rosie's recipe of the day

Apple Spice Muffins

2009-10-14T13:26:00.001+01:00

Joy (11) made these yesterday and they were very yummy (even though I have the October cold). I have made them before and forgot about them, so glad I casually left my fave muffin recipe book out, when she was 'bored'. The book is called "Muffins, fast and fantastic"; my mum gave it to me and my aga- owning, domestic goddess sister is an addict too. (Get in!)
If you don't know about muffins, they are basically the US version of fairy cakes, only much quicker to make. They rise more, are a bit more doughy and more scrumptious. They should be eaten on the same day, but that is never a problem. You should really use proper muffin tins and cases, which are deeper than fairy cake ones. You can improvise but once you get hooked you will appreciate the benefits of the proper equipment.

Makes 12 standard muffins
9oz (255g) plain flour
3 tsp baking powder
1/2 tsp salt
1 1/2 tsps mixed spice
3-4 oz (85-110g) sugar
1 egg
6oz (170g) chopped apple
5 fl oz (150 ml) milk
3 fl oz (90ml) vegetable oil
2-3 oz (60-85g) raisins, sultanas or chopped walnuts (optional)

chopped walnuts for topping

1. Heat oven to 200C, gas mark 6. prepare muffin tins with paper cases or oil
2. Mix together dry ingredients, (sift if you have time)
3. Mix together wet ingredients in another bowl, add apple,
4. Pour wet mixture into dry and stir for half a minute, adding dried fruit/nuts at end
5. Spoon into tins, 3/4 full. Add topping. Bake for 20-25 mins till lightly browned

Apple chutney

2009-10-14T13:22:00.001+01:00

Just been asked for some apple recipes for a recipe book for Apple Day next weekend at Callis and Stubbing Wharf, 24th October.

I made this for my friends last winter solstice- it was much appreciated. I still have some left, which has kept, in the jar. Nice with cheese, eg, brie and crackers, but I have had reports of people just having it on bread on it's own. I've never made chuney before, but it was dead easy. I just had to keep it bubbling till it set, which you test by taking out a teaspoonful and putting it onto a cold plate. I made it in a cast-iron pan, but sure any pan will do.

Makes 3 lb (1.5 kg)

2 lb (900g) cooking apples, peeled, cored and chopped
8 oz (225) sultanas, chopped
1 onion, finely chopped
Grated rind and juice of 1 lemon
1 tsp ground ginger
3/4 pint (450ml) vinegar
1 tsp caraway seeds (optional)
1 lb (450g) soft brown sugar

Put apples, sultanas, onion, lemon, ginger, and half the vinegar in pan, bring to boil and simmer for 20 minutes. Add caraway seeds, vinegar and sugar and simmer till chutney thickens, (which can be an hour or so). Pour into warmed jars.

berry muffins

2009-07-28T11:55:00.005+01:00

On a mission to make vegan blueberry/ currant muffins using all the berries I picked yesterday... will try this:

http://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/

this one also looks quite easy, but not convinced it will rise

http://vegweb.com/index.php?topic=11738.0

here's the recipe I used:

Plain Flour: 2 cups
Baking Powder: 1 1/2 teaspoons
Salt: 1/2 teaspoon
Sugar: 3/4 to 1 cup
Soya Milk 1 cup
Sunflower Oil: 1/3 cup
White Vinegar (I used malt vinegar): 1 tablespoon
Mixed berries- blueberries, recurrants, blackcurrants, raspberries: 1 1/2 cups

Yield: 16 muffins.

Mix dry ingredients, then add oil, vinegar and soya milk. Don't mix too much-1/2 minute

Gently fold in berries and 3/4 fill lined muffin trays

Bake 25-30 minutes in moderate oven- gas 5

Nut roast

2008-12-26T00:10:00.002Z

This is quite a simple standard vegetarian dish. It is not an exact science. I don't use a recipe for this- I just make it up as I go along, but here I will attempt to represent what i made for Xmas day dinner as my contribution to a huge feast including many roasted vegetables, sauces and gravy.
This version is Vegan.

I bought whole nuts for this, which I was going to chop/ blend, but I thought they had been eaten by the children and managed with only ground and flaked ones. Chopped mixed nuts are fine, but I prefer hazels or almonds.

Ingredients:
Nuts: 200g ground hazlenuts
100g flaked Almonds
(or ground almonds and chopped hazlenuts or... basically 12oz nuts)
1 cup oats
1 slice bread, crumbed (if not stale, lightly toast, leave to cool, then grate)
I onion, finely chopped
2 sticks celery finely chopped
6 mushrooms finely chopped
1 carrot, grated
sunflower oil
Juice and grated rind of 1 lemon
herbs- mixed, or pref, fresh, eg, thyme, small amounts of sage, rosemary
1/2 pint stock made with:
water
Soy sauce- 2-3 dessert spoons
Boillion/stock cube
yeast extract (Marmite)
Seeds for topping- eg sesame, sunflower, pumpkin
optional- cranberries for decoration

In large pan fry onions, celery and mushrooms in oil for about 5 minutes.
Turn off heat and add all other ingredients, the stock last, making sure the mixture is moist and sticky but not runny.
Press into a baking tin or loaf tin
Top with generous amount of seeds
Bake in moderate oven for about an hour to 1 1/2 hours, till firm and seeds start to brown. If in loaf tin, it may need longer and covering with foil so top doesnt burn.

Urm... that's it, i think... never written it down before...
I like it with roast potatoes and parsnips and gravy and cranberry sauce. You can eat it cold in sandwiches if there is any left over.
Quantities- the feast was for 12 but I need to make this much to fill the heart-shaped tin! And it keeps for days.

Just adapted this for someone who doesn't eat nuts- using red lentils...

mince for pies!

2008-12-20T23:26:00.005Z

1 lb Cooking apples, grated with peel on
12 oz Raisins
8 oz sultanas
8 oz currants
8 oz mixed peel (or use mixed dried fruit of course!)
12oz soft brown sugar
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2 oz chopped almonds (I get flaked and crush them with hands. This is instead of suet)
2 oz ground almonds (I only had hazel)
4 teaspoons mixed spice
1 teaspoon cinnamon
1 tspn nutmeg
Brandy- optional

Just mix it all together!

here's the recipie for mince pies!

Lammas Focaccia loaf

2008-08-02T11:37:00.007+01:00

I wanted to make a loaf for Lammas, and somehow came up with this, it seemed appropriate. leave out olives and herbs for plain focaccia.

