A2K - Allotment 2 Kitchen

Red Road

2012-02-01T20:39:00.001Z

In mid September 2011, the city of Glasgow had it annual Open Doors Day programme. I fancied going to check out some of the allotments, but D still hurts at the loss of our allotment plot and cared not to view others. There were plenty of other heritage and artsy places to visit, but we ended up going to view the Red Road Flats in Glasgow. These flats were built in the 1960s as a solution to the post war housing shortage. The Red Road Flats is located in one of the most deprived parts of Glasgow. I had been to these flats once before, in my capacity as a volunteer during my student days, but not since. I'm sad to say it hadn't changed much in that time.

Not that we will be here to see it, but Glasgow's North East skyline will dramatically change in the next few years as these decaying tower blocks are demolished. About time say many.

In 2000, asylum seekers and refugees begun to be dispersed in Scotland. Many were dispersed namely in the city of Glasgow and housed in the Red Road flats. Within weeks, tensions between the host community and new communities increased in forms of 'acceptable racism' and accusations of bogus asylum seekers. It was not unusual to see the right wing racist party driving its van through the estate increasing tensions further between the poorest white communities and the most destitute. Sadly suicides are commonplace here too. Only a couple of years ago, a asylum seeker family of three from Russia committed suicide by leaping from their 15th floor flat. These flats are steeped in history for many: from the 1960s to the present day.

As you can see from some of the photographs, demolition work has already begun in some cases. Just look at these flats.

Anyway, back to our visit. Last year, one of the 31 storey tower flats block of flats was open to the public.

As D and me pulled up outside, we were surprised at the number of Rolls Royce and Jaguar vehicles were parked up. It is possible that the owners of these vehicles were people who originally grew up in Red Road and made good, therefore here to reminisce. But you could see it got some of the locals rubber necking (curious), understandably so as its not the kind of place where you see flash rolling cars.

The thing that really made our mouths drop was the fact that people were still living in these flats. I had a number of women from visibly diverse ethnic backgrounds approach me to ask why there were so many people about and why were they here?

It appeared like the council may not have informed the occupants of this flat being part of the open day and how they - the residents there - were in a way part of the exhibition and the open day - insultingly a bit like a animal zoo. Having once worked closely with asylum seekers, refugees and diverse ethnic minority communities, I felt a bit guilty and angry. My intention on the day was to see the inside of the flat and the exhibition, not gawp at the communities living there. I had honestly thought the building was un-occupied - to be demolished like the others.

We got the lift to the 23rd floor. And into the flat that was open to the public.

The brochure boasts 'fantastic views from the 23rd floor'.

I am lost for words. I know this feature is for safety, but to boast 'fantastic views' from behind effectively what is a barricade is just plain wrong.

You feel more like a prisoner or animal in a cage wanting to be part of the wider society or concrete jungle.

If I want to see fantastic views, I'd go to the Glasgow Science Centre with its 100m skyward Tower.

It was still good to see some exhibited work.

Click on the images to get a clearer image.

These intricate and well detailed paper cut exhibits on black paper entitled 'The Search For Home' are by Flora Alexander. Very impressive.

Tehran, Iran

Zambia, Africa

Islamabad, Pakistan

Sri Lanka

Bangalore, India

Glasgow, Scotland

West Bank, Palestine.

I have to say, I was extremely disappointed that there was no community representation there, especially as the exhibition and display boasted sharing stories of the Red Road communities gathered through the Red Road Cultural Project. Yet I did not meet a single person who resided there being part of the Open Day initiative.

I don't like where I presently live at all, but I have to say I am grateful and humbled that I do not live in a place where I am constantly looking over my shoulder.

I presnetly live where I do because that is what I could afford, an element of choice. People living here now regardless of their skin colour, did not have that choice. I am thankful and privileged in many ways.

Spice Jars

2012-01-31T17:55:00.000Z

Its only right to end the January Kitchenalia blog posts with spice jars.

I saved up for these stackable Tower Spice Jars when I got my first job after graduating. I have had many other jobs before. Jobs before going to University, jobs during University, but none of them fairly paid until I acquired my University degree. Ah those were the days, when I had some disposable income, now the University degree seems ...well not worth being considered as employers want additional qualifications.

Back to these stackable acrylic spice Jar Tower. They came in six. I purchased 8 sets all together. The spice containers hold up 100g. They came with labels that were pretty useless as you can't see to read them properly. Click on image and you'll see what I mean, so in some cases I've hand written the labels myself. Oh I should point out that you can't get a teaspoon into them, but that okay as they come with sprinkler lids.

As well as these everyday spice jars, I do also have larger glass jars, kilner jars such as these that hold masses of spices. and stay out of direct sunlight. The ones above grace my kitchen. You may recognise from seeing them in my video of my tiny kitchen early this month.

I dry some of my own hardy herbs: sage, tarragon and thyme. The one that does not work so well is rosemary. I do prefer to use fresh rosemary, but sometimes I bring it up for Rosemary and Chilli Popcorn and it dries naturally in the warmth of the kitchen, so I reserve it in one of these jars - but when I come to use it - its disappointing - dry and flavourless like twig. Sadly I won't be taking my rosemary herb plant with me, or any other herb plant with me when we move to Wales. I am a little disappointed about that, especially having watch them grow and thrive. The only plant that D will bring back on his return will be the Blueberry plant that has begun to flourish in the past two years. There is no way I am leaving that.

Talking of spices, I've made a 'Garam Masala Infused Black Bean and Roasted Butternut Squash' for tonight. This is an attempt to use up ingredients in the cupboards. No photograph to share, but here is the recipe. Its a bit like a Vegetarian Chilli but with South Asian spices. And don't laugh, upon serving it I decided it needed a little green, well having no fresh coriander or parsley in the fridge, I decided to finely mince up some lettuce leaves. I think it did the visual trick if nothing else.

Garam Masala Infused Black Beans and Roasted Butternut Squash
Serves 4 -6 with plain Basmati rice
Ingredients
200g dried black beans, soaked and drained
1 medium butternut squash, peeled and chopped into bite size cubes
2 tablespoon vegetable oil
1 medium onion, finely sliced
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 - 1 teaspoon chilli powder
1 tablespoon garam masala
1 pint water or vegetable stock
1 x 400g canned chickpeas, drained and rinsed
Salt and black pepper to taste
Method
Place the beans in plenty of water to cover in a saucepan and cook over low heat for about 45 minutes to1 hour until tender. Drain and set aside.
Meanwhile, place the squash on a baking tray with a teaspoon of olive oil and roast in oven at gas mark 6 for 20 – 25 minutes until tender. Set aside.
In a large saucepan, heat the oil and add the onion and garlic. Saute for about 10minutes or until tender. Add the spices and allow to infuse with the onions, then stir in the tomato paste along with the water or stock if using and season to taste. Simmer gently for about 20 minutes on medium low heat for the flavours to infuse, then stir in the black beans, chickpeas and squash and cook for 15 minutes, stirring occasionally

One Sifter and Many Colourful Spatulas

2012-01-30T18:27:00.002Z

I know the flour sifter shown here is presented a little awkwardly. I wanted to show you what it looked like on the inside.

D got it for me on his way back from University one day - how romantic, not flowers or chocolates, but a sifter - ah the man knows me pretty well. I was pretty chuffed it. I do have a traditional flour sieve, one that my mother gave me. However every time I picked it up, it reminded me of a tambourine. I wasn't able to find it up until recently whilst packing for the move.

So this manual sifter has been handy over the years for aerating flour, especially for muffins. MMm muffins, I quite fancy some Coffee and Walnut Muffins today.

I have to point out though, its not particularly friendly if you have arthritis in the hand. as you have to squeeze the steel handles to release the flour, but touchwood I don't have to contend with those health issues like my mother (yet).

I also have those stainless steel flour shakers for flouring the rolling pin when rolling out pastry.

When mixing, I do like to use a wooden spoon for stirring, but I have also taken a liking to spatulas. Here are just three, though I have six or eight in various colours. Many came my way free, namely through cooking magazines.

Its good not just for stirring, but also for removing every last bit of Beetroot Muffin batter from the bowl. Even for thinly spreading Meat-free Pig Free 'Facon' Bacon mixture onto the tray.

How many spatulas do you have tucked away in your kitchen drawers?

Peelers and Mashers

2012-01-29T18:21:00.003Z

One gadget I would not now be without in my kitchen is a peeler. Its not just good for peeling potatoes, but carrots, parsnips, swede, apples, pears and even butternuts squash too. There is no waste with this peeler, peeling off only the tough skin.

D often moans about some of my gadgets not being left handed person friendly like the tin opener or a manual whisk, but not this good grip peeler that peels effortlessly. I didn't buy this. I acquired it when I was a student still living in student accommodation. Well that's been over 12 years now and this still works well, the blades still sharp as the day I inherited it.

After peeling the root vegetable ( and cooking) comes the masher. I have a number of mashers: plastic ones, metal ones and even wooden ones. I've never liked the standard metal handle ones. I always seem to assert too much pressure on them and they bend and the plastic ones are always a nuisance to clean. I do however adore my vintage (or is it retro) wooden masher and use it a lot. Sometimes to make mashed potatoes, even chickpea hummus.

The last time I used it was for the Baked Carrot-Parsnip Quenelles.

The masher is also good for pounding cooked beans - for refried beans. The small dark one in the middle is often used for mashing soft fruit.

How many mashers do you have in your kitchen?

Salad Spinners, Colanders and Strainers

2012-01-28T19:19:00.001Z

Not the most interesting of kitchen gadgets, but necessary: a salad spinner and a number of colanders.

I remember my late father-in-law laughing at us when we said we wanted a salad spinner. He hushed pretty quickly when my husband (his son) demonstrated the wonders of washed homegrown salad leaves spinning off excess water, enabling you to make soggy-free sandwiches. This particular Salad Spinner was a little on the pricey side, but I managed to get mine in a sale. I like it for two reasons, its one handed spinning operation - you press down on the black rubber knob and it spins effortlessly and secondly, its non slip. My only qualm about it, smaller salad leaves sometimes gets stuck in the basket, so you have to work a little to clean it. Otherwise, its been an excellent buy, I've had it now for over 8 years I think.

I also have a variety of sized colanders, or are they called strainers.

Indispensable in the kitchen for draining cooked potatoes, pasta, rice, beans - oh lots of things. The smallest one on top is often used for draining canned chick peas and making chickpea hummus.

I also have a very post colander hand-made from pottery. Its designed specifically for strawberries, but I've decided to share that with you some time in the future.

An Orishigane and Other Graters

2012-01-27T14:00:00.000Z

I have a number of odd graters.

The first and most reliable is obviously your bog standard box grater. I am fussy with the way my cheese sandwiches are made. I don't like cheese slices between my wholemeal bread, I am a grated cheese sandwich kind of girl. D often rolls his eyes at me, but i find grating the cheese accentuates the flavour more, whereas slices just offer texture. I also use it for grating vegetable, namely carrots for Carrot cake or parsnips for Parsnip Cake. So this box grater has seen lots of use, sadly the handle has come loose, so I'll be looking out for replacement.

The ceramic one is known as a Orishigane (or Oroshigane). Its a Japanese grater, very different from the European ones. First is has very fine tooth like spikes dotted over the surface and secondly, they are not perforated. The grated vegetable: whether its diakon (radish), garlic, ginger, nutmeg, or wasabi (horseradish) is not pressed through the holes, but is rubbed over the spikes in a circular motion and thus remains clinging to the surface of the grater so that it can be turned into a very fine paste. If you are ever fortunate to visit Japan, I know you can purchase some novelty shaped Japanese graters. The only drawback with an Orishigane is cleaning it, a bit like a garlic presser, but I have since learned that a bamboo brush would sort that out.

I have a small grater designed solely for nutmeg. And a a couple of fancy microplane graters - that cost me a fare bit at the time. Its good for finely grating a Parmesan style cheese over pasta or chocolate over a really indulgent Chocolate cake.

If you don't mind me asking, how many graters do you have? I do hope I am not the only one with a drawers full.

Whisks and Tongs

2012-01-26T20:09:00.000Z

The very first whisk I ever owned was a hand held manual one (see the middle one). I rarely use it now. I have to be honest I do have an electric one too that comes out when whipping cream, making meringues or for souffles, though its been a while since I made souffles. I think the last one I made and blogged abut one was a Feta Souffle . Long time...

The duck blue whisk one (above) came free with a cooking magazine many years ago. The one next to it is a mini whisk that I adore using for hot chocolate.

I also have a lot of tongs. I must admit many of them have over the years been from my mothers kitchen.

The one time I find myself using them is for serving spaghetti pasta. I can make such a mess of it otherwise. I also have a wooden set designed specifically for salad leaves, I promise to showcase that with my homegrown salad leaves next time.

Update: I am feeling much better - health wise and feeling more like myself so have started packing boxes for our move in two weeks time. Sadly the flat has not been sold, and though it is very unlikely, we have reduced the asking price of the flat by quite a lot, hoping for a sale sooner than later. This means that D will still have to come up a few times until the place is sold.

Anyway, right now, I am both excited and overwhelmed at all the stuff coming out of my cabinets: gorgeous plate, serving platters, cups and saucers. I am amazed at some of the kitchen stuff that I am hoarding and has never seen the kitchen lights. This is certainly going to change. I don't know why I am keeping them hiding, time to use them, show them off and enjoy them.

A Vegetarian Haggis Roti for Burns Night

2012-01-25T17:41:00.001Z

The haggis roti also known as chapatti that I will be making later tonight will not fare well for photos so you will just have to take my word for it and wait for me to blog post about it next time. It is simply a wheat flour roti stuffed with homemade spicy vegan haggis and then cooked over a tava, a South Asian disc shaped griddle and then coated in a little butter for moisture. As a way to use up pulses and pinhead oatmeal in my flat, I've made my own vegan haggis, but you can also purchase vegetarian haggis at some supermarkets, though they cost a fare bit these days.

