I kind of like cooking. You start with a bunch of
ingredients that by themselves don’t really amount to a hill of beans. Well,
unless of course they are a hill of beans. I like to follow recipes and up
until lately I won’t vary that recipe. Recipes are like shopping lists, you buy
what is on the list and just what is on the list. I know that’s not the way
that women shop, but it is the right way.
I think I learned to follow a shopping list in the days when
munchies would take over the shopping if it weren’t for the list. Yes, almost
every time I come home from shopping Louise will ask me if I picked up this or
that and I give her the stupid husband look and say “Was it on the list?” She
rolls her eyes and goes over to the list and writes it down for the next time.
I just read that lists are actually bad to use and will help your brain
deteriorate. The premise is that if you use lists, then you are telling
yourself subconsciously that your brain is unable to remember four or five
items. This use of lists compounds and eventually you will be like me and end
up standing in the middle of Superstore having forgotten the list and not
having a clue what to buy.
The way to wean yourself from lists is to take the list, but
try to get everything without taking the list from your pocket. You may not
remember everything, but those items you do remember will boost your confidence
in your memory and eventually you will be able to shop without a list. Well,
that or you could become a woman. If you are a woman, there’s a very good
chance that you don’t use a list anyways.
So, I like to cook. Nothing fancy you understand, but
simple, plain peasant style food. I like to cook stews, soups, nearly burnt
meat and plain salads. Whenever I make a stew I think I am living hundreds of
years in the past with the big pot over the fire all day long and every now and
then something gets added to the pot. I kind of have to squint so that I don’t
see the electric crock pot sitting on the ceramic stove top beside the refrigerator,
or the iPad with the recipe on the counter. Other than that however, I feel
like I am living hundreds of years ago. I don’t think they had indoor plumbing
back in the day either. Their loss I suppose.
Tonight I used a recipe that came from an app that was free
for the iPad over the holidays. I do like free! The app is called “The Photo
Cookbook – Quick and Easy 6.2” and is broken down into Meat, fish, vegetarian
and desert sections. Hey, I just realized that it also has Italian, Asian and Baking
sections, it is far better than I thought! Tonight’s meal was Egg Tortilla with
Feta and Sweetcorn. I did some substitutions, but it turned out to be edible for a
vegetarian dish and I recommend you try it.
Egg Tortilla With Feta and Sweetcorn
Serves 3 – 4
Ingredients
350 G./ 12
oz of potatoes 6
eggs
2 tbsp. of
olive oil 100
g/3 ½ oz of Feta cheese, crumbled
1 onion
Chopped salt
and pepper
1 zucchini
coarsely grated Paprika
for garnish
200g / 7
oz of sweetcorn (drained)
I didn’t
have zucchini so I used carrots, green pepper and broccoli stalks. Really what
ever you have
1)
Peel the
potatoes and cut into ½ inch diced
2)
Cook the
potatoes in a saucepan of lightly salted boiling water for 5 minutes or until
just tender. Drain.
3)
Heat the
oil in a large oven proof frying pan over a medium heat and fry the onion for
about 5 minutes, until softened.
4)
Stir in
Zucchini and potatoes, then cook for 2 minutes. Stir in the sweetcorn.
5)
Beat the
eggs lightly with salt and pepper to taste.
6)
Stir the
eggs into the pan, then scatter the feta cheese. Cook for 4 – 6 minutes, until
almost set. I covered the pan.
7)
Preheat
the grill (broiler) to high. Place the tortilla under the grill for 2 – 3
minutes, until set and golden brown.
8)
Sprinkle the
tortilla with paprika and cut into 4 – 6 wedges.
Serve
either hot or cold.
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