7/8 cup water
3/8 (or 1/3) cup olive oil, plus extra for brushing
1 1/2 tsp salt
1 1/2 tsp sugar
2 tsp dried oregano (or other herbs)
3 cups strong white bread flour
2 1/2 tsp instand dried yeast

100g or so black olives, quartered

rosemary sprigs
5 cherry plum tomatoes
sea salt

Put first lot of stuff into breadmaker, switch onto dough setting. (or do whatever you do to make dough by hand- presumably mix, leave to rise, knead, leave to rise).
Add olives at begining of second mixing cycle.
Roll out dough into a round bread shape about 1" thick and prod with fingers.
Add halved tomatoes, sprigs of rosemary, sprinkle with salt and brush with oil.
Allow to rise for 10- 20 mins
Bake at gas 6 for 20-25 mins
Brush with olive oil again, or dip broken off pieces in when you eat it!

Dawn's Crazy Cake

2007-10-14T11:22:00.001+01:00

This is a vegan chocolate cake. Very simple and very yummy. For a large party cake like this double the quantities, otherwise it will make a 7" round sandwich cake. I use a special cup-measuring cup, which is like an old-fashioned teacup, and a large dessert spoon for the tbsp.

Sieve together:

1 1/2 cups SR flour

3 Tbsp cocoa

1 tsp baking powder

1 cup sugar

1/2 tsp salt

make 3 holes in dry mixture and add:

5 tbsp cooking oil

1 tbsp vinegar

1 tsp vanilla essence

1 cup cold water

beat with spoon and bake in moderate oven (180C, 350F, Gas4) for 30 mins in oiled/lined tin(s)

2007-08-05T01:04:00.000+01:00

My lunch: fried mushrooms and tomatoes on rye toast spread with miso, with wilted spinach.

This is a bit of a departure from my usual rye/sunflower bread with tahini and avocado.

the Quick Brown Pie

2007-02-08T23:29:00.000Z

The melt-in-your-mouth pastry for this pie was made with 2 oz each of plain flour, spelt flour and butter, a bit of sunflower oil and water. I'm sure have made pastry with just oil and wholewheat flour, I seem to remember using hot water- I'll have to investigate this one; haven't done pastry for a while, so it makes a change. I'd like to try pasties next.

Brown Pie is what I call Linda Mccartney meaty style pies. The filling was:

4 small onions, chopped small
1 large carrot, diced
1 or 2 pototoes, diced
a few green beans, chopped
A tin of, or ready- cooked brown lentils
1 tomato
-sauted in a little oil, water added, and pepper, pinch of herbs, boillion, yeast extract and soy sauce, and simmered from a while.
Topped with the pastry in a casserole dish and baked for 15 mins at 200C

This was served with leftover mash and tinned petit pois and carrots! It was quick and is was yummy and not heavy on our sensitive stomachs! Well, Joy and Meg ate it all, Fergus mainly the pastry, and Freddie, well, he's not really decided whether or not he really likes pie, but he ate the veg, anyway!

cookery in colour

2007-01-28T23:58:00.000Z

here are my lovely new measuring cups: I cup, 1/2 cup, 1/3 cup and 1/4 cup. useful for... muffins? I use 1 cup of water when making bread, but I do tend the weigh the flour, straight into the breadmaker pan on the electronic scales.
But they do look nice, hanging there, don't they? and they will always be there when I need them.

(the book is Marguerite Pattern)

romanesco cauliflower

2007-01-28T23:53:00.000Z

This picture is for my mum and anyone else who doesn't know what one looks like. Not a perfect specimen, and we have eaten some of it (the kids loved it!), but they never cease to amaze me: each floret is like a mini head of cauli and within there are infinite smaller heads swirling round in a pointed spiral.

Not on the label

2007-01-24T22:27:00.000Z

BBC NEWS Talk about Newsnight Not on the label: "Ethical Man has discovered a whole range of food additives don’t even get listed on the ingredients."

-Enzymes in bread, etc

salad

2007-01-24T19:20:00.000Z

For a change: salad, with plain boiled rice, hard-boiled eggs and potato salad.

Green salad: lettuce, apple, kiwi, cucumber chunks, cerery, walnuts.
+ Honey and mustard dressing: oil, lemon juice, honey, wholegrain mustard.

coleslaw: carrot and white cabbage with mayo
+ gherkins
+ feta cheese
+ tomatoes

ryvita and marmite

2007-01-24T19:16:00.000Z

Lunch: Sesame rye crispbread with margarine and marmite. Also with avaocado on top.
Very yummy and morish.

minestrone soup

2007-01-21T19:26:00.000Z

in large pan heat oil and fry:
I large onion
2 cloves garlic
2 sticks celery
3 carrots, diced
1 -2 potatoes
optional: swede

tin chopped tomatoes
beans? kidney or butter
1/2 packet pasata
+ water/stock/ boillion and simmer
add spaghetti and frozen peas and boil 10 mins

winter soup

2007-01-19T19:36:00.000Z

in large pan fry a large onion in oil or butter
add garlic
leeks
potatoes
parnips (optional)
add water and bollion
optional: butter beans or black-eye beans
simmer till cooked

What we're eating this winter

2006-11-06T14:52:00.000Z

Sometimes It's Peaceful: What we're eating this winter

Loads of great recipes/ meal ideas over here on Gill's blog- Just thought I'd steal it ;-)

I think I need to organise this blog so it's easier to find things.

This blog is still open to contributors- please leave your email address here, if I don't already have it.

hebden poridge

2006-11-06T13:37:00.000Z

Breakfast: We have been back to eating porridge every day for a while, after a summer of muesli. I make it with oats and water and add honey, or sometimes golden syrup. Maple syrup would be nice- havent had that for a while.

Lunch: Dips-
I made guacomole from 1 1/2 avacodos, 1 clove of garlic, lemon juice, salt, and enough yougurt to make it smooth.
Butter bean hummus- the same as hummus, only with tinned butter beans instaed of chick peas.
Other dips- cream cheese dip.
crudites: carrot sticks, cucumber sticks, bread sticks, pitta bread, crisps
Salad: alfalfa sprouts, cucumber, lettuce, tomato, avocado.

"Hebden poridge" is what I sometimes get on letters, as when I write "Bridge" it looks a bit like "poridge"

pumpkin soup

2006-10-31T17:49:00.000Z

What to do with the inside of all those pumpkins?

pumpkin (a bowl full)
2 onions
potatoes
stock cube/ boullion powder
2-3 cloves garlic
olive oil

First hollow out your pumpkin- ready for carving!
Fry up chopped onions and garlic in oil till soft.
Add cubed potato and scrapings of pumpkin.
Add water and stockcube/ boullion powder with seasoning/herbs to taste.
Simmer until it is edible.

