tag:blogger.com,1999:blog-20327970139699700892024-03-28T19:11:32.132+00:00Mrs Redboots' Food and RecipesMrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.comBlogger234125tag:blogger.com,1999:blog-2032797013969970089.post-72855861929352729802024-03-28T17:28:00.003+00:002024-03-28T19:10:59.373+00:00Easter eggs!<p>In German supermarkets, they sell boxes of six or ten hard-boiled eggs, dyed pretty colours, all year round, and I often buy them, both for us to eat at lunchtime and to take home for my mother, who likes them. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXxWGchXgvvkDPn0-5jvtHGgU-vPoYyzLGDMx_R_wEz59sgyA8i0dSiayj2jx1fxyEge5nkv_ugYxVgccjfL7tYf9_z937f9Ciw8ZiHVHv3sOU1-so4imSPJVVzX-bUMLw7BVqHL3ZHiKQiueDR8z226KFfSbZxkF2jxg01UfuwzmXhfimjwtLLWxlwsY" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1920" data-original-width="2560" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXxWGchXgvvkDPn0-5jvtHGgU-vPoYyzLGDMx_R_wEz59sgyA8i0dSiayj2jx1fxyEge5nkv_ugYxVgccjfL7tYf9_z937f9Ciw8ZiHVHv3sOU1-so4imSPJVVzX-bUMLw7BVqHL3ZHiKQiueDR8z226KFfSbZxkF2jxg01UfuwzmXhfimjwtLLWxlwsY" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">However, we are not in Germany, and won't be going for another month, and it is Eastertide. I have vague memories of reading that one could dye eggs with natural ingredients, and then a picture form <a href="https://www.thekitchn.com/how-to-make-vibrant-naturally-dyed-easter-eggs-holiday-projects-from-the-kitchn-112957" target="_blank">this post</a> popped up in my Facebook feed. So I had a couple of experiments.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">WARNING: The eggs, while perfectly edible, are horrendously hard - I still haven't quite perfected them. The ones you buy in Germany are hard-boiled, of course, but not to the extent that they get a black ring round the yolk, But I think it's probably difficult not to when making them at home.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The basic recipe is very simple. In a stainless-steel saucepan you put your dyestuff of choice (I used firstly 1/2 packet of frozen blueberries, and then secondly the skins of 5 or 6 red onions), and a large spoonful of vinegar. Fill the saucepan with water, bring to the boil, and simmer for 20-30 minutes (don't let the saucepan boil dry, which I nearly did!). If necessary, top up with cold water and bring to the boil again. Let it cool, strain out all the solids, and then add your eggs - as many as you can spare, or as can comfortably fill the saucepan, bring back to the boil and simmer for about 10 minutes, then let them cool in the liquid. If they aren't coloured enough, let them soak a little longer. Remove from the water and admire! When cold, polish with olive oil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was my first attempt, with blueberries: <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoQqn30F1LHL9WhFOSzVbbLkuAWWYozLhnqfyftqOCtJpIa1Lk4A6wPF8gjNLH1wJrzdqVkt85v0Zk9ITITvIVjY6GmohexGe-CXSb8cmsEnEqoQfrOSTWo6SN9B5YQct9TZkAET66vKJEBzUNBcALXjQmyJlbco1VJAFw33v26My31tdTSuB9znR7qQ/s4000/IMG_20240325_210312281.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoQqn30F1LHL9WhFOSzVbbLkuAWWYozLhnqfyftqOCtJpIa1Lk4A6wPF8gjNLH1wJrzdqVkt85v0Zk9ITITvIVjY6GmohexGe-CXSb8cmsEnEqoQfrOSTWo6SN9B5YQct9TZkAET66vKJEBzUNBcALXjQmyJlbco1VJAFw33v26My31tdTSuB9znR7qQ/s320/IMG_20240325_210312281.jpg" width="240" /></a></div>and the next day's, with red onion skins:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTwA4pFxhHx6PeYMK5YEo15yqFjU3FjgLpcm8VFU5hgN0Oh-R3E_4pufP6qWU8-DvmiCLVb_kFmavw_9jXUe1tHlHFXJBhiKkPcLKixdYuys-kI0EpVUyKAfW1HLNBbX5ECC4V4p5fVFv7gkRb33OLHqoOlImG2kpsOwlZVtY4k1RkA04PbFt7sZ-gAg/s4000/IMG_20240327_190037610_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTwA4pFxhHx6PeYMK5YEo15yqFjU3FjgLpcm8VFU5hgN0Oh-R3E_4pufP6qWU8-DvmiCLVb_kFmavw_9jXUe1tHlHFXJBhiKkPcLKixdYuys-kI0EpVUyKAfW1HLNBbX5ECC4V4p5fVFv7gkRb33OLHqoOlImG2kpsOwlZVtY4k1RkA04PbFt7sZ-gAg/s320/IMG_20240327_190037610_HDR.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Of course, the colours will vary according to whether you use white eggs (not so easy to get here, but Lidl does sometimes have them) or brown. I think for Easter Day I'll use yellow onion skins (maybe make the dye bath the night before) and then just boil the eggs as normal for Easter morning breakfast. We shall see....</div><br /><p></p>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com2tag:blogger.com,1999:blog-2032797013969970089.post-27757174047517172302023-11-09T20:19:00.001+00:002023-11-09T20:19:20.647+00:00Stir-fried vegetables with fish (or whatever) and pilau rice<p>I rather think this is one of those unrepeatable dishes, but I had half a trout and half a pack of (packet) hollandaise sauce, and didn't fancy a fish pie, so improvised. But the basic idea could work for all sorts of things.... This served 2</p><div style="text-align: left;">For the rice:</div><div style="text-align: left;">c 1 tbs cooking oil</div><div style="text-align: left;">a little salt</div><div style="text-align: left;">1 tsp Pilau seasoning (bought in Nour, Brixton)</div><div style="text-align: left;">1/2 cup (125 ml) long-grain white rice (I used Basmati, but whatever you like)</div><div style="text-align: left;">1 cup (250 ml) boiling water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hot the cooking oil, then stir in the salt and spices. Add the rice and stir thoroughly. Add the boiling water, stir again, then cover and reduce the heat to as low as possible for 10 minutes. Turn off the heat, and let stand for another 5 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another tbs cooking oil</div><div style="text-align: left;">Various vegetables, diced. I used:</div><div style="text-align: left;">A slice of butternut squash</div><div style="text-align: left;">1/2 yellow pepper</div><div style="text-align: left;">1 medium courgette</div><div style="text-align: left;">1 small pak choi</div><div style="text-align: left;">A sloosh garlic paste</div><div style="text-align: left;">A few drops of sriracha</div><div style="text-align: left;">1 tsp Dunns River All-purpose seasoning</div><div style="text-align: left;">1/2 tsp each vegetable and fish seasoning (these are from Germany, but any similar ones will do)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oil, then stir-fry the vegetables for at least 5 minutes. I then added the cooked trout and Hollandaise sauce and made sure it was heated through, but you could use any fish, or perhaps cooked sausages, cut into chunks, and if you don't have any sauce, then about 100 ml water, or just let the vegetables moisten it all - you don't have to use my choice of veg, but a range of different colours is always good. If you wanted it veggie or vegan, you could add peas or beans and sweetcorn to balance out the proteins. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOYo7s2TN_sIRFj9tx_3GSI3ZwNVpAqJHWRPNPXiHhEJ3tawU0vqxHaoMDe_vsED1t4THAa7dhyTmf4uIr6r-S5p4wMEb_rQc24MhUfwb_IcBZ0f3gWODrmR7QpHLC3_dSaZuCyEDx38xT6LXtBIOwvmptm5VZ0da1XCrlpz3ZhMdMU5IfBpeMBzfIf8/s4000/IMG_20231109_190423701_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOYo7s2TN_sIRFj9tx_3GSI3ZwNVpAqJHWRPNPXiHhEJ3tawU0vqxHaoMDe_vsED1t4THAa7dhyTmf4uIr6r-S5p4wMEb_rQc24MhUfwb_IcBZ0f3gWODrmR7QpHLC3_dSaZuCyEDx38xT6LXtBIOwvmptm5VZ0da1XCrlpz3ZhMdMU5IfBpeMBzfIf8/s320/IMG_20231109_190423701_HDR.jpg" width="320" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com1tag:blogger.com,1999:blog-2032797013969970089.post-21906935503403601122023-09-06T20:20:00.006+01:002023-09-06T20:21:41.638+01:00Vegetable "sausages"<p>I've put sausages in quotes because honestly, I think it would be easier to form them into patties or burgers, but whatever. I thought this would feed 2, but it was so filling we both left half to live to fight another day!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUl4KCZUkamdUYV_mans-J6LNzcTmBIVOW5coID-ujKS09EfEidKxSkS_A_trMVGzb8AaPmukS4-1MsJzKRWZNwJ8xHlcF-M4hefa4aE71Zw-Oz1wszJWCqIvcHE7Bhhf0cOnGHaPqWj3xZy_LweYNNDHUxzCR23OU_BOcbaiHBVcf5yO02cFcBFXnT0/s4000/IMG_20230906_190822380_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUl4KCZUkamdUYV_mans-J6LNzcTmBIVOW5coID-ujKS09EfEidKxSkS_A_trMVGzb8AaPmukS4-1MsJzKRWZNwJ8xHlcF-M4hefa4aE71Zw-Oz1wszJWCqIvcHE7Bhhf0cOnGHaPqWj3xZy_LweYNNDHUxzCR23OU_BOcbaiHBVcf5yO02cFcBFXnT0/s320/IMG_20230906_190822380_HDR.jpg" width="240" /></a></div>I adapted this recipe from one I saw on Facebook or YouTube or somewhere - really can't remember where. I happen to have the most enormous courgette you ever did see, so cut a chunk off that to use. <div><br /></div><div>1 medium courgette, or a chunk off a large one</div><div>1 medium potato</div><div>1 medium carrot,</div><div>1 egg</div><div>2-4 tablespoonsful gram flour</div><div>1/2 packet halloumi cheese</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaDuV91ioTL6OXfy9HUFQY5KX2OwlmyPTM8JWr604_WofIlqnGBRKRw3ApAln-I4ya0N8CnTorf_81LTBUyqZ7WmnGf10bBNk8IuKv3TMmW23H2L0Nnzn0EgzGcrFfFFsFtFSqcWyv_dy8mIX5w5SPl9PBsyHhlNacSazHkJBPv0spp7e_0josNxKHrI/s4000/IMG_20230906_180810848_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaDuV91ioTL6OXfy9HUFQY5KX2OwlmyPTM8JWr604_WofIlqnGBRKRw3ApAln-I4ya0N8CnTorf_81LTBUyqZ7WmnGf10bBNk8IuKv3TMmW23H2L0Nnzn0EgzGcrFfFFsFtFSqcWyv_dy8mIX5w5SPl9PBsyHhlNacSazHkJBPv0spp7e_0josNxKHrI/s320/IMG_20230906_180810848_HDR.jpg" width="240" /></a></div><br /><div><br /></div><div><br /></div><div>Peel and grate all the vegetables (no need to peel the courgette unless the peel is a bit tough), squeezing as much liquid as you can out of the courgette and potato. Dice the cheese, add about 2 tbs gram flour (aka besan or chickpea flour), season, and mix thoroughly. Add the egg and mix until it holds together, then with very clean hands, form into sausage - or patty - shapes and put on a floured board. Sprinkle with more flour and rest in the fridge for about 20 minutes or so. Fry in a little oil in a covered pan for about 8 minutes each side. I served this with a<a href="https://mrsredbootsfood.blogspot.com/2023/07/rich-tomato-sauce.html" target="_blank"> rich tomato sauce</a> and green beans.