Lamb and cabbage moussaka

Looks scruffy, tasted better.  Usual start onions and garlic, some celery in olive oil unit a bit soft.  Add lamb mince, thyme, chopped pepper and green beans, stir in 4 chopped tomatoes and some tomato puree with half a glass of wine.  A sprinkle of cinnamon and a good grind of black pepper.  Meanwhile par boil sliced potatoes - and drain.  When meat mixture looks glossy and gloopy add a handful of spinach, a grating of nutmeg, sliced black olives and crumbled feta cheese.  Making sure that the mixture still has some moisture and cover with shredded cabbage.  Layer on top sliced potatoes and a drizzle of olive oil.  Bake until browning on top.  A layer of bechamel would be good, but it was very tasty.

Easy peasy noodle soup

I am not claiming that this is cooking - open packet of chicken noodle soup, boil in water as directed on packet.  Add packet of instant noodles and flavouring sachet, add handful of peas and handful of frozen sweetcorn.  Simmer, scoff.  (add sprinkle of chili flakes if feeling daring!)

Bacon and cheese soup

Still in leftover fest after Christmas, but please not more turkey - so chop onion, garlic and leek, soften in olive oil. Add diced bacon, stir a bit add chopped potatoes and stock and simmer.  Remove some bits from the soup and whizz the remainder.  Return the bits to the soup, stir in some cream and some grated cheddar.  Yum.

Smoked haddock chowder

Back to souper December on Boxing Day with smoked haddock chowder.  Fry chopped onion, celery and red pepper in olive oil.  Poach smoked haddock in milk. Add chopped potato to vegetables.  Add vegetable stock and simmer.  Add sweetcorn, and milk from haddock.  Take some of the bits out of the soup and reserve.  Zizz the remainder.  Add the bits back into the soup and add a flaked fish and a dollop of cream.  Victims had seconds, then some additional victims dropped by and enjoyed it too.

Christmas Pie

So, most people have a Christmas dinner - but because of collection of Christmas victims we had to have 2 dinners - veggie and non veggie.  Leek and mushroom pie, or turkey, pigs in blankets and stuffing - with 2 sorts of potato (mash and roast) and 6 different veg (carrots, brussel sprouts, peas, parsnips, red cabbage, brocolli)  - and cranberry sauce.  Started with goats cheese and roast pepper salad, finished with Christmas cake and cheese.  Gathered victims all suitably full played silly games for the rest of the day (Wii, Pass the Bomb and Scrabble).   Far too exhausted for proper recipes, but please note Christmas trees on the pie :)

 

Souper december: Grandma's hotpot (with Kale)

My Grandma used to make hotpot every Saturday - and we loved it when we went to visit.  Grandad made it occasionally too - but he put carrots in his.  I have committed an even worse crime and added kale.  Sautee chopped onion in olive oil, add chopped beef, brown, add stock.  Simmer for a while, add potatoes, simmer more - season.  About 10-15 minutes before serving add kale.  Slurp, get instantly transported to kitchen in Stockport circa 1978.  Victim loved it too (except for the kale, of course).

Chicken, veg and pesto pasta soup

Souper December is petering out a bit.  I tried a Chinese mountain soup mix - but after the required 7 hours simmering it was so revolting that it went straight down the sink, without so much as a pic.  This however, was a chucked together lunch because we were starving and it was delicious, probably even more so because we were starving, but every gathered victim had seconds, so it must have been good.  Sautee 2 chopped onions, good amount of celery and carrots in olive oil, add chicken breast cut into bite sized pieces, brown slightly.  Add just "too much" crushed garlic, turn over in oil and add chicken stock.  Simmer for a few minutes add chopped tomatoes and chicken stock.  When pasta is done stir in pesto.

Blueberry soup

Souper December taking a bit of a dive, as we have had enough main course soups to last for a while now - but when I get home after 7 I don't often fancy cooking a starter and a main for the hungry .. so opted for a main (chili) and something new - a sweet soup.  Have seen lots of fruit soups chilled, but didn't fancy that, so tried this blueberry hot soup - it's delish, like hot thick ribena.  Chuck blueberries, sugar and cranberry juice in a pan with a squeeze of lemon juice and a small chunk of ginger.  Simmer and squash, simmer and seive.  Return to the heat and thicken with 1 tbsp cornflour slaked in water.  Next time I might not thicken it, and just have it as a hot fruit drink - but it was very warming, slightly spicy, velvety fruitiness.  Some left - and I think I might try it (hot or cold) over ice cream....  Recipe (more or less) from here http://aweebitofcooking.co.uk/2008/09/10/blueberry-soup/

