When I cook, I always try to discover new tastes. I’ve never tried the combination of basil and saffron before. “The Last Meal” I’ve prepared for my family. Today. Last meal ever. We’ve eaten so much takeout food and many (unhealthy) restaurant dinners, I’m starting to receive complaints on my weight gain again. Once I’m done with all publishing aspects of episode 1, which is tonight, I’ll have time to work out again.
I’m using half a pumpkin (3), two egg plants (aubergines) (3), an union (1), tomatoes (2), garlic (2), basil (3), oregano (3), saffron (3), a stock cube (3) and a teaspoon of sugar (4). The numbers indicate the order I’ve added the ingredients in. Real basil, real saffron and real stock will make it taste better for sure. But I don’t have that to my access right now. I considered using creme fraîche as well, but I don’t have that to my access right now and the shops are closed, since it’s White Monday.
Of course, with this recipe, you could use any type of pasta, except macaroni (unless you cut everything in very very very tiny pieces. I say no macaroni because, to me, it just feels odd if the vegetables are bigger than the pasta). I’m using spaghetti. I cooked it in vegetable stock.
I thought of adding lentils, before I started cooking, but while cooking, I didn’t think of it. Another time I’ll experiment with lentils. (I’ve tried lentil soup, but I’ve never cooked anything with lentils myself. It tastes like something you could make this good Turkish style bread with, though. (Could it still be as airy? I love Turkish bread!) Or make a potato spread with.)
The responses to my food have been positive, besides the fact that I should have used more salt. To me, that means that I should have used more of all of the other ingredients. I like food with a strongly flavorous, but still subtle taste. Adding salt takes the subtleness away. The thing with the non-fresh ingredients I’m using, is that its taste is quite artificial and you need to add sooo much of it to really be able to taste it in your food. I’ve seriously used a quarter of the little glass pot of basil I’ve used, to be able to taste it in the dish.
I can’t wait to cook with real saffron one day. To make my taste buds happy. That reminds me of something I wanted to show you. Is this typically Dutch, or do they do this in other countries as well? This is a waste of plastic.
I think the combination of spices was good, but the amount and “realness” of the saffron was far from enough, so I’m not sure. Maybe some rosemary and a bay leaf would go well with this dish.
I’m going to start editing the video for my first episode now.