Make this easy Thai green curry paste and turn it into a delicious Thai Green Curry with Chicken or make it vegetarian with your favourite vegetables and tofu. The choices are endless!
There comes a time during the week when I find myself with lots of bits of vegetables in the fridge, none which can be used on their own to make any meaningful meal, but it would be a shame and a waste to otherwise throw them away. Oddly enough, this fridge raid often occurs on a Monday evening, the night when I try to empty the fridge in readiness for my weekly trip to the farmers’ markets on Tuesdays.
Early this morning, one of my neighbours knocked on my door and suggested a barbeque at her place in the evening with some other neighbours. Such spontaneity is not common in Switzerland and I happen to love informal gatherings like these at short notice.
Given that one neighbour happens to be a vegetarian, the first dish that came to my mind was Yotam Ottolenghi’s Aubergines with Buttermilk Sauce which I made for the first time only a few weeks ago.
This time around, I chose much smaller aubergines as they were to be eaten as a side dish alongside other grilled vegetables. I still roasted them for about 40 minutes until they were soft and golden in colour, though they were probably still a bit too firm for my liking – it probably had something to do with the variety of aubergine and perhaps even my oven in Zurich.
I was out during my lunch break yesterday buying some teatowels (as you do) and there nestled amongst the pretty decorative linens were copies of Yotam Ottolenghi’s Plenty. It’s not a place where you would ordinarily find cookbooks, but I’m sure some thoughtful person had anticipated that product placement of this kind would work on a gullible consumer like myself. If one was in the mood for over-priced but practical teatowels, why not a cookbook to go with? And after a successful attempt at Yotam Ottolenghi’s recipe for Black Pepper Tofu the other day, I couldn’t resist flicking through the book and carrying it with me to the cashier.
Hubby has been quite vocal on several occasions about eating less meat and more vegetarian dishes at home, but the truth is, I don’t think we eat that much meat; we probably eat it everyday but just not in huge quantities. And when it comes to meat, we seem to eat mostly chicken with pork coming a distant second. And if I had to be completely honest, I’m more likely to be cooking with chicken or pork to add flavour (such as to make stock for soups), rather to eat the meat itself; the meat happens to be eaten as a by-product because it would be a waste to throw it away.