Simple shakshouka in the oven

baked shakshouka

We usually make shakshouka in a fry pan, then eat with a greasy forehead. This time, since it's #baketober, we made it in the oven.

Cooking patterns here again - similar to the egg bakies, except instead of a solid tart, you eat this like a stew.

Bake at: 180°C

Bake in: Ceramic oven dish - or whatever you don't mind eating out of.

Bake how: Add bite-sized pieces of green capsicum and chorizo. Cover with enough tomato puree to just cover. Dust a layer of cumin and stir through. Crack eggs on top.

Bake for: 15 - 25 mins, depending on your oven and how you like your eggs.

With the chorizo, pick the dry-cured type that doesn't need to be cooked for ages. Feel free to add salty, sour cheese (white cheese, feta, etc.) before the egg, or at the end, once baking is done. We added shredded tasty cheese - not very authentic but it's the best we had.

The awesome flavour comes from the tomato and cumin, but you can add other spices for variety - paprika, mustard and the like. I'd consider coriander and lemon for a lighter flavour over summer, if we bake much at all with the summers here.

This was yummy. Between @niaalist and me, we ate one and a half chorizos, a whole capsicum, most of a bottle of passata and 5 eggs. While dessert was tea and a nibble of brownie. :D This is a well-fed month!

Tea cosy life - Sweet tea

a tea cosy in action

Finally finally finally - my first tea cosy. I call it "Sweet Tea". :)

This uses the "Modern Art" tea cosy base with crocheted embellishments instead of the knitted ones from the pattern. The last time I knitted was 8 years ago. I was obsessed with making scarves, because that's just what happens when you start out. Thought it would be hard to get back into it, but the body seems to remember more than smells and tastes.

flat view of tea cosy

close-up of crocheted zinnia flower

pattern materials list

This piece found its way to my lovely auntie. It's really nice to have people to mail. :)

Pattern Sources:

My first onion

VIVA LA REVOLUCIONION!

It's supposed to be a brown onion, but I harvested this early. I just couldn't believe actual onions were in my garden and had to see if it was true. I guess it would eventually become brown if left for longer?

We used it in our oven roasties. It smelled strong going in and tasted good coming out.

There are still a couple growing, and I promise to try and be patient. Mum just gave me some little jars, so we may get to make our very first pickled onions soon.

Mm, I like this garden-to-table life. :)

VIVA LA REVOLUCIONION!

No-'sugar' no-flour brownies

slices of fruit brownie

Going on a caveman diet was more life-changing than expected. I've been asked a few times about it, so will write more later. We're not Primal any more, but learned heaps about food. Most pertinent here - ingredient substitution.

Purely Fruit Sweetened Brownies is the second recipe I've tried from Elana Amsterdam (the first being her cake-like gluten-free bread). We couldn't find unsweetened cooking chocolate, so this is kind of cheating - but the idea here is to combine the flavour of chocolate with the sweet stickiness of dates to get a choc-fudge kind of thing.

I don't know if I'd go as far as to call these healthy. There are a lot of dates, and sugar is still sugar - but if we're gonna gorge on brownie, we may as well do it this way.

They turned out tasting and texturing like proper brownies. :) In addition to the listed ingredients, I tossed in a handful of dried cranberries and topped with desiccated coconut.

desiccated coconut on chocolate brownie

This is an easy and straightforward recipe, but I have the cooking equivalent of not-a-green-thumb. It ended up taking me 2 hours to prep this cos I fucked up so much.

So, in the spirit of learning from mistakes:

  • If you smell burning while blending, it means sticky bits are getting lodged around the blades, causing the motor to work extra hard.
  • Use a sturdy chopstick for dislodging sticky bits from blender crevices.
  • Chop everything before blending. Chocolate and dates are worse than stodgy when they get together.
  • If you didn't chop before blending, keep a damp wiping cloth and a dry hand towel nearby, as chopping mid-blend makes a huge mess.

Finally, when you use a cake tin, you get something cake-shaped. Next time, I will use a proper brownie tray.

slices of brownie cake

#baketober has been great incentive to think about oven things. As soon as the house stops smelling of chocolate, I'll figure out what savoury snack we might try next.

A pumpkin plant begins

sprout from a pumpkin seed

My pumpkin seed has sprouted!

I'm quite nervous. There's so much to know about growing pumpkins. With our limited garden space, I'm pretty much banking on this one plant. This is only the beginning, and already, there's a checklist of things to go study:

For reference, I'm growing a Jarrahdale Pumpkin (Cucurbita pepo), suitable for WA weather.

In a semi-predictable turn of events, I was right about having one more unit on my course. I do not like being right about disappointing things. My tutor and course co-ordinator are being helpful and have sorted me a free extension for my graduation date. So I now have one more assignment and one more month to go.

Onward then. Finishing will be all the more sweet now.

Shepherd's pie soup

sloppy shepherd's pie

This was meant to be a shepherd's pie, but nooooo~

shepherd's pie landslide

If we'd been trying to make pie soup, we'd call this a roaring success.

Everything was too wet. The pie was pretty much layers of sloppy slops, but not from the meat - from the creamed potato. Perhaps leaving it in the oven longer, or cooking it at a higher temperature might have saved it.

TIL blendered potato isn't right for a pie top. Deb or hand mash only.

Luckily, we love slops, particularly when it's cold, rainy, or a night in, watching Alan Partridge.

Btw, if you're wondering why the potato is orange, it's cos we substituted one of the spuds for a sweet potato. Adds a lovely sweet potatoey flavour.

a serve of slops pie

This #baketober thing is pretty good. I had my doubts at first, but I've already found a new recipe from some random guy on twitter. Mm~