Using up Christmas leftovers can be a bit of a chore. I hate wasting food, but trying to use up cooked veg is a nightmare. Being a couple of greedy-guts' Mr H and I always have left overs and I'm sorry but sprouts do not work in a curry! This year I made a Christmas leftover risotto, it was lovely :)
I also found a recipe on the BBC Goodfood Website for making Risotto in the oven. This is a fab recipe, particularly just after Christmas when you maybe a bit cooked out! You just need to throw it all in a pan, stick in the oven and go and have a glass of wine for 18 mins then serve it! Perfect!
Serves 4
300g Risotto Rice
25g butter
1/2 glass of Wine
50g Parmesan
1 Onion
cooked Christmas veg (roast parsnip, sprouts, carrots, roast spuds!)
cooked stuffing
Cooked Turkey
700ml stock (chicken or even better turkey)
1, Pre-heat oven at 200C
2, Fry the onion for a couple of mins in the butter until soft(use an oven proof pan with a tight fitting lid which is also oven proof!)
3, Add the rice and mix well. Pour over the wine, mix well and cook gently until wine is absorbed.
4, Stir in your veg and meat then the chicken or turkey stock (make sure veg and meat is cut into bite size pieces)
5, Mix well, put on lid and pop in oven for 18 mins
6, remove from oven and check liquid has been absorbed, if not pop back in for a few minutes. When ready stir in the grated Parmesan and serve
Saturday, 27 December 2008
Friday, 19 December 2008
How to make the best Christmas Sausage Rolls
Anyone can make sausage rolls, so this year, don't buy them from the Supermarket, make them! Homemade are so much better and after all, it's not Christmas without them!
Rule No. 1 = Good quality sausage meat. There is no way of getting away from the fact that the filling makes the pie! Go to a butcher and get fresh proper sausage meat. Check its British pork. (for reasons why, see the attached article http://www.bbc.co.uk/food/food_matters/britishpork.shtml
Rule No. 2 = Short crust or Flaky Pastry? That is the question. Ok, I personally prefer a flaky for a sausage roll, it also gives me a great excuse to buy a ready-made pastry! You can get decent ready made pastry these days, and too be honest, as much as I love cooking, I have no desire to make my own flaky pastry! If you prefer shortcrust, go for it. Short crust pastry is dead easy to make. (Note - There is no shame in buying ready made pastry) ;)
Rule No. 3 = Add Some Red Onion Jam :) Oh yes, this is what makes them best in my opinion.
So... roll out the pastry into a large rectangle. Smear red onion jam along the centre, going down the long side. Add the sausage meat. Now, remember you want to keep the width fairly thin as you need it to cook through, but not so thin it cooks away to a crunch! About the width of a 50p is a good ratio! Add a nice long thin snake of the meat, brush round the rectangle's edges with a beaten egg, then roll. Cut into 1" long pieces, and cook on approx 175 for 35 mins.
Cool on a cooling rack, remember that jam is going to be very hot!
Rule No. 1 = Good quality sausage meat. There is no way of getting away from the fact that the filling makes the pie! Go to a butcher and get fresh proper sausage meat. Check its British pork. (for reasons why, see the attached article http://www.bbc.co.uk/food/food_matters/britishpork.shtml
Rule No. 2 = Short crust or Flaky Pastry? That is the question. Ok, I personally prefer a flaky for a sausage roll, it also gives me a great excuse to buy a ready-made pastry! You can get decent ready made pastry these days, and too be honest, as much as I love cooking, I have no desire to make my own flaky pastry! If you prefer shortcrust, go for it. Short crust pastry is dead easy to make. (Note - There is no shame in buying ready made pastry) ;)
Rule No. 3 = Add Some Red Onion Jam :) Oh yes, this is what makes them best in my opinion.
So... roll out the pastry into a large rectangle. Smear red onion jam along the centre, going down the long side. Add the sausage meat. Now, remember you want to keep the width fairly thin as you need it to cook through, but not so thin it cooks away to a crunch! About the width of a 50p is a good ratio! Add a nice long thin snake of the meat, brush round the rectangle's edges with a beaten egg, then roll. Cut into 1" long pieces, and cook on approx 175 for 35 mins.
Cool on a cooling rack, remember that jam is going to be very hot!
Monday, 15 December 2008
We got Chickens!
We have been talking about it for ages, and we finally did it. Pete and Dud have arrived. Yes, rather a strange name for girls! They were named before their arrival, in all honesty their names were chosen years ago when Mr H and I talk about our dream of a small holding. I felt guilty that there poor girls had boys names, so although we call them Pete & Dud, their full names are now Petal and Dandelion.
Hopefully we will get eggs, free range organic eggs! They are also apparently great pets, easy to look after as well. Our research persuaded us to go for an Egglu. If you are interested in owning chickens, check out their website. I really would recommend them, the service is second to none and the Hen House is SO easy to clean ;)
http://www.omlet.co.uk
Here are some pictures of the girls!
Dud (left) Pete (right)
In the Egglu
The Cat watches on.... He thinks DINNER!
Hopefully we will get eggs, free range organic eggs! They are also apparently great pets, easy to look after as well. Our research persuaded us to go for an Egglu. If you are interested in owning chickens, check out their website. I really would recommend them, the service is second to none and the Hen House is SO easy to clean ;)
http://www.omlet.co.uk
Here are some pictures of the girls!
Dud (left) Pete (right)
In the Egglu
The Cat watches on.... He thinks DINNER!
Christmas Red Cabbage, by Phil
I love slow braised red cabbage, but not with dried fruit or apples, I don't know why, I just don't. I have tried and failed my own recipes, and I have tried internet recipes, and none live up to the mark of how I want my red cabbage!
My wonderful foody friend, Phil, gave m this recipe, her own, which I tried. Yes, it was perfect. Thank you Phil, you're the best! :)
1 red Cabbage, sliced
4 tbs Red Wine Vinegar
4 Tbs Brown Sugar
1 Red Onion, sliced
1 tsp Nutmeg
1 tsp Cinnamon
1 large glass of red wine
Glug of olive oil
Knob of butter
1, Fry the sliced cabbage and onion in olive oil and butter for about 10 mins until softening
2, Add Spices and mix well
3, Then add vinegar and brown sugar, mix well
4, Finally add the win and mix well.
5, bring to the boil, then tip into a casserole dish with a lid, stir and cook in oven on approx 150 for 2 hours.
My family tradition means no leftovers on boxing day, mum always made roast beef! As fate would have it, Mr H is the only person I know who's family did the same! This red cabbage dish I think works so well with roast beef. However, this year Mr H and I are having roast venison for boxing day, and again, this is going to work really well.
My wonderful foody friend, Phil, gave m this recipe, her own, which I tried. Yes, it was perfect. Thank you Phil, you're the best! :)
1 red Cabbage, sliced
4 tbs Red Wine Vinegar
4 Tbs Brown Sugar
1 Red Onion, sliced
1 tsp Nutmeg
1 tsp Cinnamon
1 large glass of red wine
Glug of olive oil
Knob of butter
1, Fry the sliced cabbage and onion in olive oil and butter for about 10 mins until softening
2, Add Spices and mix well
3, Then add vinegar and brown sugar, mix well
4, Finally add the win and mix well.
5, bring to the boil, then tip into a casserole dish with a lid, stir and cook in oven on approx 150 for 2 hours.
My family tradition means no leftovers on boxing day, mum always made roast beef! As fate would have it, Mr H is the only person I know who's family did the same! This red cabbage dish I think works so well with roast beef. However, this year Mr H and I are having roast venison for boxing day, and again, this is going to work really well.
Sunday, 30 November 2008
Lime & Ginger Tart
This recipe started off life as Jamie Oliver's Lemon & Lime Tart, which is fab. I made it for desert following a Mexican Feast. Its light and pallet cleansing, and everyone seems to love it, I know I can always manage seconds.
Gradually with each new one I made it became this. I get asked for the recipe all the time, so it was time to share the secret.
20cm spring form tin
200g Ginger nuts
100g Butter
8 Large Eggs
350g Caster Sugar
200ml Lime Juice
Zest of 4 Limes
300 ml Cream
Pre-heat oven to 175C
1, make the biscuit base. Crush the biscuits in either a food processor or by putting in a plastic bag and banging with a rolling pin
2, Melt the butter, mix in biscuit crumbs and evenly line the base of the tin. Put in fridge to set, for at least 30mins
3, Whisk together the Eggs, Sugar and lime zest
4, Gradually whisk in the cream and then the juice.
5, Add the mix to the biscuit base and put in the oven for about 45 mins. It should still have a little bit of wobble in the middle.
6, Turn the oven off but leave tart in there for about 10-15 mins
7, Place on wire rack to cool
8, Serve when completely cold
Gradually with each new one I made it became this. I get asked for the recipe all the time, so it was time to share the secret.
20cm spring form tin
200g Ginger nuts
100g Butter
8 Large Eggs
350g Caster Sugar
200ml Lime Juice
Zest of 4 Limes
300 ml Cream
Pre-heat oven to 175C
1, make the biscuit base. Crush the biscuits in either a food processor or by putting in a plastic bag and banging with a rolling pin
2, Melt the butter, mix in biscuit crumbs and evenly line the base of the tin. Put in fridge to set, for at least 30mins
3, Whisk together the Eggs, Sugar and lime zest
4, Gradually whisk in the cream and then the juice.
5, Add the mix to the biscuit base and put in the oven for about 45 mins. It should still have a little bit of wobble in the middle.
6, Turn the oven off but leave tart in there for about 10-15 mins
7, Place on wire rack to cool
8, Serve when completely cold
Friday, 21 November 2008
Golden Syrup Crispy Cakes - Mum Style!
My mum never melted chocolate and mixed cornflakes into it to make chocolate cripies. Her version was a gooey, chocolaty goodness which we all loved. No other crispie cake measures up - give it ago!
80g of Cornflakes
1oog Dark chocolate
50g Butter
5 tbs Golden syrup
1. Break up the chocolate into small pieces into a saucepan. Put on a low heat and add the butter and syrup. Gently stir until melted.
2. Remove from heat and add cornflakes
3. Spoon into paper cases and put in the fridge to set
Easy :)
80g of Cornflakes
1oog Dark chocolate
50g Butter
5 tbs Golden syrup
1. Break up the chocolate into small pieces into a saucepan. Put on a low heat and add the butter and syrup. Gently stir until melted.
2. Remove from heat and add cornflakes
3. Spoon into paper cases and put in the fridge to set
Easy :)
Friday, 14 November 2008
Gypsy Tart
Mr H had never heard of Gypsy Tart. Neither had a lot of people when I asked them. It seemed only those who grew up in Kent knew what it was and thought it was lovely. I guess it's one of those many childhood foodie memories.
My parents were coming up to dinner, and as Gypsy Tart is one of Mum and Dad's favourite things I made one for desert. Needless to say, My H hated it. He thought it was vile. So for you Kentish Folk out there who understand the joy of a gypsy tart, go make one :)
14 floz Evaporated Milk
12floz Dark Muscovado Sugar
A short Crust pastry case (you know what to do, bake it blind before adding filling) I advise a deep pie tin for this ;)
You need a hand whisk for this!
