Saturday dinner: pumpkin, green beans, chickpeas, rice
Pumpkin, green bean, and chickpea curry. Chop and sauté an onion and some garlic; add hot curry paste and tomato purée and cook for a few more minutes; add vegetable stock, tamarind paste, grated jaggery, coconut cream, cooked chickpeas, and peeled, cubed pumpkin; cook for about 20 minutes; add sliced green beans; cook for another 15-20 minutes.
Served with jasmine rice done in the rice cooker.
Saturday dinner: Smoked fish, ham, aubergines, green beans, tomatoes, bread
Picnic-style dinner tonight:
- Smoked fish selection (trout, mackerel, salmon) with tartare sauce
- Polish “feast ham”
- Aubergine salad (cut into wedges, brush with oil, cook slowly in frying pan until soft, dress with a little more olive oil and some seasoned vinegar)
- Stewed green beans (with finely-chopped onion/garlic/tomato, ground cumin, ground cinnamon, pomegranate molasses)
- Fresh tomatoes
- Enormous dill pickles
- Rye bread from the farmers’ market
Saturday dinner: Vegetables and rice
A simple, fresh-tasting vegetable stew served with jasmine rice done in the rice cooker.
Vegetable stew. Finely-chopped onion and garlic sweated gently in olive oil. Added celeriac and carrots, cut into batons. Stewing liquids: cider, vegetable stock, tinned tomatoes, splash of soy sauce. Later, added green beans, broccoli, radishes, courgettes, and a finely-chopped pickled gherkin. Cooked with the lid off until done.