tag:blogger.com,1999:blog-84866185639438461722024-02-10T09:49:39.347+00:00Abbe's Cooking AnticsAn edible affairAbbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-8486618563943846172.post-87096926783840471122016-09-05T14:40:00.003+01:002016-09-05T14:40:51.865+01:00* Easy Homemade Enchilada Sauce {Fat Free}<div style="text-align: justify;">
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I'm still in a constant war with my weight, but I've finally begun to win more battles than I lose. You can probably tell by the fact that I've been labeling my recipes with Slimming World Syns rather than calories or points... that I have given the Slimming World WOE (Way Of Eating) a go... and so far so good... kind of - I have friends that have lost double the amount of weight that I have in half the time but I honestly don't care because this time it's staying off... again - kind of.<br />
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Most slimming world recipes drop cooking fats/oils and full fat products such as coconut milk, mayonnaise etc in favour of low cal sprays and low fat product alternatives, plus they don't tend to use any type of cream or butter and these have been my main concessions. I gave the fat free natural yogurt, fromage frais and quark a shot for a month or so in quite a few recipes - and hated them so have found alternatives. I'm not combining frog spit with calves ear lobes (not that that's what Slimming World is), so rest easy that all you have to do to <i><b>unslimmingworld</b></i> my recipes (currently) - is to swap back in the cooking fat/oil and full fat products... if that's what floats your boat. Personally my boat had stopped floating because it was weighed down with so much arse and I'm not getting any younger despite not telling anyone when my birthday is. Apparently, the fact that they don't know - doesn't mean it doesn't happen. Who knew??!!??<br />
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This <b>Easy Homemade Enchilada Sauce </b>(Did you see what I did there? I <b>bolded</b> it... in case you forgot why you were here... I know <i>I</i> did.)<b> </b>came about because I was looking for a recipe to use up some rice and came across quite a few recipes for enchilada rice casseroles... I decided to make my own enchilada sauce to go in one because of the whole "boat that doesn't float" thing (plus I don't like jarred sauces) and it was scrumptious.<br />
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It was also easier than bunging on a pair of flip flops and flipflopping down the road to Sainsbury in the pouring rain. Those buggers get slippy when they're wet and I'm not ready to swap them for welly boots just yet. Plus Summer. It <i><b>is</b></i> still Summer. Until September 21st. The planet might not know it, because apparently it no longer takes any notice of The Calendar (wish my birthday didn't)... but it is.... still... Summer...<br />
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Kind of.<br />
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<b><u><span style="font-size: x-large;">Easy Homemade Enchilada Sauce</span></u></b><br />
<b><br /></b><b>Makes one shop bought quantity/jar</b><br />
<b>Syns per serving on Extra Easy - Free</b><br />
<b><br /></b><b>Prep time - 5</b><br />
<b>Cooking time - 15 minutes</b><br />
<b>Total time - 20 </b><br />
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<u><b>You will need</b></u><br />
A non stick or well seasoned saucepan<br />
A stick blender with chopping attachment or a food processor<br />
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<b><u>Ingredients</u></b><br />
1 large onion - roughly chopped<br />
1 red/orange or yellow pepper - roughly chopped<br />
2 cloves garlic - peeled<br />
1 tsp ground cumin<br />
1 tsp smoked paprika<br />
1 tsp paprika<br />
1 tsp ground coriander<br />
1 tsp chilli powder (or 2 if that floats your boat)<br />
1 tsp dried oregano<br />
16floz/500g tomato passatta<br />
1 tbsp tomato puree<br />
1 tsp sugar<br />
juice of half a lime<br />
sea salt<br />
ground black pepper<br />
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<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Put the onion, pepper and garlic in your chosen food processor and blitz until a rough paste.</li>
<li style="text-align: justify;">Place the pan over a low to medium heat and scrape in the onion mixture, it should be quite juicy so needs to cooking oil. Cook gently for about 3-5 minutes, stirring occasionally to prevent sticking.</li>
<li style="text-align: justify;">Add the all of the spices, the chilli powder and the oregano and stir to combine, cook for 1 minute.</li>
<li style="text-align: justify;">Pour in the passatta and stir in the tomato puree, sugar and lemon juice.</li>
<li style="text-align: justify;">Leave to cook gently for a further 10 minutes.</li>
<li style="text-align: justify;">Season and use as required.</li>
</ul>
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<b>EAT!</b></div>
