It’s not all about cooking for me! Today we are in Camden Market looking for outfits and rings for our wedding in five weeks time.
This food is from inSpiral – the vegetarian restaurant/cafe that overlooks Camden Lock. They specialise in Vegan food and a lot of it is raw.
We have a raw burger on a bed of pickled butternut squash, a trio of salads and some tamari covered seeds. We also had some kale chips/crisps which were really yummy.
These have all inspired me to try and make these sometime soon!
First rule of cooking things from a recipe book is to remember not to leave the cookery book on your desk at work! Oh well. Hemsley Hemsley will have to wait until tomorrow.
Another impromptu dish then is this Chickpea and Sweet Potato stew which I’ve grabbed from the ladies at Honestly Healthy. This is from their first book and I chose it because I already had all the ingredients in the cupboard (apart from the aubergine which I popped out and bought).
This is a pretty basic stew. And it kind of looks after itself once you’ve done all the prep.
Quite simply this is sliced red onion and garlic softened, with some diced sweet potato, quartered vine tomatoes and a little water which you cook for a while until it starts to break down and the sauce starts to thicken. Oh – during this stage you also add some cumin, cayenne, a red chilli and some bay leaves.
You then add a couple of tins of chick peas, some diced aubergine, some more water and let it cook for around 30 minutes.
At the recipe’s suggestion – and because I quite fancied having enough leftovers for tomorrow’s lunch, I cooked some brown rice to accompany the stew.
Once your stew is ready, stir in some chopped coriander and serve with the rice.
We quite liked this although it did feel like it was missing something. That something was something unhealthy (obviously) because when you look at the ingredients this couldn’t be any lower in fat. I tasted like a low fat meal.
Also, don’t eat low fat food when you are watching 22 contestants making desserts on Australian Masterchef. You’re just going to feel like you’re missing out on something!.
I always raise my eyebrows to recipes that say – the perfect this or the best that. You are already setting yourself up for disappointment – because invariably they aren’t perfect or the best.
And what does perfect mean? Is it the author’s perfect omelette? Perfect to me means flipped on both sides rather than folded – and with cheese and chilli. For the author I imagine it means this is the perfectly balanced and healthy omelette to have for breakfast to start the day given that this omelette comes courtesy of Honestly Healthy for Life.
It’s very simple and very very tasty.
We’re usually very lax at breakfast time and either don’t bother having any – or grab a slice of toast at work. But we’ve noticed we don’t feel great when we snack on bread so we thought we’d try this instead.
It’s not obvious from the picture – but this is a two egg omelette which had quite a bit of parsley chopped into the egg. While it is frying in the pan you add some chopped tomato and mushroom (which you’ve previously cooked for a few minutes). You put the filling on one side of the omelette then top with fresh spinach and red chilli (if you want), then fold, cook for a short while and then flip.
You think the spinach won’t fit inside the omelette – and it doesn’t to start with – but it soon wilts – and when you fold it it all fits in nicely.
I thought my perfect omelette was a three egg, mint, pea and feta omelette – but this one really does come close. It was fantastic. And it is clearly more healthy than the one I usually make!
Funny name for this granted – its kind of an omelette, kind of a frittata.
I knocked this up on Monday when Freya said she was hungry and it was way too late to eat. The cupboards were pretty bare but I knew I had the ingredients for this and it was very quick and easy to make.
I’m not convinced the recipe in the book is the smartest way to make this. Basically, you fry some herbs in butter/oil and after a short while you pour a batter of eggs, flour and baking powder over the top and cook on low for 10 mins until the eggs set.
The problem with this is the herbs will burn. They get trapped under the eggs – get all the direct heat and lose all their flavour and don’t look at all appetising. The herbs lost a lot of their flavour too.
The picture I’ve taken with this was my take on the same dish. I can’t see the point of frying fresh herbs – so I make the recipe differently as follows:
- Crack 3 eggs into a Magimix
- Chop a bunch of mint into a Magimix
- Add a cup of frozen peas into a Magimix
- Add 10ml Plain flour and 1/2 tsp baking powder to a Magimix
- Turn on the Magimix for 5 seconds
- Pour the omelette mixture into a medium heated pan
- Cook on a low heat for 10 mins
- Either flip it and cook for a couple of minutes more – or slide under a grill
That was a much better solution as the herbs retained their flavour and nothing looked burnt.
For added awesomeness – add cubes feta cheese – that really does make an awesome snack.