Love It or Hate It?

I’ve been away for a while as The Husband and I have been on a road trip through France, Switzerland and Italy. Excitement and anticipation were high on the first morning in France – but took a little tumble when The Husband discovered I had forgotten the Marmite to put on his baguette! Searching high and low in supermarkets from Calais to Florence to no avail, we travelled extensively – until we finally found a jar on the return journey to France and home – and on his birthday! O la! la!

Marmite is a savoury spread, which was originally invented by German scientist Justus von Liebig in 1902. The scientist invented it in the UK when he discovered that brewers’ leftover yeast could be concentrated, bottled and eaten. So that’s beer and Marmite for everyone! In 1912, it was discovered that Marmite was a great source of vitamin B, so the British troops fighting in World War I were issued jars of the stuff as part of their rations. During the 1930s, English scientist, Lucy Wills, successfully used Marmite to treat anaemia in mill workers in Bombay and it was also used to treat malnutrition during the 1934–5 malaria epidemic in Sri Lanka.

Basically, Marmite has super powers!

However, despite all of the above, and the fact it is high in folic acid and very low in calories, it has always been – love it? or hate it?

Obviously, we are a Marmite household – and I’m hoping the recipes below may turn you if you aren’t.

Try these first: –

1. Add a teaspoon or two of Marmite to meaty stews, Bolognese or French onion soup to add a deep, savoury umami flavour
2. Spread over roast chicken before cooking for gorgeously golden, salty skin, or mix into mince to make delicious burgers
3. Try it on toast topped with poached eggs (always)
4. Add to hot oil before roasting potatoes
5. Marmite is a perfect partner to cheese – add a twist to Welsh Rarebit, mix into cheesy puff pastry palmiers, or bake some cheese and Marmite scones
6. Roast with nuts to make a moreish snack

Roast Potatoes with Marmite

  • 250g floury potatoes (eg, Maris Piper, King Edward)
  • 25g salted butter
  • 1 large teaspoon Marmite
  • Sea salt flakes and thyme leaves, to serve (optional)

Preheat the oven to 200ºC (180ºC Fan) and bring a large pan of water to the boil. Peel potatoes and chop into chunks. Parboil potatoes for 10 mins. Drain, shake well to rough-up the edges and leave to steam-dry (approx 10 mins). Melt butter in a pan then whisk in the marmite. Heat until bubbling. Tip potatoes and marmite mixture into a baking tray and turn potatoes to coat. Season with freshly ground black pepper then roast for 1 hour, turning twice during cooking to ensure even browning. Serve scattered with salt flakes and thyme leaves.

Marmite and Lentil Soup (obviously this makes more than one portion but soup freezes really well – or you can keep it in the fridge to enjoy for a few days.

  • 2 tbs olive oil
  • 1 onion, peeled, finely chopped
  • 1 tsp garlic, crushed
  • 1 tsp ginger, fresh grated
  • 2 large potatoes, finely diced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 200 grams brown button mushrooms, sliced
  • 2 stalks celery, sliced
  • 440 gram can brown lentils
  • 1 tbs Marmite
  • 1 tbs lemon, juice
  • 2 cups vegetable stock
  • greek yogurt, chives and crunchy bread (to serve)

Heat oil in a frying pan. Fry onions, ginger and garlic until soft, about 3 minutes. Add the potatoes and continue to cook until tender. Add the coriander, cumin, mushrooms, celery, and cook for another 2-3 minutes. Add lentils. Season with Marmite and lemon juice. Add stock and leave soup to simmer for 20 minutes. Season to taste. Serve in warm bowls sprinkled with chives, yogurt and crunchy bread on the side.

Marmite and Potato Frittata

  • 2large starchy potatoes, peeled, diced
  • 1tbs olive oil
  • 1 onion, peeled, finely chopped
  • 3 free-range eggs, beaten
  • 2 tbs plain unsweetened yoghurt
  • 1 rounded dessertspoon Marmite
  • 1 dessertspoon chives, finely chopped
  • 1 tablespoon parsley, fresh chopped
  • 30 – 40g Edam cheese, grated
  • To serve, cherry tomatoes & baby spinach leaves.
     

Preheat oven to 200°C.  Parboil potatoes in salted water until just tender for 5 minutes. Drain and allow to cool. Heat an over proof fry pan or cast-iron dish with olive oil. Add onions and cook until lightly browned. Add the drained potatoes and stir well. Mix the eggs, yoghurt, fresh herbs and Marmite together. Season with freshly ground black pepper and a pinch of salt. Mix the egg mixture into the cooked potatoes and onion. Push down to settle in the dish. Sprinkle with cheese. Place oven-proof fry pan or dish in the oven and bake for 40-45 minutes. Remove from oven and allow to cool before turning out of pan or taking slices out. Use a knife to run around the edge of the dish, to release the frittata. Serve with grilled tomatoes and baby spinach leaves.

