I love the kitchen in our bus and haven't yet found a recipe that I can't execute, although it has taken a bit of adapting...
Today I made a spinach curry to accompany my friend Karen's yummy curd cheese - a fabulous and suprisingly simple Indian favourite called "Palak Paneer".
In the morning, I accompanied Karen to the local dairy farm in Staveley where we collected a 10-litre bucket of raw milk. Karen used most of this to make paneer - saving a little for a delicious rice pudding for dessert.
Meanwhile I collected a big bowl of leek and silverbeet from Karen and Fraser's veggie garden and headed back to the bus to make the palak sauce. First, I filled the sink with water, stripped the leaf off the stalk and popped it into the sink to wash. It was great fun throwing the stalks out the bus window - who needs a compost bucket! Then I steamed the silverbeet in batches on the stove, making sure not to overcook it.
To make the sauce, I grated some fresh ginger and turmeric and gently fried it with some ground cumin, diced onion and the leek.
Normally I would also add some fenugreek and garlic but I didn't have either of these ingredients today (and we didn't miss either when we ate it). After the onion and leek had softened, I added a can of pureed tomatoes, half a cup of vegetable stock and the silverbeet (which I had zapped with our hand-held blender). I gave the combined ingredients a final zap before adding the paneer.
I had retained the water that I used to wash the silverbeet and used it to rinse the dishes.