Steam-roasted salmon & broccoli with lime, ginger, garlic and chilli
Saturday evening is project night when I try something new, or a bit more complicated than usual. Tonight we had this recipe from Rukmini Iyer’s book, The Roasting Tin. Very simple with a delicious dressing.
I made a great chickpea and tomato curry earlier this week with lots of tamarind to make it tangy and spicy.
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.
“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)
My greasy, ripped copy of Appetite (2000) which I purchased in Oxfam for £3.99.