Mediterranean baked tilapia

Well, to call it a recipe a bit of a cheek - but healthy, quick and delicious.

1 tbsp olive oil
1/2 onion
2 fillets tilapia
Tin tomatoes
Black olives
Frozen peas

1.  Slice half and onion into rings, put in the bottom of oven proof dish with splash of olive oil.
2.  Add fish, pour on tin chopped tomatoes, scatter on chopped olives.
3.  Baked for 20 minutes, add frozen peas, baked 5-10 more minutes
4.  Season with black pepper, squirt lemon juice if you fancy ... scoff.

Prep time - 2 minutes, cooking time 25ish minutes.

Tuscan sausage and black bean casserole

 Rain, rain, rain, rain, rain .....

So time for something i) warm and comforting, and ii) out of the cupboards.

Had some Tuscan sausages in the fridge, so this seemed to fit the bill.  And, it did!

So....

1 onion
tbsp olive oil
2 cloves garlic
tbsp mixed herbs
1/2 tsp chili flakes
1 carrot
1 pack Tuscan sausages
1 red pepper
1 squash
several mushrooms
left over green beans
2 tins tomatoes
glass of white wine
black beans (tin/box - pre-cooked)

Recipe (if you can call it that)

1.  Chop and soften onion in olive oil.
2.  Cut sausages into bite sized pieces and add to softened onion.  Allow to fry, turning occasionally for about 5 minutes.
3.  Meanwhile peel carrot, chop other veg.
4.  When sausage has started to "catch" very slightly, chuck in garlic, herbs, chili and all veg and stir round.
5.  After a couple of minutes chuck in glass of white wine, stir to pick up sticky bits from the bottom of the pan.
6.  Simmer, add tins of tomatoes and water (about a tin and a half's worth).  Bring to simmer, season.
7.  Simmer for about 20-30 mins - don't let it go dry.
8.  Add beans, heat through
9.  Scoff (with brown rice and a spoonful of yogurt in my case)

Chocolate and cherry bread

It's tasty.  It's not sweet like a cake, would be great for breakfast or brunch, 'specially with extra cherry jam.  Found this recipe on a blog ... here... http://angiesrecipes.blogspot.co.uk/2012/12/chocolate-and-cranberry-bread.html , and thought about what I had in the cupboards... and came up with this...

450g strong white flour
50g cocoa powder
1 tsp salt
1 tbsp sugar
1 sachet quick acting yeast
40ml oil
300ml warm water

100g chocolate chips (I used 70%, but basically 100g chocolate of whatever sort)
100 g dried cherries


1.  Weigh stuff
2.  Put stuff in bread maker, according to machine instructions (for mine, dry first, then wet) keep choc chips and dried cherries out.  (or mix ingredients and kneed for 10 mins, add dried ingredients, kneed in, leave to rise, covered by damp tea towel in a warm place, for 30 mins)
3.  Put onto dough cycle.  When machine beeps chuck in chocolate bits and cherries.
4.  When risen, take out of bread machine, shape, slash (join in here if you have done hand kneeding etc) - leave to rise again for 20 mins.
5.  Bake in hot(ish) oven 220 (200 for fan) oven for 45 mins.  It's done when it sounds hollow when you knock the bottom.

I had a slice warm from the oven ... yum ... looking forward to chocolatey breakfast buttered slice in the morning.

Cranberry and Clementine chutney (and some mince pies)

I have eventually given in and started the festive culinary circus.  But, only in a minor way this year.  So today saw the first batch of mince pies, and some cranberry and clementine chutney.

Mince pies - buy jar of mince meat - as posh as you can manage - I like the ones with cranberry in.

Shortcrust pastry - follow Nigella's recipe




120g 00 flour
60g butter
egg yolk
1 tbsp natural yogurt
very cold water

1.  Chop butter into small pieces, too into flour - put in freezer for 10 minutes (Nigella says it, and it works to keep the pastry light and crumbly).
2.  Beat egg yolk and yogurt together, put in fridge.
3.  Rub in cold butter and flour, mix in egg mixture, with a tsp or so of cold water if you need to to bring it to a paste.
4.  Wrap in cling film and put in fridge for 20 minutes before rolling out.
5.  Roll out on floured board, fill, put tops/stars on (don't roll pastry more than twice)
6.  Milk wash tops and sprinkle on granulated sugar.
7.  Bake for about 12 minutes at 180.

Cranberry and Clementine Chutney

1 tsp olive oil
2 onions chopped
6 clementines, peeled and segmented
500g cranberries
tiny pinch cinnamon
reasonable pinch chili flakes
350g (ish) sugar
100ml cider vinegar

1.  Soften onions slightly.
2.  Chuck in fruit, spices, sugar and vinegar.
3.  Simmer for about 20 minutes.  Taste and adjust. (Watch it, it'll be hot, put it on a plate like jam to cool down).
4.  If keeping pot in sterilised jars.

Chicken and green bean pesto spaghetti

Easy, easy, easy.

Chop greens beans into bite sized pieces, chuck into boiling water, add spaghetti.  Cook according to packet instructions.  Chop chicken breast into bite sized pieces, fry until cooked.

Drain pasta, chuck in handful of chopped cherry tomatoes, cooked chicken and pesto.  Add olive oil if it needs letting down a little.  Toss/stir until mixed.  Grind over black pepper, scoff.

Pollock fillet, garlicky vegetables and instant tartar sauce

Tasted better than it looked - and was super easy.  Steam pollock with knob of butter, salt and pepper. Soften chopped leek, chopped mushrooms and green beans in tablespoon of olive oil.  Add splash of water, 1 clove crushed garlic, and simmer for 10 minutes or so.  Chop chives, capers and gherkins, stir into creme fraiche, season.

Done!

Pheasant, mushroom and cabbage macaroni

One of the great things about being a bit foodie, is that periodically your mates try to challenge you with summat a bit different.  So, as a pressie for a dinner, I was presented with a dressed pheasant.  I have roasted pheasant before, but wanted something more casual, light and tasty but still autumnal, so I thought - pasta with seasonal veg... and it worked!

So, ingredients:-

1 pheasant - meat removed and cut into bite sized pieces.
1 tbsp olive oil
1 large leek, sliced
1 clove garlic
1 glass white wine
10(ish) chestnut mushrooms
Half a small savoy cabbage, shredded

Pinch of chili
Spoonful of creme fraiche

Method

1.  Sweat down leeks in olive oil, over medium heat.
2.  When soft, move to the sides of the pan and increase heat.  Chuck pheasant bits into the middle of the pan.  Brown on one side, then toss mixture together.
3.  Put pasta into boiling, salted water.
4.  Add chopped mushrooms to leek and pheasant - season, add ladle of water from pasta pan, so that mixture doesn't go dry.  Add tiny pinch of chili.
5.  When pasta is nearly done, add cabbage to veg and pheasant, toss about a bit, so that it wilts (add another ladle of water if it looks at all dry.
6.  Drain pasta.
7.  Chuck in pheasant and veg, grind black pepper - big spoonful of creme fraiche.  S
8.  Stir, scoff.