As I am unable to showcase my vegetarian haggis roti at this present time, I thought I would share a link to some other roti recipes on my blog. But imagine a veggie meaty spicy stuffed pizza. Mmmmm is right.

There is something called Katlama in Pakistani cuisine: a flatbread stuffed with keema (spicy minced lamb) cooked on both sides and then coated in full fat butter. I used to indulge in katlama also known as Desi Pizza in my early teens. My father would bring it back from his trip to Birmingham. It was the one time we would be treated to eat something that my mother had not cooked. So this idea of stuffing haggis (or meat) into a roti is not completely original.

Stuffed Haggis Mushroom with Curried Neep Chips

I know its a bit late, but if your still wondering what to do tonight, I also have some ideas for a fusion Burns Night cuisine - Just check out the link.

Double Boiler and Steamer

2012-01-24T17:12:00.002Z

I have two double boilers. You may know double boilers by another name - Bain Marie - a stove top cooking pot used to cook delicate sauces such as beurre blanc or to melt chocolate (for brownies), which is how I use it. It consists of an upper vessel containing the substance ie chocolate to be melted over the lower pot of water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot and gently cooks the sauce or melts the chocolate.

Both double boilers are second-hand. I purchased the one below from Barras Market in Glasgow in the late 1990s while still a studen for £5 from an elderly couple who were selling a variety of used kitchen pots.

Here is the link to the other double boiler that is made from pyrex. I managed to bring it safely from Essex to Glasgow, now it has to be transported from Glasgow to Wales. Will it survive the ride?!

I also have a steamer, that could do a similar job with a bowl suspended over it.

But the steamer comes in handy for a number of things, not just steaming veg of course, but also making steamed puddings. Savoury ones such as Vegetarian Suet Mushroom Puddings and Leek Suet Pudding, also Sweet ones such as Steamed Lemon and Rosemary Pudding.

Do you have a double boiler or are you content with doing it the old way?

Egg House

2012-01-23T17:31:00.001Z

I dream of having wandering chickens in my garden one day, pecking away at the garden slugs, snails and bugs- natures pest control. The landlord of the house that I am moving into has given me permission to dig up and grow things, but he wasn't quite sure of granting us permission for keeping chickens. The house is on the corner of a busy road that leads to the motorway, so I don't know if it would be a good idea anyway.

Right now though I give you full permission to laugh out loud at me. I have no chickadees, and no chicken coop, but what I do have is a egg house. Yes you read right an 'egg house'. I saw this stylish wooden egg house, otherwise known as an egg holder - ooh maybe eight years ago in the now closed Woolworths. I think it cost me £4.99 and holds 18 eggs. It conjured up memories of High School. I remember making an egg rack and a bookshelf in Woodwork. I was quite proud of them both.

I have also taken quite a liking to those ceramic ones that a shaped like a hen, but I don't trust my husbands clumsy hands. He has been known to drop and smash things, by accident of course.

I know some people put their eggs in the fridge, I prefer to put them keep them out of the fridge, so that they are always at room temperature. I can't always afford organic, but the eggs always, always have to be free-range.

Here a couple of egg based recipes from my blog in 2009. The Vegetarian Scotch Egg and Baked Mexican Eggs in Tortilla Cups. By the way, what kind of egg holders do you have in your kitchen?

American Cups and Measuring Spoons

2012-01-22T17:46:00.001Z

Alongside my kitchen scales, I also have some American cups that come in handy for making recipes from my American cook books and for making muffins. For those of you who have been reading my blog a while, will know that I prefer muffins to cupcakes. So these plastic measuring cups have been used a lot!

I also have steel cups, but I am not so keen on them.

Unfortunately after years of good use, the plastic¼ cup and the1 full cup eventually snapped. If you look closer (above), you will also note that the remaining cups are held together with jute string. So you can imagine my delight when I was contacted by find me a gift, an on-line retailer to review Russian Doll American-style Measuring Cups, a perfectly timed and a quirky replacement.

These Russian dolls measuring cups come in 6 sizes from ¼, 1/3, ½, 2/3, ¾ and 1 cup. They are made from food safe, long-life and heavy duty plastics. I was at first a little bemused at the measurements. When pulled apart - both parts: the head part and the body part served as measuring cups. I like how they stack up inside of each other, saving space in a small kitchen. My only qualm with these are that they don't have handles, so your hands will get covered in a little flour, but hey that's part of baking isn't it?! So I won't grumble too much.

If you don want to use these Russian Dolls for cooking or baking, I think they can look pretty simply displayed and can easily hold some spices like nutmeg, cloves; or even some jewellery, like ear-rings and rings.

Psst I think these Russian Dolls would make a lovely Valentine gift for the baker in your home.

Tipping the Scales

2012-01-20T16:05:00.001Z

Most things in my kitchen have a little story behind them. So how did I acquire my Kitchen Scales. Well, after three years in the same job with no promotional opportunities to move forward. sideways or upwards, I decided to leave my job at the Law Centre for one in the voluntary sector that would allow me to develop and travel more. It was certainly a good move, in fact it turned out to be my dream job with my new role now covering the whole of Scotland and visiting some wonderful Scottish attractions.

My colleagues at the Law Centre who I got on extremely well with gave me some High Street vouchers as a farewell present. Of course, it had to be spent on kitchenalia. I never had a good scale, only those plastic ones that served well when I was a student, but now with my first flat I wanted proper things that made it a 'home'.

I liked the look of the old fashion Antique tipping style ones, rather than digital ones. I am sure the digital ones are accurate, have benefits like putting the bowl straight onto it and all that, but I just liked the look of the Salter Staffordshire Kitchen Scales. The cast black iron body and the tear shaped golden steel pan for scooping and pouring. I also liked the metric weights varying from 5g, 10g, 20g, 50g, 100g to 200g. I do however sometimes wish it also had a 500g option.

I use my kitchen scale mostly for baking or for making pastries such as the Welsh Laverbread, Mushroom and Puy Lentil Pies featured in my new blog header; Rainy Day Cabbage Pies and Uchiki Kuri Squash and Broccoli Pie.

Do you have a weighing scale in your kitchen? What kind?

Motion Rocking Mezzaluna

2012-01-19T13:45:00.000Z

Now this is not a kitchen essential, but like many people when I saw Nigella rocking the one she acquired quite elegantly in Nigella Bites, I knew I had to have one too. Well I actually have two now: a single blade and a double blade, but its the double blade one that i use often for chopping herbs finely and sometimes chocolate. I know this task can easily be acquire by the rocking of a good knife, but I do like my mezzaluna and cannot imagine my kitchen being without it now.

For those of you unfamiliar with this Italian gadget, I'd describe a mezzaluna is a rocking- chopping knife with handles that consists of either a single or double curved blade. You may already know this but mezzaluna translated in Italian means 'half moon', named so because of its crescent shape.

My mother had something similar when I was a child that she would use for chopping mustard leaves, spinach and other greens. It had a curved blade and only one handle. I asked her about it recently and she can't remember what happened to it.

Do you have a mezzaluna in your kitchen? Or are you content with just using your knives?

Salt Pots, Salt Pigs

2012-01-17T15:37:00.001Z

Now I don't know why they are called 'Salt Pigs', but I do have a thing for them. I can't quite put my finger on what I like about them - whether its the pottery (I think there is a hidden potter in me wanting to come out). The individual style; the appeal of the burnished brown colouring; or just the pure charm of them - but whenever I walk into a craft market,; a thrift shop; or an antique market, I am always attracted by the salt pots on offer. So much so that D has had to pull me away, literally. I think I own five, also a French style wooden one that was hung in the kitchen and now packed away.

The smallest one in the picture was the first one I ever owned. I got the potter who was working at Kelburn Castle and Country Centre to make me and my best friend Leah one. I still haven't sent hers to her and its been a good ten years. To be truthful, I am too afraid to post it to her in case it arrives shattered. I can speak of this from first hand experience, as I once bid on a salt pig on ebay, never again will I buy ceramics online - I dare not open the box when it arrived hearing the rattle and smash. I left no feedback for the person concerned. More likely it was the postal service that damaged it, but still...I was disappointed.

Now admittedly, I don't have sea salt in all of these.

One of course does contain sea salt, the others, hold dried chillies and sometimes even fresh ginger.

Do any of you have salt pots in your kitchen?! I'd love to know.

Onion Storage Pot

2012-01-15T17:51:00.002Z

After graduating, one of my very first jobs was at a Law Centre in Glasgow city centre. During my lunch hour, I would spend time either flicking through cookbooks or admiring kitchen things and making a mental 'wish list'. It was always for small things, but even they cost a fair bit.

So at the end of the month when I got paid. I would treat myself to either a cookbook or something for the kitchen.

Next to the garlic keeper, I have I guess what you would call an Onion Store Pot. I got it from this shop at a reduced price, because it had a small chip in it. See the brim of the main body. It doesn't bother me. I still liked how the onions were illustrated on the base and on the lid. This terracota pot stores about up to 6 - 7 medium onions. I've been told by my mother, that I won't need to buy any onions (or potatoes) when we move down to Wales, as they buy in bulk from a farmer. Ah I foresee lots of benefits coming my way.

Garlic Baker and a Garlic Keeper

2012-01-12T20:06:00.001Z

Over the years, I have collected various kinds of containers to store all manner of food related things, but today I will share the one designed specifically for garlic bulbs and garlic cloves.

There are many names for this garlic pot. Its also known as a garlic keeper jar or garlic container. Its not just functional, but also quite smart to be displayed.

The terracotta garlic pot ( on the right hand side) is the one I use to store my fresh garlic. Of course, if it was homegrown, I would have no need for this, as it would have been strung like onions.

The garlic baker (on the left) of which I have two (see here) have actually never ever been used. One I admit is for display purposes and it sometimes holds excess garlic bulbs, but the other is functional and can actually be used in the oven. Ah maybe I'll use it when I down.

Garlic Presser or is it a Garlic Crusher?

2012-01-11T15:46:00.002Z

I've mentioned before that in my kitchen, you will always find three fresh ingredients: onions, ginger and garlic.

And these days in the modern kitchen, where there is fresh garlic, there is often a garlic presser or is it a garlic crusher?! Whichever it is, I know its not an essential gadget, but I assure you once you find a good one - there is no going back. I've never been that apt at mincing or crushing garlic by hand, my efforts are limited to slicing it thin. So when I acquired this garlic crusher, I was completely sold. I use it almost on a daily basis. I've had it for over 10 years now.

I actually won this while I was still a student in Glasgow through a food magazine. In fact it was the first thing I had ever won. I now often wonder how I ever managed without it in the kitchen. Here are a couple of recipes that make the most of garlic - Garlic and Shallot Risotto and Jalapeno, Garlic and Kale Stew.

An Update: I think you will seriously need to get your violins out. For the past five days I have been stuck in bed with a chest and throat infection. It was so severe that my mother made an emergency appointment to go and see her GP, who prescribed me with antibiotics. Unfortunately, this illness coincided with my job interview and presentation to a panel of 6. In short, I did not get the job I had applied for. I cannot tell you how disappointed I am with this outcome and haven't stopped crying to myself for the last two days. My parents keep telling me 'to take heart and be strong', but the thought of going back to the Unemployment centre for very little financial support and a lot of nonsense fills me with dread. All I have encountered from the heartless workers there is total unhelpfulness. They treat you like a number and try to assert their piddly authority over you, and make out that your not trying hard to find a job. I've worked all my adult life, the last thing I want is to be unemployed.

The best scenario for me now is to hurry and move to Wales. Being physically on the ground here, I can then sign up with a few employment agencies and perhaps get some temporary clerical work, as the work I am qualified and experienced in is just not coming my way. For now though, its back up to Scotland on Saturday to make proper plans for moving our stuff down.

Presenting 22 of my favourite kitchen things

2012-01-05T15:44:00.000Z

As I won't be cooking, hence food blogging much, I thought this month I would showcase some of my much loved and used kitchenalia.

So lets start rolling, yes literally with rolling pins. I have about 5 rolling pins, I know how many rolling pins can a person use at one time. But over the years I have accumulated a lot of things for my kitchen. I picked up the marble rolling pin above on one of my first visits to Ayr, Scotland from a 'Help the Aged' type of Charity shop. I have to admit I haven't used it much, its serves more for display on its wooden cradle stand.

The rolling pin below starting from the left, is not actually a rolling pin per se but one for making gingerbread cookies as it has patterns embedded on it. Its either Austrian or German in origin. I bought it a couple of years ago when I was in Brittany, but have not yet had the opportunity to use it for Christmas cookies. The skinny rolling pin, second from the left was purchased on my first holiday to Turkey. Its known as a oklava and is rod style. The last two are ones I use often for rolling out shortcrust pastry: one is just simply a rolling pin - no handles, and the other a roller with wooden handle s.

Here are a couple of recipes that have seen some rolling pin action: the shortcrust pastry for this Carrot-Fennel Souffle Flan, Chilli Flecked Pastry and Beetroot Shortcrust.

An update: Just when we think to ourselves things may be getting better for us, we are again confronted with further bad luck. D returned back to the edge of Glasgow yesterday afternoon, only to find that the 100mph winds had damaged our recently repaired roof. He went into the flat and found a hole and water coming through three different places. He rung the roofers who did the repairs in Spring as its those slates that have come down. They are being absolutely unhelpful and say they cannot come out until the end of the month. D is desperate and rung another roofer who say they will be able to come tomorrow, they asked who did the original work and when D told them who it was, they informed us that they are cowboys. We did not choose them, as the roof work was carried out jointly (after much pursuing on our side) with the landlady who owns the flat downstairs. It was the company they used. D rang the Let/Rent Agency to encourage them to push these roofers to come out. They too were being unhelpful and said to him to do the leg work/find another roofer and they'll pay up their share. D is finding is hard to locate a roofer at this time and has unfortunately out of sheer desperation flagged down a Roofing van that was passing through the street. They looked at it and quoted him a couple of hundred pounds. D's hands are tied, no other reputable builders available, so has gone ahead with the work that took about 15 minutes and 15 slates! D says he is not at ease and fears that these workers were 'cowboys' too, but he needs something done to stop further damage being caused inside our flat. The roof of this flat has been an issue from day one. It was sold to us leaking and our surveyor had not picked up on it. Anyway, this has definitely damaged our prospects of selling the flat at the recommended surveyors price. On top of that, the fencing that separated our garden from the neighbour's is knocked down too by the winds. You know what this means - wandering dogs - see here for further explanation of this if your interested. The harder we work to make this flat look nice to sell, life - in this case nature, conspires against us and chucks more crap at us. I really can't wait to turn my back on this place now, but its digging its claws in us for money and love we haven't got. Life eh!

