Spicy Polenta

What to do with polenta? I like polenta but I've never really known what to do with it. I know the Italians use it a lot, but most of the recipes I've seen require a lot of stirring and also require you to stir it for around 30 mins. So when my Mum showed me how to make spicy polenta in under 10 minutes I was all ears and eyes.

I've tried this at home, and have to say its a lovely little dish to have as a lunch or tasty snack. Add some salad or some grilled veg on the side, and you have a wonderful dinner.

This recipe is tasty, quick and simple.

Spicy Polenta

Ingredients

1 tbspn. of vegetable/sunflower oil
1/4 tsp. of mustard seeds
5 curry leaves
Large pinch of asafoetida (hing)
13 fl oz of water (you need double the amount of polenta, so two cups of water to 1 cup of polenta)
1/4 tsp of turmeric powder
1/2 tsp. of chilli powder
3/4 tsp. of salt
1 cup/130gr. of Polenta (coarse cornmeal)
2 tbsp of yoghurt

Method

Heat the oil in a pan and add the mustard seeds. Once they begin to pop add the curry leaves and the hing. Then add the water and all the spices. Allow the water to come to boil. Once it starts to boil add the polenta and yoghurt and stir so it all comes together and there are no lumps of polenta left. Stir for about 3-4 minutes.

Serve with a salad, some grilled vegetables, or just have on its own...like I do.

Bermondsey Farmers Market

On Saturday morning the American Vegetarian and I cycled down to our local farmers market to buy some seasonal veg.

Bermondsey Farmers Market is a small yet quaint market that sells vegetables, cheeses, bread, chutneys and some non veg produce as well. It's set in a square surrounded by two very nice cafes, an independent cinema and opposite the delightful Bermondsey Street.

The market is small so if you are looking for a bigger bolder market then Borough market is not too far away. But for local residents this is perfect. We cycled the very short 10 minutes to the market and wandered around the stalls. All the veg looked great, and I had to stop myself from buying more than we could eat. After trying some wonderful bread, cheeses and chutneys, we ended up buying some jerusalem artichokes, beetroot, carrots, ruby kale, and spinach as well as some real bread. And all of it costing less then it would have done in a chain supermarket.

The best thing I love about buying produce from farmers market is that once I get the food home I do very little cooking to the vegetables themselves, as the taste is all there. I spend more time washing the vegetables then I do cooking them.

I made a beetroot and carrot salad, and cooked the spinach in some Olive oil, lemon juice and then allowed it to steam in its own heat. Sliced and toasted the bread, and before you know it you have a very nice, organic healthy lunch in front of you..oh and don't forget the Saturday papers and a cup of coffee. Total weekend bliss.

Simple Spinach

Ingredients

1 bunch of spinach; thoroughly washed
Some olive oil
1 tbsp. of lemon juice
2 tbsp. of water
Salt and pepper to season

Method

Heat the oil in a pan, then add the rest of the ingredients and cover so it all cooks in its own heat for about 3-4 mins. Serve with some toasted bread.

Beetroot and Carrot salad

Ingredients

1 large beetroot; washed and peeled
1 carrot; washed
Some olive oil
A spoonful of honey (optional)
Salt & Pepper to season.
A handful of loosely crushed walnuts

Method

Grate both the beetroot and the carrots in a food processor. Then transfer to a large bowl and add the olive oil, and salt and pepper. Taste and add the honey if you feel it needs sweetening. Then top it off with the walnuts and mix well. I added the honey as the beetroot that I had tasted slightly bitter, so I needed to sweeten the taste out. The crushed walnuts add a lovely crunch to the salad as well.

Bermondsey Farmers Market, Bermondsey Square, SE1 3UN. Saturday from 10am-2pm

Baked Beans Curry

Now I know the title may not sound too appetising, but I assure you this is great comfort food territory.

Turning a can of baked beans into a curry was my very first attempt at making a curry. This was of course years and years ago, when I was a student and realising that I should have never taken my Mums food for granted. In fact, it was even the American Vegetarian's first attempt at making a curry. I feel it is like the first initiation. If you can turn a can of baked beans into a curry then you’re on the right road.

Last week I just had a craving for it, so thought I would share the wonderful simple and yet very comforting dish of baked beans curry with you. 

Ingredients

1 can of baked beans

Half an onion

5 curry leaves

1/4 tsp. of mustard seeds

1/2 tsp. of cumin seeds

1/4 tsp. of turmeric

1/2 tsp. of chilli powder (or a bit less if you don't like it too spicy)

1 3/4 tsp. of ground coriander

Some salt

1 tbsp. of oil

Method

Heat the oil in a pan and add the mustard and cumin seeds. Once the mustard seeds start to pop, add the curry leaves, and then add the onion. Stir and cook until the onions soften. Then add the can of baked beans and the rest of the spices. Now because there is already salt in the can of beans check the seasoning before you add the salt in. You will need some salt, just not an entire teaspoon of it. Let it cook together for around 5 minutes, then serve on either toast, or a jacket potato or however you like your baked beans.

De-lish.