Marmite Popcorn

  • 2 tablespoon vegetable oil
  • 100g popping corn
  • 1 Tablespoon butter
  • 1 Tablespoon marmite
  • 2 Tbs finely grated parmesan (33g)

Preheat oven to 150ºC fan bake and line a large oven tray with baking paper. Heat oil in a large heavy-based saucepan on medium-high. Add popping corn and shake the pan gently to coat kernels in oil. Cover with a lid. Shake the pan every 15-30 seconds, until virtually all the corn has popped – the pops should be 2-3 seconds apart at this point. Transfer to a large bowl. Place butter in a microwave-safe bowl and microwave until melted. Add marmite and whisk until well combined (this will take a couple of minutes). Pour over the popcorn and stir until popcorn is evenly coated. Add parmesan and toss to combine. Pour popcorn onto prepared tray and spread out in a single layer. Bake for 5-7 minutes, until crisped up. Leave to cool for 5 minutes before serving.

A Very British Pastime

There are blackberry bushes – and there is OUR blackberry bush!

When I was little, I used to go blackberry picking with my mum – and I, in turn, took my own children with my friends, Claire and Beryl, and their children.  Our babies have got babies of their own now and we hope to all go picking again this week – trying to persuade little fingers to put as many of the berries they put in their mouths into their baskets! Our garden is partly an old orchard where the apple trees have fallen down (we have also planted new ones!) and become a secret hiding place for rabbits, squirrels and mice and the trunks homes for woodpeckers and robins.  And over it all, has grown the most wonderful blackberry bush, its huge, thorny branches weighed down with all the glistening, purple gorgeousness of fruit!

There are so many things you can do with blackberries – jams, cordials, puddings and savoury sauces – and, of course, you can just freeze them for later and eat every morning with porridge (me) and yogurt (the husband) for a dose of vitamin C throughout the winter.  They are free, picking gets you out in the fresh air and it’s a time to spend with friends, chatting away as you do, as we have done for years behind years!

Overnight Oats and Blackberries

  • 1 cup fresh ripe blackberries (plus a few for topping)
  • 1/2 banana (save the remainder for the topping)
  • 200 mls milk
  • ½ tsp vanilla extract
  • ½ cup oats (I like the organic jumbo ones best)
  • Topping: slices of banana and extra blackberries

Put the blackberries, banana, milk and vanilla in a blender and blend until completely smooth. Pour into a bowl or glass jar and stir in the oats. Cover the bowl or jar and place in the refrigerator overnight to allow the oats to soak and soften. In the morning add some fresh blackberries and the other half of the banana (sliced) on top (for those with a sweet tooth, add a drizzle of honey or maple syrup.

Blackberry Salad

  • baby spinach/ watercress/ rocket leaves (or a mixture if you have it!)
  • fresh blackberries
  • crumbled gorgonzola or blue cheese
  • walnut pieces (optional)
  • citrus vinaigrette (recipe below)

Citrus Vinaigrette:

  • 1/3 cup good-quality olive oil
  • 1/4 cup freshly-squeezed orange, lemon, or lime juice
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Whisk together all the vinaigrette ingredients.  Toss the leaves and blackberries together with the vinaigrette and serve topped with crumbled cheese.  It will look so beautiful with the light green leaves and purple blackberries, you will be loathe to eat it – but do!

Blackberry Fridge Jam (as the name implies, you keep this in the fridge once made.  It has half the amount of sugar normally used so better for you.  I put it into small jars so that I am opening and using quickly)

Weigh however many blackberries you have and put in a bowl.  Weigh out half that weight in preserving sugar and add to the bowl.  Mash the fruit up slightly and leave aside for no less than an hour.  Put into a saucepan (you can at this point add a tablespoon of cassis if you like/have), bring to the boil and stir a rolling boil for exactly 5 minutes.  Allow to cool and put into sterilised jars.

Savoury sauce for pork/lamb/venison chops or medallions

  • 1 tbsp balsamic vinegar
  • 150ml beef stock
  • 2 tbsp redcurrant jelly
  • 1 garlic clove, crushed
  • 85g fresh or frozen blackberries

Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.

