Monday, 24 November 2014
1 leek, chopped and washed
8 medium potatoes
cavolo nero, shredded
broccoli, florets separated and stalk peeled and chopped
8-10 eggs, whisked
1. Soften leek in olive oil, then add mushroom pieces, fry gently in a big frying pan, which you can put in the oven.
2. At the same time boil chopped potatoes, and steam cavolo nero and broccoli.
3. When the potatoes are done, and the greens are soft - add them all to the frying pan, and mix together.
4. Add the eggs, shake the pan to even out and cook in a medium oven for about 20-30 minutes.
This was a fabulous use of the end of the veg box. Filling, delicious and quite easy. "First class is too trite" was my provided quote.
Saturday, 22 November 2014
It all sounds very worthy - but bloody hell, it tasted fabulous.
Brown rice leek and mushroom
leeks, washed and chopped
Brussel sprouts and hazelnuts
hazelnuts, roughly chopped
1. Sautee leeks in olive oil, until soft.
2. Add rice (I used brown rice, which means about twice the time of white rice) and some stock, simmer.
3. Add chopped mushrooms and garlic, simmer - keep on a medium heat.
4. Keep an eye on the pan, add some water/stock when it is going dry.
5. After about 20 minutes, add broccoli florets to steam on the top.
1, In a frying pan - melt a good know of butter, with a tbsp of olive oil
2. Add shredded brussel sprouts, toss for a minute of two.
3. Add chopped hazelnuts.
4. Toss mixture together - don't burn it - but dont serve it cold :)
Friday, 21 November 2014
To be honest, it's not much of a twist - f&c is a classic because it's delicious.
The twist was i) greens with peas - has been lettuce before but today we had spring greens - and the combination is GOOD and ii) polenta and cajun blacknned seasoning on the cod pieces.
Start with the potatoes - boil, drain and roast in olive oil.
After about 45 minutes start on the rest ....
Toss fish pieces in polenta a spice mixed together - fry for a couple of minutes on each side.
Steam green and frozen peas.
Serve, scoff, have seconds.
Wednesday, 19 November 2014
The omelette is...
1 onion, finely chopped
spinach leaves, shredded
eggs (4), whipped
so ... boil - roast bits of potatoes (or buy chips from the chippy ... yum) .. roast tomatoes ... or use conveniently packaged tomato ketchup .. to serve along side the omelette
1. sweat down chopped onion in olive oil - for about 5 minutes
2. add crushed garlic and shredded spinach, keep moving around the pan until spinach has wilted.
3. Beat eggs, add to hot pan.
4. Swirl egg mixture in pan, pull cooked edges in and swirl uncooked egg into the spaces - stick in the oven for a couple of minutes if the top still looks uncooked ..
Serve - with salty cheese (feta and chvre - cos we had them) and other stuff.
My camera is doing odd things, but my taste buds are not - this was really tasty.
Sunday, 16 November 2014
Cheese (edam in this case)
1. In an oven proof dish, splosh of olive oil.
2. Layer thinly sliced potato, onion, tomato and cheese. Season every layer of potato. End with layer of potato.
3. Pour in a pint of stock, with crushed garlic.
4. Drizzle with olive oil.
5. Bake for about 1 and a half hours, until potato is soft, and top is golden brown.
After 5 above, start the rage.
1. Sweat chopped veg in olive oil, with the herbs. (onion, mushrooms and courgette)
2. Add a little water or stock, and simmer.
3. Cook until soft.
4. Add shredded greens and cook until soft (about 4 minutes)
Serve, scoff.... have seconds, smile.
Wednesday, 12 November 2014
1. Sautee chopped celery and onion in olive oil.
2. When a little soft, add the chopped fennel and red pepper.
3. Add rice and stir until each grain is covered in a film of oil.
4. Add garlic, white wine and stock gradually, stirring frequently.
5. Keep adding stock, seasoning and stirring until rice is very nearly cooked.
6. Stir in grated parmesan and a handful of frozen peas.
7. Serve - garnish with baby kale and parmesan shards.
Smooth, silky and comforting - with a nice fresh edge from the aniseed fennel and lemon.
Monday, 10 November 2014
We love baby roasties - or home baked chips, but I wanted to speed them up, so I zapped them (chopped) in the microwave first, then shallow fried them while the oven heated up - then finished them for 20 minutes in the oven.
The courgette, mushroom bake started out as an idea for mushroom rareabit with griddled courgettes - but ended up all in the same dish with the eggy cheesy mixture over the top. It worked though! What to call it? No idea!
Chop potatoes into bite sized pieces. Microwave for 2 minutes, toss, microwave for a further 2 minutes.
Shallow fry in hot olive oil. Toss, when a bit browned transfer to over dish and bake with the veg.
Courgette and mushroom rarebit
Cur 2 courgetted longways into 3. Gently fry in olive oil until the crunch has gone and there's a little colour on them.
Meanwhile, put 4 field mushrooms, gil side up in baking tray greased with olive oil.
Bake for 10 minutes. Turn mushrooms over, add courgette strips. Bake for 10 more minutes.
Grate some cheddar and mix with 4 beaten eggs.
Slice 2 tomatoes.
Turn beg over in the baking dish. add tomatoes to the top. Bake again for 10 minutes.
Shred some basil.
Sprinkle basil onto veg, and top with cheese and egg mixture. Bake for 12 (ish) minutes until top is golden.
Serve and scoff!