Weekend Cooking

My partner baked carrot and black pepper soda bread. It’s delicious – savoury, moist and dense. The recipe is from Anna Jones’s book, A Modern Way to Eat.

I feel quite well-organised this weekend. I did some batch-cooking, made the chickpea minestrone from Ruby Tandoh’s Flavour and froze it in portions for later in the week.

I made some hummus too and froze half of that. Much cheaper than buying it and no skimping on the tahini.

Post-therapy soup

Image shows a bowl of tomato soup shot from above. The bowl is white inside with a blue rim.  The soup is bright red and topped with sesame seeds.

Tomato, miso and sesame soup.

Another Anna Jones recipe from a modern way to cook.

This is one of our favourite soups. When I first made it, I couldn’t believe the result was going to be palatable. It contains a lot of miso paste and tahini and the topping has even more miso and tahini, plus honey, lemon and sesame seeds. It just sounds like there’s going to be too much flavour happening, but somehow it works.

Weekend cooking

Image shows a cooked gratin in a round, black oven dish. The top is covered in chunky toasted bread and grated cheese.

Butternut and cannellini gratin

From a modern way to cook by Anna Jones.

The picture doesn’t look very appetising, but this is a really nice vegetarian recipe. Red onions, butternut squash, cannellini beans with a sourdough bread and cheese topping. Tearing up bread is a good way to top a gratin or casserole without all the work of making a dumpling or scone topping.

Weekend Cooking, Melanzane Parmigiana

Image shows a square black baking tray containing cooked melanzane parmagiana, sliced aubergines in a red tomato sauce toped with melted cheese

“Why haven’t I made this in ages?” I asked myself as I started cutting up 2 lbs of aubergines. I mean, I love aubergines and I love vegetables baked in cheese. But my question was soon answered – because it’s a right bloody faff that involves three stages of cooking. First, you have to make a tomato sauce. Then you slice up the aubergines real thin and fry them in batches. Once you’ve done all of that, you layer the aubergines with the tomato sauce and cubed mozzarella, top it with grated parmesan (or in our case, its closest affordable relative) and bake it in the oven. Was it worth the effort? Yes, absolutely. It was delicious and I served the leftovers on pasta for lunch today. Will I make it again soon? Probably not.

Recipe from my beloved and very battered copy of the Good Housekeeping, Complete Book of Vegetarian Cookery (1992)