A while ago I watched one of those Facebook ‘life hack’ vids. This one was of recipes using just 2 ingredients. I promptly forgot all about it.
This morning as I went to make poached eggs on toast I realised that I only had egg whites, the yolks having been used up in a tiramisu.
Flashback to video of someone (actually disembodied arms) making pancakes using egg whites and bananas. I had bags of sliced bananas in the freezer. I always have sliced bananas in the freezer to prevent a glut of them blackening in the fruit bowl. I mostly use them to make that fakey ice-cream that’s all over the internet which consists of some blended frozen banana. It actually works too, I make it with a spoon of peanut butter or a couple of strawberries blended with the frozen banana slices.
So, for these internet life hack 2 ingredient pancakes which probably won’t work, 4 egg whites and half a bag of frozen banana slices (I would guess 2 bananas) into the food processor. Whizz whizz whizz.
Then I fried dollops of the batter in butter. Small dollops or the middles splurge out making it look like the pancakes have been sick (see third photo).
It actually works. They don’t fill you up much as are so light, but taste good. Keep the heat low as they burn easily. They are also deliciously sweet.
Vegoada, is a pun on feijoada, a Brazilian/ Portuguese concoction of masses of meat, black beans and cabbage. This (obviously) has no meat, and is cooked in an entirely different way, and pretty much has nothing in common bar the black beans and a smokey flavour. No recipe as such – just throw it together. In fact the only reason I’m writing it up (despite having made it once a week for aeons) is because a friend suggested I blog recipes my (currently 8-month-old) baby likes. Hence the new category ‘stuff my baby will eat’.
- 4 medium sized beetroot (but I’ve also used carrots, celeriac and sweet potato instead)
- Olive oil
- Big tin of black beans, drained (get from Portuguese/Brazilian/Angolan/ Caribbean shops)
- Either a few fresh tomatoes, chopped, or a carton of passata
- Few shakes of smoked paprika
- Bunch of coriander, chopped
- Juice of 1 or 2 limes
- Yoghurt or sour cream or poached egg to top (optional)
- Roast peel, chop and roast the beetroot (or other veg) in the oil and smoked paprika for about 20 mins at 200 c (ish)
- If using fresh tomatoes add them for the last 10 mins of cooking
- Add the passata (if using) and tin of black beans, stir and return to the oven to warm through
- When hot, stir in the lime juice and fresh, chopped coriander
- Add salt and pepper to taste, then serve naked or topped with the yoghurt or sour cream or poached egg
My Portuguese meat eating boyfriend loves this, despite also loving the actual feijoada, and my baby likes it too. Here’s the evidence of him eating it (and hitting it, smearing it about, natch).
Vid of baby eating Vegoada
No weights here as it depends on what quantity of leftover lentils you have. Just bung everything in and it should work. This makes it a useful leftovers recipe, not like that awkward Nigel Slater programme that claimed to use leftovers but in reality continued with his usual style of recipe (admittedly usually lovely) but with some allegedly stale cheese or overripe bananas or whatever. A good leftovers recipe can not be precise.
- Cooked green lentils (I had about 4 portions’ worth, I always cook too many because they are cheap, I love them and the leftovers are versatile)
- Soya mince
- Rye flour
- Heat oven to 200 degrees c, grease a baking sheet.
- Blend half the lentils and leave half whole
- Mix both with a few handfuls of soya mince (mine was straight from the freezer), a beaten egg, lots of fresh or dried oregano and salt and pepper. My lentils were cooked in stock, garlic and chilli so already flavoursome but if yours are plain add some more flavour here.
- Add enough rye flour to enable you to shape into burgers.
- Bake for 25 minutes, turning half way through.
Served with lettuce and Wensleydale
Last week there were still lots and lots of runner beans in the garden, but having steamed some, found them way too stringy and tough. So I picked them all, composted the plants, and was left with this lovely stash of pink and purple speckled beans.
I boiled them and they were pretty good. The beans from the pods that had dried were too tough (these are the purple ones, the cerise pink ones are fresh) so I picked those out.
Once cooked (10 mins) I pondered what to make and ended up with this brown rice, bean and herb concoction which was thoroughly delicious and virtuous too.
There’s some grilled baby yellow courgettes and spring onions in there too. The herbs are tarragon and sorrel.
(Yes, I am still OBSESSED with sorrel).
Some grated Parmesan on top finished the thing very nicely.
If you have leftovers from yesterday’sLemony butterbeans with sage breadcrumbs you can turn them into divine veggie scotch eggs (there’s no vegan alternative to this, obvs). This is not the perfect scotch egg recipe as the leftover beans make rather too moist a coating so you need to handle them carefully, not like the shop-bought ones which you could happily play cricket with.
If you don’t have leftover beans then you can use a tin of cooked beans or chick peas, but you fill need to add much more in the way of flavour so chuck in some crushed garlic and herbs too.
Makes 2 scotch eggs.
- Hard boil your eggs (also delicious with the yolks still runny but this makes them much harder to peel and I can’t manage it without busting the eggs)
- Mash up your ladle of Lemony butterbeans with sage breadcrumbs with a fork
- Add your Marmite and paprika and add more seasoning – you want the mix to be full of flavour
- When the eggs are cooked and cooled peel them and then coat with the bean mush, squishing it on nice and thick using your hands until you get a nice fat ball
- Roll the balls in the bread crumbs
- Fry (or bake if super-virtuous)