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.

Autumn Equinox

 

Image shows a round black casserole containing a red stew covered with dumplings on top

We celebrated with a spicy chickpea and squash stew by Ruby Tandoh.

I’ve heard that Mabon is basically Pagan Thanksgiving, but I’m not feeling particularly thankful. This year has been very difficult emotionally and that makes me feel angry and resentful – “I’ve finally got some stability in my life and I feel miserable! Not fair!!!”

So, I decided I’m just going to be thankful that the universe didn’t throw anything extra at us over the last twelve months.  Nobody got sick or died. Nobody lost their job. We didn’t have to wrangle with a terrifying bureaucracy or move house again.

At least I got to be sad in relative peace.

Happy Autumn Equinox!

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 musings

Image shows a savoury tart in a round tin. The filling is yellow and browned on top.

I made this egg and bacon tart on Saturday. I haven’t baked a tart in years because I’m terrible at pastry. This time around, I decided not to risk doing it myself and used a box of ready-made shortcrust. I still messed it up a bit. The pastry started tearing and then it shrank in the tin, so I patched it up and ta daa! Well, the filling was tasty.  The recipe comes this book, Good Food The Collection: 480 + Triple-tested recipes which is as reliable as it sounds.

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