If I’m honest, this didn’t really know what it was going to be when I started cooking it.
I went shopping in the afternoon and stocked up with things for the next few days and imagined doing something with some spinach – which I will now have find another use for – and crème fraîche with the remains of the courgette and the mushrooms from the other day, along the lines of the spinach and mushroom thing from back in August. Half-way through I even considered having spaghetti with courgettes again so I could get a better photo, but went this route instead.
- Remains of a courgette, finely sliced
- One onion, finely chopped
- Four small cloves of garlic, finely chopped
- 70g mushrooms, chopped
- Salt and pepper
Fry the onions and garlic in some butter and olive oil. Add the mushrooms and courgette and fry gently until they are starting to become tender. Season, add a large tablespoon of crème fraîche, stir, and simmer gently while you prepare the pasta.
Drain the pasta when cooked, then pour the sauce over it, stir, and serve with a little parmesan and seasoning to taste.
Yesterday I grabbed a sandwich for lunch and had chicken stew with a friend in the evening. I provided a test-bake Nutella galette des rois, which was given to me by a student in the pudding factory, to follow. We had it warm.
Today I did a Saturday shop and bought what I think I need to make myself a nice hearty vegetarian stew tomorrow, as well as staples such as butter (2,25€), milk (1€), honey waffles (1,86€), Cripps Pink apples (1,42€) and some Guatemalan coffee beans (3,57€).
For the stew, I bought carrots (1,54€), a parsnip to go with the other one (0,60€), celery (1,98€), 500g Scotch barley (1,50€), leeks (1,27€), mushrooms (2,61€) and spinach (1,19€). I also bought a tub of crème fraîche (1,28€) though I’m not entirely sure why.
Pot now at 63,80€ which is a little bit under what it should be.