Chicken and vegetable noodle soup

OK Victim nearly had a soup refusal today - and then admitted having soup for lunch too (smoked haddock chowder).  So, I had to persuade with one of current favourites... well-ish... it could have been more chinese, but it was declared "yum" when every last drop was gone.  So, sautee onion, ginger and garlic in peanut oil,  add chopped chicken breast - then toss in chopped carrot, red pepper, green beans, mushrooms, radish and chili.  Add about 2 pints of chicken stock and liberal splashings of soy sauce and rice wine.  When veg is almost done add egg noodles, simmer for a minute add handful of frozen peas, sprinkle of chili flakes and good squeeze of lime, simmer then add handful of chopped kale.  Tasty, hot and sour, clean tasting and nutritious.  Victim declared yum. 

Salsify, parsnip and bacon soup

An interesting concoction using veg from the organic box, with some bacon.  It had a lovely earthy flavour, with a sweetness from the parsnip.  Would make it again.  Saute onion, bacon pieces and celery in olive oil, add chopped salsify (when peeled keep in acidulated water until it goes into the soup, to prevent browning), chopped celeriac and chopped parsnip.  Add chicken stock cube and crushed garlic.  Simmer, about 20 minutes, zizz - good grind of black pepper. Sprinkle on parsley.  Yum.

Chicken and sweetcorn soup

Under pressure from 3 generations of victims from one side of the family... they went home .. then we got the outlaws back for usual Sunday treatment.. so, to keep to Souper December this had to be easy.  Stuck a chicken breast in the oven along with the bake (potato, minced pork, onion, celariac, apple with mustard and cider)... to poach in water for 15(ish) mins.  Meanwhile.. usual onions and garlic - soften in olive oil... then add, splosh of white wine, tin of sweetcorn, most of a chopped red chili, spoonful of left over chopped tomatoes (optional ;) ).  Simmer, for, well .. a bit (stick in oven with 1 extra pint of water, come back 3 hours later will still be fine).  Zizz sweetcorn mix to medium (ie. some still whole kernals, but mostly damaged/ obliterated), shred in chicken breast - sprinkle on any reserved chili rings.  Scoff... serve seconds... observe that there will be none spare for "kitchen fairies" work lunches... result!  Bask in glory of feeding all generations of visitors without complaint... stack dishwasher (again).

Broccoli and blue cheese soup

Yes... I know, it's too orange for the title!  We had some left over tomatoes, so I chucked them in too - but, fundamentally - it IS broccoli soup with blue cheese and stuff.  Chopped an onion, squashed and chopped a garlic clove and about 3 inches of celery - fry off for a bit - chopped in 2 heads of brocolli, including most of the stalk.  Simmer, simmer, in stock (and left over tin of tomatoes).  Taste, season - add small cubes of cheese (some cornish blue today - but could be stilton... or other blue cheese) TURN HEAT DOWN... melt cheese and keep warm - zizz (as much as you want).. scoff.  Some people don't like blue cheese much (go figure), but even they will eat a bowl full, and then say - "nice, but would have been awesome without the cheese".  Strangely, none left to bung into freezer! :)

left over veggie moussaka soup

In the interests of not cheating - there is only one "oh just whizz up the leftovers and call it soup" soup allowed this month.  I had hoped to save it for later, at least to the 2+ dates - but no! ... 3 generations of victims on top of a full day of work have brought it early.  The dinner was lentil moussaka (hence the title of the soup).. was well received by ALL victims - ages 11- nearly 70, persuasions strictly veggie to confirmed carnivore, dietary pecularities including diabetic, lactose intolerant, nut allergies (and fussy).  Recipe (?) ish for moussaka - sautee 1-2 onions, some chopped celery and carrots and red pepper - 4 cloves of garlic - add greek spice mix (cumin, mint, paprika, black pepper, smidge of cinnamon, oregano).  Meanwhile, peel potatoes and chop into slices about the thickness of a £1 coin.  Add prepared puy/beluga lentils (or other kind, I like the dark colour and nuttiness - and had some in the cupboard), and 2 tins of chopped tomatoes.  Slice 2 aubergines lengthways (if they are big - salt and drain them - but I don't often bother - they don't seem so bitter these days).  When sauce is done, potatoes are soft - drain potatoes and layer in an oven dish.  Start with lentil sauce, add pretend white sauce (oh yes, forgot that ...natural yogurt mixed with vegetarian parmesan (not lactose free, but lactose low - could be done with soya equivalents)), aubergines, then potatoes - drizzle with olive oil and grind over blacck pepper - stick back in oven - relax - open wine, chat (chuck together green salad),  ... check oven for golden crispiness (about 20-30mins) on top of potatoes - gather victims, sit, serve, bask in glory... stand back as they dive in, in undignified fashion. 

