Another freezing cold day, but it was livened up by real reindeer and an animatronic polar bear at Gateshead's Frost Fair.
There were no reindeer for tea, just a blast of 1970s lasagne (coincidentally, Hugh Fearnley Whearnley's got a good recipe for one in today's Guardian as well).
You'll need:
bolognese sauce - recipe here from August
some sheets of lasagne - you could probably go to town here and make your own, but ours was Morrisons value, and tasted no worse for that
lots of grated cheese (preferably mature cheddar)
black pepper
a bechamel sauce (the amount depends on how big your lasagne dish is - ours was A4-sized today)
For the bechamel, I used:
about 1/3 pint of full cream milk
a large knob of butter
a heaped tablespoon of flour
lots of freshly grated nutmeg
Melt the butter in a non-stick pan, and add the flour. Swish about until the butter has been absorbed into the flour - you've now got a mixture called a roux. Little by little, add the milk, making sure each time that it's absorbed into the roux - you want a really nice, smooth paste, with no lumps. Keep stirring, and gradually add all the milk. Grate some nutmeg into the sauce, and then heat until it thickens - you probably need to give it a good stir every minute or so.
Right. Stick the oven on at a sensibly high temperature - 180-200 degrees C. Now assemble the lasagne. Take one large squarish/rectangular dish (makes it easier when you've got rectangular sheets of pasta). Stick a layer of bolognese on the bottom, followed by a layer of pasta sheets. Repeat. Pour the bechamel sauce all over the top pasta sheet, and let it trickle down the layers. Sprinkle with grated cheese (you don't need a huge amount).
Bake in the oven for 30 minutes or so - once the top is browned and bubbling it's ready. It goes well with a nice green salad, and maybe a bit of baguette (I suppose it should be garlic bread if you're being authentically retro...).
29 November 2008
28 November 2008
Leek and potato soup
Good when it's freezing cold. The temperature gauge on the car said -1.5 degrees C this morning, so I think that qualifies.
You'll need:
some leeks (I used three fairly skinny ones), sliced into rings
four or five small potatoes (or however many are starting to sprout in the cupboard and need to be used up), peeled and chopped up small
lots of black pepper, thyme and a little salt
stock - I had some vegetable stock in the freezer, but chicken would be even better
Fry the leeks in a little olive oil in a heavy bottomed pan for a few minutes until they've started to soften. Add the diced potatoes, and swish about for a couple of minutes. Pour in the stock (or hot water and a little vegetable bouillon powder), and chuck in lots of pepper and thyme. Add a little salt.
Bring to the boil, and then simmer for ages, until the potatoes are tender (I left mine on for about 45 minutes). Blend, and then add a little milk or cream. You could also add a few crispy bits of bacon on the top for maximum mmmmmm factor.
You'll need:
some leeks (I used three fairly skinny ones), sliced into rings
four or five small potatoes (or however many are starting to sprout in the cupboard and need to be used up), peeled and chopped up small
lots of black pepper, thyme and a little salt
stock - I had some vegetable stock in the freezer, but chicken would be even better
Fry the leeks in a little olive oil in a heavy bottomed pan for a few minutes until they've started to soften. Add the diced potatoes, and swish about for a couple of minutes. Pour in the stock (or hot water and a little vegetable bouillon powder), and chuck in lots of pepper and thyme. Add a little salt.
Bring to the boil, and then simmer for ages, until the potatoes are tender (I left mine on for about 45 minutes). Blend, and then add a little milk or cream. You could also add a few crispy bits of bacon on the top for maximum mmmmmm factor.
27 November 2008
Chorizo with peas and feta
We wrote a letter to Santa today, and you cycled to the postbox at the end of the street to send it on its way. Here's hoping you get a reply...
A robust sort of a tea for a cold, windy and migrainy day was required. Makes enough for two (your Dad was out at a work event, hence the peas).
You'll need:
a large chunk of chorizo, sliced
lots and lots of frozen peas
an onion, finely chopped
any odds and ends of peppers hanging about in the fridge
lots of freshly ground black pepper
Gently fry the chorizo over a low heat until it gives off its spicy oil. Add the onion/peppers and fry until they have softened. Meanwhile, heat the peas in boiling water for 3 minutes, until they have defrosted and cooked. Drain.
Chuck the peas into the chorizo/onion/pepper mixture, and swish about for a couple of minutes until they take on the chorizo oil and flavours.
Serve immediately, with some plain basmati rice. Sprinkle some cubes of feta cheese over the top.
A robust sort of a tea for a cold, windy and migrainy day was required. Makes enough for two (your Dad was out at a work event, hence the peas).
