sources
nasi goreng with fried egg - Waitrose Kitchen, January 2012, p86
Showing posts with label waitrose. Show all posts
Showing posts with label waitrose. Show all posts
Monday, 21 April 2014
Tuesday, 4 February 2014
Wednesday, 8 January 2014
Friday, 6 December 2013
Thursday, 14 November 2013
Wednesday, 6 November 2013
Wednesday, 23 October 2013
Tuesday, 22 October 2013
butternut squash and caramelised onion risotto
sources
butternut squash and caramelised onion risotto - Waitrose October recipe card 2013
Wednesday, 16 October 2013
butternut squash and caramelised onion risotto
Is there anything better on a crisp and cold autumnal evening, than running home from work in record time (mostly due to my new watch, I suspect. Best birthday present ever), and then finding a spanking new risotto recipe, care of one of those free cards you pick up in the supermarket?
We’re loving our risottos at the moment, and squash and pumpkin are obviously terribly du jour, so clearly pumpkin risotto is a match made in autumnal heaven. As with everything, we’ve already got a standard version care of Donna Hay and her leek and feta-laced version, but by dint of fact we’ve not had it since 2010 I’m willing to suggest it’s not our bestest Arborio-Cucurbita love-in.
As it turns out, this one from Waitrose is amazing. Not only is it rich, warming and hearty enough to sooth Ana’s cold, I also get to use my new birthday-risotto spoon. Even better not only do you not have to stir it (much), it’s also a handy home for my rapidly going out of date jar of dried thyme. BOOMTOWN!
sources
butternut squash and caramelised onion risotto - Waitrose October recipe card 2013
We’re loving our risottos at the moment, and squash and pumpkin are obviously terribly du jour, so clearly pumpkin risotto is a match made in autumnal heaven. As with everything, we’ve already got a standard version care of Donna Hay and her leek and feta-laced version, but by dint of fact we’ve not had it since 2010 I’m willing to suggest it’s not our bestest Arborio-Cucurbita love-in.
As it turns out, this one from Waitrose is amazing. Not only is it rich, warming and hearty enough to sooth Ana’s cold, I also get to use my new birthday-risotto spoon. Even better not only do you not have to stir it (much), it’s also a handy home for my rapidly going out of date jar of dried thyme. BOOMTOWN!
sources
butternut squash and caramelised onion risotto - Waitrose October recipe card 2013
Tuesday, 15 October 2013
vietnamese beef noodle soup
There’s a definite touch of winter in the air in SW14, not least because everybody is suffering some sort of cold. Milo for one is pleased as he can finally have his favourite menthol vaporising nightlight in his bedroom, which he’s been banging on about since the evenings started drawing in.
Even better (for me) is the unexpected appearance of 36 bottles of beer on my doorstep, care of Dr R P Manwaring, all the way from Australia via Beer Hawk.
Best. Birthday. Ever.
Anyway, faced with the spectre of snot, hacking coughs and a dramatic increase in front room blankets, emergency intervention is required in the form of our favourite ginger-infused, spicy Vietnamese beef and noodle soup, after the last of the black forest gateaux of course...
Just the smell of the spicy broth simmering away is enough to clear the sinuses, although once again I forgot about the lemon grass:
Amongst the many beauties of this recipe is once you’ve got the base broth (cinnamon, star anise, ginger, chicken stock, fish sauce, and erm lemon grass), you can add any variety of chopped veg to it depending on your mood. We didn’t have pak choi because I forgot it, but we did have beansprouts and red pepper, and I’ve also been known to throw in matchsticked carrots, mini corn, tenderstem broccoli and shredded cabbage – all delicious additions.
sources
vietnamese beef noodle soup - Waitrose Kitchen, Feburary 2012, p88
Even better (for me) is the unexpected appearance of 36 bottles of beer on my doorstep, care of Dr R P Manwaring, all the way from Australia via Beer Hawk.