If there are any leftovers, chuck in pan - zizz - check texture - soup!

Suppa chili con carne

Keeping to the spirit of souper December, coupled with the very stormy weather today made me think of chili - and I had seen it on a blog a while ago so feel justified (http://simply-delicious.co.za/2011/06/15/chilli-con-carne-soup/) in claiming it as a soup.  What is the definition of soup anyway?  According to the Free Dictionary "A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces."  http://www.thefreedictionary.com/soup OK - it counts. Chop onion, celery and red pepper;  saute in olive oil.  Add chopped mushrooms, crushed garlic and chili spices.  Add mince and brown a little, add two tins of chopped tomatoes, some stock and simmer.  Simmer a bit more.  Add drained kidney beans and simmer a bit more.  Serve topped with avocado, natural yogurt and chili and a squirt of lime juice.  Victim scoffed happily, but claims again that I am a wuss with the chili.  

Lentil soup with piccalilli

Don't knock it 'til you've tried it!  The sharp cool piccalilli stands up really well to the earthy warming soup.  Chopped and sauteed an onion, some celery and swede.  Add crushed garlic and about half a teaspoon rosemary, then stir in teaspoon of marmite.  Chuck in big handful of red lentils and water.  Simmer, add a tin of chopped tomatoes.  Simmer, season, zizz.  Serve with dollop of piccalilli.

Leek and potato soup

There are reasons that classic combinations endure... they are delicious, and leek and potato soup is a case in point.  gently fry 2 chopped, and washed leeks, in olive oil, add crushed garlic and 5(ish) chopped potatoes and a chopped carrot.  Stir around in the oil briefly and add mustard - English powdered is great.  Add stock / stock and water and simmer for 15-20 minutes.  Zizz, taste and season ... I think a good grinding of black pepper is essential.  Scoff... go ahhhhhhh, like in the adverts... curl up on sofa, preferably in front of roaring fire.

Peanut, vegetable and rice noodle soup... does this have an exotic name?

Get me for health giving soup !... but what to call it?  Peanuts are the crunchy garnish, and used sparingly ... but the single ingredient which makes it a bit more interesting.  Broth with some noodles and vegetables...?  So, it's a chinese(ish) rice noodle soup with peanuts and chili.  You need a good chicken (or vegetable) stock for this because most of the flavour is in the very "thin" liquor.  Right, so here we go.  I made chicken stock from roast chicken carcass, but chucked in star anise, szechaun pepper corns, sprinkle of Chinese five spice, cumin seeds and a pinch of fennel seeds - after a couple of minutes chuck in tbsp rice wine/ sherry, season til proper tasty but not over powering...this is now "broth", keep it hot.  Actually, it's probably worth mentioning that in this case the roast chicken was roasted with shed loads of garlic and lemon, and the stock made with additional celery, carrot, onion (and some more garlic).  Heat stock/broth back up to boiling point.  Meanwhile - chop and prep solid bits of soup - in this case spring onion, red pepper, carrot, celery (chop finely to avoid aniseedy overload) and mushrooms... and a red chili.  Then, cook noodles as per packet instructions and chuck in veg to soften at appropriate point... ie water boils - noodles say 5 minutes - chuck in noodles, stir, bring back to boil add veg (keep some chili and spring onion or other yummy veg (beansprouts, mange tout.... for garnish), bring back to boil for 3 minutes... drain.  When ready to serve pile noodles and veg in bowls (top with stips of chicken for extra yummy meatiness, and if you have some) ladel over hot broth.  Sprinkle on garnish - chili rings, spring onion, coriander, basil, chopped roasted peanuts, gold leaf... you choose  :).  I liked it, and had seconds, victim agreed the flavours are OK - but declares preference for egg noodles.  I get the point, as the thinner rice noodles are a bit slimey - but, from diet balance/ allergy/ variety etc... rice noodles are worth understanding and using where they are nutritiuous and tasty/ a carrier for tastes.

Anyway... clean, hot, balanced... but not victim's favourite.