Blackberry, Elderflower and Mint Fool

  • 200g ripe blackberries
  • 1 – 2 tbsp elderflower cordial
  • 60g caster sugar
  • a few fresh mint sprigs
  • 150ml double cream
  • 125ml full-fat Greek yogurt

Put the blackberries in a saucepan with the elderflower cordial, caster sugar and fresh mint sprigs. Set the pan over a medium heat and gently bubble the mixture for 10-15 minutes until the berries soften and release their juices, then reduce to a thick coulis. Remove from the heat and let it cool a little, then taste, adding more sugar or a dash more cordial if needed. Remove the mint sprigs. Allow the mixture to cool completely (it will become more like jam in consistency). Pour the double cream into a large bowl then, using an electric mixer, whisk to soft-medium peaks. Stir in the Greek yogurt, then fold in the cooled blackberry coulis, creating a swirled effect. Spoon the fool into a dish and serve straightaway, or cover and chill for up to 6 hours.

ps this will make more than one serving – but be good to yourself and have one two days running – or invite a friend over!

We’re having a (Tropical) heatwave!

Why are the British never satisfied – when its wet, we wish for dry; when its cold we wish for hot! And now we have it, we are all trying to keep cool. And what better way than a nice dish of ice cream.

I have always loved ice-cream – not the Mr Whippy soft stuff but proper ice cream but with eggs and cream and different tastes.  When my brother was little, he used to think “various ices” on a menu was a flavour and there seems to be no ending now to the “various” combinations – you can even have savoury ones for inbetween courses.

A few years ago, I entered a competition and won an ice cream maker but I also have a few favourites which don’t need one – you just whip it up and freeze  If you haven’t got a maker, and it’s asked for, you can get by with taking the mixture out of the freezer and mashing the ice crystals in for a few times. Keeping it easy for you, these are all made without a maker – so you can definitely say you made these all by yourself.

French chocolate Ice cream (daughter no1’s favourite)

  • 50g castor sugar
  • 4 tablespoons water
  • 175g plain chocolate
  • 3 egg yolks (save the whites for meringues etc – you can even freeze them)
  • 300ml double cream

Melt the sugar and water in a pan to a syrup.  Break up the chocolate into a bowl and add the hot syrup. Mix until smooth and add the yolks.  Whip the cream until stiff and add the chocolate, folding it through until all combine. Freeze. Simples!

Lemon Ice Cream

  • 1 large lemon, juice and zested
  • 200g castor sugar
  • 250ml milk
  • 250 ml double cream

Combine the zest and sugar.  Put the milk in a bowl and stir in the zest mixture until the sugar is dissolved.  Stir in the lemon juice.  Whip the cream until stiff and gently fold into the lemon mixture. Line a loaf tin with cling film overlapping the edges.  Pour into the tin, cover over with the edges and freeze.  Tip out and slice to serve.

Stem Ginger Ice Cream

  • 4 eggs, separated
  • 110g icing sugar
  • 3 – 4 pieces of stem ginger, finely chopped
  • 275ml double cream, stiffly whipped

Whisk the yolks and icing sugar together until pale and very thick.  Fold in the ginger and whipped cream.  Using a clean whisk, whisk the egg whites into peaks and gently fold into the mixture.  Pour into a 1.5 litre plastic container and freeze overnight.

Peach Ice Cream – Peaches are just coming into their own now so make the most of this most delicious of soft fruits!

  • 6 ripe peaches
  • 600ml pot double cream
  • 397g can condensed milk

Put the peaches in a heatproof bowl and pour over boiling water.  Leave for 5 minutes and peel off the skins and remove the stone.  Roughly chop them and set aside. Whisk the cream with the condensed milk until thickened slightly and falls in ribbons from the whisk.  Add the peach chunks to the cream, stirring gently.  Put into a 2 litre plastic container and freeze for 3 – 4 hours or overnight.  Take out of the freezer 20 – 30 minutes before you want it.

Obviously all of the above are for more than one – but ice cream will settle happily in the freezer for at least a month – make all of these and you don’t have to think about a treat for a while!

Summertime . . . .

We are very lucky to live in the Vale of Evesham, surely one of the great allotments of England with its many fruit and vegetable growers.  PLEASE try and avoid eating strawberries out of season – and definitely not from abroad!  The sweetness and juiciness of a just picked fruit cannot be equalled and now is the time to make the best of them!

You may note that the recipes below are for more than one – but they will all keep and freeze if necessary – and you want to make them whilst the best of strawberries are available. How lovely it will be on a dull, grey day to have a taste of summer (if they last that long!).

Strawberry and Elderflower sorbet – you won’t find a more summery dish than this. The perfect refreshing treat to cool down on a hot day.

