If I am feeling in need of inspiration, I do try ‘the recipes’. Every now and then though I just take two ingredients and make something with them as the base. Usually when I know I am not in the mood to be too adventurous, to use too many pots and pans, or to have to locate weird and wonderful ingredients. I love being inspired by recipes but sometimes they are completely unrealistic on a number of levels!
Recently, and after a long dormant ‘why is nothing growing’ phase in the veg patch, I saw the first broad beans come through. Now I read quite a few gardening blogs and I know that that is very late compared to some! But, there they were so I picked them. Not many. And quite small.
I also picked some of the wonderful chilli peppers that always seem to flourish in pots on the conservatory ledges. Green first, turning red. I never recall what type of peppers I grow – I don’t label them… I know. Bad…
The colours were fabulous. Very fresh and vibrant. So – broad beans and chillis. What to do with them?
The pantry delivered up a tin of tomatoes – and a tin of tomato soup. I went for the tomato soup – I was in the mood for sweet and thick. The ubiquitous chopped onion, and garlic, seemed necessary also.
And the freezer (recently defrosted so I finally got a look at what was at the bottom!) seemed to be saying ‘you’ve one sorry pack of mince here [kindly lived, kindly killed as always], so use it up’. So I did. I defrosted it, it goes without saying…
I stuck them in a pot – the colours were even more vibrant as the heat hit them.
Then into the oven. Brown rice cooked as well.
Et voila, a very feisty chilli. With home made yoghurt – to cool the mouth! Even though I only used one green and one red chilli, that was enough to liven the old taste buds.
So, not bad. Not a hugely inspirational dish but home grown ingredients and a wake up call to the taste buds made it worthy of being concocted.