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LET'S GET SPICY-Indian Street Food

Posted on 9th February, 2019

 

 

 

 

 

 

 

 

 

I'd probably live on Indian food if truth be told, proper street style dishes not the ubiquitous takeaway offerings that usually bear no resemblance to the authentic dishes. To this end I always, and I mean always, have basmati rice, gram flour, jars of spices and spice mixes, garlic (usually the lazy kind but often fresh) and ginger (again the lazy kind but occasionally fresh when I see it).

On a cold February evening there’s nothing as good as the spicy aromas coming from a rice dish such as Tawa Pulao or Masala Rice. I’m sure by now though you’ve come to understand I’m not a recipe collector as such, don’t get me wrong I have a huge collection of recipe books but they are really only used for inspiration. Let’s be honest here we all know that you may find an ideal recipe in a book but then realise you have ingredients missing. So what if you don’t have a particular spice to hand? Just swap it. Use cumin instead of coriander, use turmeric instead of cumin. Of course the final dish will be a bit different but that’s the joy of cooking, experiment. Don’t like fennel seeds? Leave them out. Like spicy but not heat? Cut down on the chillies or leave them out. Not all Indian food is chilli hot, some dishes rely on black pepper for heat or mustard seeds. Anyway I digress, the point here is that Indian street-style food can be simple, should be simple in fact so there’s no reason not to give it a go. Experiment with ingredients, the basics are easily mastered so what’s stopping you?

I quite often make my own spice mixes and store in jars for those evenings you simply don’t have time to start grinding spices from scratch. Sambar Powder is a good example but one I particularly like is Tandoori Spice Mix. Now I’m sure some of you are thinking we’ve been here before and that  ‘life’s too short to grind spices’ but the taste is so much fresher than some shop bought varieties it is worth it, however if you can buy ready-mixed spices from a good outlet then by all means do so, I’m not averse to buying ready ground mixes if I see something a bit unusual (it’s got to be tried after all!)

Now of course Tandoori is usually associated with meat dishes and really refers to recipes made using a Tandoor but let’s not nit-pick here I’m referring to Tandoori-style spices and these can easily be adapted to use in vegetarian food. Anyway back to the main gist of this post, on this particularly cold and miserable February night I made a simple Tandoori Masala rice dish and served it with dosa, another simple but staple South Indian accompaniment, cucumber and mint raita and lime pickle (mine is courtesy of my daughter the lime pickle queen) or a fruit chutney. You could use chapattis instead of dosa (easily bought or better still made) or the more usual Naan bread but dosa are delicious and relatively easy to make too.

Serves 4 but obviously adjust quantities depending on numbers, I like to have enough left over for lunch or dinner the following day. Why cook twice if you don’t have to.

Tandoori Spice Mix

 

Dried red chillis – 7 to 8

Cumin seeds – 1 tbsp

Coriander seeds - 1 tbsp

Fenugreek seeds – 1 tsp

Black peppercorns – 1 tsp

Cardamom seeds–10 or so (if you have both black & green then 5 of each)

Cinnamon stick – 2 or 2 tsp already ground

Clove – 15 or so (just the actual cloves not the hard sticky bits)

Turmeric powder – 1 tsp (3 grams)

 

This list is not set in stone so feel free to add/subtract things to taste.

 

When all is ground to a fine powder then you can add in ground red paprika for colour if required.

 

Tandoori Masala Rice

Ingredients:

Approx 250gr Basmati rice

Good handful of Quorn pieces or use TVP, tofu or paneer (preference s the key here) or use a pulse such as butter beans or chick peas-we’re just aiming for a protein source after all

1 onion (red or white depends on what you have)

1 carrot

1 pepper (any colour)

¼ cauliflower

3 small potatoes

1 or 2 sticks celery

3 fresh tomatoes (I actually used roasted tomatoes from last season’s crop from the freezer)

2 or 3 dstspn Tandoori spice mix

Stock or bouillon cube made up with boiling water

Salt/pepper

Vegetable oil or coconut oil

 

 

Method:

Chop the vegetables into similar sized pieces, not too large but not finely chopped.

Heat oil in a heavy based pan and sauté gently until soft but not brown. Add the rice (now the purist will say wash it first but in my opinion basmati rice doesn’t need to be washed as there’s less starch in it than long grain rice but it’s your choice), making sure the grains are coated in oil and allow to sauté with the vegetables. Add the protein source (see above) and again allow to cook for a few minutes. Now sprinkle in the Tandoori spice, stirring to make sure all elements are coated. Add the chopped tomatoes (skinned if preferred).

