Thursday, 30 August 2012

Cooking bombardment: week at the boyfriend's

This last couple of weeks has been very hectic, as I've been flicking in between staying at home and with the boyfriend, and working in between. I'm sure every blog post I ever write begins with an apology and an explanation of hectic-ness, but there you have it!

There has been a lot of cooking though. So in this post I'm bombarding you with it. Although this isn't even a real post as I didn't write all the recipes, but you should trust my foody-judgement anyway. Hopefully. ENJOY.

Fraser made us THIS courgette pasta bake which was pretty awesome. We used creme fraiche instead of fromage frais (not gonna lie, that sounds weird) and if you don't have passata then generic chopped tomatoes would be fine. Also we ate half and then took the next half on a walk up a fell/down a valley/to an old slate mine the next day and ate it with a spork. Packed lunch FTW.

A couple of days later, I experimented with baked sweet potatoes. Which were awesome. Recipe as follows:
- 2 sweet potatoes
- bunch spring onions
- 2 cloves garlic
- handful of fresh herbs - preferably parsley and chives
- 4 tablespoons creme fraiche
- salt and pepper
- handful grated cheddar.

Scrub the potatoes, prick them in several places with a fork, place on a baking tray lined with tin foil and bake at 200°C for 45 minutes.

Meanwhile, use the last 10 minutes of the potato-baking-time to make your filling - chop the spring onions and garlic and lightly fry in a teensy bit of olive oil for 5 minutes. Then add the creme fraiche and the cheese and stir on a low heat for a few more minutes, so the cheese melts and you get a very lovely smelling, slightly messy-looking mixture.

Once the potatoes are cooked through, remove them from the oven, then scoop out most of the insides and put into the pan with the creme fraiche mixture. Mash it up a bit and make sure it's all stirred together, then add the herbs and season to taste, and put the mixture back into the potato skins. Add more grated cheese on top, because cheese is awesome.

Serve with something like salad or baked beans. Hungry as we were, we found that both together were a bit much.

Aaaand then yesterday we made a variation of THIS leek and parmesan risotto, which is stonkingly good and very very simple. We added a few more spring onions, some green beans (add a few minutes after the leeks and spring onions), some fresh parsley and a bit more cheese. And it was so very, very good. 

With it, I made baked asparagus, which is one of my favourite things in the world.

To recreate you will need:
- 1 pack/bunch of fine asparagus, or asparagus tips
- a couple of knobs of butter
- parmesan
- olive oil
- salt and pepper

Preheat the oven to 220°C. Chop the ends off the asparagus and give them a wash, then line them up in a baking dish. A non-metal one works best, but use whatever you have.

Place the knobs of butter over the asparagus. Tempting as it is to use loads I do try (despite often failing) to restrain myself, as it all melts and covers everything anyway. Next, grate enough parmesan over the asparagus to pretty much cover it. Season, drizzle with olive oil, and cook for around 20 minutes. BEST. THING. EVER.

Unfortunately I was so busy eating risotto and asparagus that I forgot to take pictures of them, but the risotto looked very similar to this and the asparagus should look like this.

It was a lovely, foody week. There was also apple pie, but I've decided that was so epic it gets its own post. So keep your eyes peeled folks.

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