many.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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