Cooking with only half a kitchen
I love cooking. I spend far too much of my day thinking about what my next meal will be – and more time on top of that planning the next weeks shop and consequently a food diary.
When I first moved to Toronto, my passion for throwing ingredients into a pan temporarily went out of the window. This was, in part, due to the enjoyment of having a whole city full of new restaurants to try. There is so much delicious, reasonably priced and convenient food to taste.
Secondly, however, it was due to my kitchen now consisting of a very basic selection of utensils. We have about two pans in our temporary apartment and very little cooking space. My rather impressive selection of herbs and spices got donated to my mum when we left and the rest of my most prized kitchen possessions are in a shipping container somewhere floating along the path of the Atlantic Ocean.
After about two weeks I knew I needed to start cooking again. My plan was to create delicious and healthy meals which are simple and easy to create without your full kitchen behind you.
This was one I tried earlier this evening:
Makes 2-3 servings (depending on how hungry you are)
What you will need:
1 white onion
2 cloves of garlic
1 vegetable stock cube
I added half a red bell pepper and 1 beef tomato diced for extra colour and flavour
1 small block halloumi
Black pepper to taste
Leafy green salad to serve
Spoonful of oil of choice for frying
- Put the kettle on
- Finely dice the onion, crush and chop the garlic and add to a large pan with a little oil. Fry for a few minutes until the onion in starting to soften. Turn down the heat and grate the 2 courgettes (rinsed with ends chopped off) directly into the pan.
- Add the red pepper and tomato (feel free to chuck in any other vegetables of choice)
- In a separate bowl measure out the couscous. Mix 1 vegetable stock cube with boiling water from the kettle. Add enough of the mixture to cover the couscous (you want it so that the liquid is resting about half a cm above the couscous). Cover and leave for 5 minutes.
- Meanwhile continue stirring the pan with the courgette and onion. Don’t worry too much if a lot of liquid comes off. This should be on the heat for around ten minutes in total.
- Thoroughly mix the vegetables with the couscous in the bowl. Cover to keep warm.
- You can use the same pan to fry the halloumi (you could also grill if preferred). Cut the block of halloumi into 1cm wedges and fry for a few minutes on either side until golden.
- Serve and enjoy!