1. Preheat oven to about 200
2. Whisk the milk and sugar for about 10 mins until its full of bubbles, light and coffee coloured.
3, Pour the mixture into your pastry case and bake for 10 mins. It should still have a bit of a wobble when you take it our, but it will set more as it cools.
4, put on wire rack to cool and set
5, Serve cold
My parents were coming up to dinner, and as Gypsy Tart is one of Mum and Dad's favourite things I made one for desert. Needless to say, My H hated it. He thought it was vile. So for you Kentish Folk out there who understand the joy of a gypsy tart, go make one :)
14 floz Evaporated Milk
12floz Dark Muscovado Sugar
A short Crust pastry case (you know what to do, bake it blind before adding filling) I advise a deep pie tin for this ;)
You need a hand whisk for this!
1. Preheat oven to about 200
2. Whisk the milk and sugar for about 10 mins until its full of bubbles, light and coffee coloured.
3, Pour the mixture into your pastry case and bake for 10 mins. It should still have a bit of a wobble when you take it our, but it will set more as it cools.
4, put on wire rack to cool and set
5, Serve cold
Saturday, 8 November 2008
Roast Rabbit
Can you get much more eco than eating British Rabbit? Not really, maybe squirrel? They are free range, there are millions of them, low fat, cheap and of course, yummy! So Mr H recently asked a local butcher to get us a couple, they have been in the freezer for a couple of weeks, and today was the day. I have eaten rabbit many times in restaurants, and we have cooked it at home, but this has always been stewing a jointed rabbit, I was a little concerned about having the whole beast on a plate and carving into it!
Now, I must confess that I regularly claim that you have to not just know where the meat you eat came from and know that the animal has a decent life, but you have to be comfortable with butchery. I am a TV student of Hugh, and agree with all he says. However. today I became a 5 year old vegetarian when we realised the whole rabbit had not been gutted! Mr H on the other hand without a moan got the sharpest knife and got busy with removing lungs, heart, liver, kidneys and other unrecognisable innards. I watched for a couple of moments, determined to stick to my principles until I noticed poo on his hands, which is the point I turned into a child! Please don't let this put you off, just be sensible and ask the butcher to do it for you! I do wonder if they had a little joke "ha ha, we will show that lanky city-hippy!"
Once the beast was washed we stuck it in a pot of apple juice and left it in the fridge for about 6 hours. And this is what we did next (it was Delicious)
Ch0p 2 apples, a few sage leaves and a red onion
Mix with a good glug of olive oil
Stuff mixture into the rabbit and use cocktail sticks to keep the stuffing inside
wrap bacon around the whole rabbit
Put rabbit on top of some carrot sticks and roast - check with your butcher for cooking times. We had a medium to large and cooked it for 1 hour 10 mins. The first 45 mins with foil over the top.
Have a look online there are plenty of recipes. I must admit, to date my fave is rabbit pie.
note - My sisters pet rabbit, Mylo recently went missing. Julie has always kept rabbits as pets and therefore refuses to eat them. When I told her (with a mischievous grin on my face) that I had a couple of bunnies in the freezer she was disgusted with me, so my mother, as tactful as ever said "ooh it might be Mylo!" My sister has not been round for dinner since.
Now, I must confess that I regularly claim that you have to not just know where the meat you eat came from and know that the animal has a decent life, but you have to be comfortable with butchery. I am a TV student of Hugh, and agree with all he says. However. today I became a 5 year old vegetarian when we realised the whole rabbit had not been gutted! Mr H on the other hand without a moan got the sharpest knife and got busy with removing lungs, heart, liver, kidneys and other unrecognisable innards. I watched for a couple of moments, determined to stick to my principles until I noticed poo on his hands, which is the point I turned into a child! Please don't let this put you off, just be sensible and ask the butcher to do it for you! I do wonder if they had a little joke "ha ha, we will show that lanky city-hippy!"
Once the beast was washed we stuck it in a pot of apple juice and left it in the fridge for about 6 hours. And this is what we did next (it was Delicious)
Ch0p 2 apples, a few sage leaves and a red onion
Mix with a good glug of olive oil
Stuff mixture into the rabbit and use cocktail sticks to keep the stuffing inside
wrap bacon around the whole rabbit
Put rabbit on top of some carrot sticks and roast - check with your butcher for cooking times. We had a medium to large and cooked it for 1 hour 10 mins. The first 45 mins with foil over the top.
Have a look online there are plenty of recipes. I must admit, to date my fave is rabbit pie.
note - My sisters pet rabbit, Mylo recently went missing. Julie has always kept rabbits as pets and therefore refuses to eat them. When I told her (with a mischievous grin on my face) that I had a couple of bunnies in the freezer she was disgusted with me, so my mother, as tactful as ever said "ooh it might be Mylo!" My sister has not been round for dinner since.
Friday, 31 October 2008
Happy Halloween
I had no choice but to have a Halloween Party. The menu changed about hundred times between inviting people and the actual night. I went for a menu which meant I did not spend the whole evening in the Kitchen, just the whole day. I meant to take pictures of the food, but got horribly drunk instead!
Baked Camembert
with Red Onion Jam and Crusty Bread
Lentil Chilli
with Guacamole, sour cream & lots of cheese
Chocolate Orange Cake
with Vanilla Creme Fraiche
with Red Onion Jam and Crusty Bread
Lentil Chilli
with Guacamole, sour cream & lots of cheese
Chocolate Orange Cake
with Vanilla Creme Fraiche
Sunday, 26 October 2008
Squash Chutney
This is the perfect time of year to make jams and chutneys. As soon as autumn comes I find myself making all sorts of things, I just cant help myself :)
What with credit crunch etc I'm considering making most of my Christmas presents this year, so I am endeavoring to make a batch of something or another every weekend. Squash really is one of my favourite things and so I really wanted to make a chutney. This is the recipe I used, its really good. However, I would recommend cutting your squash as small as possible, I feel 1 cm cubes is a little too big. On saying that, a nice plate of cold meat with a dollop of this on the side is perfect, its just in sandwiches it seems a touch too big.
http://www.gourmetbritain.com/recipes_entry.php?item=228
What with credit crunch etc I'm considering making most of my Christmas presents this year, so I am endeavoring to make a batch of something or another every weekend. Squash really is one of my favourite things and so I really wanted to make a chutney. This is the recipe I used, its really good. However, I would recommend cutting your squash as small as possible, I feel 1 cm cubes is a little too big. On saying that, a nice plate of cold meat with a dollop of this on the side is perfect, its just in sandwiches it seems a touch too big.
http://www.gourmetbritain.com/recipes_entry.php?item=228
Thursday, 23 October 2008
Autumn Salad
I am not a huge fan of Watercress, but it is so good for you and this is the best time of year for eating about it. This is enough for a nice big portion for 2 people, serve with warm crusty bread :)
1/2 a large squash
2 medium sized beetroot
1/2 pack of Halloumi
Good few handfuls of watercress
2 tbs of Toasted Pumpkin seeds
1 tbs freshly chopped sage
Olive oil
splash of balsamic vinegar
dressing:
4 Tbs Freshly squeezed orange juice
2 tbs Olive Oil
1 tbs Balsamic Vinegar
pinch of salt and pepper
1, pre-heat oven to 175
2, Boil the beetroot for 15 mins. then drain.
3, when cool enough to handle, peel, chop and put in roasting dish with a good glug of olive oil and a splash of balsamic vinegar. Put in oven.
4, peel and chop the squash into 1 inch chunks, put in roasting dish with a good glug of oil, the fresh sage
5, cook beetroot and squash for about 45 mins.
6, to make the dressing, put all the ingredients in a jug and whisk
7, grill slices of the halloumi, remove from heat and chop into chunks
8, Into 2 bowls put a few handfuls of watercress, then divide the roasted beetroot and squash between the 2 bowls and then the halloumi. Pour over dressing and mix well.
9, top with pumpkin seeds and serve
1/2 a large squash
2 medium sized beetroot
1/2 pack of Halloumi
Good few handfuls of watercress
2 tbs of Toasted Pumpkin seeds
1 tbs freshly chopped sage
Olive oil
splash of balsamic vinegar
dressing:
4 Tbs Freshly squeezed orange juice
2 tbs Olive Oil
1 tbs Balsamic Vinegar
pinch of salt and pepper
1, pre-heat oven to 175
2, Boil the beetroot for 15 mins. then drain.
3, when cool enough to handle, peel, chop and put in roasting dish with a good glug of olive oil and a splash of balsamic vinegar. Put in oven.
4, peel and chop the squash into 1 inch chunks, put in roasting dish with a good glug of oil, the fresh sage
5, cook beetroot and squash for about 45 mins.
6, to make the dressing, put all the ingredients in a jug and whisk
7, grill slices of the halloumi, remove from heat and chop into chunks
8, Into 2 bowls put a few handfuls of watercress, then divide the roasted beetroot and squash between the 2 bowls and then the halloumi. Pour over dressing and mix well.
9, top with pumpkin seeds and serve
Monday, 20 October 2008
No chemical House Cleaning
In my effort to protect the Earth, these are simply some of the things I do to avoid using chemical cleaners.
1, I put a cotton wool ball with a couple of drops of Tea Tree and Lemon essential oil on them, and put that in the bin, this really helps keep away bad smells
2, I wash my floors with hot water and a few drops of lavender and orange essential oils, my house smells divine, and they both have antibacterial properties.
3, If I have cooked something stinky, I use my oil burner in the kitchen; lemongrass is great for removing the bad smells
4, lemon juice to clean stainless steel - it makes it so shiny!
5, For those cooked on stains on cookware, I use bicarb of soda. Pour on the stain, let it sit for a few minutes and then add hot water. Leave to cool, then use elbow grease!
6, Malt vinegar is another good one to cut through grease
7, For limescale, cut slices of lemons and leave them on the affected area for about ten mins, then remove the limescale with a tooth brush
8, For limescale in the loo, I throw a cup of vinegar down it!
9, For burnt pots, fill with one part water to one part vinegar, place on heat and bring to the boil. Remove from heat and allow it to soak over night. The following day it scrubs off easily
10, Mildew on walls can be removed by wiping down with vinegar
11, I pour a mix of vinegar and bicarb down drains to clean them. Leave for ten mins, then pour water down.
Pls note, this is just an example of things I do. I'm not making any claims that my ways make your home hygienic, this is simply what I choose to do. I am also a qualified aromatherapist and so have been professionally trained to use essential oils safely. If you are interested in using alternative ways of cleaning your house you should research carefully. Friends of the Earth is usually a good place to start and have plenty of info on eco ways of cleaning.
1, I put a cotton wool ball with a couple of drops of Tea Tree and Lemon essential oil on them, and put that in the bin, this really helps keep away bad smells
2, I wash my floors with hot water and a few drops of lavender and orange essential oils, my house smells divine, and they both have antibacterial properties.