</div><div><br /></div><div>The original recipe used oatmeal, which might have been better for absorbing moisture, and also grated cheese that would have melted and bound the whole thing together, and I think, if I make them again (which I expect I shall), I might use grated cheese. But the gram flour does add such a lovely texture!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KuTRhYK9GBzAyX92vwy4zfEM-elW3WH7WzlNdZ2Xvfoe_1lv88cq1e-18aJ_g64qSehsbDspnQYi9v3U3zJiFE21zd-tiidQacBi2cwtGOOECOrBXrjUmlk_GzCJoF58k3IEpSgblNclIPl2Xw8ywvV9b2CLfUJmdrSVhy00O3ze-2VkZZdNtX2f4MQ/s4000/IMG_20230906_190643882_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KuTRhYK9GBzAyX92vwy4zfEM-elW3WH7WzlNdZ2Xvfoe_1lv88cq1e-18aJ_g64qSehsbDspnQYi9v3U3zJiFE21zd-tiidQacBi2cwtGOOECOrBXrjUmlk_GzCJoF58k3IEpSgblNclIPl2Xw8ywvV9b2CLfUJmdrSVhy00O3ze-2VkZZdNtX2f4MQ/s320/IMG_20230906_190643882_HDR.jpg" width="240" /></a></div><br /><div><br /><p><br /></p></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-23398948283052274232023-08-02T17:23:00.005+01:002023-08-02T17:40:28.312+01:00Watermelon yelm<p> I do love watermelon at this time of year, and tend to buy whole ones as being less extravagant than the boxes of chunks you can buy. Okay, someone has to cut it up, but that's not difficult. But, of course, you end up with boxes full of watermelon chunks in the fridge, and while it's a refreshing dessert, or a delicious salad with feta, but....</p><p>And I had run out of "<a href="https://mrsredbootsfood.blogspot.com/2020/05/yelm-or-home-made-lemon-squash.html" target="_blank">yelm</a>", and although I had the lemons to make more, I didn't have any mint. While plain yelm is delicious, I am also not averse to experimenting. I only made a small amount, to see if it worked.</p><div style="text-align: left;">Rind and juice of 2 lemons</div><div style="text-align: left;">About 300 ml watermelon juice (fill a blender goblet and see how much it makes. Drink whatever is left over!)</div><div style="text-align: left;">25 g citric acid</div><div style="text-align: left;">250 g sugar</div><div style="text-align: left;">About 450 ml boiling water, maybe 500 ml.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put all the ingredients into a large bowl and stir until the sugar has dissolved. Allow to cool for awhile, then strain and bottle. Keep in the fridge. Dilute to taste, either with plain or sparkling water, ideally chilled!<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhsZk9BShTA7IUW-IPHlYOvDymafk0IFExOkXnRdOf_P5igTkhRGQjROvyYCGunAh9wghLPel5qcHfLsUZkuJXpdSD2C4xPS5IiIkAvUV193eUOsELuKBniU_La_xcrQ9UCdfGlmcWcJq6ndf78-Pjl_2OpHVFcvDMLjksnchUyIfQ5EZJBUTSZbYXGU/s4000/IMG_20230802_172015699_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhsZk9BShTA7IUW-IPHlYOvDymafk0IFExOkXnRdOf_P5igTkhRGQjROvyYCGunAh9wghLPel5qcHfLsUZkuJXpdSD2C4xPS5IiIkAvUV193eUOsELuKBniU_La_xcrQ9UCdfGlmcWcJq6ndf78-Pjl_2OpHVFcvDMLjksnchUyIfQ5EZJBUTSZbYXGU/s320/IMG_20230802_172015699_HDR.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q4VzlxGkB4ziHd9gnD3uEhUgK-iqWNT7PWoK65BPPtNGX-IEniAKKofs-Cu9lfLvoC9jACtUByNiYHBBlZmUIAaZklvUuZEcAPGGggnONHhDQaIvNWabs_597DYx4TBIPqsUF7MBkqNWtmFAeNcJM_a4Iu3-zc-34k36kxP4gKfrW6F-_fJuK8_4Shs/s4000/IMG_20230802_172048188_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q4VzlxGkB4ziHd9gnD3uEhUgK-iqWNT7PWoK65BPPtNGX-IEniAKKofs-Cu9lfLvoC9jACtUByNiYHBBlZmUIAaZklvUuZEcAPGGggnONHhDQaIvNWabs_597DYx4TBIPqsUF7MBkqNWtmFAeNcJM_a4Iu3-zc-34k36kxP4gKfrW6F-_fJuK8_4Shs/s320/IMG_20230802_172048188_HDR.jpg" width="240" /></a></div><br /> </div><br /><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-2812975533278936312023-07-28T20:30:00.002+01:002023-07-28T20:30:44.742+01:00Rich tomato sauce<p>This is absolutely lush, and well worth the time it takes!</p><div style="text-align: left;">2 tsp cooking oil </div><div style="text-align: left;">1 large onion</div><div style="text-align: left;">3-4 cloves garlic</div><div style="text-align: left;">1 tin tomatoes (ideally tinned cherry tomatoes, if you can get them)</div><div style="text-align: left;">1/2 tub soft cheese, ideally garlic and herb</div><div style="text-align: left;">Seasoning to taste - I find it doesn't need salt, just pepper.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8l1t4UpSkk9IU4bpVJrT6zPkhSOv5PBYen8-QXqNukAwiXV025smYpCbMVH7Qw_OGolBkgzCIWByh5QyxmuSTQ3w-FKyYNUs6qLXYeRTPoiS7admSqHu8rs9mokXvDLhy0qr4Y7VNePQnb1_rJCa1xTvHHV4iHcSZGMwAFF2f5qFPlCsY-6yHjIcvRU/s4000/IMG_20230728_180818845_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8l1t4UpSkk9IU4bpVJrT6zPkhSOv5PBYen8-QXqNukAwiXV025smYpCbMVH7Qw_OGolBkgzCIWByh5QyxmuSTQ3w-FKyYNUs6qLXYeRTPoiS7admSqHu8rs9mokXvDLhy0qr4Y7VNePQnb1_rJCa1xTvHHV4iHcSZGMwAFF2f5qFPlCsY-6yHjIcvRU/s320/IMG_20230728_180818845_HDR.jpg" width="240" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the oil in a heavy-based saucepan and heat gently. Peel the onion, and chop it as finely as you are able. Put the chopped onion into the saucepan and stir well to coat. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMe-znTI3Ppd0j3r6NzIee7MxWl3_V36mA6GLyqGJXyy1QfKRNVokvI4uv_e6IYHaUE30DJBeRzVzaiOaqG5AX_qSp-Abl6Rj4RcrWR7B2VBKbH9nh0zSbGizeNyzU_xzrsgZmCL59MU50EjoInRH-DmiIW1Flp_at4tp1v7uC0p2CMRoMWkEpRdzKks/s4000/IMG_20230728_181612396.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMe-znTI3Ppd0j3r6NzIee7MxWl3_V36mA6GLyqGJXyy1QfKRNVokvI4uv_e6IYHaUE30DJBeRzVzaiOaqG5AX_qSp-Abl6Rj4RcrWR7B2VBKbH9nh0zSbGizeNyzU_xzrsgZmCL59MU50EjoInRH-DmiIW1Flp_at4tp1v7uC0p2CMRoMWkEpRdzKks/s320/IMG_20230728_181612396.jpg" width="240" /></a></div><br /> Let them cook gently to soften and go translucent. Meanwhile peel the garlic, and either chop, crush or grate it - I always use a crusher, but I know other people have other ways. Add this to the onion and oil, and again, allow to cook gently for a few minutes. Now add the tinned tomatoes and about 1/3 tin of water. Stir thoroughly and bring to a simmer. Cover, and let it simmer for about 45-50 minutes, stirring occasionally. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpz8i9BaxZLCwDadfoLlZI5eBVDj3J4o0AafaqA6AiTnHVQIbYVt_1o0-0nLbQ5-NYuCwBW9j7Yz_Xjgv2BI_eIIggcoi8tsITcqE4o0qpsHEFM5Lklva0bRb3I4yZmKLhqxbbYPNKwXWWeNDHTgyiwok7_xiWwtEsK2Gz7M-ZpsJnyeFXvm_h8umCOU/s4000/IMG_20230728_192315326_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpz8i9BaxZLCwDadfoLlZI5eBVDj3J4o0AafaqA6AiTnHVQIbYVt_1o0-0nLbQ5-NYuCwBW9j7Yz_Xjgv2BI_eIIggcoi8tsITcqE4o0qpsHEFM5Lklva0bRb3I4yZmKLhqxbbYPNKwXWWeNDHTgyiwok7_xiWwtEsK2Gz7M-ZpsJnyeFXvm_h8umCOU/s320/IMG_20230728_192315326_HDR.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Then add the half-tub of cream cheese and stir thoroughly to mix. Delicious with pasta, either as is, or as a pasta bake. I also made a roast vegetable bake with it earlier in the week, which was lush!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMC4FtgIWYOxwPQ3ZqFMDQ6kisiLWz9s5kEU-7v2b16Zq4Xkv_VYrCbt5Tp0F7zW0y76raR0OwZ-gfK7ieklk5_qfuqPKxcIGitU47pZPNvpbLeppozFHUI57WEJb9k22Ezb0pJ_FI5y0HN3kwb8flQDW2tgADfAaj1tpImDZGJh28qy-_2I6Hx8yD55I/s4000/IMG_20230728_192943643_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMC4FtgIWYOxwPQ3ZqFMDQ6kisiLWz9s5kEU-7v2b16Zq4Xkv_VYrCbt5Tp0F7zW0y76raR0OwZ-gfK7ieklk5_qfuqPKxcIGitU47pZPNvpbLeppozFHUI57WEJb9k22Ezb0pJ_FI5y0HN3kwb8flQDW2tgADfAaj1tpImDZGJh28qy-_2I6Hx8yD55I/s320/IMG_20230728_192943643_HDR.jpg" width="240" /></a></div><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-37612794351182035822023-07-16T20:30:00.002+01:002023-07-16T20:30:43.512+01:00Hollandaise sauce<p>This is incredibly easy, really. I always think it's going to be harder than it is - but it's no worse than mayonnaise, which is also massively easier than I think it's going to be!</p><div style="text-align: left;">1 egg</div><div style="text-align: left;">Juice of 1 lemon</div><div style="text-align: left;">About 125 g butter (1/2 packet)</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Melt the butter - I use the microwave, and melt it in a little jug so that it is easy to pour. Put the egg and lemon juice in a blender and process for a minute or two until smooth. Leaving the blender running, pour the butter in a very thin stream. When it's all in there, continue to run the blender until it thickens and is smooth. Season to taste, and give a last whizz to mix the seasoning in.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with fish and/or vegetables, especially things like purple sprouting or tenderstem broccoli, or asparagus. It will keep, covered, for a couple of days in the fridge.