Gnocchi stuffed with butternut squash (shouldn’t be this painful)

The Mrs tore out this recipe from The Sunday Times Magazine and left it hanging around where I would obviously find it. My previous attempt at gnocchi was ‘challenging’, but I seemed to suffer a bout of forgetfulness (as in I couldn’t remember why I didn’t like making gnocchi) and went ahead and did it again.

IMG_6212

Continue reading

Spicy Aubergine Stew with Coriander and Mint

After the stunning let down that was ‘Low Calorie Tandoori Chicken’ I decided to try something else. Which is a stupid thing to write because I’m hardly going to try the same thing again.

Eggplant, or aubergine (that’s ‘o’ver-gene with a soft ‘g’, or ‘Or’-bergine as the wife says) is a main-stay for those of the herbivorous persausion, with a sort of chunky substantiality (is that a word?) that doesn’t turn to mush, unless you overcook it, which I nearly always do.

IMG_4610

So a quick online search led me yet again to the BBC Good Food website and Spicy Aubergine Stew with Coriander and Mint. ‘Interesting’ combination but I assumed the liberal application of chilli would drown out any conflicting flavours, and all for a purported 178 calories (really? Not 179?).

Continue reading

Aubergine Pasta Pie

I often find myself banging my head against a brick wall. Not for any specific reason, I just enjoy the searing pain that racks through my brain.

No, not really, but it can be a bit painful trying to come up with the next culinary creation. What’s the food blogger’s equivalent of writer’s block? Constipation? Maybe.

So when I happened upon Aubergine Pasta Pie, I knew it had to be attempted (It’s called ‘Pasta ‘ncasciata’, apparently, but that isn’t important right now).

IMG_4358

 

Continue reading

Amazing New Kitchen Tool That Will, Well, Amaze You

There are so many amazing gadgets for the kitchen, it can be difficult to prioritise. Is a KitchenAid more practical than a Magimix? Is a breadmaker more useful than an ice-cream maker?

My wife buys me kitchen related toys and gadgets, she like watching me rush into the kitchen with a new device and start rustling up creations. So it was with some not insignificant anticipation that I awaited her return from the Post Office with a ‘surprise package’.

I eagerly tore open the cardboard box and was presented with this.

IMG_4262

Continue reading

Take-Away Style Marinated Chicken Breasts with Tofu Kedgeree

This recipe takes me back to my time in the Indian sub-continent. My placement there, as an attaché to the chargé d’affaires, inspired much rabble rousing, and the unfettered consumption of earthly delights to be found in and around Delhi expanded both my mind and waistline.

Outwitting the outraged Lords and Ambassadors of compromised wives was as much of a lark as bagging a tiger in the dense and steaming bush….

…Hang on, piss off my blog. Sorry about that. Some ponce managed to infiltrate the safe, suburban world of Happiness Stan.

In reality this recipe does remind me of the Taj Mahal. The one down the road in Croydon, not the palace near(ish) Delhi. In classical Asian tradition it combines what we Westerners would consider vegetarian fare (in this case Tofu) with good old meat (chicken).

And that reminds me. My wife, who is well travelled (unlike me) toured the Orient some time ago, and as a committed vegetarian struggled to find reliably meat-free dishes. For example she once ordered tofu stir-fry in a Singapore street market, which sounds a safe veggie bet, and it was duly served up piled high with beef.

I’m getting seriously lost. Back to the food. Now tofu’s a funny old thing. It’s either wet and falls to bits when you open the packet (soft), or wet and doesn’t fall to bits when you open the packet, but tries to fall to bits when you start to prepare it (we’ll refer to this one as ‘not-so-soft’).

I determined to make a kind of kedgeree, substituting fish for tofu.

Then I decided to chuck in some chicken because to be honest tofu just doesn’t do it for me. So I prepared some chicken too, in the style of a Chinese Take-Away.

So in the end I created some Asian Fusion cooking which I am calling Take-Away Style Marinated Chicken Breasts with Tofu Kedgeree.

IMG_3207

 

Continue reading