May 11, 2011 § Leave a Comment
Tortillas have to be the easiest type of bread you can make. If you have opposable thumbs and a rolling-pin, then basically you’re set. And if you like the idea of an alternative to the white flour tortillas you buy ready-made and packaged in plastic that have a strange and vaguely sweaty and acidic smell, then you’re gonna love what I got up to in the golden kitchen yesterday. I suppose seeing as they’re made with wholemeal flour they’re closer to an Indian paratha or flatbread than the usual corn or white flour Mexican tortilla. I’ve made these and called them flatbread to go with curries, but here I’m going to use them to wrap stuff in, so I’m calling them tortillas. Don’t judge me.
And of course, the beauty of them being a wrapper is that you can fill them with whatever you can think of. I’m not going to stand over you shoulder as you make that decision. They can become burritos, fajitas, wraps for leftover salads, the choice is yours. Enough rambling… here’s what I did…
May 4, 2011 § Leave a Comment
I woke up this morning with a craving for a stir fry. Nothing else in the world would have sated my appetite today, and that’s all I really I have to say on the matter. I’m not going to sit here pontificating about what or what not to put in your stir fry. Some people may have a well stocked supermarket next door with a plethora of stir fry ingredient choices like water chestnuts, bamboo shoots and fresh shitake mushrooms. Others may use a stir fry as an excuse to clearing out the last remaining contents of their veggie stash. Some people love mushrooms [me] others may see them as the work of the devil [husband]. Some will have a preference for meat. Or vegetarian, or prawns, or tofu, or quorn… a stir fry can be anything you want it to be, and therein lies their beauty. They’re quick, easy and infinitely versatile.
There is one rule though. That is to have everything chopped and prepped before you start. Once you start there’ll be no time for faffing about looking for things or staring into space. Have everything you’ll need ready within reach – your seasonings, your plates ready, the more prepared you are at the start the easier and smoother the whole experience will be. You need to be focused, decisive, and quick. Ready? Ok….
April 30, 2011 § Leave a Comment
Some days food is to be laboured over in the golden kitchen. Other days, the evenings are long and bright – the doing of things and stuff and activities and hobbies and distractions takes the place of meal planning. It’s late, we’re tired, the fridge is opened, stuff is taken out and consumed. If they reach a plate with the addition of some flavour and interest it’s a bonus.
Well today was one of the those days. I was so hungry I would have eaten a raw wellie, and husband was making that scary noise he makes when it’s past his feeding time and his blood sugar levels are dropping. I can’t really decribe it, but when he makes it I know he’s grumpy-hungry and I know the only way of making him stop is for him to eat. Soon! The pressure was on. I stood at the open door of the fridge, took out a few things that would be ready within a few minutes and started…