Sometimes I add ginger with the garlic- it goes very well.

toad in the hole

2006-10-25T13:24:00.000+01:00

1 or 2 packets of veggie sausages
1/2 pt milk (300ml)
2 eggs
8 oz plain flour (225g)
pinch of salt
oil

Preheat oven to max (225C) and put in a large baking dish with 1-2 tbsp oil, to heat up.
Fry up sausages to brown them.
Beat eggs and milk and add this to a hole in the flour/salt.
Put sausages in hot baking dish- if they sizzle it is hot enough to pour on the batter mixture.
Bake for 15 minutes until risen and golden brown.

Serve with onion gravy and baby roast potatoes.

castle cake

2006-09-03T23:11:00.000+01:00

I made this from:
Double quantity of chocolate cake, made in a large square roasting tin
2 bought large swiss rolls
a packet of mini rolls
2 large bars of chocolate, for the crenellations
1 packet of chocolate fingers
Icing/cement was made from butter, icing sugar, soft brown sugar, and cocoa, and a little water.

The walls were cut from the square cake and assembled in a square, leaving room fror the turrets, and sandwiched into a double layer. This is all cemented together with icing. The crenellations are squares of chocolate, stuck on with icing. The mini rolls are stuck on round the outside as smaller towers. The draw bridge is cut from a piece I sliced off the top of the cake to make it flat. The portcullis is made from chocolate fingers. The flags are slices of sweets (fruit allsorts) stuck on coctail sticks.
This is all, of course, sitting of a moat of silver foil.

I thought this was going to be easy but it took me over and hour to put together. It was well appreciated though!

curry

2006-08-13T18:02:00.000+01:00

2 tbps veg (sunflower) oil
1 onion
2 cloves garlic
ginger
1 red chilli
korma spice/ cumin/coriander
3 potatoes
2 carrots
1/4 green pepper
cabbage
green/puy? lentils
2 tins tomatoes
1 apple
chunk of marrow/ overgrown cougette, peeled
1 veg stock cube
handful of sultanas
1/2 tin coconut milk (optional, add water if needed)

fry onion in oil, adding spices and potatoes, stirring every few minutes.
Add the rest and simmer for1 hour, adding water if needed.
Meanwhile cook basmati rice and prepare yogurt with grated cucumber and mint

hot cross buns

2006-04-15T00:03:00.000+01:00

I used this breadmaker recipe again for hot cross buns. I had to go out specially for mixed spice, cinnamon and currants; having already put all the other ingredients in the breadmaker I couldn't just give up and but some! It always takes them ages to rise because I can't find anywhere warm enough so I end up with them in the oven on low. I piped on the crosses using water/butter/flour mixture and as soon as they were out of the oven I brushed them with sugar dissolved in hot milk, which makes them sticky.

ACE smoothie

2006-04-13T19:32:00.000+01:00

Joy's been making a lot of this recently. The ACE stands for the vitamins A, C and E, and its based on the famous ACE drink, of LiDL, except it's nicer, of course! It's also inspired by a juice called something like 'energiser' or 'ginger spice' that they make in the the juice bar. It's not too gingery.

2 carrots
1-2 oranges
1 apple
1 pear
1 cm cube of ginger
about a cup of orange juice
juice of 1/2 lemon

blend!
enjoy!

Quintessential Quinoa

2006-04-13T19:21:00.000+01:00

Serves 8
4 med. yellow onions, chopped
1 large red pepper, chopped
3 garlic cloves, minced
½ tsp of sea salt
2 tablespoons olive oil
2 cups of rinsed Quinoa
4 cups of water
2 vegetarian soup stock cubes

Add finely chopped onions, minced garlic, and salt to olive oil in wok and sauté until onions are slightly brown. Then add chopped red pepper and continue to sauté until onions are caramelized. Add water, stock cubes and rinsed quinoa and bring to a simmer. Stir once after five minutes then simmer for 35 minutes or until water has been cooked in.

(I just found this recipe here) and tried it out. We had it with 1/2 a baked potato, veggie sausage and salad. I thought it was nice and Joy did. The boys managed to eat most of it, which is pretty good for them. I've not tried quinoa before. I was thinking to treat it a bit like couscous, after it is cooked.

Also, I've just been given a load of ready- to-eat dried apricots, so need recipes for these, please!

mood/energy enhancing smoothie

2006-02-11T14:07:00.000Z

This one's for Tech and those of you who are finding this time of year at bit of a drag!
Boost yor energy levels with a ginger fruity smoothie! Personally I don't eat anywhere near enough fruit, but I can eat it like this!

2 apples
2 oranges or 4 samller orange type things
2 carrots
1-2 cups water
1 tsp honey
1" piece of ginger (this makes it quite gingery, but nice)

cut up all fruit and remove seeds and skin of orange and ginger
blend on medium setting for 1/2 minute or so
adjust water/ honey to taste
pears could also be added
1/2 quantities for one person (still makes more than one drink)

Bean Goulash

2006-01-16T00:27:00.000Z

The other night I called in at Dave's to drop the key off after group. He had nipped out, but I lingered in the kitchen, enjoying the lovely smell of something cooking. O, why could I not come home to something lovely cooking on the stove? I would have to do it myself. This recipe was my attempt to recreate what I imagined it was. I've no idea what it was, but this turned out very tasty, anyway.

olive oil
1 onion
garlic
2 carrots
1/4 celeriac
2 peppers
1 tin chopped tomatoes
1 carton of passata
tin kidney beans
tin butter beans (or any beans!)
paprika-2-4 pinches
stock cube/marmite

chop onion and garlic and fry in oil in big saucepan
chop/dice root veg and add
slice peppers into thick strips and stir in
add tomatoes, passata, and beans and flavouring
simmer with lid on till done

serve with couscous, grated beetroot and sour cream/yogurt

Oatcakes

2006-01-07T23:29:00.000Z

By popular demand! here is my recipe for oatcakes. It makes quite a few but I dont think it's worth making any less as you can store what you don't eat in a jar.

12 oz/300g fine oatmeal (or do some porrige oats in a blender)
4 oz/100 spelt flour (or wholemeal or any plain flour)
pinch of salt
1 tsp bicarbonate of soda
2 oz/50g butter or margarine
6-8 fl oz/150-250ml hot water

Mix dry ingredients.
Melt butter in pan and add to dry ingredients with enough hot water to make a stiff dough.
Knead on a surface dusted in oatmeal until smooth (doesn't take long this!).
Roll out as thinly as possible (each child can have a small piece to themselves) and cut into desired shapes.
For a trad shape, roll into large cricle and cut into quarters with knife.
Place on ungreased baking sheet, dusted with oatmeal or porrige oats.
Bake in preheated oven at 180C/ gas mark 4 for 15-20 minutes, until the edges just start to turn brown.

