In the west, a version of chicken soup tends to be favoured or at least some kind of broth. It's tasty, full of nutrients and hydrates the body and soul. It's the first thing I crave when ill, knowing that a little will go a long way to making me feel better.
When the main cook is ill, though, does she get her soup? What does she or he get fed in her time of need? Over the years, I've only been floored with illness a few times and I tend to lose my appetite. After a few days however, I need to eat and have been content in the past with a chippy fish and chips or similar, Chinese food, curry or scrambled eggs. Since the kids came along, all that changed as they too need to eat proper food regardless so, thanks to a well stocked freezer, we usually manage fine.
This week, I croaked out instructions to Brian; he made some classic dishes for the weak and bed ridden including vegetable and lentil soup, homemade bread and scrambled eggs which he was rather proud off: it was very good. His face at first when I suggested he make some bread though..... It was a meal fit for a king, very simple yet wonderful and I felt instantly better.
Other traditional dishes for the Glaswegian sick include Scotch Broth, which I'm making today, chicken noodle soup for the kids, mince and tatties for those in recovery, steak pie for the first day well and curry, a new tradition and a great one because of the ginger, the garlic...both super foods for getting you better and the spices give you that buzz; taste buds aren't always great when you've had the flu or similar so this is one dish you can be sure of getting a kick from.
Do you remember that huge vegetable curry I made just as I fell ill no connection, I promise! Well, that was my first proper meal with a little rice and paratha which Brian made, checking in with me every now and then to make sure it was being done right. It was and it was great.
When I started to feel a little better, I helped Brian make the bread for the Lahmacun, having already had the lightly spiced lamb mince in the freezer from the last batch I'd made. I don't think the photograph does it too much justice, what with the...um...burnt looking bits but believe me, it tasted wonderful; this is so easy, tasty and simple. Perfect in fact, for this week. See recipe below.
Yesterday, on feeling a little better, Brian took the kids to the park and I prepared a simple meal of what we call American Mac n' Cheese, because we add a mix of breadcrumbs and grated cheddar to the top of the homemade cheese sauce and bake it in the oven. I have no idea if this is accurate to how it is made in the US or not, I think we saw it in an American film once and the kids wanted to try it, hence the name.
Brian's bread, garlic'd
We'll be living off leftovers and making do for a few more days yet as the flu which has moved to my chest consumes me with coughing; I was so exhausted after making the mac and cheese last night that I had to lie down for an hour; how pathetic is that....but then I painted a wall afterwards and spent the rest of the night hyperventilating with no way to hide what I'd done when Brian came back from Aikido to find me comatose on the couch but it looks great today.
Lahmacun
For the dough:
150g bread flour
100g plain flour
1 teaspoon easy blend yeast
Half teaspoon salt
125ml warm water
1 tablespoon olive oil
Combine the flour yeast and salt and add water and oil- mix and form a dough. Knead for 5-10 minutes and place in an oiled bowl, turn over once and cover with clingfilm. Leave it somewhere warm to rise, approx. 1 hour.
Once it has approx. doubled in size, punch the air out of it and divide into 8 pieces. Roll into circles of approx. 12 cm each and leave them on an oiled baking sheet (I put down parchment paper first) with tea towels over them to stop them drying out, for about 20 minutes.
Lamb Topping:
1 medium onion, very finely chopped
1 fat garlic clove, very finely chopped
2 tablespoons olive oil
250g lamb or minced lamb, very finely chopped in food processor
pinch of cayenne pepper, ground allspice
Half teaspoon cumin
*optional-half chilli pepper, seeds removed
3 tablespoons tomato puree
2 tablespoons flat leaf parsley, finely chopped plus more for serving
lemon juice
Melted butter
Fry onion and garlic together in the oil until soft but not coloured; sprinkle in some salt to help keep it from browning. Add the minced lamb along with the spices and then stir in tomato puree. Stir well and cook for 10-15 minutes until the lamb is browned and cooked through. Add the lemon juice (about half to 1 whole lemon) and season with salt and pepper.