Took 15 minutes - start to finish, including getting meat from pheasant.

Cajun chicken strips, roman cauliflower and brown rice

Had some lovely, lovely victims round for tea tonight - and had some good chats, and some good laughs, and a nice tasty dinner. And I hope we can do it again soon... whenever, wherever... and this dinner was REALLY easy - but packed a punch.  Another bonus was that it was chucked together in 20 minutes ... sat waiting while we chatted ... and was delish when we sat down to eat (and chat and larf).  Thanks to victims for providing pud - I will be scoffing that tomorrow.


So, we'll start with the rice.....

Brown rice - cook it - according to packet instructions.  (Or, if the oven is on low-ish) put rice in a casserole with a lid, cover with water - height of rice + 1 inch, bring to the boil, stick in oven.  Ignore for at least 30 minutes, but basically until you are ready to eat.

Cajun chicken - buy cajun seasoning!  mix with cornmeal (50/50 - I used about 3 tbsps for 3).  (you could use flour or breadcrumbs, something dry to mix with the spices.  Toss in strips of chicken breast.  Shallow fry in olive oil - a couple of mins on each side - when you are ready to eat.

Roman cauliflower - chop 1 large onion, soften in olive oil - add 2 cloves crushed garlic and some mixed herbs/ oregano - add chopped red pepper, mushrooms and cauliflower florets, stir around for a bit.  Tip in a tin of chopped tomatoes & a tin of water.  Simmer for a bit, add small pinch of chili flakes (you don't want hot... just a tiny backgroud kick) - and a couple of tbsps of black olives, sliced (I used sliced out of a jar... OK they're not premium kick-ass olive - but they do the job really well, and they are SO quick).

Yogurty sauce - low fat natural yogurt, 1 clove crushed garlic, 2 tsps olive oil, pinch of salt, grinding of black pepper and juice of half a lime - stir....

Receive fulsome praise from gathered victims (Both of whom had seconds... let it be recorded).

Just to add.... Really best of luck to victim the younger who is chucking their good self out of an airyplane in the morning for the good of charity....  (bonkers!)

bonfire ribs feast

 Some great mates round for fireworks dinner ... and a trip to the local fireworks extravanganza... "extrava-flipping-ganza" ... that'll be 10 minutes at a push then!

So we had to console ourselves with scoffing slow cooked spicy ribs, with baked potatoes and roasted pumpkin and pepper.

Gathered victims loved the crispy top of the ribs, and the extra marinade gravy.... and all got pretty sticky around the chops... no pics of this, as I was too busy scoffing mine.  Only the smallest victim ran to the fridge for a glass of milk, everybody else was lip smacking and licking their fingers.

Recipe

Wash and pierce potatoes, rub gently with olive oil - stick in oven.

Sticky ribs:-

Marinade
1 tsp ginger
3 cloves crushed garlic
glug olive oil
chili flakes
tomato ketchup
soy sauce (wheat free for gluten free)
dark brown sugar
Lime juice
salt, pepper
chili sauce
worcestershire sauce
tinned peaches (about 6 slices squashed)

Whisk together - taste to adjust

Sheet of pork ribs

Get the butcher to score the skin on the ribs.
Slather generously in marinade.  (If there is time leave in the fridge for a couple of hours).
Roast in a hot oven for 30 minutes, then turn down/ transfer to a medium oven for about 2 hours.
Leave to rest while you reduce the excess marinade on the hob to provide extra sauce.
Scoff

Roast vegetables

Chuck wedges of red onion, roughly chopped red pepper and peeled and chopped butternut squash and pumkin in olive oil with salt and pepper.  Add 4 chopped apples, spitzed with lime juice to prevent discolouration.  Roast for about 40 minutes.

I also chopped 2 leeks and a packet of green beans - chuck into pan with glug of olive oil and a small glass of white wine.  Bring to boil on hob, then chuck in the oven (with a lid on) to steam/braise for about 30ish minutes.

Sticky ribs, boaked potatoes and at least 5 veg --- score!  and delish.

Shame about the fireworks - so we had a little sparkler action.

I have nothing to report

please check back in a bit.  Life has taken an unexpected turn, and I may be renaming the blog.  Or, then again, maybe not ... but I am not feeling very nurturing right now.

Spanish chicken, with chorizo and peppers

Had a couple of mates here for tea, a bit bunged up with cold, so we thought something comforting, with a little bit of heat - but clean and not at all creamy might be best.  Some chicken breasts and some chorizo in the fridge and this spanish-ish stew was ready in 30 minutes.

Enough left for freezing for work too, so not a bad result.

Gathered victims declared delish and lush - so it can't be bad.

1-2 tbsps olive oil
1 onion chopped
About 10 cm piece of chorizo, skinned and diced
3 chicken breast, cut into bite sized pieces
pinch chili flakes
2 cloves garlic, chopped
2 red peppers chopped
About 10 mushrooms, chopped
glass of white wine
tin of tomatoes
chicken stock
edame beans
Small cup of black olives, chopped.

1.  Soften onion in olive oil, add chorizo and fry so that it lets out spicy oil.
2.  Add chicken and fry for a couple of minutes.
3.  Add vegetables, garlic and chili flakes.  Turn around in the pan for a couple of minutes, until all the oil is coating the meat and veg.
4.  Pour in wine.  Allow to simmer for a couple of minutes, then a tin of tomatoes, and about a pint of stock.
5.  Simmer, chuck in edame beans (or frozen peas) cover and stick in oven (or on a lowish heat on the hob) for 20+ minutes.  If on the hob, check every now and then that it hasn't become too dry.
6.  10 minutes before serving stir in chopped olives.
6.  Serve with rice.

Rice and dhal

I was recently told that dhal means something along the lines of ... spices put in at the end... the wording which was used - and I can't even remember how I found it out - was more glamorous.  Up until this point I thought dhal was generic for lentils.  I have tried this interpretation a few times now - and I think is is the secret!  I have made lentil based curries (or as I thought dhal... with lentils, veg and spices cooked together) for years - and though they are OK - they have never been as delish as some of the dhal I had whilst living near Southall, London - or from the "curry mile" in Rusholme, Manchester.  This dhal is basically boiled lentils, with a roasted spice hot sizzly oil chucked in right at the end - it's fresh and spiky - and makes a huge difference.