3, If I have cooked something stinky, I use my oil burner in the kitchen; lemongrass is great for removing the bad smells
4, lemon juice to clean stainless steel - it makes it so shiny!
5, For those cooked on stains on cookware, I use bicarb of soda. Pour on the stain, let it sit for a few minutes and then add hot water. Leave to cool, then use elbow grease!
6, Malt vinegar is another good one to cut through grease
7, For limescale, cut slices of lemons and leave them on the affected area for about ten mins, then remove the limescale with a tooth brush
8, For limescale in the loo, I throw a cup of vinegar down it!
9, For burnt pots, fill with one part water to one part vinegar, place on heat and bring to the boil. Remove from heat and allow it to soak over night. The following day it scrubs off easily
10, Mildew on walls can be removed by wiping down with vinegar
11, I pour a mix of vinegar and bicarb down drains to clean them. Leave for ten mins, then pour water down.
Pls note, this is just an example of things I do. I'm not making any claims that my ways make your home hygienic, this is simply what I choose to do. I am also a qualified aromatherapist and so have been professionally trained to use essential oils safely. If you are interested in using alternative ways of cleaning your house you should research carefully. Friends of the Earth is usually a good place to start and have plenty of info on eco ways of cleaning.
Sunday, 19 October 2008
Make Your Own Face Mask
There are tons of products out there for face masks, but making your own could not be easier.
I have dry skin, so this is the one I regularly make, give it a try and yourself a little pamper day whilst the rain batters down outside :)
1 Avocado
1 heaped tblsp of natural yogurt
2 tbs of olive oil
Small squeeze of lemon juice
Olive Oil is extremely good for your skin. It has antibacterial & moisturising properties and it is often recommended for people with eczema. It is also good for those of us with sensitive skin.
I put it on my hair every now and again. I use olive oil from a massage oil supplier and mix it with crude avocado and wheatgerm oils. I massage into my hair, leave on for as long as possible and then wash it out - this really makes your hair shiny.
I have dry skin, so this is the one I regularly make, give it a try and yourself a little pamper day whilst the rain batters down outside :)
1 Avocado
1 heaped tblsp of natural yogurt
2 tbs of olive oil
Small squeeze of lemon juice
- Simply blend all the ingredients, apply to you face, sit back and relax for 10-15 mins.
- Wash off with warm water and pat your face dry
- Enjoy the glow
Olive Oil is extremely good for your skin. It has antibacterial & moisturising properties and it is often recommended for people with eczema. It is also good for those of us with sensitive skin.
I put it on my hair every now and again. I use olive oil from a massage oil supplier and mix it with crude avocado and wheatgerm oils. I massage into my hair, leave on for as long as possible and then wash it out - this really makes your hair shiny.
Butternut Squash Soup
This is a great Autumnal Warmer, serve after an energetic walk in cold woods :)
1 large squash
1 large onion
4 cloves of garlic
1 red chilli
1 stick of celery
1 large carrot
1.5pints of chicken or vegetable stock
juice of one lime
2 tbs olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and pepper
1. Finely chop the onion, celery, carrot chilli and garlic.
2, peel the squash and then cut into 1.5 cm cubes
3, fry the onion, celery, carrot, chilli and garlic for about 5 mins in the oil, until soft but not allowing to brown
4, stir in the spices and mix well, before adding squash and mixing well again
5, pour in the stock and mix well. bring to the boil and then lower to a simmer for 30-40 mins until the squash is soft
6, remove from heat, add lime juice and blend. If too thick add a little water.
7, Season to taste and reheat and serve
1 large squash
1 large onion
4 cloves of garlic
1 red chilli
1 stick of celery
1 large carrot
1.5pints of chicken or vegetable stock
juice of one lime
2 tbs olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and pepper
1. Finely chop the onion, celery, carrot chilli and garlic.
2, peel the squash and then cut into 1.5 cm cubes
3, fry the onion, celery, carrot, chilli and garlic for about 5 mins in the oil, until soft but not allowing to brown
4, stir in the spices and mix well, before adding squash and mixing well again
5, pour in the stock and mix well. bring to the boil and then lower to a simmer for 30-40 mins until the squash is soft
6, remove from heat, add lime juice and blend. If too thick add a little water.
7, Season to taste and reheat and serve
Why I love Autumn
This is my most favourite time of year. Everything is so beautiful and earthy, and I find there is something calming and balancing about the Autumn. I think my love of this time of year is helped by the fact that some of my favourite foods are in season now, in particular Wild Mushrooms and Squash. If I am being honest I don't even mind the weather, I like cool sunny autumn days. But best of all, what Autumn has above all the other seasons is... how it smells! It has the most delicious smell in the world and it makes me very happy. Surely if I say the following words, if you don't know what i'm talking about, you will in a moment... Bonfire Night! Everyone knows that smell :)
I was talking to a friend about those lovely Autumnal things, like woodland walks and autumn's smell and how lovely it all makes you feel. She said, "Yes its that lovely back to school feeling. The trepidation of a new school year, but you have new shoes, a new coat, and a new pencil case". I thought this was so true, the new coat, shoes and pencil case definitely eased the first day, even though my mother made me wear Clark's till I was 15! She was a cruel Mother!
I digress. My point is that Autumn is the beginning of the year, I can feel it. Forget January; January is rubbish! The Pagan Calender is definitely the more accurate one for me. I was having a horrible year once, really nasty, the 1st of November arrived and BANG the rest of the year was fantastic! Out with the old and in with the new. Autumn clean your house, afterall there not so much you can do in the garden. I always celebrate Halloween, (well I carve a pumpkin and eat a lot) but this year I am having more of a New Year Party, I can't wait. There is going to be Pumpkin and Apple Soup, and Cheese Fondue, and mulled wine, and Poached Pears Smothered in Hot Chocolate Sauce, not forgetting grinning carved pumpkins will be everywhere.... I can't wait :)
Talking of Food, I bought some fantastic wild mushrooms from Borough Market at the weekend, problem was between the Veg and the exit the following items mysteriously fell into my bag... (I did pay for them)
Venison Sausages
French Loaf
unusual cheese
olives
avocado
vine plum tomatoes
carrot cake
water cress
a couple of bottles of red
a squash
it was quite a feast! The starters was a plate of cheese, tomatoes, avocado, olives and bread, all smothered in truffle oil - how indulgent! And for main, Venison Sausages serves on a bed of squash and sage mash, topped with wild mushrooms cooked in butter and truffle oil with thyme and garlic and finished with a good glug of red wine, and a handful of watercress thrown on for good measure. Sigh......... life is grand. Enjoy the Autumn :)
Now, I really must go and buy myself a warm coat and some new shoes :)
I was talking to a friend about those lovely Autumnal things, like woodland walks and autumn's smell and how lovely it all makes you feel. She said, "Yes its that lovely back to school feeling. The trepidation of a new school year, but you have new shoes, a new coat, and a new pencil case". I thought this was so true, the new coat, shoes and pencil case definitely eased the first day, even though my mother made me wear Clark's till I was 15! She was a cruel Mother!
I digress. My point is that Autumn is the beginning of the year, I can feel it. Forget January; January is rubbish! The Pagan Calender is definitely the more accurate one for me. I was having a horrible year once, really nasty, the 1st of November arrived and BANG the rest of the year was fantastic! Out with the old and in with the new. Autumn clean your house, afterall there not so much you can do in the garden. I always celebrate Halloween, (well I carve a pumpkin and eat a lot) but this year I am having more of a New Year Party, I can't wait. There is going to be Pumpkin and Apple Soup, and Cheese Fondue, and mulled wine, and Poached Pears Smothered in Hot Chocolate Sauce, not forgetting grinning carved pumpkins will be everywhere.... I can't wait :)
Talking of Food, I bought some fantastic wild mushrooms from Borough Market at the weekend, problem was between the Veg and the exit the following items mysteriously fell into my bag... (I did pay for them)
Venison Sausages
French Loaf
unusual cheese
olives
avocado
vine plum tomatoes
carrot cake
water cress
a couple of bottles of red
a squash
it was quite a feast! The starters was a plate of cheese, tomatoes, avocado, olives and bread, all smothered in truffle oil - how indulgent! And for main, Venison Sausages serves on a bed of squash and sage mash, topped with wild mushrooms cooked in butter and truffle oil with thyme and garlic and finished with a good glug of red wine, and a handful of watercress thrown on for good measure. Sigh......... life is grand. Enjoy the Autumn :)
Now, I really must go and buy myself a warm coat and some new shoes :)
Stuffed Onions
This is a lovely side dish, I always think it works best with a roast dinner, but to be honest it goes with most things.
For 2 people
2 good size onions
2 tbls chopped fresh sage
2 oz strong cheddar, grated
2 tbls pine nuts
1 slice of bread, crust removed
knob of butter
salt & pepper
2 cloves garlic, finely chopped
3 mushrooms, finely chopped
Pre-heat the oven to 180 degrees
1, Simmer the onions in boiled water for 15 mins. drain and allow to cool enough so you can handle them
2, scoop out the insides and chop. Put the remaining outer layers on a lightly oiled baking tray
3, melt the butter with a dash of olive oil in a frying pan, then add the chopped onions, mushrooms, garlic, sage, and pine nuts, season and stir well.
4, cook for about 4 minutes, everything should be melting into each other. Take off the heat and break small pieces of bread into the mixture, add the cheese and mix well till fully combined.
5, Stuff the onion "shell" with the mixture, brush the onions with olive oil and bake in the oven for 20 mins
For 2 people
2 good size onions
2 tbls chopped fresh sage
2 oz strong cheddar, grated
2 tbls pine nuts
1 slice of bread, crust removed
knob of butter
salt & pepper
2 cloves garlic, finely chopped
3 mushrooms, finely chopped
Pre-heat the oven to 180 degrees
1, Simmer the onions in boiled water for 15 mins. drain and allow to cool enough so you can handle them
2, scoop out the insides and chop. Put the remaining outer layers on a lightly oiled baking tray
3, melt the butter with a dash of olive oil in a frying pan, then add the chopped onions, mushrooms, garlic, sage, and pine nuts, season and stir well.
4, cook for about 4 minutes, everything should be melting into each other. Take off the heat and break small pieces of bread into the mixture, add the cheese and mix well till fully combined.
5, Stuff the onion "shell" with the mixture, brush the onions with olive oil and bake in the oven for 20 mins
Wednesday, 15 October 2008
Make your Own Red Onion Jam
This is one of my most favourite things in the world, and it is so easy to make. I found a recipe online and have been gradually making changes. It is lovely, but very sweet, you don't need too much!
1.25 kg Red onions, sliced
3tbs salt
1kg brown sugar
250ml red wine vinegar
250ml balsamic vinegar
5 cloves
1 tsp of fresh thyme leaves
touch of black pepper
1, sprinkle sliced onions with salt and leave for an hour
2, rinse the onions and dry them
3, Put all the ingredients in a pan, bring to the boil. Reduce to a simmer and cook on a low heat for about 2.5 hours until syrupy
4, Remove from heat and leave for 5 minutes
5, put into sterilised jars and seal. keep in a cool dark place.
