Category Archives: Leftovers

A ‘green harissa’ feast..

I recently came across a ‘verbena harissa’ that sounded and looked interesting…so I read the ingredients and created a version of my own…

Look at all that green goodness! I think it worked well, I’m thoroughly enjoying eating it anyway.. My experimental recipe is below.

Yesterday I reheated some leftover roasted vegetables from our Sunday lunch, added some freekeh..

..then spooned over lots of my green concoction and drizzled with tahini..

OMG! Heavenly!! There literally aren’t the words to tell you how good it was! 
So, back to my ‘green harissa’..


Ingredients

Frozen spinach, 6-7 cubes, defrosted & drained 

Frozen peas, defrosted & drained 

Coriander, small bunch

Dried parsley, 1 tbsp

Dried lemon verbena, 2 big pinches 

Preserved lemon, 1 washed & finely chopped

Garlic, 1-2 cloves depending on size peeled

Spices: equal amounts of  cumin, coriander & caraway seeds and star anise, toasted, cooled and ground, then 2-3 tsp added to the mix, you can store any leftovers for future and other uses 

Aleppo chilli flakes, 1-2 tbsp depending on taste

Pinch of salt 

Vegetable OR rapeseed oil, 2-3 tbsp

Lemon juice, 1-2 tbsp as required 

Method

Except for the peas, put everything into a blender and process it to a consistency you like

Remove from the blender and stir the peas in gently by hand

Spoon into a jar and store in the fridge overnight for the flavour to develop

To use: remove from the fridge an hour before use, stir well and use at will!

An attempt at a close up 

What do you think? I hope you think it looks as interesting as it tastes..I’m sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Margy and Anugya..

Jerusalem artichokes and ‘chtitha’…

On Sunday I came home from a local farmers market with some different squashes, and a punnet of Jerusalem artichokes – when I saw the artichokes I was determined to try them, I’ve seen several recipes including them recently but have never tried them myself..

The artichokes are tubers and look a lot like small misshapen potatoes. 

As is my way, the first thing I did was roast half of them to see how they taste; I recall clearly from what I’ve read that Jerusalem artichokes go brown very quickly, so I washed them throughly, dried them, them chopped up everything else I wanted to roast first, got the oven ready, then cut them into halves and threw them in. 

I roasted them with carrots, red onions and garlic, adding pul biber chilli flakes and sweet paprika after about 25 minutes. I ate them with half a roasted squash, tahini sauce and homous..

The artichokes may look and act like baby potatoes, but the flavour and texture is quite different. They are not floury like potatoes, they maintain a slight crunch, and have an earthier, nuttier flavour.

With the other half, I took the recommendation of lovely Linda from La Petite Paniere; Linda said that she likes to make an Algerian dish called ‘chtitha’ with Jerusalem artichokes and chickpeas, so that’s what I did, and it was so good! Following a recipe from Linda’s blog, I made a paste of garlic, harissa, sweet paprika, ras el hanout and ‘fliou’ or mint…

Which I cooked in olive oil before adding some water, then the chickpeas, followed by peeled and chopped artichokes..

Shown here with some tahini sauce, it was so tasty! 

I also whizzed up some of the leftover veg from the night before with some tahini sauce to make a dip which i ate with it too, as shown on the right below..

I will definitely be making the chtitha paste again and cooking everything I can think of in it!!! You must visit Linda’s recipe if only to read what the word chtitha means 😉 

And today I finished off the leftover chtitha with the roasted acron squash and homous..

All in all a very enjoyable couple of meals. The squash has been lovely too. 

I do recommend trying the artichokes if you can find them, but I recommend making the chtitha more! 

Tian time!

I’ve been slicing and stacking and playing with vegetables over the last week, and producing various versions of a ‘tian’. Not to be confused with a traditional ratatouille, which is often presented in the same way, my tians have included not the courgettes, aubergines and tomatoes sitting on a base of onions and garlic of a ratatouille, but my version based on whatever I had to hand! 

As is my way, I was already knee deep in making dinner for my boys when I decided to give a tian a go, so it was a bit of a rush job..


