Roast the tenderloins for 30 minutes in the heated oven, until the pork is cooked through and the crusts are golden brown.  Cover lightly and leave to rest in a warm place.

For the sauce heat the olive oil in a shallow pan.  Add the shallot and soften, stirring frequently.  Add the chicken stock or wine and bring to the boil.  Reduce by 1/2.  Whisk in the lemon juice and olives.  Taste and adjust seasoning.   Tip any juices accumulated into the roasting pan into the sauce and whisk in.

Spoon the hot mince into 4 preserving jars, dividing it equally amongst them.  (You will need 4 X 500ml preserving jars/2 cup jars)  Top the mince with a good sprinkle of the grated cheddar and the rest of the chives and the top with the crispy herve potatoes.  Lightly season again and serve immediately.  (I added an additional sprinkle of cheddar on top and a few chives, just because!)


First published in New Zealand in 2012, this 224 page hardback book will be available in the UK on the 17th of October 2013 published by Jacqui Small LLP. You can pre-order it now from Amazon at a discounted price. 

Book: Pie: Delicious Sweet and Savoury Pies and Pastries, From Steak and Onion Pie to Pecan Tarts
Author: Dean Brettschneider
ISBN: 9781909342187
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 

I did receive a review copy of this book at no charge, but I assure you wholeheartedly my opinions are my own.

Cut into wedges to serve.  Mango chutney is a good go-with!

This delightful Joseph Joseph Baking Set usually retails for up to £40 at most shops but you can get it right now on Find Me A Gift for the low price of only "29.99!"  That's a real steal!

Many thanks to Find Me A Gift and the lovely Emma for sending this to me!  (Psst!  With Father's Day coming up soon you should really check out the Find Me A Gift site.  They have ooodles of nice things to choose from on there to suit every price range.  They even have a really cool gift finger personal shopper page, which you can find here!)

 

One of the things I love most about the food blogging world is that you get to touch base with food bloggers from ALL over the World!  I think that's pretty cool.   It makes the world . . . well . . . not so big a place, and it opens up your palate to all sorts of variety and possibility.   At least that's my theory.

I was contacted recently and asked if I would be willing to participate in an activity to help to promote the launch of a new cookery book by one of the world's best food photographer/food bloggers Jules Clancy of the popular food blog Stone Soup.  As a part of this activity I was asked to submit an ingredient which she could give me some recommendations for cooking quickly and deliciously.

The Stone Soup Blog is all about cooking fresh, healthy and delicious meals that can be cooked with 5 ingredients and in 10 minutes or less.
 

I asked Jules about Swede.   I love Swede, or Rutabaga as it is known in North America and probably other parts of the world.  We always called it turnip when I was a child, but that was a misnomer.  It is a member of the brassica family, but it's not a turnip per se.  In any case we love them in this house.  Here was Jule's advice to me . . .


SWEDES
I'll be honest, swedes aren't my favourite vegetable.  I usually only buy them once or twice a year when I feel like making a huge pot of my Mum's lamb and veggie soup or making a mixed root veg stew.

Given that they take at least half an hour or longer to cook, they really didn't get a look in when I was planning recipes for my book '5 Ingredients 10 Minutes'.  But if you love swedes and would like to include them in your midweek cooking more often, the best thing to do is to cook them on the weekend.  Just scrub and dice and roast in a little oil until golden.  Then keep in the fridge to throw into soups like the simple minestrone in my book.

The roast cubes can also be quickly warmed in a pan to make warm salads more substantial.  They're also great in any dishes involving lentils or eggs or cheese.  Try using your diced roast swede to add bulk to a frittata or omelette or even scrambled tofu.  Or make your favourite pasta bake recipe a bit healthier by replacing some of the cooked pasta with roast swede cubes.

I agree, they can take some length of time to cook, and I appreciated Jules advice to roast or cook it ahead of time, at the weekend, so that you can have some ready to add to soups, salads, omelettes, etc. I personally have a pretty quick way of cooking it myself, which is quite, quite delicious.   I simply grated it on the large holes of a box grater and then pan fry it in a bit of butter.   It's done pretty quickly and is absolutely delicious.   Tis a trick I learned from a Canadian Mennonite.

 

I do love Jule's book.    It's got a fresh clean look to it and peppered throughout with her beautiful food photography.   All of the recipes are nicely written and quite doable!  And yes, quick . . . Quick . . . QUICK!



Recipes for tasty spreads and dips such as this simply beautiful looking warm Cannellini Bean Spread with Parmesan . . . 



to the unusual . . . like this Cream Cheese, Honey and Soy Crostini.  Now tell me that's NOT appealing and intriguing!   The picture alone begs me to create it and the ingredients list . . . simply crusty baguette slices, cream cheese, honey and . . . well . . . soy sauce!  It could not be simpler.

 

But that's not all . . . there is also a beautiful variety of delicious looking and sounding soups . . .



Tasty and beautiful looking salads . . .



Quick easy, fresh and colourful pasta dishes . . .

 

A variety of mains using meat, fish and poultry . . .



And even fresh and delicious desserts.

