Finding my inner Ottolenghi
April 17, 2010
I’ve been out to eat quite a lot this week, so last night found myself with a relatively full fridge. I thought I’d better try and use as many things as possible in my supper, and, what started out in my mind as a simple meal of omelette, salad and fried potatoes, ended up with a great long list of ingredients worthy of one of Ottolenghi’s finest!
Here’s what I used:
For the omelette: two beaten eggs, spoonful of pul biber/tomato paste, tablespoon of chopped parsley, one grated courgettes, two finely sliced spring onions, olive oil for frying.
For the salad: two tablespoons of frozen peas boiled, half a head of chicory sliced, two or three mint leaves torn up, dressing made with red wine vinegar, olive oil, mustard, sugar, salt and pepper.
For the potatoes: er, potatoes. Useful tip though, I slice a raw potato, boil it until nearly cooked, then fry in an almost dry non-stick frying pan. Much healthier!
Anyway, the upshot of my very tasty supper was that I will no longer moan about recipes that have lots and lots of ingredients and several different cooking methods involved. Because I really can’t talk, can I!