As Mr B is off ‘out and about’ this week (again), I’ve been struggling to muster any kind of enthusiasm for cooking – I hate cooking for one! – but completely forgot to cancel/reduce my Abel & Cole order so have masses of veg that I need to eat all by myself…a large box designed to feed 4 for a week will not beat me!
So, with this in mind, I came up with/stole/borrowed a few ideas from around the web and came up with the most delicious salad I’ve had in a long time…anything with halloumi is a winner for me anyway!
I sort of used this recipe but also sort of didn’t…quantities of each ingredient are completely up to you based on your greed/number of people etc.
Halloumi, broad bean and mushroom salad recipe
- Pod the broad beans, blanch them in boiling water (basically till they float to the top – about 2 mins).
- Rinse with cold water and then ‘pod’ again so the tough outer skins are taken off.
- Chop up some mushrooms roughly (I have no idea what variety I had but something sort of shitake like) and fry in a pan with a little oil.
- Once the mushrooms have started to shrink add the podded, podded broad beans and lots of salt and pepper.
- Fry till they all the beans look a little golden (about 3 mins).
- Meanwhile prepare your salad, I just had some lettuce from the box (not a clue what type!), cucumber and tomato.
- Slice your halloumi up.
- Remove the beans and mushrooms from the pan and add the halloumi to the pan.
- Fry the halloumi till it’s golden on all sides – keep turning and don’t be tempted to add oil as it really doesn’t need it. Should be about 3 mins.
- Meanwhile make your salad dressing – I just guestimated and added a little virgin olive oil, some balsamic, some Dijon mustard and some agave syrup to a jam jar, seasoned and then shook to combine but you can get more fancy and make something from a recipe obviously.
- Once the halloumi is cooked, add the mushrooms and beans back to the pan, stir to combine and put on top of the prepared salad.
- Drizzle with your salad dressing – et voila! I served mine with olive oil and rosemary bread, courtesy of the Co-op…
Olive oil and rosemary bread
It’s also very nice cold for lunch the next day, not that that is what I am scoffing whilst writing this…ooops, bean in the keyboard
Whilst I have been still maintaining my meat free outlook (avoiding ‘rubbish’ meat wherever possible), I did have some meat over the last week or so – strangely I didn’t really enjoy it though…?! I am proud that I had a veg curry when we went to a curry restaurant though – the fact that it nearly blew my head off is another story entirely. Note to self: ’fairly hot’ means ‘sort of inedible’.
Anyway, this week I got a most awesome recipe card with my box so have followed two meat free recipes this week – delicious! The third one is coming tonight – Brocoli and Feta soup (though I may have to lie to Mr B and pretend it’s peas – he has some weird thing with brocoli…like him and Swindon really).
So, the recipes…
Spanish Potatoes with poached egg – essentially patatas bravas but easier (don’t bother peeling the potatoes).
Little Italian Courgette cakes – like carrot cake, odd sounding but strangely delicious and very low in fat.
Spanish potatoes with a poached egg
Little Italian Courgette Cakes
Visiting my parents on Saturday didn’t result in me eating meat as I thought it would. I had a verge version of the fig, balsamic and pancetta starter – with brie – and then a very nice puttanesca a la delia. Delicious!
Grilled balsamic figs with brie, gran padano shavings and rocket salad
- Meat free week – Day four (dreamalittledreamalot.wordpress.com)
- Meat free week – Day two (dreamalittledreamalot.wordpress.com)
- Puttanesca (postmoderncuisine.wordpress.com)
Black bean fajitas with tomato salsa and blackened onions
Recipe was my concoction and involved black turtle beans – let me know if you want the recipe!
We went to the lovely Tampopo last night for dinner – somewhere I would most definitely recommend – and both managed to remain on the meat free wagon…
I’m even quite looking forward to the bean burritos with guacamole that I have planned for this evening!
Pad Krapow with prawns and Hokkein noodles
The third day of meatlessness is going well…though I’ve been fantasising about salami
Asparagus, caramelised onion and pea spaghetti with herb salad and roasted corn on the cob
If you want the recipe, let me know!
Seeing as I completely forgot to take a picture of the lentil and squash curry Mr B cooked me as I was too busy wolfing it down, I thought I’d share a little peek at some of the things I’ve been making for my shop…felt flower brooches with vintage button centers.
Not long now! (yes, I am obsessed with pixlr o' matic!)
Having eaten a little too much meat over the weekend and having lots of veg in our box, I thought I’d share our week of meatless meals…
Butternut squash and chick pea curry with grilled pitta
Courtesy of eatlikeagirl. Delicious – sweet, coconutty and peppery.
Having enjoyed eating this so much the other night I felt I had to share my most awesome dinner with you, courtesy of the Cinammon Kitchen’s Vivek Singh, Miss Masala and Coconut Raita and their most delicious recipes…
Miss Masala's Breaded Fish - I used Ling
Rack of lamb with Saffron sauce and gujarati dahl
Miss Masala – she’s not got the recipe for the fish online – you’ll just have to buy her book!
Cinnamon Kitchen Rack of Lamb recipe
Gujarati Dahl recipe from Coconut Raita.
- Curry. Are we doing it justice? (thefatoftheland.wordpress.com)
- Garam Masala Tuesdays: Mutton Patiala (thenovicehousewife.wordpress.com)
- Karimeen Pollichathu. (meenuskitchen.wordpress.com)
On Friday I decided to treat us to some MASSIVE steaks from our local butchers for dinner to serve with some spicy potatoes and green salad…but then I got them home and realised they needed something more to do them justice – a little Googling later and the lovely Coconut Raita provided me with an excellent recipe for coriander pesto that more than did the steaks justice.
Our ribeye steaks
Smoked chilli and sea salt saute potatoes
Cooked ribeye steak with the obligatory red wine