Curried parsnip soup, with watercress

Souper December starts in earnest with curried parsnip soup.  Easy peasy ... chop 2 onions, 5 inches of a celery bunch and 2 peeled carrots - saute in olive oil for a few minutes, add crushed garlic and a tablespoon of curry paste.  Turn over in pan for a couple of minutes until it is all mixed and a bit soft - add 4 (ish) parsnips, peeled and roughly chopped.... add some vegetable stock and water, so that all the vegetables are covered.  I also added half a tin of chopped tomatoes which were lying around.  Season, simmer.... add more water if it looks too thick.  Zizz in the most convenient manner, in this case stick blender, season to taste, including a splash of cream / milk / extra water to get the correct texture.  Top with a sprig of watercress.  Victim was disparaging until it was tasted... then superlatives were fair tripping... velvety smooth, full-bodied with the sweetness of parsnip, yet deeply savoury with enough heat from the pepper and curry.  Watercress garnish obviously not essential, but adds a splash of green.  Extra gathered victims, who are not known for compliments, scoffed the lot, wiped bowls clean and took home extra portions.

birthday cake

I didn't make it, but am very happy to receive it, except for the fact that it marks that I am now undeniably closer to 50 than 40... do I need a mid-life crisis?  Life has been hectic at work recently, so posting has been sporadic.  However, victim and I have decided that we need to be considerably smaller in a short time frame, and that I need a new challenge.  Therefore, I hereby declare December is "soup month"... it may be a local, rather than a national thing - and we might be starting 2 days late (well, 1 day, we had packet chcicken noodle soup, by coincidence yesterday) - but I will be making a unique soup every day for the rest of the month.  Lets see if we do lose some lbs..... Later, it's my birthday - souper December can wait, caurry for tea tonight.

Rustic mincemeat lattice tart

Once again "persuaded" to make mince pie before December - but resisted the crime of mince pies before December by making one big lattice pie... pastry, 2 jars of mincemeat, sprinkle with sugar, cook.  Easy, but really.... it' still November... only 2 birthdays this week and lots of pleading made me weaken.

Chicken and vegetable macaroni cheese

Chopped onion, garlic, red pepper, celery, green beans, mushrooms and chicken breast.  Fry gently for a couple of minutes, add chicken stock and simmer while the pasta starts to cook.  Drain pasta just before al dente and stir into chicken and veg mix.  Break in mozzarella and some grated cheddar... in the oven for 15 minutes... scoff.  Save left overs for work dinners... yums.

Lamb tagine with sharon fruit

What on earth are you supposed to do with a Sharon fruit?  Well, spicy sweet tagine, that's what.  Probably not an authentic tagine, but a slow cooked moroccan inspired stew.  Fry onion, garlic and spices (paprika, cinnamon, ginger, cumin, chili).  Add  lamb, red pepper, courgette and chopped sharon fruit - then chicken srock, tomato puree and a tin of chopped tomatoes.  Tasty - served with couscous, cauliflower, pita bread and greek yogurt.  Gathered victims scoffed it, but didn't comment, so I will have to deduce that it was OK, but not their favourite ... still, it did use up veg box sharon fruit, which was the main aim.  Update:  got compliment from one of the victims - "that tagine was really nice actually, it wasn't just weak curry"... result!

Chicken korma, Aloo Gobi and basmati rice

All beautifully presented to allow pic - but turned my back and  gathered victims took the opportunity to dive in.... seconds all round, so pots were even lower later.  Recipes later, perhaps.... sorting out multiple brews etc

Chicken and noodles in black beans

From scratch!   Bash black beans, garlic, chili and ginger to smithereens, add a little peanut oil to make a paste.  In a wok, or large frying pan, stir fry spring onion, black bean paste, chicken breast pieces, red pepper, mushroom and green beans.  Boil noodles for 4 minutes, drain.  Stir fry/ simmer chicken mixture in a splash water, for about 10 minutes, add soy sauce and rice wine, thicken sauce with slaked cornflour.  Stir in noodles, sprinkle with sesame seeds and serve... feed to admiring victim.  Who was mostly complimentary except apparently there were too many mushrooms.

Onion and red wine tarte tatin, roast potatoes and green vegetables

Have been thinking about trying another savoury tarte tatin for a while - and visit from (nearly) vegetarian mother prompted me.  Was lovely - details will be sketchy as busy chatting - but - soften onions in butter and olive oil - make pastry - par boil poatatoes - then roast... chop leeks, celery, green beans - add herbs, white wine and stock - casserole for a while.  Drain potatoes and chuck inothot oil in roasting pan for 45+ mins.  When onions are good and soft add soft brown sugar, balsamic vinegar, red wine and seaoning... simmer until reduced.  Take onion mixture off the heat and cool a bit, add sliced brie and cover with pastry.  Bake for 20+ minutes.  Steam and butter cabbage.  Serve.  Listen to adoring fans... or not - they are too busy with sudoku.