  • 550g strawberries, hulled and halved
  • 200 ml elderflower cordial (see June edition for recipe)
  • Juice of ½ lemon

Put the strawberries, cordial, 200ml cold water and the lemon juice into a blender and whizz for 2 – 3 minutes till smooth.  Pour the mixture through a fine sieve into a bowl, using the back of a spoon to push through any thicker puree. Press down to extract as much as possible then discard and pips and any fibres left in the sieve.  Cover and chill for 2 hours. Pour into a container and freeze, taking it out every hour or so to mash with a fork to get limit ice crystals for a 2 – 3 times. Remove from the freezer at least 5 minutes before serving.

 Strawberry Gazpacho

  • 330g vine-ripened tomatoes chopped
  • 700g ripe strawberries, hulled and chopped
  • 1 roasted red pepper
  • 1 small shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon sherry vinegar
  • 75ml extra-virgin olive oil, plus extra for frying and drizzling
  • Basil leaves to garnish

Put the tomatoes, strawberries, red pepper, shallot, garlic and vinegar in a large bowl and leave overnight. The next day, add the olive oil and whizz together until smooth adding a splash of water if too thick. Season to taste.  Fry some little pieces of bread in olive oil, drain and sprinkle with sea salt and serve with the soup, torn basil leaves and a drizzle of olive oil.

Strawberry and Mascarpone Gelato – Strawberry and mascarpone is a classic mix and this is also one of the easiest ice cream recipes you could possibly make!

  • 300g strawberries, hulled and chopped
  • 2 tbsp elderflower cordial
  • 150g golden caster sugar
  • 500g mascarpone
  • 100g white chocolate, roughly chopped
  • 200g strawberries, hulled and quartered
  • 1 tbsp elderflower cordial
  • 2 tbsp golden caster sugar

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.  For the soft strawberries, put the berries and cordial in a bowl and sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

Summer’s Coming!

The arrival of swallows and so many good things grown or reared locally!  I love May with all its promise of Summer to come and everything fresh and newly green! It’s also the time for British asparagus and Jersey Royal potatoes. The potatoes have been grown on the island for 140 years and today there are approximately 20 island farmers who grow them (and often no other crops) on approximately 7,300 acres and can only be grown on Jersey to have the name. As for the asparagus, I am very lucky to live in the Valley of Evesham, one of the homes of British asparagus. I know you can buy this most of the year from abroad – but there is nothing like the Real Thing from just around the corner! This first recipe is using these two British stalwarts – but with a twist!

Coconut Potato Bowl with Lime and Ginger (I’m not giving you exact amounts here – just use how ever much you need to feed how many people!)

  •  Jersey Royal potatoes, roughly chopped
  •  cauliflower florets
  •  Coconut oil, melted, enough to coat
  •  Sea salt and pepper
  •  asparagus
  •  olive oil
  •  cherry tomatoes, halved
  •  spring onion, sliced
  •  Baby broad beans
  •  Sliced cooked beetroot
  •  coconut flakes, toasted, to garnish

Dressing; 2 tbsp olive oil      finely grated zest and juice of a lime      grated ginger

Preheat the oven to 200C/fan 180C/gas mark 6. Place the potatoes and cauliflower florets in a roasting tray, drizzle over the coconut oil and toss to coat. Sprinkle with sea salt and pepper and roast for 30 minutes until tender and beginning to brown. In the meantime, prepare everything else; brush the asparagus with some olive oil, heat a griddle pan until hot and cook the stems until charred and tender. Set aside. For the dressing, whisk together the olive oil and lime juice, then stir in the zest and ginger and season with some salt and pepper. To assemble, arrange the potatoes and cauliflower to one side and place the other ingredients round the bowl (or how you prefer), drizzle with the dressing and scatter over the coconut flakes, or serve on the side.

Asparagus Soup – this will make more than for one – but I will allow you to batch cook and freeze on this occasion as the season is relatively short for British Asparagus!

  • 25g butter
  • a little vegetable oil
  • 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
  • 3 shallots, finely sliced
  • 2 garlic cloves, crushed
  • 2 large handfuls spinach
  • 700ml vegetable stock (fresh if possible)
  • olive oil, for drizzling (optional)
  • rustic bread (preferably sourdough), to serve (optional)

Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with some nice crusty bread.

CRAB AND ASPARAGUS WITH THAI MAYONNAISE – again, the amount of asparagus and crab is up to you.

