A variation of my flatmate’s most cooked dish. You can use any vegetables you like, it’s a great way to use ingredients that have been forgotten in the fridge and it leaves you with just one pan to wash after dinner.
DAY 30- COCONUT CRUSTED COD
DAY 29- CAULIFLOWER FRIED RICE
DAY 28- GEORGIAN AUBERGINE ROLLS
DAY 24- COD FILLET WITH GINGER
DAY 21- POTATO FRITTERS AND EGGS BREAKFAST
Another recipe from my Polish heritage. I cooked with my father twice in my life, and we both agreed all we wanted for lunch was “placki ziemniaczane”. We would eat them with a sprinkle of sugar (god forbid!) and sour cream (once the reset is over), but they are delicious as they are or with a fried egg on top.
DAY 20- BOEUF BOURGUIGNON
DAY 17- ROSTI
DAY 16- ROMESCO SAUCE
DAY 14- SHAKSHUKA
It’s time for a breakfast dish; in fact I should have probably started with one (what have you been eating first thing in the morning?)
Where I’m from, a typical breakfast is made of a caffellatte (what you call a “latte” in the Anglosaxon world) and something sweet: biscuits, cakes, pastries of some sort or cereals. We’re the shame of Europe, aren’t we?