You'll need:
a large chunk of chorizo, sliced
lots and lots of frozen peas
an onion, finely chopped
any odds and ends of peppers hanging about in the fridge
lots of freshly ground black pepper
Gently fry the chorizo over a low heat until it gives off its spicy oil. Add the onion/peppers and fry until they have softened. Meanwhile, heat the peas in boiling water for 3 minutes, until they have defrosted and cooked. Drain.
Chuck the peas into the chorizo/onion/pepper mixture, and swish about for a couple of minutes until they take on the chorizo oil and flavours.
Serve immediately, with some plain basmati rice. Sprinkle some cubes of feta cheese over the top.
24 November 2008
Boiled egg and soldiers
It's the perfect lunchtime food. And the soldiers have to be coated in Marmite - the deeply salty hit is essential with the egg.
You'll need
one egg, an eggcup and an egg cosy
some decent bread to make toast (none of this sliced white nonsense)
butter
Marmite (go not near Vegemite or any other hideous imposter)
Take your egg out of the fridge, and put into a small pan with enough cold water to cover it. Heat on the stove, until you start to get bubbles appearing in the water. Forget the small piddly ones - you want the massive bubbles that ripple across the whole pan. Once these appear, time 2 minutes 30 seconds on a handy watch/timer/clock/sundial.
Meanwhile, toast your bread, and spread with butter and a good smear of Marmite. Cut into soldiers (long thin strips for the uninitiated).
Whip your egg out, plonk in eggcup, and stick an egg cosy on its head to keep it warm while you transport it to the table with the soldiers. Bash with a spoon, and then take the top off to reveal the golden mass inside. Dip soldiers repeatedly until its all gone.
You'll need
one egg, an eggcup and an egg cosy
some decent bread to make toast (none of this sliced white nonsense)
butter
Marmite (go not near Vegemite or any other hideous imposter)
Take your egg out of the fridge, and put into a small pan with enough cold water to cover it. Heat on the stove, until you start to get bubbles appearing in the water. Forget the small piddly ones - you want the massive bubbles that ripple across the whole pan. Once these appear, time 2 minutes 30 seconds on a handy watch/timer/clock/sundial.
Meanwhile, toast your bread, and spread with butter and a good smear of Marmite. Cut into soldiers (long thin strips for the uninitiated).
Whip your egg out, plonk in eggcup, and stick an egg cosy on its head to keep it warm while you transport it to the table with the soldiers. Bash with a spoon, and then take the top off to reveal the golden mass inside. Dip soldiers repeatedly until its all gone.
21 November 2008
Roast pumpkin soup
We ate this for lunch today, after a hard morning's work reading fairytales in the library. You particularly like the Princess and the Pea, the Little Mermaid and Sleeping Beauty at the moment.
You'll need:
some pumpkin (I used the last third of a particularly large one)
an onion, finely chopped
chicken stock, preferably with a few bits of chicken in
lots of salt and black pepper
olive oil
Stick the oven on at about 200 degrees C. Peel the pumpkin, and cut into large chunks. Place in a baking dish, drizzle with olive oil, and then roast in the oven for 20-30 minutes, until the pumpkin's soft (you don't want it to burn or go too brown).
Fry the onion in a little olive oil until it's translucent. Add the roasted pumpkin, and the chicken stock. Simmer for 10 minutes or so, blend (I use a handblender as you can just swish it about in the pan), and then season with lots of salt and black pepper.
If you're feeling really fancy, you could swirl a little cream or creme fraiche into the soup before you serve it. I never remember to have any in the fridge, so never get round to that bit.
You'll need:
some pumpkin (I used the last third of a particularly large one)
an onion, finely chopped
chicken stock, preferably with a few bits of chicken in
lots of salt and black pepper
olive oil
Stick the oven on at about 200 degrees C. Peel the pumpkin, and cut into large chunks. Place in a baking dish, drizzle with olive oil, and then roast in the oven for 20-30 minutes, until the pumpkin's soft (you don't want it to burn or go too brown).
Fry the onion in a little olive oil until it's translucent. Add the roasted pumpkin, and the chicken stock. Simmer for 10 minutes or so, blend (I use a handblender as you can just swish it about in the pan), and then season with lots of salt and black pepper.
If you're feeling really fancy, you could swirl a little cream or creme fraiche into the soup before you serve it. I never remember to have any in the fridge, so never get round to that bit.
20 November 2008
Banana bread
I adapted this one from a Nigella Lawson recipe - she's right, it does produce the most wonderful fug of banana-y smell that permeates the whole house.
