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Monday, 12 October 2015

(Slow cooker) Spicy aubergine sauce

This started as me having a go at making Caponata, until I remembered that a vital ingredient was capers. The last time I bought capers, there was a jar in the house for literally years, so I thought it was best to make something else.

I used miso paste in place of some stock just because I had it, and it has been hanging around for a while - stock or a teaspoon of marmite with the same amount of liquid would work just as well.

I'm still getting tomatoes from the greenhouse, got lots of home grown garlic left and plenty of evil padron peppers to use up. Supposedly, some peppers are spicy and some aren't, however; maybe my greenhouse makes them all super spicy. I've had to prepare them using a knife and fork otherwise the chilli oil stays on the skin/under the nails for days. Not good! Bell peppers and a chilli or two for spice would be fine instead.

400g cherry tomatoes
2 aubergine cut into chunks
4 cloves of garlic, smashed with salt and cut finely
100g chopped red onion, frozen
6 padron peppers, finely sliced (or 2 bell and 2 chillies)
1tbsp miso paste (dissolved in 150ml boiling water)
Good handful fresh oregano leaves stripped from stalk

Prepare all the veg and throw in the slow cooker.

Give it all a good stir and put on the low setting for 4-6 hours.

I use a plug timer if I'm out all day, as my slow cooker is quite hot and it'd weld to the dish of left for too long!

Serves 6 (a little goes a long way, it's spicy!)

Spicy couscous salad
Stir some sauce into cold couscous and keep in the fridge

Spicy pasta salad
Stir into cold pasta for a yummy packed lunch.

You could also have it hot on pasta, or as a side dish with chicken or fish.




Thursday, 8 October 2015

Spicy Goulash

Having eaten and drunk our way around two cities for a week, and enjoying hotel breakfasts a little too much, I thought it was high time to get back to Slimming World. Tonight's supper was served with water, I wonder how long that will last?

This wonderful store cupboard recipe was adapted from Jack Munroe's book, and you can find the recipe here.

1 x 400g tin kidney beans
1 x 400g tin chick peas
2 garlic cloves
Fry light
2 tsp spicy paprika
1 x 400g tin tomatoes
1 tsp marmite
1 stock cube
Cook from frozen Iceland SW meatballs (optional). Sound gross but they're good quality.

Drain and rinse the beans.
Chop the garlic finely (the only reason I didn't use onion too was that I didn't have any). Fry gently in fry light, adding the paprika. When it dries out as a splash of water. If you don't like it so spicy use sweet smoked paprika.

Add the tomatoes and half a tin of water. Add the marmite and the stock cube and bring to the boil then reduce to a simmer. If using, add the meatballs. Stir to break up the stock cube. Simmer for 15min.

Add the beans and simmer until reduced and a bit thicker.

Serves 3