Rice - basmati
Lentils - yellow (other types are fine too)
Onion

1 tsp Fennel seeds
1 hottish chili
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
1 curry leaf
salt
Garam masala mix
Olive oil

Natural yogurt


1.  Rinse lentils and put on to simmer in plenty of water, for about 30 minutes (depends on lentils - you want to cook them until soft).  I also chucked in about a quarter of the finely chopped onion, just for the savouriness, but you don't have to.  Don't let the lentils get dry, spoon any scum off the top as you go.
2.  Rinse rice, and cook it as you know how ... I bring it to the boil on the hob, water 1 inch above the rice - lid on and in low oven until all the water is soaked in... at least 20 minutes, but can sit there happily for ages.
3.  When the lentils are nearly ready - roast whole spices and the chili in a dry frying pan.  As soon as the aroma ramps up chuck in olive oil, finely chopped onion, then finely chopped garlic and any powdered spices, add salt now.  Heat through for a few minutes.  Chuck sizzling oil/spice mixture into cooked lentils - stir in... this is the revelation!  It makes an enormous difference.

Ideally you would serve as part of a gorgeous mixture of wet and dry dishes ... but I was on my own, so a splodge of yogurt and this was it - but it was DELISH!

Very lazy kedgeree

If you have read this blog before you will know that I have the privilege of living with an Aga.  I say "living with" rather than owning, because an Aga really does become a member of the family, as it greets you with warmth every time you come into the kitchen, but it has some idiosyncracies which you have to learn to live with.  If, like me, you are spoilt and have an aga ... this is proper, proper easy - you bring it to the boil on the fast plate, and then stick it in the simmering oven for how ever long... 20 minutes to 2+ hours.  In a kitchen with a hob and oven - put the oven on to quite low - about 140 I would think, as soon as you come in - faff with ingredients briefly - on the hob for less than 10 mins and in the oven for half an hour or longer ... ie. put your dinner on, go swimming, gym class, parent teachers evening etc ... and dinner will be ready when you step back through the front door.

You need a cast iron casserole - or other heavy saucepan with lid - basically it has to go from hob to oven, and be covered without any harm coming to it.

rice (I used basmati)
curry powder of your choice (I used organic balti mix)
spring onions
veg - I used spring onions, endame beans and mushrooms - was going to include spinach before the end, but forgot
smoked haddock


1.  Put rice in casserole, mix in curry powder/paste and cover with enough cold water to cover + about 1.5 cms above.
2.  When it comes to the boil add chopped veg over the rice.
3.  Place fish on the top.  The water/stock should still be slopping about at least half way up the fish fillets (unless you have really stuck shed loads of veg in, in which case perhaps just below the fish).  Cover, transfer to oven.  Leave in oven for 20 minutes at least.
4.  If adding soft greens (eg. spinach or frozen peas) add them 10ish minutes before serving)

Measurements are vague - timings are vague - as long as you get it to boiling before putting in warm oven, and as long as you leave it long enough this really is a very very easy, forgiving dinner.  Obv, if you want proper kedgeree you use cooked rice, a more complex spicing mixture and cooking processes .. oh, and some boiled eggs.  But - I was busy, and I loved it.

Tilapia fillets with pesto.. and pasta thingy

I ate this, and I enjoyed it.  However, I was very hungry, and I like all the constituent elements.  I cannot wholeheartedly claim that it all goes together!  I think some tomatoes (fresh, not tinned) tossed into the pasta mixture might have brought the mediterranean vibe together more.  Having said that - I would have it again in a heartbeat.  AND I didn't have to buy/ supplement a single ingredient, and it stopped some stuff going to waste.  So, as far as I am concerned RESULT.

I don't think my primary victim would be a big fan - but that's a lot to do with the aversion to fish .. and spinach.


2 tbsp olive oil
3 tilapia fillets
3 tbsps pesto (mine today was from a jar, but if it's homemade, so much the better)
1 cup mushrooms
1 crushed garlic clove
1/2 cup macaroni (when dry)
Handful spinach leaves
5(ish) tbsp half fat creme fraiche


1.  Place the fish fillets in an oven proof dish, which has been drizzled with a tiny drizzle of olive oil, and spread pesto on top (if you are going to keep any of the pesto for another day, make sure you don't "double dip" - or cross contaminate... ie.  do not dip into jar, touch fish with spoon, and then go back into the jar ... that way food  poisonning lies.  Put slathered fillets in the oven (about 180)
2.  Chop mushrooms and fry off, gently, in olive oil, after a couple of mins add crushed garlic (optional .. obv).  (Whilst bringing pasta water to the boil)
3.  Cook pasta in boiling water according to packet instructions (lets say 11 mins)
4.  When mushrooms have released their liquid (the sound of them in the pan changes), add a couple of spoons of pasta water and chuck in spinach.  Take off the heat after a out a minute and let the spinach wilt.
5.  When pasta is cooked, drain and add to mushrooms and spinach, add big dollops of creme fraiche (you might want to return to the heat if its been waiting around) and stir in, until lovely and creamy.  grind on black pepper, and salt to taste.
6.  Chuck pasta and veg on a plate and place fish on top.
7. Scoff ... ponder about whether they go together (and then comment here! ...)

Spicy tilapia fillets with rice, veg and wilted spinach

No prizes for presentation on this one, but it was quick, healthy and tasty.

1 tbsp olive oil
chili mix
natural yogurt
3 tilapia fillets
rice
vegetables (green beans & purple carrots)
spinach


1.  Cook rice and steam chopped vegetables.
2.  Mix chili seasoning into natural yogurt, coat tilapia fillets.
3.  Wilt spinach in very little water.
4.  Fry marinated fish in olive oil for a couple of minutes either side.
5.  Put out neatly on plate... chortle.

Effortless plaice and vegetables

Home alone this week, as my primary victim is enjoying a week sailing in the sun in the Greek Islands.  So, after catching up with work today, wanted to take full advantage of the opportunity to cook fish (primary victim is not keen on the flavour, and HATES the smell) - but to also have time available for lots of faffing.  I find that faffing is an activity best enjoyed in quiet me moments.

So, this took 10 minutes (if that) to put together, and left me with a full hour to enjoy faffing / mooching - and a little bit of plotting.

Then, make a hash of putting it out, but it was delish nontheless.


Recipe

1 tbsp olive oil
1 leek
Handful green beans
I clove garlic
4 big (or more smaller) mushrooms
4 medium sized new potatoes
2 tomatoes
2 plaice fillets
1 lemon

Do this:-

1.  Chop leek and sautee in olive oil.
2.  Add chopped green beans, chopped mushrooms, sliced potatoes and crushed garlic, stir around for a minute.
3.  Add a cup of water.  Simmer for a couple of minutes.  Move veg around to form a single layer.
4.  Layer fish on top.  Add tomato and lemon slices.
5.  Season, cover - stick in oven for about 30 minutes (or an hour in this case).

