Thursday, 28 November 2013
My mum always lets me cook, so that makes it easy, I can have whatever I want ;)
The ink in this dish comes from the squid, so it's all natural. The squid has a little bag inside of it with the ink, which can be used in the sauce to give it the dark colour. If you buy the squid prepared and the insides have been removed, you can buy an ink sachet separately. I've bought them in London in a local fishmonger or at Carluccio's (Nero di seppia). These sachets are long life, I think they are pasteurised, so I always have a couple in the fridge just in case. The taste is a bit salty and a bit fishy.
Cooking the squid is easy, all you need is a bit of time.
Ingredients: Nothing needs to be in a particular proportion, so you can do the same recipe with any amount of squid. I'll list the ingredients that I used but feel free to have more or less of anything, it won't make a huge difference to the dish.
1 tablespoon of olive oil
1 onion thinly chopped
2 garlic cloves thinly chopped
1/2 kilos of squid cut in chunks (plus one/two ink squid bags or a sachet)
2 tablespoons of tomato sauce
4/5 tablespoons of water to dilute the ink
Preparation: Heat the olive oil in a large pot (will have to fit the squid) and add the onion and garlic.
Let it cook at a low heat and stir some now and then until the onion is slightly translucent.
Now add the squid, stir a bit, add the tomato sauce and the ink previously diluted in water.
This will now have to be cooked at low heat for around an hour. The test to see if it's done is to taste one piece, the squid should be tender.
I like to serve it with rice, boiled the Spanish way, with salt and plenty of water as if it was pasta, then drained in a colander and cooled under cold water. To finish it, fry it in a pan where you've previously browned a couple of chopped garlic cloves.
Friday, 15 November 2013
I always leave out the frosting, too sweet for me.
The restaurant was very busy so maybe that was the reason, as my gluten eating companion was not too impressed with hers either. Hopefully this was just a one off.
Wednesday, 6 November 2013
Once the chickpeas are cooked, you can add the greens to it. If using cabbage, shred it, boil it in a separate pot with a bit of salt and water and drain in a colander. Add a tsp of olive oil and some garlic chunks to the pot and when the garlic is slightly brown, add the cabbage and stir quickly. This can now be added to the chickpea pot or served on top.
If you are not too keen on cabbage or don't fancy spending much time on it, you can also add some washed baby spinach to the cooked chickpeas and boil for a few minutes, it's also very nice. Spoon ready!
The flavour is awesome, eating this kind of pasta makes you forget about the gluten one. I'm just sorry I've now finished the packet, I'll have to wait for the next Allergy Show to get some more, more, more ...
I must say I've been known to do this soup with any leftover vegetables in the fridge, asparagus, spinach, baby corns, peppers, you name it. As long as it's all thinly sliced, it'll boil quickly. If you are after a more substantial meal, you can also add a boiled chicken breast (thin slices) and a few more noodles. Dinner is served!
I love these sweets! the sour mix is my favourite, but I tried the other flavours at the Allergy Show and they are equally yummy.They are made with natural ingredients and no E numbers, they are vegetarian and free from many things, gelatine, fat, dairy, artificial colours and gluten.
I recently found them in Waitrose for around £1.50, and seem to be available through Amazon too. Great treat!