Category Archives: cooking for 1

Spinach Roll – Italian Style!

This is  my variation on Calzone, a style of Italian Pie or Pasty, and it works because you get lots more filling and less pastry and it still holds together to make a great cold lunch to go.

I’ve concocted a spicy and rich, spinach and mushroom filling, with the addition of some tangy chopped green olives, but you can vary the ingredients…try kale instead of spinach or broad beans instead of sweetcorn.  Just make sure the mix isn’t too wet….it needs to hold together when in the oven.

Hope you like 🙂

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SPINACH ROLL

Makes 8-12 rolls.

Great for lunch to go, picnics or else straight from the oven….  

Cook’s note:   if you’re short of time, or just feeling lazy! …you can try using short-crust pastry instead of pizza dough for this recipe.  You’ll need 500gms. of ready-made pastry.

I’ve included these rolls in my ‘cooking for 1’ category, because I’m a great believer in cooking batches of things that will keep chilled for several days, and can be easily reheated!  Way to go 🙂

Pizza Dough

Ingredients:    Continue reading Spinach Roll – Italian Style!

Middle-Eastern Mezze Buddha Bowl

I think I’m late to the Buddha Bowl Party!  In the unlikely event you didn’t know, a Buddha Bowl is simply a bowl full of really good, nutritious and delicious food, often with a sauce or dressing, all plant-based.  I think the nearest traditional idea is Mezze,  a style of serving food that is found wide-spread across the Mediterranean and the Middle East.

What’s great about all this…. Mezze … Buddha Bowl …  is that you can create a meal of components … some cooked, some raw, some hot, some cold … which complement each other …   and can be made in varying quantities …  and then stored … and eaten at your leisure … in different combinations  … and exactly to your liking.

How lovely is that?

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So, here we have marinaded and roasted root vegetables, steamed broccoli and broad beans, chickpea and cucumber salad, roasted vegetable and tahini sauce and toasted sunflower seeds.  Garnished with Sumac and Za’atar.

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The Mezze I’ve created below serves 4 … but it’s a really great way of cooking for 1 … just make a batch and store, chilled!

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MIDDLE-EASTERN BUDDHA BOWL

4 servings…one way or another !

INGREDIENTS AND PREPARATION:    Continue reading Middle-Eastern Mezze Buddha Bowl

Blueberry Porridge

On a gloomy, rainy day (like today) there’s nothing better than a bowl of perfectly cooked porridge.

Traditionally porridge is flavoured with a good pinch of salt, and drizzled with a little cream if it’s particularly cold outside!  Salted porridge is worth trying, and surprisingly good!

I’ve added some blueberries to the mix, simmered for a few minutes, so they get just hot enough to pop juicily in the mouth 🙂

Add extra fruit, a little vegan cream (optional), and a drizzle of your favourite sweetener.

Delicious!

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BLUEBERRY PORRIDGE

for 1

Ingredients:    Continue reading Blueberry Porridge

Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.

This is an easy and delicious little recipe born of the need to do something with my harvest of broad beans. They’re late this year because of the weather but they’re now coming fast.  I love them.  And they’re so easy to blanch and freeze.  My garlic crop was good this year too 🙂

The sauce is french-inspired, has few ingredients and is creamy without the cholesterol 🙂 .  This dish would be great with mashed potatoes or as a posh snack on toast, or fab. with garlic bread!   Trés Français!

Quick and simple to make.  If you prefer not to use wine, then try lemon juice or cider vinegar with some vegetable stock to give the sauce a tang.

Certified GF cornflour/cornstarch will make this dish absolutely gluten-free.

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Hope you like 🙂

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MUSHROOMS AND BABY BROAD BEANS IN A GARLIC, WHITE WINE AND CREAM SAUCE.

 for 1-2

Ingredients: Continue reading Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.

A Simple Vegetable Soup.

A simple soup, easy to prepare, and deliciously, heart-warmingly good.  Cooking at its best: no-nonsense…no fuss.

 

 

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This soup is back to basics: carrots, potatoes and onions…

… + a handful of lovely, delicate baby broad beans.

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btw. I’m starting a new category: cooking for 1.

It might seem odd introducing a pot of soup that serves 4 as cooking for one :/ , but I remember when I lived on my own I was always looking for ways of making batches of food so I didn’t have to cook everyday.  This soup stores chilled very well because it contains no dairy.

Also, you can add something new when reheating a portion, such as a handful of frozen peas, some pre-cooked haricot beans, chopped spring onions or a small tin of sweetcorn.

All the fresh ingredients are, on this occasion, homegrown by me ( 🙂 ) , but they are readily available in the shops all year round.  As you can see, there are very few ingredients! 🙂

A word for fresh herbs: they are just such a boon in the kitchen, and it’s really easy to grow them on a reasonable sunny window sill these days ( in fact a lot of them don’t like sun all day) … and they add flavour and fragrance to soups, stews, salads … etc.

Hope you like it 🙂

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VEGETABLE SOUP

FOR 4

Ingredients: Continue reading A Simple Vegetable Soup.