You'll need:
some rather squishy bananas (I used three large ones), mashed
125g butter
150g brown sugar
2 eggs, beaten
a teaspoon of vanilla extract
60g walnuts, chopped
100g sultanas or raisins
175g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
a pinch of salt
First of all, stick the oven on to about 175 degrees C, and find a loaf tin (I used a silicon one, so I didn't have to faff about with greasing or greaseproof paper).
Melt your butter (either in the microwave or in a small pan), and then add the sugar to it. Beat the two together, then add in the eggs - beat until it's blended really well. Mix in the mashed bananas, and then the vanilla extract.
Add the sultanas and walnuts (you like taste testing these, so I darkly suspect we didn't have quite the right amount).
Stir in the flour, bicarb, baking powder and pinch of salt, and make sure it's all mixed together really well.
Decant into your loaf tin, then bake in the oven for an hour. Poke a skewer or long pointy thing into the cake - if it comes out clean, then the cake's finished.
Leave to cool in the tin, and then turn out. Try not to eat it all at once...
You'll need:
some rather squishy bananas (I used three large ones), mashed
125g butter
150g brown sugar
2 eggs, beaten
a teaspoon of vanilla extract
60g walnuts, chopped
100g sultanas or raisins
175g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
a pinch of salt
First of all, stick the oven on to about 175 degrees C, and find a loaf tin (I used a silicon one, so I didn't have to faff about with greasing or greaseproof paper).
Melt your butter (either in the microwave or in a small pan), and then add the sugar to it. Beat the two together, then add in the eggs - beat until it's blended really well. Mix in the mashed bananas, and then the vanilla extract.
Add the sultanas and walnuts (you like taste testing these, so I darkly suspect we didn't have quite the right amount).
Stir in the flour, bicarb, baking powder and pinch of salt, and make sure it's all mixed together really well.
Decant into your loaf tin, then bake in the oven for an hour. Poke a skewer or long pointy thing into the cake - if it comes out clean, then the cake's finished.
Leave to cool in the tin, and then turn out. Try not to eat it all at once...
19 November 2008
Mince and dumplings
These are just the thing on a freezing cold and windy day in November. You were at nursery while I rummaged through old newspapers and colliery documents in the Northumberland archives - a traditional tea felt very appropriate.
This makes enough for three large people (you could feed more if you added a few extra dumplings, or had some potato on the side)
500g mince - I used pork, but I suspect beef mince would have been even nicer
a large carrot, finely diced
a large onion, finely diced
a stick of celery, finely diced
a stock cube
lots of black pepper and dried thyme
a good splash of worcestershire sauce
For the dumplings, you'll need:
100g self-raising flour
50g vegetable suet
a pinch of salt
a little cold water to mix
Start off with the mince. Brown (in a large, heavy bottomed pan that you can also stick in the oven), and then add the onion, celery and carrot. Cook for 5 minutes until the vegetables have softened. Add the stock cube, dissolved in some hot water, the worcestershire sauce, and lots of black pepper and dried thyme. You need the water to cover the mince and veg nicely.
Bring to the boil, and simmer for 10 minutes while you get on and make the dumplings.
(oh, and don't forget to stick the oven on to about 180 degrees C)
Mix together the suet, flour and pinch of salt. Add a little cold water, to make a firm, pliable dough. Shape the dough into little balls (I reckon this makes about 8 large dumplings and 2 toddler-sized ones).
Place the balls on top of the simmering mince, and shove the whole lot into the oven (uncovered) for 20-30 minutes, until the dumplings are golden brown and crispy on top. You might need to add a touch more water to the mince now and then, so keep an eye on it.
Goes nicely with green cabbage, or peas.
*Update*
Tastes just as good reheated...
This makes enough for three large people (you could feed more if you added a few extra dumplings, or had some potato on the side)
500g mince - I used pork, but I suspect beef mince would have been even nicer
a large carrot, finely diced
a large onion, finely diced
a stick of celery, finely diced
a stock cube
lots of black pepper and dried thyme
a good splash of worcestershire sauce
For the dumplings, you'll need:
100g self-raising flour
50g vegetable suet
a pinch of salt
a little cold water to mix
Start off with the mince. Brown (in a large, heavy bottomed pan that you can also stick in the oven), and then add the onion, celery and carrot. Cook for 5 minutes until the vegetables have softened. Add the stock cube, dissolved in some hot water, the worcestershire sauce, and lots of black pepper and dried thyme. You need the water to cover the mince and veg nicely.
Bring to the boil, and simmer for 10 minutes while you get on and make the dumplings.
(oh, and don't forget to stick the oven on to about 180 degrees C)
Mix together the suet, flour and pinch of salt. Add a little cold water, to make a firm, pliable dough. Shape the dough into little balls (I reckon this makes about 8 large dumplings and 2 toddler-sized ones).