1.25 kg Red onions, sliced
3tbs salt
1kg brown sugar
250ml red wine vinegar
250ml balsamic vinegar
5 cloves
1 tsp of fresh thyme leaves
touch of black pepper
1, sprinkle sliced onions with salt and leave for an hour
2, rinse the onions and dry them
3, Put all the ingredients in a pan, bring to the boil. Reduce to a simmer and cook on a low heat for about 2.5 hours until syrupy
4, Remove from heat and leave for 5 minutes
5, put into sterilised jars and seal. keep in a cool dark place.
Thursday, 18 September 2008
The Best Starter In the World
I really don't want to state the bleeding obvious, but this is the best and easiest starter in the world. I have never served it without ooohs and ahhhs emanating from full mouths as they tuck in! I also don't want to to tell you things you already know, but if you have never made this, then you must.
1 whole Camembert (250g)
Crusty white bread
Red Onion Jam
1, Wrap the Camembert in foil and put in a preheated oven on about 175 for 20-25 mins
2, cut the bread
3, take the cheese out of the oven, gently unwrap, cut open the top, serve it in the middle of the table with bread and jar of onion jam and let them tuck in and adore you!
1 whole Camembert (250g)
Crusty white bread
Red Onion Jam
1, Wrap the Camembert in foil and put in a preheated oven on about 175 for 20-25 mins
2, cut the bread
3, take the cheese out of the oven, gently unwrap, cut open the top, serve it in the middle of the table with bread and jar of onion jam and let them tuck in and adore you!
Smoked Mackerel Pate & Beetroot Crostini
This is a regular starter in my house, and I made it for friends a few weeks ago and now they are asking for the recipe. I am a bit embarrassed about how quick and easy it is, but you need to save time for the drinking and eating, whats the point of a dinner party if you are not there to enjoy it?
this is enough for 4 people
1, Pull the skin off the fish and discard, and break the meat into pieces in a bowl
2, use a fork to break up the fish as much as possible
3, add the rest of the ingredients and some fresh ground pepper and mix well
4, taste and check you are happy with the amount of horseradish and texture, if it needs more add more yogurt and horseradish
5, thinly slice beetroot and pop the slices on top of the bread and then top with a generous dollop of pate.
6, serve with some leaves and a drizzle of oil and balsamic vinegar
this is enough for 4 people
- Average size packet of smoked mackerel
- 1 Tbls Fresh chopped parsley
- 1 heap tbls horseradish Sauce
- 4 Tbls Yoghurt
- cooked beetroot. approx 4 small ones
- home-made crostini (slice baguettes drizzle with oil and bake in oven for 15-20 mins)
3 per person is a good starter amount
1, Pull the skin off the fish and discard, and break the meat into pieces in a bowl
2, use a fork to break up the fish as much as possible
3, add the rest of the ingredients and some fresh ground pepper and mix well
4, taste and check you are happy with the amount of horseradish and texture, if it needs more add more yogurt and horseradish
5, thinly slice beetroot and pop the slices on top of the bread and then top with a generous dollop of pate.
6, serve with some leaves and a drizzle of oil and balsamic vinegar
Friday, 12 September 2008
Every Witch Needs One!
My Cat. In my Aromatherapy Garden.....
In my aromatherapy garden, you will find.... Lavender, basil, thyme, rosemary, sage, lemon balm, chamomile, cypress, jasmine, rose, olive, parsley, marjoram, geranium, dill, lemon verbena, aloe vera, mint, calendula, and borage.
Plus the cat, of course!
In my aromatherapy garden, you will find.... Lavender, basil, thyme, rosemary, sage, lemon balm, chamomile, cypress, jasmine, rose, olive, parsley, marjoram, geranium, dill, lemon verbena, aloe vera, mint, calendula, and borage.
Plus the cat, of course!
Tomato Ketchup
I have always wanted to make my own ketchup, I love ketchup. Actually I usually call it tomato sauce, not sure where this ketchup business has suddenly come from! Is it American?
Anyway, the tomato crop which is growing inside the house seems to have a disease. We have looked through books, the Internet and we just cant find out whats wrong with them. It is extremely disappointing. Mr H thinks he may have got a little overexcited and planted too many plants in the one place. I guess we will never know.
On the plus side, thre are still the tommys growing outside, the hanging baskets of cherry ones are divine, they are like little lumps of sugar, and after picking them your hands smell deliciously tomatoey for hours.
Mr H's mum used to make her own tomato sauce. He grew up with a cupboard under the stairs bursting with home made jams, sauces and chutneys - he has the same vision for our house :) Mama H died quite a long time ago, but she left a legacy of recipes. A red folder full of her family's favourites, all hand written, its lovely. Every Mother should make one of these!
So during every visit to Mr H Senior, I steal another one........
1.5 lb Tomatoes, sliced
1/4lb Onions, finely chopped
1/2 pint vinegar
2 oz Sugar
2 tsp salt
1 tsp dry mustard
Pinch Cayenne
4 Cloves
Blade of Mace
1, Put all the ingredients into a pan and simmer for 1 hour
2, Remove the mace and cloves
3, Blend, then return to pan and heat through until it has thickened
4, When cold, bottle
There is something special about making preserves with your home-grown ingredients, and this is delicous! Better than anything I have bought in a shop or been eating for years! Unfortunately this amount of ingredients only made 2 jam jars worth, and believe me, this is not going to last very long!
Anyway, the tomato crop which is growing inside the house seems to have a disease. We have looked through books, the Internet and we just cant find out whats wrong with them. It is extremely disappointing. Mr H thinks he may have got a little overexcited and planted too many plants in the one place. I guess we will never know.
On the plus side, thre are still the tommys growing outside, the hanging baskets of cherry ones are divine, they are like little lumps of sugar, and after picking them your hands smell deliciously tomatoey for hours.
Mr H's mum used to make her own tomato sauce. He grew up with a cupboard under the stairs bursting with home made jams, sauces and chutneys - he has the same vision for our house :) Mama H died quite a long time ago, but she left a legacy of recipes. A red folder full of her family's favourites, all hand written, its lovely. Every Mother should make one of these!
So during every visit to Mr H Senior, I steal another one........
1.5 lb Tomatoes, sliced
1/4lb Onions, finely chopped
1/2 pint vinegar
2 oz Sugar
2 tsp salt
1 tsp dry mustard
Pinch Cayenne
4 Cloves
Blade of Mace
1, Put all the ingredients into a pan and simmer for 1 hour
2, Remove the mace and cloves
3, Blend, then return to pan and heat through until it has thickened
4, When cold, bottle
There is something special about making preserves with your home-grown ingredients, and this is delicous! Better than anything I have bought in a shop or been eating for years! Unfortunately this amount of ingredients only made 2 jam jars worth, and believe me, this is not going to last very long!
Raspberry Shortcake
As previously described, this is precisely what you can do with those yummy Vanilla Biscuits.
The sauce it just raspberries, 1 tbls icing sugar and a glug of Creme de Cassis
Saturday, 6 September 2008
Vanilla Biscuits
These are dead easy, and really nice. You can eat them with a cup of tea or stack with layers of whipped cream and fresh raspberries and drizzle in Honey, preferably Lavender or Heather.8oz Plain Flour
4oz Butter
2 oz caster sugar
1 Vanilla pod
1, Pre-heat the oven to 175
2, Rub together the butter and flour until it resembles breadcrumbs
3, remove the seeds from the vanilla pod and add to the mixture with the caster sugar
4, Rub again to break up the seeds and make sure they are evenly distributed
5, add 2-3 tbls of water and bring the mixture together into a dough. Pop in the fridge for 15mins
6, roll out the dough and cut out your biscuits and put them on the buttered baking tray
7, sprinkle with extra caster sugar and bake for 10-15 mins
8, Put them on a baking tray to cool, they will be a bit floppy hen you get them out the oven but they will harden on the wire rack
Happy Birthday Cake
Its my best-foody-friends birthday. I was going to make a sophisticated cake until he told me he was going to have a kids themed birthday party with iced gems and Skips crisps. So I had no choice... it had to be a cake not lacking in calories, but definately lacking in sophistication!
I went for a Raspberry and Vanilla cake.
Basically, 2 Victoria Sandwich Sponges, butter cream made with vanilla essence stuffed in between the sponges with plenty of raspberry jam. And then for the topping, Green & Blacks White chocolate melted down with a little cream and poured over the top, who could then resist pouring on hundred and thousands :)
It went down a treat, I was rather proud! :)
Monday, 25 August 2008
Hangover Brunch
In anticipation of some cider induced hangovers, I thought I would give you my hangover brunch recipe.
The tomato sauce part of this recipe is not as fiddly as it may sound. However, if you really can't be bothered, use ketchup or slices of tomatoes. This sandwich contains carbs, fat, sugar, iron, tons of protein, Vit c, so should be everything you need to help you recover. You may also notice a serious lack of meat. I would never say that adding sausages or bacon or both would ruin this brunch, it would only make it better, but this is just how I like it :)
For 2
2 Crusty bread rolls
2 Portobello Mushrooms
A few large handfuls of spinach
1/4 Pack of Feta cheese
For tommy sauce -
4 Tbsp of chopped tinned toms
1 tblsp of tomato puree
1 tbls of Balsamic Vinegar
1 tsp Sugar
Pinch of salt
Pinch of chilli flakes
1, preheat the oven, 180 degrees
2, into a saucepan add all the ingredients for the tomato sauce, bring to the boil and then simmer low until the mushrooms are ready.
3. Put the mushrooms on baking tray, season with salt and pepper and drizzle with olive oil
4, roast in oven for 20 mins
5, in the meantime, stir the sauce occasionally
6, About 5 mins before mushrooms are ready, wilt the spinach (i usually use a wok) once wilted, pop in sieve and drain excess water, add back to the pan with a very small glug of olive oil and then crumble in the feta. stir for a couple of mins to combine and so the heat melts the feta slightly. Make sure it does not catch on the bottom of the pan.
7, when the mushrooms are ready, spread the sauce on both halves of the roll, and the cheesey spinachy bit and then top with the mushroom.
8, eat whilst watching some really mindless morning telly :)
To help, drink gallons of tea during cooking process to keep you going. My first rule of a hangover is to avoid coffee, it dehydrates you even further!