Vegetable soup with noodles

We are on a health kick.  What with the sponsored swimming and sensible food we should be skinny in about 10 minutes.  It's also turned a bit cold, so I thought soup might be in order... bit of a chili kick, and it hit the spot.







Serves: 4,  Calories per portion:  approx 270;  Price:  approx 75p per portion.


Vegetable soup with noodles.

1 tbsp olive oil
1 onion
1 clove garlic
1 red pepper
2 carrots
150 g green beans
100g mushrooms
Good pinch of chili flakes
4 blocks of noodles
miso soup mix
2 pints chicken (or veg) stock
1 tsp marmite

1.  Sautee chopped onion in olive oil.
2.  Chop other veg finely and chuck into pot with onions.
3.  Add crushed garlic, chili flakes and stir.
4.  Add 1 sachet mixo soup mix, tsp of marmite and 2 pints of chicken stock.
5.  Simmer unit veg is soft, probably about 12 minutes.
6.  Add noodles and simmer for another few minutes.
7. Taste, season, scoff.

Sausage paella

Beautiful sunny Sunday, which got a bit windy towards teatime - could have been Spain, not Cheshire.  So, what with bargain sausages in the fridge and veg left in the veg box - we settled on paella for dinner.  Made shed loads, so outlaws took some home for the freezer and the dogs had a treat.

The bargain sausages - were infact bargain pork meatballs, but they looked too big for a mouthful, so I split them in 2 and made 24 smaller meatballs from them.  Had they been actual sausages I would have taken them out of their skins and rolled them into small meatballs.

Serves: 8, Calories per portion: approx 250  Price:  Approx:  70p

1 tbsp olive oil
50g chorizo
1 leek
400g sausages/ meatballs
1 garlic clove
pinch of chili flakes
150g (ish) rice
pinch of mixed herbs
1 courgette
1 red pepper
200g green beans
200g mushrooms
2 tins of tomatoes
2 pints of chicken stock, with a pinch of saffron if any is available

1. Chop chorizo into small dice.  Roll sausage meat into small balls.
2. Fry chorizo in small splash of olive oil, until it starts releasing its coloured oil, and crisping a bit around the edges.
3. In a separate pan fry sausages balls in another splash of olive oil, just to get them firm and get a bit of colour on them.  Remove from the pan and keep them to add in later.
4.  Add chopped leek to the chorizo, and stir around until a little bit soft.
5.  Add rice to chorizo and leek and stir until every grain is coated.
6.  Chuck in chopped veg, garlic and chili.  Stir in stock and tomatoes.
7. Simmer.  Add sausage balls - simmer again.  Try not to stir too often.
8.  When veg is soft leave to stand for a few minutes - scoff.

Asparagus and pea risotto

Not feeling too great at the moment, and craving a bit of comfort food... what better than risotto? - and asparagus in the bargain shelf (£2.55 - not so much of a bargain, but it is a treat).

I happened to have thai jasmine rice handy, and not risotto rice, so some authenticity lost, but still works.

I didn't sautee the celery quite long enough, so it kept a bit of crunch... I think it would be better all soft, but it was tasty.

Serves 4.  Takes about 30 minutes.  Approx calories:  365 per portion  Approx price:  £1.86.

Recipe

Tablespoon of olive oil
5 spring onions
1 clove crushed garlic
1 red pepper
Handful of chopped celery
White rice - about 200g
About 2 pints of stock
Bunch of asparagus
Handful of frozen peas
Half a tub of low fat cream cheese
Handful of grated parmesan

1.  Chop celery, red pepper and spring onion.   Sautee in olive oil for a few minutes.  Add crushed garlic and stir around.
2.  Add rice and stir to make sure that every grain has a film of oil on it.
3. Add stock, a ladle at a time, allowing it to cook into the rice... keep stirring and adding - it'll take about 15 minutes.
4.  Add chopped asparagus stems after about 5 minutes of adding stock.  After another 5ish minutes add frozen peas and asparagus tips.  Keep adding stock and stirring.
5.  When rice is soft, take it off the heat and allow to stand.
6.  Stir in cream cheese and parmesan, season and scoff.

Beef burger casserole

Well, I love a bargain - and yesterday it was bargains galore in the supermarket.  If you get there at the right time things which are out of date that day get their second discount... and this particular supermarket doesn't remove the 2 for £4 etc calculation - so you get even more money off - let me explain - 2 lots of 4 burgers at 2 for £4 reduced to £1.25 per pack.  They usually sell for £2.59 so you also get £1.18 extra back - which brings the pack price down to 66p ... chortle.  so, one pack for tea, one pack for the freezer - job's a goodun.  However, I did not fancy burger (per se) for tea, so chucked a load of stuff in a pan and called it casserole.  Most of the other stuff were fantastic bargains too, so it was a casserole dictated by bargains, rather than anything else.  Add the side of sweetcorn cost 2p using the same mechanism.

Served 5:  To cook:  45minutes cos I just bunged it in and left it.  Approx price per portion:  28p

1 tbsp olive oil
2 cloves of garlic, crushed
1 chopped onion
4 Aberdeen angus burgers
1 pack runner beans, sliced
7 baby courgettes, chopped
1 tin tomatoes
1 pint chicken stock

Steamed rice
Sweetcorn

Method

Sautee onion in olive oil, when a bit soft add chopped up burgers and garlic.  Add veg (whatever you are using), stock and tomatoes - lid on, simmer or stick in medium oven for a while.  I was watching Corrie so it stayed in for half an hour (Tyrone should not be taking Kirsty back IMHO).  Meanwhile I had cooked rice and sweetcorn.  Yum.  Victim looked at it quizzically but did not complain - and the plate was cleared.

You've gotta love leftovers

Working from home, and on a tight deadline, so needed something quick.  Fortunately, despite some people's protestations, there is nearly always something in the fridge which will take minutes to whip up into something both tasty and healthy.  Today was no exception - our own eggs - left over veg from Sunday dinner - a spring onion - dah dah - garden omelette.

I calculated the price by (over)estimated amount used from  a standard supermarket packet.  What this reminds me is not that this was pricey - but the importance of not wasting leftovers etc.

Garden omelette, with a bit of salad

Serves 1:  Preparation time:  7 minutes.  Approx calories 399:  Approx price: £1.07 (if you had to buy the eggs, and the veg wasn't already costed into another meal - I think it's more like 35p)

1/2 tbsp olive oil
1 spring onion
Big handful of cooked green beans (or other veg)
Torn sections of mozzarella (optional, or use other cheese)
3 eggs
Seasoning
Lettuce and radishes

1. Toss spring onion into hottish olive oil and fry.
2.  After a minute or so add leftover green veg and flip about a bit.
3.  Tear in mozzorella
4.  Pour over whisked eggs.  Wait until the edge has cooked a little and pull into the middle, tip pan to allow uncooked egg to move to the edges.  Either continue like this until cooked, or stick under a hot grill for a minute or so.
5. Serve.  scoff.