Place the balls on top of the simmering mince, and shove the whole lot into the oven (uncovered) for 20-30 minutes, until the dumplings are golden brown and crispy on top. You might need to add a touch more water to the mince now and then, so keep an eye on it.
Goes nicely with green cabbage, or peas.
*Update*
Tastes just as good reheated...
18 November 2008
Scrambled eggs
When you're feeling a bit rotten, then only scrambled eggs on toast will do for tea.
This makes enough for one person (or to top two slices of toast):
two eggs
a splash of milk
a knob of butter
a little black pepper (your Dad also adds dried or fresh parsley)
two thickly sliced pieces of bread, toasted
Beat the eggs together in a bowl, and add a splash of milk. Season with a little black pepper. Find a non-stick pan (you can make it in an ordinary one, but it's a pain to wash up), and melt the knob of butter over a low heat. Pour in the egg mixture, and gently stir for a few minutes, breaking up the solid bits of egg as they form. This bit is quite relaxing, especially if you've got some random nonsense from Radio 4 on in the background.
Once it's a beautifully creamy mixture, turn off the heat, plonk onto your toast, and eat immediately. I like a little Branston pickle with mine, but that leaves your Dad cold.
This makes enough for one person (or to top two slices of toast):
two eggs
a splash of milk
a knob of butter
a little black pepper (your Dad also adds dried or fresh parsley)
two thickly sliced pieces of bread, toasted
Beat the eggs together in a bowl, and add a splash of milk. Season with a little black pepper. Find a non-stick pan (you can make it in an ordinary one, but it's a pain to wash up), and melt the knob of butter over a low heat. Pour in the egg mixture, and gently stir for a few minutes, breaking up the solid bits of egg as they form. This bit is quite relaxing, especially if you've got some random nonsense from Radio 4 on in the background.
Once it's a beautifully creamy mixture, turn off the heat, plonk onto your toast, and eat immediately. I like a little Branston pickle with mine, but that leaves your Dad cold.
16 November 2008
Kielder feast
We trundled up to Kielder yesterday afternoon to take part in Northumberland Lights 2008 installation, Out of Water.
You were fascinated by the palm trees in the lagoon, and by the Clangers-esque noises in the trees. As it started late, we had a feast in the car park, tucked up in the front seats of the car so the windows steamed up.
You'll need:
lots of hot dogs, in hot water in a vacuum flask (make sure the neck of the flask is wide enough to be able to fish them out!)
finger rolls/hot dog buns - the trashier the better
fried onions - doesn't matter if they're cold
a selection of ketchup/mustard (although preferably not with a best before date of February 2007, like one of ours)
Peel apart a hot dog bun, and line with a carpet of onions. Fish out a hot dog, and place it in the middle. Add a squidge of ketchup/mustard, and you're good to go.
When we came back from our magical walk, we warmed up with a flask of hot chocolate and some French chocolate biscuits in the shape of dinosaurs. Sadly, we need to go back to France for some more now.
You were fascinated by the palm trees in the lagoon, and by the Clangers-esque noises in the trees. As it started late, we had a feast in the car park, tucked up in the front seats of the car so the windows steamed up.
You'll need:
lots of hot dogs, in hot water in a vacuum flask (make sure the neck of the flask is wide enough to be able to fish them out!)
finger rolls/hot dog buns - the trashier the better
fried onions - doesn't matter if they're cold
a selection of ketchup/mustard (although preferably not with a best before date of February 2007, like one of ours)
Peel apart a hot dog bun, and line with a carpet of onions. Fish out a hot dog, and place it in the middle. Add a squidge of ketchup/mustard, and you're good to go.
When we came back from our magical walk, we warmed up with a flask of hot chocolate and some French chocolate biscuits in the shape of dinosaurs. Sadly, we need to go back to France for some more now.
15 November 2008
Salt and pepper squid
After a busy morning clambering around the walls in Byker and eating croissants in Morrisons, we decided you needed a little bit of exotica for lunch...
We used:
one large squid (preferably with all the internal stuff taken out by the fishmonger), sliced into rings
75g plain flour
lots of freshly ground salt
lots of freshly ground black pepper
a small pan, with about 1.5cm of oil
Put the flour, salt and pepper into a freezer bag, and shake it about to mix. Stick the squid rings (such a lovely sounding phrase) in the bag, and give it all a good shake (while holding the top closed, obviously).
Stick the pan on the heat, until the oil is sizzling. Drop the rings carefully into the pan, and pull out after a couple of minutes when they are golden brown. Drain on a piece of kitchen roll.
Eat with some salad, and lots of homemade bread and butter.
