When I’ve no plan and no time to shop for supper I set myself a challenge and raid the fridge, pantry and garden!
Pole-caught Albacore tuna, Romano red pepper and lemon zest risotto , cooked down with some mineral stock from the freezer, garlic, onions, celery and lots of butter and black pepper.
Crunchy green leaf, ripe watermelon and lemony courgette salad with rocket and chervil from the garden.
Satisfying, frugal and above all... it was delicious! 😇
Meanwhile, 😈OH had brought home a sneaky bar of chocolate for dessert.
Thanks to a very kind post from @hemmograms, I've had a ton of requests for my no-knead spinach and potato bread. So here it is again, with the recipe below. If you make it, please share a pic and tag @cookingwithhenry. This bread has filled up a lot of babies and kids so far (even the super-fussy ones), let's see how many more it can work its magic on! *
No-knead spinach and potato bread
Makes 1 loaf
300g strong white bread flour
200g spelt flour (if you don’t have this you can use another 200g strong white flour)
1 x 7g sachet fast action yeast
11/2 tsp fine salt
Mashed flesh of 1 baked potato (just cook it in the microwave for 15 mins)
1/2 tsp sugar
14 frozen spinach pucks, defrosted & well squeezed out through a sieve – you need around 200g spinach
250-270ml warm water
A bit of cream/milk/yogurt to glaze (optional)
1 Put the flours, yeast, salt, potato, sugar & spinach into a large mixing bowl, & rub it together with your fingertips to distribute the spinach evenly. Pour in the water (start with 250ml, add the remaining 20ml if it looks dry). Using your hands, work the water into the flour to create a ragged dough – keep going until everything is evenly mixed through. Leave the dough in the bowl, covered with a tea towel, to rise for 1 hour – it will puff up a bit.
2 Lightly oil a 1kg loaf tin & line with a strip of baking parchment so the bottom & two short sides are covered and the paper is hanging over the top of the tin. Using your hands or a wooden spoon, give the dough a bit of a bash to knock the air out of it, then pick it up & shape it into a fat sausage a similar shape to the loaf tin. Put the dough in the tin, then gently press it into the corners. Slash the top with a sharp knife, cover with a tea towel & leave to prove for 40-50 mins.
3 Heat the oven to 190’C/170’C fan and put a baking tin half full of boiled water in the bottom. When the dough has proved (risen slightly up the tin), brush the top with your glaze if using, then put in the oven (mind the steam!) & bake for 45 minutes, until risen, golden and crusty.
4 Once baked, run a knife around the edge of the loaf then tip it out and cool on a wire rack until completely cool. Slice.
Don’t worry, this is an adult portion 😂. Fried pork fillet rubbed with cumin and coriander, sweet potato chips, broccoli and green beans, topped with a ton of fresh coriander and garlic yogurt. I’ve chopped everything up small for Henry to have tomorrow for dinner - he was exhausted today so was in bed by the time we ate.
I know it doesn't look pretty, but bear with me! What you see is a fuss free lunch using purely store cupboard goodies. Soak rice noodles for 5 minutes in boiling water, drain & put into your lunch tub, add frozen stirfryed veg & a chopped up boiled egg. When it comes to lunch add a sachet of miso paste, top up with boiling water, stir & eat. Couldn't be easier & stops the pain of aimlessly wondering around the supermarket looking for a healthy, gluten free lunch. This is also great with cooked meats or tofu or any vegetables you need to use up
RG @rebecca_woollard - all of us had these prawn and herb noodles tonight with lots of ginger and garlic. Henry ignored the noodles and broccoli I added to his, but ate about 9 prawns and then got involved with the cucumber salad on the side. I didn’t think he’d like anything that gingery, but clearly I was wrong. 🤷🏼♀️
I started with some tired veg. Eggs best before date. Wilting spinach also best before. So far, thanks to suggestions from Facebook land, I have a courgette and spinach frittata and roasted veg. The roasted butternut squash and sweet potatoes are in this curry (a jar from Aldi). The remainder of them will make a gratin. Now what to do with roasted beetroot and onions? No shopping involved. #food#foodwaste#feedbelliesnotbins#veggies#storecupboard#budgetcooking
Our hosts here told us to use up the food in the fridge, so I’ve taken them at their word and have been making lots of things for Henry. Today’s lunch is grated courgette and roasted yellow peppers, mixed with a bit of cream cheese and Parmesan and served with gnocchi. He wolfed it down - he’s into anything stodgy, so gnocchi is an absolute winner. It’s so lovely to be able to cook with veg from the garden as well. No pesticides, no refrigerated lorries, just someone’s love and care, and the beating Provençal sun.
This is one of my favourite crops. Each year I grow a lot of coriander and I try to get it to bolt and flower so I can harvest the seeds which are now forming green berries but will darken to yellow and red. Then I pick them all and dry them out. These help to make the most amazing curries all winter. This year is looking like a bumper crop. The green, juicy berries are also good crushed into green curries or marinades. I’m adding these to a marinade for tonight with lime and garlic. #coriander#cilantro#marinade#storecupboard#harvest#growwhatyoueat#allotment#alisoncrowthersmith
👩🏻🍳Imperative Stock Ingredients👩🏻🍳 NEW BLOG POST. Link in bio.
With our incredible summer, comes the slightly less than enjoyable task of cooking in the heat! So here is my list of key ingredients to always have in the fridge and cupboards and how use them to make meals a bit more fancy, interesting and fun without too much sweaty effort!
Today I am going to talk about FOOD WASTE 😱😱 I HATE food waste. Did you know we throw away £13bn worth of food each year and £12m occurs in the first week of the summer holiday as people travel. This is crazy!! There are food swap apps out there so nothing has to go to waste. .
Everything in our house gets eaten! It pains me if I have to trow something away. My hack for getting rid of so loose end food is by making a frittata. We are going on holiday in a couple of days so for my lunch I made this beast. It was made from some left over cheese, spinach, eggs will be out of date by the time we get back and the sun dried tomatoes the jar was open and needed to be used 👌🏻
Serves 2: 6 eggs whisked, 70g frozen peas, 3 handfuls of spinach, 5 sun dried tomatoes chopped, 1 red onion chopped, 30g mature cheddar grated, 1/2 tbsp coconut oil, salt and pepper.
Cook the onion off till brown, add the peas and sun dried tomatoes cook for a further 2mins. Add the spinach till wilted then add the eggs to cover everything and sprinkle with cheese. Wait till the bottom is cooked then whack under the grill to cook the top. Serve with a side salad or have for breakfast cold 💥