Kooky Mess

Kooky Mess

  • Servings: 1
  • Difficulty: easy
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Kooky Mess

 

 

 

 

 

 

At times, there are recipes that I concoct which defy categorisation or even label and this is a very good example.

The day I was making it, I was asked by three people what I was having for dinner and I was at a total loss for words. I mean, how do you explain a bowl of mixed mash, which briefly sums up this kooky mess?!

To quote Francois Mauriac, “To love someone is to see a miracle invisible to others.” And that is exactly how I feel about today’s recipe.

a bowl of mashed vegetables may not be to everyone’s taste but I am totally in love with this utterly comforting mess!

Ingredients

1 Medium sweet potato

1 Cup shredded cabbage

1 Large carrot

1 Large onion

1-2 Tablespoons cheddar cheese, crumbled

1 Teaspoons olive oil

Freshly ground pepper to taste

Salt to taste

Method

  1. Wash, boil, peel and mash the sweet potato.
  2. Wash, scrape and finely grate the carrot.
  3. Peel, wash and finely slice the onion.
  4. Heat the oil in a frying pan.
  5. When hot, lower the heat and throw in the sliced onions along with salt to taste.
  6. Mix well, cover and cook for 5 minutes.
  7. Uncover and add the shredded cabbage and grated carrot.
  8. Once again, cover and cook for 7 to 8 minutes.
  9. Uncover and add the mashed sweet potato, freshly ground black pepper and cheese.
  10. Mix well and pat the mixture down.
  11. Cover and cook for 10 minutes.
  12. Serve hot or warm with some hot sauce.

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Butter Bean Salad

Butter Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Butter Bean Salad

 

 

 

 

 

 

There are some days when I just fancy a big plate (or bowl) of salad for my dinner. So I try to come up with kooky recipes using whatever I have in the kitchen.

In case of today’s salad, I fancied a “beany” one and decided to make it out of some butter beans lying around in my store cupboard.

Since I had some frozen french beans, carrots and sweetcorn in my freezer, decided to throw them in along with some pickled purple cabbage.

Addition of celery and raw garlic makes this a very fragrant salad.

an unusual salad combining raw, cooked and pickled ingredients

Ingredients

1 Cup cooked butter beans

1 Cup shredded purple cabbage

1 Cup boiled mixed french beans, carrots and sweetcorn

1 Large onion

1 Head of garlic

2-3 Celery stalks (including leaves)

8-10 Cherry tomato

1-2 Tablespoons white wine vinegar

1-2 Tablespoons olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1/2 Teaspoon wasabi paste (or a few drops of wasabi hot sauce)

Freshly ground pepper to taste

Salt to taste

Method

  1. First, we need to pickle the cabbage mixture.
  2. Peel, wash and finely slice the onions. Separate the strands.
  3. Peel and finely slice the garlic cloves along their length.
  4. Put the shredded cabbage, onion stands and sliced garlic in a large bowl.
  5. Add the white wine vinegar and salt to taste.
  6. Toss well, cover tightly and let this mixture pickle for 6 to 8 hours.
  7. When you are ready to prepare the salad, wash, wipe and dice the celery. Chop the leaves, if using.
  8. Wash and dry the cherry tomato. Slit them from the base leaving them intact (this allows the dressing to penetrate).
  9. To make the dressing. whisk together the olive oil, juice of lime or lemon, mustard powder, wasabi, salt and pepper.
  10. Add the cooked butter beans. boiled vegetables, celery and cherry tomato to the cabbage mixture.
  11. Pour over the dressing and toss well before serving.

Back with an Eclectic Omelette

Eclectic Omelette

  • Servings: 1
  • Difficulty: easy
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Eclectic Omlette

 

 

 

 

 

 

For the past several weeks, I was having serious hardware problems with my laptop which kept me off the internet.

Won’t bore my kooky readers with the saga but the sum of the story: my hard drive had to be reformatted, OUCH! Had a few recipes and photos lined up for posting here, now they are all gone :-(.

I got my laptop back just before I was off on a four day break to Goa and so it delayed my coming online that much more.

Now that I am back with a well-behaved machine, looking forward to resuming my kooky postings :-).

Today’s recipe is one which I threw together at the very last minute. Returned from Goa to a frugal kitchen home to some onions, ginger, chilli, carrot, tomato, coriander and cheese. I had brought back with me local brown bread known as poi (seen in the photograph) so decided to make an eclectic omelette.

The premise of this recipe is to cook the “base”, cool it down and add it to the beaten eggs to make an omelette. This results in a nice, firm omelette (as opposed to watery one which can sometimes happen when you add vegetables).

If you would like to try this recipe (or rather, method) use whatever you have on hand in terms of vegetables and cheese. Bits of bacon or ham would also make a welcome addition.

Poi is a type of Goan bread which you can get in white and brown variety (I had the latter). In terms of taste, it is a bit like the Italian Ciabatta. It is sold freshly made early morning. If you miss the morning delivery, you won’t get it again during the day (at least, this is the case in some parts of Goa). It is moreish and a very good match for any type of egg recipe.

Without further ado, let’s get cracking with this eclectic omelette.

Ingredients

2 Eggs

1 Large onion

1 Large tomato

1 Carrot

Fresh ginger the size of your thumb

Handful of fresh coriander

2-3 Green chilli (or to taste)

1 Tablespoon cheese (I used Cheddar)

1-2 Teaspoons oil

Salt to taste

Freshly ground black pepper to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Wash, scrub and finely grate the carrot.
  4. Wash and slice the chilli.
  5. Wash, peel and finely grate the ginger.
  6. Wash, dry and chop the coriander.
  7. Crumble or cube the cheese.
  8. Heat the oil in a wide base frying pan.
  9. Once it is hot, add the onion, tomato, carrot, chilli and ginger.
  10. Add salt to taste.
  11. Mix well, lower the heat, cover and cook for 10 minutes.
  12. Once the time is up, take the pan off the heat and let it cool down. You can do this in advance.
  13. When you are ready to make the omelette, beat the eggs in a bowl,
  14. Add the coriander along with a pinch of salt and pepper to taste.
  15. Mix well and tip in the contents of the frying pan to the eggs.
  16. Put the pan back on the burner and turn on the heat.
  17. Mix all the ingredients in the bowl so that the eggs and vegetables are totally into each other (!).
  18. Add the cheese.
  19. Once the pan is hot, add the eggy mixture.
  20. Turn the heat down to minimum, cover and cook the omelette for 10-12 minutes.
  21. Carefully flip over and cook the other side for a few minutes before dishing out.