Best. Birthday. Ever.
Anyway, faced with the spectre of snot, hacking coughs and a dramatic increase in front room blankets, emergency intervention is required in the form of our favourite ginger-infused, spicy Vietnamese beef and noodle soup, after the last of the black forest gateaux of course...
Just the smell of the spicy broth simmering away is enough to clear the sinuses, although once again I forgot about the lemon grass:
Amongst the many beauties of this recipe is once you’ve got the base broth (cinnamon, star anise, ginger, chicken stock, fish sauce, and erm lemon grass), you can add any variety of chopped veg to it depending on your mood. We didn’t have pak choi because I forgot it, but we did have beansprouts and red pepper, and I’ve also been known to throw in matchsticked carrots, mini corn, tenderstem broccoli and shredded cabbage – all delicious additions.
sources
vietnamese beef noodle soup - Waitrose Kitchen, Feburary 2012, p88
Thursday, 10 October 2013
Thursday, 26 September 2013
Friday, 26 July 2013
nasi goreng with fried egg
Look at this - not only using up the prawns from monday, but a random yellow pepper (I can't remember what it's from) and the rest of the green beans, and all topped off with the last egg.
Man, I'm good, and whilst I'm taking one for the team and emptying the fridge for the good of the environment, Ana and Milo are getting into the holiday spirit:
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Man, I'm good, and whilst I'm taking one for the team and emptying the fridge for the good of the environment, Ana and Milo are getting into the holiday spirit:
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Friday, 19 July 2013
#GreatSummerOfBurger Episode 10: Waitrose aberdeen angus peppercrusted burger
It's been cracking summer so far, so determined to make the best of it myself and Milo head out to the wilds of Kent for a weekend's camping, with a side-order of using up our free Leeds Castle ticket.
Of course we can't legislate for the rest of London heading down the M20 at exactly the same time as us, using up the only nice weather of the weekend in a traffic jam. More disappointing is the next installment of the #GreatSummerOfBurger, tonight featuring pepper-crusted Aberdeen Angus burgers from the Waitrose meat counter.
I'll admit the three-hour Kent car park may have put me into a bit of a bad mood, and the fact the fire kept going out didn't improve it, but surely the smell and sizzle of some quite thick beef patties can lift the heart of any proto-caveman?
Sadly the smell (and sound) far out did the flavour which ended up being dominated by the peppery-herb crust, with a disappointingly watery body to the patty. Boring.
There must be an easy way to make burgers at home, before transporting them to a camp site for that night's dinner, because fire cooked burgers not only taste delicious, their smell and promise puts extra pep into any tent erecting going on. As does a couple of cheeky brewskis on ice.
Of course we can't legislate for the rest of London heading down the M20 at exactly the same time as us, using up the only nice weather of the weekend in a traffic jam. More disappointing is the next installment of the #GreatSummerOfBurger, tonight featuring pepper-crusted Aberdeen Angus burgers from the Waitrose meat counter.
I'll admit the three-hour Kent car park may have put me into a bit of a bad mood, and the fact the fire kept going out didn't improve it, but surely the smell and sizzle of some quite thick beef patties can lift the heart of any proto-caveman?
Sadly the smell (and sound) far out did the flavour which ended up being dominated by the peppery-herb crust, with a disappointingly watery body to the patty. Boring.
There must be an easy way to make burgers at home, before transporting them to a camp site for that night's dinner, because fire cooked burgers not only taste delicious, their smell and promise puts extra pep into any tent erecting going on. As does a couple of cheeky brewskis on ice.
Monday, 10 June 2013
spinach, tomato and chick pea curry
We're all feeling a little brackish after yesterday's BBQ. It's been a slow back-to-school sort-of day, ticking things off our "What have you done today to make you feeeeeeeeeeeeeeeeel Proud" list, so we're looking for something peppy to put some zing into our Monday.