  • Asparagus spears
  • crab meat      
  • sliced sourdough bread
  • olive oil
  • handful of rocket leaves or spinach
  • 2 – 4 tablespoons of good mayonnaise
  • 1 garlic clove, peeled and crushed
  • 1/2 – 1 red chilli
  • freshly grated zest of 1lime
  • 1 tablespoon fish sauce (if this is the first time you have used it please don’t be put off by the smell – it tastes much better!)
  • chopped coriander

Cook the asparagus in boiling water for 2 – 4 minutes, drain and refresh under cold running water. Stir the garlic, chilli, zest, fish sauce and coriander into the mayonnaise.  Season, if necessary, fold in the crab meat and set aside.  Toast the bread, drizzle with olive oil and scatter over rocket or spinach leaves. Pile the crab mixture on top. Toss the cold asparagus spears in a little olive oil and arrange over the crab meat.

Alternatively, you could cook LOTS of asparagus and serve, on the side, hot with lashings butter – using any leftover toast to soak up the juices!

It’s National Pie Week!*

* who knew there was such a thing?

I never knew my Scottish grandparents as they had died before I was born, but was very close to my English mum’s parents who lived near Barrow-in-Furness.  Every summer, my mum, brother and I took the train from the Glasgow to Lancaster, then a small one from there to Roose where granny met us, walking home to her house where we would spend most of the summer holidays.  I adored Granny, even more so as we only saw her at Easter and July.  She was a pastry chef and baker and made the most wonderful cakes and pies.  One of her “specials” was meat and potato pie – and it turns  out The Husband’s grandma was also the maker of meat and potato pies! Thus, this special pie is definitely one of our favourite comfort dinners – particularly on cold and raw days.  It’s taken me a while to experiment with the pastry but I think this is it.

Meat and Potato Pie (I’ve scaled down the recipe for 2 – but it will taste good tomorrow with pickles and mustard)

  • 250 grams stewing steak
  • 2 – 3 potatoes and 1 chopped onion
  • 110g Self raising flour
  • 40 grams suet
  • 30 grams chilled butter

Braise the meat till tender in some stock (oxo)on top of the hob. Boil the potatoes and onions till soft. Drain, keeping the water to thicken for gravy with the meat juice.  Put the meat, potato and onion into a pie dish. Make up the gravy with the vegetable and meat water with granules till thick, pour over and allow to cool. Measure the flour and suet into a bowl.  Grate in the butter and rub together.  Make the pastry adding a little water to come together.  Roll out on a floured board and cover the meat mixture in the dish.  Score a cross in the top and pop in a hot oven (about 200oC) and bake till golden brown.  Serve with green vegetables and mustard.  Guaranteed to fill you up and keep out the cold!

For a sweet pie, I am turning to a recipe I was given years ago by the wife of “Our Man in Paris” who lived there in the 1930’s and had now retired to the village where I lived. I’ve had it for over 40 years and have never needed any other as it just works – so why try to tinker with perfection?

Rhubarb Meringue Tarts (using my lovely rhubarb from the garden)

  • Pastry: 275g plain flour 25g ground almonds 175g butter
  • 75g castor sugar rind of 1/2 lemon 1 egg yolk 3 tablespoons milk**
  • 2 free-range eggs, separated
  • 350g rhubarb, cut into 2cm/¾in chunks
  • 85g castor sugar
  • 1 small lemon, juice and zest
  • 2 1/2tbsp cornflour
  • 2 tbsp water

Preheat the oven to 190C/375F/Gas 5. To make pastry, rub the butter into the dry ingredients. Add the beaten egg yolk and milk and bring together. Turn out onto a floured board and quickly roll* out to line a small (or 2 individual) greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Remove the greaseproof paper and baking beans and brush with a little milk. Return the tins to the oven and bake for a further 15 minutes until golden brown. Place the rhubarb, 3 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Spoon the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown.

*the less and quicker you handle pastry the better – try and keep a cool hand!

**this recipe will give you more pastry than you will need but I tend to make a batch and freeze the remainder for another time.

Sometimes, you can please everyone at the same time!

Poor old February gets such a bad reputation.  Maybe because it’s so often cold and dark and dreary.  And whilst only 28 days it can feel endless.  Personally, I don’t mind it at all as the shoots of daffodils, crocus and snowdrops push their way through the ground and the the promise of an awakened garden calls. The days get longer and hope reigns of new beginnings.

We’ve had a busy week with a trip to Norfolk, meeting up with friends and, finally, planning some time away. It seems so long since we could grab a map and a pin and make a quick decision of where to go! At least The Husband and I can usually agree on this but, sometimes, when I am planning supper, there can be a bit of disagreement! He would always have hot and spicy over anything else whilst I prefer flavoursome to having a burned mouth. This recipe suits both of us – gives me my favourite comfort food of a fish pie and him the comfort of spice!