2005-10-31T00:45:00.000Z

party cakes: lemon and poppy seed muffins- (the muffins were the petals of the flower)

2 cakes in a week!

2005-10-13T00:27:00.000+01:00

Ok, one of these we made and the other was a bought, ready iced cake, which we customised. Can you tell which is which? Ok, it's a bit of a giveaway!

Wild bilberry muffins

2005-08-07T16:26:00.000+01:00

Wild bilberry muffins
10 0z plain Flour
3 tsps baking powder
1/2 tsp salt
4-5 oz sugar

240ml milk and/or water
1 egg
90 ml oil

5 oz bilberries

mix dry ingredients
mix wet ingredients
mix together quickly- a few strokes
fold in berries

put mixture in 12 muffin tin, in paper muffin cases
bake for 25 min at 175C (fan oven) or 190C (conventional)

a note about muffins:
These are American muffins and different to fairy cakes or english muffins.
They don't keep long but freeze well, apparently.
They are quick and easy to make and yummy.

Beany Sausages

2005-07-28T22:21:00.000+01:00

Having a go at this cooking completely from scratch lark and actually rediscovered that I love cooking!

Tonight's experiment was Beany Sausages which went down very well with my lot.

A quantity of cannellini beans and split peas, soaked and cooked.
tomato puree
smoked tofu
pimento stuffed olives
onion
garlic
pepper/salt (i used a dash of soy sauce instead of salt)
flour

Mash the beans and peas, stir in tom puree, chop everything else and stir in well. Form into sausage shapes and roll in flour. Fry in olive oil.

No pics, they got eaten too quickly!

banana birthday cake

2005-07-18T15:33:00.000+01:00

Banana birthday cake
This used double the quantity of my usual banana cake, (made in a loaf tin), and a heart-shaped tin approximately 10" wide. I had to adapt the recipe to what was available in the cupboard, and used less bananas, as I usually weigh them after peeling and I don't think you are meant to do that. So, whereas I usually use 5 or 6 bananas for a banana loaf, I only used 6 for this, which weighed nearly 2 lb with the skin on, as this was all I had that were overripe.

at least 6 ripe or overripe (black) bananas (2 lb with skins on); more bananas can be used for a moister cake.
4 oz dates
4 oz sultanas
2 oz walnut pieces
2 oz sunflower seeds
4 oz oats
10 oz plain flour
200 ml of sunflower oil (this is approx 8 fl oz but my pint jug is broken so have to use plastic metric ones now)

for decoration:
Soft margarine or butter
Golden Icing sugar
Walnut halves
Glace cherries- natural colour

Mash bananas and mix in rest of ingredients
Spoon into a tin lined with non-stick baking parchment
Bake for 50 mins- 1 hour at 175C in a fan oven, otherwise 190C or gas mark 5
Leave in tin till cool enough not to disintigrate when lifting out
Decorate with icing made from a large spoonful of margarine and some golden icing sugar, using the back of a fork to even out and create a pattern.
Add walnut halves and glace cherries round the edge.

another cake

2005-07-01T23:07:00.000+01:00

I used double the quantity of my usual chocolate cake recipe in a large roasting tin, reducing the temperature and leaving it in longer. Chocolate icing: made from chocolate icing sugar. The children are jelly babies! (Seen that some where before?)

cheese grater

2005-07-01T22:38:00.000+01:00

Lidl Online
well, I definately need one of these...

pastry mould

2005-07-01T22:36:00.000+01:00

Lidl Online
how about this?

pasta maker

2005-07-01T22:33:00.000+01:00

Lidl Online
hmm...I'm quite tempted to get this... help me...........................!

2005-06-27T23:39:00.000+01:00

cappucino, anyone? M tries out her new pressies

2005-06-26T23:22:00.000+01:00

black forest gateau- I used chocolate sandwich cakes, sliced in half, and filled with cherry jam and cream laced with cherry liquor. it is topped with cherry jam in the middle, surrounded by more of the cream, decorated with squirty cream and a crumbled flake.

Summer solstice feast

2005-06-21T22:35:00.000+01:00

Summer solstice feast: sweetcorn fritters, sosmix sun shapes with potato wedges; sun cake. Ok, we should have had a barbeque, or cooked on an open fire, but I lent my barbie to Jill for her solstice eve, plus I had clingy baby to contend with.

2005-06-21T22:31:00.000+01:00

sun cake: an orange sandwich cake with lemon icing.

2005-06-21T22:30:00.000+01:00

making sweetcorn fritters

sweetcorn fritters

2005-06-21T22:29:00.000+01:00

sunny yellow sweetcorn fritters for solstice
Mix about 2 cups of gram flour with 1 tsp baking powder and 1tsp mustard powder. Add enough water to make a thick batter. Add a tin or 2 of sweetcorn. Fry spoonfuls in plenty of hot oil and turn once. (Do not disturb until set). Should go a goldeny brown colour. Yummy.

strawberry and banana smoothie

2005-06-15T13:28:00.000+01:00

strawberry and banana smoothie-
blend 1 1/2- 2 punnets of strawberries + 1 banana + a bit of milk (optional, but a bit of liquid makes it more drinkable).
Enough or 3 drinks.

making a smoothie

using the blender
I'm so glad Mave persuaded me to start using this as I was a bit worried it was going to become one of those kitchen gadgets that just sit there, taking up space (like the waffle maker- must try that some time). Well, at least it looks nice! She had the right attitude, anyway: have a go with it, read instructions later, (or never, in her case). I tend to be a bit of a technophobe, when it comes to gadgets, but you won't beleive that, looking at this photo- yes, my entire kitchen work surface is covered in electrical appliances!

2005-06-15T13:17:00.000+01:00

banana cake

Yar-yar; spelt

2005-06-14T12:13:00.000+01:00

They asked for "yar-yar mixture" for lunch: cubed feta cheese, red grapes and avocado chunks. So called because Allie shouts "ya...ya", when he sees some yummy food coming. O, yes, forgot to mention, this is toddler food, I'm talking about, but they're happy: I'm happy. I invented it on one of those late at night hungry sessions, when he has fallen asleep before suppertime.
They also seem to have to developed a penchant for LIDL spelt biscuits, which have linseeds and barley and oats in; I like them, but I didnt really expect them to be a children's favourite. Allie was just now dipping them in Marmite ;-/ I am quite into spelt, being an older form of wheat. Steiner would definately approve of this-(the spelt, I mean). He had some really interesting stuff to say about food, being an early biodynamic gardening person (did he invent it?) and encouraged people to look at what and how they were eating, eg, grains are a simple food because they are basically just a stalk with seeds on, with no complicated other bits that other plants have, so they are early foods in terms of the history of man and also in the life of a person, ie baby's first foods. (He was vegetarian, of course).

