Don’t be put off by the name !

These are simply dee-lishus ! – do they not look so ?

Best consumed greedily with something like yoghourt with a chopped herb you like mixed in: fennel ? – chives ? – basil is really good. Something to dip ’em in. Sweet chilli sauce is extra yummy. Whatever.

You will eat the lot, depending …

[grin]

CABBAGE PATTIES

      • Chop 750g cabbage <^>
      • Put into boiling water, cook 7-10′
      • Drain: press to remove all water
      • Finely chop an onion
      • Crush 2 cloves garlic
      • Finely chop half bunch parsley
      • 2 tbsps oil in a pan, add onion, cook till light golden
      • Add crushed garlic, mix and cook till dark golden
      • Put drained cabbage into bowl
      • Add cooked onion mixture
      • Add 2 eggs
      • Add 56g semolina
      • Add chopped parsley
      • Add 1 tsp salt and 1 of pepper
      • Mix everything very well
      • Wet hands to make balls/patties
      • Fry in oil

<^> Start with half a large cabbage and weigh it; then add a bit more if necessary

Introducing the best rice in the world ! (imnsho)

OK, you lot – here’s another-y. I said I would post only SIMPLE recipes (because I can’t be bothered with fancy ones), and I meant it.

This is a 2-veg curry. It’s extremely delicious. What more could you want ?!

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EGGPLANT & CHICKPEA CURRY

(35’ from go to whoa: serves 4)

Ingredients

  • 2–3 tbsps olive oil
  • 1 onion, diced
  • 2 small-medium eggplants, chopped
  • 2–3 cloves squashed garlic
  • 425g can chickpeas, drained and rinsed
  • 1–2 tbsps curry powder or 1 tbsp curry paste
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • seasoning
  • 1 can (400 ml) coconut cream

Instructions

  • Heat olive oil in large pan: when it’s hot, add onions and eggplants and cook on medium heat for about 5 minutes, stirring often.
  • Add garlic and cook for another minute.
  • Drain and rinse the chickpeas and add them to the pan.
  • Add all the spices, season with salt and pepper, and stir well. Cook for one more minute.
  • Pour on coconut cream and simmer with lid on for another 4-5 minutes.
  • Serve with Jazaa brand ‘Elite’ Pakistani rice. Only kidding ! – with any white rice you like. But Jazaa ‘Elite’ is the best rice I’ve ever eaten.   :)

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Not vegan, no; but …

Vegetarian.

Again.

I was vegetarian for 6 years, until I started feeling faint a lot; so I gave it up and went back to being an omnivore. But even then I wasn’t eating a whole big lot of meat. My diet has always consisted of many vegetarian meals, interspersed with the occasional chilli con carne, or baked spaghetti, or curry, or stir-fry with chicken.

Now, having just the other day been reminded (in a book review by Whispering Gums) of the wonderful pleasure in NOT eating animals that have been pretty brutally killed – and honestly, when you look at it like that, it’s simply disgusting ! – I was very easily persuaded to follow the pendulum back again in changing my eating habits.

I have not the slightest intention of proselytising, I assure you.

This means only that I shall, every now and then, post an especially yummy recipe. It will be, of course, vegetarian; but it will be one that omnivores would enjoy if they gave it a burl.   :)

Shall I start with today …?

Why not ?!

Let’s start small …

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Asparagus & halloumi entrée

Cooking Time, 15 minutes: Serves, 4

 Ingredients

  • 1½ tbsps olive oil
  • 2 bunches asparagus, woody ends broken off
  • 1 x 250g pkt halloumi cheese, drained, cut into 4 lengthways
  • 60g baby mesclun
  • Freshly ground black pepper

Method

  • Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Add the asparagus and cook, stirring, for 4-5 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm.
  • Reheat pan over high heat. Cook the halloumi for 1 minute each side or until golden.
  • Divide mesclun and asparagus among serving plates.
  • Top with a slice of halloumi. Drizzle with the remaining oil and season with pepper.

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You will come to realise that almost every recipe I make contains either extra virgin olive oil or olive oil. I think it’s because Stringer’s sublime cooking skills always did – and why would I be likely to not do what he did ?   :)

Hold the phone !

Have just decided to add a second one, because it’s a kind of alternative and you would tell yourselves “Oh, she’s already posted this one – pfuh !” when you started to read it. But it’s actually quite different in all respects but one !

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Pan-fried Halloumi Salad

Ingredients

  • some mint and parsley, chopped roughly
  • garlic clove, diced
  • ½ lemon
  • ½ long red chilli, finely diced
  • 80g halloumi
  • tbsp olive oil
  • 2 roma tomatoes cut into wedges
  • sprinkle paprika
  • tsp raw sugar
  • some cos lettuce

Method

  • Pre-heat the oven to 180°C.
  • In a large bowl add the chopped herbs, diced garlic and chilli, the zest of the half lemon and its juice and the olive oil.
  • Slice the halloumi into 1cm thick rounds and toss around in the herb mixture, setting aside to marinate for 20 minutes.
  • Meanwhile, arrange the tomato wedges on a baking tray; sprinkle with sugar and paprika, a little salt and pepper and drizzle with olive oil.
  • Roast in the pre-heated oven for 20 minutes until soft and golden. Remove from oven and set aside to cool.
  • Place a large fry pan over a medium-high heat; once at temperature, add the halloumi mixture to the pan.
  • Fry until halloumi is golden (about 3′-4’) then remove from heat.
  • Arrange the lettuce leaves on a plate, top with the cooled roasted tomatoes and then the halloumi mixture; dress with remaining pan juices.

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Believe me: this is VERY yummy indeed !