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq20yH3heVEanknBM9pp1E0wRdTDAZlorERi4mEaqTot8Raqw2_RSBZSeDTs602oLIpyOhH8QvOEnPsBFpi7O_897epxdXKyUxvYo7pv3c9Swp09Trf0S5H8Co4nZwMztC0OMqwEzWOKcqN_1s_rN8t3Le1A9v23c4MHVG0c45k6grTwRVe7w9KwiR0M/s4000/IMG_20230716_200907032_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq20yH3heVEanknBM9pp1E0wRdTDAZlorERi4mEaqTot8Raqw2_RSBZSeDTs602oLIpyOhH8QvOEnPsBFpi7O_897epxdXKyUxvYo7pv3c9Swp09Trf0S5H8Co4nZwMztC0OMqwEzWOKcqN_1s_rN8t3Le1A9v23c4MHVG0c45k6grTwRVe7w9KwiR0M/s320/IMG_20230716_200907032_HDR.jpg" width="240" /></a></div>(The sauce in this photo is coating a salmon fillet and some new potatoes)<br /><div style="text-align: left;"><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-72866224914815725902023-07-10T19:43:00.003+01:002023-07-16T20:31:11.882+01:00Strawberry-watermelon lemonade<p> I have just made some "<a href="https://mrsredbootsfood.blogspot.com/2020/05/yelm-or-home-made-lemon-squash.html" target="_blank">yelm</a>", and one of my favourite drinks, when I can get it, is Lidl's raspberry lemonade. Or, indeed, their strawberry lemonade. They are not selling it in my branch at the moment, but they had a coupon for money off strawberries. And I have (as I frequently do) a craze on watermelon just now, and as boxes of watermelon chunks are expensive, I thought I'd buy a whole watermelon. I used some in a salad, but used the rest in our drink.</p><p>All measurements are approximate - I basically eyeballed it! </p><div style="text-align: left;">Chunk of watermelon (about 30 grammes, I think; it wasn't a huge chunk)</div><div style="text-align: left;">1/2 punnet strawberries</div><div style="text-align: left;">2 tbs "yelm" concentrate (or a commercial lemon squash)</div><div style="text-align: left;">Iced water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut the melon into chunks, and hull the strawberries. Put them in a blender with the yelm, and whizz until smooth. Top up with iced water and shake or blend again. Pour into glasses and serve immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I think it needed the lemon to cut the sweetness a bit, but do experiment. Maybe a spoonful of lemon juice instead might be nice.... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbejsFbB_Rjumpou7NnWHrgbiktWlW5iekpz1hcgauGbVtgMW8GLTL8OSRMzw46y6t8PxuJ8dCdAcVybBv51OOZcea9aJ_3BBEpNSQA9q-JuOgeyTUZGBwUrLhKX1c0SzF_2URYdu_Jmhx7XxAwpaaNi514Gl_47UP_s_O-SEg0q2AqQIaP0ByyaJR10/s4000/IMG_20230710_192544666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbejsFbB_Rjumpou7NnWHrgbiktWlW5iekpz1hcgauGbVtgMW8GLTL8OSRMzw46y6t8PxuJ8dCdAcVybBv51OOZcea9aJ_3BBEpNSQA9q-JuOgeyTUZGBwUrLhKX1c0SzF_2URYdu_Jmhx7XxAwpaaNi514Gl_47UP_s_O-SEg0q2AqQIaP0ByyaJR10/s320/IMG_20230710_192544666.jpg" width="240" /></a></div><br /><div style="text-align: left;"><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-62749701870035607182023-05-10T16:00:00.001+01:002023-05-10T16:00:19.852+01:00Asparagus risotto for beginnersIf it doesn't rain, I have a Zoom tai chi class, so the Swan Whisperer has volunteered to get supper!<div><br></div><div>1 tbs olive oil</div><div>1 red onion, finely chopped</div><div>Small amount garlic paste</div><div>1/2 cup risotto rice</div><div>250 ml cooking wine</div><div>500 ml chicken stock (Fresh is best, but from a cube if necessary) </div><div>1 packet locally-grown asparagus</div><div>Knob of butter</div><div>Handful grated or shaved Parmesan (use a vegetarian version of necessary) - about 1/3-1/2 pack</div><div>Salt and pepper to taste</div><div><br></div><div>Cook the onion and garlic <i>gently</i> in the olive oil until translucent, stirrng all the time. Add the rice and stir for approximately 1 minute, then add the wine. Bring to the boil and simmer, stirring frequently, until the wine is almost all absorbed.</div><div><br></div><div>Meanwhile, heat the stock in another saucepan. Cut the very tough ends off the asparagus and discard, and cut the rest in roughly half. Steam the tips, and meanwhile boil the bottom end in the stock that is waiting to be used.</div><div><br></div><div>When the wine has almost evaporated, add roughly half the stock to the rice mixture, and again allow to simmer, stirring frequently, until absorbed.</div><div><br></div><div>Meanwhile, use a slotted spoon to remove the asparagus stalks from the stock, and puree them with a tiny bit of the stock until smooth. Add the remainder of the stick to the rice and continue as before. The rice should be cooked by the time this last lot has evaporated. Add the pureed asparagus, the butter and the cheese, and beat thoroughly (ideally using a risotto spoon with a hole in it), check the seasoning and serve with the asparagus tips on the top. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkCq7_9ncN49DDtbVJ8L-SDPTFO4JZyCx7LeUaxFrnmqHNgyRj4-oAKZFcq6USjSVdm9Rl4wQ9qA9imwMbRdGfCNfk5WkKMaETIivOmYiRGjRSVPteENiuJOex1xUh2Y_5Hl-4exJ1dw28Z6O2aGi9tAvIU8-KFt9IasI2mFn4bR11wLbYPa_-WTMr" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkCq7_9ncN49DDtbVJ8L-SDPTFO4JZyCx7LeUaxFrnmqHNgyRj4-oAKZFcq6USjSVdm9Rl4wQ9qA9imwMbRdGfCNfk5WkKMaETIivOmYiRGjRSVPteENiuJOex1xUh2Y_5Hl-4exJ1dw28Z6O2aGi9tAvIU8-KFt9IasI2mFn4bR11wLbYPa_-WTMr" width="400">
</a>
</div></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-91118676778115284072023-03-15T19:23:00.004+00:002023-03-16T07:47:31.487+00:00Clean-the-fridge traybake with halloumi<p>This is good for when you have a shedload of vegetables that you are not quite sure what to do with. Feel free to mix and match!</p><p>For the marinade:</p><div style="text-align: left;">1 tbs balsamic vinegar</div><div style="text-align: left;">1 tbs olive oil</div><div style="text-align: left;">Scant tsp brown sugar</div><div style="text-align: left;">1 tsp soya sauce</div><div style="text-align: left;">1/2 tsp mustard</div><div style="text-align: left;">2 cloves garlic, crushed</div><div style="text-align: left;"><br></div><div style="text-align: left;">Mix the ingredients in a blender or smoothie maker - the mustard will help it emulsify. Don't add too much sugar (I did, and wished I hadn't). You can substitute balsamic glaze if you have it, although then you'll have to put the garlic in with the rest of the traybake.</div><div style="text-align: left;"><br></div><div style="text-align: left;">3-4 medium potatoes</div><div style="text-align: left;">1 red onion</div><div style="text-align: left;">1 large tomato</div><div style="text-align: left;">1/2 large red pepper</div><div style="text-align: left;">1/2 large courgette</div><div style="text-align: left;">1/2 punnet mushrooms</div><div style="text-align: left;">Large chunk butternut squash</div><div style="text-align: left;">1/2 pack halloumi cheese</div><div style="text-align: left;"><br></div><div style="text-align: left;">Pre-heat the oven to Mark 6 or 200 C. Cut the potatoes into chunks and either parboil or microwave steam for a few minutes. Meanwhile, cut the other vegetables as appropriate and place in a baking tray. Add the part-cooked potatoes, then drizzle with the marinade and stir. Top with the sliced halloumi, and bake for 45 minutes to an hour. Not very photogenic, so here is a random photo of butternut squash!</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnJMcbcBQXw4qKQsesH7wkT98VFQxwCv0OUZjNh8Z44L037BDJ_Abzo0SQzBz-iOaQu0COkZbJmyCSquQgx-bXaWPZQMTBjPOHJrvRqawSXFMiGLRL1ss_LgXnyAc6oMDNFNKxsg_2evnCZUQGHZY1iAmdqLuOTuRyhaM0JybUBUhF6LEh4DzJcBQn" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnJMcbcBQXw4qKQsesH7wkT98VFQxwCv0OUZjNh8Z44L037BDJ_Abzo0SQzBz-iOaQu0COkZbJmyCSquQgx-bXaWPZQMTBjPOHJrvRqawSXFMiGLRL1ss_LgXnyAc6oMDNFNKxsg_2evnCZUQGHZY1iAmdqLuOTuRyhaM0JybUBUhF6LEh4DzJcBQn" width="240"></a></div><br><br></div><div style="text-align: left;"><br></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-26586445075976683632022-12-17T19:17:00.001+00:002022-12-17T19:17:39.782+00:00My current favourite overnight oatsWe all have our favourite versions of muesli, or overnight oats, or whatever. I do like my recipe for <a href="https://mrsredbootsfood.blogspot.com/2011/07/swiss-breakfast.html" target="_blank">bircher muesli</a>, but this version is my current favourite and is quicker to make.<div><br /></div><div>1/2 cup muesli (we use Lidl's Deluxe version)</div><div>1 apple</div><div>Frozen fruit, to taste (raspberries, or berry mix)</div><div>1 cup oat milk or kefir. Oat milk is nicer; kefir is probably better for you. </div><div><br /></div><div>Grate your apple into a bowl, then stir in the rest of the ingredients. The fruit should thaw overnight in the fridge. </div><div><br /></div><div>It isn't very photogenic, so here is a pack of frozen fruit which might be in one of our freezers. Or something similar.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpuN7QPD0L36Gr0lGcE6klENh7Q2tHkImA12oEUx1ZU0V6KGRD4rS_LyfLlaKdFo4vW0DCIgpVVn3hnuBfnaOCNsc8sFBatbXAN2Irfrz8KJmSbQ3A9eUK9Y5NURVTDGad-rpg9QaPgXF3t3jmyWR-eiVS9ma4yxsUDsjtWJ9i-89MdKe2cLnu0j5/s259/frozen%20fruit.