My dream was to be a jazz musician, unfortunately all that amazing improvisation will never be realised on my guitar – but in the kitchen I’m an old hand!
I reckon by the time your 40 the one basic skill you should have acquired via osmosis is how to improvise while cooking.
This weeks winner of a dinner for one was Tomatoey Leek and Lentil stew with a side of home made salty flat bread.
2 x fresh out of the garden Leek, chopped
1 x large clove of garlic, chopped
1 x tin of organic diced tomato
1 x tin of green lentils, strained and rinsed
2 x Tbl Spoon of extra virgin olive oil
1/4 vegetable stock cube
1/2 tsp All Spice
In a pot fry up leek and garlic, allspice and vege stock n olive oil til soft, add lentils and simmer for a minute or three. Add tomato pop the lid on and cook on very low for about 10 minutes. Serve in bowl with quartered flat bread.
throw 2 Tbl spoons of self-raise flower in a flat bowl with a pinch of salt and water until you have a gooey sticky blob. Add more flour while kneading into a not so sticky fluffy dough. Flatten out in the bowl like a tiny pizza base.
Heat in a small fry pan some olive oil and more salt. Cook flattened dough in pan until light brown – both sides. Cut into 4 and serve hot.
Soundtrack – Django Reinhardt album “Swing from Paris”