Tuesday, 22 July 2014
Tuesday, 15 July 2014
Here we have roasted Mediterranean vegetables, plus some " big Couscous" . Not entirely sure about the couscous though,I really prefer ordinary couscous.
The vegetables are red onions,courgettes. Baby tomatoes ,aubergine, Fennel, red and yellow peppers,and goats cheese, plus basil, nigella seeds and some pomegranate seeds as well. Over the top I put a Harissa dressing, made with lemon juice, tomato paste, Olive oil and chilli flakes,certain ally perks it all up.
It tastes like Summer on a plate!
Tuesday, 1 July 2014
Wimbledon, the garden...I don't want to be cooking, so there's some melon that needs eating up,plus other vegetables in the fridge. I am mostly eating vegetarian at this time, it's too hot to bother with cooking.
I have done a melon, cucumber and tomato salad ,and dressed it with a difference . A Coriander , chilli pepper and the juice of a lime and no oil ,whereas I usually make a dressing of walnut oil and lemon juice.
It definitely has a kick.
Will put some chives to liven it up,and have a tomato and garlic salad to go with it . Should be loosing weight ,as I have hardly eaten any meat in days
Also made a cake based on a recipe from Nigel Slater, using apricots in the mix, but have added some chrystalised ginger ,and not used any ground almonds
3eggs, 4oz of butter and caster sugar, the zest and juice of a lemon,and 6 Oz of self raising flour.
Put the lot into the Magimix and pulsed it briefly till amalgamated.
Saturday, 28 June 2014
Friday, 27 June 2014
Now I am going to try and take a picture of the Tian( which I haven't made in years) before it goes in the oven.
I sautéed some red onions, a clove of garlic and the chopped aubergine in olive oil,till it was soft but still recognisable, then sliced tomatoes and Courgettes thinly to cover the top. It will go in the oven for the final cook,when the topping of vegetables should be soft. I have taken done of the peel from the Courgettes,it is not an easy thing to do onehanded,as the peeler kept on peeling my nails,and I don't want nail parings in the finished dish.
The Caponata is the usual Sicilian dish of Aubergine, celery ,tomatoes, capers, olives and pine nuts, stewed with a little oil,salt , and white wine vinegar,and a spoonful of sugar . Some flat leaf parsley will just go on the top for colour and flavour.
Sicilians sometimes add a spoonful of sultanas as well, but I think that makes it too sweet .
Then the Peperonata is just tomatoes, red peppers or a mix of yellow and red , with chopped onion,a little garlic,and gently cooked on the hob till the tomato juices have evaporated almost to nothing.
Leave to get cold. Now I have three Mediterranean dishes , I shall have to ask somebody to come and eat it all.
The two pictures show first the caponata,without the capers or parsley as I have had to send a friend out to get me some capers ,just when I thought I had everything!
The second one is the Tian before it goes into the oven.
Tuesday, 3 June 2014
Now this seems the wrong way round! In case you wonder what on earth this is.... Salmon,with a tomato and garlic sauce, plus Chinese elements.,sesame oil, sesame seeds and some teriyaki marinade fish sauce, sesame, rice wine and a little salt and sugar. Then fried,and garnished with the tomato sauce, Mangetout pease,broad beans( which I had picked for me by friends at the weekend,and I podded them, and removed the skins myself) and a few spring onions for garnish.
We will have Jersey Royals potatoes,and I have done a huge plate of grilled vegetables, courgettes, aubergine,and red peppers,which can either be before ,or with the fish.
Saturday, 31 May 2014
Last weekend I had friends round here,and we had a Chinese takeaway. There was some of the Peking Duck left,so I was thinking what I could do with it. So I decided to make a potted meat, something my Mum used to do when we were children.
Diced a red onion,and a clove of garlic, sweated them in a pan with a little olive oil until they were transparent, then added a glut of red wine,and let that simmer away.
Put in the meat,plus a small fillet of gineau fowl, as I was cooking a breast of the bird ,some Thyme,and a couple of slices of Parma Ham. Let this all amalgamate plus some salted butter and added seasoning, mostly pepper,as the ham was quite salty. Oh, I forgot the most important and maybe unusual ingredient, there were some Marron Glacé left from after Christmas, so they were crumbled in as well, to give a touch of sweetness.
Then it was whizzed in the food processor with some more butter ,and potted into two small containers. It was really tasty,and I have had it twice,with friends who have fine for lunch this week.
Can't show a picture, as it was all eaten!