And . . . all of the recipes use five ingredients or less and are easily created in just ten minutes or less.   One of the main excuses people use today for not eating healthy is that they don't have the time to cook healthy meals . . . this delightful cookery book blows that theory right out of the water . . . it is indeed possible to cook fresh and delicious food, using healthy fresh ingredients in not an awful lot of time!

 

I was personally intrigued by her recipe for Crunchy Bread Pudding.  We love bread pudding in this house, especially the Toddster.   Too often though the recipes make far too much and most of it ends up being thrown away because it just doesn't get eaten in time.   Was it possible to make a delicious bread pudding in ten minutes or less??

Yes.   It is and I did.



*Crunchy Bread Pudding*
Serves 2
Printable Recipe

Take care to watch while it is baking as it can burn very quickly if you take your eyes off it for even a second.

60g caster sugar (I used golden about 1/4 cup)
125ml whipping cream (1/2 cup double cream)
1 large free range egg
2 thick slices of bread, cut into cubes
cream or ice cream to serve

Preheat your oven grill to it's hottest setting.  Line a large baking tray with some aluminum foil.  Spray it lightly with non stick cooking spray.  Set aside.

Whisk the sugar, cream and egg together in a bowl.   Add the bread cubes and squash them into the mixture, allowing it to soak up as much of it as possible.   Spread the soaked bread onto the prepared baking tray.

Cook under the heated grill for about 5 minutes.  Turn the cubes over and grill for another 3 minutes or so until golden brown.

Divide the cubes between two small bowls and serve with cream or ice cream.

Note:  you can use coconut cream instead of the whipping cream and egg to make this dairy-free/vegan;  or use a gluten free bread for a gluten free version, you can add cinnamon to give a spiced flavour, or replace the crea, sugar and egg with a commercial egg free custard for an egg-free version.



Another thing I like about Jules' recipes is that there are many variations included for most of them which give you the opportunity to charge things up.  There are also 10 minute tricks of the trade, etc.

All in all I think this book is a real winner and will take pride of place on my book shelf.

Many thanks to the people from Penguin and Jules for sending it to me.

5 ingredients 10 minutes
delicious, healthy recipes for tired and hungry cooks
by Jules Clancy
Published by Penguin books
ISBN 978-0-718-15874-3
U.K. £14.99

Do take a gander at the banner at the top of my right hand side bar to see all of the other people participating in this blogging event. 

My husband is a really simple man with very simple tastes.  If meat and potatoes are on the menu, he is one very happy camper indeed!  He's been working really hard getting our garden Spring ready these past few days so I thought I would treat him today to a simple stew . . . which is one of his favourite meals of all.

 

I had some cubed leg of lamb that I had picked up at the butchers . . . perfect for a simple lamb stew.   It seems kind of silly presenting this as a recipe as it's something which I just kind of throw together . . .



There might be a few of you though that would appreciate some simple instructions as to how to go about it.   I can do it with my eyes closed, but that is because it is something which I have been throwing together for many, many years . . .

 

Stews are simple creatures . . . a bit of browned meat, some herbs, stock, a few vegetables . . . and you have something which is quite delicious and family pleasing.  Today I had some Chantenay Carrots that I had picked up the other day for 50 pence.  They were a bit larger than they normally are . . . each being about 4 inches in length. I thought it would be fun to simply peel them and then cut them in half before adding them to the stew.



I thought it gave a nice  look to the finished dish . . . unusual . . . and in that same vein of thought, I added peeled whole new potatoes, which held their shape nicely and were not overly large.  Altogether it gave a very rustic look to the finished dish, which I garnished simply with some chopped parsley and a few fresh thyme leaves . . . a bit of coarse salt and black pepper.   It went down a real treat and we are both looking forward to the leftovers tomorrow . . . because as anyone knows, any stew tastes twice as good for having ripened overnight in the refrigerator.




*A Simple Stew of Lamb*
Serves 4
Printable Recipe
I love the simple things in life.  They always please, no matter what.


1 TBS olive oil
1 pound leg of lamb cut into bite sized chunks
1 large onion, peeled and chopped
1 leek, washed, trimmed and cut into rounds
2 stalks celery, trimmed and chopped
2 TBS flour
1 tsp dried thyme
1/2 tsp dried rosemary
1 TBS dried parsley
fine sea salt and freshly ground black pepper
hot chicken stock (about 1 litre)
4 carrots, peeled and cut into batons
(Today I used half a bag of overgrown Chantenay Carrots, peeled and halved lengthwise)
12 medium new potatoes, peeled
1 large parsnip, peeled and cut into chunks
a handful of cubed Swede (Rutabaga)

 

Heat the oil in a medium sized heavy dutch oven over medium high heat.  Add the lamb cubes, celery, onion and leek.  Cook, stirring occasionally, until the vegetables begin to soften and the meat to brown.  Once the meat has browned all over, sprinkle it with the flour, rosemary, thyme, parsley and some salt and pepper.  Cook and stir to coat meat.   Pour over hot chicken stock to cover, giving it all a good stir. Cover tightly and simmer for about an hour.  Add the carrots, parsnip, swede and potatoes, adding more stock as necessary and leaving the potatoes whole.   Bring to the boil, then reduce the heat to a slow simmer.  Cover tightly and cook until the vegetables and meat are very tender.   Taste and adjust seasoning as necessary.  Spoon out into heated bowls to serve.