Another day off yesterday, ( I know, I’m lucky to get so many) and once again finding myself with a fridge and pantry full of food that is edging dangerously close to their expiry dates. So I decided to have yet another day of cooking, only much simpler this time, all easy basic dishes, more like antipasto actually, but yummy nonetheless. To start off with I tried to make a tian…emphasis on the word tried! I’d never made one before, but it’s so simple it’s almost impossible to mess up….well me being me, I forgot to put the onion in..woops. From the recipes I looked at, mine isn’t a traditional summer vegetable tian, because it has oyster mushrooms in it (with aubergine/eggplant, courgette/zucchini and piccolo tomatoes)…I only had a few left, and couldn’t be bothered to incorporate them into another dish, so in they went. I made two, this one is a tad sparse looking, plus you can see where I pinched a bit out of the corner to try, haha, it’s simple, letting the natural flavours of the vegetables speak for themselves, but I like it. It’s definitely something I would do again.
This dish (if I can really call it that, it’s so beyond basic!) came from a little tapas recipe book my friend bought me before I went to Spain, and as I recently recieved some chorizo from Spain (Thanks Daddy!) I thought I’d give this one a whirl. Chorizo and chickpeas.
It said to eat hot, or at room temperature with crusty bread. I actually had mine cold out of the fridge and it was wonderful! Rich in flavour, as expected of a good quality chorizo! The peppers and chickpeas added wonderful texture to the dish, makes for a nice simple meal with some salad on hot days like this!
Last but most definitely not the least are these wholewheat zucchini (courgette) and carrot muffins. As per Vegan Food Addict’s recipe. Here is the link : http://veganfoodaddict.wordpress.com/2012/05/06/whole-wheat-carrot-zucchini-muffins/
I didn’t have any almond milk on hand, so I subsituted with regular skim milk. I realised after I’d baked them that I actually had some almond essence I could have added in, but never mind, I can try that next time! Because there most definitely will be a next time. My Dad is always going on about zucchini bread, so when I saw this recipe I decided to try it, it’s something that has always interested me. Why, oh why did I not try it before! They’re amazing! Not only were they incredibly easy to make, but they’re so flavourful and so unbelievably moist! I gave some to a friend and she agrees! I’m also very pleased to say, having just had one with my breakfast, they are still just as moist as they were fresh out of the oven! Yay. Thanks to Vegan Food Addict for posting the wonderful recipe, this is officially a new favourite of mine!
I also made a sort of potato salad, no picture though. It was simply new potatoes seasoned with smoked paprika and cooked in the leftover juices from the chorizo with onion and garlic, very simple, but satisfying.
No bento for yesterday, nor one for today. However, today is the day that my items from Bento&Co get redelivered!! Woop woop! I’m very excited and am sat waiting (not so patiently), for them to arrive. So there will be plenty of bentos for the remainder of the week and next week too, featuring my new tools. I’ll be sure to share my order with you when it gets here!
Have a happy day everyone! Yay! 🙂