Curried bean stew with coconut milk

The best moments in the kitchen happen when I have all the time in the world and no one is waiting for dinner. I let a film or a TV show run in the player while chopping vegetables for, let's say, a bean stew that I allow to simmer even longer than needed. On Sunday I had such a moment when preparing my curried bean stew with coconut milk, a favourite in this house. While preparing it I listened to conversations with the author Zadie Smith on YouTube (from 2010, part of the series Live from the New York Public Library). I forgot myself completely and cooked it for an hour, which was fine. Now that autumn has arrived there will be plenty of these moments. The list of ingredients seems long but the stew is easy to make. All you need is time.

CURRIED BEAN STEW WITH COCONUT MILK

1 tablespoon coconut oil
1 onion
3 cloves garlic
2 peppers, red and green
2 celery sticks
75 g trimmed green beans
150 g frozen, diced sweet potatoes (about 1½ cup)
100 g frozen, diced butternut squash (about ¾ cup)
1 can (400 g) kidney beans (14 oz)
1 can (400 g) cannellini beans (14 oz)
4 teaspoons (vegan) vegetable bouillon powder
1 teaspoon tandoori curry powder

(or 1 teaspoon mild curry powder and ¼ teaspoon chilli powder)

½ teaspoon ground turmeric
½ teaspoon ground ginger
½ teaspoon red chilli flakes
¼ teaspoon black pepper
1 teaspoon Italian herb mix
1 can (400 g) tomatoes (14 oz)
1 can (400 ml) coconut milk (14 oz)
optional: a handful of spinach
Maldon sea salt flakes to taste

Start with preparing the vegetables and beans: Peel the onion and garlic, chop and finely chop. Remove seeds and dice the peppers. Finely slice the celery sticks. Slice the trimmed beans coarsely. In the stew I use frozen, diced sweet potatoes and butternut squash. If you cannot buy them frozen use fresh ingredients. Rinse and drain the kidney and cannellini beans in a colander.

Heat the coconut oil in a large saucepan on low-medium heat. Cook the onion and garlic for a few minutes until the onion has softened. Add the other vegetables and cook for a few more minutes, gently stirring with a spoon. Add the beans, bouillon powder (or 2 stock cubes), spices and herbs, and combine before adding the tomatoes and coconut milk. Increase the heat and bring to the boil while stirring gently. Cover with a lid and let it simmer on low heat for 20 minutes. Stir in the spinach, if using, then tilt the lid to allow the steam to escape and allow to simmer for another 15-20 minutes. Taste with Maldon sea salt flakes if needed.

Serve the bean stew with perhaps sourdough bread or stone baked baguette.

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Lentil soup | Vegan in the house

For a spring menu, hearty soups aren't the first thing that comes to mind but here on the west coast of central Scotland the arrival of spring hit the breaks; suddenly the days turned colder with rain. Last week we finally got excellent spells of sunshine so we seem to be back on track, and the buds are rejoicing. I wanted to post this lentil soup recipe before it's too late. In the sense, out of touch with the season, especially for those who live farther south and are already enjoying fine weather and trees in bloom. In our garden a huge cherry tree is about to bloom. Its branches stretch over the patio and some even reach the main roof of the house. If I would keep our son's bedroom window open they would find their way in. I wouldn't mind but he would. I cannot wait to see the cherry tree in its full glory.

Back to the soup. In January our younger daughter, a teen of 14, decided to go vegan. My husband and I discussed between us that this was just a phase, something she needed to explore. Honestly, we thought it would last for 1-2 weeks. Apart from the smoked lamb at Christmas (Icelandic tradition), she never was much of a meat-eater. That part would be easy. Quitting eggs, however, would probably break her. Or so we thought. Our girl loved her omelettes and made her own if I served e.g. fajitas or something she didn't like. Now the month of May is almost upon us and our girl is still going strong. Still a vegan.

Consequentially, I have made some adjustments in our diet - surely baking less with eggs - and I have veganised some of my own vegetarian recipes and created new ones. What I like about her going vegan is that she is learning about nutrition and cooking, and she now enjoys certain vegetables she didn't like before. I love seeing her gaining confidence in the kitchen; she now makes uncomplicated, nutritious meals without any help. Sometimes the two of us are together in the kitchen preparing a meal that needs to be adjusted for her. For a mother, who is a foodie, those are quality moments. When the days were colder I often prepared veggie chilli or other bean stews or hearty soups for lunch that would then wait on the hob when our steadfast vegan came home from school. This green lentil soup was one of those.

