As a child, like many children, the only form in which I’d even consider eating tomatoes was ketchup. As an adult, I’m reformed – I was well on the way to liking tomatoes even before I decided to intentionally broaden my tastes – but it took me a little while to get here.
Recently, I came across this recipe by Lottie + Doof for a pasta meal in a single pan, and decided to try it out. It’s a simple enough combination – onions, garlic, tomato & basil – and, I can verify, tastes rather good! You should try it out.
Recently, I bought some pearl barley on an impulse, and then had to find something to do with it. The obvious choice? Soup!
It will probably become apparent as I add more to this blog that I really like soup. I’ve not always been a fan, but since I started cooking more, it’s fast become a favourite. Cooking soup is simple and relaxing, and the result is both tasty and convenient – a few days’ lunches just a microwave minute away.
One of my old faithfuls is tomato soup. It’s trickier to make perfectly in my student kitchen during term time, but it’s seriously tasty nonetheless
Risotto is the perfect leftovers dish. You can put pretty much anything that takes your fancy in, and it’ll taste just fine. It takes me about 40 minutes to cook, from fridge to plate, and I’ve cooked it so often now that I don’t really need the recipe (though I can thank the little bit of card in my mum’s recipe binder for being there for me before my memory had caught up).
Food Tech was always the best of the various technology lessons at school – an hour and a half of cooking, followed by eating the results. In Year 8, Food Tech taught me this recipe for a simple tomato sauce, which I now know by heart, and which can be used as a base for quite a lot of different meals.
