My husband and I recently decided that we are going to eat a more plant based diet, having fish or chicken only occasionally.  I have been experiencing some real digestive problems over these past few months, and we really feel inspired to incorporate some healthier eating principles into our life style.  I am also going to be experimenting with fermenting. We will see how that goes!  I admit I am a bit terrified of poisoning myself, so I am somewhat hesitant, so if any of you has any advice along those lines to share, I would be most grateful.  I still do have meat to use up in the freezer so there will be occasional forays into that area until it is all gone, and I will be the first to admit that I don't think Christmas would be Christmas without a roast turkey for me, and I do adore roast chicken.

 

Today I cooked us a delicious vegetable curry for our dinner, just using what I had in the refrigerator and larder.  It turned out beautiful!  I incorporated cauliflower, sweet potatoes, onions, fresh tomatoes, and courgettes (zucchini) along with some frozen peas and fresh spinach.

 

I made good use of some fresh ginger, plenty of fresh garlic and a variety of spices to bring plenty of flavour into the mix.

 

There is ground coriander, ground cumin, turmeric for colour, cayenne, cinnamon, salt and pepper and a touch of tomato paste.

 

Very fragrant and very delicious.  I also used a mix of vegetable broth and a creamy coconut milk for  a lovey richness that we both enjoyed very much.

 

I served it simply, in heated bowls, with some cooked brown rice (protein there!) and a dish of a good Indian chutney on the side.  Neither one of us missed the meat.  This was probably one of the most delicious curries I have ever made.

 

 

Heat the oil in a large saucepan.  Add the onions.  Cook, stirring, until golden brown.  Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the coriander, turmeric, cayenne pepper, and ground cumin.  Cook and stir for about 30 seconds then stir inthe tomato paste, stirring it in completely to incorporate.  Add the vegetable broth, coconut milk, cinnamon, salt and black pepper to taste. (About 1 tsp salt and 1/4 tsp pepper)  Bring to the boil, then reduce to a low simmer and allow to simmer for about 10 minutes.   

Add the cauliflower, sweet potatoes, courgette and chopped tomatoes.  Bring back to the boil, then reduce to a simmer, cover and cook until the vegetables are tender, about 20 minutes.  Stir in the frozen peas and cook for about 3 minutes.  Add the spinach one handful at a time, stirring it in to wilt the spinach.  Stir in the lime juice and zest.  Taste and adjust seasoning as required.  Serve immediately. 

Note - Don't cook for too long when you add the spinach. You will want to maintain the green colour, so only a couple of minutes is sufficient. You only want to wilt the spinach.  

 

There are plenty of leftovers for us to heat up and enjoy tomorrow as well.  I might try making my own Naan or Chapati to go along with it.  Now that would be fun I think!  I hope you will give this a go.  Vegetarian food need not ever be boring and I am on a quest to prove that fact to Todd!  Bon Appetit! 

 

We love Tex Mex style food in this house and these are my all time favourite enchiladas.  I had not made them in a very long time, but when we were having lunch with our friends Jo and Colin a week or so back, Jo reminded me of them. 

She said that she still uses the recipe I gave to her all those years ago when we were both working at the manor and that it is one of their favourites. I decided then and there that I wasn't going to let too much more time pass before I made them again!

 

They are a vegetarian type of enchilada in that there is no meat involved.  The filling is a very simple one to make.  You will need 2 to 3 pounds of butternut squash.  

I love butternut squash. Of all the winter/hard squashes it is my absolute favourite. 

 

You cut these in half, scoop out the seeds and then roast them in a moderate oven until they are really tender. I am not kidding when I say that cutting them in half is probably the hardest part of the recipe.  

I have never used any other kind of winter squashes, but I am sure any would work well.

 

Once the squash are tender, take them out of the oven.  I let them cool for a little bit, until they are somewhat comfortable to hold. 

 I generally wear an oven mitt and hold the squash in that hand, and then using a spoon, scoop out the flesh with the other hand into a bowl. 

 

A portion of cream cheese is mashed into the butternut squash along with some spices.  

You will want the squash to be a bit on the warm side so that the cheese melts into the mix.  I could just eat this mixture with a spoon, its so delicious!

 

You also stir in a quantity of chopped spring onion, both the green and white parts.  

I like to cut the in half (after washing and trimming) down the length of them and then cut them crosswise into thin slices.  It makes them just the right size to my way of thinking.

