Two weeks in and going strong! Above are a selection of Ottolenghi inspired dishes I’ve enjoyed cooking and eating over the last couple of weeks. I say “inspired” because I’ve had to adapt on occasion to the ingredients I have available but there haven’t been many deviations. Swapping hen’s egg for duck egg to top my mushroom ragout – which may not have had the full variety of fungi in the original recipe – doesn’t seem like a cardinal sin.
I’ve actually cooked or prepared more dishes than this – but I seem to have omitted to photograph them all before tucking in. Must try harder!
Verdict so far
Cost? Hard to tell as haven’t kept detailed records of previous expenditure on food but allowing for stocking up or restocking additional spices etc I don’t feel I’ve spent much extra. But using large quantity of fresh herbs could add to food bill – will definitely aim to grow more in garden this year and look into what I could do for next winter. I’m usually only cooking meals for myself or myself + Aidan and try to cook enough to have leftovers next day for lunch.
Waste? No cooked food gone to waste – as too good to not want to eat leftovers. But buying veg specifically for one recipe can mean that I’ve got spare raw veg left over. Still have a dozen sprouts lingering after the sprout and tofu dish which haven’t found their way into another dish and are looking increasingly sorry for themselves. But intend to start preparing more winter salads or slaws to have for lunch or as meal accompaniments to address that problem.
Healthy eating? Certainly eating a larger variety of veg on daily/weekly basis than have done of late although would like to include more greens (all food looks a little orange at the moment).
Vegetarian? I’ve not gone completely veggie -but am probably eating more completely veggie meals particularly when I eat with Aidan. But I have got some meat in the freezer and have several times cooked a chicken breast or lamb chop to have with a vegetable concoction. The only meat I’ve bought since New Year has been some liver and bacon from Kings Heath Food Assembly (see later blog). Had liver & bacon on bed of braised veg with cauliflower mash one night and have had bacon and mushrooms a couple of times for breakfast.
Low carb? I have been low (but not zero!) carbing and have found it relatively easy using this style of cooking. I have had occasional grain – bulgar and also freekeh. And I made some low carb bread (see later blog) which lasted me a week. Suspect if want to follow a real low-carb diet I would need to reduce further at least initially and see this as a real possibility with little effort.
Time of preparation? Pleasantly surprised that haven’t spent that much longer cooking than previously – but even when have it has been enjoyable rather than a chore. I’m excited to see – and eat! – the results.
Overall verdict: Enjoyed reconnecting with food and cooking some interesting, flavoursome meals from fresh and in-season vegetables. Will definitely continue my Plenty Food Project – and will try harder to find time to write more regularly.
My Plenty Food Project 