We used:
one large squid (preferably with all the internal stuff taken out by the fishmonger), sliced into rings
75g plain flour
lots of freshly ground salt
lots of freshly ground black pepper
a small pan, with about 1.5cm of oil
Put the flour, salt and pepper into a freezer bag, and shake it about to mix. Stick the squid rings (such a lovely sounding phrase) in the bag, and give it all a good shake (while holding the top closed, obviously).
Stick the pan on the heat, until the oil is sizzling. Drop the rings carefully into the pan, and pull out after a couple of minutes when they are golden brown. Drain on a piece of kitchen roll.
Eat with some salad, and lots of homemade bread and butter.
13 November 2008
Christmas cake
We stirred this up properly this afternoon, and made a wish - you screwed your face up tight, and wished for snow on Christmas Eve.
The recipe comes from a rather battered page in Sainsbury's magazine, November 2007.
You'll need:
315g butter
340ml apple juice
295g dates, chopped
1 medium cooking apple (about 300g), peeled, cored and grated
350g raisins
315g sultanas
1 teaspoon bicarbonate of soda
150g plain flour
150g ground almonds
lots of freshly grated nutmeg
zest of 1 orange and 1 lemon
First of all, stick the oven on at about 150 degrees C.
Then get out a fairly large saucepan (you're going to be boiling up all the dried fruit in it, so it needs to be pretty big), and melt the butter with the apple juice. It'll look very strange...
Stir in the dates, apple, raisins and sultanas, bring to the boil, and simmer for 5 minutes or so. Then comes the fun bit - tip everything into a (large) mixing bowl, and add the bicarb. Once you mix it in, it'll fizz enthusiastically for a while - guaranteed to amuse small children.
Leave everything to cool for 5-10 minutes. Add the flour, ground almonds and nutmeg, and beat until it's all thoroughly combined. Grate in the lemon and orange zest and you're done!
Stick in a large tin (at least 20cm/8in round and 9cm/3.5in deep). This year we've tried a star-shaped silicon tin, rather than having to bother with all that wrapping in baking paper. It seemed to work and was much less faff. (If you haven't got a silicon tin then you'll need to line the tin with baking paper, and also wrap a double layer of paper around the tin itself before it goes in the oven). Lay a sheet of baking paper on the top, otherwise the cake will turn too brown.
Bake for 2.5 hours - it's done when a skewer or long thin pointy thing inserted into the centre comes out clean. Leave to cool in the tin, then turn out onto a baking rack.
If you're going to eat it straightaway, dust with some icing sugar, and go off in search of some Wensleydale cheese. If you're keeping it until Christmas, wrap in greaseproof paper, then foil, and place in a tin. You could feed it a little rum/brandy at intervals if you feel like it.
The recipe comes from a rather battered page in Sainsbury's magazine, November 2007.
You'll need:
315g butter
340ml apple juice
295g dates, chopped
1 medium cooking apple (about 300g), peeled, cored and grated
350g raisins
315g sultanas
1 teaspoon bicarbonate of soda
150g plain flour
150g ground almonds
lots of freshly grated nutmeg
zest of 1 orange and 1 lemon
First of all, stick the oven on at about 150 degrees C.
Then get out a fairly large saucepan (you're going to be boiling up all the dried fruit in it, so it needs to be pretty big), and melt the butter with the apple juice. It'll look very strange...
Stir in the dates, apple, raisins and sultanas, bring to the boil, and simmer for 5 minutes or so. Then comes the fun bit - tip everything into a (large) mixing bowl, and add the bicarb. Once you mix it in, it'll fizz enthusiastically for a while - guaranteed to amuse small children.
Leave everything to cool for 5-10 minutes. Add the flour, ground almonds and nutmeg, and beat until it's all thoroughly combined. Grate in the lemon and orange zest and you're done!
Stick in a large tin (at least 20cm/8in round and 9cm/3.5in deep). This year we've tried a star-shaped silicon tin, rather than having to bother with all that wrapping in baking paper. It seemed to work and was much less faff. (If you haven't got a silicon tin then you'll need to line the tin with baking paper, and also wrap a double layer of paper around the tin itself before it goes in the oven). Lay a sheet of baking paper on the top, otherwise the cake will turn too brown.
Bake for 2.5 hours - it's done when a skewer or long thin pointy thing inserted into the centre comes out clean. Leave to cool in the tin, then turn out onto a baking rack.
If you're going to eat it straightaway, dust with some icing sugar, and go off in search of some Wensleydale cheese. If you're keeping it until Christmas, wrap in greaseproof paper, then foil, and place in a tin. You could feed it a little rum/brandy at intervals if you feel like it.
10 November 2008
Cherry and almond muffins
We spent the morning in the park in the freezing cold, and then realised that we'd eaten all the cake in the house. Doh.
