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The lone gourmet: November 2013

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Adventures in the kitchen for solo food lovers. Wednesday, 20 November 2013. Beetroot and butterbean hummus. Beetroot is also incredibly versatile - borscht is famous of course but it also works well in ice cream, for example, because of its sweetness and I recently stumbled across this recipe for beetroot rugelach. Which I plan to make very soon. Hummus takes less than 10 minutes to make in a food processor. This will keep in the fridge for up to a week in a sealed container. 2 medium to large beetroots.

thelonegourmet.blogspot.com

The lone gourmet: Beetroot and butterbean hummus

http://thelonegourmet.blogspot.com/2013/11/beetroot-and-butterbean-hummus.html

Adventures in the kitchen for solo food lovers. Wednesday, 20 November 2013. Beetroot and butterbean hummus. Beetroot is also incredibly versatile - borscht is famous of course but it also works well in ice cream, for example, because of its sweetness and I recently stumbled across this recipe for beetroot rugelach. Which I plan to make very soon. Hummus takes less than 10 minutes to make in a food processor. This will keep in the fridge for up to a week in a sealed container. 2 medium to large beetroots.

thelonegourmet.blogspot.com

The lone gourmet: September 2013

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Adventures in the kitchen for solo food lovers. Wednesday, 25 September 2013. Pork and coriander rissoles with sticky coconut rice. These rissoles are really easy to make and have a lovely, light flavour from the coriander and lemon. This amount makes 4 to 6 patties, depending how big you make them and how hungry you are. 2-3 cloves of garlic. Handful fresh coriander leaves. Zest of a lemon. 50ml slightly sweetened coconut water. Posted by Louise Bolotin. Wednesday, 18 September 2013. As the weather cool...

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The lone gourmet: January 2014

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Adventures in the kitchen for solo food lovers. Sunday, 12 January 2014. My love of Greek food is limitless and moussaka is one of my favourite comfort foods, especially in winter. There's a passing resemblance to lasagne, with its layers of meat, bechamel sauce and cheesy topping, and the pasta replaced with aubergine and potato. Enough for two portions, so you can freeze one (or it'll keep in the fridge for up three days). 1 onion, diced. 2 tomatoes, finely chopped. 1 dsp tomato purée. Glass of red wine.

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The lone gourmet: Food banks - no recipe for a caring society

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Adventures in the kitchen for solo food lovers. Thursday, 17 October 2013. Food banks - no recipe for a caring society. No recipe today. I want to talk about something much more important - food banks. Two little words that conjure up much of what is horribly wrong in society right now. Please don't switch off - please read this. It matters. How can it be that we are the 6th wealthiest nation in the world but millions of our citizens can't afford to feed themselves? It breaks my heart. Yesterday around t...

thelonegourmet.blogspot.com

The lone gourmet: Quick fig chutney

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Adventures in the kitchen for solo food lovers. Sunday, 20 October 2013. Occasionally when I have overrripe fruit I try to use them up in ways that preserve them, rather than eating them immediately. Bananas get turned into ice cream. And I blitz overripe mango into a pulp in the food processor then freeze the coulis in portions. 2 chopped overripe figs. About 50g leftover blueberries. 1 dessert spoonful of raspberry vinegar. 1 heaped dessert spoonful of muscovado sugar. Posted by Louise Bolotin. Freelan...

thelonegourmet.blogspot.com

The lone gourmet: Cheat's moussaka

http://thelonegourmet.blogspot.com/2014/01/cheats-moussaka.html

Adventures in the kitchen for solo food lovers. Sunday, 12 January 2014. My love of Greek food is limitless and moussaka is one of my favourite comfort foods, especially in winter. There's a passing resemblance to lasagne, with its layers of meat, bechamel sauce and cheesy topping, and the pasta replaced with aubergine and potato. Enough for two portions, so you can freeze one (or it'll keep in the fridge for up three days). 1 onion, diced. 2 tomatoes, finely chopped. 1 dsp tomato purée. Glass of red wine.

thelonegourmet.blogspot.com

The lone gourmet: August 2013

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Adventures in the kitchen for solo food lovers. Monday, 5 August 2013. I've started going to the occasional Manchester Meat Club. Back in the spring I went to a Meat Club night on ground game, came home with a whole hare and made hare au vin. 150g stewing cut of wild boar (I used scrag). 1 onion, finely chopped. 1 red pepper, roughly diced. 1/2 fennel bulb, roughly diced. 1 tsp fennel seeds. Pinch of dried thyme. To serve, cut the other half of the fennel bulb into wedges and griddle until tender. Freela...

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The lone gourmet: Some thoughts on eating alone

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Adventures in the kitchen for solo food lovers. Wednesday, 1 January 2014. Some thoughts on eating alone. No recipe today - I'm recovering from New Year's Eve and can only manage toast and coffee today! Social engagements over the next few days mean I won't really start cooking properly again until the weekend - I'll be bringing you some wintry comfort food shortly. Pic: Table For One, Tumblr. In the meantime, this Guardian article on eating alone - Eating alone: there's no shame in a table for one.

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The lone gourmet: Christmas dinner for one - 2013

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Adventures in the kitchen for solo food lovers. Friday, 20 December 2013. Christmas dinner for one - 2013. Christmas dinner for one - time for a revisit. I offered some suggestions. Exactly two years ago, but it never hurts to look at some more options. (This topic is one of the main searches that brings you readers to my blog, all year round! Apart from the alternatives to turkey I suggested last time, a spatchcocked poussin. Afterwards, for soup or risotto). You can spatchcock. I wrote about breast of ...