National sausage week: day 4: butter bean ricey stuff - with a sausage and parmesan garnish

OK - so, not everyone wanted sausages again.  The solution was to make a nice vegetable ricey stuff (could call it paella if it had been more spanish) and cook sausages separately, then serve it all (with or without sausages) with a goodly sprinkling of grated parmesan.  Ricey stuff - onion, red pepper, romanesco sauteed in olive oil for a few minutes, then added rice and garilc, and some spicey seasonning (greekish, in this case) - then stock, a bit at a time as rice is cooking.  After about 15 minutes add frozen peas and buttter beans - adding stock to keep moist throughout.  When rice is nearly cooked (about 20 mins - but tase it) ... and sauce is nearly absorbed, pull off the heat and leave to rest for 5 minutes.  Serve - with, or without, grilled sausages, black pepper and grated parmesan.

British sausage week: day 3: sausage minestrone

Made by victim!! In the most part. We added some tweeks together at the end.  Contains sausage, carrot, salsify, potato, mushroom, mustard, sock ... simmer - then add tin tomatoes, tomato puree, pasta and cavolo nero - simmer again for a least 30 minutes.

British sausage week: Day 2: Hazelnut salami pasta salad

OK, day 2 of British sausage week and I am already facing resistance.  Which is odd, because victim is one of the sausage's greatest fans - admittedly normally for breakfast, and especially on a Sunday.  However, had some really nice salami (with hazelnuts, and sourced in the UK - but I have forgotten the compaby) in the fridge - so came up with this.  Gently sauteed chopped leek, fennel, courgette and mushrooms until just a little bie left - added chopped garlic, mixed herbs, and finely diced salami - then seasonned.  Put pasta (farfalle in this case) on... added about half a pint of chicken stock to vegetable and salami mix.  When pasta was nearly done added frozen peas to vegetable and salami mixture - stir through to heat.  Tipped sauce into big bowl, and stirred in spoonful of cream cheese.  Added drained pasta, and a big handful of rocket with a dollop of mayonnaise - stir gently until mixed and sprinkle with chopped parsley and grind of black pepper.  Thumbs up from victim, and I liked it too.  Bonus, though it won't freeze I have some left in a plastic pot for lunch tomorrow.

British Sausage Week: Day 1: Halloween Spicy Sausage Casserole

Grill chipolata sausages until browned. Chop and saute vegetables - leek, red pepper, courgette and pumpkin (see what I did there? for Halloween?) in olive oil - until soft.  Add sprinkle of mixed herbs and 2 minced cloves of garlic.  When soft add chicken stock, sausages and tin of tomatoes - add hot Cajun sauce, chili, marmite and season to taste.  Simmer for 30mins or so, making sure there is enough sauce.  Scoff with basmati rice.  Very tasty.

Cauliflower and potato curry

Still feeling a bit grim - but well enough to go back to work tomorrow - so comfort food required.  Chopped and sauteed onion with curry powder (of your choice, this was a biryani mix), garlic, mushroom and green beans.  Then added chopped potatoes and cauliflower (well, romanesco, but it doesn't matter, and doesn't show the drama of the vegetable).  Add tin of chopped tomatoes, tomato paste and water/stock.  Brought to boil, then bunged in simmering oven for 40 minutes or so.  Rice done in normal way, ie "steamed" in Aga warming oven.  Just before serving stirred in quite a lot of double cream ... tsk, tsk - but it does produce the silky texture.  Served in my Dennis the Menace bowl, cos that sort of thing cheers me up - what a daft sod I am.  Victim quite liked it, but prefers curry with meat in.

British baking week: Day 5: Also Apple Day - so Apple Bread

More or less from here http://allrecipes.com/Recipe/apple-bread/detail.aspx ... but the batter was far too dry so added about 4 tbsps orange juice.  The result is lovely and moist with a bit more underlying fruitiness.  Next time might even add orange zest for added oomph.

British Baking week: Day 4: Marmalade cake

Marmalade cake from the Great British Bake Off cookbook 2011.  Should have used a smaller tin - but generally voted a success.  Yes, I have missed Day 3 - but I am off sick with flu, so I'm amazed I have managed anything at all.