 

After that you simply fill softened corn tortillas and then place them into a baking dish, seam side down.  If you use corn tortillas you will need to soften them as they will crack when you roll them.  

Today I used the tortillas that are a mix of corn and wheat and to be honest, they work beautifully.  There is no cracking.  I actually like the flavour of them better also.  But you make your own choice in this.

 

Finally you simply pour a jar of salsa over top, scatter on some cheese and bake.  Easy peasy lemon squeasy.  Its really a no fuss kind of recipe.  You can make them really spicy by using a hot salsa, or milder using a mild one. (My choice coz I am somewhat of a spice wimp!)  

I have never used homemade salsa so I cannot answer to how that will work.  I think the store bought variety that you buy near the tortilla chips and snacks department is the best as it is a bit saucier. I am sure you know the kind I mean!

 

 

 

Today I am showing you a very adaptable casserole that you will probably find comes in very handy with some of your Easter dinner leftovers. Cowboy Hot Pot.  Don't ask me why it is called that, because I really have no idea at all, but I can tell you that it is delicious . . .  then again, everything I show you is!  This is one of those old fashioned types of dinners, the type that you might have seen your Grandmother putting together with a bit of this and a bit of that. 

 

This casserole involves layering some pretty simple ingredients.  Today I have used leftover ham from our Easter Dinner, but you can also use corned beef (tinned) and yes, even spam.  All are really tasty!

 

You drain a tin of baked beans, (reserving the juice from the tin) with your meat of choice in a casserole dish with leftover cooked potatoes, and sliced onions.

 

The reserved bean juice is then combined with a few herbs and other ingredients and some boiling water and then gets poured over top.

  

A topping of buttered crumbs is sprinkled over top and the whole thing gets covered and baked, until the onions are tender and the flavours have begun to meld together.  You uncover it then and bake it for a little while longer so that the crumbs can brown to a golden crispness.

 

Just look at those delicious layers. Yes, it might seem a bit old fashioned when compared to the popular dishes of the day.  Let's face it . . .  there's no Kale to be found or any other fiddly things.  Just pure, simple ingredients.  I can tell you this, I never had a meal cooked by my grandmother that wasn't delicious, as simple as everything was.

 

 

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 1.75 litre/3 pint casserole. 

Spread half of the sliced onion over the base of the casserole.  Cover with half of the sliced potatoes. Place half of the corned beef or ham slices on top of the potatoes.  Drain the baked beans, reserving the sauce in a measuring cup. Spread the baked beans over the potatoes in the casserole dish. Top with the remaining onions, then the remaining corned beef/ham and finally placing the remaining potatoes on top. 

Whisk together the reserved bean juice, herbs, Worcestershire sauce, stock cube and black pepper.  Add boiling water to make up the measure to 200ml/7 fluid ounces, whisking all together well. Pour over the casserole.   

Cover tightly and baked for 35 to 40 minutes, until the onions are cooked, uncovering about 10 minutes before the end of the cooking time and topping with the buttered crumbs.  Bake for 10 minutes longer until golden brown.  Serve hot with a vegetable on the side. 

 

The thought just occurred to me. Perhaps the origin of this fabulous casserole was meant to use up the leftovers from a Saturday night bean supper.  I can only imagine how wonderful it would be when made with leftover home baked beans and ham.  Oh boy.  Now I simply must bake some beans.  Maybe next Saturday.  Just for nostalgia's sake. Bon Appetit! 

 

Melting moments  . . .  ahhh . . .  isn't that a wonderful name for a biscuit/cookie?  And, while I am at it, don't you just love the fact that in Britain a cookie is called a biscuit?  Mmm . . .  Biscuits.  Who doesn't love em!  Especially when they are biscuits/cookies that . . . melt in your mouth like these do! 

  

And that is no word of a lie.  Just like the name suggests, these lovely biscuits DO melt in your mouth.

 

That is in part due to the combination of butter and lard which is used in the recipe.  Oh, okay . . .  I can see your face wrinkling now  . . .  lard, eww!  Trust me.  There is nothing wrong with lard, unless you are a vegetarian, and then I can't help you.

 

Lard is a natural fat, just like butter, no chemicals allowed.  Not artificially manufactured like shortening.  Natural, and if it is done right, it is pretty flavourless, which makes it perfect for baking things like pastries and these lovely cookies.

 

In fact recent research has actually shown that in moderation (as in all things) lard can actually be healthier than butter, as it contains so called "good" fats,  known as monunsaturated fats which can help to lower cholesterol.

