I have now started a new university course and in an effort to both save money and for ease because I am gluten/wheat free, I am making lunches the night before to take into campus.
The first lunch was pea and potato pakoras. I got the recipe from BBC Good Food, I think the Simple Suppers cook book. I adapted the recipe slightly and probably added more curry powder, because I like a strong flavour. My sister gave us some carrot top pesto and I dipped the pakoras in this.
Today’s lunch was courgette fritters with roasted vegetables (I got a ready-to-cook packet from Asda so there were onions and peppers mostly.) I just cut up slices of courgette, ideally this should be grated and add an egg or two and flour so that it becomes a thick pancake batter. It needs to be thick enough to hold it’s shape when you put it in the pan to fry. I would add the flour into this mix slowly. Don’t do what I did and have a flour disaster where you have to add milk in order to save the mixture and therefore have a finished product which is rather more like chewy/steamed buns.
I am currently making mixed bean burgers (using a tin a mixed beans including green beans and sweetcorn mixed with one egg, pepper and cayenne). I am going to have them with tomato salsa.
Tonight’s student supper is a white fish and tomato stew with rice added in and more pesto.