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpuN7QPD0L36Gr0lGcE6klENh7Q2tHkImA12oEUx1ZU0V6KGRD4rS_LyfLlaKdFo4vW0DCIgpVVn3hnuBfnaOCNsc8sFBatbXAN2Irfrz8KJmSbQ3A9eUK9Y5NURVTDGad-rpg9QaPgXF3t3jmyWR-eiVS9ma4yxsUDsjtWJ9i-89MdKe2cLnu0j5/s1600/frozen%20fruit.jpeg" width="259" /></a></div><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com1tag:blogger.com,1999:blog-2032797013969970089.post-37589804822762284202022-11-29T13:43:00.002+00:002022-11-29T13:43:44.740+00:00Ninoo Smoothie<p>No, I don't know who Ninoo is or was, but I suspect he is/was employed at the café across the road where I first came across this delicious drink. It is lovely, but at £5 a go, rather expensive for every day, so I thought I would have a go at making my own, and it seems to be very successful!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_zFVgJD20GqdCkCv5kmWnkoW9L1OY-MwdoPexNt9DwB0XqI5k8RJi5aIoapqDfAZOAvnhQYd--xxy6SLG4SmOw2VCUh_Nn4IP48zaEVmlJbC77aTJeEfMFoXzPjTI9-gD0nu0wYdl2CUxrvtB9iqLSPWhUyYSuAOdcEqDmM8tPyFwRM5If9s2cc7/s4000/IMG_20221129_132315117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_zFVgJD20GqdCkCv5kmWnkoW9L1OY-MwdoPexNt9DwB0XqI5k8RJi5aIoapqDfAZOAvnhQYd--xxy6SLG4SmOw2VCUh_Nn4IP48zaEVmlJbC77aTJeEfMFoXzPjTI9-gD0nu0wYdl2CUxrvtB9iqLSPWhUyYSuAOdcEqDmM8tPyFwRM5If9s2cc7/s320/IMG_20221129_132315117.jpg" width="240" /></a></div><br /><p>Blend together in a blender or smoothie maker:</p><div style="text-align: left;">1 banana</div><div style="text-align: left;">1 shot espresso (if you don't have an espresso maker, just make very strong coffee! You need about the amount you would have in an espresso)</div><div style="text-align: left;">1 heaped tsp drinking chocolate</div><div style="text-align: left;">About 200 ml oat milk.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I didn't know I liked oat milk until I tried this - certainly a great deal nicer than cows' milk, which I am not fond of.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-61823524920699875572022-11-25T19:59:00.001+00:002022-11-25T20:50:01.185+00:00Inspired by Five Guys veggie cheese sandwich<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGgBkiIrf7MYbZWy3cT_MYnn9nL8MNVAnl0XcSD0MiRu2CE7HyLb1jEDpEEx9Tu0PYWlw8l3d_GOPkue3HxPN_tzX4DrLpUfEzzSLUhjtPPk3MOOAdbtzXGkI6CZmT6uuIg93hdmaGbe3wmoGxauyclzfuL92hZxJBn2ZMhMJJm8spxt_Md6tF-q8/s4000/IMG_20221125_193145896_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGgBkiIrf7MYbZWy3cT_MYnn9nL8MNVAnl0XcSD0MiRu2CE7HyLb1jEDpEEx9Tu0PYWlw8l3d_GOPkue3HxPN_tzX4DrLpUfEzzSLUhjtPPk3MOOAdbtzXGkI6CZmT6uuIg93hdmaGbe3wmoGxauyclzfuL92hZxJBn2ZMhMJJm8spxt_Md6tF-q8/s320/IMG_20221125_193145896_HDR.jpg" width="240" /></a></div><br />The Five Guys veggie cheese sandwich is one of the best vegetarian (or vegan, you can have it without the cheese) options that I've ever had at a burger bar. Their burgers are okay, but this - basically, all the toppings without the burger - is delicious. Anyway, Becca at Easy Cheesy Vegetarian has a recipe for <a href="https://www.easycheesyvegetarian.com/cheese-veggie-sandwich/" target="_blank">a copycat version</a>, and I thought I would make it this evening, but I didn't have any burger buns, so I thought I would put it on a jacket potato. And then I added some extra veggies.....<p></p><div style="text-align: left;">Butter</div><div style="text-align: left;">Olive oil</div><div style="text-align: left;">2 medium/large potatoes</div><div style="text-align: left;">1 medium onion</div><div style="text-align: left;">1 yellow pepper</div><div style="text-align: left;">Chunk of butternut squash</div><div style="text-align: left;">1/2 punnet mushrooms</div><div style="text-align: left;">1/2 medium (or 1 small) courgette</div><div style="text-align: left;">Chunk butternut squash</div><div style="text-align: left;">1 chilli pepper</div><div style="text-align: left;">Squoosh of garlic paste, or a couple of cloves of crushed garlic</div><div style="text-align: left;">2 spoonfuls Greek yoghurt (or butter, or non-dairy spread)</div><div style="text-align: left;">2-3 slices cracked black pepper cheese (or Mexican, or grated cheese, or whatever), omit if vegan</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxvWT7nx88EMWrmZ_vE5GzVN6s-EEmWr59PyBvzoupCkhh3PCDZKamfooloTuNgXHGDfVIVkE_X_Rci_0lbpZzkNs_82KnFSwMDlUJudXUwtAm3gDgLNpc3W2Y4Qkm7pUS5yqDh-ZxIJuu5pydFbQg-krxtQPGyDZYksjwoPvFUjfWpN6swvIhobK/s4000/IMG_20221125_185849563_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxvWT7nx88EMWrmZ_vE5GzVN6s-EEmWr59PyBvzoupCkhh3PCDZKamfooloTuNgXHGDfVIVkE_X_Rci_0lbpZzkNs_82KnFSwMDlUJudXUwtAm3gDgLNpc3W2Y4Qkm7pUS5yqDh-ZxIJuu5pydFbQg-krxtQPGyDZYksjwoPvFUjfWpN6swvIhobK/s320/IMG_20221125_185849563_HDR.jpg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Rub the potatoes with olive oil and sprinkle with salt - rosemary salt is brilliant if you have any. Stick a skewer in them, and cook at mark 6 for about an hour. Or pierce several times and microwave for about 10-12 minutes, but you won't get the crispy skin that way.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While the potatoes are cooking, chop the vegetables (peeling the onion and the squash), and place in a pan with a knob of butter and the olive oil.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge25fC4tNlmhEiWzeS-8zKVA5uoIZR9VG8plD27GFUD7aorxpSdYULoViKC_KfWs8Ka3mlgjni2wWpGJ7G-6wa5Iz71BLXKP4pY2UaiS2Lafpvypfi2IcA4Tqr9c7YAyATPGgFJUQ7bI40O652NT5On0PDXx13iyEJNmZeHMuip1mGWP5M0ayAtaMf/s4000/IMG_20221125_185946610_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge25fC4tNlmhEiWzeS-8zKVA5uoIZR9VG8plD27GFUD7aorxpSdYULoViKC_KfWs8Ka3mlgjni2wWpGJ7G-6wa5Iz71BLXKP4pY2UaiS2Lafpvypfi2IcA4Tqr9c7YAyATPGgFJUQ7bI40O652NT5On0PDXx13iyEJNmZeHMuip1mGWP5M0ayAtaMf/s320/IMG_20221125_185946610_HDR.jpg" width="240" /></a></div><br /> Cook on a medium/low heat for about 10-15 minutes, stirring occasionally. Season with herbal salt.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnguod3QXAmnZsTixrmfBbd0irXaLE5WK_4hy9Zz80f1FIkmFPSCPy6teVyiHdwIsvT6TLjOAn6WbEa_FjvtB_NzPbJ9h950yiU_rTF4xOn2z4X6T448mVY_9tmGKt3KDPG204i9W9DHY_ahQdJJrAA4eX6qaJg882mYx-Ex-QePyh9m9QANlkIm_/s4000/IMG_20221125_190807647_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnguod3QXAmnZsTixrmfBbd0irXaLE5WK_4hy9Zz80f1FIkmFPSCPy6teVyiHdwIsvT6TLjOAn6WbEa_FjvtB_NzPbJ9h950yiU_rTF4xOn2z4X6T448mVY_9tmGKt3KDPG204i9W9DHY_ahQdJJrAA4eX6qaJg882mYx-Ex-QePyh9m9QANlkIm_/s320/IMG_20221125_190807647_HDR.jpg" width="240" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">When cooked, open the potatoes and add the yoghurt, butter, or whatever you are using. Pile the vegetables on top, and top with the cheese. I love that stuff, but do find it sticks together rather, so I ended up tearing it roughly. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I5ZjvuOW3EPx2fOW-ONWXpsARBs-D-JfSTPtsod9iP452RznxQrgATUHzSy1wUTeR5Sy_O46yKWjSqZT1iorTM-4TkmyZDSHaCAe8iUyGbEBLpaihcW09YdUO89pxjuWtdmedfOnE2Q2ROP1GpROgeSNjnqnh5VSqZQ0irH6kyCFg0-B_ggG2HLk/s4000/IMG_20221125_192617008_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9I5ZjvuOW3EPx2fOW-ONWXpsARBs-D-JfSTPtsod9iP452RznxQrgATUHzSy1wUTeR5Sy_O46yKWjSqZT1iorTM-4TkmyZDSHaCAe8iUyGbEBLpaihcW09YdUO89pxjuWtdmedfOnE2Q2ROP1GpROgeSNjnqnh5VSqZQ0irH6kyCFg0-B_ggG2HLk/s320/IMG_20221125_192617008_HDR.jpg" width="240" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">It was delicious, and I am full!</div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com1tag:blogger.com,1999:blog-2032797013969970089.post-20172366207535835742022-11-02T19:41:00.001+00:002022-11-02T19:41:13.224+00:00 Butternut squash fritatta with bacon, potatoes and spinach<p> This time of year it's all about the squashes! Or pumpkins. I had a lovely white squash which we had half of roasted with a sachet of pre-cooked curried chickpeas, which we had on its own, and the second half with jollof rice which we had acquired from church lunch, and which was served with sea bass and a roasted pepper. All very good, and we had the jollof rice twice more, stretched with mushrooms, onions and lardons, served once with roast vegetables (including butternut squash) and once as egg fried rice! </p><p>However, that was the end of the rice, and tonight's meal was inspired by something I saw on Facebook this morning. It will do us twice, as it was very filling!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3KzVSquW2psX_IPDeUiCr1DbjU40I1yHPaZ4zLJ4Ar7L9raCzWw2ewp6mJFyduSVnsSZvz3P1U91Abx1OH7CL92_qUpIVs0hwqy8kJ_ml6kElsvp1OhHqeZhcswdeGBYNtnW-NSr4FLa9rHbqXHsic1czgWpgcYlZn7vYOdV8sQObXAngBReDMdZ/s2871/IMG_20221102_190855826_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2717" data-original-width="2871" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3KzVSquW2psX_IPDeUiCr1DbjU40I1yHPaZ4zLJ4Ar7L9raCzWw2ewp6mJFyduSVnsSZvz3P1U91Abx1OH7CL92_qUpIVs0hwqy8kJ_ml6kElsvp1OhHqeZhcswdeGBYNtnW-NSr4FLa9rHbqXHsic1czgWpgcYlZn7vYOdV8sQObXAngBReDMdZ/s320/IMG_20221102_190855826_HDR.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">3 potatoes, thinly sliced</div><div style="text-align: left;">Chunk of butternut squash, cubed</div><div style="text-align: left;">Packet pre-washed spinach</div><div style="text-align: left;">Packet lardons (smoked or unsmoked, as you prefer)</div><div style="text-align: left;">A couple of spoonfuls of grated cheese</div><div style="text-align: left;">4 eggs, beaten</div><div style="text-align: left;">Seasoning - apart from salt (it doesn't need much because bacon) and pepper, I used a little dried sage and rosemary.