It's nice and sunny here this morning, but still very cold, so cold that the heating has clicked on. I ventured out to the freezer to get the stuff for the day in just now and the warmth hit me as I came back in. Very nice it was too.
I got quite a lot done yesterday. The tea loaves are now sliced, wrapped and frozen. I spent quite a long time pottering in the garden, cutting back the sage quite severely, planting out some seedlings that really aren't seedlings any more, digging over, weeding and generally sorting things out a little bit. And then, after I put the hose away, it started raining. Ho hum! Never mind, it was a very welcome sight and means that I won't have to water today so no complaints from me. it was a substantial amount of rain, never torrential but quite hard at times, and lasted most of the evening on and off and into the night. Just what was needed. Maybe we could order some more later on today, please!
I also did a little bit of washing and an awful lot of networking - too much really. The bedroom is still a mess - what a surprise!
And now it's Tuesday. I shall pop into Morrisons for a few magazines and also to get some bits and bobs for tomorrow lunch when I have a friend round. I found a recipe on the Rosemary Conley site for a cheese and tomato quiche that has a flour tortilla as a base, instead of pastry. I know L is a Conley fan and uses her recipes, so I thought I would make it and see what it's like. I can always open a tin of tuna if it's a disaster. It's low fat and uses low fat cheese which I have my doubts about but I'll give it a go and see. Quiches do freeze OK so the leftovers will provide some nice lunches for school. I'll let you know.
I also want to do a little more garden stuff, including putting some goodness from the compost heap onto the flower beds, and I MUST write to the council and instruct them to take the old fridge away. It's been sitting there for months now. I will get the letter written as soon as I have finished this blog post so I'd better hurry up and send and get on with it.
Tuesday, 31 May 2011
Monday, 30 May 2011
Recipe: simple tomato soup
I'm enjoying this at the moment and thought I would share it as it's really nice
Ingredients for a big single portion or two portions in soup plates:
small glug of olive oil (1 tsp)
small-ish onion, finely chopped
400g can chopped tomatoes
a tsp Marigold low sodium vegetable bouillon powder
two sprigs oregano (or some dried, but I think fresh is nicer)
a pinch of sugar
a squidge tomato puree
Method.
Heat a small amount of olive oil in a saucepan, add the onion and gently fry until softened.
Pour in the chopped tomato and then swish a little extra water around the inside of the can or carton to get the remains and add that too. Add a heaped tsp vegetable bouillon powder, the sugar and the oregano.
Stir, bring to a gentle boil, cover and leave to simmer gently for about 20 mins.
When the onion is soft, remove the oregano and zizz the soup with a stick blender. I then pushed it through a fine sieve, but one wouldn't have to. It does make it lovely and smooth though.
Add the tomato puree and stir. Check seasoning and adjust. I added no salt or pepper, the Marigold was enough. I've been cutting out unnecessary salt, so it's fine for me: others may prefer to add a little salt.
Bring back to a simmer, pour in a soup bowl and add a dollop of natural yogurt, if you like. Enjoy.
Scrummy. And about 175 calories for the lot. If you didn't use the olive oil it would be about 135 calories, but I like the flavour it imparts.
Ingredients for a big single portion or two portions in soup plates:
small glug of olive oil (1 tsp)
small-ish onion, finely chopped
400g can chopped tomatoes
a tsp Marigold low sodium vegetable bouillon powder
two sprigs oregano (or some dried, but I think fresh is nicer)
a pinch of sugar
a squidge tomato puree
Method.
Heat a small amount of olive oil in a saucepan, add the onion and gently fry until softened.
Pour in the chopped tomato and then swish a little extra water around the inside of the can or carton to get the remains and add that too. Add a heaped tsp vegetable bouillon powder, the sugar and the oregano.
Stir, bring to a gentle boil, cover and leave to simmer gently for about 20 mins.
When the onion is soft, remove the oregano and zizz the soup with a stick blender. I then pushed it through a fine sieve, but one wouldn't have to. It does make it lovely and smooth though.
Add the tomato puree and stir. Check seasoning and adjust. I added no salt or pepper, the Marigold was enough. I've been cutting out unnecessary salt, so it's fine for me: others may prefer to add a little salt.
Bring back to a simmer, pour in a soup bowl and add a dollop of natural yogurt, if you like. Enjoy.
Scrummy. And about 175 calories for the lot. If you didn't use the olive oil it would be about 135 calories, but I like the flavour it imparts.
Garden extra
I wasn't intending to 'do' vegetables. However, there was this one yellow courgette plant left over after DD had taken what she wanted. It was so brave and such a survivor, even to the point of flowering in its tiny little pot, that I took pity on it and now it's in a large pot with a good dose of compost from my composter to encourage it on. Fingers crossed.
Note to self: cut back the sage in order to enjoy the lilies!