Blender

2005-06-13T16:08:00.000+01:00

Lidl Online
I bought this object of desire today. and also some handy plastic measuring jugs. Metric only, though, so I'll have to get with the 21st century!

2005-06-12T19:08:00.000+01:00

I bake, therefore I am. The longer I exist the more I reallise that I need an AGA. Maybe if I did I wouldn't have toddlers messing with the controls. And I would bake more.
Today I made two of my favorites, choc cake and banana and date cake. I had some help from Jem, who's idea it was. More than half of the choccie cake is now eaten- I hope they are not sick.

cucumber sandwiches

2005-06-12T19:02:00.000+01:00

My idea of paradise is sitting on a chamomile lawn in a comfy chair eating cucumber sandwiches and drinking tea out of real china cups, in the gentle sunshine. So when the sun shines I like to indulge in the cool pleasures of the humble cucumber sandwich. Sometimes I like mine with peanut butter. Come to think of it, I think I will have to be an old lady to truly appreciate the above fantasy.

2005-06-10T23:09:00.000+01:00

soda bread

Soda Bread

2005-06-06T14:14:00.000+01:00

1 lb malthouse flour
1 tsp salt
2 tsp cream of tartar
1 tsp Bicarbonate of soda
11 fl oz milk

Mix dry ingredients
add milk and mix into soft dough
make into a ball and put on olied tray
cut a cross in the top 1" deep
bake at 220C for 35 mins

Chocolate Cake

2005-06-05T14:56:00.000+01:00

...the loveliest fail-safe choccie cake ever- a birthaday favourite.
7 oz/200g plain Flour
2 tbsp/30ml cocoa
1 tsp Bicarb
1 tsp baking powder
5 oz/125g sugar
2 tbsp/30ml golden syrup
2 eggs
1/4 pt/150ml oil
1/4 pt/150ml milk
Mix everyting together and pour into 2 lined sandwich tins
Bake at 160C/gas 3
After cooling sandwich with chocolate spread or cream

Bread

2005-06-02T22:53:00.000+01:00

Bread - this makes a sticky dough, but nice and light bread.
mix:
1 lb flour (1/2 wholemeal, 1/2 white)
1 1/2 tsp salt
1 1/2 tsp quick yeast

1/2 pint warm water
3 tbs oil
2 tbs honey
knead every now and then and leave in warm place, covered till twice the size
divide into small amounts and shape into roll shapes-(this is the fun part)
put on oiled trays and leave to rise
bake at 220 for 10-15 mins

Risotto

2005-05-31T23:24:00.000+01:00

I just fancied this, Well, we didn't have much food in, but I always have rice and a few bits of veg and olive oil. That's basically it: fry up a couple of onions in loads of olive oil, add a few chopped up veg, eg mushrooms, broccoli, courgette, and 3 cloves of garlic. Add 6-8 portions of rice and water/stock. Simmer and add more water as needed, stirring occasionally. I always add peas- this time I used frozen mixed veg, which was nice- peas, sweetcorn, baby carrots, green beans. add some fresh herbs, eg marjoram, thyme, and some pine kernels or cashews, and sultanas. when the rice is cooked and creamy it is ready. I served it with sosmix sausages for a quick al fresco supper.

(oo, hark at her... sounds a bit posh). I dont know if this is proper risotto, whatever that is, but I've just rescued a few old recipe books from the garage that might shed some light on that if I get round to looking at them.

Anniversary starter.

2005-05-31T21:14:00.000+01:00

Red Lentil Pate with Tarragon.

Still eating here, just not much blogging going on!

This was very yummy, made by Sim.

Bring to the boil 4 cups of water and add 1 cup of lentils, 1 onion and 2 bay leaves.
Reduce heat to medium high and cook for about 10 mins unitl tender.
Mince 5 cloves of garlic.
Drain the lentils, discard the bay leaf and place in a blender with the minced garlic.
Add 1/4 cup of fresh squeezed lemon juice, 3 tbsp olive oil, 2 tsp dried tarragon, 1/2 tsp salt and a few grinds of pepper. Blend well,
Transfer to ramekins or serving dish and refrigerate for about an hour.

For such simple ingredients this was lush- especially if you like homous.

Raw food

2005-05-30T00:26:00.000+01:00

We've been eating a lot of salad lately. I remembered I used to eat a lot of raw food before I had kids and M's favorite meal used to be salad. We even had it for Christmas dinner once. She was about 5 or 6 and I asked her what she really wanted to eat. I used to make it look really appetising with all different colours of raw salad laid out on a plate, with dips. Today it was still sunny in the garden at tea time and we ate outside. We had 2 plates of salad: one with rocket, avocado, boiled eggs (hen's and duck's); one with lettuce, carrots, peppers, cucumbers, spring onions, all in strips, with orange segments. Also olives and boiled jersey royal potatoes. I did have some really nice vine-ripened tomatoes but I gave them all to Jill yeasterday, as she was cooking an amazing meal of Genovese Easter pie with artichokes and 'poor man's potatoes'. I did try some and it was absolutely delicious. Must get that recipe.
I know the 'raw food' I just described just sounds like a pretty traditional salad. Its all in the presentation, and I usually try to have something more interesting on offer. I forgot to mention the dips: home-made hummous, guacomole (which was, apparently better than Mooch's, but had nothing but avocado with a little bit of garlic and mayo), and the strangely popular 'thousand island dressing' which is really egg mayonnaise with a bit of ketchup in it.

2005-05-15T15:10:00.000+01:00

My new sprouting jars made from gherkin jars. I made holes in the lids for draining with some pointy scissors. I drain them on the dish drainer- it is supposed to be at an angle of 45 degrees for a few minutes, after rinsing. This is alfalfa and mung bean.

2005-05-02T11:26:00.000+01:00

May Day Muffins

Banana Cake

2005-04-10T14:59:00.000+01:00

I just made this but I had to republish the archives to find it. Its tasty, vegan and really easy to make. I don't know how long they have been missing, but they are there now! Sorry, no picture, as is got eaten straight away, after some nettle soup!

Ginger and garlic stir fry

2005-04-09T11:57:00.000+01:00

Quick and yummy.

Onion - sliced
carrots - sliced
peppers - sliced
mushrooms - sliced
couple of cloves of garlic -chopped
knob of ginger - peeled and chopped
oil
peas
sweetcorn
soy sauce
noodles - pre cooked
spring greens -roughly chopped
beansprouts
quorn pieces ( just as yummy without)

Heat the oil until very hot then chuck in all the veg and quickly stir fry. Splosh in a good big glug of soy sauce, stir til everything is coated, then chuck in the noodles. Quick stir - perhaps a bit more soy sauce or water if it's looking a bit dry for your liking, then serve.

