Cooking, series and a lovely weekend!

Hello,

And sorry for the silence. I’ve spent most of this week in bed being poorly but am finally on the mend. And since I’m behind with my weekly “report” I thought it best to write it up straight away. So, here’s what I got up to last week…

I had a quiet week without too much socialising and I noticed how much more energy I had in the evenings when I just went home to cook (which I did every night) and watched a few episodes of a series or read my book, than when I’m out for dinner and drinks several times a week.

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Cooking wise it was quite simple meals, proper weekday grub, which was nice. I made a batch of tomato sauce on Monday for supper that same evening and the night after (love planning ahead like that!). Half of the tomato sauce was used for shakshuka (isn’t it just the best supper dish?!) with onions and carrots and topped with creme fraiche and feta. Similar recipe here.

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On Tuesday I spiced up the rest of the tomato sauce and used it to make enchiladas. Yum! Wednesday I cooked a new recipe but I want to photograph it again before I put it on the blog, so stay tuned.

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Thursday I had a sudden craving for dauphinoise potatoes and so made a small gratin and ate it with some roasted chicken from the freezer and steamed broccoli.

I continued to watch The Truth of the Harry Quebert Affair (not many episodes left now!) but also started watching Killing Eve on the BBC which is really good!

Friday night we went out for a pub supper before seeing First Man at the cinema. Great film – highly recommend it!

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On Saturday I met up with my foodie friend Anna and her daughter, visiting from Sweden, for some shopping and a lovely afternoon tea at Zetter Townhouse in Marylebone. In the evening I went for drinks before cooking a late pasta supper at home.

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Sunday we had a lie-in and a nice cooked breakfast at home before going for a pub lunch and a walk by the river. It was freezing so afterwards we cosied up on the sofa watching Murder on the Orient Express (which wasn’t that great but had an amazing cast) followed by some more of  The Handmaid’s Tale. For dinner I made this chicken gratin and for pudding we had vanilla ice cream, homemade raspberry coulis and  crushed biscuits, for a bit of crunch.

Apart from the sudden cold weather it was a good week!

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Recipe: Shakshuka with yoghurt and feta

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At the brunch in December I introduced my friends to shakshuka, which they all loved. It’s such a great brunch dish if there is several of you as you can make the tomato sauce ahead and then cooked the eggs in the oven. If I make a smaller portion for lunch or dinner I cook it in a frying pan on the hob and cover the pan with a lid, as it’s quicker than heating up the oven.

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My version of shakshuka has the usual base of peppers, onions and tomatoes as well as tinned tomatoes to make it saucy. After baking the eggs in the oven I add the toppings; Greek yoghurt, crumbled feta and chilli flakes. If I made this just for myself I would have added some Tabasco as well, but here I left it on the side so everyone could help themselves if they wanted more of a kick.

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Bacon isn’t really necessary with this egg dish, but it works so well at brunch (and with the mushroom omelette) I thought it was a nice addition.

Scandelight’s shakshuka, serves 4-6

1 shallots, chopped

1 small garlic clove, chopped

2 bell peppers (of any colour), chopped

3 tomatoes, chopped

1 large tin (400 g) tinned chopped tomatoes

30 ml water

salt, black pepper

a pinch of sugar

6 medium eggs

200 ml full-fat Greek yoghurt

1 tbsp olive oil

1/4 lemon

chilli flakes

1/2 packet feta 

Pour a little oil in a large frying pan or saucepan. Fry the garlic and onions until golden (not brown). Remove from the pan. Fry the peppers until soft and add the fresh tomatoes. Add the garlic and onions and stir on medium heat until nice and soft. Add the tinned tomatoes and water and stir occasionally. Season to taste with plenty of salt, black pepper and sugar if needed. Let the mixture thicken. 

If using a frying pan, make six “holes” in the mixture and crack an egg in each. Cover with a lid and cook until the whites are set.

If using an oven, transfer the tomato mixture to an oven-proof dish and pre-heat the oven to 180C. Make “holes” in the tomato mixture and crack an egg in each hole. Bake until the whites are set. 

In the meantime, mix yoghurt with salt, pepper, lemon juice to taste and olive oil. 

When the eggs are cooked, remove from the hob or oven and add dollops of yoghurt to the pan/dish. Sprinkle with crumbled feta and chilli flakes. Serve with some nice bread.