Wednesday 29th February 2012
I love it when March arrives and at school that means World book day which means dressing up! I have spent the evening fashioning a pair of antennae out of foil for my Very hungry caterpillar get up tomorrow and will no doubt look a complete nob but hey ho if it makes the children smile and want to read the book I`m all for it. This Tabouleh salad is for all you very hungry caterpillars out there.
Very Hungry caterpillar Tabouleh
1/2 a bag of bulghar wheat
chicken stock (a cube will do)
finely diced red,green,yellow pepper
finely diced cucumber , tomato, red onion
Large bunch of mint chopped
large bunch of flat leafed parsley chopped
Olive oil
Lemon juice
3 cloves of garlic crushed
Pour the hot stock over the bulghar wheat (it`s like couscous but nicer) and whilst it`s soaking chop up all the salad bits and when the bulghar wheat is fluffy stir in the rainbow coloured veg then dress with a big slug of olive oil , a big squeeze of lemon and the garlic.Add sea salt and pepper and leave for an hour til all the flavours mingle.
This is gorgeous with any grilled Meat or just a blob of hummus and a toasted pitta , add a falafel or two and I`d marry you (well it is a leap year)
Night Night from the Hungry Caterpillar- what today is a beautiful butterfly tomorrow may be a fading moth...so wear your foil antennae with pride. xx
Wednesday, 29 February 2012
Tuesday, 28 February 2012
Tuesday 28th February 2012
I might have mentioned about being a bit of a tired out teacher. I love my job , I love the kids but I could really do with a "wife" plumping up cushions and greeting me after a long hard day entertaining the anklebiters with a home cooked meal and a snog. For the last 20 years my heart has belonged to Matty, a wonderful English eccentric who most of the time resides on planet Matt (population of 1) and really doesn`t like to rattle those pots and pans. Anyone who can cook can make soup and so I do often , it also fools the adorables (Jim,Lil & Jemstar) into eating most of their five a day completely unawares.
Kendalian Broccoli and Stilton soup
It looks positively alien but keeps Planet Matt feeling out of this World!
2 heads of broccoli
2 large slices of Stilton
1/2 pt of vegetable or chicken stock (add more if the soup is too thick)
1 large pot of double cream
Big nob of butter
splash of sherry
salt , black pepper and sugar
I know all my recipes seem to contain pots of cream and big nobs of butter, my rationale is that these meals are shared between at least five people and any dish made with butter or cream always tastes nice and never curdles. my motto for cooking is "If it goes wrong curry it!"
Fry the broccoli in the butter until bright green add the stock and a pinch of sugar and cook until tender. Next add the cream and sherry and then whizz up using a hand blender. add more stock if too thick. Crumble the Stilton into the soup and stir until melted Taste and season with plenty of sea salt and freshly ground black pepper.
Have a souper evening! mucho love xxx
I might have mentioned about being a bit of a tired out teacher. I love my job , I love the kids but I could really do with a "wife" plumping up cushions and greeting me after a long hard day entertaining the anklebiters with a home cooked meal and a snog. For the last 20 years my heart has belonged to Matty, a wonderful English eccentric who most of the time resides on planet Matt (population of 1) and really doesn`t like to rattle those pots and pans. Anyone who can cook can make soup and so I do often , it also fools the adorables (Jim,Lil & Jemstar) into eating most of their five a day completely unawares.
Kendalian Broccoli and Stilton soup
It looks positively alien but keeps Planet Matt feeling out of this World!
2 heads of broccoli
2 large slices of Stilton
1/2 pt of vegetable or chicken stock (add more if the soup is too thick)
1 large pot of double cream
Big nob of butter
splash of sherry
salt , black pepper and sugar
I know all my recipes seem to contain pots of cream and big nobs of butter, my rationale is that these meals are shared between at least five people and any dish made with butter or cream always tastes nice and never curdles. my motto for cooking is "If it goes wrong curry it!"
Fry the broccoli in the butter until bright green add the stock and a pinch of sugar and cook until tender. Next add the cream and sherry and then whizz up using a hand blender. add more stock if too thick. Crumble the Stilton into the soup and stir until melted Taste and season with plenty of sea salt and freshly ground black pepper.
Have a souper evening! mucho love xxx
Monday, 27 February 2012
Monday 27th February 2012
When I was a little girl in the 1970s , the sun always seemed to shine, I was going to grow up to be Sandy from Grease or one of Charlie`s Angel`s at the very least!The most exotic thing I`d ever eaten was a Pot noodle and a Cornetto. My mum didn`t have to work and so there was always a tidy house and lovely tea to come home to. I can remember tasting my first Mcdonalds in London , happily sharing a Big Mac with Tim and Jamie between the three of us . All these childhood memories of food are sweet as they have been reheated in my memory microwave. Memory is seated in the heart and this pudding comes from a time when "The Good Life" was on the telly and life like my recipes was sweet and ever so simple.
Ginger nut log
1 packet of gingernuts
1 large pot of double/whipping cream (whipped!)