This was sliced aubergine, courgette and sweet potato sitting on a slick of one of my homemade Mexican chilli sauces. I put a lid on the pot and baked it for half an hour, then removed the lid, sprinkled over it all some spices and grated cheese and cooked it further..

And it was good!!! Maybe not very pretty, but very tasty.

The leftovers were even tastier the next day..

I tried again a few days later but this time with aubergine, sweet potato and tomatoes – and this one was even better. The added moisture of the tomatoes is definitely a winner..

I decided to line the slices up in a rectangular pan which worked just as well, even if it doesn’t look as pretty. I also baked it uncovered for the whole time and sprinkled a smaller amount of cheese over it all 10 minutes before it was finally removed from the oven..

It really is a winner, I’ll be making this more and more often!

I think they look great when you serve them up, definitely a great option for Christmas if you’re looking for a side dish or vegetable based main dish. You could always replace the cheese topping with something else, or just leave it off, for a vegan. And try serving it with a dip, sauce or homous.

If you’re going to have a go yourself:

I would allow an hour to bake the dish 

Try and slice everything thinly and of even thickness, you could use a mandolin or slicer if you have one, I don’t!

Slice up all of the your chosen vegetables and create piles

Then start by stacking them, holding them in your hand to create a starting stack, before sitting them into the cooking pot, then start adding the rest

Include tomatoes

Sit the slices on a bed of something with some flavour 

Try mixing up the vegetables 

Keep it as colourful as possible 

Always make enough to have leftovers!!! 

I’ve had lots of fun making these – and eating them 🙂

If you celebrated Thanksgiving yesterday, I hope you had a great day. Now let’s join Fiesta Friday, with our lovely co hosts Julianna and Hilda, and see what everyone else is up to…

A new dip born of leftovers…

Just like the dip I recently posted, this one (the orange one sitting within the straight homous above) was the result of blending leftovers from a recent meal. And will now form a dip recipe in its own right in my kitchen. 

I made myself a meal of leftovers one evening…I started with chopped red onions, which I cooked in coconut oil, over a medium heat, until they became lovely soft and starting to brown; I then added chopped garlic and red peppers, and cooked for a bit longer; then added some of my rose harissa spice mix, and cooked for a minute, before adding washed and drained chickpeas, and cooked it all through together. 

I ate this with some freshly cooked farro and quinoa, but sadly I have no photos as I just got on and ate it!

I then put the leftovers into my blender with lemon juice and tahini and whizzed it into a smooth dip, and put it in the fridge overnight for the flavours to develop – the outcome is a lovely flavoursome homous. And I mean really REALLY tasty! 

There really is nothing better than leftovers, the flavours are always more developed!

I hope you’ve all had a good week, and have a lovely weekend ahead of you. I’m taking my dip over to Fiesta Friday, co hosted this week by the lovely Judi and Maggie, have fun!

Luscious lunches…

I make a lot of food. A LOT.

Let me explain: I eat virtually every single meal that I ever eat at home, and I make every single part of those meals.  And I eat a lot!!

I might eat food that I haven’t made a MAXIMUM of twice a month; other than that, I only ever eat food that I have made myself. And I love it! I know exactly what’s going into my body, and I know that I’m going to enjoy my food, and that it’s going to nourish me in every possible way. (And actually, on the occasions that I do eat something that I haven’t made, I end up feeling like I’ve missed out, because I miss eating my own food!)

I don’t ever ‘grab a sandwich’ or open a pot of soup or any kind of packet; I eat meals I can take time over, time to make and time to eat. I make versions of past dishes, versions of elements of dishes, new dishes, experiments, I use lots of leftovers, I make make make all the time.  I have a lot of food preparation happening in my kitchen constantly, for me and my boys. I routinely cook a couple of different grains at a time and have them available in the fridge; I endlessly roast vegetables to use once cooked and to create leftovers; I make sauces, dips, spice mixes, marinations, doughs, salads, chillis, curries, the list goes on…and a big part of this is because I can, I have the time, and because I want to. I spend a lot of time cleaning my kitchen too!