</div><div style="text-align: left;">Spritz of neutral cooking oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Take a large sauté pan with a lid and add a spritz or so of cooking oil into it. Heat over medium heat, and then add the sliced potatoes. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklEVw2Ukqjav1BcGx2oo0VZIcxQ5aA3HO8QnTdOgrVVCmtEMDwbagOB1qrx79HgdfjYyKLPZ5AreRNVt1XhQ7gPh0w9B2p6jQh0BbjRf6IEe2RQvY0vmtUtrw7g0VhH0XzSoxBB9t0rIcC17YAqijhzAeKISxSd25SHJVu6BWCbxzDzV0G0xwSg2x/s4000/IMG_20221102_183634075_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklEVw2Ukqjav1BcGx2oo0VZIcxQ5aA3HO8QnTdOgrVVCmtEMDwbagOB1qrx79HgdfjYyKLPZ5AreRNVt1XhQ7gPh0w9B2p6jQh0BbjRf6IEe2RQvY0vmtUtrw7g0VhH0XzSoxBB9t0rIcC17YAqijhzAeKISxSd25SHJVu6BWCbxzDzV0G0xwSg2x/s320/IMG_20221102_183634075_HDR.jpg" width="240" /></a></div><br />Cover, and allow to cook in their own steam while you peel and chop the butternut. When the potatoes are nearly done (about 5-10 minutes) add the cubed butternut and the herbs, <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdJLFah6-fY0EodFdIk9w_85uucoSfwPjuh55Yuiv7a4qOLcNCgPEWE1wtPK-luvNDtrihWRXzbJi3R9LdnXYptsQz4mRYKebEdqvLzb0kc9WrU0xDPFWgHBdBE-eWmj0tD0p5wKPoNg6ebm-iOO0fDASFK98RfYhWgKTJN_tq8sNEVFeHIUS1q7K/s4000/IMG_20221102_184025654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdJLFah6-fY0EodFdIk9w_85uucoSfwPjuh55Yuiv7a4qOLcNCgPEWE1wtPK-luvNDtrihWRXzbJi3R9LdnXYptsQz4mRYKebEdqvLzb0kc9WrU0xDPFWgHBdBE-eWmj0tD0p5wKPoNg6ebm-iOO0fDASFK98RfYhWgKTJN_tq8sNEVFeHIUS1q7K/s320/IMG_20221102_184025654.jpg" width="240" /></a></div><br />if using, stir, cover again and continue to cook for several more minutes. Then add the lardons, and cook them, stirring all the time, and then the spinach (I did it in two lots) and stir until it is completely wilted down.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqES04ZsJb027g_iA7tOkfnhfmwWTXNVWR9WDLpFMD5NKa_1V6Iw7VyJLCIChGZBjpkAOm3j-r-DTFmzksVsusan9UE9upfuWSNssgGSFRIcqq3DSuRub835rKK-5DkckH49EY3g6kCXDse6UbXoQue8a_scqSy3mrOT6BGhv1E90IVpj7deCbjmB/s3316/IMG_20221102_185312314_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3316" data-original-width="2974" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqES04ZsJb027g_iA7tOkfnhfmwWTXNVWR9WDLpFMD5NKa_1V6Iw7VyJLCIChGZBjpkAOm3j-r-DTFmzksVsusan9UE9upfuWSNssgGSFRIcqq3DSuRub835rKK-5DkckH49EY3g6kCXDse6UbXoQue8a_scqSy3mrOT6BGhv1E90IVpj7deCbjmB/s320/IMG_20221102_185312314_HDR.jpg" width="287" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATIpgiiFU3925KXWBQjZGZrQ0U_Awb_paftN6o1Ic1AKNUPXRtq6vnGAndJ4kFB5k9Y3n7y_EU6h7O4_QLpZr1NQLGdk7ZizrfJYxlHWxyifzX4sYQn0FhLjhG9UWkyOSPxb66RjkeB231t6-HtK10Wm-KUGe8h06cZzjEF-VGMEGqQMu5j4w44En/s3504/IMG_20221102_185535570_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3504" data-original-width="2974" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATIpgiiFU3925KXWBQjZGZrQ0U_Awb_paftN6o1Ic1AKNUPXRtq6vnGAndJ4kFB5k9Y3n7y_EU6h7O4_QLpZr1NQLGdk7ZizrfJYxlHWxyifzX4sYQn0FhLjhG9UWkyOSPxb66RjkeB231t6-HtK10Wm-KUGe8h06cZzjEF-VGMEGqQMu5j4w44En/s320/IMG_20221102_185535570_HDR.jpg" width="272" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div style="text-align: left;">Finally, sprinkle with grated cheese, and then pour over the beaten eggs. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3n7E49gzlArn-CyFW-v8pihmpOF5moC4PzPZ3s9mhcsPN6muUWrXn0KffwcLqosFNKjDdUh3zft9QE-u6lgLGo1ILr93QDYc0C3vvjDVZTpD5N1nmNuw6SWKNaK9gHlojJrHFB3a3RacNa0YA00a0srl8Vr0hdjUPSd00GYAji6W30Z3j0WCmmvV/s4000/IMG_20221102_185316606_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3n7E49gzlArn-CyFW-v8pihmpOF5moC4PzPZ3s9mhcsPN6muUWrXn0KffwcLqosFNKjDdUh3zft9QE-u6lgLGo1ILr93QDYc0C3vvjDVZTpD5N1nmNuw6SWKNaK9gHlojJrHFB3a3RacNa0YA00a0srl8Vr0hdjUPSd00GYAji6W30Z3j0WCmmvV/s320/IMG_20221102_185316606_HDR.jpg" width="240" /></a></div><br /> Leave it to cook, covered, for a few minutes until the cheese has melted, and then put under a pre-heated grill for about 5 minutes until it is all brown and gorgeous! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>To make vegetarian: </i>Omit the bacon, and perhaps use veggie Parmesan or a stronger cheese to make up the lack.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>To make vegan: </i>Omit the bacon and cheese, and instead of the eggs, use a <a href="https://mrsredbootsfood.blogspot.com/2018/08/vegan-frittata.html" target="_blank">gram flour batter</a>, as in this recipe. I think I might try this.....</div><div style="text-align: left;"><br /></div><p><br /></p>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-46935935682781992812022-08-12T17:44:00.000+01:002022-08-12T17:44:01.788+01:00"Yelm", or home-made lemon squash. Updated 10 September 2021 and again 12 August 2022It was my father, I think, who first called it "Yelm", as a way of distinguishing it from other kinds of lemon drink. Certainly my family have been making it for well over 50 years - I remember taking a supply to school in empty whisky bottles, which slightly disconcerted the House Mistress and Matron - it would have been a lot worse had I been bringing in whisky or gin in empty lemon squash bottles, of course.... Yelm, by the way, is very nice mixed with gin if you like gin.<br />
<br />
Measurements are in Imperial, as that's what we used back in the day. I'll put rough metric equivalents in brackets.<br />
<br />
Rind and juice of 3 lemons<br />
2 oz citric acid (approx 50g)<br />
2 lbs sugar (a little less than 1 kg) (see note)<div>
3 pints boiling water (1.75 litres)<br />
Optionally, you could add elderflower blossoms or crushed mint (I love mint in lemon drinks so I used the latter).<br />
Empty bottles - to take at least 2.25 litres<div><br /></div><div>You can also use limes as well as, or instead of, lemons; if you use just limes, then use 4 as they are apt to be smaller. Oranges work if mixed with lemons or limes, but render the finished drink too sweet on their own. Today (September 2021) I am going to make lime and mint.</div><div><br /></div><div>PLEASE NOTE: You really don't need 2 lbs of sugar - I'm now using 500g, and my mother just uses 1 lb. So if you wish to cut down on sugar.... it's really "to taste". Ordinary squash seems vilely sweet in comparison!<br /><br />
Mix everything together in a large jug or bowl and stir until the sugar and acid have dissolved. Strain, and pour into bottles (if you don't strain, it doesn't last so long as the citrus peel is apt to go mouldy); keep in the fridge and dilute to taste. I imagine that if you wanted lemon barley water, you could use this as a base instead of making from scratch......<br />
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvewW6Upn2WFqr-wvuXUY63aTmUFolt0GSdS_lndA8lnzCiiPFObUM40hFwetX4AyHfUrfKaNx4m_49tCXX83Pcv0ulZLK4rut5ugQF-BAbrjTacGh1AAV2bKY0iTooa-w6nGIPb5Xls/s4160/IMG_20200522_144141.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvewW6Upn2WFqr-wvuXUY63aTmUFolt0GSdS_lndA8lnzCiiPFObUM40hFwetX4AyHfUrfKaNx4m_49tCXX83Pcv0ulZLK4rut5ugQF-BAbrjTacGh1AAV2bKY0iTooa-w6nGIPb5Xls/s320/IMG_20200522_144141.jpg" width="240" /></a></div><br /></div></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-17116903474576715882022-07-03T20:50:00.000+01:002022-11-25T20:53:09.875+00:00Not quite....This was not quite a croque-monsieur and not quite a Welsh rabbit! I don't know what to call it, but it was very good except that the sauce had too much mustard in it for my taste! Also, I didn't really measure....<div><br /></div><div>Large handful grated cheddar (50-100 grammes)</div><div>Dollop of butter (25 g?)</div><div>2 tsp plain flour (again, this was a dollop, as it was the end of my little jar I decant it into)</div><div>1 tsp Dijon mustard (N.B. this was too much for my taste; if I do this again, it will be half the amount)</div><div>1 tbs white wine (or beer, but we had none in the fridge)</div><div>1 tsp Worcester sauce</div><div>About 25 grinds of black pepper</div><div><br /></div><div><div>4 slices sourdough bread (or ordinary bread)</div><div>2 cooked sausages, sliced lengthwise</div></div><div>Extra grated cheese, for sprinkling</div><div>Lettuce and tomato to garnish</div><div><br /></div><div>Grill the bread on one side only. Put the first 7 ingredients into a saucepan and cook, stirring all the time, until it is pretty much boiling, the cheese has melted and the mixture comes away from the sides of the pan.</div><div><br /></div><div>Spread two of the slices of toast on the untoasted side with a small amount of the sauce, and then stick the sausages on it. Top with the other slices, toasted side down, and cover them with the rest of the sauce. Sprinkle with grated cheese, and put under the grill again until it melts. Serve with a side salad.