1 glass of cream sherry or whiskey or whatever`s your poison or guilty pleasure (I like Amaretto)
Whip the cream
Dip the biscuits individually into the booze
Sandwich together with the cream in between
When you have used all the biccys cover the entire log with the remaining cream.
Leave to soak in for a few hours in the fridge and it tastes divine like a 70s Tiramisu if you like.
Right I`m off to Listen to "Bill Withers - Lovely day " and dream of dancing to "Gino" at the Youth club with Christopher Baines, my first love.
When I was a little girl in the 1970s , the sun always seemed to shine, I was going to grow up to be Sandy from Grease or one of Charlie`s Angel`s at the very least!The most exotic thing I`d ever eaten was a Pot noodle and a Cornetto. My mum didn`t have to work and so there was always a tidy house and lovely tea to come home to. I can remember tasting my first Mcdonalds in London , happily sharing a Big Mac with Tim and Jamie between the three of us . All these childhood memories of food are sweet as they have been reheated in my memory microwave. Memory is seated in the heart and this pudding comes from a time when "The Good Life" was on the telly and life like my recipes was sweet and ever so simple.
Ginger nut log
1 packet of gingernuts
1 large pot of double/whipping cream (whipped!)
1 glass of cream sherry or whiskey or whatever`s your poison or guilty pleasure (I like Amaretto)
Whip the cream
Dip the biscuits individually into the booze
Sandwich together with the cream in between
When you have used all the biccys cover the entire log with the remaining cream.
Leave to soak in for a few hours in the fridge and it tastes divine like a 70s Tiramisu if you like.
Right I`m off to Listen to "Bill Withers - Lovely day " and dream of dancing to "Gino" at the Youth club with Christopher Baines, my first love.
Sunday, 26 February 2012
Sunday 26th February 2012
Spring is on her way but while we are still in February it`s OK to retreat to our lairs and have a carbohydrate party! This brilliant potato dish has been passed down from the very special Poppa Neal who is hopefully backing a winner in that bookies in the sky. You never know when it`s going to be last orders at the bar, so keep your glass half full and treat everyday like it`s your birthday.
Anchovy hotpot
5 large red skinned potatoes , peeled and sliced wafer thin
1 large pot of double cream
1 can of anchovies in oil
sea salt and black pepper
layer the potatoes in a pot and salt and pepper each layer and scatter the chopped up anchovies and oil in between too.
Pour on the cream and cover with foil,cook for an hour and a half or longer until soft in a medium oven. It doesn`t taste fishy at all just wonderfully seasoned.
This is delicious with anything! Happy Monday everyone the thought of What`s for dinner keeps my pecker up and yours too I hope.xx
Spring is on her way but while we are still in February it`s OK to retreat to our lairs and have a carbohydrate party! This brilliant potato dish has been passed down from the very special Poppa Neal who is hopefully backing a winner in that bookies in the sky. You never know when it`s going to be last orders at the bar, so keep your glass half full and treat everyday like it`s your birthday.
Anchovy hotpot
5 large red skinned potatoes , peeled and sliced wafer thin
1 large pot of double cream
1 can of anchovies in oil
sea salt and black pepper
layer the potatoes in a pot and salt and pepper each layer and scatter the chopped up anchovies and oil in between too.
Pour on the cream and cover with foil,cook for an hour and a half or longer until soft in a medium oven. It doesn`t taste fishy at all just wonderfully seasoned.
This is delicious with anything! Happy Monday everyone the thought of What`s for dinner keeps my pecker up and yours too I hope.xx
Saturday, 25 February 2012
Saturday 25th February 2012
Last night my son was rushed to hospital for an operation and thankfully all is well. All my worries about me evaporated and all I wanted was for him to be home and well. Thanks to the fabulous NHS that has happened,,,all he wanted tonight was Pie and Mash and a mummy`s cuddle. Hey presto...
Jimmy`s chicken pie
6 chicken thighs
2tablespoons of oil
1lb sliced leeks
2 cloves of crushed garlic
6 sticks of celery
1 tbs plain flour
1/2 pt chicken stock
7oz cream cheese
pinch of freshly torn tarragon
Crumble topping
3oz strong cheese
30z butter
3oz oats
3oz plain/wholewheat flour
Fry chicken, garlic, leeks and celery in the oil and place in a dish then add flour to the pan and the stock and stir until thickened.Next add the cheese and tarragon and pour over the chicken. To make the crumble mix the flour and oats together rub in the butter with your fingertips and finally stir in the grated cheese then sprinkle over the chicken and leeks and bake in Gas mark 6 (200 degrees) oven for 1/2 an hour.
Serve with some green beans and buttery mash and a massive cuddle.
2 million calories no doubt but so what, James is well.xxx
Last night my son was rushed to hospital for an operation and thankfully all is well. All my worries about me evaporated and all I wanted was for him to be home and well. Thanks to the fabulous NHS that has happened,,,all he wanted tonight was Pie and Mash and a mummy`s cuddle. Hey presto...