Prawny stir fry with noodles

An interesting day all round.  Victim may have the opportunity of an adventure of a lifetime, but we can't say much yet.  A mate has had an amazing invite to an International trade thingymajig... but not allowed to say anything about that either!  There was a traffic jam on the way to the pool, so swimming training was stalled for the day (only 160 lengths this week.. smug grin).  Then, we were going to go out for dinner, but couldn't decide where to go - and came to the conclusion that it is usually quite disappointing, so opted for a nice spicy prawny treat  instead.  Victim didn't say much - but I think that is mostly down to me insisting on a Corrie overdose rather than a reaction to the dinner - cos it was all eaten.

So, prawny stir fry with noodles:-

Serves 2:  Takes:  about 20ish mins - start to finish - 10 mins cooking time: Approx calories per serving:  395  approx price per serving: £1.90

Ingredients (indicative, not exhaustive - use veg you have available, amounts approximate to say the least)

1 tbsp peanut oil
Vegetables: spring onions, orange pepper, carrot, courgette, mushrooms, green beans, radish, beansprouts
handful of prawns
1 clove garlic, crushed
1 tsp ginger puree
1 finely chopped chili
1 tbsp tomato puree
2 tbsp rice wine
2 "cakes" of dried noodles
pinch of sesame seeds

Method:

1. Chop veg, and mince garlic and ginger, finely chop chili.
2. Put water on for noodles, heat peanut oil in large frying pan/wok
3. When the oil is hot chuck all veg in and toss around a bit.  Add garlic, ginger, chili and toss around a bit more.
4. After a couple of minutes add tomato puree, soy sauce and a splash of rice wine - and about half a cup of water.
5. When noodle water boils chuck noodles into it - and chuck prawns into veg (if you are using frozen prawns thaw them out in boiling water first - boil kettle pour onto frozen prawns, swirl about, leave for 30 seconds or so, check they are soft - then chuck into veg).
6. Chuck veg about happily, and a minute or so later add beansprouts.
7. Drain noodles and add to stir fry.
8. Toss energetically, sprinkle on sesame seeds, and more soy sauce if you think it needs it.
9. Scoff

Chicken and mushroom stroganoff with cavolo nero

Day 3 of "training" for swimming the "channel" and I did my 40 lengths.  I am swimming the 22 miles of the channel - in a pool - between September and December to raise money for the Alzheimer's Society - see link to the right - and feel free to sponsor me.  (But more of that another time).  The victim, swimming with me, kept banging on about pie for dinner.  No, no, no ... there is no point swimming up and down just to reinsert the calories when you get out.  So, after the usual, spag bog, ricey stuff, pie requests we managed to land on stroganoff - which was good because a number of the ingredients were sitting in the fridge really needing to be used up.  Cavolo nero is just ready for harvesting in poly the tunnel, so I added that to mine.  Victim refuses anything quite so blatently green, so had some beetroot and radishes as a starter... go figure!  Anyway, there is too much cream to be really "diet", "low fat" etc, but I'm sure it's better than pie!

Chicken and mushroom stroganoff

Serves: 4.  Time: approx 30 minutes:  Calories:  approx 450 per portion  Cost:  approx £1.30 per portion

1/2 tbsp Olive oil
1 Onion
1 Leek
1 Celery stick
Garlic clove
2 skinless chicken breasts
Chicken stock (cube is fine)
About 12 Green beans
About 4 Runner beans
Some Mushrooms
Paprika & black pepper
100ml Half fat creme fraiche
100ml double cream
Chopped parsley

Tagliatelli - about 70g per portion

Method:

1. Chop and sautee in olive oil - leek, onion and celery.
2. Add bite sized pieces of chicken breast, turn over until edges are a bit coloured.
3. Add crushed garlic, and a cup of stock (add more if it looks like it's a bit dry).
4. Cook tagliatelli in salted boiling water.
5. Add chopped beans and mushrooms, and simmer until beg is soft and chicken is cooked, season with salt, pepper and paprika.
6. Just before pasta is al dente add creme fraiche and cream to chicken and vegetables.
7. Drain pasta and  mix into sauce.
8. Chuck in chopped parsley and sprinkling of paprika.
9. Scoff (with or without steamed cavolo nero (about 7 minutes steaming) or crunchy salad.

Thai chicken curry

A few days ago we had a trip to Rusholme to stock up on spices, and found a BIG bag of Thai curry paste.  So we had to try it.  Lovely.

So, tonight, I was going to make a veggie Thai curry,  but victim suggested prawn.  I didn't fancy prawns, so we ended up with chicken and assorted vegetables.  It was delicious.  Victim declared it too hot for me, and had some creme fraiche.  Wuss!  I could feel the heat, but scoffed the lot.

I have decided to try to be a tiny bit more official with recipes, separating out the ingredients and methods, let me know if you prefer this - or hate it!


Serves 4:  Approx 30 minutes prep time:  Approx: 395 calories per portion:  Approx:  £1.35 per portion


Ingredients:

1/2 tbsp peanut oil
2 skinless chicken breasts
1 tbsp curry paste
1 crushed garlic clove
Vegetables eg. spring onions, orange pepper, small asian aubergine/courgette things, green beans, string beans, mushrooms, beansprouts
Tin coconut milk

Method:

1. Fry bite sized pieces of chicken breast in peanut oil for a few seconds.  Use a wok or decent sized shallow pan so that you can get everything in.
2. Add curry paste and garlic.
3. Add chopped vegetables, except beansprouts, turn over a few times and then add a cup of water.
4. Simmer for a bit, add coconut milk, simmer some more until vegetables are a bit soft and chicken is cooked through.
5. Stir in big handfuls of beansprouts and turn over in sauce for a minute 'til they are heated through.
6. Serve over thai jasmine rice.

fish and aubergine curry

Getting the victim to eat fish is no mean feat, so I tried again with a kind of Malayan fish curry (curry mix provided by globe trotting mate, so it is the genuine article).  I have made something similar before - but this time I used more authentic ingredients.  So - rice in usual way - and chopped and sauteed in peanut oil onion and garlic - added grated ginger and good shake of curry mix.  Then added celery and sauteed until until soft.  Then added chopped aubergine, courgette and red pepper and a can of coconut milk.  Simmer gently for 20 minutes or so, until vegetables are nearly done.  Then added bite sized chunks of haddock, and some good old frozen peas.  Lid on, simmer again for about 10-12 minutes.  When fish is cooked dinner is done.  Check for seasoning, squirt on lime juice and jobs a good 'un.  Victim ate it, but didn't say much. I liked it (and I don't like aubergine that much).  It was half fat coconut milk, so hopefully not too calorific, and fish is good for a person - however resistant!