Curried Fish Pie

  • 1lb potatoes, peeled and roughly chopped
  • 1 large onion, chopped
  • 1 tbsp coconut oil
  • 400g skinless cod loin (you could add some raw prawns to vary)
  • 1tsp ground turmeric
  • juice of ½ lemon
  • 1 tsp grated root ginger
  • 1 garlic cloves
  • ½ tsp ground cumin
  • 1 tsp brown mustard seeds
  • 25g coriander, roughly chopped
  • 1 fresh red chilli or a pinch of chilli flakes
  • 200g full-fat coconut milk
  • 1tbsp cornflour
  • 100g cherry tomatoes
  • 25g butter
  • ½ tsp smoked paprika

Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes in boiling salted water for 15 minutes or until very tender. Drain well and set aside. Meanwhile, cook the onion in the coconut oil in a large frying pan for 5 minutes until starting to soften. Chop the cod into roughly 4cm chunks and toss with 1⁄2 teaspoon of turmeric, a squeeze of lemon juice and a good pinch of salt in a bowl; set aside. Stir the ginger and garlic into the onions and cook for a further 2-3 minutes. Stir in the cumin, 1 teaspoon of mustard seeds and 1⁄2 teaspoon of turmeric, then cook for a further minute. Add half of the coriander to the pan along with the chilli and cook for just 1 minute. Mix a little of the coconut milk with the cornflour in a small bowl, then add to the pan with the rest of the coconut milk and the cherry tomatoes. Simmer for 3 minutes; the sauce should thicken slightly.

For the topping, heat the butter in the saucepan you cooked the potatoes in. Add the remaining turmeric and mustard seeds, plus the smoked paprika and cook for 1 minute. Mix in the potatoes making sure they are coated in the buttery spices. Sprinkle with a little salt and the remaining lemon juice. Using a fork, gently crush the potatoes but don’t mash completely. You want lots of texture to create crunchy bits.

Remove the curry sauce from the heat. Season to taste, then mix in the fish and rest of the coriander. Tip it all into an ovenproof dish and spoon the crushed potatoes on top, spreading them out well. Bake in the oven for 15-20 minutes until the topping is golden and crusty.

Curried fish pie with spiced potato topping

You will have noticed that we are only using half a tin of coconut milk for above – so rather than put it in the fridge, forget about it and throw it out a week later, why not make this lovely pudding to complete your supper?

  • 40 pudding rice
  • 200ml coconut milk
  • 200ml semi-skimmed milk
  • 2 tbsp soft light brown sugar
  • 1/2 tsp vanilla extract

In a medium pan, combine the rice, coconut milk, milk, 2 tbsp sugar and 1/4 tsp salt; stir well. Set the pan over a medium heat and bring to the boil. Reduce the heat, partially cover with a lid and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened. Stir in the vanilla extract. Serve with some fresh fruit and lime or lemon zest.

Make Sure you get Enough!

2 January – Christmas and Hogmanay have all passed in a whirl – hopefully, you were all where you wanted to be and with all whom you loved. Covid 19 continues run amongst us and we are trying our best to keep healthy and to look after those who aren’t.

It’s very easy when you are busy to not be taking too much care of yourself and think the reason you are a bit on the tired side is because you haven’t been taking it easy – but it could be you are not getting enough of essential vitamins and B12 is one of the ones the body can’t produce by itself.  Its vital for creating red blood cells and to release energy from food – and without it may leave you feeling tired and weak. Happily, we don’t have to find too much of it to get a daily dose and can be found in eggs, fish, cheese, milk products – and Marmite! And the following 2 recipes, of course!

Baked Haddock Risotto (we’ve made risotto before but this is a baked one so constant stirring isn’t required, leaving you free to do the dusting – or read a book!)

  • 1 teaspoon olive oil
  • 1 small onion, sliced (you can swap for a leek if you prefer)
  • 1 – 2 garlic cloves, finely chopped
  • 140g arborio rice
  • 100ml white wine (and a glass for the cook!)
  • 1/2 litre vegetable stock (a cube will do)
  • 150g thick cut cavolo nero, (an Italian dark green cabbage), thick stems discarded
  • 120g haddock (I prefer smoked, but it’s up to you – both work well)
  • 1/2 lemon, zested and cut into wedges
  • 50g parmesan cheese, finely gratedPut the oven on at 180oC.  Using an openproof pan, fry the onion (or leek) and garlic in the oil for 3 – 4 minutes, until starting to soften.  Add the rice and cook for another 2 – 3 minutes.  Pour in the wine and simmer until mostly evaporated and add the stock . Bring to simmer, cover and put in the oven for about 30 minutes. Stir in the cavolo and nestle the fish on top. Cover and return to the oven for another 15 minutes until the haddock is cooked. Break up the fish with a fork and stir through the rice.  Season and stir in the lemon zest and the cheese, serving with lemon wedges.  For an additional hit of B12, you can also add a poached egg on top.
Image result for baked smoked haddock risotto

As it’s obviously not easy to just buy a little of Cavolo Nero, I thought you might also like this additional recipe of a very easy soup.