Now you’re ready to add the stock, pour in enough to cover the other ingredients and allow it to reach simmering point, stir occasionally and as the rice starts to absorb the stock just add more stock until the rice and vegetables are cooked. If there seems to be a bit too much stock add a little tomato puree to thicken. Season to taste. What you should have is a vibrant red and tasty main dish ready to serve with your dosa, chapattis or naan.

 

Dosa:

 

I won’t pretend this version is authentic because the batter should really ferment before using but when you’re in a hurry this simple version is more than acceptable. If you’ve read any of my ramblings before you’ll know I keep a store cupboard and there are always several types of flour in there. For this easy dosa recipe I use gram flour (also know as besan or chick-pea flour), salt and water. Effectively that’s all you need; however, I often add a little spice such as cumin and on this occasion I toasted sesame seeds and added those too. Feel free to adapt to your taste.

Depending only on the number of dosa you want to make you simply put the flour and any other dry ingredients in a bowl and add sufficient cold water to make a batter, similar to a normal pancake batter consistency, when thoroughly mixed and smooth leave to stand for an hour if you can (as you would with normal batter).

You’ll need a non-stick frying pan or Seasoned (cast-iron) skillet and a little oil. Heat a small amount of oil until hot but not burning and pour in enough batter to coat the bottom, be careful not to make them too thick, think French crêpe. The batter will form tiny surface bubbles when it’s cooked on the bottom, just flip or turn over to cook the other side for a few seconds.

 

Raita:

Hardly needs instructions as it’s usually plain yogurt, chopped cucumber, chopped mint (an ideal way of using up that mint you put in the freezer last year!! Just me then?) with a little salt and pepper to taste. You can also add toasted cumin seeds for variety, worth a try.

 

So there you have it-in truth this post probably took longer to write than the recipes took to cook so give it a go, let me know how it goes plus there’s a couple of links to dishes I mention. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INTO THE NEW YEAR

Posted on 1st January, 2019

Finally it's here, 2019, with it's promise of a new you, new goals, new challenges, more money etc but wait a minute isn't this a little deja vu? Doesn't this remind you of 2018, 2017, 2016 etc etc? Well of course it does because despite our protestations that this year will be different to all those that have gone before we still conciously or subconsiously fall into the trap of promising to do things better, do things right, get thinner, like ourselves more, sign up (yet again) to the gym/swimming pool/pilates class (insert your own choice here). Does this ring a bell? OK so let's cut to the proverbial chase, if these promises to ourselves haven't come to fruition thus far why do we believe this year will be any different? Maybe last year ended well, you lost a few pounds, had that edgy haircut you promised yourself, walked/ran to work a few times a week instead of driving (a tick in the environmental as well as fitness box for you then) or maybe it ended as it had begun with a vague idea of eating healthier food, cooking from scratch using fresh ingredients more often but instead figuring you didn't have the time so you headed to the sandwich shop/takeaway/works canteen and filled up with over-processed food (because it's only one day isn't it so it can't be that bad?). 

I suggest that instead of making these mega-changes just make small incremental changes to our daily life. One less spoonful of sugar in our coffee, walking around your workplace for a few minutes rather than standing by the vending machine working out if a Mars bar has less points than a Crunchie. You could make a fresh soup to take with you instead of pouring boiling water into a Pot Noodle/slimmers instant soup cup, do a few yoga stretches while you catch up with the soaps/reality show, swap your takeaway coffee for a herbal tea (or a bog standard ordinary tea come to that-you'll save calories/points and cash), borrow your neighbours dog and walk off the work fug, make sure you always have simple, cheap ingredients in your store cupboard, a selection of fresh vegetables in the fridge. Don't resolve to never eat junk food again, it's too big a promise, but do stand back and ask a) can I afford to eat takeaway again tonight (both healthwise and moneywise) and b) can I whip up a tasty supper with what I have to hand instead? (clearly the answer is yes-be it a simple pasta with salsa verde or tomato sauce or even a straightforward rice dish).

I sincerely hope that 2019 will deliver your hopes and dreams but even if it doesn't I hope you will have make a few critical changes to your lifestyle that will deliver health and monetary benefits. Happy New Year-live long and prosper.

BREAKING OUT THE PASTA MACHINE

Posted on 14th December, 2018

I’ve never been someone who has to have the latest kitchen gadget or appliance. Most have appeared in my kitchen through necessity, as a gift or as a random purchase. One such is a pasta machine that was given to me by lovely ex-colleagues a few years ago. I have to be honest it scared me to death after seeing contestants on Masterchef , including professionals, fall at the first hurdle. My first attempt at making pasta came pretty quickly after I had it, the results were indescribable. More akin to the stuff you put windows in with than any kind of culinary triumph. The experts make it look simple but it takes practice and patience, and for anyone who knows me patience isn’t my middle name (there are some rare exceptions to this rule).