My Tiny Eclectic Kitchen

2012-01-03T11:45:00.001Z

Many of my readers understandably have assumed that I have a mighty big kitchen, especially as I tend to cookfrom scratch a lot. The fact is it is quite a small flat kitchen Its about 6 foot by 6 foot. When there are two people in the kitchen, it’s a bit of a squeeze shall we say. There have been many times, when I have been frustrated by the lack of space and its restrictions. D has understood many of my frustrations and has done his utmost to make the kitchen space as functional as it could be. He utilised the space - height wise, so that I've been able to store cooking pots and jars, although I do need a step ladder to reach these. However even with all his efforts, there are indeed still limits that hinder the experimental cook in me. I've never been able to bake large cakes, decorate them with fancy piping and then leave them on the side to look pretty, as they would take up the only available surface that is used for food preparation. Also I cannot display the gadgets that I have accumulated over the years, moreso use them - such as the food processor, hence the reason I end up making shortcrust pastry by hand often...well you get the point I am trying to make - its a tiny kitchen.

In spite of its size and my grumbles, this cooking space has served us well over the years and I have come to appreciate its individuality. I made this short video about of my eclectic kitchen about 3 months ago. Since then I have had to remove some of the decour. The food related artwork, as well as the dangling things, such as chilli lights that may look messy to potential home buyers, but for me they have made the kitchen quirky and personal.

Still like many homely cooks, I dream of that big open space (or even a country kitchen),when I will be able to leave out my kitchen gadgets and actually be able to use them! Be able to share the joys of cooking and baking with others in the kitchen space, and be ableto open the door to my kitchen garden and pick fresh herbs…Oh I dream of my of my own space. Part of this 'dream' has begun, as the house we will be renting offers some of these opportunities to me. But before I say 'goodbye to this tiny space' this year. I have to remind myself that I have made some delicious diverse world vegetarian cuisineshere.

Here are some recipes from my kitchen in 2011. Enjoy.

Of course, I have to begin with these Welsh Red Dragon Chilli Shortbread.

February - A Scottish recipe that I will always keep close to me - Potato Scones.

March - Cauliflower and Red Lentil Cobbler

April - Wild Garlic Oatcakes

May - A new challenge for me - making Banoffee Curd and White Chocolate Roulade

June - Radish Leaf and Root Tart.

July - Savoury Seitan Faux Roast 'Meat' (vegan)

August - Plum and Almond Tart with Plum Syrup

September - Creamy Cabbage Pie - Perfect for those rainy Scottish days!!!

October - Another new technique to me - Sweet Potato Wontons Stickers with Sweet Chilli Sauce - absolutely delicious.

November - Beetroot and Gingerbread Muffins

And finally, December - Date and Coconut Bars.

Oh I should also mention, that I will not be returning back to blustery gale force windy Scotland with D later in the week. I had applied for a job in Wales and guess what I have an interview next week. Sounds promising and it may be a welcome start to the new year, so I have made the decision to stay behind. First for the interview, second for the outcome. If all goes well, then it will be 'ready set go' for moving, if not...well I will blog about that later. Anyway, whatever happens, You will have to forgive me in advance as there may be very little in the way of proper foodie (and growing) blogging until mid to late February. So instead I thought that I would begin sharing with you some things from my kitchen - starting of course with the kitchen itself.

Baked Carrot-Parsnip Quenelles

2012-01-01T12:27:00.002Z

May I wish you all a Very Happy, happy New Year and thank those of you who left warm wishes on the previous posts. Each comment has been truly appreciated. I personally have never looked forward to a new year as I am this one. So to welcome the new year, new beginnings and change, I have changed my blog header that will gently lull my transition from Scotland to Wales in the next month or so. Today though I am enjoying the company of family, playful nephews and nieces and good food.

As its a day of celebrations and one of tucking into posh looking edible morsels, I am pretentiously calling these Carrot-Parsnip Quenelles, but the homely cook in me has to admit that they are essentially just wintry oven baked fritters.

These Carrot-Parsnip Quenelles are actually based on some Sweet Potato Falafels I made a few years back. Although these can be reheated, I think they are best eaten fresh from the oven on the day that they are made.

I am sharing a plate full of these rooty bites with Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 29th December 2011- 2nd January 2012.

Carrot and ParsnipBaked Quenelles

Makes about16 - 20
Ingredients
600g carrots and parsnip,s peeled and sliced
1 -2 cloves of garlic, crushed
1 ½ teaspoons of ground cumin
½ teaspoon of ground coriander½teaspoon cayenne
Juice of ½ lemon
120g besan, gram flour also known aschickpea flour
Olive oil to coat the baking tray

Optional 20g fresh herb, chopped
Optional: Generous sprinkling of sesame seeds
Salt and pepper to taste
Method
Either roast or steam the root vegetables, until very tender. Allow to cool. Then put the soft root vegetables along withthe garlic, and mash well. Then add thespices, lemon juice, herb if using and chickpea flour and combine well, so thiseither with a spatula or your hands. Season well, and mash lightly until you have a smooth mix with nochunks. Put the bowl into the fridge to allow the mixture to firm up for aboutan hour.

Oil abaking tray.

Turn the oven to gas mark 6.

Using a couple of large spoons, put awell heaped spoonful of mix in one spoon and use the concave side of the otherto shape the sides. Or use a falafel shaperand put onto oiled tray.

Or use a falafel shaper to put onto oiled tray.

Sprinklethe optional sesame seeds on top and bake in the oven.

After 15minutes, flip them over and give it another 5 minutes until golden.

Kale, Potato and Blue Cheese Hand Pies

2011-12-31T05:00:00.000Z

We are all packed and ready to leave in the next hour or so.

I've made some portable grub for our long drive down south. It may not be the tastiest of hand pies I've made, but it will certainly save us some pounds and pennies, after all we will have enough expenses with just petrol fuel.

I call these hand pies, but really in the U.K we know them as pasties. Encased in this puff pastry is mashed up new potatoes with steamed curly kale and blue cheese: Stilton to be more precise. Again this is just a made up recipe to use up what we had in the fridge.

I made a couple extra which D ate and commented that they were like 'tangy potato pies and so much better than the veggie pasties you get from the High Street bakers'. Well of course, I thought - how on earth can you even compare them.

Below - piping hot, straight from the oven. But for our journey they have been wrapped in foil and will be eaten cold at some point when we want to stretch our legs.

I've also made a Winter Pasta Salad with the remaining curly kale, black olives and sun-dried tomatoes. It's so dark and un-inviting that I think I am going to dub it 'Dirty Winter Pasta Salad'.

And there are also a couple of slices of Cranberry Bread to enjoy with our flask of black coffee. Wish us a safe journey. See you in the New Year and of course how can I forget, Happy New Year to each and every one of You.

Spicy Tomato - Mushrooms on Toast

2011-12-30T11:52:00.001Z

Another take on mushrooms on toast.

Yes its simply spiced up with tomatoes and makes for good hearty lunch, also a way to use up those tired looking mushrooms hiding at the bottom of the fridge.

You can choose to eat this a number of ways with: naan bread, stuffed in pitta breads, even with rice - but an hour or so ago, we had it for brunch simply spooned over toasted slices of stale bread.

Hey sometimes stale bread can benefit from being toasted. Some people would make croutons or even bread and butter pudding. I would too, but my husband is not keen on Bread and Butter Pudding. What he doesn't know though is I am planning to make some next year, if he won't eat it I know plenty of nephews and nieces who will lap it up.

By the way this is my 1111th blog post. Wow I am pretty amazed with myself - its quite an achievement. I would do something celebratory about it, like a small give-away but this will have to wait until next year now, when I have moved and settled into my new abode.

I am linking this recipe to Mom Trends for this weeks Friday Food and Recipe Linky.

Spicy Tomatoey Mushrooms

Serves 2

Ingredients

60g butter

1 tablespoon olive oil

1 medium onion, minced

1- 1 ½ teaspoon chilli powder

½ teaspoon turmeric powder

1 garlic clove, crushed

½ inch ginger, grated

Salt to taste

200g tinned tomatoes, chopped

300g – 340g mushroom, sliced in half

Optional: fresh parsley or coriander, minced

Method

Heat the butter and oil in a wide pan over a medium heat under very soft, then add in the spices, garlic and ginger and cook for a couple of minutes for the spices to infuse the caramelised onions. Stir in the chopped tomatoes and cook on medium heat until it begins to thicken.. Stir from time to time to prevent the sauce from sticking to the pan. When the tomato sauce is quite thick, stir in the mushrooms and cook until your heart desires. I like my mushrooms to still have some bite, but I know some some like them cooked down a lot. When cooked to your satisfaction, taste and adjust seasoning if necessary, stir in the herb if using and serve immediately.

Cumin-Roasted Root Vegetables with Pearl Barley

2011-12-29T22:00:00.000Z

We are due to be driving down South on New Years eve. This wasn't planned, but welcomed by both our families. Our first stop will be with my parents in Wales. Whilst there we will be checking out our new rental accommodation and signing the lease to move in etc. After that, it onwards to D's mothers, then back up to Scotland to make plans of our official home move.

In an effort to use up fresh vegetables left over from Christmas (minus the sprouts) I decided to roast some root vegetables and garlic in cumin seeds. The combining of the root veg with the pearl barley was quite accidental, as my Basmati rice and Brown rice containers are bordering on empty. So it was between couscous, to which D wrinkled his face or pearl barley. which also didn't get a good reaction - but that wasn't to last as his first mouthful saw him give the thumbs up. Although he did add it was a tad dry, to which I responded by placing a tub of soured cream on the side. It was a good compliment to the roasted root veg.

I actually felt positively healthy eating this, a good sign for post Christmas.

If you have any left, it will be absolutely fine to eat at room temperature too. Just think of it as a Winter Root Veg Barley Salad.

Cumin-Roasted Root Vegetable with Pearl Barley
Serve with soured cream..
Serves 4
200g pearl barley, cooked
1 tablespoon olive oil
Pinch of salt
Method
Cook the pearl barley in water according topacket instructions, when cooked, drain. Add salt and oil and combine. Setaside until required.

For the Cumin-Roasted Root Vegetables

1 red onion, halved and thinly sliced

1 medium swede,
3 – 4 carrots, peeled and sliced
2 – 3 parsnips, peeled and sliced
1 bulb garlic, halved
1 tablespoon cumin seeds, whole
1 teaspoon red chilli flakes
Salt and pepper to taste
2 tablespoons olive oil
200ml vegetable stock
Fresh coriander or parsley for garnishing.
Serve with optional : soured cream
Method
Preheat oven to gas mark 6.
In a large bowl, combine all the vegetables and spices and then drizzleon the olive oil. Mix well, then tiponto a large tray and bake in the oven for 20 minutes for the vegetables tocaramelise, stirring from time to time. After 20 minutes, pour in the vegetable stock,stir and return to the oven for 10-15 minutes until the stock has reduced. Remove from the oven and stir in the cooked pearlbarley, return to the oven for a further 5 minutes. Then serve with a garnishing of freshlyminced coriander or parsley.

Cranberry, Carrot and Orange Bread

2011-12-28T12:52:00.001Z

One of the imported ingredients I always buy around this time of year is cranberries. There is just something about these miniature edible cranberry baubles that sings festive holidays.

Around this time of year, like many I like to experiment with cranberries and make muffins, biscuits and scones, however there was one cranberry pudding that always featured on my Christmas table: 'Cranberry, Orange and Almond Pudding'. Its really a warm and seasonal version of Bakewell Tart and we like it with thick custard - but sadly it was not made this year. As there was only the two of at the table for Christmas dinner, I went for something that would keep and eat well over the week - Cranberry, Carrot and Orange Bread.

Its good and after finishing writing up this post, I will be helping myself to a generous slice.

I made a version of this Cranberry Bread a couple of years ago; and found it quite delightful. I like how the cranberries burst, piercing the loaf with their vibrant juices. This bread is enhanced further with specks of carrot, which not only gives it colour, but sweetness next to the sharp tartness of cranberries. The orange juice is there, but ever so subtle.

Cranberry , Carrot andOrange Bread
Makes 2lb Loaf

Ingredients
260g/2cups plain flour
155g/¾ cup caster sugar
1½ teaspoon baking powder
1 teaspoon salt
½ teaspoon bicarbonate soda
60ml/¼ cup vegetable oil
1 egg
180ml/¾ cup Orange (or Clementine) Juice
115g/1 cup fresh or frozen cranberries
1 large carrot,grated

Method
In a large bowl, combine the flour, sugar, baking powder, salt and soda.
In another bowl,whisk the egg with the juice and then stir into dry ingredients just untilblended. Stir in the cranberries and grated carrot until evenly distributed. Carefully spoon the batter into a greased 2lbloaf pan.
Bake at Gas mark 4for 50 minutes to an hour or until a toothpick inserted near the centre comesout clean. Cool in pan 10 minutes before removing to a wire rack to coolcompletely.

Seasonal Greetings

2011-12-24T12:07:00.003Z

I would like to wish all my readers, A very Merry Christmas.

The Lights at George Square

2011-12-22T20:59:00.000Z

Last weekend, we went into Glasgow city to inject a bit of Christmas cheer into our souls.

