Basic stuff

Work is rolling in at a steady rate — as in, a new manuscript comes in to be proofread roughly half an hour after I’ve submitted the previous one… It’s money in the bank, but it’s a tiring pace and doesn’t leave a lot of time for winding down with cat cuddles and a video game ๐Ÿ˜ฆ It also doesn’t leave much mental energy for creative cookery, so this week I’ve just done carbonara to my dad’s recipe. I got two portions, and for the one I had tonight I melted in a chunk of taleggio, which worked pretty well — I might try chopping up a block of taleggio and stirring it in to the hot pasta next time I do carbonara. It’s an excellent melting cheese, so the results should be interesting! ๐Ÿ˜€


I <3 my slow cooker!

Sooo good for winter-warmer type stews ๐Ÿ™‚

I did a meat feast stew yesterday — as many different sorts of meat as I could get, simmered in the slow cooker for ~7 hours with a tin of plum tomatoes, a bit of stock and plenty of sautรฉed onions, mushrooms, garlic, herbs and some chilli flakes ๐Ÿ˜€

The meats I used:

  • 250g chicken thigh (I prefer this ‘cos it’s less dry than breast)
  • 250g belly pork (my favourite cut! :D)
  • 250g lamb neck (the amount of bone in this caught me a bit off-guard… I think I’ll go for shank or shoulder next time)
  • 250g diced chuck steak (the butcher was out of beef shin)
  • 500g turkey thigh mince
  • 12 mini cooking chorizos

Hella rich, hella yummy, lots of portions — I won’t be going hungry for a bit! ๐Ÿ˜€

Ooooh, curry curry curry start with c!


I made curry this week — sausage curry, to be specific. It was an improvised recipe which took some cues from this one, but with the following modifications:

  • Sausages instead of prawns, chopped into slices and added to the pan at the same time as the spices (more on those below)
  • Loads of celery
  • 0% fat Greek yogurt instead of cream, and more of it
  • Instead of korma paste, I used a curry spice mix of my own devising which consisted of:
    • ยผ teaspoon each of turmeric and dried chilli flakes
    • 1 teaspoon each of paprika, cumin and dried coriander leaf
    • A generous grating of black pepper

It turned out pretty darn well ๐Ÿ˜€ I might dial down the black pepper next time, though — 24 twists of the grinder did take the heat level pretty high. I might also use ยฝ teaspoon each of turmeric and paprika, to see how that affects the colour of the sauce — this one turned out an interesting shade of orange xD Other possible tweaks include cream rather than yoghurt and using less than 500ml water, to account for liquid released from the veg as they cook.

Taggin’ the bolognese

I am bereft of ideas for more original blog posts at the moment, so I’m going to ramble about what I had for supper yesterday… Again… xD

‘Twas this:

With, as ever, a few tweaks/caveats/what-have-you:

*Wholewheat tagliatelle (yum, fibre! Keeps things moving!)

*250g each of pork and beef mince, because those were the smallest package sizes my local supermarket had

*Due to the above, 300ml stock and one miniature bottle of white wine (187ml, give or take)

*6 or 8 celery stalks (chopped), because I can never remember how long celery is supposed to last in the fridge (the rest of the head of celery is going to go into a curry next week). Plus, y’know, vitamins and roughage ๐Ÿ˜€

*454g sausage, because I bought a cheapo packet of Cumberland soss from the supermarket, put them in the freezer so they’d keep, couldn’t detach one sausage from the frozen mass and decided ‘[bleep] this, I’ll just throw the lot in’. Ehehehe. A lesson in the importance of forward planning, methinks

*About 200-250ml double cream, because I’m naff at judging liquid quantities by eye and accidentally poured too much in xD

In any case, the whole thing turned out very deliciously ๐Ÿ˜€ I got five portions altogether — four with pasta and one that’s just sauce. My freezer is looking very well stocked! ๐Ÿ˜€