Anyway time moved on and a few weeks ago I rescued the abandoned device from the depths of the kitchen drawer and had another go. Never one to make life simple I decided to use wholemeal spelt instead of 00 Pasta flour, this worked well but I had to include eggs so not vegan friendly. The beauty of using wholemeal spelt is that the pasta has a rougher texture which makes the sauce stick better, however I have since used white spelt and this works just as well. Anyway my efforts this time were satisfactory, perfectly good but not Masterchef standards. Do I care about that? Not a jot. Food doesn’t have to be perfect to make it delicious. The recipe is below.

To match my new found skill with the pasta machine I made a straightforward tomato sauce. Using tomatoes from the garden that I ripened in the kitchen,  plus a few ripe cherry tomatoes from my neighbours greenhouse. Made in batches, I froze several containers for use over the winter.

My neighbour and I have swapped veggies over the years and this summer, he grew peppers and cucumbers and I swapped some of those for courgettes & chard. Sadly though our mutual produce sharing has now ceased as he unexpectedly passed away recently. I’ll miss our chats across the fence, he was a fellow veggie, with a keen interest in nature, travelling all over the world bird-watching. R.I.P Nick Bird it was a pleasure knowing you.

 

The recipe for the sauce is below too.

 

Spelt tagliatelle:

280 grams of spelt flour (wholemeal or white or a mixture of both)

2 eggs

2 tablespoons of extra virgin olive oil (or try extra virgin rape seed oil for a nutty twist)

2 level teaspoons of fine sea salt

Cold water (amounts will vary but 3-5 tablespoons usually does it)

Method:

Pasta purists like to mix their dough on a flat surface, it looks good but makes a mess, but I used a very large mixing bowl as it’s easier to clean up afterwards (although be aware pasta making is not a tidy past-time).

Combine the dry ingredients in a bowl, making a well in the centre. Whisk the eggs and oil together in a jug or bowl and pour into the well. Add a little of the water and bring together the ingredients with a flat knife or spatula. Flour your hands and adding more water if needed draw the dough into a ball, kneading gently until smooth. You don’t want to knead it like bread because we don’t want to overwork it, nor do we want to add to much water or it will lose its elasticity and become too hard.

When smooth cover and let it rest in the fridge as this makes it easier to roll out to put through the pasta machine. Fear not if you don’t have one as the dough can be rolled out thinly and cut into strips with a sharp knife. For my first few efforts I only used the machine to roll out the dough, advancing to using the cutting rollers when I was happy with the consistency of the dough. Trial and error makes many a good cook.

When you have rolled and cut the pasta you can hang it over a pasta dryer rack if you have one lurking about (who does?) or improvise as I did.

Cook in plenty of rolling boiling salted water for around 5 minutes for white spelt or 8 minutes for wholemeal. Test it before draining because you may prefer it cooked less or more than me.

 

Fresh Tomato Pasta Sauce:

Fresh tomatoes (in all states of ripeness and colour)

Fresh garlic cloves or wild garlic leaves when in season (or any kind of lazy garlic)

Onions-finely chopped

Handfuls of garden herbs-I used basil, oregano and a little rosemary from the garden plus the ubiquitous rocket for that peppery zing

Olive oil

Salt & pepper to taste.

 

Method:

Chop tomatoes and onions and sauté in olive oil in a large pan, skin the tomatoes first if you prefer but I don’t. Add the crushed/chopped garlic and rosemary (if using) and when these ingredients have softened add a little vegetable stock or water, not too much as the tomatoes provide most of the required liquid. Simmer until it thickens slightly. Add the chopped soft leaf herbs and season to taste. Don’t overcook the softer leaf herbs as you want to be able to taste their freshness.

Set aside any excess sauce to freeze when cold.

 

When the pasta is cooked to your taste stir in the sauce, the Italian way is to coat the pasta rather than letting it swim in too much sauce.

Grate parmesan or strong cheddar over the top and add a few grinds of black pepper and a swirl of olive oil.

Simple, tasty, economic-what more do you need.

On this occasion I only took photographs of the making rather than the finished dish-it was delicious-what can I say. Give it a go, splash out on a pasta machine if you fancy, or simply hand-make it because it really is worth it.