Another facet to consider comes in the form of a constantly-hungry five year-old, who combines Victorian urchin-esque levels of starvation with previously unfathomable levels of not being tired. Determined to break this habit, tonight he's having a rice and pulses-laden curry with us. Bosh! Yeah, try and claim you're hungry and resist sleep with this weighing you down!
I know I've mentioned this before, but one of the many pleasures of making this dish is the fact you can vary the curry paste every time, so you in theory you can never get bored of it. That and the lovely combination of zippy, warming ginger and earthy chick peas. It's fab for winter or a unseasonably cold summer day.
wine time
We had some left-over beers in the fridge which are an obviously fine match with curry, but if you wanted to drink vino usually I'd recommend either a Carmenere/Merlot if you wanted red, or Riesling/Gerwurtz for whites. However, I had some Cremant du Bourgogne with curry recently and it was divine as the fizz and residual sugar really complemented both the spices and the heat. Even better, it's half the price of Champagne for almost the same juice!
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Another facet to consider comes in the form of a constantly-hungry five year-old, who combines Victorian urchin-esque levels of starvation with previously unfathomable levels of not being tired. Determined to break this habit, tonight he's having a rice and pulses-laden curry with us. Bosh! Yeah, try and claim you're hungry and resist sleep with this weighing you down!
I know I've mentioned this before, but one of the many pleasures of making this dish is the fact you can vary the curry paste every time, so you in theory you can never get bored of it. That and the lovely combination of zippy, warming ginger and earthy chick peas. It's fab for winter or a unseasonably cold summer day.
wine time
We had some left-over beers in the fridge which are an obviously fine match with curry, but if you wanted to drink vino usually I'd recommend either a Carmenere/Merlot if you wanted red, or Riesling/Gerwurtz for whites. However, I had some Cremant du Bourgogne with curry recently and it was divine as the fizz and residual sugar really complemented both the spices and the heat. Even better, it's half the price of Champagne for almost the same juice!
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Thursday, 30 May 2013
nasi goreng
We're rather betwixt and between things at the moment: We're all still slightly catching up after a long weekend under canvas, the house is still full of strange piles of damp and steaming tent, and nobody can be bothered to go to the supermarket as the weekend is only a couple of days away.
Luckily Kay has come up for a couple of days which galvanises into some sort of action, at least where the tent and sorting out the garden is concerned. The shopping is still somewhat elusive though, so once again we fall back on the cupboards for sustenance.
For a while it's a looking a bit grim, (cannellini bean, pasta and tomato puree anybody?) but things are hastily turned around with the discovery of a packet of prawns in the freezer. Bung in the last of the rapidly-fading veg from the fridge, smother it in soy sauce and Bajan yellow chilli sauce, and hide it all under an egg, and voila - Nasi Goreng!
Wine Time
Did you know over the past decade or so the biggest market for Moscato D'Asti is South East Asia? Bonkers I know, but grab a bottle and try it with this sour and spicy concoction and it'll make total sense. The light fizz, floral notes and off-dry touch of sweetness all combine perfectly with Asian food.
Luckily Kay has come up for a couple of days which galvanises into some sort of action, at least where the tent and sorting out the garden is concerned. The shopping is still somewhat elusive though, so once again we fall back on the cupboards for sustenance.
For a while it's a looking a bit grim, (cannellini bean, pasta and tomato puree anybody?) but things are hastily turned around with the discovery of a packet of prawns in the freezer. Bung in the last of the rapidly-fading veg from the fridge, smother it in soy sauce and Bajan yellow chilli sauce, and hide it all under an egg, and voila - Nasi Goreng!
Wine Time
Did you know over the past decade or so the biggest market for Moscato D'Asti is South East Asia? Bonkers I know, but grab a bottle and try it with this sour and spicy concoction and it'll make total sense. The light fizz, floral notes and off-dry touch of sweetness all combine perfectly with Asian food.
sources
nasi goreng with fried egg - Waitrose Kitchen - January 2012, p86
Saturday, 20 April 2013
spinach, tomato and chick pea curry
Having spent yesterday running around the Tower of London with the Pitcher-Manwarings, today we're in recovery-mode. There's not much going on, we mooch around the flat and mow the lawn, with a side-trip to the supermarket and movie night watching the next-installment in Milo's ongoing superhero addiction.