Dessert tonight . . . yum yum
Nothing special, I just like the colour and pattern.
Lookee-look-look. Proof!!! The rosemary cuttings have taken! I now need to get them potted on before the roots get too tangled (they are two to a pot at the moment. That means a trip to the garden centre for some potting compost and some pots. Drat!I must be getting something right, somewhere. Or maybe George talks to them!
Two recipes for Sweffling
The recipe for the lamb and apricot meatballs can be found here. Next time I would make more sauce, I think, and I did add some tomato puree to it. I think it is truly a scrummy recipe and definitely one to make again. It's quite partyish too.
The korma is more problematic because I make it up as I go along with whatever I have available but here's the basics of it. I used chicken breast, but I have made it with turkey fillets or I'm sure it would be nice with pork loin or that lovely lean lamb you can get. It's very unauthentic so apologies to any curry purists who might be reading, but it's delicious (I think).
If I miss anything out, I will come back and edit.
Ingredients:
A glug or two of oil (I used olive, ghee would be more authentic)
One medium/large red onion, thinly sliced into half rings
One sweet potato, peeled and chopped into medium sized chunks (dice size)
One red and one orange pepper (small peppers, so if they're big, use half of each, or just one or the other), cut into smallish bite sized pieces
Two garlic cloves, peeled and finely chopped or crushed
Four skinless and boneless chicken breasts, cut into thin slices across the grain (I cut them while they were still frozen which made it easy to get nice thin slices)
A jar of Patak's korma paste (yes, sorry, I cheat here) - I used about half the jar, but it's to taste really
One can low fat coconut milk
A small can of sweetcorn (sometimes I use a handful of frozen peas as well)
About seven or eight dried apricots, cut into thin slices (sometimes I use sultanas instead)
Four or five chestnut mushrooms, sliced
Some flaked almonds. I used pre toasted ones, but sometimes I use the non-toasted ones. Either is nice.
Chopped fresh coriander (optional)
Method
In a large pan, heat the oil, add the onion rings, stir well and leave to sizzle slowly until soft.
Add the sweet potato and continue cooking gently, then do the same with the peppers.
Then add the garlic, cook for about a minute and then remove the lot with a slotted spoon so that any remaining oil stays in the pan. Add more oil if necessary.
Add the chicken, a few slices at a time so it's not crowded and it fries rather than steams. Brown each side and then remove. When the last batch of chicken has browned, put back all the chicken and the fried vegetables and stir gently but well. Add more oil if necessary.
Add the korma paste and stir in well, allowing it to 'cook out' for a minute or so.
Add the coconut milk and stir it well so that the korma paste and milk are well combined. Add the apricots. Bring to a gentle boil.
Cover the pan, turn the heat down and allow the lot to simmer gently for about 20 mins, stirring occasionally. Enjoy the aroma!
Finally, add the sweetcorn (as much as you want from the can, don't have to use it all). Add the mushrooms and gently stir it all well together. No need to actually 'cook' the mushrooms, they are fine just heated and remain firm and flavoursome.
At this point, either allow to cool, sprinkle with the flaked almonds and freeze (I got six good single portions from it) or bring right back up to piping hot, sprinkle over the almonds and some fresh chopped coriander if you have some and serve with rice.
I know it all sounds a bit muddled and complicated but it isn't really, it's just the typical method for a casserole. Cook the onion and harder veg, add the meat, add the seasonings, add the liquid, cook, add any 'soft' veg near the end.
The korma is more problematic because I make it up as I go along with whatever I have available but here's the basics of it. I used chicken breast, but I have made it with turkey fillets or I'm sure it would be nice with pork loin or that lovely lean lamb you can get. It's very unauthentic so apologies to any curry purists who might be reading, but it's delicious (I think).
If I miss anything out, I will come back and edit.
Ingredients:
A glug or two of oil (I used olive, ghee would be more authentic)
One medium/large red onion, thinly sliced into half rings
One sweet potato, peeled and chopped into medium sized chunks (dice size)
One red and one orange pepper (small peppers, so if they're big, use half of each, or just one or the other), cut into smallish bite sized pieces
Two garlic cloves, peeled and finely chopped or crushed
Four skinless and boneless chicken breasts, cut into thin slices across the grain (I cut them while they were still frozen which made it easy to get nice thin slices)
A jar of Patak's korma paste (yes, sorry, I cheat here) - I used about half the jar, but it's to taste really
One can low fat coconut milk
A small can of sweetcorn (sometimes I use a handful of frozen peas as well)
About seven or eight dried apricots, cut into thin slices (sometimes I use sultanas instead)
Four or five chestnut mushrooms, sliced
Some flaked almonds. I used pre toasted ones, but sometimes I use the non-toasted ones. Either is nice.
