Food, glorious food!

[ailbhe]

This evening Rob was "supposed" to be cooking but Emer wanted to go around the block and watching him cook slowly was irritating me, so I did it fast. This way, everyone was happier, because Emer didn't want to go for a walk with me and Rob can't cook while Emer tells him what he ought to be doing instead (he did offer to take her in the mei tai while he cooked but she refused).

I sliced a couple of aubergines into strips (about 1cm x 05.cm) and stuck them in a pan of olive oil while I sliced garlic and tomatoes. After the aubergines had browned on one side, Linnea came to watch me turning them (due to a dishwashing malhandling I was using a fishslice and a chopstick, so this was more interesting than it usually might be) and helped me stir as I put the veg in. I added the tomato puree and the basil, she added the black pepper - I don't know when she learned to grind black pepper over the surface of a whole dish, but she did it beautifully.

I left Linnea stirring it, standing on her step in front of the stove, while I washed a pot to cook the pasta in. We had some white pasta shells left over and I boiled them in plenty of water (I usually skimp on pasta water because I can't use it for anything else afterwards; it's too starchy). Rob and Emer came back just as I was pouring the water on the pasta.

While Rob set the table I chopped olives for the sauce (so that they'd be hot but the saltiness wouldn't affect the whole dish) and sliced the last of yesterday's white bread.

We ate the bread dipped in the oil in which the olives had been marinading, which was delicious, and then steamed into the aubergine-covered pasta. My four-person lasagne dish seems to hold enough of any pasta dish for four people; I must try to remember that.

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Also, today Rob rounded up the half-eaten bananas that have been going soft over the past two days and made them into banana muffins. Om, as they say, nom nom nom. We have two boxes of them in the freezer now. I like having a freezer full of goodies.

We also have a little rhubarb clafouti left over. It was fabulous eaten cold with hot custard. Recipe:

4 eggs
1 cup rice milk
3/4 cup flour
1/2 cup fructose syrup (agave syrup or honey or plain sugar would probably be fine but you might need more of the latter two)
3 cups chopped rhubarb

Put the fruit in the bottom of a cake tin. Whisk everything else up together and pour it on top. Bake for 1 hour at gas mark 4. Leave to set a little. Omnomnomnomnomnomnom. Unless you don't like rhubarb, I suppose, in which case, use a different fruit or a whole lot of sugar.

I would like to publicly thank micheinnz for introducing me to the clafouti concept from all the way over in New Zealand. She will never know if I got it right.

Comments

[micheinnz.livejournal.com]

You're welcome!

And I have to say, sounds like you've got it pretty right to me. :)