Vegan party food

So, a couple of friends were celebrating their Civil Partnership, and I volunteered to help out with the catering.  Another chap had also volunteered, and he got all the meaty options.  So I was tasked with 2 veggie mains, and a couple of salads.  There was also the possibility that there were some vegan, some lactose intolerant and some gluten sensitive guests - so I decided on making my contribution completely vegan and gluten free.

Vegan moussaka - first I cooked up 1.5kgs of lentils... this is a lot of lentils!  I really only needed 1kg.  Then I parboiled 7.5 kg peeled potatoes... that's a lot of potatoes!  I really only needed about 5kg.  Anyway - the recipe - sautee chopped onions and garlic - infact 2 lots simultaneously, for the 2 bottom layers.  Heat 3 litres of soya milk with bay leaves and an onion.  To the onions and garlic add i) chopped celery, drained lentils, mint, cumin, a bit of chili and seasoning, squirts of lemon juice ii) mediterranean herbs, chopped peppers, aubergines, courgettes and tins of tomatoes.  Cook the bottom layers for about 20-30 minutes.  Make a bechamel type sauce with olive oil and gluten free flour, and the drained soya milk, grate in a little nutmeg.  Chop potatoes into slices.  Layer up - starting with about 3cms lentil mixture, 2 cms vegetable mixture, bechamel sauce and potato slices - drizzle with olive oil - bake for about 45 minutes.


Potato salad - boiled 5kg new potatoes - when cooked drain and stir in olive oil, chives and parsley and seasoning while still warm.


Potato, mushroom and chickpea spicy casserole - sautee onions and garlic in olive oil, with chopped celery and carrot, with a spice mix (chili, cumin, black pepper, cayenne, oregano) - add chopped potatoes (4kg), loads of mushrooms and vegetable stock and tins of chopped tomatoes - simmer for an hour.  Add drained tins of chickpeas, check seasoning.  Simmer a bit longer.


Also made tomato, red onion, radish salad with baslamic dressing


Other people's guests were the victims, and I did not hear any complaints.  There was shed loads of delicious food, including lots and lots of pork products (pastrami, roast pork, pulled pork, hams, sausages....) but even so, amazingly 2 enormous pots of moussaka, nearly 8 litres of casserole and 4 very large salads were pretty much demolished.  Whoever made the cakes also did a fantastic job.


And congratulations to the happy couple - it was a great night - with some fantastic entertainment - Samba dancing and some singing as well as the scoffing.

Pork, butter bean and apple casserole

Another autumnal day in July, calling for another autumnal comforting casserole.  So, today, pork, butter bean and apple with mash and peas.  Sautee one chopped onion with celery, diced pork shoulder, garlic, mixed herbs, pepper, courgette, green beans and mushrooms. When a bit cooked add a spoonful of English mustard and a sprinkle of flour to thicken the sauce.  Turn over until the flour is thoroughly mixed, then add some chicken stock.  Simmer for a good half hour, and add chopped apple and butter beans, and a sprinkle of paprika.  Simmer a bit longer and serve with mash (or rice).  It was OK, nothing more.

Stuffed roast peppers

Sunny day - that's more like it!  So something more summery, using what was in the fridge and poly tunnel.  Halve peppers and drizzle with olive oil - roast for about 30 minutes.  Meanwhile cook some rice.  Steam some veg - in this case green beans.  When rice is cooked stir in chopped spring onions, the steamed veg, frozen peas, shredded mange tout, finely chopped red chili, chopped parsley, mint and basil.  Season well.  Chopped and added mozzarella and a handful of pine nuts. Spoon some of the ricey mixture into the pepper halves and return to the oven for about 15 minutes, until they are heated through again.  Yum.  Victim suggested replacing mozzarella with blue cheese, which would work - but make sure that you season well, and drizzle olive oil, so that they are not dry.  We had them on their own - I think a dressed rocket/spinach salad would be a great accompaniment.

Sausage casserole

Sausage casserole, in July?  Yes, because of the grim weather this sort of autumnal dinner was required.  Fry sausages with onion and garlic, add celery, red pepper, mushrooms, and because there was some in the fridge sweet potato.  Sautee for a bit until veg is a little soft, but not cooked add tin of chopped tomatoes, splash of hot sauce and a pint of stock.  Add chopped beans (or other green stuff) and chuck in the over for about 40 minutes. Served with brown rice.  Victim scoffed it but didn't say much.  However, chopped up, mixed with the rice and served to additional victims who had suffered car trouble and many hours on the motorway as "gunge" at 11:30pm it was very favourably received.

Nectarine and blueberry clafoutis

Like a sweet yorkshire puddingy thing with fruit in... the classic version would have cherries, but we had nectarines and blueberries.  Make a batter from 4 eggs and soya milk, with a dash of vanilla.  Let it stand while you prep the fruit.  Slice nectarines into flan dish and scatter over blue berries - sprinkle with a tiny amount of cinnamon and some brown sugar.  Finish the batter by adding a pinch of salt, and some sugar - whisk.  Add in sieved self-raising flour to form quite a liquid batter. Whisk well and pour over the fruit.  Bake for about 30minutes, until puffed up and oozy.  I liked it - but once again, not quite sweet enough for victim.

Tuna salad

This is not even a recipe, as it's so easy - but I include it because I have seen people buying jars of tuna sandwich filler etc... and it is so easy, and more delicious to make it yourself.  To a can of drained tuna add chopped spring onion, celery, roast red pepper, cucumber, radish and gherkin.  Mix in 1 spoon of mayonnaise and one spoon of natural yogurt, grind on black pepper.... easy, incredibly quick and delicious - and people buy this stuff at great expense from the chiller compartment.  Use as sandwich filler, baked potato topper or on its own.  Victim had breadsticks, and says it's yummy.

Caribbean(ish) turkey, squash, sweet potato and peanut casserole

Diced turkey in the fridge, and some random vegetables... What do you do? Well, I did this... Chopped and sautéed one onion, garlic, one red pepper, one courgette, one peeled sweet potato and half a chiquito (or butternut, or other) squash.... After a few minutes add turkey, stirred until edges were a bit cooked. Added tin of chopped tomatoes, pint or so of chicken stock and good splash of hot sauce. Stuck in the oven for an hour while watching Saturday night film ... Before serving added chopped spring onions and some peanut gravy mix ... Could have been peanut butter and chili. Served with brown rice and natural yogurt. Victim liked it! Shed loads left for freezer.

