All posts tagged: Spinach

butternut squash curry

Butternut Squash, Chickpea and Spinach Curry

This has been a great couple of weeks for festivities. Diwali, Halloween, Day of the Dead last week, and Guy Fawkes coming up. It certainly takes the bite out of the impending Winter! I always like to celebrate anything like this with food if I can, hey, I don’t need an excuse I know, even if it’s just for me, or, better again with friends. Last week was busy but I did sneak in a dish that would in some way cover Diwali and Halloween, well, kind of. Diwali being a Hindu festival is all about vegetarian food, particularly curry, snacks and sweets. As for Halloween, well, Halloween is about spooks and scary things, but also pumpkins, so I thought, why not make a veggie curry with pumpkin in? Or, in this case, butternut squash. I had an ulterior motive, I felt I needed a few veggie days, or veggie meals at least. I usually have quite a balanced diet but lately I’ve been buying lunch out alot more than usual, and as I work …

Orzo with Butternut Squash, Spinach and Buffalo Ricotta

I wasn’t going to blog this dish. As I keep saying, and I am sure it’s getting dull by now, my cooking lately has been haphazard, last minute and subject to me destroying pots and sustaining injuries. This is fairly normal behaviour, certainly on the injury front, but you know you’re cooking too late when you put some rice and lentils on the hob and then walk away like it never happened, wondering 10 minutes later, what is that burning smell? Sheesh. Worry not, I have been eating well, and I am certainly not fading away. I am completely spoiled for choice at lunchtime, from Brindisa stews and sandwiches, to Moro’s spiced lamb, Sporeboys risotto, Gujarati Rasoi’s wonderful veggie curries and Ginnan’s chicken katsu curry. That’s but the tip of what’s available in Exmouth Market. The evenings are another story, they have been busy, and I am not complaining, it’s good to be busy, but I have been missing those stolen kitchen hours here and there poking in cupboards and making something new. So, to …

Leftovers on toast

Wandering home weary after a long day, the thought of the kitchen can be quite dispiriting. Even for me, a person who loves spending time in that room eating and playing with ingredients. Today was one of the very rare days that I just didn’t have the energy and after a long day in the office, I was only fit for laziness, so, I invested in a block of nice goats cheese and some red wine, and on my journey home I resigned myself to a pleasant end of evening tucking into both. But then, I got home, and on opening the fridge remembered something I threw together yesterday and had a bowl of stored in the fridge: a very quick pancetta, chorizo, chickpea and spinach stew. Ridiculously easy and quick, I sauteed about 60g each of pancetta and chorizo, added half a tin of chickpeas, and a couple of handfuls of spinach at the end. The joy when I spied that bowl, all I did was reheat it with a little cream for moisture …

Spiced Chickpeas with Spinach

Yum scrum! Spiced chickpeas with spinach. The humble chickpea, small and nutty, packed full of protein and fibre. So tasty and cheap, I bow before thee. I first had chickpeas in a youth hostel in Rome many years ago, at the tender age of 19. A fellow youthful traveller was eating them out of a tin that he had hacked open with a swiss army knife, I was curious and had to try. I’ve never looked back. I love chickpeas, whether they are in dips, stews or curries. In salads with cheeses, herbs and tomatoes. I like them baked as a snack or spiced in a pitta. Like all pulses, it is worth making the effort soaking dried ones over night and cooking them until tender, if reasonably fresh, usually for an hour or so. There’s no comparison for me between dried and tinned – the texture of those cooked from dried is so much better, firm to the bite, rich in flavour and not waterlogged like tinned. Earlier this week, I soaked and cooked …