Strangely enough despite going to the shops today, tonight we're in left-over mode as inexplicably there were some unloved tomatoes hiding in the fridge, alongside a bag of spinach. Well, the spinach is more explicable because I suspect most of us have salad sadly wilting away. Anyway rather than bin it, it's rescued in the form of one our favourite curries - Waitrose's spinach, tomato and chick pea curry.
Regular readers will note (other than my ongoing battle with tardiness), this is a regular meal chez Barnes. It's also unusual in that rather than making my own curry paste, it's probably the only recipe I make with a bottled sauce, and tonight it's Patak's Madras. I think it's one of the main reasons why we like it, because you can easily vary the flavours and spice level from week-to-week with a different sauce.
Tonight we also get Milo back on the curry bandwagon. He turns his nose up at the spinach - "It's slimy! - but everything else goes down a treat, accompanied by healthy dollop of yoghurt. To be honest, as he loves chick peas, rice and tomatoes, I'm not standing for much moaning.
Wine Time
Partly due to the aforementioned paste variations, this is a very adaptable meal to pair with wine. Generally you could team it with a crisp white with a touch of residual sugar as it can be quite spicy, think Riesling, Gewurtz, Pinot Gris or Viognier. We went red tonight, and Chile's heroic Carmenere is a great go-to with curry, but I'd wager a new wave young vintage Rioja would be a great alternative. Obviously no wine for Milo.
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Strangely enough despite going to the shops today, tonight we're in left-over mode as inexplicably there were some unloved tomatoes hiding in the fridge, alongside a bag of spinach. Well, the spinach is more explicable because I suspect most of us have salad sadly wilting away. Anyway rather than bin it, it's rescued in the form of one our favourite curries - Waitrose's spinach, tomato and chick pea curry.
Regular readers will note (other than my ongoing battle with tardiness), this is a regular meal chez Barnes. It's also unusual in that rather than making my own curry paste, it's probably the only recipe I make with a bottled sauce, and tonight it's Patak's Madras. I think it's one of the main reasons why we like it, because you can easily vary the flavours and spice level from week-to-week with a different sauce.
Tonight we also get Milo back on the curry bandwagon. He turns his nose up at the spinach - "It's slimy! - but everything else goes down a treat, accompanied by healthy dollop of yoghurt. To be honest, as he loves chick peas, rice and tomatoes, I'm not standing for much moaning.
Wine Time
Partly due to the aforementioned paste variations, this is a very adaptable meal to pair with wine. Generally you could team it with a crisp white with a touch of residual sugar as it can be quite spicy, think Riesling, Gewurtz, Pinot Gris or Viognier. We went red tonight, and Chile's heroic Carmenere is a great go-to with curry, but I'd wager a new wave young vintage Rioja would be a great alternative. Obviously no wine for Milo.
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Saturday, 13 April 2013
spinach, tomato and chick pea curry
I know Chaucer favoured April showers, but this is getting ridiculous. Not only has it tanked down for a whole week, the weather gods have kindly thrown in some arctic winds into the mixer. Thanks Thor.
To make matters worse, I'm in a right, redundancy-based grump and spend most of the day picking arguments with lovely Ana. It could be our new alcoholic cold turkey of course. Anyway, she gamely plays along for a while, pointing out my inadequacies, before finally snapping and kicking me out for a run in the tempest on the basis it'll cheer me up.
15K later, she's almost right as I return damp, cold and marginally mollified. Even better, not only have Ana and Milo made a tray of brownies, perfect for post-run energising, but there's also the latest Scandi-crime-drama, Arne Dahl, on TV to look forward to.
