Well hello! I’ve been dying to share this new spangly Optimum product with you for a couple of months now, but it’s all been a bit hectic over here at EMT HQ and I’ve had pretty limited access to WiFi. But fear not! I have found […]
I genuinely, whole-heartedly believe in living in a less wasteful, more environmentally friendly life. I subscribe to the idea 100%. Yet there are days when I am confused about what is ethical and what isn’t, days when I don’t bother making ethical choices at all […]
As autumn begins to take hold and the weather gets decidedly chillier, you can’t help but sideline the salads and start seriously thinking about comfort food.
COMFORT FOOD! There is nothing better!
And when you start talking about getting chillier, you can’t help but think about chilli.
Or maybe that’s just me. Yes, I think that’s probably just me. But you’re thinking about it now though, aren’t you?
Chilli Con Carne is a classic comfort food recipe but I’m pretty sure that these Veggie Chili Dogs are going to feature fairly heavily in my kitchen this autumn/winter… I plan to feed them to everybody.
And I wouldn’t blame you if you wanted to feed them to everybody too.
They’d be pretty damn good with fries, but I’m a simple woman. So all I need is a simple slaw. Plus you can pretend as if you’re having a proper healthy, vegetable-based meal when you can physically see carrots in front of you. Whilst you enjoy your sausage and bread.
But even better still, it’s ready in under 30 minutes!
And it will either serve 2 very hungry people or 4 moderately peckish people.
Marrows are often thought of as a bland, watery vegetables that aren’t really worth the time of day – but they’re actually great for carrying strong flavours. I’ve shared recipes previously for marrow tikka masala and lentil stuffed marrows, but this thai green curried marrow […]
Perfect for kids (and big kids), this dairy free milkshake made with ripe bananas and soaked walnuts makes for a quick and healthy breakfast. Granted, it’s not the lurid yellow colour we typically associate with banana milkshakes, but it’s delicious all the same. I guess […]
Home-infused vodka is my go-to DIY gift. It’s a great way to use surplus home-grown fruit and… well, do I really need to justify rhubarb vodka?
If you’re a regular reader, you’ll know that I often have shedloads of rhubarb on my hands, either from my Mum’s garden or from somebody’s allotment. Whilst most of it gets turned into desserts, like my rhubarb and orange ‘rose’ tart and some goes into savoury dishes, the rest is always, always destined for vodka.
I keep hold of any small glass bottles that I use day-to-day, ready to reuse with my infused vodkas and gins. Any small glass bottle will do, but the tall, thin ones are my favourite (Aspall Organic Cyder Vinegar bottles are quite good for this), as are interestingly shaped bottles (like those of Fentiman’s Botanically Brewed Drinks). Mini wine bottles also come in handy!
Whichever size or shape you use, they just need to be thoroughly washed out and sterilised before you reuse them.
Gado Gado is an Indonesian salad that consists of at least two vegetables served with a peanut sauce, crunchy tofu and boiled eggs. The name literally means “Mix Mix”. I learnt to cook this at a Balinese cooking class in Ubud, earlier this year, but I’ve since developed my own ‘cheat’ version, which saves a lot of time and effort!
In the original recipe, you have to deep fry peanuts until golden, grind these in a mortar and pestle, along with other ingredients, to make a paste, before heating said paste with coconut milk and soy sauce.
In my version, you just fry off garlic, chilli and ginger in a pan and add crunchy peanut butter, soy sauce, coconut milk and lime juice. Granted it might not taste quite the same, but I just can’t bring myself to go to all that hassle for the sake of a bit of sauce.
So yeah. I cheat.
I’ve got to be honest – I’m not usually one for ready meals. My version of convenience food is batch cooking dishes like chilli and curry from scratch and then freezing them in portions, ready to whip them out the freezer during a busy working […]