“Broad Bean Puree with Feta Relish and Cumin Flatbread” and “Lamb Kebabs with Georgian Adzhika” from “A Change of Appetite”

CBAMLambKebabsMaureen: Let me tell you, this dinner truly was a labour of love.

Tim: What do you mean?

Maureen: Well, first I had to pod the broad beans. Then, after I cooked them, I had to take the skin off. Diana Henry even says, “It’s a bit of a pain at first, but quite soothing when you get into a rhythm.” Respectfully, I disagree. It’s just a pain. I never found it soothing.

Nicholas (10): I like the pita.

Tim: I’m not so sure about the pita. I think we have other recipes for flatbread that were better.

Maureen: I’m with you on that. These are fine, but we’ve made better. The fact that it took yeast and needed a few hours for it to rise was a real minus.

Andrew: The kebabs are good.

Maureen: I agree. They’re nice. I also like the feta relish– that’s delicious. This other stuff [pause to look up the name] the Georgian adzhika is also good.

Tim: Did that take long to make?

Maureen: Nope. That was a quick whizz in the food processor.

Tim: So what do you think?

Maureen: I would make again everything but the pita and the broad beans. The pita is just OK and I lost the will to live making the broad beans.

Tim: Agreed.

“Broad Bean Puree with Feta Relish and Cumin Flatbread” and “Lamb Kebabs with Georgian Adzhika” from “A Change of Appetite”

“Peas, broad beans and ricotta on toast” from “Good Things to Eat”

Kirstin: This recipe is the reason I bought this book. I thought that if somebody chose to do a chapter on “things on toast”, and could make it look so nice, the least I could do was buy the book. And that was absolutely yum.

Tom: It was indeed. We made extra slices it was so good.

Kirstin: You did that thing where you don’t talk when you’re eating. Which is always a sure sign that it’s yummy.

Tom: Yup, it takes a lot to shut me up.

Kirstin: That’s true.

Tom: And that was really good. I loved the garlic — was it just scraped on the toast?

Continue reading ““Peas, broad beans and ricotta on toast” from “Good Things to Eat””

“Peas, broad beans and ricotta on toast” from “Good Things to Eat”

A vegetarian feast of four mushes from “Plenty”

Anna: Tonight I was having my Ogilvy ladees round for dinner, and what a happy coincidence that we’re doing the Ottolenghi book this month as Tiff and Kate D are veggie!

Kate W: I’m not.

Anna: No, but you’ll have to pretend you are for tonight.  There are only enough sausages for Peter.  Anyway, choosing a menu was actually quite hard once I got down to it, but I settled on “Hummus with ful” (or ‘you crazy fool’ as it became known over the evening) and “Sweetcorn polenta”.  I chose the hummus for two reasons: because it would be nice to eat slowly while drinking and chatting, and because I’d been introduced to ful in the last year by a work colleague and I loved it.  Plus, Tiff has lived in the Middle East so I figured she could give an honest opinion.

Tiff: I will.

Anna: The polenta was a bit of a random choice.  Not something I would ever go for in a million years, but in for a penny as they say.  It wasn’t until I started cooking that I realised that this was going to be a meal of four mushes.  Four slightly different coloured mushes.

Kate D: We’re in the mood for mush! Continue reading “A vegetarian feast of four mushes from “Plenty””

A vegetarian feast of four mushes from “Plenty”

“Multi-vegetable paella” from “Plenty”

Kirstin: This looked so fantastic in the book, I had to try it. As expected, it was a real faff to make. There were lots of stages and lots of ingredients, including shelling broad beans. It said it served two, but it could have served four.

Tom: Would it have served two as a main course?

Kirstin: No, even then it would have been three. We had it with barbecued meats.

Mark: It was a riot of summer colour, with all the taste of the southern Mediterranean. What was really nice was that it was lighter because it didn’t have seafood. So it was the perfect complement to the meat we were having. Seafood would have made it too rich.

Tom: I’m not sure what the definition of a paella is, but this had that creamy richness that I associate with paella, even though it didn’t have seafood in it. It was a lovely accompaniment to all that meat.

Continue reading ““Multi-vegetable paella” from “Plenty””

“Multi-vegetable paella” from “Plenty”