Now we have a new veg box supplier, I plan to record each delivery.
tomatoes, bananas, cauliflower, cabbage, oranges, apples, pears, onions, parsnips, courgettes, cucumber, red pepper, plums.
Now we have a new veg box supplier, I plan to record each delivery.
tomatoes, bananas, cauliflower, cabbage, oranges, apples, pears, onions, parsnips, courgettes, cucumber, red pepper, plums.
A plum and apple pudding, topped with a sponge made with ground almonds. |
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A fish pie – white fish, prawns, fennel, spinach, cheesy mash. |
Last night was lentil lasagne – I suppose, in fact, I was using up half of a huge bag of spinach. I had the lentils, I had the bechamel sauce made, I had the spinach, the grated cheese, the lasagne … I got the dish out of the cupboard, and WOE! …
… of the oven. I’m trying to cook in a different style – more on the hob, and less lighting of the big oven unless I can use it for more than one thing. I have a decent oven in the microwave, so I use that more now as well.
We were supposed to be going out last night, but one of the cats is unwell, and we didn’t want to leave her. Of course, we had nothing planned for supper, so we pulled the last tub of chilli from the freezer (must make some more!), and as it was frozen solid, I set it in a small cast iron casserole in a low oven to thaw …
Now, this really was quite barking, and I wasn’t at all sure it would work, but nothing ventured, etc.
As I said, there was more duck left on the carcass than we thought, so risotto seemed appropriate. Basic rule of risotto in this house is 5 oz risotto rice to 1 pint liquid; the liquid can be anything you like, or a permutation there of – stock, wine, lemon juice, water. So, I thought, in a mad, end-of-the-week sort of way, why not use up the bit of coconut milk left from the spring greens the other night …
We had some apricots going wrinkly, and some blueberries that needed using up. I halved the apricots and removed the stones, then put them and the blueberries in a shallow pan with a little water, some honey, and a good pinch of ginger. Simmered them gently for about five minutes.
I beat 125g of butter, 200g of granulated sugar and a slosh of vanilla essence until light and fluffy, then added 40g ground almonds, 125ml of yogurt, 125ml of milk and two eggs, and beat again. Then folded in 150g plain flour and a teaspoon of baking powder (I never use self raising).
I put the fruit in the bottom of an 8″ silicone sponge pan, and poured the cake batter on top. Cooked at gas 4/180˚C for about 45 minutes.
This would work well with any soft fruit, I think – it certainly worked very well with blueberries and apricots!
using up: spring greens
This is a really simple and easy dish, and vegan to boot, which is always useful to have in your arsenal of recipes.
Originally published at Reactive Cooking. |
is very fond of kabanos sossidge for his luncheon, which we buy in bulk from Costco. However, the trip before last, they had no kabanos (and no Beurre Isigny either, which was a bit of a blow), so he bought a few packs of sausage from one of the Polish shops. They weren’t nearly as nice, and some of them have languished in the fridge and need using up.
Read more by following the link below
Originally published at Reactive Cooking. |
We fancied sossidges last night; we usually have these either with mash and onion gravy, or with fried spuds and baked beans. But as there was half a cabbage that needed eating …
Originally published at Reactive Cooking. |