There is presently a Christmas/continental market in the city centre. This time of year, I normally like to treat myself to a mug of mulled wine, but I was put off it a couple of years ago when I went to Edinburgh with my nephew - see here. The Glühwein we had from one of the stalls there was quite disappointing to drink like watered down blackcurrant juice. This is to say, it did not conjure up warm memories of drinking Glühwein in Gothenburg.

We continued to wander through the crowds, when I was tempted by the look of the churros. The smell evoked a memory of my time in the streets of Paris. There were even some aebleskiver - Danish pancakes for the offering, but the prices that were being charged to enjoy these deterred me. Instead the scrooge in me, found some pleasure in watching people being merry amidst the hustle and bustle.

This carousel and the lights are namely in George Square against the backdrop of Glasgow City Chambers - a very impressive building - inside and out.

This photograph (above) was going to be my entry to Tinned Tomatoes festive photographs, but somehow I missed the deadline. Boo hoo.

So please, let me share some Christmas colour with you.

Spicy Carrot with Chickpeas

2011-12-22T16:58:00.001Z

Ah natural wintry dark day light is going to be around for a few months more, so moody lighting will have to be accepted by the amateur photographers and the food bloggers in us.

I made this 'Spicy Carrot with Chickpeas' last night for our evening meal. There was about a bowl left over (see below). I reheated it earlier and tipped it over some toasted bread. It was quite a nice change from plain buttery toast.

I know know Hugh Fearnley-Whittingstall has a very similar recipe in his new book Veg Everyday, not that I have a copy (yet). I know this as I saw the recipe in The Guardian, or was it The Observer a few months ago. Anyway, in the mighty words of 'Mr Everything Comes From India', a character in the British sitcom comedy Goodness Gracious Me. I think Hugh and his team may have been inspired by some Indian home cooks when they came up with their variation.

My version is by no ways authentic either. In fact my mother would tut and roll her eyes, as there is no onion or ginger in it for a start - a good base for any authentic South Asian 'curry', but it have flavours that are undeniably South Asian - warmth and spice! And its so easy to make that even the laziest of cooks will be satisfied with their homely attempts. I'd go as far as describing this as student grub - excellent for when your living on a budget. Oh how can I forget that's me these days - living on a tight budget and I am not even a student.

Spicy Carrot with Chickpeas
Serves 4
Ingredients
60g full fat butter
1 tablespoon vegetable oil
1 teaspoon garam masala
½-1 teaspoon chilli flakes or 1 fresh red chilli, sliced
Salt to taste
4 medium carrots, peeled and sliced into coins
2 cloves of garlic, crushed
1 x 400g tin of chickpeas, drained and rinsed
Method
Heat the butter and oil in a wide pan over a mediumheat. Add the carrots, garlic and spices and saute them for 10 minutes or until tender,stirring often. Add a little water if its sticking to the pan. When the carrots are tender, add the chickpeas and cook until the chickpeas arewarmed through. Serve immediately with chappati, naan bread, in pitta breads or even over toasted bread slices.

Fresh Ginger and Carrot Muffins

2011-12-21T17:28:00.000Z

I know I should be making some darling gingerbread people or star and Christmas tree-shaped gingerbread biscuits this time of year. The truth is making sweet biscuits aka cookies from scratch has never been my strong point. They always seem to lack bite and crunch. It is something I hope to remedy next year when I move closer to family with children and will have plenty of time to experiment on willing human guinea pigs.

Anyway, all this is way of saying that I ended up making some Carrot Muffins with a fresh grating of ginger. You may think the fresh ginger would be overpowering, but actually its not. It just gives a fresh clean taste. I should also point out that these are not very sweet. These have just enough sweetness for what I think is a good breakfast cake!

The only thing about them that made me raise my eyebrows, was its rather odd shape. Maybe I was a bit heavy-handed with the sifting of the flour, but upon baking they bloomed pointy upwards - looking more like acorns than chubby muffins. Still they were nice to eat with a mug of coffee.

FreshGinger and Carrot Muffins
Ingredients
Makes 9
260gplain flour
100ggolden caster sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon cinnamon
2 medium carrots, grated
200mlmilk
2 eggs
60mlvegetable or olive oil
2 - 2½tablespoons ginger, freshly grated
Method
Preheat oven to gas mark 6.
Sift the dry ingredientsinto a large bowl, then stir in the carrots and the wet ingredients. Stir gently until combined. Spoon into muffin cases and bake for 15 - 20minutes or until a toothpick comes out clean. Adapted from The Garden of Vegan by Tanya Barnard and Sarah Kramer.

Carrot and Coriander Soup

2011-12-20T20:08:00.002Z

The snow here has begun to melt away. I am glad of it, but I know some little kids down the road are wishing for a snowy Christmas. For them I hope a few snowflakes fall, but that's it. I don't want it to snow heavy, so that they can build snowmen, throw snowballs and go sledging. Yeah I must be getting old!

Anyway, for those of you who have been reading my blog for a while, will know that I have a tendency to roll with an ingredient or vegetable. So please be forewarned the next few days will be filled with carroty goodness in various guises. Yesterday to get the ball rolling, it was a Carrot and Thyme Flan. Today its simply a soup. Carrot and Coriander to be more precise. I know most people have there version of Carrot and Coriander soup, this is my take on a well spun recipe. You can blitz all the carrots if you wish, but I like to have a bit of texture, so tend to keep some back for bite.

I hope you will enjoy this soup, but I would like to add that this carrot soup recipe is open to your interpretation. If you don't like the taste of coriander, you can stir in a different herb towards the end. Both parsley and thyme would work well. If you don't fancy fresh herbs full stop, perhaps a little bit of spice - ginger, nutmeg or maybe even a little cayenne. Go on, ring the changes and make this Your Carrot Soup.

Carrotand Coriander Soup

Serves 4

Ingredients
1 tablespoon olive oil
1 medium onion
2 garlic cloves, minced
500g carrots, peeled
- 400g roughly chopped

- 100g grated

1½pint vegetable stock
1 tablespoon fresh coriander, minced
Salt to taste
Method
In awide pan, heat the oil then stir in theonions and garlic, sauté until soft. Then add in the chopped carrots, the stock and simmer on medium heat until the carrots are really tender. Turn off the heat, when cool, purée in a foodprocessor. Then return to the pot andstir in the grated carrots, fresh coriander and salt to taste, simmer for a few minutes before serving.

Chantenay Carrot and Thyme Flan

2011-12-19T20:28:00.001Z

It doesn't matter what the weather is like outside: autumnal or wintry, you can be rest assured that the one vegetable that will always inject some colour onto your plate is the orange root vegetable - the crunchy carrot. Another thing going for the carrot is you are able to find it all year round. Its also such a versatile vegetable, not only does it appear on your plate as a side dish, it can be transformed into a soup, a cake, a biscuit, a breakfast waffle, a dip or even a jam!

A couple of years ago, I grew loads of carrots: in pots and in the ground. They tasted surprisingly like carrot. I know that's a odd statement to make, but once you've grown your own - you really do start tasting and smelling the difference in vegetables. Anyway, this time round - no home grown carrots for me, they had to be bought in.

I was actually looking for some baby carrots for this recipe, but I couldn't find them so in its place I picked up some stumpy Chantenay carrots. If you can’t find either of them at your greengrocers or supermarket, just substitute them with the larger variety and chop it in half. I think carrots also lends itself well to many herbs, but in this flan they are infused with some homegrown (dried) thyme.

I was encouraged by a blog post written by fellow blogger Nicisme at Cherrapeno to submit a recipe into acompetition called a Carrot Competition. It is being hosted by lovethegarden.com.
UPDATE; Fellow blogger RuckusButt of Food.Life.Dog. made her version of this flan. I think its looks splendid, please do go by and check it out here.

Chantenay Carrotand Thyme Flan
Serves 4 – 6
For the shortcrust pastry
Ingredients
170g plain flour
A pinch of salt
85g cold butter
2 tablespoons cold water
Method for short crust pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add 2 - 3 tablespoons cold water to the mixture. Mix to a firm dough.
Chill, wrapped for at least 30 minutes before using.
Preheat oven to gas mark 6.
Roll out the pastry and use to line a 8 - 9 inch round dish, then bake blind. Set aside to cool.
For the Carrot Thyme Flan Filling
Ingredients
1 tablespoons of olive oil
4 – 6 shallots, sliced
4 – 6 Chantenay or baby carrots, sliced in half length ways
1 – 2 mediumcarrots, grated
150ml milk or for a luxurious texture single cream
1 medium egg
1 teaspoon dried thyme
Salt and pepper to taste
Method
In a medium pan, heat the oil and add in the shallots. Saute until soft without browning, then add the halved carrots, grated carrots,thyme and seasoning cook on low heat covered until the halved carrots are aldente. Turn off the heat. Taste and adjust seasoning if necessary. When cool, carefully remove the halved carrotswith a slotted spoon and set aside. Gently spread the sautéed shallots, grated carrots evenlyinto the flan case. Then as you wish, decoratively lay the halved carrots on top.
Whisk the milk with the egg. Pour intothe flan case.
Bake on gas mark 5 for 30 – 35 minutes until set. This is good at room temperature or cold.

Spicy Edamame

2011-12-18T14:20:00.000Z

Edamame beans are often visually described as a cross between garden peas and broad beans. These legumes are actually young tender soy beans often imported from Japan and served as nibbles at Japanese restaurants.

In the past couple of year, non GM soy beans grown in the U.K are beginning to appear at some supermarkets and greengrocers. However, those that are available fresh are often sold at a premium, either because the product is marketed as the new super food or a new celebrity diet food fad. Regardless, I was still curious to try soy beans, so I picked up a packet in the frozen food aisle at the supermarket. D looked at me and said 'you better make sure you use them all'. Well I am pleased to say that the packet is now officially empty. I've managed to make four different dishes from the packet: sesame soba noodles; yellow curry cabbage with mushrooms; vegan Vancouver Japadog-Style Hot Dogs (still to be typed up and posted); and finally these Spicy Edamame.

I bookmarked this recipe from Torwens blog last month for a couple of reasons, the first it was another recipe to use up the edamame beans in my freezer, secondly it looked quite good to me. He also showcased this dish as being healthy, something I am lazy at - so I thought why not give it a try?!. It was rather good, we had it for brunch this morning over toasted bread. These spicy edamame beans with tomatoes, gives 'beans on toast' a new meaning.

Torwen calls his dish Curry Fried Edamame with Tomatoes. I've made some minor tweaks only because I had no spring onions in my fridge. Also the garam masala I have contains cumin and coriander seeds, so I omitted these from my recipe. As for the fresh tomatoes I used tinned tomatoes. Therefore, I think its somewhat poetic that I am sharing this dish with Jacqueline at Tinned Tomatoes who is hosting Decembers edition of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments; as well as Kiran at Sumadhura who is hosting this months My Legume Love Affair #42, a popular bean-centric event created by Susan of The Well Seasoned Cook.

Spicy Edamame

Serves 2

Ingredients:
1 tablespoon olive oil
4 shallots, sliced
1 teaspoon garam masala
½ teaspoon chilli flakes
½ teaspoon turmeric
1 piece of fresh ginger, grated
200g tinned tomatoes
200g edamame beans (fresh or frozen)
salt to taste
MethodHeat the olive oil in a wide pan and the shallots, sauté until tender. Then stir in the spices and ginger untilfragrant. Add the tomatoes and cook on medium heat until thickened, then stirin the edamame beans to heat through and cook until tender. Serve immediately over rice or crusty or toasted bread.

Beetroot and Chickpeas Dip

2011-12-17T20:23:00.001Z

I know there are loads of 'Beetroot Hummus' recipes on blogosphere, but not one on my blog. So I thought it was time I introduced you to my version. I can't actually call this 'Beetroot Hummus' because it does not contain the most essential ingredient: Tahini - a Middle Eastern sesame. Although my version lacks the nutty and bitterness you get from sesame paste. I think my version is still pretty good. Its sour and sweet - I can only describe its flavour a bit like plum sauce. Go on I encourage you to try it.

If you don't fancy the beetroot, and I can understand that cooking a beetroot from scratch (boiling or roasting) can be a bit of a nuisance, and then peeling the skin and getting your fingers stained pink-red is not particularly appealing. But if you wish you can use pre-cooked beetroot. If this recipe still does not entice you, then you can if you want make the 'plain jane' version of 'Chickpeas Hummus', see here. It will still be good, but not alluring and tempting to the eyes as this deep crimson beauty. Sometimes change is good.

I am sharing this crimson dip with Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 13-19th December .

My Simple Beetroot and Chickpeas Dip

Makes a bowl – good for 6 - 8 people to share
Ingredients
150g cooked beetroot, roughly chopped
400gcooked chickpeas, okay from tin
1 clove garlic, crushed
Juice from ½ lemon
2 – 3 tablespoon olive oil
Method
Whizz all the ingredients in a food processor until pureed. Serve immediately or chill for later, that is of course if you can wait!

Orange 'Jaffa' Brownies

2011-12-15T19:17:00.003Z

Remember those Almond Brownies I made last week, well yes they didn't even last the weekend. I made and photographed these Orange Jaffa Brownies early this afternoon. Theflat still zinging with the scent of chocolate and fresh oranges.

These Jaffa Brownies are very different from the Orange Brownies I made this time last year . Those Orange Brownies were made with a orange flavoured chocolate. These however are made with a real juicy orange.

These Brownies are truly squidgy between the fingers and once in your mouth you will be greeted with a fresh citrus wake up punch (or kiss) from both the orange juice and zest. D said it tasted better than those foil wrapped chocolate orange segments that you see around the seasonal holidays.

Anyway, all these rich chocolate treats are starting to show on my body - you know what they say 'a moment on the lips, a long time on the hips'... something like that. I swear I am going to start looking like a chocolate brownie and D: a white chocolate luscious Blondie! I am not kidding he has had three, yes three in one sitting.

