Many people have traumatic childhood memories of being forced to this vegetable. But Brussel sprouts can be so much tastier than those over cooked grey-green sulphuric lumps of my childhood. If you’re avoiding Brussel sprouts you should give them another go. Blanched in the microwave they should stay bright green and crunchy.
Brussel sprouts are nutritionally dense and super filling, so even with only 5 ingredients this salad still feels like a meal. Continue reading “Brussel sprouts are sexy (with tahini and cranberries)”
Tonight all I ate was a big bowl of cabbage. And I loved it.
Red cabbage carbonara where have you been all my life.
There appear to be hundreds of cabbage carbonara recipes in the low-carb blogosphere. Here and here are the two recipes I used for inspiration. But there’s very little overlap between the low-carb (mostly meat-heavy) blogosphere and vegetarian blogosphere, so I’d never seen this done. Continue reading “Seven minute recipe: vegetarian cabbage carbonara “
One minute in the microwave is enough to make perfectly poached eggs, with oozy gooey yolks #yolkporn.
That could pretty much be this entire blog post.
I have been messing about with quick cooking meals for nearly a year now and this is a revelation. A friend who works in a cafe told me that when they were rushed they used a shortcut to poach eggs. Some internet research tells me this is not a secret, there was a post about this on the kitchn back in 2010 and on bonappetit.com, but it’s new to me.
Every morning this week I have been having poached eggs for breakfast. Poached eggs + Sriracha sauce = ❤️. It’s fabulous and so quick that the slowest element of my breakfast was making a proper cup of tea. Continue reading “Perfect poached eggs in just 1 minute”
This week I was going to be sharing another seven minute recipe: Grilled Halloumi and mandarin salad. However I’d used my digital SLR camera rather than my trusty iPhone to take the photos, because I was trying to get a more ‘foodie’ look and the photos were terrible. I need a lot more practice using my camera. Instead I am going to share my trick for making sautéed onions in just 3 minutes.
Sautéing onions makes them taste sweet due to the natural sugar in onions. The butter add richness and really makes these onions taste just like I spent 20 minutes sautéing them. I did a blind trial for a friend last week and she could not tell the difference between the microwave onions and the traditional stove top sautéed onions.
Large onions don’t really work in this recipe. Look for onions about the size of a lemon or smaller. If you are cooking for two you can add a second onion and microwave for an additional minute or so.
Microwave sautéed onions
- 1 small onion
- 1 teaspoon butter
- Chop the top and bottom of the onion (do not peel)
- Sit the onion on it’s chopped flat bottom in a microwave safe dish and place a teaspoon of butter over the top
- Cover and microwave for 3 minutes
- Once done, use a knife and fork to cut off the brown skin and chop the tender onion into slices.
I added my onions to a sausage sandwich with the lot. Onions are the perfect compliment to vegetarian sausages. You can see a video of me preparing this sandwich and just how quick it is to make these onions.
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