Food For free

2005-04-07T12:15:00.000+01:00

Hope it's ok to do this here.

I thought it would be interesting/fun/a good learning experience to do a communal blog about food foraging as it seems to have struck a cord with a few of us.
If you'd like to join then just leave me your email addy and I'll add you to the *team*.

2005-04-06T22:21:00.000+01:00

O dear! the peanut cookies rose more than I expected. (looks like some sort of geometry lesson?)

2005-04-06T22:18:00.000+01:00

The cookies the children made

Gill's Nettle Soup

2005-04-05T23:53:00.000+01:00

Thanks to Gil l for this recipe.

Wearing strong gloves and long sleeves, pick the top shoots of some young, healthy-looking spring nettles - about a large mixing-bowl full. Cnange to rubber gloves and give them a good wash in cold water. Remove the woody stems, but not the soft green ones. No need to chop.
In your biggest saucepan, heat some oil and gently fry a chopped onion with some garlic if you like it. Meanwhile dice some potatoes - about 3-4 big ones, into cubes.
When the onion is soft add the nettles, stir and then add the spuds and stir.
Pour in as much hot liquid stock or just hot water (add a bit of milk for a creamier soup) as your pan will comfortably allow, put the lid on and boil gently for about 20-25 minutes.
Then put it all through a blender & season to taste.

We ate it with soda bread

1lb plain wholewheat flour
1 tsp salt
2 tsps bicarb of soda
1 oz butter
10 fl oz milk soured by warming with 1 tbsp vinegar

Oven Temp 220 C - 200 in fan oven
Flour a baking sheet

Sift flour, salt, and bicarb.
Add butter and rub in.
Pour milk into well in centre and mix to form dough.
knead gently on floured board, form into circle,
Stick on baking sheet.
Mark a cross on top of load.
Bake for approx 30 mins.

Needs eating same day which is never a problem in this house!

FareShare Recipe Exchange:� Oven Temperatures

2005-04-05T22:43:00.000+01:00

FareShare Recipe Exchange:� Oven Temperatures

Pronto Lasagna.

2005-04-05T20:38:00.000+01:00

You might suspect I bought a job lot of short date tempeh.....and you'd be right!

Lurvely Lasagna.

>Lightly fry 1 onion and a generous handful of sliced mushrooms in a good slosh of olive oil until the onion is transparent.
>Add to this 1 pack of tempeh, grated and 1 jar of organic pasta sauce (tonight it was 'Seeds of change' tomato and basil). Turn down very low and add a cup of water.
> Make a white sauce using a generous blob of vegan marg, some plain flour and about 1 pint of unsweetened soya milk. When thickened add 3/4 block of vegan cheddar.
>Starting with a layer of cheese sauce, then lasagna, then tempeh sauce, layer up the lasagna ending in a layer of cheese sauce. Sprinkle some reserved cheddar over the top and bake at 180C-200C for about 25 mins. Half way through cooking liberally sprinkle pine kernels all over. Serve with salad (and lightly steamed carrots and peas for the salad-sceptic children).

Blinking gorgeous, even if I do say so myself!!

Rosie- try these!

2005-04-05T20:28:00.000+01:00

Nut butter cookies

>Cream together 1/2 cup of maple syrup, 1/2 cup of nut butter and 1 tsp vanilla extract.
> Stir in 1 cup of wholewheat self raising flour and mix well.
> Form into 24 walnut size balls, place on lightly oiled trays and flatten with fork tines in two directions to make a cross-hatch design.
>Bake on two trays, one at a time in the centre of a pre-heated oven at 180C/ gas 4 for about 12 mins. Allow to cool completely on a cooling rack.

These are awesome- simple for littlies to make alone and not too sweet. You can use any nut butter, almond, peanut, brazil or hazel are all good. Wasn't so keen on walnut.
Enjoy!

Peanut Butter Cookie Recipe - Recipe for Peanut Butter Cookies

2005-04-05T17:13:00.000+01:00

Peanut Butter Cookie Recipe - Recipe for Peanut Butter Cookies
Just trying to find a decent peanut butter cookie recipe, I've seen one somewhere, but now I need it...

Sunday's Soup and Crumble Dinner.

2005-04-04T20:42:00.000+01:00

Perfect comfort food prepared with a worn out nightshifter in mind but enjoyed by all.

Carrot and Cashew Soup:

>Lightly fry 500g carrots and 250g potatoes, 1 onion, 3 garlic cloves (or to taste) in 3 tbsp olive oil until the onion is transparent.

>Add 1.5 pints stock and 2 tsp ground coriander. Simmer for 25 mins until vegetables are tender.

> Meanwhile dry fry 100g cashew nuts until lightly browned and aromatic.

>When the soup is cooked puree in a blender with the cashews and return to the pan to warm. Add more liquid if desired. Serve with fresh wholewheat bread.

Rhubarb, Almond and Orange Crumble

>Stew 900g rhubarb with approx. 6 tbsp raw sugar and the grated rind of 2 oranges.

>Make the crumble topping by rubbing together 1 cup of plain wholewheat flour and 1/3 cup of vegan margarine until it’s like rough breadcrumbs. Add to this 1 ½ cups of ground almonds and approx. 6 tbsps of raw sugar.

>Pile the crumble topping over the fruit and bake at about 180C/ gas 4 for about 30 mins until browned. Serve with vegan custard.

2005-04-02T22:49:00.000+01:00

Pizza- the children made this, then said, "Take a photo of it and put it on your blog"! I made almost the same sauce as Wednesday's pasta sauce, and dough in the breadmaker. The cheese-free corner is for Allie.

eat more veg!

2005-03-31T23:34:00.000+01:00

Last night I was inspired by Jamie's school dinners (yes, honestly) to try and sneak a few more vegetables into the children. I made pasta and a tomato sauce, with some vegetables blended in. I have done this in the past, with more success. Fugs is getting really fussy about what he will eat. The others liked it though. They all ate it for lunch today, mixed together, so they had to eat the sauce! With some fruit salad. I am really trying!

This is just a basic idea.

pasta sauce
olive oil
1 onion
1/2 courgette
2 cloves garlic
1/2 leek
1 can kidney beans
I carton passata
Fry veg in oil, add passata and simmer till just cooked
Blend some of sauce- leave some chunky for those who like chunky.

More Fast Food!

2005-03-31T10:15:00.000+01:00

We were munching away on this for lunch yesterday when I thought of adding it to the blog, so no photos I'm afraid!

