Slowing Down for the Summer

I am slowing down with the hot weather and the summer being here, or at least here for the next 5 minutes. I got very excited with the possibility to write on the BBCgoodfood blog but though I was shortlisted among thousand of entries, I did not make it. So I need to recharge, I will be away for a month. When I come back you can look forward to new categories: I have signed in to be a member of the "Daring bakers" and since the office has been redecorated and the computer back where it should be, I have access to the sound system so postswith music will be back on the menu. I also decided to post the book reviews I write for Paper Palate and as it is I will leave you with one to savour.

Already, I hear you say. It will be no time before they leave home again to their respective universities and colleges, resuming their busy students' lives; the question is "WHAT WILL THEY EAT THEN?" here is a book which title is a bit of a mouthful but will ease parents' worries. "The Really Useful Ultimate Student Vegetarian Cook Book" by Helen Aitken.

2 categories of recipes easy and very easy, the blurbs around the recipes are comprehensive and informative, the recipes themselves are easy to follow though some of them are not particularly on the cheap side on a student's budget as we are talking cooking and not throwing lentils in a pot. They are all accurate and will provide a myriad of variations a meal time, the recipes are suitable for beginners, tried and tested so success is assured.
I put the book to the test, asked around me, quickly realising that very little cooking was going on among young adults or if cooking was taking place it was mostly the old favorite such as pasta, so with 40 pages of pasta recipes it will hit the target. On the other end, the most enthusiastic cooks often googled the ingredients available in the fridge or cupboard so will they use a cook book? the answer remains a mystery but if they did "The Really Useful Ultimate Student Vegetarian Cook Book" would be a good choice?
I put it to the taste, there are 6 chapiters: soups, pastas and noodles, rice, grains and pulses, casseroles, curries and bakes, stir fires, salads and vegetables, breakfast, snacks and standbys. I cooked Chickpeas Patties with Caramelised Onions, it will not reach my top 10 but I realised that I hardly ever cook my onions that way and that I should they were delicious.
½ tablespoon olive oil
1 egg, lightly beaten
15g of fresh coriander , roughly chopped
310g can chickpeas , drained and rinsed
35g besan flour
1 small red onion , finely chopped
1 garlic clove, crushed
½ tsp ground cumin
2 tbsp plain flour
oil, for shallow-frying
15g sunflower seeds
caramelised onion
20g butter
1red onion, thinly sliced
1½ teaspoons soft brown sugar
plain yogurt, to serve
Besan flour is also known as chickpea flour
Heat the oil in a frying pan, add the onion and cook over medium heat for 3 minutes, or until soft. Add the garlic and cumin and cook for 1 minute. Allow to cool slightly.
Blend the drained chickpeas, sunflower seeds, coriander, eff and onion mixture in a food processor until smooth. Fold in the besan lour and season. Divide the mixture into four portions and, using floured hands, form into patties. Heat 1 cm oil in a frying pan and cook the patties in two batches over medium heat for 2-3 minutes each side, or until firm. Drain on paper towels. Keep warm.
to make the caramelised onion, melt the butter in a small frying pan and cook the onion over medium heat for 10 minutes, stirring occasionally. Add the sugar and cook for 1 minute, or until caramelised. Spoon over the patties with a dollop of yogurt.
50 minutes
serves 2 .

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