 

Spelt pasta tagliatelle

SUDDENLY IT'S SUMMER

Posted on 2nd July, 2018

Phew the heat is on, and on, and on...to be honest this 'heatwave' is playing havoc with both the garden and the kitchen. Crops sown in the Spring are at last coming into their own but it's a constant battle to keep some of them going. The radishes are doing well, rainbow chard is looking lush and at last the rocket is marching away from the nGlobe Artichokeever ending armies of slugs and snails. I'm watering, there's no option not too really, but we have large water butts and so far these are holding up (not sure for how much longer). The globe artichokes are looking fantastically structural too but I've faced the fact that OH isn't keen and it's a lot of work to prepare just for me so my plan is to let the globes flower, I believe they are pretty spectacular when they burst open. I'll harvest a few smaller ones but the bigger ones will be sacrificed for beauty. I'll post some more photos when the flowers emerge.

 

Salads of course are the go-to choice on blisteringly hot days but you don't need to stick to lettuce, tomato and cucumber play around with fresh young vegetables too. Young carrots add crisp sweetness, fresh uncooked cauliflower gives an interesting flavour and texture as does sliced radish or baby turnips. Instead of the ubiquitous cheese or hard boiled eggs, add drained chick peas or cannelini beans. Make up salad dressings using a good oil and wine/cider vinegar or lemon juice as the base. You can liven this up with a dash of spice, fresh herbs (finely chopped) a good dollop of Dijon mustard or a spoonful of wholegrain mustard. If all of these ingredients plus a pinch of salt and pepper are put into a clean jar with a lid you can shake them into a great dressing. I have mentioned this before so remember to hang onto a couple of jars when they're empty for this purpose.

 

Last but not least the raspberries seem to really enjoy this weather so there has been copious bowls of raspberries and cream to enjoy but also fresh raspberry ice-cream has made a regular appearance. More on that later.

 

 

 

 

 

 

 

 

 

 

 

 

 

I'm afraid that writing up all the recipes I've made since I last posted will be a job and a half but I'll be back in full swing soon I hope. Holidays, weekends away and life in general seems to have brought this particular creative endeavour to the doldrums but I'll be back. Take a tour around the recipes and blogs I've posted to date, add comments and suggestions but most of all make food prep a fun thing, get the kids involved, share food and gossip, share recipes and tips but most of all enjoy.

 

 

 

 

SPRING HAS FINALLY SPRUNG

Posted on 2nd June, 2018

Sowing seeds, planting out vegetable seedlings and tending the globe artichokes, strawberries and raspberries have pretty much taken up my evenings and weekends for the last couple of weeks. However it does mean that peas, runner beans and borlotti bean plants are all now in the ground and responding well to the warm damp days. I’ve also sown rocket, what else!, and in 3 days there’s signs of green all along the row, it’s such a rewarding and easy plant to grow even if all you’ve got is pots on a patio. There’s still time to pick up salad leaf seeds, radishes and a host of other easy to grow seeds and plug plants so I hope you have a go this year.

 

I’m particularly pleased that I managed to get the borlotti beans in as these beans are so useful to freeze when ripe. I still have a few left from last Autumn’s harvest and as the weather has turned a bit wet and grey I decided to make a fresh borlotti stew rather than another salad. Fresh or frozen beans are much quicker to cook than dried beans but feel free to use a canned variety instead. This dish is cooked in one pan but stew always suggests hours of cooking so I suppose ‘stew’ is a bit of a misnomer but for want of a better description it has to do. I always advocate keeping tins of plum tomatoes in the cupboard as a standby, either whole or chopped, and along with onion, garlic and fresh herbs you’re pretty much there.

 

I have a really good clump of oregano in my herb patch and its vibrant green scented leaves shouts ‘Italy’ and any recipe with fresh oregano in it takes me back to those small bistros dotted along any Italian town’s back streets where you can smell the deep herby sauces before you reach the door. Again I would urge you to plant up a pot or two with Mediterranean herbs if you haven’t got a garden or if you have no space left in the garden.

 

Any simple Italian inspired dish like this one can be served with crusty bread, rice or polenta but as I only had white maize-meal rather than yellow polenta that’s what I used for the accompaniment.

 

Ingredients: Serves 4

Frozen borlotti beans  (about a handful per person)

1 medium onion-finely chopped

2 cloves of garlic-crushed (wild garlic is ideal

1 stick of celery-chopped

½ green pepper

Green leafy vegetable-I used finely chopped rocket and kale leaves but spinach would work.

