Shoebox cooking

I have been cooking. All sorts of delectable treats have come out of the shoebox kitchen and it just goes to show what can be produced with limited ingredients in a tiny kitchen without any of my fancy appliances. However I did have to purchase a blender and an electric whisk.

Gazpacho: Terribly delicious and easy. Only problem was when my blender broke and I had to buy a new one. I added tons of fresh dill and a splash of vodka but I didn’t have any red wine vinegar so I used balsamic and added the juice of one lemon.

Tuna Pasta Salad: The trick here is in the sauce. I combined Dijon mustard with Mayonnaise, tons of fresh dill and plenty of salt and pepper. Toss a red onion, finely chopped, the mayo mustard mix and a tin of tuna with a bag of penne. Easy, delicious and something good to bring to a BBQ.

Homemade ice-cream: Basically it is chocolate mousse frozen. But that is my secret. Everybody adores this. Back in the great shiny west I used Lindt, here I used Bournville cooking chocolate. Still divine.

The best chocolate cookies: Chocolate chips do not exist here so I made my own. My oven is gas and I have had the worst luck, finding it constantly too hot. This time I stood over the batches of cookies like a hawk and they came out perfectly. I only burnt myself once; must get oven gloves. These cookies went marvelously with the ice cream.

Butternut squash and carrot soup: I add red lentils to this; they cook the quickest and a tin of tomatoes. I also use a few bay leaves. Once everything is cooked I blend it. It is thick and creamy and makes you feel all warm and nurtured. Best served with a soft, warm white bun.

Vegetable curry: I am giving all my secrets away here; the secret is the Patak curry sauce in a jar. Now that I have found it here I am in heaven. Lots of chopped veggies, anything at hand but I find cauliflower and carrots work very well, a handful of red lentils, fresh chopped ginger and a red onion, lots of garlic and a few good tablespoons of Patak. I also add a tin of tomatoes and a tin of water, or two.

Fresh Pesto: Pine nuts are a real rarity so I use cashews instead. I blend them with two good handfuls of basil, four-five cloves of garlic, fresh grated Parmesan and olive oil. Toss with pasta. For an added twist I like to add some finely chopped sun dried tomatoes before serving but I am in the only one in the family who likes this.

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