You'll need:
65g glace cherries, chopped
25g sliced almonds
1.5 teaspoons baking powder
175g plain flour
100g sugar
1 egg, beaten
125ml milk
Chuck the baking powder and flour into a large mixing bowl. You probably ought to sift it, but doing that with a three-year-old is nigh-on impossible, as it just goes everywhere.
Add the sugar, and stir thoroughly. Mash up any sugar lumps and bumps. Add the cherries, and then the almonds, and stir really well. You don't want one person to get all the cherries in their muffin, and someone else to not get any. That could cause a riot.
Mix the egg and milk together in a jug, and then pour in to the mixture. Stir until it's all combined - doesn't matter how lumpy it is.
Put into little fairy cake cases (we road tested the silicon ones against the paper ones this time, and actually the paper ones were better).
Bake in the oven for 20 minutes or so at 180 degrees C. Try not to eat them all at once.
You'll need:
65g glace cherries, chopped
25g sliced almonds
1.5 teaspoons baking powder
175g plain flour
100g sugar
1 egg, beaten
125ml milk
Chuck the baking powder and flour into a large mixing bowl. You probably ought to sift it, but doing that with a three-year-old is nigh-on impossible, as it just goes everywhere.
Add the sugar, and stir thoroughly. Mash up any sugar lumps and bumps. Add the cherries, and then the almonds, and stir really well. You don't want one person to get all the cherries in their muffin, and someone else to not get any. That could cause a riot.
Mix the egg and milk together in a jug, and then pour in to the mixture. Stir until it's all combined - doesn't matter how lumpy it is.
Put into little fairy cake cases (we road tested the silicon ones against the paper ones this time, and actually the paper ones were better).
Bake in the oven for 20 minutes or so at 180 degrees C. Try not to eat them all at once.
09 November 2008
Pork and cabbage parcels
We spent this afternoon running round Homebase like a bunch of loons, looking for wallpaper samples. Sixteen rolls of paper later, we've found one we all quite like for the loo. You liked pretty much all the ones we tested up against the wall, especially if they were pink.
Tea was adapted from a Hugh Fearnley Whernley recipe. His leaned towards Eastern Europe, with dill and sour cream, whereas this one is a bit more Greek in its origins.
You'll need:
tomato sauce
a largish onion, finely chopped
two tins of chopped tomatoes
a clove of garlic, chopped
salt/pepper/thyme
Fry the onion and garlic in a little olive oil until they soften and turn translucent. Add the tomatoes and herbs, bring to the boil, and leave to simmer for 20 minutes or so.
parcels
12 large cabbage leaves (we used white cabbage, but savoy would also be nice)
500g pork mince
an onion, finely chopped
half a mug of rice
an egg, beaten
a few mushrooms, chopped
oregano, salt and pepper
Add a mug of cold water to the rice, and cook until soft (there shouldn't be any water to drain away). Stick in a large bowl.
Brown the pork mince, then add the onion, and fry until it's softened. Add this mixture to the rice.
To the rest of the pork/onion juices in the pan, add the mushrooms, and fry for a couple of minutes (you might need to add a little extra olive oil here). Chuck in your bowl with the rice/pork etc. Add the beaten egg, season well with the herbs/pepper, and squidge together.
Take your 12 large cabbage leaves, and blanch for 3 minutes in some boiling water. I had to do this in two batches, as I only had a small pan on the go. Shake most of the water off, and then stick a very large tablespoonful of the pork/rice mixture in the middle of each leaf, and fold up. Place fold side down in a large baking dish. Repeat ad nauseam until all leaves are parcelled.
Pour the tomato sauce over the top, and then stick in the oven at 180 degrees C for 30-40 minutes. We ate ours with grated cheese on the top...
Tea was adapted from a Hugh Fearnley Whernley recipe. His leaned towards Eastern Europe, with dill and sour cream, whereas this one is a bit more Greek in its origins.
You'll need:
tomato sauce
a largish onion, finely chopped
two tins of chopped tomatoes
a clove of garlic, chopped
salt/pepper/thyme
Fry the onion and garlic in a little olive oil until they soften and turn translucent. Add the tomatoes and herbs, bring to the boil, and leave to simmer for 20 minutes or so.
parcels
12 large cabbage leaves (we used white cabbage, but savoy would also be nice)
500g pork mince
an onion, finely chopped
half a mug of rice
an egg, beaten
a few mushrooms, chopped
oregano, salt and pepper
Add a mug of cold water to the rice, and cook until soft (there shouldn't be any water to drain away). Stick in a large bowl.
Brown the pork mince, then add the onion, and fry until it's softened. Add this mixture to the rice.
