A restaurant described Moussaka as a lamb and aubergine pie … well, I suppose it is sort of, but of the many variations I’ve never had it topped with pastry. The whole fandangle takes some effort, so here’s the quickie version – well, at least to prep, it still takes 40 mins in the oven.You [...]
Archive for the ‘Quick and easy’ Category
Retro fishpate with twists
Posted: October 18, 2007 by peterdcox in Fish, Quick and easy, Starter or snackWho – at least of my age – hasn’t made tons on smoked mackerel pate? And weren’t we so taken aback when they started doing fillets encrusted with pepper so that this good old sixties stand by could take on yet another life! All those cheffy variations too – adding fresh horseradish seemed positively cuisine [...]
Chaos still abounds so the soup came in handy for lunch: lots of cheese grated on top and chunky bread beside. Easy and a great comfort after yesterday’s efforts. Masses left over too.Supper, another one in the bag as it were: a particularly special dried pasta from our friends Napolina (passim) called torchietti, mixed plain [...]
Tasty roast on the run then toast on the lap
Posted: October 4, 2007 by peterdcox in Chicken, Quick and easyStraight off the train and only time for a rushed late lunch. Him indoors had roasted a handsome fowl the night before that had full happiness – and potential flavour – credentials – organic, free range. Generous chunks went on some handy leaves and a shared box of M&S pasta salad grabbed at the station. [...]
The chores had piled up and late home from the office means one thing, instant grub. There were two portions of vegetable chilli in the freezer and a pack of ‘seeded’ wraps. Maybe something with a Mexican twist, you know those tortilla things that go crunchy, what they called??Oiled baking dish took four well stuffed, [...]
Knocking up a fish pie should be in everyone’s repertoire of great standbys, whether it has a Fish Pie top (potatoes) or a Fisherman’s (pastry). What goes underneath can adopt the same approach and, if crafty, entail just washing up one pot – apart from the topping that is. With variations of fish and the [...]
The Art of Festering – and nearly instant food
Posted: September 18, 2007 by peterdcox in Lamb, Left-overs, Quick and easyMentioned this notion before: that some things are best left to their own devices to develop taste and unctuousness by natural processes. This is probably akin to the biological and physical actions called ‘rotting’ in other situations, but let’s not dwell on that.Supper tonight was a perfect example of many things: the virtue of making [...]
Well, yes. It’s seems that Ikea can even flat pack food. We all know, don’t we, that its food shop has great crisp bread, scrummy herrings of all sorts and wonderful red berry compote (far too slurpy to be called jam by the British and great on home made muesli (passim)) and of course meat [...]
For this you need some left over (or specially done, worth it) grilled sardines, not a tin (delicious though they are in their own right).Carefully fillet the by now cold fish – you can be picky about only using really nice bits, free of bones, they are so very cheap.Toast a slice of good bread [...]
There are some kitchen jobs that define the notion of boredom and make little or no difference to the outcome: halving and deseeding grapes, taking the pips out of tomatoes or cucumbers. Some mind numbing tasks however have a real impact or are essential: double shelling big broad beans springs to mind. And shucking the [...]