  • 1 tablespoon oilive oil
  • 1 small onion (or leek)
  • 1 garlic clove, sliced
  • pinch of chilli flakes (optional)
  •  a bay leaf
  • 1 -2 potatoes, peeled and cut into small chunks
  • 1/2 litre of stock, chicken or vegetable (a cube will do)
  • cavolo nero, torn and tough stalks discarded

Heat the oil in a large saucepan. Add the onion or leek, garlic, chilli and bay leaf and sweat over a low heat for 15 = 20 minutes.  Add the potatoes and stock.  Bring to the boil and simmer for 20 minutes until the potatoes are tender.  Stir in the cabbage and simmer until just cooked.  Serve in a bowl with a drizzle of olive oil, extra chilli flakes if liked and a shaving of parmesan.

And if you have even more left over, try tossing some in a little olive oil and popping in the oven for about 10 minutes alongside whatever else you are cooking – it’s a little delicious little kick of crispy greeness!

Wishing you a Happy Healthy New Year – from The Husband, Catkin, The Four Hens and Me!

Merry Christmas!

Christmas – one of my favourite times of the year! I love the decorating and planning of it, choosing gifts and wrapping, having a houseful of family and friends. 

It can, however, be a sad time with a loved one no longer here – or it seems as if the whole world has got someone to share it with and you are on your own.

Thus, this month, I am not giving you recipes for traditional big meals, but for sweet treats you can make and give as gifts to friends and neighbours – or equally enjoy on your own, being good to yourself. Collect tins or jars from the charity shop (making them winners too!) and decorate them with pretty ribbons and paper.  Christmas is not the time to hold back on the bling!

NB before anyone comments on the amount of sugar in the next 3 recipes, I know it looks a lot but don’t forget these are sweet treats and only eaten occasionally!

GRANNY’S LEMON CURD

  • 225 grams sugar
  • 50 grams butter
  • juice and zest of a lemon
  • 2 well beaten eggs

Half fill a pan with water and put on to heat.  Put all the ingredients in a bowl, big enough to put into the pan without the water bubbling over.  Keep on a low heat until everything melts, stirring occasionally. Continue cooking until a spoonful on a cold plate wrinkles when pushed.  Pour into small jars, cool and keep in the fridge.  Its lovely on hot buttered toast and also as a pudding by swirling it into natural yogurt.

GRANNY’S TREACLE TOFFEE

  • 6 tablespoons sugar
  • 100 grams butter
  • 3 tablespoons treacle
  • 1 tablespoon water
  • 2 teaspoons vinegar

Put everything into a saucepan and bring to a boil.  Keep on a rolling boil (I keep a wooden spoon in it so it doesn’t over boil).  It is ready when a small spoonful goes hard when dropped into a bowl of cold water.  Pour into a greased baking tin (BE CAREFUL AS ITS VERY HOT AND WILL BURN YOUR SKIN).  Allow to harden, turn tin over and tap till it drops out.  Keep in a airproof tin or tupperware.

SCOTTISH TABLET (English fudge) Incredibly easy and even a non-Scot can make it! This recipe was given to me by my friend, Sandra. We started nursing together 50 years ago last August and been close ever since. We don’t see each other as often as we would like – but when we do it’s as if there has never been a space.

  • 150ml evaporated milk
  • 150ml water
  • 75g butter
  • 450g granulated sugar
  • 1/4 teaspoon vanilla essence

Butter a 7 inch shallow tin. Put milk, water, sugar and butter in a saucepan and heat through slowly until the sugar has dissolved. The boil steadily for about 10 k- 15 minutes stirring constantly. Test by dropping into a cold glass of water and is ready when you can roll it between your fingers. Take off the heat and add vanilla essence. Cool slightly then beat until the mixture starts to thicken and crystalise. Pour into tin and leave to set. Mark into squares and keep in an airtight tin (it won’t be there for long!)

For the ultimate comfort drink, there will always be HOT CHOCOLATE and here are a couple of festive additions. Why not make a batch, keep (a lot) for yourself and leave a warming flask full on your neighbour’s doorstep as a surprise?

MULLED WINE HOT CHOCOLATE

  • 300ml red wine
  • 1 cinnamon stick
  • 2 star anise
  • 4 cloves
  • 6 allspice berries
  • 2 tablespoons demerara sugar
  • 500mls milk
  • 150g dark chocolate

Heat gently and simmer for 10 minutes. In a separate pan, heat the milk, then gradually whisk in the dark chocolate. Strain the red wine into the chocolate pan and stir. Serve in small glasses or cups with extra cinnamon stick stirrers.