A good handful of fresh oregano (basil would work here)

1 tin chopped plum tomatoes

Vegetable stock cube

Salt & pepper

Olive oil

 

Method:

Gently sweat the onion, celery, green pepper and garlic in a little oil. When the onions are translucent add the borlotti beans, tinned tomatoes and stock cube topping the liquid levels up with a little water. The vegetables need space to cook in the liquid but don’t add to much water otherwise the finished dish will be more soup than stew. The beans will need around 20 minutes if frozen or fresh (if you use tinned beans then you just need them to heat through) so simmer gently for around 10 minutes then add the shredded greens and chopped oregano. Cook for a further 10-15 minutes, the sauce should have thickened by then. Check the fresh/frozen beans are cooked, they should yield but not fall apart.

Season to taste and serve with your chosen accompaniment. If using white maize-meal follow this link for the simple dish I made to go with an African Stew previously. Scroll down the linked page for recipe.

 

I hope you have a go at both growing your own beans and cooking this dish but as always you can swap ingredients to suit yourself. Let me know how you get on.

 

Fresh borlotti beansBorlotti stew

 

 

 

National Vegetarian Week

Posted on 15th May, 2018

It’s National Vegetarian Week from 14-20 May. I’m a bit late to the party because I’ve been gallivanting in Lebanon. This was a holiday with an idea of doing some food research at the same time and while we had some amazing authentic food I was saddened to find the cities, Beirut in particular, crawling with American fast-food joints. This was definitely to the detriment of  Lebanese food, partially because Beirut has a reputation for trendy eateries and fast-food is somehow seen as ‘cool’. However eating vegetarian, indeed eating vegan is pretty easy in Beirut and we sampled Manoushe, which is a flat bread covered in zaatar and rolled with vegetables, as well as great hummus, ful and some brilliantly fresh tabbouleh.

 

We sampled vegetarian Kibbeh in ‘Le Chef’ a long standing traditional café in Gammayze, Beirut. Owner was very keen we try them and they were lovely, definitely something to be tried at home. I’ll post recipes for all the great foods we sampled when I’ve done some experimenting soon.

 

Because the weather has suddenly heated up here in Wales I’m sad to say I’ve only managed to pick a few wild garlic leaves and flowers, I plan on making a pasta sauce so again when it’s tried and tested I’ll share it with you. In my absence the garden has exploded with weeds galore, some at least are edible so ‘jack by the hedge’ and ‘white dead-nettle’ have already featured in my kitchen but truth be told I’ve not had a chance to cook much since we’ve been home but hope to remedy that in the next few days.

 

In the meantime take a look at some of the recipes on here and experiment with some of the great fresh Spring vegetables that are now in the markets and shops.

Here are some links to enjoy and links to some of my recipes to get you started.

Pasta with spicy sauce

Hummus

Quinoa Salad

Pulao Rice

 

External links

National Vegetarian Week

Vegan Society

Vegetarian Society

Vegetarian Information

 

 

Holiday Wind-Down

Posted on 1st May, 2018

Running the cupboards and fridge down before a holiday is a good idea. There’s no chance of coming back to mouldy bread, rancid milk, soft vegetables and rotten fruits but it does mean you have to face the challenge of using what you’ve got left. With a fairly bare fridge, not much going in the garden quite yet and only a couple of cans of beans left in the cupboard I decided to make a variation on cauliflower cheese. A simple but tasty meal that really does tick all the boxes.

 

Last week’s food shop was a frugal affair because I wanted to make sure everything could be used up and while I’m pleased the supermarkets are selling fruit and vegetables that they would have rejected only a few months ago, I really wish they wouldn’t refer to this perfectly good food as ‘wonky’. Not so very long ago all of this produce would have been on sale as normal vegetables and fruit but the supermarkets decided in their wisdom that the ‘public’ wanted ‘perfect’! Safe to say the public want decent, affordable produce that rewards the growers and doesn’t get bulldozed back into the ground because it’s lumpy, bumpy, too big or too small. The only benefit I can see about labelling this perfectly good produce as ‘wonky’ is that the price can be half that of its ‘perfect’ cousins. To this end I bought a really big ‘wonky’ cauliflower for 50p!!

 

A cauliflower is always a great basis to a meal and with the addition of a can of mixed beans and a few potatoes we’re halfway there. I’m afraid this dish was produced on the hop because I was rather tied up with last minute arrangements so making a proper béchamel was out of the question, feel free to make the real deal if you have the time though. Nevertheless my finished dish was none the worse for the cheats version.

 

Try and explore the trend of selling ‘wonky’ produce because taste-wise there’s nothing in it, and realistically they usually get chopped up anyway so who is to know if was perfect to start with or not?

 

One of the downsides of a traditional cauliflower cheese is that on its own it’s not particularly substantial, inevitably you will have to serve something with it but this dish is a one dish meal. Cheap, tasty, filly and very quick.