Note - I used large field mushrooms as I couldn't get a portobello this day, but it works just as well
The tomato sauce part of this recipe is not as fiddly as it may sound. However, if you really can't be bothered, use ketchup or slices of tomatoes. This sandwich contains carbs, fat, sugar, iron, tons of protein, Vit c, so should be everything you need to help you recover. You may also notice a serious lack of meat. I would never say that adding sausages or bacon or both would ruin this brunch, it would only make it better, but this is just how I like it :)
For 2
2 Crusty bread rolls
2 Portobello Mushrooms
A few large handfuls of spinach
1/4 Pack of Feta cheese
For tommy sauce -
4 Tbsp of chopped tinned toms
1 tblsp of tomato puree
1 tbls of Balsamic Vinegar
1 tsp Sugar
Pinch of salt
Pinch of chilli flakes
1, preheat the oven, 180 degrees
2, into a saucepan add all the ingredients for the tomato sauce, bring to the boil and then simmer low until the mushrooms are ready.
3. Put the mushrooms on baking tray, season with salt and pepper and drizzle with olive oil
4, roast in oven for 20 mins
5, in the meantime, stir the sauce occasionally
6, About 5 mins before mushrooms are ready, wilt the spinach (i usually use a wok) once wilted, pop in sieve and drain excess water, add back to the pan with a very small glug of olive oil and then crumble in the feta. stir for a couple of mins to combine and so the heat melts the feta slightly. Make sure it does not catch on the bottom of the pan.
7, when the mushrooms are ready, spread the sauce on both halves of the roll, and the cheesey spinachy bit and then top with the mushroom.
8, eat whilst watching some really mindless morning telly :)
To help, drink gallons of tea during cooking process to keep you going. My first rule of a hangover is to avoid coffee, it dehydrates you even further!
Note - I used large field mushrooms as I couldn't get a portobello this day, but it works just as well
Cider Making
Following a visit to Mr H's dad, we came home with a huge bag of cooking apples from his tree. We brought them home and as I was plotting all sorts of jam and chutneys, Mr H had a very different idea. Cider!
I can not deny I think this is highly dangerous. Irresponsible drinking is the norm in this household, and I think a home brew could be suicide. But, what can I do? Of course, I also think it would be great fun to have our own brew :)
In our usual haphazard attempt to being as self-sufficient as we can, we followed no recipe or guidelines to the letter, but instead amalgamated several! This obviously adds to the danger, but most of our "experiments" have been relatively successful, so what the hell.
So, we have some brewing kit donated by Mr H's Dad, which we used to make the elderflower champagne, but we were short of a cider press. As these cost money Mr H "fashioned" his own. 2 G Clamps and 2 pieces of wood. This cost £11. Hooray. We cheated by grating the apples in a food processor before putting in a muslin bag and pressing (very haphazardly) in Mr H's cider press. We now have a demi john filled with fermenting apple juice. Here it will stay for a couple of months before transferring to another demi john, minus the sediment. Then we leave it until it is clear and this should be followed by the tasting.
Chopped Apples before Shredding
Mr H's Cider Press - Genius!
The Pressed Juice
Looks disgusting... watch this space!
I can not deny I think this is highly dangerous. Irresponsible drinking is the norm in this household, and I think a home brew could be suicide. But, what can I do? Of course, I also think it would be great fun to have our own brew :)
In our usual haphazard attempt to being as self-sufficient as we can, we followed no recipe or guidelines to the letter, but instead amalgamated several! This obviously adds to the danger, but most of our "experiments" have been relatively successful, so what the hell.
So, we have some brewing kit donated by Mr H's Dad, which we used to make the elderflower champagne, but we were short of a cider press. As these cost money Mr H "fashioned" his own. 2 G Clamps and 2 pieces of wood. This cost £11. Hooray. We cheated by grating the apples in a food processor before putting in a muslin bag and pressing (very haphazardly) in Mr H's cider press. We now have a demi john filled with fermenting apple juice. Here it will stay for a couple of months before transferring to another demi john, minus the sediment. Then we leave it until it is clear and this should be followed by the tasting.
Chopped Apples before Shredding
Mr H's Cider Press - Genius!
The Pressed Juice
Looks disgusting... watch this space!
Saturday, 16 August 2008
Steak & Cheese Pie
Whilst out for a glass of wine with my good pal from New Zealand, she told me about Steak & Cheese Pie's which she had back home. She spoke of them like a national legend, and the description made my mouth water a little and my belly grumble!
So I googled them and found a few recipes, most of which seemed to be the same, one of the main ingredients being a tin of tomato soup. The website I finally settled on is from a company called Woolworth's, according to my friend they are a Supermarket and not like our UK Woolworth's.
I was extremely proud of myself when I told her that I had made her home pie, and how great it was. It was really good, so many favourite combinations - pastry & Steak, Steak & Mushrooms, Tomatoe & cheese, cheese & steak, cheese & Pastry........ I could go on. However, on discussing it, she doesn't remember the "pie juice" being tomatoey, but more gravy like :( Bugger!
I will make her one and she can tell me if its traditional or not, either way it was divine and ever-so-slightly-naughty :) So good Mr H nearly proposed. (My original intention was to take her a slice but I ended up with none left as he scoffed the lot!)
Attached is the link to the recipe and a picture of my one :)
http://www.woolworths.co.nz/Traditional_Steak_and_Cheese_Pie_Recipe_63.htm
So I googled them and found a few recipes, most of which seemed to be the same, one of the main ingredients being a tin of tomato soup. The website I finally settled on is from a company called Woolworth's, according to my friend they are a Supermarket and not like our UK Woolworth's.
I was extremely proud of myself when I told her that I had made her home pie, and how great it was. It was really good, so many favourite combinations - pastry & Steak, Steak & Mushrooms, Tomatoe & cheese, cheese & steak, cheese & Pastry........ I could go on. However, on discussing it, she doesn't remember the "pie juice" being tomatoey, but more gravy like :( Bugger!
I will make her one and she can tell me if its traditional or not, either way it was divine and ever-so-slightly-naughty :) So good Mr H nearly proposed. (My original intention was to take her a slice but I ended up with none left as he scoffed the lot!)
Attached is the link to the recipe and a picture of my one :)
http://www.woolworths.co.nz/Traditional_Steak_and_Cheese_Pie_Recipe_63.htm
Wednesday, 13 August 2008
Whats happening in the garden....
The best crop of 2008 is definitely the chilies! The crop has been massive and we have eaten loads, dried them, frozen them, given them away. The tomatoes have done well too. The crop of plum tomatoes are just beginning to turn red, so I can't wait for them to be ripe. We had more strawberries than we thought we would get, about 10 now I think! Plus a handful of raspberries.
We had a dinner out of the broad beans, not as many as I hoped. I love broad beans. Mr H made a concoction with them, unfortunately I forgot to photograph as i was starving. They were eaten al fresco and with a nice cold bottle of white.
We have a few barlotti beans, but not huge amounts. We have salad leaves, and a couple more cucumbers. A few green peppers, we ate one yesterday. The parsnips, despite the foxes are doing well, we hope these will accompany our turkey later in the year. Broccoli and beetroot are coming up nicely. I'm really looking forward to them both. Mr H and I have never had a successful broccoli crop, and fresh beets are one of my favourite veggies.
We got some free seeds, rhubarb chard, so we planted those yesterday.
There is one crop which has disappointed Mr H. That's an understatement. He is devastated. I am referring to the melons. There were a couple of flowers, but they are all boys. Some of the leaves are going mouldy now but it is very tall and looks impressive growing up the conservatory wall and across the ceiling. He doesn't give up though.... but I think I might have. It would be cruel to admit I never thought they would work, but as he says I am a fair weather gardener, in fact he even said I was a fair weather forager yesterday when out picking berries. There maybe a little truth in this, I think I picked one to many wormy ones, and then there was the occasional wasp.... it doesn't motivate you!
All in all, for a small London garden, we have done very well. It is extremely gratifying picking and cooking veg you have grown from seed. When I reflect on this, I am sure fair weather gardener is an appropriate description of me, most of the hard work has been by Mr H. He says I have green fingers, but he supplies the muscle, and most of the knowledge.
Anyway, here are some pictures of the crops.....
The Melons
The Chilies
Beetroot
Alpine Strawberry
Broccoli
Barlotti Beans
The Flower Bed
We had a dinner out of the broad beans, not as many as I hoped. I love broad beans. Mr H made a concoction with them, unfortunately I forgot to photograph as i was starving. They were eaten al fresco and with a nice cold bottle of white.
We have a few barlotti beans, but not huge amounts. We have salad leaves, and a couple more cucumbers. A few green peppers, we ate one yesterday. The parsnips, despite the foxes are doing well, we hope these will accompany our turkey later in the year. Broccoli and beetroot are coming up nicely. I'm really looking forward to them both. Mr H and I have never had a successful broccoli crop, and fresh beets are one of my favourite veggies.
We got some free seeds, rhubarb chard, so we planted those yesterday.
There is one crop which has disappointed Mr H. That's an understatement. He is devastated. I am referring to the melons. There were a couple of flowers, but they are all boys. Some of the leaves are going mouldy now but it is very tall and looks impressive growing up the conservatory wall and across the ceiling. He doesn't give up though.... but I think I might have. It would be cruel to admit I never thought they would work, but as he says I am a fair weather gardener, in fact he even said I was a fair weather forager yesterday when out picking berries. There maybe a little truth in this, I think I picked one to many wormy ones, and then there was the occasional wasp.... it doesn't motivate you!
All in all, for a small London garden, we have done very well. It is extremely gratifying picking and cooking veg you have grown from seed. When I reflect on this, I am sure fair weather gardener is an appropriate description of me, most of the hard work has been by Mr H. He says I have green fingers, but he supplies the muscle, and most of the knowledge.
Anyway, here are some pictures of the crops.....
The Melons
The Chilies
Beetroot
Alpine Strawberry
Broccoli
Barlotti Beans
The Flower Bed
Drunken Mess!
This is my version of Eton Mess. I obviously prefer it as it contains booze, lots of it :)
I'm afraid I can not give you any amounts for any of the ingredients, this is one which has to be purely your intuition, and how much you like each ingredient. One thing I would say, is be easy on the cream, too much will make the dish so rich, 4 mouth fulls and you will be done. At least double the amount of fruit to cream is a good general guide.
Double Cream
Berries (i love raspberries in this, however a mix of straw, blue and rasp is always good)
Caster Sugar
Champagne or Cava
Creme de Cassis
Brandy
Meringue
1, Soak the fruit in a couple of glugs of each type of booze, and a light sprinkling of sugar. Think here.... you definitely want to be more generous with the champagne than the other 2. The creme de cassis gives colour and sweetness, and the brandy gives that fantastic boozy taste.
2, Whip the cream until firmish. You don't want it too stiff!
3, Mash the fruit with a fork. Pour into a sieve, and reserve the liquid that comes through.
4, Mix the fruit into the cream. You can either totally combine or "ripple" it. To be honest, I always intend to ripple it, get a little overexcited and blend the lot. It still tastes nice!
5, Spoon over a little of the boozy goodness and stir through.
6, break up meringues and combine, then serve. (preferably with a glass of champagne!)
I'm afraid I can not give you any amounts for any of the ingredients, this is one which has to be purely your intuition, and how much you like each ingredient. One thing I would say, is be easy on the cream, too much will make the dish so rich, 4 mouth fulls and you will be done. At least double the amount of fruit to cream is a good general guide.
