Can you believe it? We still eat food! Usually boring easy peasy whatever is not rotting in the fridge food… But the other evening (it was a while back now because although I managed to document the cooking, it has taken about a month to actually do anything with the pictures), we decided to make something that involved more than one pot and three ingredients. We made three different things with different flavours! This is an ambitious endeavour these days with the parenting-working-staying-sane-and-not-becoming-an-alcoholic-to-cope juggle.
Ingredients for the bougouri:
- 1 cup of bulgar wheat
- a medium onion
- 2 tomatoes from a tin of tomatoes
- a handful of flat leaf parsley
- a handful of dhanya
- a t-spoon of veg stock
- 2 cups water
Finely dice the onion. Cook on a slow heat until glassy. Add the tomatoes and fry in the onions for a short while. Then add the bulgar and fry more a short while before adding the water and the stock. Cook on a low heat until all the water is absorbed. Do not stir otherwise it will get soggy. When it is done, loosen with a fork and add the herbs and feta. The herbs and feta are optional. You can also make the bulgar to serve with something like this.
Vegan version: loose the feta
Ingredients for the lemon chickpeas etc:
- 1 packet of baby marrows
- 1 tin of chickpeas
- 2 green chillies
- olive oil
- mature cheddar
Finely chop the chillies. Grate the baby marrow. Drain the chickpeas. Mix all together with the juice of a lemon and liberally dashed olive oil. Chuck in a hot pan and fry quickly so the baby marrow doesn’t get too soggy. Once it is done, grate on some sharp mature cheddar or parmesan.
Vegan version: Ditch the cheese
Ingredients for brussels sprouts:
- bag of brussels sprouts
- a crap load of garlic and butter
- salt and pepper
Brussels sprouts are weird animals. In my experience they are either revolting or delicious. There doesn’t seem to be a middle ground. This time they were delicious, but we have had some real failures… Hence the no other related posts… Steam the brussels sprouts. But not for too long either. It is nice when they are still fresh. Heat the garlic in the butter. Douse the brussels sprouts with the garlic butter and season with salt and pepper. Fart wildly for the next 24 hours.