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaXfpgjLzdQEPRXphwXrAt75yKqMpNQJVBPiza06FZatSkeBQzbLRiHaVLVSvAPM77oEUj0F6fd2hM5bRQfvIIAfJefCN40JlZk7V21v6PJa_WYICXBSWO8vUXdqQI3wLoUzDpDkv69j3YczrmPyLb53PWIeHsYE5CJyy5JORnH22w68y43W4G7np/s4000/IMG_20220703_202449433_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaXfpgjLzdQEPRXphwXrAt75yKqMpNQJVBPiza06FZatSkeBQzbLRiHaVLVSvAPM77oEUj0F6fd2hM5bRQfvIIAfJefCN40JlZk7V21v6PJa_WYICXBSWO8vUXdqQI3wLoUzDpDkv69j3YczrmPyLb53PWIeHsYE5CJyy5JORnH22w68y43W4G7np/s320/IMG_20220703_202449433_HDR.jpg" width="320" /></a></div><br /><div><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com1tag:blogger.com,1999:blog-2032797013969970089.post-10725311157202396722022-07-01T20:47:00.000+01:002022-11-25T20:52:25.156+00:00Tortelloni bake<p>This was inspired by Easy Cheesy Vegetarian's <a href="https://www.easycheesyvegetarian.com/creamy-mediterranean-tortellini-bake/" target="_blank">recent post</a>, and also by my original <a href="https://mrsredbootsfood.blogspot.com/2015/05/grans-extra-special-macaroni-cheese.html" target="_blank">macaroni cheese </a>recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcv52npaCbyk5seZUAK0B6CCfr2mdMn2z2HkPgbLepos6lbNsQ__3QK15SpR3Ldtl5VWvLsopgA2PgNLkCmaZzoeC0rHOz54hVHU9hqVpoYTVxjj8kgtYau4MqgdsQUS6o3quky74X8mo6vyA456uLvDf5_yKRmtkW0AewfJtII3QkIkJfXJ6jknF/s4000/IMG_20220701_190604635_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcv52npaCbyk5seZUAK0B6CCfr2mdMn2z2HkPgbLepos6lbNsQ__3QK15SpR3Ldtl5VWvLsopgA2PgNLkCmaZzoeC0rHOz54hVHU9hqVpoYTVxjj8kgtYau4MqgdsQUS6o3quky74X8mo6vyA456uLvDf5_yKRmtkW0AewfJtII3QkIkJfXJ6jknF/s320/IMG_20220701_190604635_HDR.jpg" width="240" /></a></div><br /><p></p><div style="text-align: left;">1 packet fresh tortelloni (your choice of filling)</div><div style="text-align: left;">2 small onions</div><div style="text-align: left;">2-3 cloves garlic</div><div style="text-align: left;">1 tbs sunflower oil or similar</div><div style="text-align: left;">1 tin tomatoes</div><div style="text-align: left;">1 tbs plain flour </div><div style="text-align: left;">Seasoning: salt, pepper, dry mustard powder, herbs or spices as liked</div><div style="text-align: left;">Handful grated Cheddar (didn't measure, probably around 50g)</div><div style="text-align: left;">1 tin sweetcorn</div><div style="text-align: left;">1/2 packet halloumi cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2pr3KfAvVO4MF01-uxh_cufWi-Yrp7ZK2wUJHpg2MyjO0GnLIp9AqcJZ_3Jh4c95JVrFOkNu2RnfUUERnztIntVivo9Jg1xy5Dyquot6t2yXiJsCCtIQGDoSB8PvMcNFc5E5oL-DUE528MUUuVgAO0mAVXdiM2GUW2tmibmZNicCeTVe0GbBofvR/s4000/IMG_20220701_174430450_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2pr3KfAvVO4MF01-uxh_cufWi-Yrp7ZK2wUJHpg2MyjO0GnLIp9AqcJZ_3Jh4c95JVrFOkNu2RnfUUERnztIntVivo9Jg1xy5Dyquot6t2yXiJsCCtIQGDoSB8PvMcNFc5E5oL-DUE528MUUuVgAO0mAVXdiM2GUW2tmibmZNicCeTVe0GbBofvR/s320/IMG_20220701_174430450_HDR.jpg" width="320" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Chop your onions and garlic and fry gently in the oil in an oven-proof dish (cast iron is ideal). While this is happening, boil your tortelloni for 3 minutes. Drain into a sieve.<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ob9iDbCQspKWiq4PFUrd7uJ6-LSBYdAh3hYeNwru9HnPw22gAUYHkxRpYHIPhMXVPMhyKkUQ4Ph9db-jkLe8l8NI6v-0gMmkgltacxta546KZSvxKhN2hQ9DUlxi9BWAnxG6DnC1mcPU6RfzzNFmFW2Fbjdczaj6Y59SP4KknQyTolCulK9gLE83/s4000/IMG_20220701_175206529_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ob9iDbCQspKWiq4PFUrd7uJ6-LSBYdAh3hYeNwru9HnPw22gAUYHkxRpYHIPhMXVPMhyKkUQ4Ph9db-jkLe8l8NI6v-0gMmkgltacxta546KZSvxKhN2hQ9DUlxi9BWAnxG6DnC1mcPU6RfzzNFmFW2Fbjdczaj6Y59SP4KknQyTolCulK9gLE83/s320/IMG_20220701_175206529_HDR.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyddPcBJk3P_dhkdO6E4dbIkGdSAu_oWlgeBuJGAqbdjmahnEOHnulDdVYT2KQIjmT3SfqRdukXX4Yq3e3EFxAOfZXatOmokutX1evv0xrbIHawNxb7sylaaQ1xgA_Gi73O4FPw2vUpVRuFrhMXBQ-_NGoxFACGz8K1ecX0IaZNMrx954WwZmdV43/s4000/IMG_20220701_175950305_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyddPcBJk3P_dhkdO6E4dbIkGdSAu_oWlgeBuJGAqbdjmahnEOHnulDdVYT2KQIjmT3SfqRdukXX4Yq3e3EFxAOfZXatOmokutX1evv0xrbIHawNxb7sylaaQ1xgA_Gi73O4FPw2vUpVRuFrhMXBQ-_NGoxFACGz8K1ecX0IaZNMrx954WwZmdV43/s320/IMG_20220701_175950305_HDR.jpg" width="240" /></a></div><br /></div>Meanwhile, put the tinned tomatoes, flour, seasonings and the liquid from the tin of sweetcorn (if there is any - some brands are more-or-less vacuum-packed) and blend until smooth. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb8G9QRXZ2feICQH0yv9sG4ZRAQ2RfrI2gpnbxJ5VTJ1l2MQu2XMOk1zNMmNrRlxUca3QmAnuqNzMSo4q1nyJcrK4XFeUr0nbfh8_zYkpbEuev9JCLt3uqvlKBSgIRQVqc5zPSsuPrHTeM4nfcz5zMU48L-B1lMbHCVUFQ5dUMY2QQNLmVVRCsRfz/s4000/IMG_20220701_175539550_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSb8G9QRXZ2feICQH0yv9sG4ZRAQ2RfrI2gpnbxJ5VTJ1l2MQu2XMOk1zNMmNrRlxUca3QmAnuqNzMSo4q1nyJcrK4XFeUr0nbfh8_zYkpbEuev9JCLt3uqvlKBSgIRQVqc5zPSsuPrHTeM4nfcz5zMU48L-B1lMbHCVUFQ5dUMY2QQNLmVVRCsRfz/s320/IMG_20220701_175539550_HDR.jpg" width="240" /></a></div>When the tortelloni have finished cooking, put the blended tomato mixture on top of the onions, raise the heat and stir vigorously until it comes to the boil and thickens. At which point, turn off the heat and add the grated cheese and the sweetcorn, <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKgouucGhDAhXy97mVhlsFLKKmx1h3d5hsMYmrdqdmF9qRMpuOO5RzEXDyv0_tW6M0thM_GsDuc_yF8Gi3mfmZ5Kcmn6QReAJkaiavBjNcZr9Vh1GeR2PupqIRHG38HaNwBsq0ddOrqbCGc5pcIa5MG4cNCcYgf-O0I1-Xd2RQvZ9drMw2oIRmWT7/s4000/IMG_20220701_175930343_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKgouucGhDAhXy97mVhlsFLKKmx1h3d5hsMYmrdqdmF9qRMpuOO5RzEXDyv0_tW6M0thM_GsDuc_yF8Gi3mfmZ5Kcmn6QReAJkaiavBjNcZr9Vh1GeR2PupqIRHG38HaNwBsq0ddOrqbCGc5pcIa5MG4cNCcYgf-O0I1-Xd2RQvZ9drMw2oIRmWT7/s320/IMG_20220701_175930343_HDR.jpg" width="240" /></a></div><br />stir, and then add the tortelloni and stir in, flattening off the top. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HsEeyQRrNzBgcAv6cMtQwJW49cTSFWJenOpZ3btVLHIq6j7P2iYeiEGp5OL3UpZjmzER7n3UoUpHMtBLi5GdaD0AjlYpukTcWOBnmlZ2dm4KRtxHVHdz7rYarC75LxC6uZql0eGk60V4kYHkQFJYMiUehAyE2oOTfiR7W9bo6Pdwirjd5MLx64o5/s4000/IMG_20220701_180041364_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HsEeyQRrNzBgcAv6cMtQwJW49cTSFWJenOpZ3btVLHIq6j7P2iYeiEGp5OL3UpZjmzER7n3UoUpHMtBLi5GdaD0AjlYpukTcWOBnmlZ2dm4KRtxHVHdz7rYarC75LxC6uZql0eGk60V4kYHkQFJYMiUehAyE2oOTfiR7W9bo6Pdwirjd5MLx64o5/s320/IMG_20220701_180041364_HDR.jpg" width="240" /></a></div><br /> Now cover the top with sliced halloumi,<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqw47oYF_wexkk5R_IYy8R40KLKPlREQPl2BLJDp8E2rrD0fKX93JAlCy_qEpTmupBleiK006vpexKyVNmv8inSeL-aD38DfxjFXr060IJk9EJ4axVAXlNHa_P7WMOzyQ_cMgDN-k-5S0xCTJW5t8YyZhs1iJijuv5XUnfBajRegN8qPhlS2IjjfU/s4000/IMG_20220701_180227847_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqw47oYF_wexkk5R_IYy8R40KLKPlREQPl2BLJDp8E2rrD0fKX93JAlCy_qEpTmupBleiK006vpexKyVNmv8inSeL-aD38DfxjFXr060IJk9EJ4axVAXlNHa_P7WMOzyQ_cMgDN-k-5S0xCTJW5t8YyZhs1iJijuv5XUnfBajRegN8qPhlS2IjjfU/s320/IMG_20220701_180227847_HDR.jpg" width="240" /></a></div><br /> and bake at mark 6 for about 30 minutes. </div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-10250099499162903142022-06-12T19:20:00.001+01:002022-11-25T20:50:54.900+00:00Very lazy fish pieThe only way this could be lazier is if you bought it as a ready-meal!<div><br /></div><div>1 packet fish pie mix (mixed fish - salmon, cod and smoked haddock), thawed and drained</div><div>1 hard-boiled egg, peeled and chopped (I even bought these ready-boiled in Germany!)</div><div>1 tsp fish seasoning (I used Dunn's River, but other seasoning mixes are available)</div><div>A couple of tablespoonsful of frozen peas or broad beans</div><div>1 packet pre-made parsley sauce</div><div>1 packet gnocchi</div><div><br /></div><div>Put the first five ingredients in an oven-proof dish and stir. Top with the gnocchi. Put in in an oven you have pre-heated to Mark 6, and leave to cook for about 50 minutes. So easy it couldn't be easier.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pkPo2qEz9rzQdKIs2sVWFnnA0zFgbuEJg964j8R5OwBM3wEWoaTcH3Esdy-6xvXOIXoHkWVsmovdN2xPp2_w2-Lvfiy9AmAIuiscmfyxEEew2lBe5oy6px15c3ljGYVOCnHM2-To4FvsxL82pA7BhtbMaONU7n-CZlsgkRwxOIkMTmlpsra1pmKC/s4000/IMG_20220612_190324927_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pkPo2qEz9rzQdKIs2sVWFnnA0zFgbuEJg964j8R5OwBM3wEWoaTcH3Esdy-6xvXOIXoHkWVsmovdN2xPp2_w2-Lvfiy9AmAIuiscmfyxEEew2lBe5oy6px15c3ljGYVOCnHM2-To4FvsxL82pA7BhtbMaONU7n-CZlsgkRwxOIkMTmlpsra1pmKC/s320/IMG_20220612_190324927_HDR.jpg" width="240" /></a></div><br /><div><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-3323555649939481282022-05-08T20:18:00.000+01:002022-11-25T20:50:26.325+00:00Fennel, onion and red pepper sauce<p> This was fantastic with sea bass, but not very photogenic, so this is a generic picture of fennel that I found on the web: </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxzGhiude6WJa3NBalc7NCs1MEoG4m-Me0w1zsUJsCCMkZLokdZUXQJrwVwoixQ5NRHm7fmrQrJOe-OHk4pijxAhGaSCz3MAVm05ZxRsGCAsOyhJS6KNf-r5D3v6jV86zcOy5L5o4BwOF2tuZOEVlFtFuXlR0vGyOdTdl-W3xpa720rF6nJp2x9QKq" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="711" data-original-width="1423" height="160" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxzGhiude6WJa3NBalc7NCs1MEoG4m-Me0w1zsUJsCCMkZLokdZUXQJrwVwoixQ5NRHm7fmrQrJOe-OHk4pijxAhGaSCz3MAVm05ZxRsGCAsOyhJS6KNf-r5D3v6jV86zcOy5L5o4BwOF2tuZOEVlFtFuXlR0vGyOdTdl-W3xpa720rF6nJp2x9QKq" width="320" /></a></div>Ingredients<p></p><div style="text-align: left;">2 tbs olive oil</div><div style="text-align: left;">1/2 bulb fennel</div><div style="text-align: left;">1 red sweet (bell) pepper</div><div style="text-align: left;">1 onion</div><div style="text-align: left;">Salt, pepper, other seasonings to taste - I used za'ataar and Dunn's River fish seasoning</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Chop the vegetables, removing the white ribs and seeds from the pepper. Cook in the olive oil over a medium heat until they are cooked, stirring fairly frequently. This will take about 15-20 minutes. Transfer to a food processor and blitz until smooth, adding a bit of lemon juice if it is too dry. Serve with fish. </div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-37337702747463514962022-03-01T18:51:00.001+00:002022-03-02T00:56:36.659+00:00Poireaux vinaigretteThis is a traditional French starter, perfect for St. David's Day.