Chopped fresh coriander (optional)
Method
In a large pan, heat the oil, add the onion rings, stir well and leave to sizzle slowly until soft.
Add the sweet potato and continue cooking gently, then do the same with the peppers.
Then add the garlic, cook for about a minute and then remove the lot with a slotted spoon so that any remaining oil stays in the pan. Add more oil if necessary.
Add the chicken, a few slices at a time so it's not crowded and it fries rather than steams. Brown each side and then remove. When the last batch of chicken has browned, put back all the chicken and the fried vegetables and stir gently but well. Add more oil if necessary.
Add the korma paste and stir in well, allowing it to 'cook out' for a minute or so.
Add the coconut milk and stir it well so that the korma paste and milk are well combined. Add the apricots. Bring to a gentle boil.
Cover the pan, turn the heat down and allow the lot to simmer gently for about 20 mins, stirring occasionally. Enjoy the aroma!
Finally, add the sweetcorn (as much as you want from the can, don't have to use it all). Add the mushrooms and gently stir it all well together. No need to actually 'cook' the mushrooms, they are fine just heated and remain firm and flavoursome.
At this point, either allow to cool, sprinkle with the flaked almonds and freeze (I got six good single portions from it) or bring right back up to piping hot, sprinkle over the almonds and some fresh chopped coriander if you have some and serve with rice.
I know it all sounds a bit muddled and complicated but it isn't really, it's just the typical method for a casserole. Cook the onion and harder veg, add the meat, add the seasonings, add the liquid, cook, add any 'soft' veg near the end.
Monday morning
No school!!! NO school! No SCHOOL!
However I say it, it sounds brilliant. I think that of all the days in a half term break I enjoy Mondays the best. OK, so it's a bank holiday anyway, but that doesn't impact because just about all our bank holidays are in holiday times (no complaints, just saying).
I'm expecting to have another day at home, doing pottering-around stuff as and when I feel like it. People who work to a timetable regulated by strict timings will understand the pleasure of having the occasional day with nothing set in stone. More than occasionally and it starts feeling aimless, so I have to impose structure. Just now, however, it feels good.
These are the things I might achieve today.
Three reports written
Some gardening
Some washing, drying and ironing
Some 'networking'
A tidier bedroom (hollow laugh)
Baking a couple of tea loaves.
Might go swimming, might not!
Might look round Matalan, might not!
I have a friend to lunch on Wednesday and, as I made cupcakes last time, this time I have decided it is tea loaf. It's so very easy. Soak sugar and mixed dried fruit in cold strong (strained) tea for several hours, then add SR flour and an egg and bake. So easy peasy and so delicious. Usually I use a packet of the mixed dried fruit you can buy, but I had a nosey in the depths of my cupboard and found some dried pineapple that really does need eating up, plus some lovely dried cranberries that I bought fairly recently as well as some sultanas, so I've used a mixture of those three. It makes two small loaves and one can go straight in the freezer, sliced, for another time.
Here are the actual quantities (which can be a little either way):
340g/12 oz mixed dried fruit, washed.
230mls/7 1/2 fl oz strained cold tea
120g/4 oz demerara sugar
230g/8 oz self raising flour
1 egg
. . . and the oven temperature is 180C for about 75 mins or until done according to the skewer. You might need to cover it towards the end.
I've got two more bloggy things to do but I shall make them separate messages or this will be way-ay-ay too long.
However I say it, it sounds brilliant. I think that of all the days in a half term break I enjoy Mondays the best. OK, so it's a bank holiday anyway, but that doesn't impact because just about all our bank holidays are in holiday times (no complaints, just saying).
I'm expecting to have another day at home, doing pottering-around stuff as and when I feel like it. People who work to a timetable regulated by strict timings will understand the pleasure of having the occasional day with nothing set in stone. More than occasionally and it starts feeling aimless, so I have to impose structure. Just now, however, it feels good.
These are the things I might achieve today.
Three reports written
Some gardening
Some washing, drying and ironing
Some 'networking'
A tidier bedroom (hollow laugh)
Baking a couple of tea loaves.
Might go swimming, might not!
Might look round Matalan, might not!
I have a friend to lunch on Wednesday and, as I made cupcakes last time, this time I have decided it is tea loaf. It's so very easy. Soak sugar and mixed dried fruit in cold strong (strained) tea for several hours, then add SR flour and an egg and bake. So easy peasy and so delicious. Usually I use a packet of the mixed dried fruit you can buy, but I had a nosey in the depths of my cupboard and found some dried pineapple that really does need eating up, plus some lovely dried cranberries that I bought fairly recently as well as some sultanas, so I've used a mixture of those three. It makes two small loaves and one can go straight in the freezer, sliced, for another time.
Here are the actual quantities (which can be a little either way):
340g/12 oz mixed dried fruit, washed.
