A week of ten minute recipes
I’m new to blogging. To get my bearings I’ve been read, read, reading blogs. A constant theme in the food-o-sphere is ‘quick and easy’. Myself, I prefer slow and complicated; but delicious, inexpensive, healthful food is easy to prepare at home and so I’ve decided to do a series of posts in which I make meals in no more than 10 minutes — preparation is required. I spent two hours preparing last Friday and no more than 10 minutes each day throughout the week. (Links to my recipes will follow in the coming days as I upload.)
It’s Friday 1:30. I open my refrigerator to see what I’m working with. I think of my goal and know I’m cutting calories. I also want to use up the odds and ends.
I have daikon. I love it boiled, so I peel then slice it into several large one inch rounds, cover with water and boil it over a low flame for 30 minutes.
I decide to make daikon salad with the rest, so I take the food processor and grate the daikon and three peeled carrots. In a large bowl I salt the mixture with a tablespoon of salt (to remove the excess water) and set it aside for 30 minutes and with the cutting board out I can work on the greens.
I have turnip greens from last week (note, I stem the leaves). I consult The Flavor Bilbe (add link) and see that it pairs well with garlic, bacon, thyme, tarragon. I know I want to cut calories, so I chose a non stick wok for quick low-fat cooking.
My bacon is not thawed but I have ham. Ham pairs well with garlic and thyme. I chop up the ham and put it in the wok and cook it to release the oil. I know after I add the greens the ham won’t cook anymore, so I have to decide: Crispy or soft? I decide against garlic, so I omit it (had I used it I would have added it now).
When the ham is crispy I put in the greens. I’m unsure how this will pair with thyme and tarragon, so I taste it after cooking about three minutes then, while holding a branch of thyme near my nose, I taste again. They match and I like the combo. I add. I taste. It’s good and I do the same procedure with the tarragon. It also matches. I add then turn off the heat to preserve the flavour — to much cooking will evaporate the flavourful oil in the herbs. I put the Sautéd Turnip Greens in a plastic container. Done.
“Herbs are aromatic stimulating the nose, you can get a sense if an herb will match a dish by holding the herb near your nose while tasting. Breath in. Taste. Can you imagine these flavours together?”
I have a kilo of Brussels Sprouts and potatoes. I want low fat, easy to cook. I split them between two different roasting pans. I know both vegetables pair well with garlic, olive oil, thyme, ham, so I crush two cloves of garlic in a bowl, add olive oil, brush the sprouts and potato in one pan and set it aside.
To oil and season the second pan of vegetables I put diced ham, fresh thyme, and salt in a plastic and squish it together. I add the potatoes and sprouts and squeeze them through the bag with my hands to coat them with the oil. I empty the contents back into the second pan and place both pans in the oven. (210 degrees Celsius for 50 minutes, check after 40). (insert recipe link)
Keep your kitchen clean and ordered by washing as you proceed from step to step, dish to dish.
While my food processor bowl dries I take out mung beans. I have (home made) kim chi on the veranda. I want something low cal, high protein so I soak the mung beans for bindaetteok. (tutorial and recipe here)
I decide to make pastry (tutorial here). I know that I want low fat. I know this is just for me, so I can experiment. The ratio for pastry is 3:1 flour:fat. I know that butter is 81% fat. I use 600 grams flour, 200 grams butter to save a few calories. Into the food processor bowl — whiz, whiz, whiz — then into a bag and finally into the freezer to rest.
The daikon is done, drain, add fresh water and seasonings and put it back on the stove for 30 minutes.
I have time, so I rinse the daikon-carrot mixture. Taste. Is it too salty? Is it too strong? If so, I keep rinsing. Taste and rinse. When I’m satisfied I put it in a salad spinner then into a plastic bag and into the fridge.
The potatos are done. Out of the oven.
I need something filling and healthy for midweek. Idli and or dosa. (insert recipe) I take out my rava (rice) and dal. The ratio is between 3:1 and 5:1, rice:bean. I want a lower calorie dish, so I chose 3:1.
Clean the area, off the daikon, have a drink then roll my pie crust and put it in the fridge.
That’s an hour.
In the second hour I prepared my vegetables for sambar and prepared apples for pie and crusts for tarts. I made a new batch of Crème Fraîche and finally coconut chutney. Oh, and I hardboiled some eggs.
Each day I will post the recipes I used to make the dishes which follow. Each dish took no more than ten minutes — except idli, which was a special day, any day with idli is a special day.
Once again, I’m new at blogging. I want to publish that’s useful and helps to inspire people. I’d very much appreciate feedback on my posts to help me improve. Please take a moment to give leave a message or support.
I’ll be back tomorrow.