Having never seen this before I now want to make it.
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Kateâs made that before. Itâs lush
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And here I thought we were sharing cooking mishaps⌠I could have added the terrible soup I made Friday.
Itâs been a while since we threw out somethingâ⌠should have stopped cooking the moment the tofu my partner had bought turned out to be silk tofu.
We had already substituted the edamame with broad beans (which would work if I ever remembered before I started frying themâstill frozen!âthat I have to remove the chewy membranes). We had also substituted green asparagus with pak choi (the recipe suggested this).
Then I left the soup to cook instead of just warming it slowly and thenâbecause I had a Hades run to finishâit stayed on the stove too long. So the soy milk curdled and thickened and so instead of white miso ramen soup we had some kind of sticky mess with some noodles in it and broadbeans and pakchoi and no spicy fried tofu cubes.
No, there are no photos of the mess. We even ate enough of it to not make another attempt dinner. We had some brownies for dessert instead.
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I made some seedy crackers. Theyâre nice!
Linseeds, sesame seeds, poppy seeds, sunflower seeds, cumin seeds, and a little olive oil and water. All into the food processor, then rolled flat, cut, salted, and baked. The recipe reckoned that you could use just about any seeds, except that the linseed (aka flax seed) was important for holding it together (ground linseed is sometimes used as an egg substitute, although Iâve found ground chia seed to be more effective â chia pancakes work really well).
I also made a batch of seitan trying a new recipe, but itâs a bit disappointing⌠not nearly as flavourful as the last recipe I used (from the same book). Itâll be fine in dishes with other flavours to combine with, though⌠I just wonât be snacking on it on its own this time : )
My partner also made some banana oat cookies, including making use of some of the almond meal left over from my almond milk, and theyâre delicious.
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Hereâs a questionâŚ
What is the absolute simplest thing that you cook on any regular basis?
I couldnât count the number of times Iâve steamed some soy beans, and thatâs been a meal. Often served with a dash of olive oil. Theyâre just so good, and prep+cooking time (from frozen) is ~15 minutes, most of which is unattended.
Whatâs your favourite minimal meal?
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Does toast count?
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Emergency Roger Restorer: break up a tin of corned beef, heat in a frying pan until enthusiastically frying, dump on a tin of chopped tomatoes which will come to the boil almost at once; decant, eat.
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If you think itâs in the spirit of the question, sure : )
Some Catalan friends introduced me to the concept of toast with half a tomato mashed into it by hand, and then drizzled with olive oil. The results are going to depend upon all three ingredients, but it can be really great.
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Cheese on toast or a toasted sandwich probably.
However my inner child comes calling and there is nothing better than a big bowl of Frosties with full fat milk
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A bowlful of cheesy, mustardy mashed potatoes can usually sooth anything that ails you.
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- Schupfnudeln mit Sauerkraut: so yes, you have to do the Sauerkraut but if you use pre-cooked itâs fast enough, add some bacon bits to the kraut and do not forget to add KĂźmmelâyour stomach will thank you. If you want to be fancy, fry some onions with the bacon before adding the kraut. Fry the (store-bought) Schupfnudeln mix with Kraut and serve. This is an absolute favorite and counts as âlazy cookingâ.
More in the same lazy vein:
- Fried Maultaschen with onions and eggs.
- Brotzeit: bread + cheese or bread with ham or salami and maybe some sliced raw veg if you want to call it a healthy meal.
- Pasta with ready-made pesto preferably dried-tomato pesto b/c Genovese is rarely palatable store bought
- In the before-times, I would just hack up some veg into the pan with some oil, fry a bit and put some kind of sauce on it: Sriracha, any hot-sauce or teriyaki sauce. But my partner does not think this is a meal.
- In summer: Caprese salad.
- Beans + Bacon + Tomatoes: put a 250g of cocktail tomatoes in an oven-proof dish. Break up a bulb of garlic, donât peel just cut away the bottom part, sprinkle bacon bits and thyme across it all and a bit of oil, put in the oven for 25-30 minutes until tomatoes are nicely cracked. Pour a can of white beans over the mess (if you want to be fancy, drain it and use some homemade broth instead for the liquid) and heat another 10 minutes. Grind some parmesan over it all before serving with some bread. We make this a lot and it is also lazy almost no cutting, just assembly. Garlic skins can be removed while eating. The longer you cook it the better the garlic gets and beware the hot mini tomatoes!
My partnerâs vote goes to the pesto pasta. Because it really is the fastest of them all.