230mls/7 1/2 fl oz strained cold tea
120g/4 oz demerara sugar
230g/8 oz self raising flour
1 egg
. . . and the oven temperature is 180C for about 75 mins or until done according to the skewer. You might need to cover it towards the end.
I've got two more bloggy things to do but I shall make them separate messages or this will be way-ay-ay too long.
Sunday, 29 May 2011
Sunday morning
It seems to be another dull, cloudy, windy day but I must get out there in the garden and do a bit of work. If I don't it will be too late to get the seedlings out! As it is, a courgette in a tiny pot is flowering and really won't last much longer without a bigger growing space.
I've had a lovely morning so far. Yesterday evening I prepared the strawberries and left them overnight in sugar and lemon. This morning it all went in my big pan and has boiled away into the most wonderful tasting strawberry jam. Four nice little pots of it, one for my friend's birthday present, one for DD/DG and two for me! I suspect we will make great inroads into one pot for tea tonight as I'm planning to make scones! Slurp!
I am a bit annoyed with myself though - I obviously didn't leave the jam to stand in the pan long enough and the berries have risen instead of staying equally distributed. It makes no difference to the taste, it's just jolly annoying!
Looking out, the sun seems to be trying to break through, so I think I will make an early start and get those plants out in good order. Then I can potter in the kitchen without feeling guilty! I want to make a pot of my home made chicken korma today. SO much nicer than the ones in jars, although, I suspect, equally unauthentic.
I've had a lovely morning so far. Yesterday evening I prepared the strawberries and left them overnight in sugar and lemon. This morning it all went in my big pan and has boiled away into the most wonderful tasting strawberry jam. Four nice little pots of it, one for my friend's birthday present, one for DD/DG and two for me! I suspect we will make great inroads into one pot for tea tonight as I'm planning to make scones! Slurp!
I am a bit annoyed with myself though - I obviously didn't leave the jam to stand in the pan long enough and the berries have risen instead of staying equally distributed. It makes no difference to the taste, it's just jolly annoying!
Looking out, the sun seems to be trying to break through, so I think I will make an early start and get those plants out in good order. Then I can potter in the kitchen without feeling guilty! I want to make a pot of my home made chicken korma today. SO much nicer than the ones in jars, although, I suspect, equally unauthentic.
Saturday, 28 May 2011
Saturday evening
. . . and it has been another very productive and extremely satisfying day.
The apple mint jelly was/is absolutely delicious. DG insisted on having some on the crust slice from the bread baked earlier this morning, and that slice disappeared very quickly. That's not exactly what I made it for but no complaints from me (or him)!
The lamb and apricot meatballs in a same flavoured tomato sauce came out very well indeed. I've just had one portion for tea and am mighty glad that there are six more portions in the freezer.
Of course, when one makes a jelly, there's all the fruit pulp left over. After pushing the remains of the apple through the mouli to get rid of the skin and core, I added sugar and raspberries to make a scrummy mix to go with yogurt - six portions, freezer!
In Sainsbury's yesterday, there were some rather good looking organic strawberries on BOGOF so, of course, I got two punnets. After umming and ahing (because I also got some from the Farm Shop so have quite a lot), they are now nestling under jam sugar and lemon juice, ready to make strawberry jam tomorrow. I haven't made strawberry jam for years and am very much looking forward to it. A friend has a birthday this coming week and a pot of the apple mint jelly plus a pot of the strawberry jam will make a very acceptable present for her, I hope.
And finally, there was some minced lamb left over so it is slowly simmering in the oven and will be used to make some shepherd's pies. How *would* I manage without my freezer?
The apple mint jelly was/is absolutely delicious. DG insisted on having some on the crust slice from the bread baked earlier this morning, and that slice disappeared very quickly. That's not exactly what I made it for but no complaints from me (or him)!
The lamb and apricot meatballs in a same flavoured tomato sauce came out very well indeed. I've just had one portion for tea and am mighty glad that there are six more portions in the freezer.
Of course, when one makes a jelly, there's all the fruit pulp left over. After pushing the remains of the apple through the mouli to get rid of the skin and core, I added sugar and raspberries to make a scrummy mix to go with yogurt - six portions, freezer!
In Sainsbury's yesterday, there were some rather good looking organic strawberries on BOGOF so, of course, I got two punnets. After umming and ahing (because I also got some from the Farm Shop so have quite a lot), they are now nestling under jam sugar and lemon juice, ready to make strawberry jam tomorrow. I haven't made strawberry jam for years and am very much looking forward to it. A friend has a birthday this coming week and a pot of the apple mint jelly plus a pot of the strawberry jam will make a very acceptable present for her, I hope.
And finally, there was some minced lamb left over so it is slowly simmering in the oven and will be used to make some shepherd's pies. How *would* I manage without my freezer?
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