Pork biryani

Victim was hankering biryani (go figure!), and we had some pork shoulder steaks in the freezer... and loads of veg from the veg box... so I fashioned this... and it was DELICIOUS (even though I say so myself).  Downside... enough left over for the rest of the week... Upside ... palmed it off on the neighbours... and some left for the freezer.  So, instructions... marinade diced pork in rogan josh curry paste, garam masala, loads  of crushed garlic, star anise, bay leaves, and some olive oil for at least an hour.   Meanwhile cook rice, and parboil some potatoes.  Sautee chopped onion until soft, add chopped veg (celery, red pepper, courgette, mushrooms, a turnip and fresh tomatoes) and cook gently until veg starts to soften. Season.  Add chicken stock and tin of chopped tomatoes.  Simmer again.  Cook pork in hot pan for about 10 minutes, including marinade - this stage is to seal the meat, but more importantly cook off the spices.  When the meat mixture has sizzled away for 10 minutes or so, add vegetable suace and mix well.  Chuck potatoes on the top and layer cooked rice over these.  I then added chopped almonds and cashews, and sultanas.  Cover tightly and cook in medium oven for at least an hour and a half.

Bread and butter pudding

Until tonight I would have claimed, vehemently, that bread and butter pudding is absolute pants - and there is no way I would think it a decent end to a meal ... or a nice afternoon sweet treat.  Until tonight!  We had shed loads of stuff left over, and I am trying not to waste stuff, so when victim suggested bread and butter pudding I stifled the gag reflex... and gave it a go.  IT IS YUM.  When I have tried it before it has been cloyingly sweet, dry, heavy, soggy, plastic tasting ... and altogether nasty ... but today, it was warm, sweet, but not too sweet, the texture was light but not soggy, and the top was crunchy, in all it was fruity, custardy and delicious.  So - we had a lovely crusty loaf which we bought for gathered victims with cheese after dinner - but stuffed ourselves so full of dinner (no pics cos I was distracted - but it was butter bean casserole, green beans, wilted spinach with cottage cheese and rice) - and trifle (no pics cos victims dove in so quickly that I didn't get a snap - but used brand new beautiful trifle bowl, am sure this will feature here eventually)... that we didn't get around to cheese.

Anyway - back to the bread and butter pudding.  Sliced left over loaf and buttered, layered in oven proof dish... scattered on, and in between slices, big handfuls of raisins.  Made a custard mix of 6 eggs, sugar, splash of vanilla and about 2 pints of milk... whisked together.  Tasted eggy milky mix and adjusted sugar until it was quite sweet, but not tooth achingly... it does have to soak in to all that plain bread, it needs to be a "light" custard, enough eggs so that it will set, but not so many that it is gloopy and then hard in the cooked dish (in between texture of single and double cream).  Poured custard onto bread and fruit.  Push bread into custard to that every crust soaks in the milky goodness.  Weigh the bread down gently (eg put another dish on top) and let it soak in for 30 minutes.  Spinkle top with brown sugar and bake at medium heat for about 30-40 minutes - until custard is set and top is slightly browning.  Allow to cool slightly, then scoff.

I'm a convert - who'ld a thunk it! (Victim said it wasn't quite sweet enough - but has a legendary sweet tooth)

Bring on summer - spicy hake with 3 salads

There was some sun today - hurray! So, I thought I would try to prolong the good sunshiny vibes with a salad dinner.  I had spicy hake, but also chucked a burger in for the victim ... just as well, as spicy fish was properly poo-pooed (silly! was delish).  OK - in order of cooking - beetroot, borlotti bean and mozzarella, coleslaw, waldorf (kind, sorta, ..ish) salads... spicy fish "goujons", green salad.

recipes - such as they are - beetroot, borlotti bean and mozarella salad.  I had beetroot and borlotti beans in the veg box this week, so made it from scratch - vacuum packed beetroot, and tinned beans would be proper tasty, and much less time consuming.  So, starting from the raw state... roast washed (but not peeled) beetroot in a tray with garlic, slosh of olive oil and splash of balsamic until beetroot is soft - I cover tray in foil and test after about an hour, knife should go in with very little resistance.  Meanwhile, pod and then boil borlotti beans - takes about 12 mins from boiling - but depends on beans.  Cool beetroot, cool and drain beans.  Skin beetroot (I always use gloves) and cut into bite sized pieces.  Mix together beetroot pieces, beans, chopped radish, mozarella - torn into bite sized bits, basil leaves, seasoning, olive oil - taste...yum yum - add splash of lemon juice/vinegar if needs a little sharpness.  Sorta waldorf ... well, as kids we hated walnuts, so Mum invented this with almonds... it may have morphed over the years, but it's proper simple, so morph it yourself.. Chop a fair bit of celery into small, but still chunky, chunks, add some chopped onion... chop apple - add - squirt with lemon/lime juice - mix up until all apple has touched acid juice, at this point I added chopped orange and red pepper.  Chuck in handful of almonds, small spoon of mayonnaise, good teaspoon of horseradish and about 2 tbsp of natural yogurt - season - taste, adjust... should be crunchy, savoury and refreshing.  Coleslaw... everyone has their own recipe - but finely shredded red onion, about 3 times as much red cabbage and white cabbage, grated carrot - lemon/lime juice or cider vinegar, and good pinch of rock salt... let sit for 30mins, cabbage will start to soften slightly.  Stir in splodge of mayonnaise and some natural yogurt (adjust proportions depending on whether you are trying to reduce fat (0% mayo lowest fat... all mayo if you are a skinny imp wanting to chunk up).

Spicy fish - was hake (could've been most white fish, tuna or salmon) - cut into strips and tossed in flour and fish curry spices - fried - hot and quick...

Delish.

Lettuce... OK - for completeness - I tossed it in lime juice and a whisper of olive oil.

Cheesy noodles with spicy bean casserole

As we were wandering aimlessly through the supermarket aisles, the victim declared a hankering for "Pot Noodle".... sheesh!  So, I tried to fashion something not to replicate, but to echo the best in the product, and minimise the processing... So, spicy bean casserole - nothing to do with the instant product, but savoury cheesy noodles to go alongside to provide the comforting (and ever so slightly slimy) texture.  Casserole:- Chop and sautee in olive oil:- onion, garlic, celery, courgette and roasted peppers (veg of your choice obv).  Add very finely chopped red chili and tbsp(ish) mediterranean herbs.  When vegetables are soft add tin of canneloni beans.  Stir through, add tin of chopped tomatoes and a cup of stock.  Simmer, season, simmer etc - until veg are all soft and flavour has developed (at least 30 minutes, but as long as you have really).  10 minutes before you are ready to eat cook noodles in boiling stock - I used 4 minute egg noodles in vegetable stock.  Don't swamp the noodles, you want the stock to soak in as they cook, so I started with about 200ml per noodle portion, and added a little more water when they looked dry.  When cooked, pull of the heat for 30 seconds, allow stock to soak in (if they are still wet drain off most of the excess stock) and stir in good dollop of cream cheese and a tbsp grated parmesan.  This makes the noodles slippy, deliciously stodgy and savoury.  Serve, with grated black pepper.  I think this was a success.  Victim slurped all noodles, but declared the bean casserole "too hot" - which is very odd, because it's usually me who wusses on spicy, and I finished mine no probs.  To avoid this catastrophe, be careful how much fresh chili is added!