<div>1 leek per person, cut into small pieces </div><div>1 heaped tsp. Dijon mustard (or any other kind; I do prefer the kind with seeds in it, but you could even use mustard powder instead, although arguably not so much!)</div><div>C 2 tbs wine vinegar </div><div>C 4 tbs olive oil</div><div><br></div><div>Steam the leeks until they are cooked. Meanwhile, put the mustard and vinegar into a blender and add the oil in a steady stream while it is running. The mustard with emulsify the mixture, which is what you want. Season as liked - I didn't think it needed any more, but you might.</div><div><br></div><div>Pour a judicious quantity of the dressing on to the hot leeks and stir well. You want to coat them, not give them a bath, so you may have some dressing left over, depending on how many leeks you have. Allow to cool, and refrigerate before eating. They are meant to be eaten cold. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-h70HgXWfRbW0NZGfQnlX6N_sQvttH2uCDeDlACu2NzA8Ce_KxCafkkaV8_cnKLtag8C12Gy3sYgndO8OsgZxiBAYmLN7pWC1W81MVkp8xpW2W16ILj4M3cKGAlvFGcSiNHUgVr5lNc/s1600/1646160675319335-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-h70HgXWfRbW0NZGfQnlX6N_sQvttH2uCDeDlACu2NzA8Ce_KxCafkkaV8_cnKLtag8C12Gy3sYgndO8OsgZxiBAYmLN7pWC1W81MVkp8xpW2W16ILj4M3cKGAlvFGcSiNHUgVr5lNc/s1600/1646160675319335-0.png" width="400">
</a>
</div></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com1tag:blogger.com,1999:blog-2032797013969970089.post-57297972403599188922021-12-15T20:21:00.003+00:002021-12-15T20:21:30.998+00:00Ratatouille and redcurrant sauce<p>This was delicious with duck and roast potatoes and parsnips, but I think it would be lovely with chicken or any meat - or with a nut roast, come to that!</p><div style="text-align: left;">1 small red onion</div><div style="text-align: left;">1 small or 1/2 large courgette</div><div style="text-align: left;">1/2 red or yellow pepper</div><div style="text-align: left;">1 tomato - you guessed it</div><div style="text-align: left;">1/2 punnet mushrooms (c. 125 grammes)</div><div style="text-align: left;">A little salt, pepper, Everyday seasoning and herbs (I used what I call "Scarborough Fair" mix - parsley, sage, rosemary and thyme)</div><div style="text-align: left;">1 tbs olive or other oil</div><div style="text-align: left;">About 100 ml water</div><div style="text-align: left;">1 tbs chicken or vegetable stock powder</div><div style="text-align: left;">1 large tbs redcurrant jelly</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pre-heat the oven to Mark 6 (200 C; 400 F). Slice the vegetables and place them in an oven-proof tray. Season and pour on the oil, and stir very thoroughly. Roast for about 40 minutes. Transfer to a saucepan and, using a stick blender, reduce to a puree, but you can leave some of the vegetables whole if you cba to do it thoroughly. Add the jelly, water and stock powder, taste to check the seasoning and rectify if necessary, bring to the boil and simmer for about 5 minutes. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfYmPazdFJAM9ylAmlrWA26tWX2mTr3HdTt3ecTcn_1-iAS7C7lPYLfNsJcOooMUi2B2Rs_hM2SOypsU9Ufo_lfrJwqev9OmVCW-udwZWgk8RBDbqinSEp6Lfup8Qv1YR0kSAfMXi3igYrsydI-GDkF7QkQI9dThlazeNHhwzUUoczFDliHjcjN5uy=s3000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2669" data-original-width="3000" height="285" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfYmPazdFJAM9ylAmlrWA26tWX2mTr3HdTt3ecTcn_1-iAS7C7lPYLfNsJcOooMUi2B2Rs_hM2SOypsU9Ufo_lfrJwqev9OmVCW-udwZWgk8RBDbqinSEp6Lfup8Qv1YR0kSAfMXi3igYrsydI-GDkF7QkQI9dThlazeNHhwzUUoczFDliHjcjN5uy=s320" width="320" /></a></div><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-9644526890293039382021-12-09T22:34:00.003+00:002021-12-09T22:36:30.290+00:00Liver and bacon casserole<p> Serves 2</p><div style="text-align: left;">1 tbs olive or other oil</div><div style="text-align: left;">1 large onion</div><div style="text-align: left;">Several cloves of garlic</div><div style="text-align: left;"><div>1 portion ox or pork liver</div><div>2 rashers bacon</div><div>1/2 punnet mushrooms (I forgot these, and regretted it; it was nice, but would have been a lot nicer with the mushrooms)</div></div><div style="text-align: left;">1 tin tomatoes</div><div style="text-align: left;">1 small tin peas</div><div style="text-align: left;">Seasoning - it won't need salt, but I used pepper, herbs and a dash of Worcestershire sauce</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oil in a large pan, add the chopped onion and garlic, cover, and allow to cook on a low heat for several minutes, until the onion is translucent. Now raise the heat, add the liver and the bacon, let cook for a few seconds and then turn over. Add the rest of the ingredients (I forgot the mushrooms - if you use them, cut them in half or break into several pieces unless they are tiny), cover, turn down the heat and simmer for 15 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with a green vegetable and, if liked, a source of carbohydrate - mashed potato, pasta, rice... I used German dumplings, just for a change.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAPVU20DYd0z8P5u3oe2MBpkESnBiP4-mTSF2t9N-IVAVczfPYq3Ik2rxyBQQJMlS7fC15-4yu1XjKutS2E-jiBsuW7tCKCJ_ud9aCOIXuC8EFGJlfpB0sRwSAwtwj0xhP3bLz8U3_lc/s4000/IMG_20211209_200335599_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAPVU20DYd0z8P5u3oe2MBpkESnBiP4-mTSF2t9N-IVAVczfPYq3Ik2rxyBQQJMlS7fC15-4yu1XjKutS2E-jiBsuW7tCKCJ_ud9aCOIXuC8EFGJlfpB0sRwSAwtwj0xhP3bLz8U3_lc/s320/IMG_20211209_200335599_HDR.jpg" width="240" /></a></div><br /></div><div style="text-align: left;"><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-50923359617659887022021-09-17T19:43:00.001+01:002021-09-17T20:07:07.210+01:00Chickpea and vegetable curry with red rice<div style="text-align: left;">1/2 cup chickpeas, soaked overnight and then cooked in a pressure cooker for 12-15 minutes</div><div style="text-align: left;">OR 1 tin chickpeas, drained and rinsed</div><div style="text-align: left;">1 red onion, peeled and chopped</div><div style="text-align: left;">2-3 cloves garlic, peeled and crushed</div><div style="text-align: left;">1 red or yellow pepper, chopped</div><div style="text-align: left;">chunk of butternut squash, peeled and diced</div><div style="text-align: left;">Either 1-2 small or 1/2 large courgette, diced</div><div style="text-align: left;">1 tin tomatoes</div><div style="text-align: left;">Sloosh tomato paste</div><div style="text-align: left;">2 tbs olive or other cooking oil</div><div style="text-align: left;">Curry powder, either your own blend or a proprietary one</div><div style="text-align: left;">Salt, pepper, etc</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To serve: your choice of rice. I used red rice, as I have recently come across it in a local vegan take-away, and it is utterly delicious - much nicer than brown, and quite a different thing to white.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fry off the curry powder in the oil for a few minutes, then add the onion and other vegetables, which you stir well and leave to cook for a few minutes. Then add the tomato paste, the tin of tomatoes, and any other seasoning you choose - I used salt with thyme (a blend from Brockwell Park), freshly ground mixed peppercorns, and a spoonful each of Dunn's River ginger/garlic/pimento and All-purpose seasoning. I also added a teaspoonful of sugar, which is lovely with tomatoes - doesn't make it sweet, but does lift it. Allow to cook for 20-25 minutes until the vegetables are done, then serve with rice, and if liked, chutney, yoghurt, etc.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SKF7kwNoRJ94U5U6dOCw7C9gAhxRiIoAH2W1gCEqqO6_roN-ITai2E4gbFvR9PQORViI7kM763bdAnpebPER-zf85uvev_PPL6WkUF5jwdQCjzAD53nz4Fx9Fb8W2EDMV3XkZYutq6E/s4160/IMG_20210917_193232.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SKF7kwNoRJ94U5U6dOCw7C9gAhxRiIoAH2W1gCEqqO6_roN-ITai2E4gbFvR9PQORViI7kM763bdAnpebPER-zf85uvev_PPL6WkUF5jwdQCjzAD53nz4Fx9Fb8W2EDMV3XkZYutq6E/s320/IMG_20210917_193232.jpg" width="240" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The red rice is cooked like any other kind - rinse, cook off in a little oil, add twice as much boiling water, stir, cover, leave on minimal heat for 45 minutes and then let sit for at least 10 minutes to absorb any remaining water.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-cy55XhdKltgRQIfBK60SoYNDh5rLVMFgs0XxvMaT0AfXVy3FUSH1-nVZJD3whmJ5q-sa_GFTbItXh7za8KUJLYNr7U_IN8uqc8CRg2Ojh9w6htB5KmAFmcrj9IDWN91DPOixB-tO3M/s4160/IMG_20210917_193239.