If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
-J.R.R Tolkien

24 February 2011

Rustic chickpeas, mushrooms and mash

So you remember how I was declaring my love for zumba in my previous post? My love for zumba caused me to sprain the ligament on my ankle yesterday. It hurt like hell. I am not able to move around very well now, I can't stop laughing at my self hopping around looking pretty stupid. Anyway, I have the best boyfriend in the world, he has been pampering me with flowers and sweets and a lovely dinner yesterday.

He stewed some canned chickpeas with onion, garlic, spinach and spices (ras el hanout, tagine mix, piri and something else too), cooked the mushrooms with red wine vinegar and shallots and made mashed potatoes with garlic cream cheese and some herbs. He is my hero!

This dish is lovely with some red wine, we were having some Italian Vino d'Tavola, but I think the meatyness and spice of the chickpeas can match to some heavier, earthier reds. Have to expirement something else next time...

22 February 2011

Today I made A Pretty Good Omelette (whatever the French may say)

So, not so much cooking has been happening recently. Seems like it is not my top priority when my days are full of stuff to do... but it will come back, and I'm happy to accept that. The main point is to enjoy fully the things you have time to do.

This morning I was studying food culture of Provence in France, and then it became my top priority to cook a tasty brunch for us, instead of writing an essay. So I decided on an omelette. Cooking an omelette for a chef is scary, but I think it came out pretty good even if I say so myself. The trick is to cook it just for the right time so that the inside is still a little runny. Traditionally the outside should have no colour, but mine wasn't really traditional, with lots of filling as well ; red pepper, rocket and pecorino cheese, with a little pesto, salt and pepper.