LUXURY HOT CHOCOLATE – with lots of topping suggestions!

  • 2 tablespoons cocoa powder
  • 1 litre milk
  • 2 tablespoons demerara sugar
  • 100g chopped dark chocolate
  • 1 teaspoon vanilla essence
  • 100 ml single cream

Put the cocoa in a large bowl or jug and mix in enough cold milk to make a smooth paste. Put the rest of the milk in a pan and bring to a simmer. Whisk the milk into the cocoa paste until everything is incorporated then pour back into the pan. Add the sugar, chopped chocolate, vanilla and cream and heat gently, stirring until everything is combined. Sweeten with extra demerara sugar to your liking.

TOPPINGS – dark rum, whisky, brandy, Disaronno or Baileys / squirty cream / Cadbury flake /cinnamon sticks/ ground cinnamon / chocolate chips / mini marshmallows /fudge chunks

Wishing everyone a very Merry Christmas and a Happy New Year from Ailsa, The Husband, Catkin, the cat, and The Four Hens!

lupin1

REvamps

I didn’t mean it to happen just before Christmas – but it is! Revamping the kitchen by having the kitchen cabinet doors and housing resprayed – which, of course, meant the walls had to be repainted; new blinds, new cushions and throw for the sofa. And all the cupboards had to be gone through and cleaned and tidied as they will be on display for the week that they have gone off to be painted! Half way through and it’s looking great.

With all this going on, though, there has been little time for cooking – and it was easier to do first thing to be out of the way for the day. Never interrupt a girl with a paintbrush in her hand! So thinking ahead, I pulled out some old recipes I hadn’t made for a while that I could start off whilst having breakfast and then leave until the evening to finish. It struck me, then, that these were actually good recipes for this time of year when everyone is busy, busy!

Heavenly Spare Ribs

  • 1/2 dozen pork spare ribs (or however many you are hungry for!)
  • 250ml water + beef stock cube
  • chopped onion
  • 60ml soy sauce
  • 2 teaspoons five spice powder
  • 60ml dry sherry (optional)
  • 3 tablespoons honey or sugar
  • 1 tablespoon vinegar

Put stock in a saucepan with all of the following ingredients and bring to the boil. Add the ribs and turn to simmer for about 45 minutes until tender with lid on. (at this point you can leave till later). Remove the lid and bring to boil until sauce thickens to a rich, sticky sauce. Serve with rice and pak choi and garnish with sliced spring onions, chilli and chopped coriander..

Coconut Basil Rice – this wonderfully fragrant, slightly sticky rice is perfect for mopping up the above. Black mustard seed add texture and a nutty flavour without being too hot.

  • 175g basmati or Thai rice
  • 6 thai basil leaves
  • 25 ml sunflower oil
  • 3 dessertspoons black mustard seeds
  • 1/2 can coconut milk (use the remainder to make a delicious rice pudding another day!)

Place the rice in a sieve and wash under cold running water. Drain well. Tear leaves into small pieces. Heat oil and add mustard seed until they start popping. Stir in the rice until well coated with il. Add the coconut milk and 125 ml water. Bring to the boil, stir and simmer uncovered for 10 – 15 minutes. Stir in the leaves, cover tightly and eave to steam for 10 minutes. Fluff up with a fork and serve immediately.

Thai Style Baby Back Ribs - Oliver's Markets

After all this, I still need something sweet (just think of all the calories I must be using running up and down ladders!). So this is my cheat’s pudding – very quick and easy but you can also make it look good enough to serve at the dinner party you are going to have to show off the new kitchen!

Yogurt Panna Cotta

  • one and 1/4 sheet leaf gelatine (just snap off with scissors)
  • 50ml milk
  • 225 Greek yogurt (half a large tub) – any flavour you like! We love coconut and/or mango

Soak the gelatine in cold water. Heat milk up – not boiling. Squeeze out the water from gelatine and add to hot milk. Stir to completely dissolve. Add to yogurt. Put into 2 ramekins and put in fridge to set. You can eat straight from dish but if you want to show off, run a knife around the edges and turn out.

Fun part:

You can add jam/compote/ fruit to bottom of dish before adding yogurt. Top with any fruit, grated chocolate, grated coconut, crushed amaretti biscuits, a shortbread biscuit on the side. ANYTHING really – experiment! – that will look as if you have spent ages making (when you haven’t!)

Yogurt Panna Cotta with Raspberry Compote Recipe | MyRecipes