Double Cream
Berries (i love raspberries in this, however a mix of straw, blue and rasp is always good)
Caster Sugar
Champagne or Cava
Creme de Cassis
Brandy
Meringue
1, Soak the fruit in a couple of glugs of each type of booze, and a light sprinkling of sugar. Think here.... you definitely want to be more generous with the champagne than the other 2. The creme de cassis gives colour and sweetness, and the brandy gives that fantastic boozy taste.
- Also, this is always even better if you soak the fruit overnight.
2, Whip the cream until firmish. You don't want it too stiff!
3, Mash the fruit with a fork. Pour into a sieve, and reserve the liquid that comes through.
4, Mix the fruit into the cream. You can either totally combine or "ripple" it. To be honest, I always intend to ripple it, get a little overexcited and blend the lot. It still tastes nice!
5, Spoon over a little of the boozy goodness and stir through.
6, break up meringues and combine, then serve. (preferably with a glass of champagne!)
Broccoli & Feta Soup
It be a wild and woolly day! I started to crave broccoli soup, and as I had a ton of feta in the fridge I thought.......... why not! I usually like cheese scones with broccoli soup, but as I had put cheese in the soup I decided garlic toast was the way forward.
This is definitely one for the autumn, but the weather is such today, no harm can come from eating this, comfort food after all is suitable in all weathers!
Soup (serves 4-6)
2 head of broccoli (stalks 'n' all)
1 medium onion, chopped
3 cloves of garlic, chopped
Handful of frozen peas
Handful of Fresh parsley, chopped
1 tbls olive oil
Knob of butter
salt & Pepper
3rd of a pack of Feta
1.5 pints of vegetable or chicken stock
Garlic toast
1 slice of bread per person
1 level tbls butter per person
1 clove of garlic per 4 tbls
Pinch of course salt
1, break off the broccoli florets, and chop up the remains stalk
2. Fry the onion and garlic in the olive oil for a couple of minutes
3, Stir in the broccoli and then add the stock.
4, bring to the boil, then lower to a simmer, mix well and leave for 25 mins
5. Add the seasoning, peas and parsley and cook for another 5 mins
6, Blend the soup, then crumble in the feta as small as possible and blend again.
7, put back on the heat to warm trough stirring well. You may need to add a little more water if too thick
8, to make the garlic butter, pound the garlic clove/s with a little salt and the butter. Loosen with a dash of olive oil. Mix well making sure there are no large lumps of garlic left.
9, Whilst soup is heating, toast one side of the bread. Turn over and on the uncooked side spread your garlic butter and then toast till golden.
This is definitely one for the autumn, but the weather is such today, no harm can come from eating this, comfort food after all is suitable in all weathers!
Soup (serves 4-6)
2 head of broccoli (stalks 'n' all)
1 medium onion, chopped
3 cloves of garlic, chopped
Handful of frozen peas
Handful of Fresh parsley, chopped
1 tbls olive oil
Knob of butter
salt & Pepper
3rd of a pack of Feta
1.5 pints of vegetable or chicken stock
Garlic toast
1 slice of bread per person
1 level tbls butter per person
1 clove of garlic per 4 tbls
Pinch of course salt
1, break off the broccoli florets, and chop up the remains stalk
2. Fry the onion and garlic in the olive oil for a couple of minutes
3, Stir in the broccoli and then add the stock.
4, bring to the boil, then lower to a simmer, mix well and leave for 25 mins
5. Add the seasoning, peas and parsley and cook for another 5 mins
6, Blend the soup, then crumble in the feta as small as possible and blend again.
7, put back on the heat to warm trough stirring well. You may need to add a little more water if too thick
8, to make the garlic butter, pound the garlic clove/s with a little salt and the butter. Loosen with a dash of olive oil. Mix well making sure there are no large lumps of garlic left.
9, Whilst soup is heating, toast one side of the bread. Turn over and on the uncooked side spread your garlic butter and then toast till golden.
Jammy Goodness
Our local woods have a wealth of edible berries. During the brief sunshine yesterday we went and collected blackberries, mulberries and elderberries.
It hurts more than I can say to admit that Mr H makes much better jam than me. Mine is good, but somehow he has some magical power for making the finest jam known to humanity. On the plus side I get to eat it all :)
Fairtrade organic sugar (to add to the wild, organic element of this batch of jam), boiled with the fruits and da daaa - Jammy goodness.
What a finer breakfast than fresh bread, toasted, smothered in butter and then topped with home-made jam. I am a happy girl :)
It hurts more than I can say to admit that Mr H makes much better jam than me. Mine is good, but somehow he has some magical power for making the finest jam known to humanity. On the plus side I get to eat it all :)
Fairtrade organic sugar (to add to the wild, organic element of this batch of jam), boiled with the fruits and da daaa - Jammy goodness.
What a finer breakfast than fresh bread, toasted, smothered in butter and then topped with home-made jam. I am a happy girl :)
Sunday, 3 August 2008
Easy Peasy Chocolate Cake
This is so easy, yet lovely! Life is sweet!
4oz SR Flour
4oz Caster Sugar
4oz Butter
2 Eggs
1oz cocoa
For the topping
100g Dark Chocolate
3 tbls Cream
1 tbls Syrup
Flaked Almonds - how many do you want!
preheat oven to 180
1, Cream the sugar and butter together
2, Whisk the eggs separately until really light and fluffy.
3, Add the eggs to the sugar and beat until very smooth
4, fold in the flour and cocoa. Mix well.
5, add mixture to a buttered 7" tin
4, Cook for 30 mins
5, Once the cake is cooled, remove from tin.
6, break the chocolate up into small pieces. Melt in a saucepan with the cream and syrup. Once everything is melted and combined pour over the cake. Spread evenly over the top and round the outside of the cake. Sprinkle flaked almonds over the top.
Bacon & Onion Toad
This dish seems so wartime, and it probably is. I haven't eaten this in about 15 years, and following a conversation with my mum earlier, I got a craving! Perfect for a rainy August day!
4oz Plain Flour
2 Eggs
150ml Milk
8 Rashers Bacon
1 Large Onion, cut into thin slices
Sunflower Oil
1, Make the batter as in advance as possible. Whisk eggs for several minutes so frothy and full of air.
2, whisk the milk in and then the flour. Beat well until there are no lumps
3, In a baking tin (i use a 7" cake tin) cook the bacon and onions on the hob until the bacon is cooked.
4, Add a tbls of oil and put back on heat (really watch your hands, it will spit) you only need a minute of heating the oil as the pan should be pretty hot.
5, add the batter and put into an oven that has been pre-heated to as high as the dial goes. Once the toad is in, you can lower the heat to 180.
6, Cook for 30 mins.
Im serving mine with garlic mash, roasted carrots and steamed broccoli.
Childhood revisited :)
4oz Plain Flour
2 Eggs
150ml Milk
8 Rashers Bacon
1 Large Onion, cut into thin slices
Sunflower Oil
1, Make the batter as in advance as possible. Whisk eggs for several minutes so frothy and full of air.
2, whisk the milk in and then the flour. Beat well until there are no lumps
3, In a baking tin (i use a 7" cake tin) cook the bacon and onions on the hob until the bacon is cooked.
4, Add a tbls of oil and put back on heat (really watch your hands, it will spit) you only need a minute of heating the oil as the pan should be pretty hot.
5, add the batter and put into an oven that has been pre-heated to as high as the dial goes. Once the toad is in, you can lower the heat to 180.
6, Cook for 30 mins.
Im serving mine with garlic mash, roasted carrots and steamed broccoli.
Childhood revisited :)
Dinners for Kids
My Nephew is currently staying at my parents. He is not too finicky, but like most 8 year olds there is usually a bit of a struggle to get him to eat veg. Mum asked me for some child friendly recipes which are healthy, yummy and full of hidden veg. I gave her Hommity Pie, Sausage Casserole and Mediterranean Pie, as well as these :)
Hidden Veg Lasagna
minced Beef
2 tin of toms
1 carrot
1 stick celery
onion
5 cloves of garlic
handful of mushrooms chopped into tiny pieces
1 red pepper
1 tsp sugar
salt & pepper
tomato puree, 2 tbls
lasage sheets
cottage cheese
1 egg
grated cheddar
1, grate the carrot, celery, onion, pepper, chopped garlic. Fry in olive oil for about 5-10 minutes, they should be soft but not coloured.
2, Brown the mince, then add the veggies, mix well.
3, and the tin toms, sugar, mushrooms and concentrate. Mix well, and reduce heat to a simmer. Cook for an hour. Stir in chopped basil at the end of cooking.
4, layer the meat and lasagna sheets.
5, loosen cottage cheese with a little milk and whisk in an egg. Spread over the top layer of lasagna sheets and top with grated cheese
6, bake in the oven for 30 mins
The meat recipe can also be used for bolognese.
Feta and Broccoli Quiche
Pastry
4oz white flour
4oz wholemeal flour
4oz butter
salt and pepper
You know how to make pastry :)
For the filling
1, steam the broccoli for about 3-5 mins and put in the tart shell
2, crumble over about 1/2 a block of feta
3, whisk 3 eggs with a couple of lugs of milk and pour over
4, Cook in the oven for 30 mins
Burgers and Wedges
Mince beef
2 cloves of garlic
1 onion, grated
1 Egg
Jkt Potatoes
Olive Oil
Salad
1. Grate the onion, and fry with the chopped garlic for a couple of minutes to just take the heat off the onion
2, season the mince and mix in the onions. Add an egg to bind. Shape into burgers, and pop in the fridge
3. Chop the potatoes into wedges, pop them in a bowl, and pour over a good glug of olive oil
4, season with salt and pepper and mix well. Put them on a baking sheet and bake for 30-40 mins
5, grill the burgers, pop into buns with some cheese and serve with salad
Fish Pie
My adult version has wine and cream, and shell fish... but for the kids something tasty and not quite as rich....
White fish (this is a great recipe to use Pollock, its cheap and environmentally friendly) If your kids like smoked fish then do a combination of smoked fish and plain fish.
1 Onion grated
1 Celery Stick Grated
Few Handfuls of peas
A good handful of green beans chopped (same sort of size as the peas)
2 Cloves of Garlic, chopped
2 Boiled Eggs, cut into slices
1 Pint milk
1oz Plain flour
1oz Butter
4oz Cheese
Potatoes, boiled then mashed
1/2 Pint of vegetable stock
1/2 tsp nutmeg
1/2 Tsp Mustard
1, Fry the onion, celery, green beans & garlic in olive oil for a couple of minutes in a saucepan, when its softened add the stock and peas, bring to the boil then simmer for 5 minutes. Strain and put to one side.
2, Cook the fish in the pint of milk, strain and reserve the milk
3, Melt the butter and stir the flour into it. Gradually add the milk on a low heat, stirring all the time to make sure it doesn't catch on the bottom of the pan, once all the milk is in, add nutmeg and mustard, then keep stirring until the sauce is thickened.