D is holding onto the brownie tin pretty tightly and is resenting that I am sharing some of these brownies at this months We Should Cocoa Challenge. Then it dawned on him that its being shared virtually in blogosphere!. Decembers theme is 'Oranges'. We Should Cocoa is alternately hosted by Choclette of Chocolate Log Blog and Chele of The Chocolate Teapot. Updated: January 2012: I absolutely love it when fellow bloggers cook or bake a recipe from my blog, there is something just so warming about it. Jo of Through the Keyhole made these Orane Brownies, check it out here.

Orange Jaffa Brownies
Makes 1 x 8 inch square tin, cut about 9, even more if you cut them into smaller bites!
Ingredients
100g butter
75g dark chocolate
150g caster sugar
2 eggs, lightly beaten
Zest of1 orange
1tablespoon freshly squeezed orange juice
75g plain flour
Method
Preheat oven to gas mark 5.
Line an 8 inch square tin with baking paper or grease well.
Melt thechocolate, butter and sugar in a bainmarie (or a bowl suspended over a pan of simmering water). Removefrom the heat and allow to cool a little, then stir in the eggs, orange zestand juice until combined. Sift in the flour and fold in gently.
Spread mixture into prepared pan and bake for 15-20 minutes or until top isfirm to touch.
Set aside to cool before slicing.

Cauliflower Steak and Stilton Pie

2011-12-14T19:26:00.002Z

I know purists will be throwing their arms inthe air in disbelief, but hey if celebrity chefs can mess with traditional recipes, so canhome cooks, even those who love their veggies.

'Steak and Stilton Pie' is a meat pie. It can be found at many Blighty pubs who often offer it on their menu for evening suppers. It is often enjoyed with a pint of beer or a dark ale. Vegetarians have gone a step further, replacing the beef steak with mushrooms. Why not - mushrooms are the natural meat of the vegetarian world. Its makes a fine vegetarian supper indeed. This afternoon though, I decided to take the vegetarian 'Mushroom Steak and Stilton Pie' another step forward, and make it with cauliflower steaks. A cauliflower steaks is simply a large cauliflower cut into thick slices, and cooked either in the oven; or a wide frying pan with little olive oil until cooked through and golden on both sides. You can also do this with Romenesco, yellow and purple cauliflower if your blessed to find them.

I was introduced to Cauliflower Steaks about 3-4 years ago. It was then seen as a hearty vegan alternative to pan-fried meat. As you can see, its quite simple to make if you want to try. I''d encourage even those of you who like your meat to try it, you can still enjoy this it as a side veg.

Anyway, the idea for this 'Cauliflower Steak and Stilton Pie' came to me yesterday after catching up with some of my blog reads. I was going to make a Cauliflower Soup with thesecond cauliflower that D picked up - actually it was going to be a twist on 'Broccoli and Stilton Soup', but then I changed my mind and decided to encase it in a shortcrust pastry. The result – good, very good - an excellent verdict from a person whose not that keen on cauliflower.

Raw Shortcrust Pastry

You will have to forgive me for not showing you the Cauliflower Steak and Stilton filling. Lighting is so bad in the evenings, that even the shortcrust pastry pictures here are not that great. A shame really, as its made by my cold hands. I even played with my letter cookie cutter set with the remaining pastry trimmings. I think the last time I got to use the cookie cutter set was when I made a Cabbage Pie. I do hope you get the idea of what the filling is like: cauliflower dyed tomato red and funked up with stinky blue cheese. If you wish you can make this in advance and assemble it when you want to eat it. Then it can be served right from the oven to the table, hot with a golden crust - just like they do in the pubs!

I've made one large pie here, but if you have individual pie dishes, then you can definitely make four of these. This will be our evening meal tomorrow too.

Shortcrust Pastry Cooked

Cauliflower Steaks and Stilton Pie
Serves 4-6
Ingredients
For the pastry
225g plain flour
100g butter
1 egg
About 2 – 3 tablespoons milk to bind
1 egg, beaten for coating
Method
In a large bowl combine the flour and butteruntil resembles breadcrumbs, then stir in the egg and enough milk to bind. Knead to form a dough. Wrap in cling film and chill for at least 30minutes before using.

For the Cauliflower Steaks and Stilton Filling
Ingredients
2 tablespoons olive oil
1 onion, sliced
1 large cauliflower. To mimic steaks: slice the cauliflower from top to bottom into about 4 thick slices, then slice again once through the core, so that they are quartered.
OR simply chop the cauliflower into bite-size florets,(please use the core too – it is very good).
1 tablespoon tomato puree
300ml vegetable stock
Salt and pepper to taste
200g Stilton cheese, crumbled
Method
In a wide pan, heat the oil and sauté theonions until soft, then sir int the florets, tomato pure and stock. Bring to the boil, then reduce the heat andcook until the cauliflower is tender and the sauce has thickened. Season to taste.
Pour the filling mixture into a pie dish, thenscatter over the cheese evenly.
Preheat the oven to gas mark 6. Roll out the pastry to cover the pie dish.. Trim the edges and cut a hole in themiddle. Brush all over with the beatenegg. Bake in the oven for 25 – 30 minutes,or until crisp and golden. Serve withmashed potatoes and green peas.

Garlic-Chilli-Spiked Cauliflower Pasta

2011-12-13T18:37:00.002Z

This simple, swift and frugal pasta dish is not that different from the Red Chilli Spiced Brussels Sprouts I made last month. The main difference with this one is the vegetable - cauliflower.

As a person who does not enjoy cauliflower (and Brussels sprouts) I actually enjoyed this. I liked how the garlicky-chilli oil infused the cauliflower. This Cauliflower Pasta is also good cold for lunch, but at this time of year I think I'd prefer it warm.

If you click on the picture above, you will note amongst the fussili pasta and the florets that I also like to use the core of the cauliflower. Its actually my favourite part of the cauliflower. It never ever goes into the compost bin. I often chop it into cubes and add it into whatever I am cooking.

I am sharing this simple pasta dish with Presto Pasta Nights . PPN was founded by Ruth Daniels of Once Upon a Feast and this week PPN #244 is being hosted by Rachel of The Crispy Cook.
Garlic Chilli Spiked Cauliflower Pasta
Serves 2
Ingredients
Cook penne or fusilli pasta for 2 people.

Par-cook about 1/2 cauliflower: florets: either boil or steam, then set aside.
Meanwhile, heat 2 tablespoons olive oil in a wide pan, then add in about 1-2 minced garlic along with chilli flakes to taste (or 2 fresh red chillies, minced) and saute slowly stirring occasionally. Then add in par-cooked florets. Cook on medium-low heat until the flavours have infused and just beginning to turn golden brown. Season with salt and pepper.
Stir in the drained, cooked pasta, drizzle with extra olive oil. Garnish with optional minced parsley and serve immediately.

Crafty Friends

2011-12-12T20:30:00.000Z

When December arrives, one of my yearly rituals was to buy a new ornament for the Christmas tree. Sadly last year this did not happen. This year did not start well for us either for a number of reasons, including my redundancy and unfortunately this dark gloomy cloud continues to hover over us. As much as we have tried to remain upbeat and optimistic about future opportunities, we have stumbled that it has now beginning to impact on our interactions and moods. The Christmas tree is still stuck in the attic along with the seasonal decorations, the tinsel and the baubles. It seems very unlikely that any of it will be coming out to see the light of day.

However, I do have two lovely pieces that are bringing warmth and a smile to my sad face. Early this year, I was kindly sent this tiny handmade knitted sweater with hanger by The Hobbit. I think it is absolutely adorable and will look absolutely charming hanging from the Christmas tree next year. Thank you so much Hobbit.

Something else I recently acquired: cute little felted gingerbread men tree decorations which came courtesy of Sian Lile Makes. When Sian wrote she 'had a few spare, and if would anyone like one?' Of course, I jumped at the opportunity for something new for my Christmas tree. She is so kind. She couldn't decide who to give the gingerbread men too, so all those who left a comment, all seven of us, including me, were lucky to receive our own gingerbread men. Thank you so much Sian.
Both the groovy knitted sweater and these gingerbread men are presently happily swinging off my door handles - bringing a little Christmas cheer in my home.

Taking of small homely crafts, I'd like to introduce you to some old and new fellow bloggers whom astound me in small yet wonderful ways. Veronica of Queiero Pura Lana. Veronica is based in Argentina and specialises making things by handloom/weaving, crochet and embroidery. Veronica writes her blog in Spanish, but I am able to use 'google translate' and read her blog entries and learn more about her and her family. Here is an example of some of her work. Another talented fellow blogger is Toru. Toru is based in Australia, though her roots are both in Britain and New Zealand. She makes beautiful things such as quilts, baby clothing and what attracted me to her blog was her Doily Tree blog post. Toru isn't blogging much these days and she's not apologising for it either - good for her as she's enjoying motherhood. I would also like to mention Sooz at The Last Biscuit. Sooz love for life is really infectious. I wish she lived near as I need some of her positive energy to rub on me. I often joke with her, that she can teach me to crochet and I'll bring the cake. Good deal I think. Yesterday, albeit through blogging, I also met a new upcoming crafter and young entrepreneur: Little Craft Boy who makes things from coloured cla/fimo such as key rings and tree ornaments. I was delighted to learn that he is Scented Sweet Peas little boy. I know where he gets his crafty skills from. Scented Sweetpea also has a heart warming blog, and she also has a shop selling some of her home-made crafts. And finally, but not least Jee at Jee and Me who does lots of crafty things, she paints, draws, knits, and makes the cutest baby booties and baby bonnets. Jee recently broke an arm, but gladly now on the road to recovery.

Please do go by and pay a visit - maybe leave a comment, I know they will appreciate it.

Coconut Date Bars

2011-12-11T18:08:00.000Z

I’ve been doing apretty good job of using up what we have in our store cupboards, including tinnedand dried goods, but with the good comes a little not so good. I am also out of honey, maple syrup and golden syrup - so this means that no flapjacks were made this weekend.

Instead I made use of some other ingredients to go with my oats: dessicated coconut and dates.

The dessicated coconut seems quite perfect for this time of the year, looking like snow flakes, thankfully the subtle-sweet edible kind. The chocolate coloured Kimia dates are imported from Iran. They were neatly packed in the box like dominoes. On the side of the box there was lots of interesting information, including the health property benefits of consuming dates such as Vitamin A - good for the skin, Vitamin B1 - regulating the digestive system, and Vitamin B2 to help the absorption of food (metabolism). Well regardless of the health benefits, I found them quite tasty, fleshy and juicy. Unlike other dates that can be a bit on the dry side plus you have to chew them to extract the flavour, these are soft and almost melt in your mouth like date syrup.

These 'Coconut Date Bars' are a little crumbly on top and not overly sweet. The sweetness comes namely from the date-coconut filling. I actually think they make a lovely change from the flapjacks. Do try them if you get the chance.

I am sharing some of these 'Coconut Date Bars' with Raksha at Raksha's Kitchen who is hosting Cook Eat Delicious - Desserts this month. The theme for December is Coconuts. This food series was founded by Raven at Cook Eat Delicious.

Coconut Date Bars

Makes 6 - 9

Ingredients

275g pitted and chopped dates

75g vegan margarine or butter
60g brown sugar
180g plain flour
½ teaspoon cinnamon
½ teaspoon baking powder
90g rolled oats
50g dessicated coconut
Method
Combine the dates and 200ml water in a smallsaucepan and simmer for about 15 minutes, stirring occasionally, until thedates are soft.
While the dates cook, melt the margarine orbutter with the sugar, then pour into a mixing bowl. Sift the flour, cinnamon and baking powderinto the bowl, add the oat and mix until blended. The dough will be crumbly. Firmly pat about two thirds of the dough intoa baking pan measuring 8 inch square.
Preheat oven to gas mark 6.
Stir the coconut into the cooked dates. Spread the date mixture evenly over thecrust. Then scatter the remaining doughover the date layers as a topping. Bakefor about 30 minutes, until the topping is golden and dark brown around theedges. Cool for 30 minutes beforecutting into 6 to 9 squares. In a sealedcontained, they will keep for up to 2 weeks. Adapted from Moosewood Restaurant Celebrates.

Root Vegetables with Chickpeas and Cobblers

2011-12-09T13:20:00.000Z

I started writing this blog post yesterday, but got sort of caught up with the howling weather. Its the worst stormsfor a decade in Scotland. At one point, I was too afraid to look out of the window, and when I did take apeek - the back of the flat where the commuter train passes. I noticed the neighbours kids trampoline has been uplifted by the ferocious winds and flungonto the rail tracks, of course we rang the Scotrail. The only damage in our garden: the bird table knocked downand a scattering of pots. It was not the same for the front - the fencing that separates ours and the neighbours car parking has come down. Typically landing onour driveway. I guess I should be thankful that no slates have come sliding downor a new leak in the roof. Its not over yet, more snow and blizzardsare predicted.

Anyway, yesterday I made this simple . The root vegetale broth is extremely light, so to give it more oomf - substance I made some cheesy cobblers in the shape of bushy tailed foxes. I've been dreaming of friendly foxes lately.

You don’t have to make thesecobblers and could easily serve this with mashed potatoes, or even rice. But I liked the delicate aspect of thesecobblers that were golden and puff, and almost melted in your mouth. I think suet dumplings would work wonders too.

I am sharing this frugal recipe with Frugal Food Thursday, Fight Back Friday and Fresh Bites Friday.
Root Vegetables with Chickpeas and 'Foxy' Cobblers
Serves 4 – 6
Ingredients
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, minced
3 stalks of celery, chopped
2 medium carrots, peeled andcubed
2 medium parsnips, peeledand cubed
½ swede, peeled and cubed
2 bay leaves
½ teaspoon dried thyme or 1 teaspoon of fresh
Salt and pepper to taste
60ml soy sauce or Tamari
400g cooked chickpeas
Method
Saute the onions in the oiluntil soft and translucent, then stir in the garlic, celery, carrots,parsnips, and swede cubes, along with the seasoning and Tamari and simmer onmedium heat for 20 minutes or until the vegetables are tender. Add the chickpeas, simmer for a couple ofminutes. Then turn off and allow tocool, before transferring into a casserole dish. Adapted from Ken Bergeron ProfessionalVegetarian Cooking.

