Tag Archives: moving house

Day 24 – Aioli

So we’re moving. Windows are being fitting, kitchen is being designed. I can finally unbox my Christmas Kenwood. Problem is cooking has been hard. I’ve deviated from the Super Saturday list, so shameful. Everything has needed to be easy this week. I’m also away this weekend. Sorry.

Tonight we had fish and chips but I wanted something extra. There are four things I love in food terms – cheese being the first which you might know by now. The others are salt, mayo and garlic. Yes I know the salt one is terrible but I can’t help it, it goes on everything I eat. However not many recipes exist with salt as the main ingredient so garlic mayo it is. Or Aioli to be precise.


3 egg yolks

4 garlic cloves

juice of 1/2 lemon

salt and pepper

150ml extra virgin olive oil

mustard powder (optional)

saffron (optional)

Now this recipe couldn’t be easier. It puts all the easy recipes so far to shame.


1. Blend egg yolks, garlic, lemon and salt&pepper in a food processor

2. Pour in the oil in a steady stream while still blending until thick and creamy

3. Serve with baguettes (or chips.)

And that’s it, you can add the mustard and/or saffron to vary the flavour if you like. I guess you could add other herbs or spices to it as well for different effects. I’m not sure how long this would keep though  but definitely a fridge dweller.



Day 23 – Chickpea Fritters

Another food I quite like is humous, on everything. It’s made from pureed chickpeas mixed with various other things and is something I really want to try freshly made. However, my new kitchen isn’t finished yet and as such my lovely Mr Ken Wood the mixer is still in his box. His day will come.

So, what else is there that you can make with chickpeas? Especially when they are three tins for a pound in the store. Easy, quick and simple – chickpea fritters. Almost like a vegetarian burger perhaps.


200g/7oz canned chickpeas, drained and rinsed
½ small onion, chopped
1 garlic clove, finely chopped
1 tbsp ready-made harissa
handful fresh spinach leaves, torn
1 free-range egg
1 tbsp olive oil

I usually always have most of these in the house which makes this pretty simple to do on an unplanned night. I had onions, garlic, spinach, eggs and oil. All I needed was chickpeas and harissa. Edit – I lied. I had harissa left over from something else too.

What To Do

1 – Blend together the chickpeas, onion, garlic and harissa together until smooth. I guess you could leave it slightly ‘lumpier’ if you prefer it that way too.

2 – Add the egg and spinach. Pulse in the blender until combined in a thick mixture.

3 – Heat the oil in a frying pan. Spoon fritter sized chunks of the mixture into the pan and brown on either side for a few minutes. Remove to some kitchen roll to drain.

4 – Eat

I do like it when a recipe is done in three steps. I do miss having time to make more complicated things though as I think they can taste better just because they were harder. Hmm, will have to plan out the kitchen time better in future.

Super Saturday Number One

So technically there has already been a Saturday so far this year but it was so close to last year I decided it doesn’t count. From today the plan is to recap the weeks kitchen escapades along with any other awesome tidbits I can think of to share.

When I decided to start this little challenge blog I didn’t really plan to much in advance – that’s why everything has been a little hit and miss. I’ve pretty much bought each meal the night I’m cooking it. This will hopefully change this week onwards. The whole week will be planned in advance, thus saving me time and money as I won’t be doing a million and one trips to the store for one item.

The new house is also more organised and there is now a plan so that’s a little less terrifying too. I just wish the new kitchen would hurry up so I can really start cooking. I’ve even bought a cookery book – Marguerite Patton’s Century of British Cooking no less.

Food Ideas For This Week

– American Burger Night

– Korean Kimchi

– Kedgeree

– Seaside Fish ‘n’ Chips with Mushy Peas

– Inside Out Sushi Rolls

– Tempura Battered Prawns and Rice

– A Mixed Bento Box for Lunches

That will hopefully cover the whole week, finish off Japanese Week and give me some lunches for work too. What a plan. Some things will take a while, Kimchi for example takes a few days to ferment so will update the outcomes on the next Super Saturday.

Favourite Food Of The Week – DoroWat, hands down the nicest, richest, most filling stew I have ever eaten. I don’t like stew. Ask anyone. But this was amazing, and will be made again in the not too distant future.

Worst Food Of The Week – Texas BBQ Beans, this was horrific. Maybe my measurements were off, maybe not. But still, it was disgusting. Such a shame as so many people rave about ‘Cowboy Fare’. Might find a more reliable recipe and try again, although that one was a BBC Good Food mag recipe so who knows.

Til next week. Nomnomnom.

Day 3 – Tom Kha Gai

So tonight I have a dilemma. We are going out for dinner to talk house. That’s right, we just bought a house. It needs a lot of work. We’re stalling and don’t really know where to start hence the meal.

Food was planned though. Its still being cooked. Don’t panic.

On the menu we have Tom Kha Gai; Thai Coconut Soup. Easy to make according to the recipe and I do love Thai. One of my favourite things to cook from scratch is my take on a Thai-esque curry. It’s easy enough to do and the local market sells a huge selection of asian ingredients super cheap. It is however my own ‘whack-it-all-in’ recipe so I thought it would be nice to find a traditional Thai recipe to test out. Also, until I can get to a real shop to buy in for the week we’re looking for minimal ingredient recipies.

The recipe for today comes in two parts : Broth and Bits. I love chunky soup.



1 can coconut milk
2-3 cups chicken stock
Pinch of salt
1 tsp brown sugar
2 stalks fresh lemongrass, washed and chopped ~ add lime juice if using dried
3 red shallots, peeled and chunked
1 clove of garlic, crushed
2 coriander roots, scraped ~ can substitute for a handful of coriander leaves and a pinch of coriander seeds.
2 chili peppers, halved
1.5 inch chunk of galangal root, chunked
3 kaffir lime leaves, coarsely chopped (or lime zest)


1lb boneless skinless chicken thighs cut to chunks
1 cup chopped mushrooms
1-3 tbsp fish sauce
1 can baby corn, drained and chopped to chunks (optional)


1 tbsp lime juice
1 handful fresh coriander, chopped

Some of this was quite hard to find in the local store, especially when you don’t really know what you are looking for so don’t really know where to look. I did have to substitute some things such as the galangal root for pureed galangal and coconut milk for cream though I did add more fluid to compensate for this. Also, I forgot to defrost some chicken so we had Quorn instead – it was nice and moist which seems to be a chicken themed issue.

On with the recipe. I’ve downsized it word-wise as the recipe I was following was quite wordy and a bit all over the place.

Tom Kha Gai


1. Add to a saucepan the coconut milk, chicken stock, galangal, kaffir lime leaves, lemongrass, chilies, coriander, garlic, shallots, sugar and salt.


2. Bring to the boil and simmer for at least 15 minutes.


3. Sieve the broth to remove all the bits. These can be pureed and added back in if you wish, though I don’t really fancy it.


4. Add the chicken, mushrooms and baby corn to the broth. Cook until the chicken is cooked through. Top with fresh coriander leaves and serve.


Hmm, I don’t know. If I were to make this again at some point, I would have to buy ‘real’ chillies from the market as the store-bought ones were rather average. The broth was nice but I think I prefer a thicker curry with some rice.

TASTE – Sweet and salty, very thin.

COST – Thai bits like the lemongrass etc seem to be some of the cheapest ‘World’ food items at around 80p each.

DIFFICULTY – Not hard but a bit annoying with the faffing about sieving, switching pans, whizzing etc.

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