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Spring Forward Casserole

March 25, 2012

The clocks went forward today which means we are now on British Summer Time. Good job the weather obliged or I’d have felt even more annoyed than I do. I really object to the clocks being changed, though it’s much worse in the Autumn when they go back and evenings become depressingly dark. At least in Spring we get more daylight in the evenings, but it still messes up my body clock which takes some adjusting. The lighter later campaign website has some interesting bits of information.

Still, I tried to make the most of the extra daylight and do some painting, but the petals have fallen off most of the tulips. I should have stuck to apples. Never mind, there’s always tomorrow – and the next day, and the next, until they force time to change again…

Grannie came over for dinner, so I thought I’d make a bit of an effort (especially as she said my tulip paintings were nice, but Grannie’s like that) and cook something I’d thought about.

The fridge yielded a January king cabbage, resplendent in purple and green, and a pepper that was red and green in equal measure, some mushroom, eggs, feta cheese, lettuce,  rocket and tomatoes. It also yielded carrot, potatoes and cauliflower, but I let them be.

I decided to make a kind of casserole, so into a pan went some olive oil and a chopped clove of garlic and then some chopped mushrooms, the pepper and some cabbage. These cooked on a low heat for 10 minutes while I drained a tin of chick peas, and opened and drained the pack of feta and had a cup of tea. When the veg had softened I added the chick peas, crumbled the feta in, added a teaspoon of mixed herbs and some water,  put the lid on the pan and put it back on the hob for another 10 minutes.

I decided on a moussaka type topping on my casserole so I whisked together 3 eggs and about 5oz Greek yogurt and some black pepper – I should have used more yogurt, but there wasn’t any – and then poured this over the top of the vegetables and put it in the oven for about half an hour. It puffed up and just about covered the veg.

I’ve decided to call in Spring Forward Casserole. We ate it with rice and green salad. Nice, but I still feel out of sorts.

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