Happiness is …

… cooking another successful new recipe!

From another new cookbook! When I was at the City Market recently I stopped at the Bookfeast stall and my eye fell on this:

The recipes in the book are fantastic – practical, made with ordinary ingredients, and I have made several of them already. The other night I had a go at a two-dish main, making a dahl as well as this little number:

Spiced spinach and potatoes. When I followed along with the easy-to-understand instructions, my version looked like this:

Not bad, huh?! And it had a nice wallop of taste as well. I served it with some naan bread (Tulsi’s brand, a quick thaw job from the freezer stash) and the contrast of flavour and texture made the extra fiddling about to create two dishes well worth while.

Learn a new skill

I have an on-going challenge this year as DH and I transition to vegetarianism. Learning new ways of cooking and coming up with interesting (and tasty) food on a near-daily basis is sometimes difficult and I have to confess that lately I’ve fallen off the ‘try new recipes’ wagon.

However the weekend brought some renewed enthusiasm to return to the fray and I opened my copy of The Accidental Vegetarian, Simon Rimmer’s book first published in 2004 (but only out in paperback since 2010, which is the edition I have). I chose the Lancashire cheese sausages with onion gravy, but had to do a rather fundamental substitution as we can’t get Lancashire cheese here in NZ (or if we can, not at shops in the rural heartland). So what you see below is Tasty Cheddar sausages frying happily, with the onion gravy behind.

The verdict? They were tasty and – most importantly to my DH – fulfilled the criteria of being “properly balanced between the four food groups: sugar, starch, grease, and burnt crunchy bits”.  (Thank you Terry Pratchett, for this wonderful quote – from Men at Arms).

Today I have not only learned a new way of creating sausages, I have also found a gravy that I can use again and again – it was absolutely delish!