Delicious Kake Food

Spinach and cheddar savoury muffin slices. Based on a recipe for spinach and feta muffins. I used grated mature cheddar instead of the feta. I also baked the mixture in the base of a silicone 1 kg loaf pan for 30 minutes at Gas Mark 4, to get a more easily-sliceable end result. Adults and 10-month-old baby ate this, plain or spread with cream cheese.

Puy lentil salad. Canned Puy lentils, drained and mixed with finely-chopped red onion, halved cherry tomatoes, and roasted red pepper slices, then dressed with olive oil and balsamic vinegar. Only people with molars ate this.

Halved cherry tomatoes and roasted red pepper slices. Alternative to the above for younger persons with fewer teeth.

Clementine segments. (The ones with pips were eaten by the chef in the kitchen before serving. You can see which ones have pips by holding them up to the light.)

Sliced plums. Zapped in the microwave for a minute to soften, then left to cool. Enjoyed by adults and baby.

I have been under the weather for the past week due to food poisoning, and I’m only just getting back to the point where I really feel like eating. Last night, bob made pork sausages, Marmite roast potatoes, steamed green beans, and anchovy gravy. Tonight I used the leftover sausages and anchovy gravy to make…

Puy lentil, spinach, and sausage stew. Cook Puy lentils in vegetable stock until done; meanwhile, fry sliced onions until nicely browned. Combine the cooked Puy lentils, the cooked onions, some frozen whole-leaf spinach, a sliced cooked sausage or two, and some anchovy gravy. Simmer down until the spinach is thawed and cooked, and the liquid is mostly gone.

You could serve this with bread or potatoes, but I just had it on its own.

Gnocchi with prawns and spinach. Gently cook some finely-chopped garlic in plenty of olive oil, without browning. Add defrosted frozen chopped spinach and continue to cook. Add a dollop of tomato sauce (I used Loyd Grossman brand). Add cooked peeled king prawns, season to taste, and heat through. Serve with cooked gnocchi (I used ready-made ones).

Nigerian brown beans cooked with palm oil. Following instructions from eccentricyoruba, who is teaching me to cook Nigerian food.

Yam pottage with spinach. Left over from last night.

Jollof rice. Roughly following instructions from African Food TV, though I left out the bell peppers, and I substituted garam masala for the curry powder since I didn’t have any.

Fried plantain. Ripe (but not too ripe) plantains, sliced diagonally and fried in sunflower oil.

Yam pottage with spinach. Following instructions from eccentricyoruba, who is teaching me to cook Nigerian food.

Pork chops. The chops were from the happy pig we bought from Yorkshire Meats. I just grilled them. This meat is good enough that it didn’t even need salt.

Tonight’s menu changed dramatically as the number of guests expected waxed and waned. In the end, it was just me!

Spicy chickpeas and spinach.

Spiced mushrooms. With mustard seed, tomato, and fresh coriander.

Radish and cucumber salad. Seasoned with salt and fresh lemon juice.

Basmati rice. Done in the rice cooker.

Today I celebrated the exotic heritage and customs of my people.

Pancakes were made by bob from Delia’s recipe. I made savoury fillings:

Spinach. Chopped onion fried until brown (not just golden) in olive oil; frozen spinach and squeezy garlic added along with some boiling water; stirred until the spinach was defrosted, then simmered until the liquid was gone. This was deliberately underseasoned because it was going to be put with a saltier tomato sauce and some cheese.

Tomato sauce. Chopped onion and carrot gently sautéed (not browned) in olive oil; red wine added and simmered off; canned tomatoes added along with a generous pinch of sugar. Simmered down until thick.

Grated cheddar cheese. I hope I don’t need to give instructions for this.