Ingredients for theCobbler Topping
225g self raising flour
60g butter
125g Cheddar cheese, grated
1 teaspoon fresh thyme
1 egg, beaten
150ml milk
Salt
To make the cobblertopping
Preheat oven to gas mark 6.
Sift the flour and salt into abowl. Rub in the butter, then stir in the cheese and the thyme. Beat togetherthe egg and milk and add enough to the dry ingredients to make a soft dough.Knead lightly, roll out to 1 cm thick and cut into 2 inch rounds.
Arrange the rounds on top of the root vegetables in the casserole dish, brushwith the remaining egg and milk.
Bake in the oven for 12 – 15minutes, until the topping is risen and golden. Serve immediately.

Almond Chocolate Brownies

2011-12-07T13:50:00.000Z

I've mentioned on my blog before that I am not one for chocolate. Don't get me wrong, if you presented me with a box of chocolates I would happily accept them, but the truth is it would be for my husband - the chocoholic. Many of the chocolate recipes that have appeared on my blog are because of his sweet tooth.

I have to admit though, that the last couple of days I have been wanting to sink my gnashers into some deeply rich brownies. So no more imagining or thinking about it, I got to work on these indulgent bites.

I don't think it was just me wanting them, look at Owly getting more than an eye full. Mmm I don't know if I want to share them, but I may have no choice.

I can foresee these not lasting the weekend.

For a contrast in textures, these dense and chewy chocolate brownies are embedded with a scattering of flaked almonds.

Chocolate AlmondBrownies
Makes 1 x 8 inch square tin (About 6 - 9 pieces)
Ingredients
140g dark chocolate
55g unsalted butter
2 medium eggs
170g dark soft brown sugar
1 teaspoon vanilla extract
85g plain flour
¼ teaspoon baking powder
¼ teaspoon salt
25g flaked almonds for the topping
Method
Heat oven to Gas Mark 4.
Melt the chocolate, butter and sugar in a bain marie (or a bowl suspended over a pan of simmeringwater). Remove from the heat and allow to cool a little, then beat in the eggs.
Stir in the sifted flour, baking powder and salt. Pour into the tin. Sprinkle the flaked almonds over evenly. Bake on middle shelf for 30 – 35 minutes, until springy in the centre but firmaround the edges. Allow to cool in tin before slicing up and serving. Adapted very slightly from Gaia’s Kitchen by Julia Ponsonby and friendsat Schumacher College

Black Bean Chilli with Roasted Squashes

2011-12-06T13:51:00.001Z

The snow has been falling on and off: settling a little but not enough to build a snowman, enough to throw snowballs though.

Once you've had your fun, shrugged the snow flakes off your coat: come on in and you will be greeted with a bowl of chilli beans to warm those cold hands.

This 'Black Bean Chilli with Roasted Squashes' was really, really good, but intensely hot. So hot if I was an animated cartoon character you would be able to see smoke coming out of my ears. In fact the original recipe instructs 3 tablespoons of chilli powder, but even the dare devil in me dare not - 1 tablespoon was plenty.There are different brands and scales of chilli powder available and this one was fiery, so be cautious with the chilli powder if you choose to make this. If this vegetarian chilli does not tickle your fancy, my blog does have many other variations such as Black Beans and Chocolate Chilli; a Vegetable Chilli Pot; Pumpkin, Black Bean and Leek Chilli - one of my favourites; Smoky Black Bean Chilli, and finally a colourful version Rasta Chilli Bean.

Anyway, this 'Black Bean Chilli with Roasted Squashes' is my contribution to My Legume Love Affair #42, a popular bean-centric event created by Susan of The Well Seasoned Cook. This month it is hosted by the lovely Kiran at Sumadhura .

BlackBean Chilli with Roasted Squashes
Serves 4
Ingredients
200g dried black beans, soaked and drained
400g onion squash and butternut squash,peeled and chopped into bite size cubes
2 tablespoon vegetable oil
1 medium onion, finely sliced
3 – 4 sticks of celery, chopped
2 cloves garlic, minced
1 x 400g tinned tomatoes, chopped
1 tablespoon chilli powder
2 tablespoons fresh parsley, minced
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons bottled hot sauce
½ teaspoon black pepper
Salt to taste
Method
Place the beans in plenty of water tocover in a saucepan and cook over low heat for about 1 hour until tender. Drain and set aside.
Meanwhile, place the squash on a bakingtray with a teaspoon of olive oil and roast in oven at gas mark 6 for 20 – 25minutes until tender. Set aside.
In a large saucepan, heat the oil and addthe onion, celery and garlic. Saute forabout 8 minutes or until tender. Add thetomatoes and seasoning and cook for about 20 minutes on medium low heat for theflavours to infuse, then stir in the beans and squash and cook for another 20minutes, stirring occasionally. Serve with rice. Adaptedfrom Lean Bean Cuisine by Jay Solomon - see I did say I would be per-using this book at lot.

Eating Apple and Blackberry Flapjacks

2011-12-05T09:12:00.000Z

BBrrrr woke up to a sheet of snow this morning. I don't think I will be venturing far.

Other than some golden juicy sultanas, I am all out of dried fruit. So these weekend flapjacks had to be made with frozen blackberries from my freezer, that were foraged from somewhere or other on one of our country road drives. I also had some blueberries harvested from the garden, but they are for next time I make flapjacks.

I've had a number of comments on my blog, namely from American readers regarding flapjacks. You see in the US flapjacks are pancakes. Therefore I guess I should make it clear what I mean by flapjacks on my blog. British flapjacks are similar to Breakfast Bars, Muesli Bars or even Granola Bars. They are not exactly a biscuit or a cake, but a chewy bar usually made with oats and golden syrup. I am also sharing this with Laura who is hosting the Penny Worthy Project.

Apple and Blackberry Flapjacks
Ingredients
Makes about 8
120g butter
4 tablespoons maple syrup or runny honey
75g golden caster sugar
240g rolled oats
1 eating apple, grated
Handful of blackberries(freshor frozen).
Method
Preheat oven to gas mark 6. Line a small baking tray with greaseproofpaper. In a large saucepan, melt thebutter, syrup (or honey) and sugar until it all melts. Take of the heat, then stir in the oats andfruit evenly. Using a spatula, carefullyturn out into the baking tray and press down. Place the tray in the oven for 20 – 25 minutes or until the sides aregolden. Remove from the oven and sliceimmediately. Leave them in the tin, whencompletely cold, slice again and remove from the baking tray.

Romanesco Cauliflower Cheese Tart

2011-12-04T13:32:00.001Z

I wanted to use the remains of the blanched Romanesco cauliflower (from the macaroni cheese) for a 'Feta and Black Olive Tart', but I had no feta cheese in my fridge, so it had to be made with the blue cheese.

Ah it was okay, the rest of it will be eaten during the week when the hungry pang strikes.

Romanesco Cauliflower and Blue Cheese Tart
For the shortcrust pastry - follow here for the pastry recipe.
Blind bake the pastry tart tin and set aside.
Serves 4 – 6
Ingredients for the filling
250g - 300g Romanesco Cauliflower florets, blanched, drained and set aside
2 eggs, beaten
120ml milk
100g - 120g blue cheese, crumbled
Salt and pepper to taste
Method
Preheat the oven to gas mark 5.
In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the blanched cauliflower florets on the bottom of the tart. Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top. Easy as that.

Romanesco Cauliflower Macaroni Cheese

2011-12-03T21:00:00.000Z

When I was a student, many of the students around me ate a lot of baked beans and toast and macaroni cheese either from a packet or a tin. I have to hand on heart say, that macaroni cheese never featured ever on my student menu's, not even when I had friends over. The reason simply was that I did not like the idea of cheesy overcooked pasta. I also thought it was a bit boring and bland to eat.

Now I make variations of it all the time with blanched vegetables, foraged ingredients such as wild garlic, to macaroni cheese pies. Today's variation was made with the Romanesco Cauliflower that I picked up from the farmers market last weekend. Futhermore it is topped with a parsley breadcrumb mixture giving it additional crispness.

I am sharing this at Presto Pasta Nights (PPN). PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN #243 is being hosted bys Jamie from Cookin with Moxie.

RomanescoCauliflower Macaroni Cheese
Ingredients
Serves 4
200g dried macaroni or penne
300gRomanesco cauliflower, broken into florets
50gbutter
50gplain flour
600mlmilk
80gmature vegetarian Cheddar , grated
1 tablespoonDijon mustard
4 springonions, finely sliced
80gfresh breadcrumbs
2tablespoons Fresh parsley, minced, plus extra sprigs, to garnish
2  tablespoonsolive oil
Method
Cook the pasta. Drain and tip into a large bowl.
Boil some water then blanch the Romanesco cauliflower florets until tender. Drainand add it to the pasta.
Preheat the oven to gas mark 6.
Melt the butterin a medium pan. Beat in the flour until a smooth paste. Remove from the heatand gradually beat in the milk until smooth. Return to the heat and bring to asimmer, stirring, until thick enough to coat the back of a wooden spoon. Stir the Cheddar except for 2 tablespoons andthe mustard into the sauce and season well. Allow the cheese to melt into themixture and then pour over the macaroni - cauliflower and fold in the spring onions.Spoon into a ovenproof dish.
Mix the breadcrumbs with the parsley and remaining cheese. Sprinkle overthe top and drizzle with the olive oil. Bake for 20-25 minutes, until the topis golden and crusty and the filling is bubbling.

Do You Like Your Neigbours?

2011-12-03T15:09:00.001Z

I’m very annoyed with our two newneighbours living in 'to let' flats – below and on the side. First the ones directly below, sadly the Malaysian family moved back to Manchester about four monthsago and a young couple has moved in with two dogs: a Boxer and a Shih Tzu, oh and I mustn't forget the cat that has scared all the birds away. The couple are okay, but in relation to theirdogs – really, really lazy. I have hardly ever seenthem take their dogs for a walk, using the garden as the doggie toilet. And recently, because its been pouring heavily, their laziness has takenanother step. Now their front door opens, the dogs run out and poop in our driveway, because they cannot be bothered to step out and walk round a couple of steps into their garden. This has really annoyed me. This does not do us any favours, especially as our flat has recently gone on the market, this could potentially put of interested parties from buying.

I would say something, I can be very blunt at times but I think is itworth the aggro? We will be moving home early next year: sale of the flat or not. Isit worth getting into a conflictual relationship, I bite my lip as we are theones with a vested interest in this property. But it can't continue. Fine if that is the way they wan to treat their part of their rented garden, but they should not be extending that liberty to our space. So I will get D to speak to them if it continues to happen, he is much more considered in his approach than me.

Photograph taken in Liverpool 2010

The other neighbour who moved in about thesame time, into Nessie’s home, are selfish in the way that they always blockour driveway with their big vehicles. Wedon’t have much benefits in the way of this flat, but what we do have is adriveway that we never seem to be able to access. always having to bang on neighbours doors, give them a dirty look and tell them politely to move their vehicles so that we can get into our home.

I really cannot wait to move now. I can’t wait to have a house – the benefits of a house are huge, but one that comes to mind is around noise. I look forward to hearing noise that will only be ours, not from the thin walls of people above andbelow. Silence is a commodity affordedto some people. I am not one of those people. Ah can you tell I am a bit peeved today?! Igot other worries on my mind, the last thing i want to be thinking of isirresponsible and selfish neighbours around me. Sometimes just closing the doors at home, just doesn't seem enough.

Chilean Stew with Corn and Beans

2011-12-02T13:11:00.000Z

What I love about cooking ethnically diverse and world wide cuisines is that I always learn something new, not just about the culture, country and its people, but about certain ingredients that I would otherwise not see or hear of. Recently, I have been introduced to Calabaza squash, anasazi beans and pebre - a Chilean sauce.

This Chilean Stew which I am told is known as 'porotos granados' is recommended to be made with a Calabaza also known as West Indian Pumpkin. Calabaza is popular through the Caribbean and South America. There is an Afro-Caribbean grocers in Glasgow - Sollys African Village in the west end and I could have gone there and checked out there colourful selection of pumpkins and squashes, but I read that the flavour was similar to both acorn squash (and butternut squash), so that is what I have substituted here. Acorn squash like carrots is rich in beta-carotene. Another ingredient that was recommended was anasazi beans. I have never seen them in my life, let alone heard of them. These are apparently small purple and white kidney shaped bean from the same family as the pinto bean, so you can guess what I used for the recipe. And all these modifications still made for a good hearty stew. Despite the large amount of paprika doused in this, this is not an overly spicy stew, not like Vegetarian Chillis!

Chileans like to serve this stew with a spicy herby pepper sauce called pebre. Well I have no pebre, in place of it though I made some salsa instead. I wonder what my fellow blogger Chilean Woman will think of this recipe?!

UPDATE: Ah I requested and Chilean Woman was happy to oblige. Here is a link to her authentic Chilean Porotos Granados - go on, you must check it out! And finally, I don't know how I missed it but my good friend Little Black Fox also made this dish - see here.

Thanks to Johanna at Green Gourmet Giraffe for introducing me, this is my first contribution to Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 1-5th December .

ChileanStew with Corn and Beans
Serves 4
Ingredients
2 tablespoons vegetable oil
1 large onion, finely sliced
4 cloves garlic, crushed
1½ tablespoons paprika
4 large tomatoes, cored and diced
2 teaspoons dried oregano
Salt and pepper to taste
300g onion squash, peel and chopped intobite size cubes
1 x 400g tinned Pinto beans, or freshly cooked
150g corn kernels, fresh, frozen or canned
Method
In a large saucepan, heat the oil and addthe onions and garlic and sauté until soft, Then stir in the paprika and sauté for a couple of minutes before addingin the tomatoes and the rest of the seasoning. Cook for about 10 minutes until the mixture begins to thicken. Add the beans,, stock and squash and cook for20 minutes until the squash is tender. Stir in the corn and simmer for a few minutes more. Serve with rice. Adapted from Lean Bean Cuisine by JaySolomon.