 

In fact recent research has suggested that eating healthy unsaturated fats can actually be good for your heart.  In fact you can read more about those findings here. Its a real eye-opener.

  

In any case back to these cookies.  You really need to make them.  They are moreishly crisp with a texture not unlike that of shortbread.  The bit of cherry in the middle is traditional.  I appreciate that glace cherries are not always available everywhere, so you can also use quartered maraschino cherries if you want, or even a blanched almond. (In that case use almond extract instead of vanilla.)

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a large baking tray with baking paper. Set aside. 

Cream together the butter, lard and caster sugar until light and fluffy.  Beat in the egg and vanilla.  Stir in the flour to make a soft dough. (You may need to use your hands to help combine it thoroughly.  Shape into small balls.  

Place the rolled oats into a small bowl (you won't need more than a small handful). Toss and roll the cookie balls in the rolled oats to coat.  Place the balls spaced slightly apart on the prepared baking sheet.  Flatten each ball a little bit with your thumb. 

Place a quartr of a cherry on top of each cookie.  Bake in the preheated oven for 15 to 20 minutes, until light golden brown.  Cool for a few minutes on the baking sheet, prior to scooping off to a wire rack to cool completely. 

Betcha can't eat just one! 

 

These went down a real treat with my guests that we had here last night.  They really enjoyed them, and I think you will too!  Bon Appetit!  (Happy Easter!) 

 

Farmhouse Cheddar Soup. This delicious vegetable soup is one that I have had resting in my big blue binder for many, many moons now. 

 

 

The writing on the page is fading and the paper is all splattered and stained . . .  a testimony to the deliciousness of it,  as it tells the viewer that this is a much beloved and often made recipe!

 

It really uses nothing out of the ordinary.  In fact it uses things that more often than not I have in my kitchen, larder and refrigerator.

 

Cauliflower, potatoes, carrots, onions  . . .  garlic.  Some good vegetable or chicken stock  . . .

 

And of course a good strong farmhouse cheddar.  Oh, we do love a good cheddar in this house and this soup highlights the very best of its flavour.  

 

It is creamy and rich and quite moreish.

 

Even my husband goes back for a second helping, which is really not like him.  

 

He is usually a one serving kind of a guy, but when this is on the menu, he always goes back again.

  

Today I cooked some cauliflower croutons for on the top.  Simply cut a few florets of cauliflower into thinnish slices, about 1/4 inch thick, and place them onto a baking tray you have lined with some paper.

 

Spritz them with a bit of low fat cooking spray. One squirt each works well. And then sprinkle them with a bit of the reserved cheddar.  

 

Heat your oven to as high as it will go and pop them in until they are tinged with golden crunchy bits.  Soooo tasty. (It takes about 10 minutes max.)

 

They look really nice floating on top of hot bowls of this delicious soup.  Dressing it up really nice.  

Also if you are low carbing it, make some extra's for snacks.  So yummy!  (Even the dog loves them.)

 

Combine the stock, potatoes, cauliflower, onions, carrots and garlic in a large pot.  Bring to the boil, then reduce the heat.  Cover and simmer for about 15 minutes, or until all the vegetables are tender. 

Remove from the heat and allow to cool for 15 minutes.  If you have a stick blender, use it to puree the soup until it is smooth.  If you don't, you will have to use either your food processor or a standing blender to do it in small batches.  Proceed with care though as you can get a nasty burn if you are not careful.  The heat of the soup creates an expansion of air and it can blow the lid right off your blender!  If I am using this method I always put a towel over the top of the blender and hold it down tightly! 

Return the pureed soup to the pan and whisk in the milk, 180g (1 1/2 cups) of the cheddar cheese, dill, dry mustard and white pepper.  Taste and adjust seasoning as necessary.  Cook, stirring until all the cheese is melted and the soup is smooth and hot.  

Serve in heated bowls with the rest of the cheese sprinkled on top.  

 

Farmhouse Cheddar Soup.  Just the name of this soup  brings up a lovely picture in the mind, of an old farmhouse table with a checkered red and white table cloth and the family all gathered around it at the end of the day with steaming bowls of this delicious soup in front of them and plenty of crusty bread.  Maybe that it a bit too Walton's-like, but hey, it made me smile.  If you are looking for a wholesome, delicious soup to give the family (and lets face it there are not too many soups days left before the warmer weather hits) look no further.  This is the "one!"  Bon Appetit!