Crab and crackers

Normally, if I were to think of crab it's with one of those "take 3 pheasant and a dozen quails eggs" moments where you can feel the £s flying out of your pocket.  BUT, thanks to the wonder of "use by" dates found BARGAIN dressed crab, and so couldn't resist.  Victim was thrilled as she loves crab, but doesn't get it often.  So mixed dressed crab with assorted chopped salady bits (spring onion, cucumber, avocado, cherry tomatoes, parsley - would have added radish if we had any) - add chopped chili (our homegrown) and squeeze of lemon juice.  Good grind of black pepper and a spinkling of sea salt, and serve on crackers.  LOVELY!

British Baking Week: Day 2: Belgian Waffles

I have been spoilt by an early birthday present - an authentic American waffle baker.  Victim insisted on a trial straight away - so Belgian waffles with ice cream and maple syrup for pudding it was.  I never knew there was yeast in waffles!  I wont repeat full recipe here - because the cream, butter and sugar are just too naughty... google for a recipe.  Thus far 4 waffles have been made and consumed - at £75 each!  We need to eat more to bring the price down!

Leek, mushroom and cavolo nero stroganoff

Hahahahahahaha.... got veggie dinner into victim - who said "thanks, that was nice".... result!

Sauteed sliced leeks and mushrooms, season, add mixed herbs, garlic and stock, simmer for a while.  Add chopped cavolo nero and paprika to taste.  Simmer again.  Cook pasta, drain.  Stir creme fraiche into veggies (and worcstershire sauce if you fancy, aren't too strict veggie).  Sprinkle paprika to serve. Easy peasy veggielicious - and good use of veg box produce.  Some toasted hazelnuts would be nice sprinkled on top.

British Baking week: Day 1: Broccoli cornmeal muffins

British Baking week again!  and a glut of broccoli in th veg box - so gave these a go.  Not brilliant, but not bad - fortunately dead easy as I am still pathetic with this flu bug.

Steam broccoli florets and drain.
Mix 1 cup flour, 11/4 cups cornmeal, 2 tsp baking poweder, 1/2 tsp salt, pinch chili flakes.  In another bowl mix 1 cup milk, 1 large egg and 4 tbsp corn oil.
Mix wet and dry ingredients togther and stir in broccoli.  Sprinkle with seeds for extra healthiness.

Spoon into muffin tins and bake for about 18 minutes 180C.

RIP Betty Driver - hotpot

Sad news yesterday that Betty Driver (Turpin) of Corrie has died at 91.  Happened to have lamb for tea so turned it into a sort of hotpot in her memory.  After 10 days of flu this is about the first meal I have managed - and only then by chopping, browning and bunging in the oven and having a sit down.

Spanish omelette

So, Spanish omelette, but I've been watching too much British Bake Off, so tomato ketchup takes on a whole new role! Recipe.... OK - peel and dice potatoes (3 baking in this case) - boil - slice and saute an onion, add green beans (chopped), courgette (diced) and mushrooms (roughly chopped).  Season veg mix.  When potatoes are soft (12ish mins - depending on how small the dice were), drain them well and add to the softenned veg.  Whisk together eggs (I used 8 - 4 normal sized, and 4 of our little bantams).... Stir veg mix, add frozen peas and check seasoning.  pour on eggs  - stir in over light/hob and finish under grill ... or transfer straight away to a medium oven until done from bottom to top - and top to bottom (about 15 mins).  Then, squirt artistically with tomato ketchup.

In other news victim is deeply disappointed as the poly tunnel is still in its packaging!  Never mind, hopefully it will appear today.

Spagetti with chicken, green beans and pesto

Boil beans and spagetti, marinade bite sized chicken pieces in garlic and lemon.  Roast some tomatoes.  When cooked, about 12 mins, chuck together with jar of pesto.  Grind on plenty of black pepper.

Chicken and sweet potato hotpot

Veg box revenge.... sweet potato and red cabbage lolling about at the back of the fridge - actually turned into something quite delicious.

Started with the red cabbage - chop an onion and saute in olive oil, added chopped red cabbage - give it a few stirs and add a tsp or so of dried fennel seeds, salt, black pepper and apple juice - a good grind of black pepper and enough water to keep it moist.  Simmer, and chuck in medium oven with a lid on.

Then, onto the hotpot.... chop leeks, celery, carrots and saute in olive oil in a big casserole pan - add chopped green beans, chopped asparagus ends (optional - leftovers), suate a bit longer.  Push veg to edges and brown chicken chopped into bite sized pieces in the centre - add 2 cloves chopped garlic, and some "greek seasoning" (or some paprika/ oregano and mint).... when a bit browned deglaze with white wine, and add chicken stock, tomato puree and some mushrooms and  fresh tomatoes.  Simmer, lid on, for about 20 mins.  Meanwhile peel and thinly slice sweet potatoes - and then arrange in tidy layer on top ... the missed pic as the gathered victims were straight in there with the serving spoon.