Mushroom etc stroganoff(ish)

OK. We eat quite a lot of pasta dinners.  I do not apologise.  This dinner, however, takes you away from the tomato (or tomato/meat/cheese)
 sauce with spaghetti/whatever, and towards a slightly more eastern european flavour [please note, no claim to any authenticity etc..] What I was going for was an earthy, slightly hot and aromatic, slightly crunchy silky smooth sauce with perfectly cooked, biteful pasta to add body.  So, the chosen pasta was tagliatelli (follow instructions) - I boiled the pasta for about half a minute less than instructed, but let to drain for half a minute, and rest in the sauce for a good couple of minutes before dishing up.  So, the sauce, chopped onion sauteed in olive oil, added minced garlic (quite a lot), sautee until onions nearly transparent (not burnt) - add chopped veg - today red pepper, green beans, celery, mushrooms & edame beans - and minced garlic - chucked  in glass of white wine. Keep stirring, add stock (about a pint) and some water if necessary, to get all veg to soften enough.  When veg is cooked to just still slightly crunchy, the pasta should be nearly ready - if it is not on yet - cook the pasta - finish the sauce when the pasta is ready.  So, to veg stir in big spoon of cream cheese, some grated parmesan and a big splosh of cream - toss in pasta - Serve, scoff - well tasty!

Leek and potato soup

Slice and wash 2 large leeks, peel and dice 3 large potatoes.  Sautee leeks, garlic and celery, then add the potatoes, some mustard and a litre of stock.  I also stirred in a teaspoon of vegemite and a splosh of worcestershire sauce.  Season.  Simmer until veg is soft, liquidise in blender or using stick blender.  Stir in chopped chives.  Serve with natural yogurt and parsley.

Kedgeree

Cook rice, steam smoked haddock, hardboil a couple of eggs.  Sautee onion, red pepper, celery and mushroom in olive oil.  Stir curry powder/paste (balti in this case) into vegetables with a few spoonfuls of water.  Cook vegetables until soft, rice until cooked.  Add frozen peas to steaming fish for the last 5 minutes. Shell eggs.  Mix veg, rice, skinned flaked fish and eggs together.  Scoff.  Yum.  Victim still on adventures, so there's only my opinion to go on, but I'm just about to have seconds.

Smoked haddock with spinach and mushrooms

As easy as it sounds - steam smoked haddock (in foil in oven, in a pan on low heat the hob with some water and a lid, steam in bamboo steamer - could add squirt of lemon juice...) sautee onion and sliced mushroom in olive oil.  When fish nearly done (15 minutes), wilt spinach with onions, mushrooms and a tablespoon of water.  Grind of black pepper.  Scoff. Simple, delicious.  (Can you tell that fish hating victim is off on their adventures?)

Meatball and cauliflower pasta bake

This has to be one of the easiest things to chuck together, but it's tasty and relatively good for you.  Boil penne and cauliflower florets in salted water for about 9 minutes.  Mix 2 tins of chopped tomatoes with some squished garlic, salt and plenty of black pepper (you could cook this first, you could add other veg etc to make a more complex sauce, and/or chili to heat it up a bit, but this works).  Tip meatballs, drained pasta and cauliflower into oven proof dish, stir in tomato sauce.  Grate cheese on top.  In the oven for 20-30 minutes.  Scoff.  I wasn't sure if victim would like this, and we have been a bit pasta'd out recently - but the declaration was "tasty!".

Monkfish & talapia on the BBQ

Marinaded monkfish and talapia fillets for 20 minutes, in garlic, olive oil, lemon juice, white wine, chili flakes and salt and pepper.  Meanwhile made celeriac slaw ( celeriac, carrot, apple - through mandolin (managed not to damage fingers this time), light mayonnaise, lemon juice, natural yogurt) ... and greek(ish) salad - little gem lettuce, rocket, red onion, tomator, cucumber, red pepper, basil, black olives, feta - dressed with olive oil and lemon juice).  Griddled courgette - marinade in olive oil, salt and herbs.  Grill monkfish for about 8 minutes, courgette about 6 minutes and talapia for about 6 minutes - on hot barbeque.  Served, today, with rice.  Primary victim had burgers, but the rest of us enjoyed the fish.  I prefered the talapia to the monkfish - but I'd do them both again.

pizza - in wood burning pizza oven

I love my wood burning pizza oven - and so did gathered victims.

Baked potato with quorn chili

When the beloved victim is under the weather there is, fairly frequently, a request for chili.  Today, there was also a request for baked potato.  But speedily! Well, a chest infection does that to a person.  So, prick big potatoes and rub with olive oil. In microwave at nuke force max for 10 minutes.  Then transfer to hot oven for at least 20 minutes.  Meanwhile, usual story with the chili, chop and sautee in olive oil - onion, celery, red pepper and mushrooms.  Add chicken type Quorn pieces.  Stir in chili mix and herbs and season, add tin of kidney beans and tin of chopped tomatoes.  Simmer until potatoes are done - taste, season, serve.  Receive compliments from adoring victims, well, single short but appreciative comment as they go back to the Star Trek movie!  Hey ho - will be watching Corrie in the kitchen again, then!

Pasta and tuna pesto salad

Recipe:  be as busy as humanly possible all day - look in cupboards - panic - boil pasta, open some jars and a tin or two, chop some stuff and mix.  So pasta - shells, because, why not?  Farfalle would be OK, and penne or other shortish types, but probably not long pasta, or sheets.  Jars - roasted peppers, pesto, mayonnaise (lower fat), gherkins, olives: chop - red onion, tomato, cucumber & stuff from jars that needed to be in smaller pieces (gherkin, peppers, olives).  Chuck handful of frozen peas into pasta - bring back to boil.  Open tin of tuna, drain, chuck into mixed vegetables - add big splodge of mayonnaise, add drained pasta and stir all together with a nice fresh grind of black pepper on top. Victim didn't say much, but ate it all.  I enjoyed mine. Some left for lunch tomorrow - result!

Spaghetti carbonara (with peas)

Cook spaghetti.  Chop bacon into small pieces (I used unsmoked because it was what we had, but smoked would add a nice smokey sweetness).  Fry bacon with chopped mushrooms and garlic in olive oil.  Add frozen peas (not authentic, but the neither are mushrooms, and I do insist on adding veg when possible), stir until heated through.  Grate parmesan, whisk 4 small eggs.  When pasta is cooked drain and toss with bacon mixture.  Leave to stand for a couple of minutes then chuck in eggs and cheese and toss togther well.  Serve, with lots of black pepper, and more parmensan.  Easy, quick, yum.  Victim didn't say much - but finished it.