Jimmy`s chicken pie
6 chicken thighs
2tablespoons of oil
1lb sliced leeks
2 cloves of crushed garlic
6 sticks of celery
1 tbs plain flour
1/2 pt chicken stock
7oz cream cheese
pinch of freshly torn tarragon
Crumble topping
3oz strong cheese
30z butter
3oz oats
3oz plain/wholewheat flour
Fry chicken, garlic, leeks and celery in the oil and place in a dish then add flour to the pan and the stock and stir until thickened.Next add the cheese and tarragon and pour over the chicken. To make the crumble mix the flour and oats together rub in the butter with your fingertips and finally stir in the grated cheese then sprinkle over the chicken and leeks and bake in Gas mark 6 (200 degrees) oven for 1/2 an hour.
Serve with some green beans and buttery mash and a massive cuddle.
2 million calories no doubt but so what, James is well.xxx
Friday, 24 February 2012
Friday 24th February
Friday is the best night of the week . Red wine and a coal fire and a snuggle on the sofa accompanied by Chicken kebabs!! As a student I worked in a Turkish restaurant in Manchester and their fridge was my fridge hence I had a bottom as big as Turkey. Never mind once they knew I could cook I always got the tastiest boys! All my culinery skill is down to Garo Cetinoglu xxx
Chicken Kebabs
6 skinless chicken thighs
Olive oil
garlic
tomato puree
salt
2 white onions
2 green peppers
kebab skewers
This one is so easy but tastes like heaven. These taste so much more delicious if left to marinate in the fridge for a few hours or overnight. Chop up the chicken into bite sized pieces season with lots of salt, oil and tomato puree and 4 crushed cloves of garlic. Just before grilling thread onto wooden skewers with alternate layers of onion and sweet green pepper grill til a bit charred serve with toasted garlic pittas and a big dollop of hummus.
Mucho love, enjoy the weekend. Clarey xxx
Friday is the best night of the week . Red wine and a coal fire and a snuggle on the sofa accompanied by Chicken kebabs!! As a student I worked in a Turkish restaurant in Manchester and their fridge was my fridge hence I had a bottom as big as Turkey. Never mind once they knew I could cook I always got the tastiest boys! All my culinery skill is down to Garo Cetinoglu xxx
Chicken Kebabs
6 skinless chicken thighs
Olive oil
garlic
tomato puree
salt
2 white onions
2 green peppers
kebab skewers
This one is so easy but tastes like heaven. These taste so much more delicious if left to marinate in the fridge for a few hours or overnight. Chop up the chicken into bite sized pieces season with lots of salt, oil and tomato puree and 4 crushed cloves of garlic. Just before grilling thread onto wooden skewers with alternate layers of onion and sweet green pepper grill til a bit charred serve with toasted garlic pittas and a big dollop of hummus.
Mucho love, enjoy the weekend. Clarey xxx
Thursday, 23 February 2012
I am a tired out teacher with three delicious children and a hungry husband living in the lovely lake district where it rains everyday.My kitchen is my sanctuary , cooking for my family is what I live for. Food = Love in my house. So I thought I might share my recipes with anyone like me who gets asked every night without fail "What`s for dinner?" I believe we are only on this planet to make life less difficult for each other, so remember you`re always invited to my table.
Thursday 23rd February
Chickpea curry
This is so easy and quick and is the sort of bowlful that would go down well if you`ve had a bad day or had your heart broken lately.
Ingredients
1 can of chickpeas
2 tablespoons of curry paste (madras tonight for me)
1 red onion , chopped
4 cloves of garlic (you`re not snogging anyone so why worry!)
1 tin of coconut milk
1 tablespoon of sugar
Salt and pepper
Big bunch of coriander
Big nob of butter
splash of sherry
So here`s what you do...
Melt the butter in the pan and fry up the onion and garlic and curry paste for 2 mins. Add the chickpeas and a slug of sherry that would satisfy your Nanna. Add the coconut milk and sugar and cook for ten minutes or until it has reduced a little. Stir in the roughly chopped coriander and you`re good to go. Add salt and pepper.
Eat with toasted buttered naans and a blob of harissa hummus. Tabouleh is gorgeous with this but I`ll tell you about that one tomorrow. have a good night o gorgeous ones.
Thursday 23rd February
Chickpea curry
This is so easy and quick and is the sort of bowlful that would go down well if you`ve had a bad day or had your heart broken lately.
Ingredients
1 can of chickpeas
2 tablespoons of curry paste (madras tonight for me)
1 red onion , chopped
4 cloves of garlic (you`re not snogging anyone so why worry!)
1 tin of coconut milk
1 tablespoon of sugar
Salt and pepper
Big bunch of coriander
Big nob of butter
splash of sherry
So here`s what you do...
Melt the butter in the pan and fry up the onion and garlic and curry paste for 2 mins. Add the chickpeas and a slug of sherry that would satisfy your Nanna. Add the coconut milk and sugar and cook for ten minutes or until it has reduced a little. Stir in the roughly chopped coriander and you`re good to go. Add salt and pepper.
Eat with toasted buttered naans and a blob of harissa hummus. Tabouleh is gorgeous with this but I`ll tell you about that one tomorrow. have a good night o gorgeous ones.
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