I thought it was time for another post as part of slowly wading back into the online world.
The global reach of social media and the constant information bombardment that goes with it can be overwhelming at times, since so much of what you hear is negative. Once I made the decision to take a break, the feeling of relief was instant, and I have enjoyed every minute of my self imposed exile.
Life has been pretty busy, with ups and downs but overall much more relaxed. Willow is doing well, and while chemo certainly isn’t without its challenges (but that’s a post for another time) she’s doing really well and remains in remission.
The kitchen has been humming along with plenty of delicious dishes to enjoy. After Sri Lankan August, we did South American September, Vietnamese October and have started African November. It’s all been super yummy!
We’re also going to be moving soon, having sold our souls to the bank in return for a little house to call our own. It needs a bit of work before we move in, so we’re busy cleaning, painting inside and slowly moving our stuff across.
Back in July when we were looking at Nordic and Scandinavian food, I made a Swedish style mushroom omelette using chickpea flour (aka besan or gram flour) and aquafaba which was really delicious, and I must admit I’ve been craving it lately. If you don’t have any aquafaba you can use any non-dairy milk or even water for the liquid. It still works really well and tastes delicious, but just isn’t as fluffy.
Swedish mushroom omelette with spinach and dill
Liquid of 1 can of chickpeas whipped to firm peaks
½ cup besan flour
¼ tsp baking powder
¼ cup savoury yeast flakes
pinch black salt
pepper to taste
200g mushrooms, sliced
1 red onion, sliced
1 tbsp dill, chopped
big handful or two of baby spinach leaves
salt & pepper to taste
Combine your dry batter ingredients in a bowl. Once you have firm peaks with you aquafaba, mix the dry ingredients slowly, still using the beaters. You peaks will collapse, but that’s fine. Put to one side.
In a non-stick fry pan, cook the onion and mushroom in a bit of oil and margarine. Remove from the pan. Add more oil to the pan and pour in the batter, Let is cook for a few minutes then add the mushroom and onion on top. Once the bottom is nicely cooked, sprinkle the dill, spinach and salt & pepper on top, and then carefully fold in half. Reduce the heat to low and allow it to cook through. Serve.