Spicy black bean soup and zesty avocado tartine

What’s cooking :

If you’ve indulged in last week’s recipe, you probably have a few leftover ingredients in need to be used. I think one of the tricks to an efficient solo kitchen is knowing how to use these before they go bad. Not only does leftovers help cut your cooking time but using them minimise wastage and saves you money – win, win and win.

Being in this exact situation myself I was browsing the many food blogs I follow in search of inspiration to cook my half can of black beans in a quick and easy way. I’m a regular reader of Love and Lemons. Her style is quite different than mine and concentrates mostly on vegetables, which inspires me a lot. You should check her site, it’s absolutely gorgeous, with food so colourful it’s a pleasure to watch and read.

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Pork pita with fried black beans and apple celery slaw

What’s cooking :

After a few days of unplanned cooking I’m usually left with bits and bobs from my previous recipes. So when the time comes to empty the fridge it always opens the door to a lot of experiments. The outcome aren’t always perfect but it’s very pleasing to reuse ingredients in new ways, and more often than thought we get a nice surprise.

One of my favourite things to make using leftovers are sandwiches. I have to admit, I love carbs a bit too much for my health but what’s more convenient and filling that a meal between two slices of bread?

In my view, to make a great sandwich you need these 4 essential elements: a filling mixture, a hint of moisture, some contrasting texture and gorgeous wholesome bread.

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Creamy pork chop with mustard and apples

What’s cooking :

This recipe is a classic and you’ve most likely enjoyed it in one form or another. However, as it is often the case when dining solo regularly, it is likely you’ve forgotten about it.

I’ve noticed that the wholesome recipes I enjoyed growing up seem to have been stored away neatly in a corner of my brain, resurfacing only when faced with similar environments to when first savored. I therefore rarely recreate the warm and comforting food my mother made us daily since my situation is not favorable to long communal meals.

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Banoffee pie in a jar

What’s cooking :

This is not the prettiest dessert I’ll give you that but bear with me and you won’t be disappointed. Think crunchy, caramel, cream, bananas and you get a gorgeous banoffee pie. Before moving to the UK I had never heard of it in my life. And if, like me, you are still in the dark about this luscious dessert here’s what wikipedia has to say:

“Banoffee Pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk, either on a pastry base or one made from crumbled biscuits and butter”.

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Brunch in a bun : chorizo and egg roll

What’s cooking :

Who doesn’t love a good weekend brunch? Starting your day with a warm breakfast, a good cup of coffee and the daily news or a good book is hard to beat.

Either it be a good old British fry-up or its North American sister, it’s a guilty pleasure I like to, once in a while, indulge in. But with the timing needing to be perfect, dishing up 6 or 7 items on a Sunday morning can be more stressful than enjoyable.

So, to truly enjoy my morning, I favour the egg sandwich. It’s a brunch in a bun. And with everything baked in the roll, it’s pretty much washing up free, making it one of my preferred version. I hope you’ll give this a try this weekend.

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