It ain’t what you do its the way that you do it…

You know how I love food right? I love eating it, cooking it, growing it and debating the ethics of it. I’ve recently had two very good meals, made with roughly the same ingredients (using up stuff in the fridge) and thought I’d share them with you. These arent recipes, because unless its baking my Dad and I very very rarely measure ingredients. We just lob them in the pan.

First up: Mediterraneanish cakes

Make a bit of mash potato (I used very little because the texture of mash makes me want to hurl, but it is a very easy binder)

Shallow fry in some good oil some chopped garlic and red onion and some ‘Cheatin’ Chorizo Chunks (bought as an experiment after my Dad’s free-range/organic pigmeat epiphany)

Lob some mash in the pan with the smelly oniony stuff, some Philly cheese (I used the new organic version) , torn spinach and torn mozzarella (ditto on the organic, now only available in Lincoln from Morrisons so we buy like 10 bags and then freeze them)

I also put in some tomato puree to give it a nice rosy colour, but thats optional. Season with dried/fresh herbs, salt and pepper. You’re not stupid, you can guess how to season stuff.

Split the mixture into portions and make ‘patties’ on a chopping board dusted with flour. I found a nice size was about 8cm in diameter. Spread beaten egg on both sides using a pastry brush and quickly cover it in breadcrumbs before it disintegrates into a mess in your hands. Chuck it in the oven until both sides are golden brown. I made two and served it with a bit of Danvil Organic Tofu Ravioli we had kicking around.

By the way, the organic tortellini I mentioned in a previous post is great value. You get approx 45 bits in the packet and they puff up so much when cooked that you only need 15 or you’d burst! Then all you need is some seasoned chopped tomatoes/white sauce and wahey!

Anyway, second meal, which was lovely comfort food after work on Sunday. Like I said, the ingredients are similar because we were using up things.

Tomato and veg pasta thingy. Like a fake lasagne.

Boil pasta (We used wholewheat fusili). Shallow fry chopped red onion, garlic, that chorizo stuff (nice and smoky and spicy) and aubergine chunks. Chuck chopped tomatoes in and simmer on a low heat to remove excess water. I actually put in a bit of Heinz Tomato & Chilli Ketchup as well, its a cheap way to add extra richness and subtle spice. Season to taste. Add pasta and then put the mixture into small ceramic dish.

Tear spinach into pieces and layer on top of the tomatoes and pasta. Add some yoghurt above the spinach (its optional, but as this doesn’t have a cheese sauce, I found this stopped the upper layer of ingredients turning into mush. The cooked yoghurt takes on consistency of I dunno, cottage cheese?). Cover with breadcrumbs and top with sliced mozzarella and bake until golden brown and bubbly.

Also food related:

Vegan Sleeve – BMEzine Modblog

How beautiful and vibrant and just so bloody wonderful is this tattoo?! VERY! Even if you hate tattoos you’ve got to admit, that’s a nice piece of visual sweetness! Mmmmm, fruit.

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3 Comments

Filed under body modification, cookery, food, organic, other people

3 responses to “It ain’t what you do its the way that you do it…

  1. Wonderful! Better than mama!

    Yeah anyway, sounds nice although pics of the food would have been bonus. Like the name btw: Mediterraneanish cakes

    Heh! Oh im listening to M.I.A again, its a grower. Keep it coming

  2. monsterbeans

    I know pics would have been good but I ate it pretty sharpish na na na. If I make them again I will take pics!

    Leo says that I can’t say na na na cos I’m a girl!

  3. Pingback: Meatylicious « (The Rampant Ego-Mania of) Holly Foghorn

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