To the rest of the pork/onion juices in the pan, add the mushrooms, and fry for a couple of minutes (you might need to add a little extra olive oil here). Chuck in your bowl with the rice/pork etc. Add the beaten egg, season well with the herbs/pepper, and squidge together.
Take your 12 large cabbage leaves, and blanch for 3 minutes in some boiling water. I had to do this in two batches, as I only had a small pan on the go. Shake most of the water off, and then stick a very large tablespoonful of the pork/rice mixture in the middle of each leaf, and fold up. Place fold side down in a large baking dish. Repeat ad nauseam until all leaves are parcelled.
Pour the tomato sauce over the top, and then stick in the oven at 180 degrees C for 30-40 minutes. We ate ours with grated cheese on the top...
06 November 2008
Mediterranean fish stew
It's been one of those drizzly, mizzly sort of days, that's only cheered up by a bowl of steaming warmth and Captain Jack Wakeman.
You'll need:
fish (I used a couple of trout fillets, cut into chunks)
two tins of tomatoes
whatever potatoes you have left in the cupboard
a couple of green peppers
a few mushrooms
two onions
1/3 jar of black olives
a clove of garlic
salt, pepper, oregano
Fry the onion and garlic in a little olive oil, until it's softened. Add the peppers and mushrooms, and cook for a couple of minutes until they start to go soft too. Add the potatoes, and cook for another couple of minutes.
Bung in the tins of tomatoes, the olives and lots of seasonings, bring to the boil, and then simmer for 45 minutes or so, until the potatoes are soft, and you have a beautiful tomato-y sauce.
Add the fish, and simmer gently for another 10 minutes or so, until it's cooked (it might cook quicker, depending on the size of your chunks, so keep an eye on it).
Serve with some buttered couscous.
You'll need:
fish (I used a couple of trout fillets, cut into chunks)
two tins of tomatoes
whatever potatoes you have left in the cupboard
a couple of green peppers
a few mushrooms
two onions
1/3 jar of black olives
a clove of garlic
salt, pepper, oregano
Fry the onion and garlic in a little olive oil, until it's softened. Add the peppers and mushrooms, and cook for a couple of minutes until they start to go soft too. Add the potatoes, and cook for another couple of minutes.
Bung in the tins of tomatoes, the olives and lots of seasonings, bring to the boil, and then simmer for 45 minutes or so, until the potatoes are soft, and you have a beautiful tomato-y sauce.
Add the fish, and simmer gently for another 10 minutes or so, until it's cooked (it might cook quicker, depending on the size of your chunks, so keep an eye on it).
Serve with some buttered couscous.
03 November 2008
Chicken and spinach pie
We spent this afternoon scooting round Jesmond Dene like lunatics - pushing me round on the scooter made you laugh like a drain.
But then it got dark, so we came home and made pie for tea, turning the kitchen into a glorious fug of warmth.
You'll need:
leftover chicken from a roast (doesn't need to be a huge amount)
a couple of small onions, sliced
a clove of garlic, crushed
2/3 bag of spinach
a couple of hundred ml of milk
a good-sized knob of butter
a tablespoon of plain flour
some grated nutmeg
lots of black pepper
shortcrust pastry
Turn the oven on to about 200 degrees C.
Pull your chicken off the bones, and cut into chunks. Stick in the bottom of your pie dish.
Fry the onions and garlic in a little olive oil until they're translucent. Add the spinach, and stir until it's all wilted (usually takes a couple of minutes, if that). Transfer the mixture to the pie dish, and mix in with the chicken. Season with lots of black pepper, and maybe a little salt.
Using the same frying pan, throw your knob of butter in, and let it melt. Add the flour, and cook for a couple of minutes. Gradually add the milk, letting it get absorbed by the flour each time. Keep stirring...
Grate in some nutmeg. Stir a bit more.
Once the sauce is nice and thick, pour over the mixture in the pie dish. Top with the shortcrust pastry, and make whatever fancy designs you like on the top (we had a 'M' today), not forgetting to leave a slit for the steam to escape.
Bake in the oven for 30 mins, or until the pastry is golden brown. Serve with some nice veg (we had broccoli, peas and sweetcorn today...).
But then it got dark, so we came home and made pie for tea, turning the kitchen into a glorious fug of warmth.
You'll need:
leftover chicken from a roast (doesn't need to be a huge amount)
a couple of small onions, sliced
a clove of garlic, crushed
2/3 bag of spinach
a couple of hundred ml of milk
a good-sized knob of butter
a tablespoon of plain flour
some grated nutmeg
lots of black pepper
shortcrust pastry
Turn the oven on to about 200 degrees C.
Pull your chicken off the bones, and cut into chunks. Stick in the bottom of your pie dish.
