I had a dreamy weekend cycling along pretty
canals (apparently the East of London of sinking in them), digging up old
ladies gardens, watching the Big C and enjoying spending time with Yvette.
Cooking was also on the agenda! On Friday
night, we have tortilla wraps filled with aubergine, butter squash, boisin,
humus and salad. Saturday night was intended as dim sum night as
there is (miraculously) a Chinese supermarket right next to Yvette’s house.
However on this occasion the Chinese supermarket failed us and we had to
improvise. So this is what we did:
Ingredients:
Puy
lentils
Chorizo
(we got ours from the sausage shop in Brighton – delicious)
2
onions
lots
of garlic
baby
spinach
mushrooms
Firstly
put the lentils on to simmer.
Chop
and fry onions. Chop mushrooms and add in.
Slice
chorizo and put some in with the onions and mushrooms to flavour them and some
in the oven (on a fairly high heat) to get irresistibly crispy.
Chop
and add garlic to the onions and mushrooms. Add half a tin of chop tomatoes and
a vegetable stock cube
When
lentils are done, drain, leaving a little water still in and add to the rest
Stir,
simmer, add spinach until wilted.
Serve
with oven chorizo sprinkled on top with garlic bread.
I have to apologise for my appalling
photography. It really doesn’t do justice to this meal so I’ve decided not the
put in up. I’m going to put up a picture of Yvette on a boris bike instead. I’m going to make it my mission to research food photography (if I
ever get a free evening this week).
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