Rainy Friday

Today is one of those days where it rains and rain…and rains. Although I probably would be stuck inside anyway today even if it wasn’t raining, writing my dissertation, it’s still depressing! Most of us at uni are writing our final year dissertations at the moment, and are at difference stages. I’ve spent a lot of time over the last few weeks reassuring friends that it will all be fine. I should probably listen to my own advice; it will be fine. Days like these also make me want to start planning summer. It’s getting closer and I certainly need something to look forward too. At the moment its looking like, Rome for definite, the possibly Amsterdam, Hamburg  Berlin and potentially Thailand – will be amazing if I actually pull this off. 

For now though its work work work. I did make a great yummy lunch today though which was a personal variation on North African Eggs. 

– Boil a pan of water and soften cubes of butter-nut squash 

– Meanwhile in a frying pan, fry up half an onion and some garlic, then coat them in paprika. This is good because it stops the dish being overwhelmed by the flavour but adds a nice background. Add the softened squash to fry for a while, the pour in half a tin of chopped plum tomatoes. When all is nice and hot – make 2 small holes and break an egg into each whole – then cook!

– I had mine on sour-dough toast with grated cheddar cheese on top, but normal bread on pita is also fine 

Delicious. 

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My life at the moment

 

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A very ‘Yume’ lunch trip

Today the girls and I went to a new Sushi cafe/restaurant in Bristol called Yume (pronounced you-may). We’re doing quite well with our ‘go to new places in Bristol before we leave’ resolution and doing even better and finding any excuse not to work.

Anyway the place was amazing, so cute and nicely decorated. It was pretty busy so probably should have booked but the Sushi was worth the wait. I had Salmon Sushimi and Fish Maki with a Green Tea and some Miso soup. Basically I ordered everything. After a small mishap of getting Wasabi up my nose (v.painful) the rest of the meal was delicious.  Definitely worth a visit.

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First two photos courtesy of http://bristolculture.wordpress.com/tag/yume-bristol/

http://www.yumekitchen.co.uk

Butternut Squash – the most underrated vegetable?

download (1)Butternut Squash has to be one of my favourite vegetables. I remember my mum saying she used to feed it to me purred as a baby, so perhaps the taste has always stayed with me. For someone who wants to eat healthily on a budget like me, I couldn’t recommend this more. Incredibly versatile the ‘squash can be devoured in a number of ways and although at first they can seem expensive in the supermarket, I normally find that one can be used in at least four meals, therefore very cost effective.! Cook it with the skin on or off, doesn’t make a difference, and mash it, roast it (my favourite) as a side to any dish or fry it in a curry to make a substantial and flavoursome addition. Typically I find that it goes well roasted into a salad, or mashed as a side to a meat dish, but there are so many ways a squash can be used! Here are two of my favourite recipes which include the squash, one in which it is the main focus, and one where it’s an addition, they’re delicious!

1.) Butternut Squash and Aubergine curry

This meal was discovered by me and my flatmate while we were trying to find a substantial curry to both feed a lot of people and to satisfy meat-eaters as this is a vegetarian meal.

Ingredients:

1 Butternut Squash

Chickpeas

1 Aubergine

Stock

White onion and Garlic

Spinach

Mild curry paste (tomato based)

Firstly dice the squash, this can be tiresome so I normally keep the skin on. When it is cut into chunks, fry them in a pan (with oil) until they start to go soft. Next add the onion and garlic, how much garlic is up to you but I would go for 1 clove. After they are all mixed in, add the aubergine, which should also be diced. When the veg is softening, add the curry paste, all of it. Mix the food together until the paste has absorbed the veg and turn down to a slightly lower heat. Prepare the stock and pour it in gradually. You should wait for each pour to become absorbed before pouring in more. Cover the curry and leave for about 30 minutes, checking occasionally that there is no stick. (You might want to leave it on a low heat). Towards the end, add the spinach and chickpeas and mix altogether. Serve with wholegrain rice.

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2. Butternut squash, blue cheese and walnut lunch. 

This tastes absolutely incredible. The infusion of the blue cheese and nuts makes this is substantial and tasty lunch, although you can eat it at any time of the day!

Ingredients:

I Butternut squash

Blue cheese

Walnuts

Garlic

Preheat the oven to 200, cut the squash in half, and dig out the seeds from the core. When the core is empty of seeds and stringy bits, put chopped garlic in there and also spread some around the top. Drizzle with oil and put the entire thing in the oven. Cook for approximately 30 mins, until the entire squash is extremely soft.

While this is cooking, crumble the blue cheese and walnuts into a bowl. Take the soft squash out of the oven and scoop the squash into the bowl of cheese and nuts. Mix well. Next, scoop the mixture into the skin of the original squash, and put back into the oven, for about 10/15 minute, until the cheese has visibly melted and the top has turned golden brown.

Serve with a salad!

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