[The textiles seen in the images, excluding the napkin, are by Lisa Fine: Baroda 1 in indigo (bird pattern), Lahore in apricot (floral), and Chiara in sky blue/oyster (to the right). More on Lisa Fine Textiles later.]

Whether you are a vegan or not, lentils are good for you (read about the health benefits of lentils); I think everyone should have a basic lentil recipe in their repertoire. Lentils are high in protein, dietary fibre, and iron, and a source of e.g. B1 and B6. Lentils and spices are a wonderful mix because the lentils absorb their flavour. In my opinion, herbs like bay leaf and thyme also go well with lentils. Just make sure you don't overcook them; they should keep their consistency. Soft lentils, yes. Mushy, not so much. For the vegetable broth I use the vegan organic bouillon powder from Marigold (it has less salt), but you can of course use vegetable stock cubes.

LENTIL SOUP

1 tablespoon coconut oil or light olive oil
1 small onion
2 carrots
1-2 celery sticks
3 cloves garlic
1 red chilli (or ¼ teaspoon chilli powder)
1 cup green lentils
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1250 ml organic vegetable broth (5 cups)
1 bay leaf
1 teaspoon dried thyme or 1-2 whole thyme sprigs
optional: 1-2 seeded tomatoes
sea salt and black pepper to taste

Rinse and drain the lentils (sometimes it's recommended that you boil them for 2 minutes before rinsing). Set them aside and prepare the vegetable broth. Boil water and pour into a heatproof measuring jug with vegetable bouillon or stock cubes. For 1250 ml water (5 cups) you will normally need 5 teaspoons of the bouillon powder or 2¼ stock cubes (brands may vary; read the label).

Peel and chop the onion. Slice the carrots and celery sticks. Remove the seeds from the chilli (if using) and chop finely. Heat the oil in a medium-large saucepan on medium heat. Add the onion and vegetables and cook for a few minutes until they have softened. Peel and press the garlic and add it to the saucepan. Cook for 1-2 more minutes, gently stirring.

Add the lentils and spices and stir gently. Pour in the broth and add the bay leaf and thyme. Bring to the boil, then lower the heat and let the soup simmer for about 25-30 minutes, or until the lentils are soft but not mushy. Use a lid but tilt it to allow the steam to escape. If using tomatoes: remove the seeds and dice the tomatoes before adding them to the saucepan.

Before serving, remove the bay leaf and the leftovers of the fresh thyme (if using). Season the soup with black pepper and salt, if you think it needs more salt. Serve with (home-made) wholegrain bread, and perhaps a glass of fine red wine ... just saying.

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Potato wedges with seasoned salt

In this household we like potatoes. A lot. I go through periods of experimenting, especially with baked potatoes because we like the skin (it gives you fibre). My almost ten-year old reminded me of these potato wedges, which I season with home-made seasoning salt, when he asked for them, and chicken, on his birthday next Saturday. He also wants apple cake with whipped cream. Mais bien sûr, monsieur!

Did you know that the Incas were the original growers of potatoes? I had no idea until I read about the history of the potato in the Larousse Culinary Encyclopedia. It was Francisco Pizarro, the Spanish conqueror of the Inca empire (and founder of the city of Lima), who brought it to Europe in 1534. The English explorer Sir Walter Raleigh made the same discovery in Virginia fifty years later and brought the potato to England. Well, that didn't stop King James I from having him imprisoned for treason in the Tower of London and later executed. But that's another story and I'm sure it has nothing to do with potatoes.

The above images are also unrelated to potatoes. I snapped them in our garden in the end of May and wanted to post them on the blog to remind me of that pretty plant in bloom. Its roots are in the neighbours' garden and right before blooming it sneaks over the fence and allows us to enjoy its beautiful white flowers. I call it 'the shawl' because of its shape.

Let us start with the spicy seasoned salt, which couldn't be simpler. For my mix I use whole pink Himalayan crystal salt, but using fine sea salt is fine. The ratio of the smoked paprika depends on my mood; its flavour can be a bit dominant so perhaps it's best to start with ¼ teaspoon. The ratio of the chilli powder depends on which type of chilli powder I use, milder or hotter version. This seasoned salt doesn't burn any tongues, at least not ours, but it has a bit of an edge.

SPICY SEASONED SALT

1½ tablespoons Himalayan salt
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
¼-½ teaspoon smoked paprika
¼ teaspoon red chilli flakes
a pinch of or ¼ teaspoon chilli powder

Put everything in a glass jar with a lid and shake well. Remember to label the jar, and perhaps add the ratios in case you want to make changes later.

You can use the seasoned salt to roast vegetables or to coat chicken. It's ideal when preparing grilled sandwhiches. You can also use it to add a bit of salty flavour to the meal you're cooking, as long as the spices go well with other ingredients of the dish.