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-cy55XhdKltgRQIfBK60SoYNDh5rLVMFgs0XxvMaT0AfXVy3FUSH1-nVZJD3whmJ5q-sa_GFTbItXh7za8KUJLYNr7U_IN8uqc8CRg2Ojh9w6htB5KmAFmcrj9IDWN91DPOixB-tO3M/s320/IMG_20210917_193239.jpg" width="240" /></a></div><br /></div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-10626899906696392172021-08-30T19:51:00.000+01:002021-08-30T19:51:00.661+01:00Pork and bean casserole<p>As it is a Bank Holiday, <a href="https://mrsredbootstravelblog.blogspot.com/2021/08/bank-holiday-excursion.html" target="_blank">we went out for the afternoon,</a> so for once I thought ahead and put a casserole in the slow cooker!</p><div style="text-align: left;">1/2 cup dried cannellini beans - I only had 1/4 cup, so made it up with flageolets, which I had more of.</div><div style="text-align: left;">4 rashers belly pork</div><div style="text-align: left;">4 rashers back bacon </div><div style="text-align: left;">1 large onion</div><div style="text-align: left;">1 clove garlic</div><div style="text-align: left;">2 large carrots</div><div style="text-align: left;">3 potatoes</div><div style="text-align: left;">1/4 cabbage</div><div style="text-align: left;">1 tin chopped tomatoes</div><div style="text-align: left;">A little water</div><div style="text-align: left;">Seasoning, to taste - I used rosemary, sage, pepper, season-all and a little Worcestershire Sauce.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Soak the beans either overnight in cold water or for 2 hours in boiling water (at least, water that was boiling when you put the beans into it. Cook in a pressure cooker for 10-12 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile cut the pork and bacon into cubes, dice the onion, carrots and potatoes, crush the garlic and shred the cabbage. Put the onion and garlic into a large pan in which you have put a little cooking oil, and cook until transparent. Then add the meat and allow to cook for a bit, stirring frequently. Once it has browned, add the rest of the vegetables and stir. Allow to cook for a few minutes, then add the tinned tomatoes and a little water (not much). Season, and then transfer to a slow cooker.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I put this back into the Instant Pot as it was out, and cooked it for 6 hours on medium, but it wasn't quite cooked (I don't think the Instant Pot is so good as a dedicated slow cooker; it is extremely wonderful as a pressure cooker and pressure steamer, but not so good as a slow cooker), so put it on to cook at high pressure for 6 minutes. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRU4LwLDZl0GsSqg8e_56L2o87vtJdpaWrV0sU32kVC3fBw9C3mPLF07iNv2Z1JntHO3GV55G1Pp0s4bx9hQ_ntx3D309SLfHu9NuiggkjiM-CVY5TCABVVqUrZU74-k3Rtu_YkYc0qk/s4160/IMG_20210830_193626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRU4LwLDZl0GsSqg8e_56L2o87vtJdpaWrV0sU32kVC3fBw9C3mPLF07iNv2Z1JntHO3GV55G1Pp0s4bx9hQ_ntx3D309SLfHu9NuiggkjiM-CVY5TCABVVqUrZU74-k3Rtu_YkYc0qk/s320/IMG_20210830_193626.jpg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-21137949187021884722021-08-22T20:44:00.002+01:002021-08-22T20:44:59.409+01:00Healthy ice cream, aka frozen smoothie<p>I found this recipe when I first went on-line, over 25 years ago now. I hadn't made it for ages, but we had some slightly over-ripe strawberries that weren't going to survive in the fridge and needed frozen, so.....</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTJ3xGcPnL4Ktfh581K0qE84vkBeD7X-V_75EJPI3oHckbQUtdP5qJA0QknEEiGphD2NwQUEZUnVfZP4eA0t9CB7r6GLHglzbbvcqNMMcdlh83nRcizc6yM7CnJLuOWaT80vojzNC2Rk/s4160/IMG_20210822_141426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTJ3xGcPnL4Ktfh581K0qE84vkBeD7X-V_75EJPI3oHckbQUtdP5qJA0QknEEiGphD2NwQUEZUnVfZP4eA0t9CB7r6GLHglzbbvcqNMMcdlh83nRcizc6yM7CnJLuOWaT80vojzNC2Rk/s320/IMG_20210822_141426.jpg" width="320" /></a></div><br /><p></p><div style="text-align: left;">1 banana, sliced and frozen (open-freeze on a plate so the chunks don't stick together)</div><div style="text-align: left;">1/2 punnet ripe strawberries, frozen (or you could use pre-frozen strawberries)</div><div style="text-align: left;">1 standard tub, or 2 tbs thick Greek yoghurt</div><div style="text-align: left;">2 tsp honey (optional)</div><div style="text-align: left;">I found I'd too much yoghurt to fruit, so added some frozen raspberries.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUBY1Z6_xSjD2p8Qi4ORIVKST_1Iz3EoFSccsxZwhQpR7lSLUMCJ_scd8y1VSBjyftonobriSAGeueY0VoRHrHeZzcyy15g152U2Z-oowiJbzFG3WDhgbK73AhffetOeTQ9f4SHosDGk/s4160/IMG_20210822_140207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUBY1Z6_xSjD2p8Qi4ORIVKST_1Iz3EoFSccsxZwhQpR7lSLUMCJ_scd8y1VSBjyftonobriSAGeueY0VoRHrHeZzcyy15g152U2Z-oowiJbzFG3WDhgbK73AhffetOeTQ9f4SHosDGk/s320/IMG_20210822_140207.jpg" width="240" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Exact quantities are not important, nor, indeed, is the kind of fruit other than bananas! I've also used fruit juice instead of yoghurt and honey (useful if you want it vegan) - you can always omit the honey if you prefer, too, but it does add a bit of sweetness that is necessary in a frozen dessert. You could also use a fruit yoghurt instead.... experiment!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBKv2tY9kxMzIW6v7tw9J8-mzIZdpn6z-lmUxLqup759QtPNhDMenNvg4UPHPFC7sNrpqjn3NTCu4EQdWx83ePjzePOyqfwSBXgqqOtfbJYneUXg8a1FxjMFW92YKqfAcTEk6ldfbTFE/s4160/IMG_20210822_140357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBKv2tY9kxMzIW6v7tw9J8-mzIZdpn6z-lmUxLqup759QtPNhDMenNvg4UPHPFC7sNrpqjn3NTCu4EQdWx83ePjzePOyqfwSBXgqqOtfbJYneUXg8a1FxjMFW92YKqfAcTEk6ldfbTFE/s320/IMG_20210822_140357.jpg" width="240" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put everything in a food processor - a blender isn't sturdy enough - and work until it comes out as really smooth and delicious ice-cream.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3geKsGngiIDNw-A6gI61cFWoXeaKoCsOBCJvL7qUU2Fee-aFjjUfYRFygL-9Kje4MmjDrUpBo4JKReFknRQUry2xv0hXM2obr5hJM2UKHeeoPb1qlifgPnOGCn0NH4pCHItwwA0qUXIQ/s4160/IMG_20210822_141144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3geKsGngiIDNw-A6gI61cFWoXeaKoCsOBCJvL7qUU2Fee-aFjjUfYRFygL-9Kje4MmjDrUpBo4JKReFknRQUry2xv0hXM2obr5hJM2UKHeeoPb1qlifgPnOGCn0NH4pCHItwwA0qUXIQ/s320/IMG_20210822_141144.jpg" width="240" /></a></div><br /></div><div style="text-align: left;">If there is more than you want to eat in one sitting, put it in a freezer-proof container and put in the freezer. It will freeze rather hard, but you can take it out of the freezer a little before you want to eat it.</div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0tag:blogger.com,1999:blog-2032797013969970089.post-50028337087818562832021-08-11T13:14:00.002+01:002021-08-11T13:14:20.695+01:00Sandwich fillings: Hummus and fishpaste<p>These are two separate things, you understand! I always thought I didn't really like home-made hummus, but discovered recently that you should take the skins off the cooked chickpeas, and believe me, it is well worth spending five minutes or so doing that.</p><h4 style="text-align: left;">So, hummus:</h4><div style="text-align: left;">1 tin chickpeas (one of the rare occasions I'll use a tin!)</div><div style="text-align: left;">1 large tbs tahini</div><div style="text-align: left;">1 tsp garlic paste (or crush a couple of cloves of garlic, up to you)</div><div style="text-align: left;">2 tbs lemon juice</div><div style="text-align: left;">Scant tbs olive oil</div><div style="text-align: left;">Seasoning as liked.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain the chickpeas and rinse well. Now put into a bowl and cover with cold water. Using your hands, rub at them until the skins come off, which float to the surface and you can discard. You don't have to get absolutely every skin, of course, but it's worth repeating a couple of times until you are fairly confident you have the vast majority of them.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now put the peas, and everything else, into a food processor and work until smooth, and then go on working for awhile until it is really smooth and creamy. Adjust seasoning as necessary.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcle0rf0LTofleEMePFgkFdjYeXIMuK5o6Plhgi5K-XPp5dKYPH-lDI90dciLEQ0Mz1Cn3-IIjm_eaqKb5-ThxYPWOwc14TsUn985PTmZV6FW-6jkX3YKFUqf_zFQpVT2ARhzJRCf4vY4/s4160/IMG_20210811_131105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcle0rf0LTofleEMePFgkFdjYeXIMuK5o6Plhgi5K-XPp5dKYPH-lDI90dciLEQ0Mz1Cn3-IIjm_eaqKb5-ThxYPWOwc14TsUn985PTmZV6FW-6jkX3YKFUqf_zFQpVT2ARhzJRCf4vY4/s320/IMG_20210811_131105.jpg" width="320" /></a></div><h4 style="text-align: left;">Fishpaste</h4><div>I tin salmon - pink or red, your choice</div><div>1/2 tub cream cheese</div><div>Scant tbs lemon juice, wine vinegar, or, if you have some pickled vegetables (I see I haven't yet posted my recipe for those, but am still experimenting. If you want a recipe, google "Bread and butter pickles"), the juice from the jar.</div><div>Seasoning as liked</div><div>Maybe a small sloosh of tomato paste, for colour? Up to you. I didn't.</div><div><br /></div><div>Drain the salmon and, if you can be bothered, remove most of the skin and bone. Put it, and all the other ingredients, into a food processor and work until smooth-ish. </div>Mrs Redboots (Annabel Smyth)http://www.blogger.com/profile/11270027663691257254noreply@blogger.com0