In medium oven, with lid on for 30 mins - lid off for final 15-20 mins. 

Steam romanesco as you would broccoli.  Serve, and watch the vitamins take over gathered victims systems - doing them more good than they expected.  Also, sweet potato top gets big thumbs up from sweet toothed, and slightly spiced hot pot thumbs up from peeps who like "summat a bit different".  The only thumbs down was for the red cabbage - but that's just because they're nuts... I loved it.

Macaroni and cauliflower cheese - with mushrooms and other veg

Tired and fridge nearly empty (actually not empty, but not full of stuff which goes together, bit of salami and a blueberry yogurt anyone?) - so russled together easy stuff which also fulfilled the need for comfort food (spinach was also available, but the swearing that suggestion initiated, from victim, will not be reproduced here).  So - 2 pans - one with salted water for pasta, one with olive oil for bacon/veggie mix.  Boil macaroni for just under packet instructions time - but add cauliflower florets after 2 mins or so - in the olive oil pan gently fried off chopped onion, red pepper, asparagus ends, choppped bacon, crushed garlic and handful of chopped mushrooms.  Seasonned well.  When pasta/cauli was just about ready tipped the whole lot (with the water, cos there wasn't a huge amount of excess, should be about 200mls or so) in with the veg and gave it a good stir.  Crumbled in chicken stock cube (not essential, but wanted a savoury undertone) - simmered a bit more.  Took off heat and added half a tub of left over cream cheese, and handful of frozen peas  - stirred - added some left over cream (small tub).  Good stir... it was then making that satisfying sschwaaapth when I pulled the spoon out (is there a proper word for that?).  Grated some chedder on the top - good grind of black pepper and put in hot oven for 20 mins (could be under hot grill - but we have to use the Aga, what!).   Serve in bowls, and watch gathered victims relax and smile... and scurry for seconds.


In other news, we have been avidly watching Great British Bake Off (go Mary-Ann) - and victim is making very unsubtle noises about setting baking related tasks... so there may be a bigger feature of baked goods in the near future - any suggestions?

bangers, roast veg and couscous

Whadya want? cordon bleu every day?  Bunged sausages in oven, chopped up veg tossed in olive oil, salt and pepper and garlic - bunged them in oven as well, made couscous to packet instructions - stirred in chopped parsley.  It wasn't fantastic, but it wasn't horrid.  Victim, obv.. wanted more sausages and less veg and couscous.

Cowboy beans

sigh!  Fresh, delicious, porky beany slow cooked garlicy spicey stew... with nutty rice and a green veg.  AND VICTIM DECLARES PREFERENCE FOR THE PRODUCTS OF THE COMPANY OF 57 VARIETIES!!!! Never mind.  Despite many years of training, old habits and tastes die hard... and victim does keep sneaking contraband into the diet.... SO, putting my disappointment aside - and celebrating the fact that I think it was LOADS better than anything tinned... here is what I did... (OK, last warning... if you prefer plasticised sausges in a tin with sugary sauce - please open your tin - if you want real food with some flavour reading on might be useful....).  We had some pork belly slices in the freezer and none of us are keen on the fat, so I thought a sear - followed by a long slow stew would give tasty results - so chop pork belly into small bite size pieces and brown/sear in hot olive oil.  Add 2 chopped onions and about 4 finely chopped cloves of garlic.  Then added veg - in this case - orange pepper, celery and some nice mushrooms.  Stir in until all coated with pan juices - add herbs, tsp marmite, tsp mustard, big splash Lea and Perrins and whatever hot sauce (tabasco/ BBQ whatever is to hand... to taste), {erm .. if going even more from scratch here you need molasses, vinegar, chili, pepper, salt and other spices to taste) and good grind of black pepper.  Simmer / put in hottish oven if you have other stuff on - for about 30 ins - added soaked / tinned (prepared in a carton from S'sby) - cannelini or flagolet beans - taste - add whatever you think it needs - try salt first, then add herbs/ marmite for complexity - chili/curry powder for heat.  Add tin tomatoes and/or cartons of passata until it all looks OK...  Serve with rice (see the packet!) and a green veg.  Victim complained (unfairly I think, see above) but also commandeered good portion to feed outlaws - and 4 more dinners packed in boxes... so on economy scale I approximate - 65-70p per portion.