Hearty Cauliflower Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Cauliflower

Potatoes

Can of mixed beans (borlotti or butter beans would work well)

Cheddar cheese or similar (swap for vegan cheese substitute if you’re dairy free)

Milk (or milk substitute)

Salt & pepper

Cornflour

Rapeseed or olive oil

Butter (if you like)

 

Method:

 

Cut the potatoes and cauliflower into medium size pieces and place in a baking dish, pour over sufficient oil to coat the vegetables but not so much that they’re swimming in it. Sprinkle a little salt and place in a medium oven for around 15 minutes. Take out of the oven and turn the vegetables to get an even colour. When the potatoes are soft enough to break when pressed, add the can of beans. Stir into the vegetables and return to the oven for another 5-10 minutes.

While the vegetables are cooking grate the cheese, you need enough to add to the sauce (a good couple of handfuls) and more to sprinkle over the top.

 

Heat the milk (I tend to use a bowl in the microwave to stop the milk from catching on the bottom of a pan)  quantities will vary depending on how many you’re cooking for but I used around 300ml, add a knob of butter if required, a little salt and pepper (remember the cheese will contain salt too) and enough grated cheese to taste.  Add a couple of heaped teaspoons of cornflour to a little water and mix well, remove the bowl of heated milk and  melted cheese and stir in the cornflour mix. Return to the microwave, checking and stirring the sauce to make sure it’s thickening. When it coats the back of a spoon remove the bowl. Check the progress of the potatoes and cauliflower and if cooked pour the sauce over the top. Sprinkle the remaining cheese over the top and return to the oven for a few minutes until brown on the top.

 

You can add other vegetables if you have them. The choice endless and it’s yours.

 

I do hope you give it a go the next time you’re trying to use up those last few items before your holidays. Saves the waste, saves you money and as it’s a one pot dish it saves the washing up. Happy cooking.

 

VEGAN ICE-CREAM-WHO KNEW?

Posted on 22nd April, 2018

Today, while searching for something completely different (wild garlic recipe ideas) I stumbled across a brilliant vegan food blog https://thegreedyvegan.com/

The recipe that grabbed me, because of the recent arrival into my life of an ice-cream maker, was vegan ice cream based on coconut milk and fresh lemons. https://thegreedyvegan.com/vegan-homemade-lemon-ice-cream-2/

Such a recipe had to be tried and because today was a bit confused weatherwise it seemed like a good idea to get cooking. I had coconut milk in the cupboard and fresh lemons in the fridge (hot days demand a gin & tonic don't they?) so it was a simple task to follow the recipe and see what happened. Well I have to say it was a great success, maybe more akin to lemon sorbet but nevertheless a lovely light finish to a meal.

The recipe suggests sieving the grated lemon zest but I didn't and I think it added to the zing.

 

The addition of spiced cookies makes a more substantial dessert, however let's be honest ice-cream and cookies is an anytime treat.

 

I really hope you'll give this a try and if you don't have an ice-cream machine then I suggest whisking the mixture, 

in a freezer friendly container, regularly to prevent large ice crystals forming. This would spoil the end result.

 

My advice is to look at simple ice-cream makers, mine was under £40.00 online, because it's a fun piece of equipment to have. I'm in the habit of making sure the bowl remains in the freezer so that if I find a great recipe, like this one, I'm ready to go.

 

 

 

I hope you have a go at this and take a look at the link to the website. Let Gloria know if you like her ideas, let me know if any of mine light your candle. Happy cooking.

 

 

 

HELLO AGAIN

Posted on 14th April, 2018

Have you missed me? I guess not but I’m back anyway with a promise of getting back in the food groove. My absence is explained by a couple of weeks of family stuff plus a couple of weeks recuperating from a heavy cold. It’s hard to be enthusiastic about eating or cooking when you feel below par but we all know that good quality, healthy food helps us to get over illness so I haven’t reverted to ready-meals or takeaways but I simply haven’t been up to writing about my food inventions hence the silence.

 

Spring has sprung a little late in these parts so the vegetable garden is rather sad. However there is recovery showing on the broccoli which has survived both the weather and the mauling by wood pigeons, I hope to be picking purple sprouting tender-stem broccoli soon. The rocket is forcing its way out of the ground and I’m hoping a little sunshine will bring it on a bit. The Mediterranean herb patch is in dire need of pruning (this is not a job I relish in the wet and cold) but the rosemary is certainly usable as it the oregano, which is now sprouting good strong shoots. The mint is also showing itself and I’ve already cut a little to use in a herb marinade for olives and Manchego cheese.

