Mexican Tomato and Bean Soup

by Carol

Substitutions:

I used a vegetable Oxo for the stock instead of Hugh’s one

I used a tin of tomatoes instead of Hugh’s tomato sauce

I used more chopped tomatoes than I was supposed to so I only added a few real tomatoes

Kidney beans instead of black beans

Dried herbs and spices instead of fresh

Rating: 8/10

This was great! My faith in Hugh has been restored! It was easy and quick and even though it was a soup there was no blending or any of that faff. It had a fresh green chilli in it so that gave it a nice kick but not too much. The sauce went quite thick even after only about 15 minutes simmering. I know I’m ‘Queen of Thick Sauces’ so this may not be possible for you mere mortal, but give it a go!

I would definitely make this again and would probably make sure I made twice the amount so that I could freeze it and have instant soup. However, this is a definite store cupboard recipe so you probably would be able to knock this up on a week night when you don’t have much in.

I know the picture doesn’t look great, but it was. I promise!  

Quinoa with Courgettes and Onions

by Carol

Substitutions: Used dried herbs instead of real ones

Rating: 6/10

This was nice but it’s not going to blow your mind. I really like courgettes so it was good but if I didn’t like them quite as much I don’t think it would be much to write home about. It was really easy and quick though and I think it would make a pretty good lunch but I feel like I’m going to be hungry again in about 10 minutes.

Hugh has another variation using leeks and squash and I think this might be better as the squash would make it a bit more substantial but maybe not. I think the problem here might be the quinoa. It gets a bit lost amongst the courgettes and the pine nuts and even the onion really. It might be nice as a side with just the courgette and onion as this has a pretty impressive taste thanks to the thyme. But I don’t know what you would have with it. The potato dauphinoise? Actually, that sounds pretty good...

I don’t think I would make this again as it is. I enjoyed that the veg took centre stage again but in this dish I couldn’t help think something was missing. I just don’t know what. Any thoughts?!

Macaroni Peas

by Carol

Substitutions:

I used cheddar instead of parmesan but Hugh basically says that’s fine.

I probably used twice as much cheese as the recipe calls for because I thought it was a bit stingy and I like cheese.

Rating: 7/10

This is definitely not a one pot dish. I used 4 separate pots! But it was still easy and only took about 15 minutes to make. Considering this is basically just peas and pasta, it is so tasty! I think this is mainly due to the garlic that you fry in a load of melted butter and add to the whizzed up pea mix. I don’t know how Amy made this taste nice without cheese and butter. One day Amy, as a treat, you should try it like this and I think it will blow your mind.

I would definitely make this again, mostly because it is made with ingredients I always, always have and so it is definitely a store cupboard supper (although in the book it is in the pasta section, obviously). Also, it probably costs about 10p per serving which is great when you are saving up for all those porcini mushrooms to make the Mushroom Stoup.

That is all I have to say about this one as it was so simple. There was no drama getting the ingredients and no faff in the preparation. I would highly recommend it. 

Curried Bubble and Squeak

by Carol

Substitutions: None!

Rating: 8/10

The recipe says that you can either do this with cabbage, kale or sprouts. We did it with cabbage but I think it would be delicious with any of the others. The sprouts would go a bit mashy and that would be quite nice. It also says that it is ‘absolutely excellent with a poached egg’ so we did a poached egg and it WAS excellent.

It took no time to make and if you were doing it with genuine leftovers (which I wasn’t) I think you could be eating in about 15 minutes. Honestly. It tasted great and felt pretty healthy because it looks like a massive plate of greens, which it basically is. You wouldn’t want to make this for a dinner party as it’s not much of a looker but as a week night dinner it was awesome. Ben said he felt like he could eat it forever. Unlike the Chilli where you just wanted it to end so you didn’t have to take the pain anymore.

Also, Amy and I realised today that all the bad recipes that she has made came from the ‘store-cupboard suppers’ section of the book but I am pleased to say that this was from the same section and it was great!

Will make again.

Pinto Bean Chilli

by Carol

Substitutions:

All the spices I used were ground not fresh

I used 2 onions not 3

1 courgette not 2

Kidney beans not pinto beans

Rating: 9/10

Ok, so I used a few different things but my heart was in the right place. Firstly I would like to mention that this IS SO HOT. Hugh says to use 2 – 3 green chillies. I used 2 and I still can’t really feel my lips. Amy, why did you not mention this?! What size were the ones you used and how many?

Although it was hot I still think it was delicious. I usually use chilli powder or dried chillies in Chilli and the proper ones gave it a really fresh taste that went really well with all the veg in it. The courgettes were delicious because courgettes are delicious and the red wine was an amazing addition. It made the sauce go really dark and thick. The kidney beans worked really well but I think there could have done with being a few more in there. So I am determined to track down the pintos and ADD them to the kidneys. Oh yeah. I think it would make it a bit stodgier which can only be a good thing.

Would I make this again? Well, it wasn’t warm and comforting like my usual Chilli recipe (http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne which I have veggified by swapping meat for lentils) but it was more like a taste explosion in my face. And so yes, I would definitely make it again. That isn’t to say that the old faithful will be out the door but when I want a cocktail of herbs and spices and to not be able to feel my lips or tongue for a few hours I’ll go for this one.

We ate it with crème fraîche and it was definitely needed. So be warned.