I also take a lot of photos of my food! Instagram is great for sharing those dishes daily, but not everyone is on Instagram and I like to share them on here too, in the hope that I may provide ideas and inspiration. Sometimes I wonder if each dish constitutes a post of their own, but then I think they’re too simple, hence why I share collections of dishes, which is what I am doing again today. And I’ve decided to call this, and future, collections ‘luscious lunches’ as these are typically my lunch dishes.

I am also co hosting Fiesta Friday today, along with Michelle from O Blog Off, and look forward to the huge amounts of weekly inspiration that I’m sure I will find there 🙂 

So, let me show you some recent dishes from my kitchen…there’s been a lot of Levantine and Middle Eastern flavours recently…

Chunks of carrot and sweet potato, steamed, then finished in a pan with coconut oil; with a version of chimichurri made with lots of verjus instead of vinegar, and added crushed roasted hazelnuts. 

Leftover roasted aubergines as per my previous post, with tomatoes and chopped parsley, and a version of chermoula, and toasted slivered almonds. 

Wedges of butternut squash, roasted with a drizzle of olive oil and dukkah, with a sauce of yoghurt, olive oil, lemon juice & pomegranate juice, topped with fresh coriander and pomegranate seeds.

Leftover freekeh and couscous topped with leftover roasted carrots from one meal that became…

…this lunch, topped with sumac, tahini sauce, dried barberries, toasted slivered almonds & pistachios.

Couscous with parsley, coriander, dukkah, toasted almonds & dried barberries, with a dressing of lemon juice & olive oil.

The above salad eaten with a salad of cooked carrot mashed with herbs, tabil spice mix, tahini & lemon juice.

Cauliflower roasted with olive oil & hawaayij spice mix, with freshly made homous.

Roasted butternut squash slices, topped with a thinned homous & toasted nuts, with baby plum tomatoes and a salad of aubergine, garlic, chopped parsley, tahini & lemon juice.

Couscous with roasted butternut squash, red onions & garlic. 

Carrot and herb salad.

A pan full of red onion, garlic and tomatoes, cooked in coconut oil, with several spoonfuls of my Mexican chilli and cocoa sauce, avocado, egg and grated hard goats cheese. 

And this dish at the start of this post, aubergine, tomatoes, chopped herbs, freekeh, and homous

Lots of fresh vegetables, and goodness, and versions of versions, and LOTS of flavour! I don’t make food without flavour!!!

So that was a view of the past couple of weeks, I hope you found it interesting. 

Enjoy your Friday and your weekend, and don’t forget to visit Fiesta Friday x

A meal for any time of the day…

This was a meal from during the week that I enjoyed preparing, eating and looking at!! Leftovers at their best!

Sweet potato slices (roasted and leftover from the previous day), topped with avocado, a mixed herbs salsa, a citrus tahini sauce, and sprinkled with chilli flakes…

Pretty, healthy, tasty food! 

From salad to dip via Verjus…

At the end of my last post I included a shot of this salad, it was packed with so much good stuff: chopped parsley & coriander, garlic, roasted sweet potato, roasted cauliflower, roasted carrots, roasted red onion, chickpeas, chopped preserved lemon, spices, olive oil, and something new: Verjus. Or, in English, Verjuice. 

Verjus is as the direct translation says, ‘green juice’ as it is made from unripe, and therefore sour, green grapes. It is often used in dressings and I read about it being used as a less tart alternative to lemon juice or vinegar and wanted to try it – some days I consume so much lemon juice that my mouth burns!! And having used it in this salad, I found it very tasty 🙂

This is a link from the website of the make that I bought, and will tell you more, it’s very interesting!

I had more of the salad the day after I made it, when it had become even tastier and then I decided to play with the leftovers..

They all went into the small bowl of my handheld blender along with some more Verjus and some plain yoghurt and whizzed up..

I didn’t blend it too much as I wanted to keep it textured..

Difficult to get a pretty picture of it, but it worked nicely 🙂 

I enjoyed some today with a very tasty lunch of freshly made herb and quinoa salad, and mutabal..

There appears to be lots of dedicated recipes for using Verjus so I’m sure I’ll be playing more 🙂 

If you already use Verjus please do let me know what you do with it x