 

I’ve also managed to sow a few bean and pea seeds in the greenhouse to start them off for when the time comes to plant them in the raised beds. Everything will be late but that’s the way it is and we’ll have to get used to the changing seasons by trial and error.

 

I’ve downloaded a few random photographs from the last couple of weeks, I’ll never win MasterChef with my presentation but when you’re cooking for family and friends do we really worry about an untidy pastry lid, a slightly burnt flatbread or a scruffy salad? Flavour is what we’re after here although as I’ve said before sometimes you may wish to jazz up the presentation if you’re entertaining and want everything to be a bit swish.

 

Now I’m back in the loop I’ll share my simple pie recipe which came about because I had half a cauliflower in the fridge plus a couple of sticks of celery. I rarely make pastry but it really isn’t difficult although the shop bought shortcrust is very good these days and is used in professional kitchens as well as in the home kitchen. However I used white spelt flour to make my own version of shortcrust pastry and on this occasion used rape seed oil instead of traditional butter.

 

 

 

Pastry:-

Ingredients.

 

300gr White Spelt flour (or a mix of white and wholemeal)

8/9 tbsp rape seed oil (or olive oil)

1/2 tsp fine sea salt

Cold water-amount to be determined when making but around 1/3rd cup

Couple of tblsp finely grated cheese (this can easily be omitted)

 

Method.

Stir salt into the flour and add the finely grated cheese if using. Making a well in the centre pour in the oil, stir in lightly until amalgamated then use your fingers to gently rub the oil and flour together until it looks like fine breadcrumbs. Be careful not to overwork it. Pour in half the cold water, pulling it together as you go (I use a blunt ended knife for this, a strange trick I remember from making pastry in domestic science classes at school a million years ago). Keep adding water carefully until a dough is formed, you don’t want it to be wet, just enough water to allow you draw the ingredients into a ball. Knead gently to get rid of any cracks and wrap in cling-film or cover the bowl with a damp cloth then place in the fridge to rest while you make the filling.

 

Ingredients for pie filling:-

½ cauliflower-cut into florets (you can use the stalk as well as long as you discard any woody bits-it tastes the same)

½ onion-finely diced

2 sticks of celery-diced

1 or 2 cloves of garlic-crushed (omit if preferred)

1 tin of butter beans (cannellini beans would be a good substitute)

Milk or light stock

Rapeseed oil

Handful of spinach or similar leaves

Fresh or dried herbs-I used thyme but tarragon would work.

Salt & pepper

 

Method:-

Lightly sauté the onions and celery in a little oil, add the crushed garlic and cauliflower. Allow the onions and celery to soften but not brown, we’re aiming for a light colour finish here. Add the drained beans and dried herbs (if using).  Cover with milk or milk/stock mix or just stock and allow to simmer until cauliflower is al dente. Don’t let it get too soft as it will continue cooking inside the pie. Add the leaves and fresh herbs (if using), check seasoning, adding a little salt/pepper as required. If the liquid is still a little thin then you can thicken with a little cornflour (mix a small amount of cornflour with cold water and add to mixture, the heat will thicken the sauce in a minute or so). Now in an ideal world we set this aside to cool.

 

world we set this aside to cool.

Meanwhile take the rested pastry from the fridge and cut around a third off for the lid and set aside. On a smooth surface sprinkle a little flour before rolling out the pastry that will line the pie dish (I have a shallow Pyrex dish I’ve had for years but as long as the dish isn’t too deep and is ovenproof you should be OK, improvise with what you’ve got before rushing out to buy a purpose made dish)

Rolling out pastry isn’t rocket science but needs to be done quickly and lightly, overworking it will just make it too hard. Pick the pastry up on the rolling pin and lay it over the dish. Using your fingers press it down lightly until the sides are covered. I blind baked mine in a preheated oven (around 160-180C). Now the cooks among us may have ‘baking beads’ and if so use these, on the other hand if you’re like me you won’t so I use dried black-eyed beans that are solely used for this purpose (I store them in a sealed jar just for baking). Bake the empty case for about 10-15 minutes, you just want to make sure it doesn’t go soggy when the filling is added.

 

Remove from the oven and pour/spoon in the pie filling. Roll out the pastry lid, laying this over the top. Now depending on the dish used you may need to crimp the pie lid to seal it however my dish has a lip so I brushed this with milk (water would do) to make sure the filling was sealed inside. Brush the lid with milk which helps the pastry colour while it’s cooking.

 

Return the pie to the oven for around 10-15 minutes until the lid is golden. Remember the filling and the base is already pretty much cooked so this is sufficient to have the finished pie ready to serve.