4, Put the pieces of fish and the bottom of an ovenproof dish. Add the vegetables amongst the fish, and top with slices of boiled eggs
5, pour the sauce over and then top with mashed potato. Sprinkle grated cheddar over the top. Bake in the oven for 30 mins
Hidden Veg Lasagna
minced Beef
2 tin of toms
1 carrot
1 stick celery
onion
5 cloves of garlic
handful of mushrooms chopped into tiny pieces
1 red pepper
1 tsp sugar
salt & pepper
tomato puree, 2 tbls
lasage sheets
cottage cheese
1 egg
grated cheddar
1, grate the carrot, celery, onion, pepper, chopped garlic. Fry in olive oil for about 5-10 minutes, they should be soft but not coloured.
2, Brown the mince, then add the veggies, mix well.
3, and the tin toms, sugar, mushrooms and concentrate. Mix well, and reduce heat to a simmer. Cook for an hour. Stir in chopped basil at the end of cooking.
4, layer the meat and lasagna sheets.
5, loosen cottage cheese with a little milk and whisk in an egg. Spread over the top layer of lasagna sheets and top with grated cheese
6, bake in the oven for 30 mins
The meat recipe can also be used for bolognese.
Feta and Broccoli Quiche
Pastry
4oz white flour
4oz wholemeal flour
4oz butter
salt and pepper
You know how to make pastry :)
For the filling
1, steam the broccoli for about 3-5 mins and put in the tart shell
2, crumble over about 1/2 a block of feta
3, whisk 3 eggs with a couple of lugs of milk and pour over
4, Cook in the oven for 30 mins
Burgers and Wedges
Mince beef
2 cloves of garlic
1 onion, grated
1 Egg
Jkt Potatoes
Olive Oil
Salad
1. Grate the onion, and fry with the chopped garlic for a couple of minutes to just take the heat off the onion
2, season the mince and mix in the onions. Add an egg to bind. Shape into burgers, and pop in the fridge
3. Chop the potatoes into wedges, pop them in a bowl, and pour over a good glug of olive oil
4, season with salt and pepper and mix well. Put them on a baking sheet and bake for 30-40 mins
5, grill the burgers, pop into buns with some cheese and serve with salad
Fish Pie
My adult version has wine and cream, and shell fish... but for the kids something tasty and not quite as rich....
White fish (this is a great recipe to use Pollock, its cheap and environmentally friendly) If your kids like smoked fish then do a combination of smoked fish and plain fish.
1 Onion grated
1 Celery Stick Grated
Few Handfuls of peas
A good handful of green beans chopped (same sort of size as the peas)
2 Cloves of Garlic, chopped
2 Boiled Eggs, cut into slices
1 Pint milk
1oz Plain flour
1oz Butter
4oz Cheese
Potatoes, boiled then mashed
1/2 Pint of vegetable stock
1/2 tsp nutmeg
1/2 Tsp Mustard
1, Fry the onion, celery, green beans & garlic in olive oil for a couple of minutes in a saucepan, when its softened add the stock and peas, bring to the boil then simmer for 5 minutes. Strain and put to one side.
2, Cook the fish in the pint of milk, strain and reserve the milk
3, Melt the butter and stir the flour into it. Gradually add the milk on a low heat, stirring all the time to make sure it doesn't catch on the bottom of the pan, once all the milk is in, add nutmeg and mustard, then keep stirring until the sauce is thickened.
4, Put the pieces of fish and the bottom of an ovenproof dish. Add the vegetables amongst the fish, and top with slices of boiled eggs
5, pour the sauce over and then top with mashed potato. Sprinkle grated cheddar over the top. Bake in the oven for 30 mins
My Favourite Burger
Everyone likes a burger. The possibilities are endless; chicken, beef, lamb, cheese, mushrooms, chili, bacon, ketchup, mayo, mustard.... I could go on. This one is my current favourite...
Chili Lamb Burger
To make 6 Burgers
750g Lamb Mince
1 Medium Red Onion
2 Cloves of Garlic
2 Chillies
1 Tbls chopped rosemary
For the Tzatziki
400g of Natural Yogurt (Greek is best)
1 Clove of Garlic
2 tbls Olive Oil
Squeeze of Lemon juice
4-5" piece of cucumber
2 tbls fresh chopped mint
1 tbls fresh chopped dill
6 Pitta Breads
1. To make the burgers, grate the onion and garlic. Finely chop the chili. Throw them all into a frying pan with a good glug of olive oil and the rosemary. Fry ingredients for just a couple of minutes.
2. Put the mince in a bowl and season well, and then mix whilst breaking up the meat.
3. When the onion, chili and garlic mixture has cooled, add the mince, and an extra glug of olive oil. Get your hands in there! Mix it all really well, ensuring the meat oozes through your fingers.
4. Make 6 burgers with the mixture
Tzatziki
1, Crush a clove of garlic in the olive oil. Add lemon juice and season well
2, Grate the cucumber into the mixture, and add the herbs. mix well
3, add the yogurt. mix well. serve at room temperature
So, all you need to do is throw the burgers on the bbq, toast the pitta breads and serve with lashings of tzatziki. Greek salad is the obviously best accompaniment, and no-one is going to hate you if you sneak a slice of grilled halloumi in there too :) In fact you might just be declared a hero!
Chili Lamb Burger
To make 6 Burgers
750g Lamb Mince
1 Medium Red Onion
2 Cloves of Garlic
2 Chillies
1 Tbls chopped rosemary
For the Tzatziki
400g of Natural Yogurt (Greek is best)
1 Clove of Garlic
2 tbls Olive Oil
Squeeze of Lemon juice
4-5" piece of cucumber
2 tbls fresh chopped mint
1 tbls fresh chopped dill
6 Pitta Breads
1. To make the burgers, grate the onion and garlic. Finely chop the chili. Throw them all into a frying pan with a good glug of olive oil and the rosemary. Fry ingredients for just a couple of minutes.
2. Put the mince in a bowl and season well, and then mix whilst breaking up the meat.
3. When the onion, chili and garlic mixture has cooled, add the mince, and an extra glug of olive oil. Get your hands in there! Mix it all really well, ensuring the meat oozes through your fingers.
4. Make 6 burgers with the mixture
Tzatziki
1, Crush a clove of garlic in the olive oil. Add lemon juice and season well
2, Grate the cucumber into the mixture, and add the herbs. mix well
3, add the yogurt. mix well. serve at room temperature
So, all you need to do is throw the burgers on the bbq, toast the pitta breads and serve with lashings of tzatziki. Greek salad is the obviously best accompaniment, and no-one is going to hate you if you sneak a slice of grilled halloumi in there too :) In fact you might just be declared a hero!
Saturday, 2 August 2008
The Beauty of Borage
Whats more perfect in Summer than Pimms? You wouldn't have a pimms on Christmas day, but a nice sunny Saturday afternoon it's wonderful. Pimms is like strawberries, it should only be enjoyed during the summer, any other time and there is a distinct lack of magic.
If you go out and order a Pimms at a bar it will have cucumber in, but the original Pimms recipe contained no cucumber but borage flowers. Borage grows wild everywhere, its very easy to find and it tastes like cucumber, note the modern substitution. For those of you who take vitamin supplements, you will not be a stranger to star flower oil, this is basically borage oil, and it is high in GLA. It is also used as a massage oil, and great for preventing those wrinkles.
I spent a whole Saturday afternoon, painstakingly picking borage flowers from our over-grown borage plant. We have cut it back to the roots twice since then, still it comes back in abundance! Currently those borage flowers are sat in the freezer, awaiting that sunny day. I was planning on pulling them out for a BBQ tonight, but from looking out the window, I think they will be staying in their arctic home a little longer!
If you go out and order a Pimms at a bar it will have cucumber in, but the original Pimms recipe contained no cucumber but borage flowers. Borage grows wild everywhere, its very easy to find and it tastes like cucumber, note the modern substitution. For those of you who take vitamin supplements, you will not be a stranger to star flower oil, this is basically borage oil, and it is high in GLA. It is also used as a massage oil, and great for preventing those wrinkles.
I spent a whole Saturday afternoon, painstakingly picking borage flowers from our over-grown borage plant. We have cut it back to the roots twice since then, still it comes back in abundance! Currently those borage flowers are sat in the freezer, awaiting that sunny day. I was planning on pulling them out for a BBQ tonight, but from looking out the window, I think they will be staying in their arctic home a little longer!
Saturday, 26 July 2008
The Benefits of Greek Salad
I love Greek Salad! Its Delicious, summery, and I think it goes with almost everything. A lovely quick meal when you come home from work and can not be bothered spending loads of time in the kitchen is grilling some nice fish or meat and serving with crusty bread and a trusty Greek salad.
We had run out of olives this week, so I substituted them with capers, it was divine and I will be making that again. Sometimes we stray from tradition and put lettuce in as well, but Mr H is a bit of a purist and prefers it without. My only rules for a Greek Salad are good quality feta and a very good olive oil. Sigh, this is making me hungry!
We are hoping in a few weeks we will have most of the ingredients from the garden to make our own, home grown greek salad. The peppers are coming on well, as are the cucumbers and we have a few, very small red onions which we salvaged after the Night of the Red Foxes.
Mr H made a greek feast last night, we were both rather hung over and it made us feel human again. Aubergines stuffed with spinach, ricotta and pine nuts then roasted in a tomato sauce and smothered in mozzarella. Greek Beans. Marinated lamb. Grilled Courgettes. And of course a greek salad made with our first cucumber. Life does not get much finer!
We had run out of olives this week, so I substituted them with capers, it was divine and I will be making that again. Sometimes we stray from tradition and put lettuce in as well, but Mr H is a bit of a purist and prefers it without. My only rules for a Greek Salad are good quality feta and a very good olive oil. Sigh, this is making me hungry!
We are hoping in a few weeks we will have most of the ingredients from the garden to make our own, home grown greek salad. The peppers are coming on well, as are the cucumbers and we have a few, very small red onions which we salvaged after the Night of the Red Foxes.
Mr H made a greek feast last night, we were both rather hung over and it made us feel human again. Aubergines stuffed with spinach, ricotta and pine nuts then roasted in a tomato sauce and smothered in mozzarella. Greek Beans. Marinated lamb. Grilled Courgettes. And of course a greek salad made with our first cucumber. Life does not get much finer!
Mediterranean Sausage Bake
This is my version of a Jamie Oliver dish which he made on his last series, Jamie at Home. His version is fantastic and I would recommend you try it. However, my version I think is pretty good too, and slightly healthier as there is no bacon fat! :)
Ingredients for 4
8 Good quality Sausages
6 Tomatoes halved
1 Green Pepper sliced
1 Red Pepper sliced
12 Mushrooms left whole
2 Red Onions cut into thick rings
5 Cloves of Garlic
Olive Oil
balsamic vinegar
Salt and pepper
Heaped Tsp of Smoked Paprika
Selection of fresh herbs - i usually use thyme, rosemary and basil
1. Preheat the oven to approx 180
2. Brown the sausages
3, whilst they are browning chop all your veg and add to a roasting tin. Season with salt and pepper, and add the smoked paprika.
