Nell By Mouth

Nell By Mouth

Thoughts on the food system plus sustainable cheap and healthy recipes

Blog

Roasted Corn and Sundried Tomato Tapenade

Roasted Corn and Sundried Tomato Tapenade

OVERVIEW

A lovely dip or pasta sauce using all my store cupboard staples. Cannot tell you how much I love make something out of nothing.

Ingredients

3 cloves garlic

half jar (or as many as you fancy) drained pitted olives

1 small tin sweetcorn

1/2 red or orange pepper

Small handful fresh basil

100ml pasata (or half a tin of chopped tomatoes)

Small handful of sundried tomatoes

Method

Heat up some vegetable oil and fry the drained sweetcorn until they start to brown, then add the diced pepper and crushed garlic and fry for another 3 minutes. 

Add the pasata, olives, the sliced sundried tomatoes and heat through then finally add the fresh basil.

Using a stick blender blend the dip until its as smooth as you fancy. Serve it as a dip, hot or cold, or mix through pasta.

The Perfect Falafel

The Perfect Falafel

OVERVIEW

Oh my god, this recipe changed my life. My live-in lover adores falafel more than anything and I never thought i’d be able to make proper, crunchy, fresh out of the frier falafel that is a little bit creamy inside at home. The only niggle is you need to soak the dried chickpeas over night, but using dried means its crazy cheap. The mixture also freezes really well which is great because this recipe makes a lot!

Ingredients

200g dried chickpeas – soaked overnight

1/2 big bunch of coriander (stalks included)

2 cloves garlic

3 spring onions

1 tsp salt

1tsp pepper

1tsp curry powder

1 tbsp cumin

1 tbsp flour

Method

Make sure to soak the chickpeas in water overnight – they’ll massively expand and become softer.

Drain them and add them to a food processor. Slice up the spring onions, coriander, and garlic and add them and everything else to the processor as well. 

Once the mixture is slightly holding together, empty out into a bowl.

Chill the mixture for an hour in the fridge. 

Roll into golf sized balls and deep fry for 5-8 minutes in medium oil. 

Serve however you fancy!

Why I adored ‘Blood, Bones and Butter: The inadvertent education of a reluctant chef’

Why I adored ‘Blood, Bones and Butter: The inadvertent education of a reluctant chef’

Don’t worry i’m not about to start book reviewing on the regs, but I want to spread the word about this really great book i’ve only recently discovered. 

Gabrielle Hamilton’s 2012’s memoir was lent to me by a friend at work a couple of weeks ago. At the time I was in a flurry of post New Year determination to read more and, having got me at a good time and being so wonderful, I ended up speeding through it faster than any book in years.

This was the first time i’d ever read a chef’s memoir in my life, although I do shamefully inhale celebrity autobiographies on a regular basis, the trashier the better. I wasn’t sure what I was expecting but certainly not this beautifully written and evocative life story from an incredibly impressive woman. 

Gabrielle is a warm and unpretentious narrator whose stories from her bohemian childhood in Pennsylvania in the first chapter pulled me in so quickly and deeply straight from the off that the rest of the book went by in a blur. Other reviews have claimed that you don’t have to be a foodie to enjoy this book but I tend to think it probably helps. 

Anyway I’m now obsessed with the idea of visiting her New York restaurant Prune, opened in 1999. Maybe I should start a very millennial gofundme campaign. 

Smoked Salmon & Kale Lasagne

Smoked Salmon & Kale Lasagne

Find more recipes