I served mine with a salad, but it’s a meal in itself and doesn’t really need any other accompaniment, however the sky’s the limit so serve with chips, mashed potato, green vegetable or whatever takes your fancy. You are in charge here so all of the ingredients for the filling can be changed to what you have, just adjust the cooking time accordingly.

 

I’ll see you soon-keep cooking-keep experimenting and most of all make it tasty and have fun.

 

 

 

 

 

 

 

 

THE TEN-MINUTE SOUP SAVIOUR

Posted on 11th March, 2018

The Ten-Minute Soup Saviour

 

We’ve all been there when the question of ‘what can I take to work for lunch’ comes up. Unless of course you’re the person who walks into a sandwich shop and pays through the nose for a ready-made sandwich, crisps and a can on a ‘meal deal’ (a word to the wise-it’s no deal). Obviously making said sandwich at home is the economic thing to do and if you need crisps then buy a multi-pack and take a bag with you, however sandwiches are A) dull and B) not suitable for moi as I don’t eat overly processed wheat. Some of you will be ‘lucky’ enough to have a canteen at work and, don't get me wrong, I’m sure some work canteens are havens of culinary treats but on the whole they’re not really are they? Plus even if it’s subsidised, it’s still a lot of money on a daily basis.

 

Generally, when I’m being organised, I retain a little of last night’s dinner (if suitable) and take that with me to re-heat in the microwave. I’m sure there are plenty of you that do the same but what if last night’s dinner wasn’t something you can re-heat or keep back? Well an interesting salad is always a good option, chopped up and dressed simply it can be great but, when it’s cold, for me soup is always a winner. Now again, and I’m sure we’ve all done it (I have certainly), we’ll pop into a shop on the way to work and pick up a chilled (plastic) carton of ready-made soup or grab a ring-pull can of gloop to re-heat at work. I have issues with both of these because A) the chilled option is extortionate and rarely has the flavour you expect and B) the canned option is usually either too salty or too bland and bears no resemblance to its glowing description. What’s the alternative then without hours of preparation and cooking time? How about a spicy tomato soup, prepared in minutes,  that cooks while you’re in the shower and is ready in as little as ten minutes? Doable? Yes it is.

 

Canned tomatoes are surely the basic stand-by in all store cupboards, whether you’re a vegetarian or not, and if you add onion and sweet peppers plus a good dollop of spice you’re onto a winner. Think about it, your own soup in a sealable container ready to pop into your bag in minutes. Ideal for those watching their weight too but particularly those watching the pennies, that’s all of us right?

 

Making soup requires no real cooking ability, it’s the simplest form of cooking in my opinion, and apart from the ingredients the only other requirement is a blender (a hand blender is ideal but a liquidiser is fine too).  Choose ingredients that you have available but make sure they are quick to cook. I used sweet peppers but tenderstem broccoli would work, courgettes too but the good thing about peppers is they really add a depth of flavour and they won’t muddy the colour either.

 

I’m sure some of you are thinking it’s a daft idea and 'who has time’ but really a few minutes chopping plus a minute blitzing is all it takes because it will simply simmer while you’re dressing or showering. Personally I didn’t take anything to go with my soup but you could take bread or crispbread if you feel it’s not enough.

 

Remember as always the recipe is simply a guide, an idea, something to get you started so I hope you have a go. Why not practice when you have loads of time to reassure yourself you can get it done.

 

Ingredients:

Small onion (or half a medium onion-you can use the rest for something else)

Small yellow pepper (or again half of a larger one)

Half tin of chopped plum tomatoes

Garlic (easiest is a ready to use tube)

Dried parsley (you could substitute with rosemary, not too much though, or oregano for a Mediterranean vibe)

½ slices jalapeno peppers (from a jar) or a few dried chilli flakes

A little oil

Paprika

Salt & pepper to taste.

 

Method:

 

Finely chop the onion and pepper and gently fry in the oil, add a squeeze of garlic, half a teaspoon of herb,  the chopped chilli or chilli flakes, a good teaspoon of paprika. Pour in the tomatoes, top up with a little water or stock. Set to a simmer and go and shower/dress/sort out the kids/have a cup of tea and by the time you’re done the soup will be ready to blitz. A hand blender means you can whizz up in the saucepan but pouring into a liquidizer really takes no longer. Add a little more water if too thick. Season to taste. Et voila it’s ready to put into a container (make sure it’s well sealed) put it in a carrier bag/plastic food bag to make sure any leaks don’t contaminate your bag and away you go. Microwaveable in a couple of minutes.

 

Don’t forget to share your pictures or add or a comment. Bon Appetite.