4. Add approx 2 tbsp of olive oil and 1 tblsp of balsamic vinegar. Throw in the whole garlic cloves and mix it all well
5. Place the browned sausage on top of the veg and bake in the oven for about 45 minutes. The tomatoes should be mushy, the veggies charred and the sausage golden.
6. Serve with crusty bread and a green salad. This dish is always best just placed in the middle of the table and let everyone just dig in!
btw, There is no harm in adding a good glug of red or white wine when you add the oil and balsamic vinegar :)
Ingredients for 4
8 Good quality Sausages
6 Tomatoes halved
1 Green Pepper sliced
1 Red Pepper sliced
12 Mushrooms left whole
2 Red Onions cut into thick rings
5 Cloves of Garlic
Olive Oil
balsamic vinegar
Salt and pepper
Heaped Tsp of Smoked Paprika
Selection of fresh herbs - i usually use thyme, rosemary and basil
1. Preheat the oven to approx 180
2. Brown the sausages
3, whilst they are browning chop all your veg and add to a roasting tin. Season with salt and pepper, and add the smoked paprika.
4. Add approx 2 tbsp of olive oil and 1 tblsp of balsamic vinegar. Throw in the whole garlic cloves and mix it all well
5. Place the browned sausage on top of the veg and bake in the oven for about 45 minutes. The tomatoes should be mushy, the veggies charred and the sausage golden.
6. Serve with crusty bread and a green salad. This dish is always best just placed in the middle of the table and let everyone just dig in!
btw, There is no harm in adding a good glug of red or white wine when you add the oil and balsamic vinegar :)
Friday, 25 July 2008
Perfect After Work Pasta
This dinner is quick, healthy and delicious. Perfect after a hard day at work.
Ingredients for 2
Spaghetti
4 Tomatoes
3 tbls Capers
Feta cheese
Olive Oil
Garlic
Fresh Basil
Method
1. Put the pasta onto cook, bring to the boil and simmer for 10 mins
2. Meanwhile add 2 tbls of olive oil to a frying pan, and crush a clove of garlic in
3. Chop the toms add to the oil and put on a high heat. Season and stir well.
4. When the pasta is ready, add the capers to the toms, and then drain the pasta.
5, lower the heat on the toms and add the pasta to the toms and capers and mix well so all the pasta is coated.
6, Divide into bowls and crumble the feta over and then tear some basil leaves on top.
Easy as that. 15 mins. Obviously this is always nice washed down with a well chilled wine.
Ingredients for 2
Spaghetti
4 Tomatoes
3 tbls Capers
Feta cheese
Olive Oil
Garlic
Fresh Basil
Method
1. Put the pasta onto cook, bring to the boil and simmer for 10 mins
2. Meanwhile add 2 tbls of olive oil to a frying pan, and crush a clove of garlic in
3. Chop the toms add to the oil and put on a high heat. Season and stir well.
4. When the pasta is ready, add the capers to the toms, and then drain the pasta.
5, lower the heat on the toms and add the pasta to the toms and capers and mix well so all the pasta is coated.
6, Divide into bowls and crumble the feta over and then tear some basil leaves on top.
Easy as that. 15 mins. Obviously this is always nice washed down with a well chilled wine.
Monday, 21 July 2008
Life after Fox Strike
Mr H "fashioned" an enclosure to protect our crops from the foxes. Its no work of art, but so far (touch wood) it is working. Where the potatoes etc were, we have planted lots of beetroot and broccoli, they are starting to sprout :)
Of course cats love freshly dug earth, so no sooner had the enclosure been erected, the cat found a way in and pooed in the middle of it. I of course was crying with laughter, Mr H didnt see the funnyside and the cat got yelled at. The cat didnt care though, he just sat their grinning, feeling rather pleased with how clever he is, as he flicked the earth over his fresh turd!
Of course cats love freshly dug earth, so no sooner had the enclosure been erected, the cat found a way in and pooed in the middle of it. I of course was crying with laughter, Mr H didnt see the funnyside and the cat got yelled at. The cat didnt care though, he just sat their grinning, feeling rather pleased with how clever he is, as he flicked the earth over his fresh turd!
Our Crops - July 2008
Despite fox strike, we do have a few crops. The tomatoes are all turning red, and then there is the cucumber, broad beans, other beans, salad leaves and tons of calendula. All is not lost.
Mr H is concerned he got a little over excited when planting tomatoes, we have a bout 15 plants. In a months time I am going to be making a lot of ketchup!
The First Cucumber
Broad Beans
Beans!
Calendula
Tomatoes
Mr H is concerned he got a little over excited when planting tomatoes, we have a bout 15 plants. In a months time I am going to be making a lot of ketchup!
The First Cucumber
Broad Beans
Beans!
Calendula
Tomatoes
Ultimate Green Salad
This is summer in a bowl! It is perfect for BBQ's or just as an accompaniment to a piece of fish or meat. Fill a toasted pitta bread with it. I've even had it as a jacket potato topping. It screams al fresco dining, and it just goes with everything, enjoy.
No amounts are given - just throw it all together, use your instinct and preferences :)
Ingredients:
Peas
Broad Beans
Cucumber
Avocado
Toasted Pine nuts
Fresh Mint leaves chopped
Feta cheese cut into small cubes or crumbled
Lemon juice & olive Oil Dressing
Salt & Pepper
Method
No amounts are given - just throw it all together, use your instinct and preferences :)
Ingredients:
Peas
Broad Beans
Cucumber
Avocado
Toasted Pine nuts
Fresh Mint leaves chopped
Feta cheese cut into small cubes or crumbled
Lemon juice & olive Oil Dressing
Salt & Pepper
Method
- Add all the ingredients to a bowl
- Mix well
- Serve
- :)
Sunday, 13 July 2008
Mushroom Hunting
Mr H and I both bought each other mushroom hunting gifts for Christmas, perhaps that means we are made for each other? I got him a mushroom knife and he got me an identification book, which also contains some rather gorgeous recipes :)
Autumn seems the best time of the year for finding mushrooms, but there are certain species which pop up all year round. Following this spell of rain in July we decided to go out foraging last Sunday. During 2 hours of wondering around the woods, squinting closely at the ground and getting caught in a downpour, we found one mushroom. Not the most successful mushroom hunt! We brought it home and went through the process of trying to identify it. It was an impressive specimen, big and white with some evil looking scales. As soon as we spotted it I decided it was deadly. Mr H said I'm a pessimist.
In all honestly I may have decided the first time we went out mushroom hunting that I would never have the courage to eat any we find. From reading through our books, and researching on the Internet, the most Delicious varieties of mushroom have a twin, of which it is incredibly hard to tell apart and is also deadly. In fact, some of the deadly ones do not even kill you immediately, it takes a few days before you die of kidney failure. So you would spend 3 days telling everyone about this amazing mushroom you found and ate, only to drop down dead! Now that would be embarrassing.
So we went through the thorough identification process, type of gills, spore colour, does it smell, is there a skirt? And I am pleased to say.... we still have no idea what it was. I still maintain the evil scales was natures warning that it was death in the form of a mushroom. Our search continues.....
Autumn seems the best time of the year for finding mushrooms, but there are certain species which pop up all year round. Following this spell of rain in July we decided to go out foraging last Sunday. During 2 hours of wondering around the woods, squinting closely at the ground and getting caught in a downpour, we found one mushroom. Not the most successful mushroom hunt! We brought it home and went through the process of trying to identify it. It was an impressive specimen, big and white with some evil looking scales. As soon as we spotted it I decided it was deadly. Mr H said I'm a pessimist.
In all honestly I may have decided the first time we went out mushroom hunting that I would never have the courage to eat any we find. From reading through our books, and researching on the Internet, the most Delicious varieties of mushroom have a twin, of which it is incredibly hard to tell apart and is also deadly. In fact, some of the deadly ones do not even kill you immediately, it takes a few days before you die of kidney failure. So you would spend 3 days telling everyone about this amazing mushroom you found and ate, only to drop down dead! Now that would be embarrassing.
So we went through the thorough identification process, type of gills, spore colour, does it smell, is there a skirt? And I am pleased to say.... we still have no idea what it was. I still maintain the evil scales was natures warning that it was death in the form of a mushroom. Our search continues.....
Saturday, 12 July 2008
Shmoe's Coleslaw
Like my potato salad recipe, this is great because you use a low fat alternative to mayo. I'm not actually a huge fan of mayo which is why I use things like yogurt, but its also useful if you have friends over who claim to be on a diet. If I am trying to be good myself I do use low fat yogurt, however, this dish is best with a good full fat greek yogurt :)
Shmoe's Coleslaw
1 Fennel Bulb
½ - 1 whole cabbage (savoy, red or white)
1 Medium Onion
2-3 Large carrots
Chives
Parsley
1 Heaped Tbslp Creamed Horseradish
1 Clove of Garlic
2 Tblsp Olive Oil
Large pot of Natural Yogurt
2, Thinly slice fennel and cabbage, add to the carrot and onion, season well and mix well
3, Grate a clove of garlic into the veg and then stir in enough yogurt to cover everything well, 4, Add the horseradish and olive oil and mix them in well, before finally adding the herbs and giving one final mix.
Mediterranean Couscous
Mediterranean Couscous
8oz Couscous
1/2 packet of Feta
1 Avocado
2 Yellow Peppers, Roasted slices
4 Tomatoes
Basil
Olive Oil
Balsamic Vinegar
Lemon Juice – ½ a lemon
1, Prepare the couscous following packet instructions
2, Slice the peppers and roast them in 1 tblsp olive oil
3, Chop the tomatoes and marinate them in salt and pepper, 1 tblsp olive oil and ½ tbls of balsamic vinegar.
4, Chunky chop the avocado, and squeeze lemon juice of the top to help stop it going brown.
5, Crumble the feta cheese into the couscous and mix well, then add the avocado with the lemon juice, and then mix well again.
6, Once the peppers have cooled mix them in with the oil they were cooked in, and then mix in the tomatoes.
7, Season with salt and pepper then serve
8oz Couscous
1/2 packet of Feta
1 Avocado
2 Yellow Peppers, Roasted slices
4 Tomatoes
Basil
Olive Oil
Balsamic Vinegar
Lemon Juice – ½ a lemon
1, Prepare the couscous following packet instructions
2, Slice the peppers and roast them in 1 tblsp olive oil
3, Chop the tomatoes and marinate them in salt and pepper, 1 tblsp olive oil and ½ tbls of balsamic vinegar.
4, Chunky chop the avocado, and squeeze lemon juice of the top to help stop it going brown.
5, Crumble the feta cheese into the couscous and mix well, then add the avocado with the lemon juice, and then mix well again.
6, Once the peppers have cooled mix them in with the oil they were cooked in, and then mix in the tomatoes.
7, Season with salt and pepper then serve
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