I said aaages ago on my Facebook page that I had a few exciting things to tell you – sorry to keep you waiting! Although, if you’re on the ball, and have been reading all of my nattering over the last week or two, you should have figured it all out by now. I’m not very subtle with my hints (see my previous post where I very clumsily announced that I have a new job).
I always like to get to know the person behind the recipes when I read a food blog, so over the next couple of posts I’ll tell you a bit more about my life right now.
So – I have a new job! (congratulations if you deciphered my last post). I’m working as a chef in a new restaurant in Liverpool Airport. The restaurant doesn’t officially open until Sunday (there are still builders getting under our feet in the kitchen), but we’re currently learning the menu and getting the kitchen organised. I’ve only been working there for three days and I’m already exhausted. I’m not complaining though – I’ve been without full time work (just doing bits and pieces of tutoring and temping) for a long time now, so it’s nice to have something to get up for in the mornings – please remind me I said this when I have to do three 4am shifts in a row, okay?
After my first day of work, we treated ourselves to a take away for dinner, since I just wanted to sit down and never ever get up again (aren’t feet designed for holding you up? How can they possibly be so sore after one day of work?) – but we can’t really be eating junk every day or we’ll end up very very poor and very very fat. So I need quick, easy meals that I can throw together and leave to do its thing while I go and lie semi-conscious on the sofa.
This fits the bill perfectly.
Heaps of flavour, minimal effort. Just my cup of tea.
This is one of my favourite ways to cook lentils, which are my go-to ingredient when I’m feeling lazy. They’re tasty, nutritious and quick to prepare – the trifecta of good food.
Right, now please excuse me while I go and pass out for the next 10 hours.
I’ll be back to tell you about the other new thing in my life soon!
150g potatoes (I used new potatoes)
1/2 red pepper
2 cloves garlic
1tsp curry powder
1/2tsp garlic salt
1/2tsp garam masala
Heat the oven to 190°C (Gas Mark 5 / 375°F). Cut the vegetables into small chunks – I halved the new potatoes, cut the carrot into slices approximately 1/2cm thick, cut the pepper half into around 6 chunks, and cut the cauliflower into small florets. Cut each clove of garlic into about 3 chunks. Mix all the ingredients together, apart from the cauliflower, in a bowl until they are well coated with the oil and spices. Transfer them to a baking tray and roast for about 30 minutes. Remove them from the oven, add the cauliflower, and toss all the vegetables together. Roast for a further 30 minutes, or until the vegetables are tender but still slightly firm.
Simple onion dal
1/2 onion, diced
1 clove garlic, minced
1tsp garam masala
1/2tsp ground coriander
100g red lentils
1/2 vegetable stock cube
In a saucepan, heat the oil and gently cook off the onion and garlic over a medium heat until the onion is soft and translucent. Add the spices and cook for 1 minute further, stirring constantly. Add the lentils, and add enough boiling water to easily cover them. Sprinkle over the stock cube, and simmer for 25 minutes, stirring regularly, until the lentils are soft and have cooked down to a thick paste. You may need to add more water if your dal begins to dry up – I prefer my dal to be fairly thick, but you might prefer a runnier mixture.