Banana and Darjeeling Cake

2011-12-01T11:33:00.000Z

I drink black coffee first thing in the morning, then the rest of the day its lots of herbal fruit teas. What I don't drink is traditional tea or what I like to call posh tea like Earl Grey, Lapsang Souchong or Darjeeling. So this Darjeeling cake recipe appearing on my blog is a bit unusual to say the least.

The one reason it is making an appearance here is that we do have some Darjeeling teabags floating about in the kitchen, courtesy of D who now and again likes to slurp a bit of Darjeeling tea. I thought I'd try some of his teabags for this banana cake.

Its not half bad. It's a very sweet cake, the sweetness can easily be reduced by leaving off the icing. As for the Darjeeling, I have to admit I am not a tea connoisseur, so its floral subtlety was completely lost on me, it did however taint the colouring of the cake sponge toa walnut brown. As for the banana - well it certainly is bananarey - umm is that even a word?!

Because natural lighting in the evening is bad, D did say to me not to ice the cake and leave it for the following day to be photographed, but I wasn't listening and was keen to coat it with the golden Darjeeling icing. I know I should have put it in the fridge, but it was pretty cold so I decided to leave it out. And during the night, in the warmth of the kitchen the icing fell away revealing the banana slices that would otherwise be covered. I can pretend and say its kinda of a volcanic effect but I would be fibbing. Still its rather yummy and sweet.

Bananaand Darjeeling Cake
Serves 6
Ingredients
6 – 8 Darjeeling tea bags
250ml boiling water
1 large banana
125g soft butter
125g soft brown sugar
2 eggs
200g self raising flour
2 teaspoons baking powder
For the icing
175g icing sugar
1 teaspoon butter
Method
Add the tea bags to the boiling water in ameasuring jug, making sure they are all submerged. Allow to stew until cold. Then squeeze the tea bags to get as muchliquid from them as possible. Discardthe tea bags and measure out ¼ pint of tea, saving the rest. Mash the banana with the butter and brownsugar, then stir the measured tea, the eggs, flour and baking powder and beatuntil the mixture is light and fluffy.
Line an 8 inch cake tin with non stick bakingpaper, spoon the mixture in and gently level the surface. Bake in a preheated oven gas mark 4 for 40 –45 minutes, or until a skewer in the centre comes out clean. Cool for a minute or so in the tin, then turnout on to a wire rack and leave until cold.
For the icing
Put the icing sugarinto a saucepan with the butter and 2 tablespoons of the remaining tea, discardingthe rest. Stir over the heat until thebutter has melted. Pour over the top ofthe cake and leave to set. Adapted veryslightly from Rose Elliot's Veggie Chic

Indian Style Brussels Sprouts Curry

2011-11-30T18:16:00.000Z

The sliced carrots, cubed potatoes and halved Brussels sprouts are dyed turmeric yellow and coated in an Indian style spicy sauce.

The other reason the photograph is awash with an orange tinge is the lack of natural lighting in the evening. The winter brings with it darkness, so it is no longer conducive for the home food blogger/amatueur photographer to take reasonable picutres for his/her blog. Saying that though, the natural light outdoors is not good either. Its dark when I wake up and its dark when I go to bed. Regardless of the lighting, the dish was surprisingly okay, not delicious - just okay.

This recipe is based on my Green Bean Salan. I don't think I've eaten any green beans this year. Fingers crossed next year will be different and better. I will once again be enjoying home grown veggies, even if they are found to be growing in pots. Oh I really can't wait to move now - we've been living under a permanent dark puddle the last few months, literally and metaphorically, surely something good must be due to happen to one of us now, if not the both of us.
Brussels SproutsIndian Style Curry
Serves 4
Ingredients
150g full fat butter or ghee
2 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1 teaspoon chilli powder or to taste
½ teaspoon of turmeric powder
2 fresh chillies, sliced
1 x 400g tinned tomatoes,chopped
Vegetable of choice:I used about 300g Brussels sprouts, a couple of carrots and on large potato, all chopped up into bite size pieces
Method
In a large wide pan, melt butter then add the minced onions, garlic and gingerand cook until transparent, add the spices and the fresh chillies and cookuntil the fat of the butter comes to the surface. Add the tomatoes and cookuntil well integrated. Then add your chosen vegetable, stir and turn heat downuntil the vegetables are well cooked. Keep stirring to stop the vegetables fromsticking to the pan, when vegetables are cooked.
You can either just serve it asa dry curry (best eaten with roti or naan bread); Or add 150ml - 250ml water to the pot, bring to the boil, let itsimmer until the flavours have infused into the water. Serve with rice.

New Lanark and Robert Owens Apple Dumpling Recipe

2011-11-29T13:26:00.001Z

The weather at the weekend was very unkind, instead of exploring new grounds - we stayed pretty much at home, venturing outdoors only to the west of Glasgow for the farmers market where I picked up a Romanesco Cauliflower for £1, some beetroot and sprouts. Not one of the market stalls was set up due to the weather being both wet and blustery. In fact, most were trading from the inside of their vans - yes the weather was really that atrocious and it continues with persistent rain ...

So here let me share with you a handful of photographs of when we visited New Lanark World Heritage Site in the summer.

The Village Shop

The Museum

Here is Robert Owens 'Apple Dumpling' recipe. Click on the image.

This particular image is also my entry for Susan's - Black and White Wednesday #21. This is relatively new weekly blog event set up by Susan of The Well Seasoned Cook. Here she encourages us all to appreciate black and white photographs once more, albeit through culinary means.

Red Chilli Spiced Brussels Sprouts Pasta

2011-11-29T12:15:00.000Z

A very easy peasy pasta dish for lunch.

I actually liked how the sprouts supped up the flavours from the infused garlicky chilli olive oil . This mellowed the bitterness of the sprouts making it both sweet and spicy.

Inspiration for this pasta dish came from two fellow bloggers Mark Willis and Plummy Mummy at Chili Paper Chains who suggested using chilli with it. As a spice head, I don't know why I did not think of it and now I have a number of ideas coming my way - one obviously being a Indian curry style dish and the other - deep fried like pakoras. I am really liking the idea of Brussels Sprouts Pakoras - maybe this weekend!

I am sharing this at Presto Pasta Nights #242. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. However this week, PPN is being hosted by Ruth.

Red Chilli Spiced Brussels Sprouts Pasta
Serves 2
Ingredients
Cook penne pasta for 2 people.
Meanwhile, heat 2 tablespoons olive oil in a wide pan, then add in a medium onion that has been finely sliced. Cook slowly stirring occasionally, until soft and caramelised. Then stir in sprouts that have been quartered, 2 cloves of minced garlic and chilli flakes to taste. Cook on medium heat until the sprouts are just tender and golden brown. Season with salt and pepper.
Stir in the drained pasta, drizzle with extra olive oil and serve immediately.

Bajan Gungo Pea, Squash and Coconut Soup

2011-11-28T15:41:00.000Z

Whilst I was vacuuming, I knocked down one of the paperback cookbooks hidden on the bottom shelf. A much under-used cookbook called Lean Bean Cuisine. I flicked through it quickly, finding myself enticed by a number of legume based recipes.

As the book was random, honest - it landed at my feet - it occured to me that I should enter this months No Croutons Required Does Random Recipes. This is not the way I normally cook, I tend to go by what ingredients are in season and then come up with a recipe, but I was up for a new challenge, moreso as I've never done 'Random Recipes' before either. So I closed my eyes and flicked through the first few pages and ended up on a 'Gungo Pea and Coconut Soup' recipe. This made me smile, as I have three tins of gungo peas, also known as pigeon peas and a can of coconut milk at home. The only ingredient I had to go and pick up was butternut squash.

The soup was lovely and light, truly embracing the characteristic flavours of the Caribbean: coconut milk, thyme, hot peppers, and rum. I have to point out though that the flavours of both the jalapeno pepper and rum is mild, so don't worry about it too much; if you so wish, feel free to omit it. I think the soup will still be lovely and will transport your mind, if not your soul to the sunset warmth of the Caribbean.

So as mentioned, this is my entry for Novembers No Croutons Required. NCR is a little different this month as Jacqueline of Tinned Tomatoes has teamed up with Dom at Belleau Kitchen. to create No Croutons Required Does Random Recipes. I do hope they like this soup as much as I did.

Bajan Gungo Pea , Butternut Squash andCoconut Soup
Serves 6 – 8
Ingredients
2 tablespoons vegetable oil
1 medium onion, minced
1 carrot, peeled and diced
1 celery stick, diced
2 cloves garlic, crushed
1 teaspoon jalapeno pepper
140g – 180g butternut squash, peeled anddiced
1 x 400g canned gungo peas (pigeon peas),drained and rinsed
1 ½ pints vegetable stock
Optional: 2 tablespoons dark rum
1 tablespoon fresh parsley minced
1 teaspoon dried thyme
Salt and pepper to taste
200ml canned coconut milk
Method
Heat the oil in a large saucepan and addthe onion, carrot, celery, garlic and jalapeno pepper. Saute over medium heat the vegetables aretender, about 10 minutes or so. Add thesquash, half of the beans, stock, rum parsley and seasonings. Bring to a simmer and cook gently for 35minutes until it begins to thicken, stirring occasionally.
Season with salt and pepper, then stir inthe coconut milk and continue to simmer for a couple of minutes. Transfer the soup to a food processor and blitzuntil smooth. Return to the pan, add theremaining beans and reheat before serving. Adapted from Lean Bean Cuisine by Jay Solomon.

Brussels Sprouts and Blue CheeseTart

2011-11-27T11:58:00.001Z

Yes this is virtually the same Brussels Sprouts and Shallots I made about two weeks ago, albeit with some minor modifications and a little more prettier in presentation ~~(if you can say that about sprouts),~~ but I put my hands up in my defence - I really did not want to make it again - more bitter and niffy sprouts - no way. However the man in the house who doesn't mind them so much, picked up a Brussels Sprouts tree. I think it was his sneaky ploy to get me to eat more of them. I plucked the tightly wrapped balls of green off the stalk and chucked them into a bowl. I just couldn't get my creative juices flowing on the day - so it ended up being savoury tart again!

A day or two later, some inspiration starting coming to me .... as well as suggestions by number of fellow bloggers.

So I must forewarn you in advance, I'll be featuring a number of recipes this week with Brussels sprouts, not that I love sprouts but because of the Brussels Sprouts tree that was purchased. So you may not want to come by if you dislike sprouts with a passion, though my aim this week is to try and persuade you and myself to try other recipes with these mighty green nuggets.

I am submitting a slice of this Brussels Sprouts Tart to Ren Behan at Fabulicious Food who is hosting Novembers edition of Simple And In Season.

Brussels Sprouts and Blue Cheese Tart
For shortcrust pastry - follow here for the pastry recipe.
Blind bake the pastry tart tin and set aside.
Serves 4 – 6
Ingredients for the filling
2 tablespoons olive oil
1 large onion, peeled and slice
2 cloves garlic, sliced
300g Brussels sprouts, trimmed, halved
2 eggs, beaten
120ml milk
100g blue cheese, crumbled
Salt and pepper to taste
Method
Preheat the oven to gas mark 5.
Heat the oil in a wide pan, then add in the onions and cook slowly until soft and caramelised, then stir in the sprouts and garlic and cook for until the sprouts and shallots are just tender and golden brown.
In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the soft caramelised onions at the bottom of the tart, then top with the sprouts – either cut side up or cut side down – it is your choice. Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top.

Dried Apricots and Pumpkin Seeds Flapjacks

2011-11-26T09:29:00.000Z

When I was working I would often make muffins or flapjacks for the working week ahead. These days I make them for the weekend, should we find ourselves venturing outside of home territory. We are much more organised and will now make a flask of coffee and take small tub of home bakes. This is our frugal and thrifty way of saving pennies and not spending pounds on a High Street latte, espresso or muffin.

These flapjacks are made with dried apricots and pumpkin seeds, but you can easily make it with sultanas, raisins, sunflower and sesame seeds, as well as chopped nuts, almonds would be great.

So let us see where this weekend takes us ....weather dependent of course.

Apricotand Pumpkin Seeds Flapjacks
Makes 8
Ingredients
125g unsalted butter
150g soft brown sugar
75g golden syrup
200g porridge oats
150g dried apricots, chopped
100g pumpkin seeds
MethodMelt the butter, sugar and golden syrup in a saucepan on a low heat. Then stirin the oats, apricots and pumpkin seeds, and combine thoroughly.
Spread and flatten the mixture into a lined baking tray.
Bake at gas mark 3 for 30minutes, until golden brown at the edges.
Leave to cool completely inthe tin, then cut into squares with a sharp knife and turn out.

Golden Bowl of Swede

2011-11-25T10:42:00.001Z

This thick, almost velvety golden bowl of Swede Soup was made in the same manner as the Chilli Spiked Roasted Pumpkin Soup, but we didn't enjoy it the same.

Something was missing, it lacked depth. I think this soup needs body and would be helped with a proper soup base made from onions, carrots and celery. I know for next time, still it looked pretty good that I had to share it. And of course it wasn't wasted. Like it or not, we did manage to finish it with some home made ~~machine~~ crusty bread.

If you still want to try it for yourself, here is the recipe of sorts.

Simply peel and chop a medium Swede into small cubes. Toss it with a little olive oil and bake in the oven at Gas mark 5. Roast for about 45 minutes or until soft and tender. Then tip it all into a food processor; or food blender, along with some vegetable stock, about 1 pint to 1½ pint and add some salt and pepper. Blend to a puree. Return to the pot and reheat.

Thai Green Root Vegetable Flan

2011-11-24T12:48:00.001Z

I know this sounds like an unusual recipe; and it is - its effectively a Thai -style Green Curry in a pastry base, still I was still a little curious to try it out and see if it worked. What's more its made with root vegetables. This is not an egg set flan, but a little oozy when you slice into it.

