A friend who cooked a meal at my house left me with most of an open container of sour cream. To avoid wasting it, I prepared pasta with mushrooms in a sour cream sauce. While the pasta was cooking, I cooked mushrooms and garlic gradually with a bit of oil, then I added some marjoram, thyme, salt and pepper. I added the sour cream to the mushrooms and let it simmer on low to thicken, before adding the pasta and mixing it well. I topped it with chopped parsley.
This cauliflower mince does not taste much like cauliflower, and I kept sneaking tastes when I was meant to be preparing other dishes.
I used Meera Sodha’s recipe, but reduced the amount of peas, replaced the chard with spinach, and used twice as much spinach as the recipe called for. The result was quite tasty.
I really like fenugreek leaves, and they are quite tasty in this simple potato dish.
Here is the recipe for the rice. I opted for a mix of white rice and brown rice, and half purple, half orange carrots.