Domestic Goddess my arse!

These are the recipes I'm good at... quick, simple, out of the store-cupboard and onto the plate fare. I never spend more than 30 minutes faffing in the kitchen. So there.

This will be my recipe & homemadey remedy diary.

If you have those 'OMG! It's lunchtime and all I've got is a parsnip and a packet of boil in the bag rice.' moments, then you're a kindred spirit and you know that bad planning is often the mother of great food. So welcome to fast slurpy soups and 'really?' salads made from what's left in the fridge.

Never, ever believe there isn't something wonderful to make from the last 3 ingredients in your kitchen. Unless those ingredients really are fairy liquid, eggshells and dead flies.

Tuesday, 15 July 2014

Cous Cous Quick Quick

I am home alone for lunch & I wanted something quick - so I flung together left-overs. If you cook then you will always have leftover bits and bobs. Well you will if you're smart enough to always make extra! 

This salad was so quick it's almost too cheeky to post it. But it was so good, and it demonstrates the art of kitchen magic. The kind of spellificarion that comes with a stuffed fridge & a bit of whizzbangery! 

Don't fret if you didn't have stuffed mushrooms last night - chopped raw shrooms will work perfectly! 

Here's what you need...

Left over cous cous (although lets be honest tipping water from a kettle over a 1/3 cup of couscous isn't going to slow you down. I make mine with a bit of chicken stock paste for extra flavour)

Left over Mushroom  Duxelle - posh for cooked, chopped mushroom.

1 large, ripe beef tomato chopped into big pieces

6 black, cured olives chopped

2 desert spoons of toasted pumpkin & sunflower seeds

Grated hard goats cheese (or cheddar, or buffalo mozzarella, feta, griddled haloumi... On an on it might go)

Hemp oil (or good olive oil)

In a bowl mix the cous cous, olives, duxelle, mixed seeds (reserve some for fancy presentation).

Top with chopped tomatoes & grated cheese & finish with a drizzle of hemp oil & a cheeky sprinkle of seeds.

Done & darned delish! 

Super healthy too - you could bump up the happy & serve on a bed of baby spinach or wilted kale. 

I just yummed it out of the bowl!

Enjoy & let me know your variations! 

Oh if you haven't got a bowl of leftover duxelle hanging about either ditch it & stir in some red or green pesto - or chop raw mushrooms finely & stir in to the couscous. Can't say fairer than that!

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