When you’ve finally handed in your last assignment and the world is your oyster, do you:
a) Go out and get drunk.
b) Keep writing on regardless.
c) See how much batch cooking you can accomplish in one afternoon.
This storyteller took a well deserved break from writing and indulged in some time in the kitchen. It’s one of my favourite places to be.
Using some of my 24p bargain bag of parsnips, I made and sweet potato, parsnip and lentil curry that is bubbling away in the slow cooker as I type. It’s got enough vegetables in there to make 4 portions.
The rest of the parsnips simmered happily with some stock and curry paste before being blitzed. I added milk like the recipe said, but I think this thinned out the soup too much. No milk next time. Still, I’ve got 5 portions of Curried Parsnip soup tucked away in the freezer.
And to round off the day nicely, I finished up with some baking. These are Gluten Free banana muffins, or Happy Dance muffins as I have christened them. Because I have finished all of my Uni work, summer is on the horizon and long days spent in the kitchen await. That’s deserving of a dance in my book!
Happy Dance Muffins
150g caster sugar
1 medium egg
3 medium bananas, mashed
200g GF plain flour
½ tsp GF baking powder
1 tsp bicarbonate of soda
Preheat the oven to 180°C. Line a muffin tray with cases. Melt the butter in a small saucepan.
Combine sugar, mashed bananas, egg, milk and melted butter in a large bowl.
Sift in the flour, bicarbonate of soda and baking powder. Fold everything together until smooth.
Spoon into cases using a tablespoon.
Bake for 20 minutes, until a skewer comes out clean.
These muffins fit in nicely with my using-what-I’ve-got challenge. No more nipping out to the shop to spend pennies on pudding. There may be no bananas left for muesli, but lots of muffins in the freezer. Success!
PS Just realised, if I have stocked my freezer section full of parsnip soup and muffins (which I have), where am I going to put the leftover curry? :S Oh the woes of being a student!