Microwave Single Serve Baked Ziti

[siberian_skys]

Here's the link to the website: https://justmicrowaveit.com/microwave-baked-ziti-pasta-for-one-serving/

It was pretty good. I used the pasta mentioned in the recipe. I don't mind it at all. Makes it easy to feed one person. I've used it a lot for things like Mac n Cheese or Chili Mac. I didn't have any mozzarella or cottage cheese so I replaced those with goat cheese and a Parmesan and Romano blend. It would be better, I think, if I had some other cheese choices to use. I would try it again.

Ras-el-Hanout Roasted Cod with Cauliflower and Pomegranate

[purplecat]

From The Roasting Tin around the World by Rukmini Iyer

( Ingredients )

( Method )

Mistakes, Changes and Substitutions
Where was the ras-el-hanout? In the end himself looked up a recipe on the Internet and we made our own.

Where was the mint? Apparently it was beaten into submission by the Oregano plant (or more probably the Marjoram plant since I can't tell them apart and Marjoram is better suited to the British climate). We did without the mint.

It is possible the lemon came out of a bottle and did not include any zest.

Verdict
The cauliflower was slightly undercooked - even the smaller florets - while the cod was slightly overcooked. I'd have been inclined to cook the cauliflower a little longer and add the cod halfway through or even, if jettisoning the "One Pot" concept, to have fried the cod separately in a pan.

The dressing was really nice though, so worth a second attempt with adjusted timings.

Masala Omelette

[glinda]

In one of those previously under-appreciated joys, one of my oldest friends - in the sense that we’ve now been friends for literally half our lives - came up to spend the weekend with me. I love cooking for other people - especially now that it happens so rarely - so I was looking forward to a weekend of feeding another person not related to me, with both excitement and trepidation. The reason for the trepidation is that about ten years ago, she was diagnosed coeliac and since I went veggie about seven years ago we’ve been eating almost exclusively at Japanese restaurants as they were one of the few places - with occasional ventures into Mexican food - that could reliably accommodate both our dietary requirements with any level of variety.

The first morning I kept things simple and, having agonised over the gluten free bread - it can be very hit and miss - just got some gluten free cornflakes and served that with fresh nectarines and some nice coffee. However on Sunday morning I felt a bit more confident in my ability to make a decent Sunday brunch. There’s a recipe in my new copy of Meera Sodha’s East for a Masala omelette that I’ve been keen to make for a while and that my friend was keen to try, so I made a few wee tweaks - I’m a fresh coriander tastes like soap person, so subbed that out by adding some dried coriander to the egg mix, plus some spring onions for the flecks of green and as I prefer dried to fresh chillies I used some hot paprika instead for a lightly spiced version. The recipe doesn’t call for cheese in the omelette, but force of habit caused me to add some - this would be an ideal recipe to use up leftover paneer in if I’d had any left - and it worked surprisingly well.

I first saw and fancied making a version of this recipe in the Guardian absolutely ages ago, but the version in East is designed for four people and also has mushrooms - the recipe says 250g chestnut mushrooms, but I find that a mushroom per person is sufficient unless they're particularly small mushrooms, if you want your omelette to maintain structural integrity.