Baked potatoes with thyme and rosemary are a classic that one cannot go wrong with, but when enjoying potatoes with, for example, burgers or chicken drumsticks my taste buds call for something different, preferably something spicy. If I can only get very large baking potatoes I usually parboil them for 7-10 minutes and let them steam dry in a colander before cutting them into wedges. Please note that I'm cooking this side dish for 5 persons so you may want to adjust the recipe.

POTATO WEDGES WITH SPICY SEASONED SALT

1 kg baking potatoes (2.2 lb)
1 tablespoon light olive oil or other vegetable oil
1 teaspoon spicy seasoned salt (see recipe above)

Scrub the potatoes clean. To make wedges, cut each potato in half lengthwise, and each half into three parts lengthwise (each potato should give you 6 wedges, but if the potatoes are very large you may want to cut the wedges in half crosswise as well). Make sure the wedges are not too thin, as you bake them in the oven with the skin facing down.

There are two ways to coat the wedges: 1) Put the ingredients in a large freezer bag, seal it and rotate it thoroughly to make sure all the wedges are coated. Then spread the wedges over a large baking tray lined with baking parchment with the skin facing down. 2) If you like coating them with your hands you can put everything in a large roasting tray and then spread the wedges with the skin facing down.

Cook in the oven at 220˚C/425˚F (200˚C fan oven) for about 25-30 minutes, or until the wedges are cooked through, golden and crisp. We like our potatoes well done so usually I lower the heat after 25 minutes and cook for another 5-10 minutes, or even longer.

Serve the potato wedges with quality mayonnaise or sour cream. You can also make a dip by adding some ground cumin to a small bowl of Greek yoghurt.

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Maps | Marinated chicken drumsticks

By now I thought I would be able to share photos of gorgeous spring blossoms but this year spring is arriving with slight hiccups. There are daffodils and crocuses in bloom, but I have my eyes on this one particular magnolia tree in the village that is preparing to show off. When the day comes that I turn the corner and see it in bloom, that's when spring has sprung for me. And what has that got to do with maps and drumsticks? Absolutely nothing.

Maps from the books The Food of France, illustrated by Russell Bryant,
and The Food of India, by Rosanna Vecchio

Recently my 9-year old was working on a project for school about food and food miles, which made us talk a lot about food, or let's say more than usual. Since pizza is his favourite it was sort of given that Italy would find its way into his project. That's where my map of Italy came in handy. Since then it has been spread out on my table and has led to some serious map-mania (I love illustrated maps) and travel discussions: One wants to go to Japan, another to Fiji or Hawaii. I even got the question, Mom, what's it like in North Korea?, which made me wonder if they served latte over there. I cannot say that drinking latte in North Korea is on my bucket list but who knows what the future holds?

I'm not sure what I would do without Google maps but I have to say that nothing replaces the feeling of spreading out a map on a table and making travel plans, or just daydreaming.

With Easter coming up I was thinking about what to prepare in the kitchen. When I think about my childhood and Easter I remember chocolate eggs and fancy meals. I don't know about you but at Easter I like to keep things simple. I see no need to spend hours in the kitchen preparing something, which made me think of chicken drumsticks.

The simplicity of preparing and cooking marinated drumsticks appeals to me. I like marinated chicken but I don't want the taste of the marinade to overpower the taste of the meat. Perhaps that philosophy applies to all my cooking; I'm not particularly fond of one dominant taste. I recommend letting the drumsticks marinate in the fridge overnight. When serving them with rice I usually roast sesame seeds on a pan and sprinkle them over the rice before serving.

MARINATED CHICKEN DRUMSTICKS

9-10 chicken drumsticks, preferably free-range
1 tablespoon vegetable oil
1 tablespoon tamari sauce
1 tablespoon orange juice, freshly squeezed
1 red chilli
small piece of fresh ginger
optional: a few drops Tabasco sauce

Remove the seeds and finely chop the chilli. Peel and finely chop the ginger.

Put the chicken drumsticks with all the ingredients in a large freezer bag. Seal the bag and rotate it to make sure that all the drumsticks are coated with the marinade. Place the bag in a bowl in the fridge and let the chicken marinate for at least 2-4 hours, preferably overnight, turning occasionally.

Once the chicken has marinated, place the drumsticks on a baking tray with a rack. Cook in the oven at 200°C/400°F (180° fan oven) for 35 minutes (until the juices are no longer pink).

Serve with, for example, white or brown basmati rice and tamari sauce, and perhaps with sliced avocado and red peppers on the side.

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