Mmm... super carb power!The past couple of weeks have been a bit of a blur - moving offices, heaps of social engagements and a nasty bout of the flu. So obviously my normal cooking routine has gone out the window, in favour of canapes, dodgy non-Japanese Japanese takeaway and other not-so-fabulous options.
Now that things have calmed down a bit, I'm making a concerted effort to cook and eat a bit better! I realised that one of the main barriers to my cooking most nights (and this comes from a girl who obviously, loves to cook!) is having to actually choose what to cook. Sounds silly, I know, but often on a weeknight I'll have the time, but won't be able to decide on what to make. And by the time I've dithered about it enough it's 7:30 and I then I'll just go and get some takeaway.
On Tuesday at work, I thought: enough! I decided to make something that I've wanted to for ages, but never got around to - Nigella's double potato and halloumi bake, from Nigella Bites.
I decided on the recipe during the day, bought the ingredients on the way home from work, prepared it when I got home, and BAM! Dinner was on the table in an hour. Even managed to have a shower and do the dishes while it was cooking.
It's ridiculously easy. Just chop up a couple of potatoes (both sweet and normal), a capsicum, a red onion and chuck them in a tray with a bit of oil and some unpeeled garlic cloves. It goes in the oven for an hour. For the last 10 minutes or so, you turn the heat right up and cover the lot in thin slices of halloumi, letting them get all melty and crisp.
I also made a simple cucumber salad to go with...
... and a fried egg for Sandra.
This was a super-comforting dinner, but surprisingly not too heavy! I think it helps that there's no meat, and that the cheese is sliced very thinly. I love the warm Autumnal colours of the dish, and the contrast between salty (halloumi), bland (potatoes) and sweet (sweet potatoes, red onion and capsicum). I sprinkled over some chopped chives for a colour contrast and some extra flavour, which I think was a good move. Absolutely fabulous. I must return to my Nigella books for more cooking inspiration!
Mmm... super carb power!The past couple of weeks have been a bit of a blur - moving offices, heaps of social engagements and a nasty bout of the flu. So obviously my normal cooking routine has gone out the window, in favour of canapes, dodgy non-Japanese Japanese takeaway and other not-so-fabulous options.
Now that things have calmed down a bit, I'm making a concerted effort to cook and eat a bit better! I realised that one of the main barriers to my cooking most nights (and this comes from a girl who obviously, loves to cook!) is having to actually choose what to cook. Sounds silly, I know, but often on a weeknight I'll have the time, but won't be able to decide on what to make. And by the time I've dithered about it enough it's 7:30 and I then I'll just go and get some takeaway.
On Tuesday at work, I thought: enough! I decided to make something that I've wanted to for ages, but never got around to - Nigella's double potato and halloumi bake, from Nigella Bites.
I decided on the recipe during the day, bought the ingredients on the way home from work, prepared it when I got home, and BAM! Dinner was on the table in an hour. Even managed to have a shower and do the dishes while it was cooking.
It's ridiculously easy. Just chop up a couple of potatoes (both sweet and normal), a capsicum, a red onion and chuck them in a tray with a bit of oil and some unpeeled garlic cloves. It goes in the oven for an hour. For the last 10 minutes or so, you turn the heat right up and cover the lot in thin slices of halloumi, letting them get all melty and crisp.
I also made a simple cucumber salad to go with...
... and a fried egg for Sandra.
This was a super-comforting dinner, but surprisingly not too heavy! I think it helps that there's no meat, and that the cheese is sliced very thinly. I love the warm Autumnal colours of the dish, and the contrast between salty (halloumi), bland (potatoes) and sweet (sweet potatoes, red onion and capsicum). I sprinkled over some chopped chives for a colour contrast and some extra flavour, which I think was a good move. Absolutely fabulous. I must return to my Nigella books for more cooking inspiration!
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