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Sea bass with salsa verde, charred green beans and roast potato pieces. All turned out quite well, despite my customary panic stations approach to cooking.
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Sorry, do you mean âdrainâ? This dish fascinates me⌠I used to love corned beef (Argentine parents, whatcanyado), but I have never known what to do with it aside from really complicated things that take forever.
As for my home-cooking:
- Pasta. My father always made it with a dollop of butter and a healthy grating of parmesan, but my partner prefers tomato sauce: one tin of canned tomatoes (any variety⌠If whole crush by hand), a good dash of olive oil, and a pinch each of sugar, salt, pepper, and any spices you like (basil is my go-to, red pepper flakes are really nice too), simmer on medium-low until pasta is ready.
- Rice and frozen-whatever veg (steamed in microwave) plus frozen-whatever fish (usually pan-seared in olive oil).
- Trout. Every time I get groceries (2-3x per month) delivered I get one large rainbow trout fillet: that goes into a medium-heat pan with olive oil and butter. 5-6 minutes per side. Serve with potatoes (mashed if Iâm tired: boil in water until fork tender, drain, add butter, salt, and pepper and mash) or frozen-whatever veg.
- âGrilled macheese masammichesâ (Donât ask me why it is pronounced that way, it just is). Warm butter spread over whatever bread, two slices of processed cheese per sandwich (me) or sliced cheddar (smoked if you can afford it) for my partner. Grill/fry, 3 minutes per side, in a medium-low cast iron pan, serve with tinned tomato soup (her) and ketchup (me).
- Scrambled eggs and toast. Sunday breakfast currently (Andy goes through phases: the first two years of the pandemic was buttermilk pancakes every Sunday, now itâs this).
- âSnausagesâ (again, donât ask me about the pronunciation: it just is) and beans: two or three tins of baked beans (ideally pork-nâ-beans, but maple or molasses baked beans are also lovely), one package of frozen sausages. Dump frozen sausages directly into tins of beans in a medium sized pot, cook on low heat until hungry: fish out sausages, roughly chop, throw back into the pot. Continue simmering until overwhelmingly hungry: serve.
Those are almost all my âI donât know what to eat, but we need foodâ meals. I have several I really like but usually require some prep (I have a great, albeit pedestrian, curry chickpeas and âwhatever green thing is in the fridgeâ recipe, and a killer bunch of polenta-toppers in tomato or spicy sauces). Andyâs favourite comfort food is a Nigella lamb ragu that is really, really lovely, but requires some work despite Nigellaâs claims to the contrary. Her dad used to make eggs-and-tomato stir-fry that I have tried a few times to mixed success: stir-frying requires way too much prep for my tastes.
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No, basically tip everything thatâs in the pan into a bowl. 
The corned beef has disintegrated into a mush at this point, which the tomato-and-juice helps to thin down. This is probably rank food heresy; I just made it up because thatâs what I had in the house at the time.
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Some of my recent BBQ work.
Garlic chicken and pesto gnocchi.
Beef, garlic, and red onion burger with bacon, cheese, burger sauce, and a pop tart on brioche bun.
Homemade lamb kofta with hidden salad due to my poor meat portioning skills. Looks a bit like a crispy poo though.
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Erm, what now? On a burger?
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Trust me!
Not a million miles from my post a few weeks back of the sweet waffle bun and maple syrup burger 
.
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I just want to announce that I have, after over 3 years of trying, finally perfected a pizza crust that I am super, super happy with.
⌠except I never knead it enough. I donât think itâs possible to knead it enough, honestly. I have a stand mixer, and I have to divide the dough in half for it to not destroy the mixer (it has killed one already: 6 cups of flour into about 2.5 cups of water apparently is âtoo muchâ for a Kitchenaid Stand Mixer⌠but I can combine by spoon, then divide in half, and then let the dough hook go to town).
But it never kneads enough! Like, last time I think I did 10 minutes of kneading (each half got 10 minutes) and it still wasnât âwindowed.â Like, it was soft and springy, but it would tear before it really stretched. After sitting for 3-4 hours I could still stretch it enough to make pizza out of it (and certainly even easier for the dough I put in the fridge for use 3-4 days later), but gosh, I donât know what Iâm doing wrong.
Dough hook. Speed 2. Ignore for 10 minutes. Worry that Iâm over-kneading and stop at that point. ???. Profit.
Seriously, though. I look forward to trying it again this week and letting it go for 15 minutes.
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Turn the speed up
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