Use the melted butter to coat the bread rounds, making sure you completely get the edges (so they stay quite soft). Place a large tablespoon or so of mince onto the bread and spread out with the back of a spoon. When complete, place in oven at 220 degrees Celsius/gas mark 7 for approx. 10 minutes. Keep your eye on it so that the mince doesn't burn although the top will catch slightly. Turn the baking tray(s) if need be.
If it is going to be a few minutes before they are taken to the table, drape them with a tea towel to stop the crusts getting hard. These are delicious as is but I like to sprinkle with some extra parsley and another squeeze of lemon juice and either serve alongside a green salad with a good goats cheese or with goats cheese dotted on top of the lahmacun. You can add this a minute or so before taking out of oven so that the goats cheese melts if you like. Really, really delicious.
I have to say, I wouldn't waste my time making this paltry amount of lamb topping as it freezes beautifully; I'd usually make 4 times the amount and freeze it in 250g batches. You could do the same with the bread, freezing it at the point you'd place it in the oven or make the entire lahmacun as normal and freeze from cooked; I can vouch for them defrosting beautifully and warming up splendidly in a hot oven for 5 minutes. Apply to face.
Lahmacun
For the dough:
150g bread flour
100g plain flour
1 teaspoon easy blend yeast
Half teaspoon salt
125ml warm water
1 tablespoon olive oil
Combine the flour yeast and salt and add water and oil- mix and form a dough. Knead for 5-10 minutes and place in an oiled bowl, turn over once and cover with clingfilm. Leave it somewhere warm to rise, approx. 1 hour.
Once it has approx. doubled in size, punch the air out of it and divide into 8 pieces. Roll into circles of approx. 12 cm each and leave them on an oiled baking sheet (I put down parchment paper first) with tea towels over them to stop them drying out, for about 20 minutes.
Lamb Topping:
1 medium onion, very finely chopped
1 fat garlic clove, very finely chopped
2 tablespoons olive oil
250g lamb or minced lamb, very finely chopped in food processor
pinch of cayenne pepper, ground allspice
Half teaspoon cumin
*optional-half chilli pepper, seeds removed
3 tablespoons tomato puree
2 tablespoons flat leaf parsley, finely chopped plus more for serving
lemon juice
Melted butter
Fry onion and garlic together in the oil until soft but not coloured; sprinkle in some salt to help keep it from browning. Add the minced lamb along with the spices and then stir in tomato puree. Stir well and cook for 10-15 minutes until the lamb is browned and cooked through. Add the lemon juice (about half to 1 whole lemon) and season with salt and pepper.
Use the melted butter to coat the bread rounds, making sure you completely get the edges (so they stay quite soft). Place a large tablespoon or so of mince onto the bread and spread out with the back of a spoon. When complete, place in oven at 220 degrees Celsius/gas mark 7 for approx. 10 minutes. Keep your eye on it so that the mince doesn't burn although the top will catch slightly. Turn the baking tray(s) if need be.
If it is going to be a few minutes before they are taken to the table, drape them with a tea towel to stop the crusts getting hard. These are delicious as is but I like to sprinkle with some extra parsley and another squeeze of lemon juice and either serve alongside a green salad with a good goats cheese or with goats cheese dotted on top of the lahmacun. You can add this a minute or so before taking out of oven so that the goats cheese melts if you like. Really, really delicious.
I have to say, I wouldn't waste my time making this paltry amount of lamb topping as it freezes beautifully; I'd usually make 4 times the amount and freeze it in 250g batches. You could do the same with the bread, freezing it at the point you'd place it in the oven or make the entire lahmacun as normal and freeze from cooked; I can vouch for them defrosting beautifully and warming up splendidly in a hot oven for 5 minutes. Apply to face.
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