Steak and noodle stir fry

Boil noodles according to packet instructions.  Chop steak into bite sized pieces.  Chop veg and grate garlic and ginger.  Stir fry spring onions in peanut oil, then add steak to hot wok - stir fry for a couple or three minutes - then add veg - in this case carrot, red pepper and mushroom, add garlic, ginger, chili and tomato puree.  Stir about a bit then add soy sauce and rice wine, and maybe a spinkle of sugar.     After a few stirs add a mug of water and put a lid on to cook them through for about 5 mins.  Slake a spoon of cornflour with water and stir in until sauce is slightly thickened.  Add drained noodles, chopped chinese cabbage and big handfuls of spinach. Toss until everything is distributed and spinach is wilted.  Add small handful sesame seeds and stir in.  Next time I think I'll use sweet chili sauce in place of chili flakes, to add a bit of sweetness as well as the heat, and probably balck bean paste for depth of flavour.  Still not bad for less than 30 minutes from fridge to plate.

Aubergine stuffed with ostrich (or other mince)

Lovely glossy aubergines waiting for a destination, and some ostrich mince bought after the promise of ultimate low fat healthiness, prompted the combination.  I don't like aubergines, so this seemed a very obvious treatment which would be horrid - BUT - as long as you scrape the aubergine flesh out with the spicy filling, and leave the skin this is actually officially DELISH.
Cut 2 (or however many - adjust the recipe to about three quarters of an aubergine per person) aubergines in half longways - keeping stalk on.  Fairly liberally drizzle olive oil on a baking pan (enough to moisten, but not enough to completely counterat the fat free-ness of the ostrich mince - add halves of aubergine, drizzle oil over the top - roast in hottish oven turn over after about 20 mins.  Meanwhile saute ostrich (or whichever) mince with onion, garlic and chili - add sprinkles of cumin, coriander, mixed herbs and whichever mediterranean herbs you have to hand  - we had some mint and marjoram - add these flavourings to taste.  Chuck in small handful of pinenuts and the same of sultanas.  Make a pocket in baked aubergines by scooping out a little of the flesh - chop the extra and add to the mince mixture - this helps the final dish retain some moisture.  Spoon the mince mix into the aubergine halves, top with tomato slices and return to the oven for 20 mins ish.  Serve with garlic yogurt sauce (tzatziki would be nice).  We had chard and beans, as they were in the veg box.  Victim scoffed spicy mince, sauce and pitta but only picked at the other veg - but I will keep trying.  I reckon this could be at least 3, if not 4, of your 5  a day.

Mushroom and salami macaroni and cheese

Boil macaroni and steam brocolli.  Mix together cheese (grated cheddar, mozarella and pamesan) with natural yogurt and couple of spoons of sour cream - season and stir in mustard.  Stir cooked macaroni and quartered button mushrooms and salami pieces together with the cheese mixture.  Top with sliced tomatoes and bake for 20 mins or so.  Easy peasy lemon squeezy ... but hardly calorie free.

Moules mariniere

I have never really been a fan of seafood... but keep trying every now and again.  Today we found bargain mussels, so thought we'd give them another go - and beeping delish - they need LOTS of garlic and enough white wine - but with a generous handful of fresh parsley... yum.  Finely chopped 3 onions (would have been shallots but we didn't have any - but we did have smallish onions), fry off in olive oil - added 9 cloves crushed garlic and 1/2 tsp chili flakes and salt and pepper.  When soft chucked in 2kg of cleaned (wash, chuck out any which are open/ damaged/ don't shut tight with little tap, scrub off barnacles etc and pull off beards... once washed chuck any which are even slightly open).  Add about 1/2 bottle white wine - salt, pepper and lid on tight.  Shake every minute or so for about 5-6 minutes until the mussels are open.  Drain and reserve liquor - boil liquor rapidly and add splosh of single cream and big handful of chopped parsley - pour over mussels and chuck on remaining chopped parlsey.  Much slurping and sloshing.  Victims all approved heartily - even me. (Don't eat any which haven't opened in cooking).

Mushroom, cauliflower and chickpea curry with rice

Lots going on at the mo... not all good.  recipe for this curry ... saute onions and any other "hard" veg.. add garlic and curry paste/spices - add other veg (mushrooms, cauliflower florets, potato, green beans)... prepared as you would that veg for any other stew - add in tin(s) of beans.. we had chick peas + marmite + tomato puree + tin toms/ carton passata... simmer until all veg soft.  Serve with rice. That's it for today - tired and emotional. g'night