Quick Lunchtime Pizza

Nice thick slice of bread
tomato puree
oregano
cottage cheese
pepper - black or cayenne
pimento stuffed olives

Toast one side of the bread. Add a good squirt of tomato puree to the non toasted side, sprinkle on some oregano and spread over bread.

Spoon on cottage cheese, add sliced olives and pepper.

Pop under the grill until warmed through.

2005-03-29T23:40:00.000+01:00

A welcome to new members, Heather and Tech. I am inviting more members directly via my Home Education/general life blog, Knittingyogurt (not just those who read this blog, who aren't many ATM). I started this blog just to keep a record of some of the recipes I had enjoyed. I am no Nigella, or Jamie, but do spend a lot of time feeding my family, and at times put a lot of thought into it. I got the idea to open it up to other members from another blog, which I can't find at the moment.
Anyone, whether they have their own blog or not, can join, I just need your email address to invite you, then you can start blogging your tasty recipes! Basically anything goes, from simple meal ideas to more elaborate dishes. But it does have to be vegetarian, and I do try to keep it to things I have tried out and were succesful. I like to have fun with seasonal foods- this is part of the educational element. I am always trying to find ways to celebrate different festivals with food. But also trying to be healthy, catering for fussy kids with differing tastes, needs and diets, not always having much time to cook, and not spending too much money, are all factors.
Also, not just recipes, but general musings, info and links on the topic are welcome too.
Happy food blooging! I mean blogging, or do I? Flooging?

Easter

2005-03-27T23:59:00.000+01:00

Easter Hare eggs
These are boiled eggs, decorated by the Easter Hare on the night before Easter Sunday, and left in the nests that the children have made and left in the garden. If you look carefully you can make out a shape of a hare sitting up, among the dappled brown patterns, in which children seem to be able to see all manner of other pictures. I believe it has something to do with onion skins and a paper cut-out of a hare, but don't ask me, as it is a secret recipe...

Crispy nests

2005-03-27T23:58:00.000+01:00

Crispy nests
Just the thought of chocolate Easter eggs put me off any more chocolate, so I decided to make syrup nests instead. Makes about 15

1 oz butter

3 tbsp golden syrup

-melt in a pan, (with 'helper' stirring)

optional: add 1 tsp cocoa powder

add 10? handfulls of rice crispies, or other cereal, as much as will stick together

Press down well into cake cases, in tins, and add just 1 mini egg to each, assuming it is a crispy cake you want and not just a conveyor for yet more chocolate ;o)
BTW, yellow doilly is made in the same manner as a paper snowflake

Simnel Cake

2005-03-27T23:57:00.000+01:00

Ok, this is basically a fruit cake with marzipan on top. I used a cobbled together recipe for Dundee cake, putting a layer of marzipan inside- you put half the mixture in the tin, then a layer of marzipan, then the rest of the mixture. When it is cool, turn upside down, add rolled out marzipan, and balls of marzipan. I used 12 balls. Then grill till slightly browned. They loved the balls.
This is a traditional Easter cake, (I believe), that my mum used to make, although I could find no reference to it apart from in Marguerite Patten, who's books, surprise, surprise, my mum used.
Actually, it was quite cosmic making it, as I had thought it was all about the apostles, or some other biblical reference, but this marzipan was so yellow (LIDL special, left over from Christmas, as I didn't want to use it!), When I cut out the disc to go inside I realised it was like a big round sun (or moon?) hiding inside, which would be revealed when it was cut open. We had been reading about Easter traditions and the Easter Vigil bonfire (Catholic), and the relighting of the candles, bringing new light, renewal. I said the balls on top could be the moons of the year, but stopped at 12, for some reason, so it ended up looking like a big yellow clock.

2005-03-27T19:14:00.000+01:00

Pasta with 'jar and tempeh' sauce and roasted cashews.

Lowering the tone.....FAST FOOD!

2005-03-27T19:04:00.000+01:00

This is our just-got-back-from-a-walk-to-late-to-do-any-real-cooking staple but it's still fairly nutritious, super-quick and loved by Pip and Titch.

> Cook pasta= 50/50 brown and white.
> To any jar of yummy vegan pasta (tonight we had 'Discovery' tomato and roasted pepper) sauce add a block of grated tempeh and a can of tinned or several fresh (depending upon season) chopped plum tomatoes.
< Serve the sauce over the pasta topped with steamed brocolli spears and pan roasted cashews (or sunflower seeds for the cashew-hating Pip)

That's all folks!
Trying to upload a photo but it's proving trickier than preparing that meal.

Hot Cross Buns

2005-03-26T01:23:00.000Z

This is a breadmaker recipe: (this is from memory!)
but I'm sure all the breadmaker does is knead it a bit and then lets it rise in a warm place for a bit, It takes just over an hour,anyway, so you can easily do that, if you have enough hands free, that is.

I egg
make up to 8 fl oz with tepid water/milk
1 lb Strong white flour
1 tsp salt
2 oz sugar
1 tsp cinnamon
1 tsp mixed spice
3 oz currants/ raisins
1 1/2 tsp easybake/dried yeast

Put in this order on a dough setting...
Cut into 12 pieces and form into round bun shapes
Leave on oiled tray in warm place to rise for 1/2 to 1 hour
Cut crosses, or add crosses made of plain pastry- this is the fun bit! you can add spots, too, or anything! (slightly irreverant attitude!)
Brush with egg
Bake for 10 mins at 200C?
When they come out you can brush them with a sugar/water or sugar/milk solution to glaze.

Hot cross bun recipe to follow shortly- sorry, I can't do this in advance. We'll be onto rice crispie cakes soon, but these were are great success- well, apart from the slightly burnt ones that were left till last (as pictured!)

2005-02-25T22:33:00.000Z

I'm getting bored of this, I'll have to eat them

2005-02-25T22:32:00.000Z

Alfalfa sprouts: day 5

2005-02-24T23:35:00.000Z

Alfalfa sprouts- day 4

2005-02-24T23:34:00.000Z

draining 1-day and 4-day sprouts

Hummous

2005-02-23T23:32:00.001Z

OK, people, here's my hummous recipe, now I've managed to make it edible. My friend, Jill told me how to make it, and she knows. I gave her a hand blender for a thankyou/housewarming present, which she uses for this. I must get a new one, as mine's a bit tired.

1 tin chickpeas (Natco are the best)
1 large spoonful of tahini
2 slugs of olive oil (add more if needed when mixing)
Same for water
juice of 1 lemon
1 or 2 cloves of garlic (this amount is for people who don't really like garlic!)
a bit of salt

Put all of this into a medium sized bowl before you do anything
Mix with a hand blender untill smooth.
Add more water if necessary
Serve with pitta bread or toast dippers and a salad of sprouts and grated carrot
I think it's better with sunflower oil, as olive oil can be a bit bitter, depends on your oil. And lot's of salt- up to 1 tsp. Also, tip for blending: add only half the chickpeas at first, then blend then add the rest

2005-02-23T22:23:00.000Z

soaking some more alfalfa seeds: the Sunday-Wednesday rule

2005-02-23T22:22:00.000Z

Alfalfa sprouts: day 3

come and join!