Now having made this, I am not completely convinced it works well in the pastry base, so I am not going to try and persuade you to try it, unless of course you want too. I will say this though, it tasted okay. I particularly liked how the Thai curry flavours infused the parsnip. I served this flan simply with some rice andgreen peas.

Recipe for the Pastry
For a 8 - 9 inch round tin
Ingredients
For the shortcrust pastry
170g plain flour
A pinch of salt
85g cold butter
2 tablespoons cold water
Method for short crust pastry
Sift the flour with the salt into a large bowl. Rub in the butter until themixture resembles coarse breadcrumbs. Add 2 tablespoons cold water to themixture. Mix to a firm dough. It may be necessary to add more water. Chill,wrapped for at least 30 minutes before using.
Preheat oven to gas mark 6. Roll out the pastry and use to line a 8- 9 inchround dish, then back blind. Set aside to cool. Now make the filling.

Thai Green Root Vegetable Filling
Serves 4 - 6
Ingredients
2 medium parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, sliced
2 tablespoon oil
2 tablespoon plain flour
1 – 2 tablespoon Thai green curry paste
300ml vegetable stock
200ml milk
Salt and pepper to taste
Optional: 2 tablespoon fresh coriander,minced
Method
Preheat oven to gas mark 6.
Bring water to the boil and parboil theroot vegetables until just tender. Drainand set aside to cool.
In a wide pan, heat the oil, then cook theonions until very soft. Add the flour tomake a roux, stirring well. Add thecurry paste, the stock and the milk. Bring to a gentle boil, until the mixture begins to thicken alittle. Season with salt and pepper totaste and then stir in the vegetables and coriander if using.

Pour this into the pastry case and bake for 30 minutes. Adapted from Another Dinner is Possible.

Caramel Apple Cake

2011-11-22T17:59:00.001Z

This autumnal 'Caramel Apple Cake' certainly looks the part. I wish I could have taken the photograph next to some naturally sun drying autumnal orange, yellow and burnished leaves, but its rather muddy in my garden, so it had to be taken against the wooden panels in my flat.

Upon cooking the sugar becomes sticky and caramel-like, both these elements coating and colouring the cake beautifully. But beware when making the topping, a minute or two over and it can become a little too dark, and thus a little burnt around the edges, ~~(a bit like this one).~~ For me the best part of this cake was the apples and how they became soft - apple pie like.

I am sharing a slice of this Apple and Caramel Cake with Cook Eat Delicious - Desserts. The theme for November is apples and is being hosted by Nayna at Simply Food. CookEatDelicious was founded by Raven at Cook Eat Delicious.

Apple and Caramel Cake
Serves 8
Ingredients
For the topping
100g golden caster sugar
1 - 2 eating apples, depending on size
For the sponge
175g unsalted butter, softened, plus extrafor greasing
175g golden caster sugar
3 medium eggs, beaten
225g plain flour, sifted
1 teaspoon baking powder
½ teaspoon cinnamon
75ml milk
Method
Preheat the oven to gas mark 6. Lightly grease a round 8 inch cake tin andline the base with parchment paper.
For the topping
Put the sugar in an even layer in a heavy based saucepan and heat gently, without stirring. When it begins to melt and turn brown, swirl the pan so it caramelizes evenly. Quickly tip the caramel into the greased base of the cake tin and ensure it is evenly coated. Leave to cool.
Meanwhile, slice the apples (you may not need to use up all the slices - so enjoy a natural taste of apple). Arrange the apple slices on top of the caramel, which will have hardened.
For the sponge
Beat together the butter and sugar with a wooden spoon in a large mixing bowl until pale and fluffy You can also use a food mixer with a paddle attachment for this. Add then eggs, gradually, beating after each addition. Fold in the flour, baking powder and cinnamon with a large spoon, then stir in the milk, mixing until you have a smooth consistency. Spoon the sponge mixture over the apple in an even layer. Place the tin on a baking sheet and bake in the oven for 45 - 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake to cool in the tin for a few minutes, then turn out onto a plate. Adaptedfrom Tana Ramsay's I Love To Bake.

Apple and Chocolate Chip Flapjacks

2011-11-20T18:45:00.001Z

These apple and chocolate flapjacks are more like a museli or granola breakfast bar, in that they are dry and not sticky or overly sweet. The sweetness comes chocolate chips and the natural sweetness from the grated apples. And of course to demonstrate the apple content, I had to press a few apple slices to the top.

I am sharing some of these flapjacks with Choclette of Chocolate Log Blog and Chele of The Chocolate Teapot for this months We Should Cocoa Challenge. The theme for November is to create a chocolate dish with the inclusion of apples and it is being hosted by Chele.

Apple and Chocolate Chip Flapjacks
Makes 6-8 pieces
Ingredients
40g butter
60g soft brown sugar
2 tablespoon golden syrup
225g rolled porridge oats
50g raisins or sultanas
2 small eating apples, grated
40g chocolate chips
Method
Preheat the oven to Gas mark 6. Lightly grease a baking tin measuring about 8 " by 8". My baking tinmeasured 8 by 8 inches.
Melt the butter in a saucepan. Stir in the sugar and golden syrup.
Combine the butter, sugar and syrup with the oats. Stir in the raisins and gratedapples and raisins . Spread into the greased baking tin, evenly scatter thechocolate chips then pat down with a spatula.
Bake in the preheated oven for20 minutes until slightly brown. Leave to cool before slicing.

Beetroot and Gingerbread Muffins

2011-11-18T17:17:00.001Z

If you like gingerbread cake, then you are going to like these beetroot and gingerbread muffins.

I made these muffins a little while ago - in between travelling to and fro Essex and Wales from Scotland. So I can't rant on about them as much as I would like, but I do remember them being extremely sweet and sticky and such a delight to eat. Each bite was soft with a burst of spicy warmth from the stem ginger pieces.

A bit like Brussels sprouts, I have an aversion to beetroot. But I must admit since starting my blog, my opinion of beetroot has changed a lot (can't say the same for sprouts!). I am not saying that I love beetroot, no no - but I don't dislike it either. However when beetroot is cooked like this, grated and lost in a sweet crumby cakey textures, how can you not try?!

I saw the recipe for these beetroot and ginger muffins on the Love Beetroot website. Its aim is to share the beautiful side of this earthy crimson vegetable. Its history, some beetroot facts, its health benefits as well as encouraging us, namely us Brits to eat more beetroot by sharing a growing collection of beetroot recipes. Some of these recipes were familiar to me, such as: beetroot dips, beetroot salads, beetroot pancakes, and of course the recently fashionable beetroot - chocolate cake. But alongside the familiar were a number of new recipes such as the beetroot bread, American style beetroot pie, beetroot, raising and stem ginger pudding - and the one that tempted me was the sticky ginger and beetroot muffins.

The original recipe uses cooked beetroot, I decided to use 'raw beetroot' which gave the muffins a slightly pleasant chewy texture. The original muffin recipe does have a ice glazing, but I decided to give this a miss as the muffins were extremely sweet. I am sharing some of these muffins with Jacqueline at Tinned Tomatoes who is hosting Bookmarked Recipes, a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments, as well as to Karen's at Lavenderand Lovage and Kate of WhatKate Baked for the launch of their "Tea Time Treats" and a challenge of "BonfireTreats and Ginger". This is also linked to Mom Trends who is hosting Friday Food.

Beetrootand Ginger Muffins
Makes12
Ingredients
200g goldensyrup
200g blacktreacle
150g unsaltedbutter
125g darkbrown sugar
100g stemginger, diced
4 teaspoon groundginger
250g raw or cooked beetroot, grated
250ml milk
2 mediumeggs, beaten
1teaspoonbicarbonate of soda
300g plainflour
Method
Preheat theoven to gas mark 4, line a 12 hole muffin tray with cases.
In a saucepan, add the golden syrup, black treacle, butter, dark brown sugar, stem gingerand both ground ginger. Warm gently until butter and sugar have melted.
Whisk the eggs with the milk, then stir in the grated beetroot and bicarbonate ofsoda.
Once thebutter and sugar have melted, take the saucepan off the heat and add the milk,eggs and beetroot.
Sieve theflour into a large mixing bowl and beat in the wet ingredients until they aresmooth. the batter will be quite runny, so don't be alarmed ~~(I was).~~
Fill themuffin cases with the batter - this is easier if you use a jug - and bake inthe preheated oven until firm but springy to the touch. Be careful not toovercook the muffins. Remove from the tin andallow to cool on a rack. These muffinskeep really well for a few days in an airtight tin. Original recipe can be found here.

Rosewater Rice Pudding

2011-11-17T12:32:00.000Z

I cannot remember the last time I had rice pudding. I think it must have been at my parents. Maybe I should not admit to this, but when I was a child, I remember scraping of the cooked in brown bits at the bottom of the pan, I can't see me doing that now somehow - well maybe when no one is looking.

Rice pudding is not something I make- at all in fact, as D doesn't get on well with dairy milk so much, so I avoid making too many heavily milk based dishes, until now. The skies here are constantly overcast and I feel a bit of ice in the air too, that its got me thinking of something more rib sticking than cake - so it is time for rice pudding.

This began as a plain rice pudding, but I enhanced it with some rosewater and rose petals.

I don't have access to any fresh roses, (~~duh it is November)~~ though I do see some pink ones growing in the new neighbours garden, but I don't ask them - making do with the dried rose petals in my store cupboard. The last time I used the jar of dried rose petals was for the Rhubarb and Rose Bread, they impart a little colour if nothing else. If you want to see a pink shade to this Rosewater Rice Pudding to signify the rosy aspect of it, I guess you could also add a little red food colouring, but that's up to you. I like it how it looks here.

Another reason I wanted to make some rice pudding was that I had picked up a packet of flaked rice from the supermarket. It was okay, but I think I prefer proper rice for rice pudding, as it gives more of a chewy, teeth sticking texture.

Rosewater (and cardamon) is a classic South Asian and Persian combination, however I know that for some of my readers 'rosewater' may not appeal being deemed either a little too feminine or perfumed (like lavender), so I am okay with them omitting this ingredient from the the recipe. For those of you wanting something a little more different to jeuge up your plain rice pudding, feel free to stir in perhaps maple syrup, or even for the big kids in you - golden syrup or maybe some chocolate - oh gosh the options are endless. I am sharing a bowl of this rice pudding at SimpleLives Thursday#70 hosted by Gnowfglins.

Rosewater Rice Pudding aka Gulab Pani Ki Kheer
Serves 4 - 6
Ingredients
100g Basmati rice or flaked rice
1 litre full fat milk
4 - 6 tablespoons caster sugar

1 tablespoon rosewater or rose syrup
1 teaspoon dried rose petals.
2 - 3 tablespoons toasted almond flakes for decoration and texture
Method
Wash and soak the rice for about 15 minutes.
Drain the rice and then place in a heavy bottomed saucepan. Stir in the milk and sugar and bring to the boil. Then lower the heat and simmer for about an hour or until you get a rich, creamy texture.

Add the rosewater or rose syrup, and dried rose petals. Simmer for a few minutes for the flavours to infuse, then serve garnished with the tasted almonds flakes.

Potato and Peas Frittata

2011-11-15T19:12:00.001Z

Have you noticed the accidental green and creamy white theme on my blog recently?!

And just as I post this blog post, I notice that I've typed 'frittata' in the blog header, whereas it should have read 'tortilla' - a thick flat omelette made with potatoes and eggs. Oh well, its done now.

ThisTortilla is made with the last of my homegrown potatoes; and peas from the freezer.

Of course, its excellent warm for Brunch, but I think it would also be very good served cold, either for a working lunch or for when you are on the move.

Potato and Peas Tortilla
Serves 4 - 6
Ingredients
4 tablespoons olive oil
1 medium onion, sliced
4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)
Salt and pepper to taste
Handful of frozen peas, defrosted
5 eggs, beaten
Method
Heat oil in a frying pan measuring about 9 inches with high sides. Heat oil,add the onion and cook until soften, then add in the potatoes and cook forabout 10 - 15 minutes until they are beginning to soften and turn golden,flipping them now and again. Season with salt and pepper, then stir in the peas and stir for a couple of minutes to evenly distribute the peas. Gently pour inthe eggs, reduce the heat and allow to set. When it appears set and no longersoft in the middle. Cover the frying pan with a plate or lid and invert thepotato tortilla over onto the plate or lid. Then gently slide the upturnedpotato tortilla back into the frying pan. Increase the heat and cook thetortilla for a few more minutes. Transfer the potato tortilla onto a largeserving plate and serve slices either warm or at room temperature.

Brussels Sprout and Mushroom Ragout

2011-11-15T15:01:00.001Z

I know looking down in this cooking pot may not fill you up with much excitement, it didn't excite me either and I am the one cooking it. But its what you serve with it. I served this ragout over mashed potatoes. The shallots and the sprouts serve as the two veg on the plate, and the chestnut mushrooms - the 'meat'. The vegetable stock also plays its part, as it simmers away it absorbs the flavours from the vegetables, becoming a good light gravy.

If potato mash does not float your boat, then perhaps some parsley dumplings; or a cobbler topping may tempt you to try this recipe.

Brussels Sprout and Mushroom Ragout
Serves 4
Ingredients
350ml vegetable stock
2 tablespoons olive oil
12 shallots, peeled
500g Brussels Sprouts, halved
2 garlic cloves, minced
300g chestnut mushrooms, sliced
350ml vegetable stock
4 tablespoons parsley, minced
Method
Heat the oil in a wide non stick pan. Add the shallots and cook over medium heat,stirring now and again. Once theshallots begin to brown, stir in the sprouts and sauté until they begin tosoften a little. Then add the mushroomsand garlic and sauté for about 5 minutes or so. Pour in the stock and bring to a boil, whenit comes to the boil then turn the heat down and simmer for a few minutes. Adapted from Deborah Madison’s VegetarianSuppers.
For the optional toppings
For Parsley Dumpling Recipe - Follow here
For Scone or Cobbler Recipe - Follow here