Fry the onions and garlic in a little olive oil until they're translucent. Add the spinach, and stir until it's all wilted (usually takes a couple of minutes, if that). Transfer the mixture to the pie dish, and mix in with the chicken. Season with lots of black pepper, and maybe a little salt.
Using the same frying pan, throw your knob of butter in, and let it melt. Add the flour, and cook for a couple of minutes. Gradually add the milk, letting it get absorbed by the flour each time. Keep stirring...
Grate in some nutmeg. Stir a bit more.
Once the sauce is nice and thick, pour over the mixture in the pie dish. Top with the shortcrust pastry, and make whatever fancy designs you like on the top (we had a 'M' today), not forgetting to leave a slit for the steam to escape.
Bake in the oven for 30 mins, or until the pastry is golden brown. Serve with some nice veg (we had broccoli, peas and sweetcorn today...).
02 November 2008
Pumpkin soup
Well what else do you do with the inside of the jack o' lantern?
You'll need:
everything you can possibly scrape out of the pumpkin (except the seeds and the stringy bit in the middle)
1/2 teaspoon turmeric
1 teaspoon ground ginger (or an inch or so of finely grated fresh ginger)
an onion, finely sliced
salt and black pepper
vegetable or chicken stock (when in doubt use some bouillon powder)
a little coconut cream
Fry the onion in a little olive oil, together with the ginger and turmeric, until it's translucent. Add the pumpkin (chopped into small pieces), and cook for a couple of minutes. Add the stock, salt and pepper, bring to the boil, and then simmer for 20 minutes or so.
Either shove in a blender, or use a hand blender, to make it all nice and smooth. Swirl in a little coconut cream on the top. Eat with lots of fresh bread rolls and cream cheese, preferably under the verandah at the Alnwick Garden in the sunshine.
You'll need:
everything you can possibly scrape out of the pumpkin (except the seeds and the stringy bit in the middle)
1/2 teaspoon turmeric
1 teaspoon ground ginger (or an inch or so of finely grated fresh ginger)
an onion, finely sliced
salt and black pepper
vegetable or chicken stock (when in doubt use some bouillon powder)
a little coconut cream
Fry the onion in a little olive oil, together with the ginger and turmeric, until it's translucent. Add the pumpkin (chopped into small pieces), and cook for a couple of minutes. Add the stock, salt and pepper, bring to the boil, and then simmer for 20 minutes or so.
Either shove in a blender, or use a hand blender, to make it all nice and smooth. Swirl in a little coconut cream on the top. Eat with lots of fresh bread rolls and cream cheese, preferably under the verandah at the Alnwick Garden in the sunshine.
01 November 2008
Grandma's stuffing (sage, onion and apple)
Just the thing to go with roast chicken, after a day of climbing, icing Halloween biscuits (better late than never) and watching the Curse of the Were-Rabbit.
You'll need:
half a small box of sage and onion stuffing
some breadcrumbs (a slice of stale bread will do, or whatever's in the freezer)
a small apple, grated
a handful of raisins
an egg
some hot water
salt and pepper
Stick the stuffing and breadcrumbs in a small mixing bowl. It doesn't matter if your breadcrumbs are frozen - they'll defrost soon enough, and anyway you're going to be shoving them in a 200 degree oven shortly.
Add the grated apple and raisins, and mix well. Beat the egg gently, and bung in the mixing bowl too, along with a little salt and pepper. Add some hot water from the kettle - you're looking for a fairly sticky mixture, but you need all the dehydrated stuffing mix and the breadcrumbs to be rehydrated nicely.
Fashion into balls - I just dollop them out onto a baking sheet. Bung in the oven for 20 minutes or so, until they're nice and brown. Just stick them in at whatever temperature the oven's on for the chicken - they'll be fine.
You'll need:
half a small box of sage and onion stuffing
some breadcrumbs (a slice of stale bread will do, or whatever's in the freezer)
a small apple, grated
a handful of raisins
an egg
some hot water
salt and pepper
Stick the stuffing and breadcrumbs in a small mixing bowl. It doesn't matter if your breadcrumbs are frozen - they'll defrost soon enough, and anyway you're going to be shoving them in a 200 degree oven shortly.
Add the grated apple and raisins, and mix well. Beat the egg gently, and bung in the mixing bowl too, along with a little salt and pepper. Add some hot water from the kettle - you're looking for a fairly sticky mixture, but you need all the dehydrated stuffing mix and the breadcrumbs to be rehydrated nicely.
Fashion into balls - I just dollop them out onto a baking sheet. Bung in the oven for 20 minutes or so, until they're nice and brown. Just stick them in at whatever temperature the oven's on for the chicken - they'll be fine.
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