2005-02-23T00:08:00.000Z

I just had a thought: I do struggle to keep this blog going, but do enjoy sharing stuff about food. Maybe, anyone who is interested could join in and add their recipes, and other veggie foody stuff- that would be great! If anyone's interested (and I know you all have ample time on you hands to add another blog to your list of computer things to do ;-) ) just let me have your email address and I'l send you a poster invite.

2005-02-22T22:50:00.000Z

Alfalfa - day 2

2005-02-21T23:11:00.000Z

Alfalfa sprouts draining- day one.

2005-02-21T23:10:00.000Z

sprouts- these are ready

SPROUTS!

2005-02-17T11:19:00.000Z

Now growing Alfalfa sprouts in a large jar. The last ones were very successful. We had fresh mung bean sprouts, that I grew, in a stir fry for Chinese New Year.

Alfalfa sprouts

soak a tablespoonful of alfalfa seeds in water for 8 hours in a large jar
rinse once or twice daily, using a piece of cheesecloth held on top of jar with elastic band
drain for 2 minutes at 45 degree angle
stand in kitchen for a few days, till sprouts are long enough- 1 to 2 cm?
eat as salad and in sandwiches, mixed with a little leaf, eg chinese leaf, and salad dressing of oil and vinegar, and soy sauce. Nice with hoummus.

Banana Cake

2005-01-23T00:14:00.000Z

Been meaning to post this since last week. Sugar free, egg free, dairy free, I have even made it wheat free, using rye flour, could probably work with gluten free flour, too. My Dad just found out he is diabetic, so I'm sending this to him. He's more of a victoria sponge man, but he'll like this because it's really quick and easy to make.

450g/1lb (about 5-6) ripe bananas
50g/2oz nuts- I prefer walnuts (chopped or crushed with rolling pin), but mixed nuts will do, or leave them out
120ml/4fl oz sunflower oil
100g/4oz raisins or chopped dates
75g/3oz rolled oats
125g/5oz wholemeal flour
pinch of salt

Mash bananas and mix in all other ingredients
Bake in 1lb loaf tin for 1 hour at 190C/375F/gas 5
Leave to cool in tin for at least 10 minutes before attempting to cut or it will crumble- it's fine when cooled.

2005-01-18T01:39:00.000Z

Mr Platski (Brendan, this is your supper)

Platski

2005-01-15T00:12:00.000Z

Polish Food
Tried this yesterday:
"Rick rang in to say his Platski, which is a type of potato pancake, always ended up like Hash Brown with the meat all broken up. Eva said he needed to use some shredded raw potato, 2 eggs, flour, mix with black pepper and salt. Fry and serve with sour cream. Rick realised he had forgotten to put in flour using his recipe!"
It went down really well, with veggie sausages and coldslaw of carrots, white cabbage and mayo. Didn't have any beetroot.

BBC - Food - Recipes - Red Borscht

2005-01-08T00:32:00.000Z

BBC - Food - Recipes - Red Borscht

This was good today

2005-01-08T00:31:00.000Z

BBC - Food - TV and radio - Veg Talk
... if you like listening to 2 blokes being enthusiastic about vegetables. Polish theme

Stir Fry: tofu and noodles

2005-01-06T23:16:00.000Z

Desperately seeking inspiration for healthy, quick meals, this came to me this morning; we haven't had it for ages, but used to once every week or so. Well. I enjoyed it, anyway.

Tofu (2 250g packets may be needed for largish family
6+)
Important bit: marinade the tofu: make marinade by frying
1-2 cloves of garlic in a little oil (sunflower and/or sesame), and add tomato ketchup, soy sauce, honey and vinegar.
Dice tofu and dry with kitchen roll or tea towel
leave in marinade for at least 20 mins
fry tofu or roast in hot oven

stir-fry vegetables, eg: cut into strips- leek, carrots,
cabbage, courgette, red and green peppers; baby corn, sugar snap peas, mushrooms; grated ginger, choped garlic.

Prepare noodles- (egg noodles) in boiling water.

Laid back eating

2005-01-03T23:41:00.000Z

Yesterday was really one of our rare grazing days, as there was still plenty of cheese and oatcakes, crackers and fruit, etc and I was feeling a bit burnt out. But we did have onion soup made out of the inside of the baked onion haggises. I just chopped them roughly, they had already been boiled for 15 mins, tossed them in some butter and added water/ stock and simmered and partially blended. Everyone liked this apart from Fugs, who wont eat soup or onions, so I made him potato cakes. I mixed mashed potato with Ally's soup to make it easier for him to transfer to his mouth with minimal spillage.

Today-another easy meal: falafels- ready-made ones, with pitta breads, couscous salad and tahini. Usually I have Humous, as the children don't like tahini sauce, but didn't have any, or chickpeas- I have been reliably informed that you can make it easily with tinned chickpeas and a hand blender - must try. So had to do some grated cheese, which I hate to do with this meal (cheese with everything!). With falafels we have gherkins and chilli sauce. I usually do a salad of finely sliced lettuce, grated carrot, red peppers and black olives.

O yes, Lunch: cheese and onion tosties, made in toastie maker- One is never enough.

I have good intentions for the new year-now we have had the excess: cut down on dairy, especially me and Ally (he has excema); eat healthy; don't be extravagant (from Jill ;o)); Keep it simple, but not boring; try new things; keep it seasonal; drink plenty of water; enjoy.

2005-01-02T00:55:00.000Z

haggis (aka stuffed onions)

Baked onions with haggis

2004-12-31T13:12:00.000Z

6 medium unpeeled onions, trimmed
50g sunflower oil
50g organic rolled oats
50g pinhead oatmeal
50g chopped mixed nuts
1 onion, finely chopped
100g mushrooms, finely chopped
1 carrot, finely chopped
200g can red kidney beans, drained and chopped
1 teaspoon yeast extract
ground black pepper to taste (up to a tsp)
2 tbs. chopped mixed fresh herbs
juice of 1 lime or lemon
1 tbs. whisky (optional)
Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C (375F). To make the haggis, heat 1/2 the oil in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Heat oil, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
Snip the center of the onions with kitchen scissors and scoop out with a spoon, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Serves 6.
For bigger portions use large onions. Double this recipe makes 9 large haggises. Serve with mashed neaps and tatties and an onion soup/sauce made with the onion centres.