Chilled to bone, I'm half tempted to join Milo in the bath, but just about sort myself out with a shower and a temporary injection of brownies. I still manage to fall asleep on snuggling duty.
Still, curry for dinner and seeing as it's so cold, I double the ginger to drive out the damp. No photo though, sorry...
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
To make matters worse, I'm in a right, redundancy-based grump and spend most of the day picking arguments with lovely Ana. It could be our new alcoholic cold turkey of course. Anyway, she gamely plays along for a while, pointing out my inadequacies, before finally snapping and kicking me out for a run in the tempest on the basis it'll cheer me up.
15K later, she's almost right as I return damp, cold and marginally mollified. Even better, not only have Ana and Milo made a tray of brownies, perfect for post-run energising, but there's also the latest Scandi-crime-drama, Arne Dahl, on TV to look forward to.
Chilled to bone, I'm half tempted to join Milo in the bath, but just about sort myself out with a shower and a temporary injection of brownies. I still manage to fall asleep on snuggling duty.
Still, curry for dinner and seeing as it's so cold, I double the ginger to drive out the damp. No photo though, sorry...
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Thursday, 28 February 2013
spinach, tomato and chick pea curry
The holiday officially came to an end today as everybody is back to work/school, and aren't we all delighted?
Even better, Blighty's fab weather remains brilliantly on-message with persistent drizzle and fantastically bone-chilling temperatures. It's like a damp, cold welcome home cuddle from a depressive teddy bear. With tourette's.
What better excuse do we need to knock up a curry to inject some warmth into our bodies and much-needed mood-enhancing chemicals into our sleep deprived brains.
Thanks Waitrose! It's strange how a simple combination of earthy chick peas and spinach, plus sweet tomatoes and a healthy dollop of chilli can make somebody so happy.
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Even better, Blighty's fab weather remains brilliantly on-message with persistent drizzle and fantastically bone-chilling temperatures. It's like a damp, cold welcome home cuddle from a depressive teddy bear. With tourette's.
What better excuse do we need to knock up a curry to inject some warmth into our bodies and much-needed mood-enhancing chemicals into our sleep deprived brains.
Thanks Waitrose! It's strange how a simple combination of earthy chick peas and spinach, plus sweet tomatoes and a healthy dollop of chilli can make somebody so happy.
sources
spinach, tomato and chick pea curry - Waitrose Recipe Cards, Early September 2010
Tuesday, 5 February 2013
vietnamese beef noodle soup
Oh look, another evening of soup! Actually, we're quite pro soup in this house, but only because we're fairly ruthless about switching recipes - relentlessly stick with roasted veg, and you'll soon get bored, flatulent or both.
We've got a few versions of spicy, zingy Asian soups to ring the changes, but this is one of my favourites, not least because it's super-quick, and really packed with flavour and health-giving good vibes from the ginger.
Sadly it's not quite as brilliant as usual; I think the lack of lemongrass tells, we didn't have any mint and I could've put in more lime juice this time. Still good mind.
Wine Time
Thai cuisine is bursting with aromatic herbs, spices, acidity and sweetness, so the basic rules of thumb are:
sources
vietnamese beef noodle soup - Waitrose Kitchen, Feburary 2012, p88
We've got a few versions of spicy, zingy Asian soups to ring the changes, but this is one of my favourites, not least because it's super-quick, and really packed with flavour and health-giving good vibes from the ginger.
Sadly it's not quite as brilliant as usual; I think the lack of lemongrass tells, we didn't have any mint and I could've put in more lime juice this time. Still good mind.
Wine Time
Thai cuisine is bursting with aromatic herbs, spices, acidity and sweetness, so the basic rules of thumb are:
- Avoid high tannins - they are not friends with spices;
- Go for something with acidity and some residual sweetness.
sources
vietnamese beef noodle soup - Waitrose Kitchen, Feburary 2012, p88
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