Friday, 30 September 2016
Monday, 26 September 2016
A take on a Yotam Ottelenghi salad that was in the Guardian on Saturday.
But I didn't have pot barley, so I substituted red rice, and used a couple of carrots and half a red pepper plus half a chilli, ( these were languishing in the fridge,and needed eating.)
the salad is part raw, part cooked,
so here's what I used
Red rice ,
Zest and juice of 1/2a large lemon.
2shallots, peeled and sliced,
I clove of garlic,
A small handful ( 4) button mushrooms sliced thinly
Half a fennel bulb, sliced thinly
Oil, salt and pepper
A good sized frond of Tarragon leaves chopped
Basil leaves chopped.
I cooked the rice and drained it
Fried the shallots ,garlic and carrot, and when they were coloured , added the finely sliced pepper and chilli to the mix.
Added all that to the rice, and then gently mixed in the raw vegetables, poured over a dressing made with lemon juice ,oil , salt & pepper, and then finally added the herbs.
The mushrooms have absorbed most of the dressing.
Now I don't seem to be able to take a photo, but it really is delicious. Try it! I have made enough to have twice.
Sunday, 25 September 2016
Saturday, 21 May 2016
However the news is that since I came home from Hospital, now 2& 1/2 weeks ago, I have decided to give meat a miss, so I suppose you could say that I've gone vegetarian !
It was so easy to Bung a couple of pieces of bacon under the grill , now I am thinking beautiful Mediterranean vegetables, pulses, grains... I haven't cut out fish, in the time I've been home, I have eaten it twice, the same with eggs.
So I have complete chickpea head on right now, and in the past 2 days I have made, Hummous, falafel, Fatinata, ( an Italian sort of pancake with rosemary chopped into it.) plus Channa Massala, some of which has gone into the freezer.
HAVE also made some watercress & spinach soup, but the stalks were so stringy on the watercress, they messed up my stick blender so much that I think I shall have to replace it! And I have done some pesto as there was some basil that needed using up quickly, AND I don't like to throw good food away EVER.
I wa given A Modern way to Cook, by Anna Jones, which is inspirinational, she also has a slot in the Guardian Cook recipe supplement on Saturdays at the moment. So I'm going to follow some of her recipes .
I shall post anything that looks remotely interesting?
Saturday, 30 April 2016
The reason I have posted nothing, is because on 8th of March I fell and broke my ankle AGAIN. The same one I broke almost 3 years ago, it's really weak because of the stroke now nearly 12& 1/2 years ago.m
Ever since that day I have been incarcerated in Hospital for over 5 weeks, and now I am in a rehab home, getting used to walking with an enorous heavy boot on the broken foot.
I have to say, I can walk far better than the first time, as by 8 weeks then I was still using a hoist to be moved around,and definitely couldn't walk .
Now, with an elbow crutch I can walk short distances.
The best news is that is I'll be going home on 4 th May!
So it will be back at the stove very shortly.
Saturday, 12 March 2016
Sunday, 31 January 2016
I have been given some sea salt flavoured with smoked Apple wood, and brought back from South Africa by friends.
What to do with it? Quite strong tasting, so I was inspired to try a type of gravad lax ,using the salt,and some other flavourings.
Grated orange rind,and Rosemary sprigs. And of course, some sugar.
I bought a tail piece, which on reflection,was not the right cut, since it doesn't give much area to slice.
Scattered the orange zest over plus a couple of rosemary sprigs, then salt and sugar mixed together, and the salt /sugar mix over both sides.
Then I wrapped it as tightly as I could in cling film, and then in foil. Put it in the fridge on a plate with a weight on the top. ( I used a 1kg bag of sugar wrapped in a plastic bag) I then turned the fish daily for 3 days, and was amazed at the liquid that came out.
Today I have taken it out, rinsed off the excess salt ,and tried to slice it, but it had shrunk somewhat, and being onehanded, it was quite difficult to slice. So I haven't posted a picture ,as there is so little!
Only enough for canapés , but I will do it again, it's promising.