I know that the title of this post may not immediately drive you wild. In fact, the idea of sad, limp vegetables, mold and food just generally past its prime will be enough to put most people off. However, with all the waste there is in the world I think it’s important to make people aware of how transformative cooking can be for a bunch of sad old vegetables. Continue reading
Another Sunday, another roast. Every now and then I crave pork belly. I just do. This was one of those days. Lucky for me, Jamie Oliver came to the rescue with a great cider-braised pork belly recipe with cider mustard sauce.
Father’s Day afforded me the perfect opportunity to flick through some of my old Olive magazines on the hunt for an easy but tasty recipe to serve up to the in-laws. An impulse buy pork shoulder was still in the freezer from before I left for California, no doubt because my husband thought it was too much for one person. Had it been me, I would not have had any hang ups about cooking and eating the whole thing – obviously not in one sitting, probably. I found a recipe for slow-cooked pork shoulder with coleslaw and sweet potato fries. It sounded good and southern to me, which is not a cuisine my British in-laws have enjoyed very often, so I decided to go with it.
I bet you’re so sick of reading about cabbage soup that you’d be glad never to see another bowlful of hot, steaming, brothy vegetables ever again. Well, that’s too bad because I’ve got another version for you and this one’s got some Asian flair!
Yes, it’s April. Yes, it was snowing last week. No, it’s not yet time to put the soup pot in the back of the cupboard, so why not another version of cabbage soup. This one has a slightly more Mediterranean vibe than my Polish/Scandinavian version as it uses cannellini beans, rosemary and a bit of tomato paste.
As pancake day is imminent, I thought I’d post this delectable discovery I made last weekend. I’m not sure how I stumbled across this mouthful of a Japanese pancake, probably searching for something more interesting to do with cabbage than make soup or add it to a stir fry. This is definitely different and you can add pretty much any vegetables you have laying around, so it’s pretty versatile.
The two main ingredients in this soup may not be obvious bed fellows, but their union was inspired by a single person. One of my closest friends is from Poland and she has opened my husband’s and my eyes to the delights of Polish food. Cabbage soup is one dish which has become a staple in our house, especially at the time of year when we need to shake a few pounds loose.