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Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com0tag:blogger.com,1999:blog-8486618563943846172.post-64545645156720111432016-08-31T09:55:00.002+01:002016-09-02T12:08:45.769+01:00* Smoky Sausage and Beans<div style="text-align: justify;">
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I started this post with the pre-requisite "This Smoky Sausage and Beans.... yadayada" and got bored before the first punctuation mark. You can read the recipe then... maybe even <i>cook</i> it... to find out just how yummy it is, but it'll have to sell itself because today my legs feel like jelly -which is far more important (and apparently affecting my ability to concentrate)...<br />
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... My legs feel like jelly because I walked a million miles yesterday in the pursuit of a Curly Wurly Thick Shake from <a href="http://www.theterracecafebar.co.uk/" target="_blank">The Terrace Cafe/Bar on Plymouth Hoe</a>... and a packet of Cornish Clotted Cream Fudge from the Barbican.<br />
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After consuming both (and a panini - go me) within a one hour time slot I confess to feeling a little bit sick and a lot guilty. I hate feeling guilty about being indulgent - so I came home, knackered myself on the exercise bike then dragged my Boldest and her Bairn out for a bimble around the neighbourhood... then this morning I got on the exercise bike again.<br />
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In a minute I'm off out with Boldest, her Bairn and my Little Man for a stroll along the Cornish Coast from Lantic Bay to Polruan... where no doubt another panini awaits. I'm not sure I'll be able to stand upright by the end of the day.<br />
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If there's a fudge shop in Polruan I'm selling the bike when I get home.</div>
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<b><u><span style="font-size: x-large;">Smoky Sausage and Beans</span></u></b><br />
<b><br /></b><b>Serves 4</b><br />
<b>Syns per serving on Extra Easy - 1.5</b><br />
<b><br /></b><b>Prep time - 10</b><br />
<b>Cooking time - 35 minutes</b><br />
<b>Total time - 45 minutes </b><br />
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<u><b>You will need</b></u><br />
A large non stick skillet/frying pan.<br />
A grill/broiler<br />
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<b><u>Ingredients</u></b><br />
Low Cal Cooking Spray (Fry Light)<br />
12 Chicken Italia Sausages (I used Heck)<br />
3 red onions - sliced<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
2 tsp smoked paprika<br />
1 tsp chilli powder<br />
400g/14oz can chopped tomatoes<br />
400g/14oz can baked beans<br />
400g/14oz can kidney beans - drained and rinsed<br />
1 tbsp tomato puree<br />
Sea Salt<br />
Ground Black Pepper<br />
Handful chopped fresh flat leaf parsley (optional)<br />
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<br />
<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Grill the sausages under a medium heat until lightly browned all over. Place to one side.</li>
<li style="text-align: justify;">Place the pan over a medium heat and chuck in the onions - spray with fry light and cook gently, giving the occasional stir for about 5 minutes or until beginning to soften.</li>
<li style="text-align: justify;">Add in the cumin, coriander, paprika and chilli powder and cook for a few seconds more, stirring continuously.</li>
<li style="text-align: justify;">Pour in the tomatoes, rinse the tomato can out with water (half fill it) and add that in too. Stir in the baked beans, kidney beans and tomato puree and bring to a gentle simmer. </li>
<li style="text-align: justify;">Place the sausages into the pan with everything else and cook gently for 20 minutes, remembering to give the occasional stir.</li>
<li style="text-align: justify;">Season to taste with salt and pepper, then garnish with the chopped parsley.</li>
</ul>
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<b>EAT!</b></div>
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<b>NOTE: </b>You can fry the sausages off in the pan, if you choose and remove them before putting the onions in. I chose not to because grilling them produced a better all over tan.<br />
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Adapted from <b>Without The Calories - Comfort Food</b> - by Justine Pattison.</div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com0tag:blogger.com,1999:blog-8486618563943846172.post-59419153180279525932016-08-29T10:11:00.002+01:002016-08-29T10:11:56.743+01:00* Hot Smoked Salmon Kedgeree Stir Fry<div style="text-align: justify;">
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I LOVE Hot Smoked Salmon. I have a hard time not eating it straight out of the fridge, with only my fingers for garnish. You can't disguise the fact that you've just raided the fridge and helped yourself to a rather large flake of the stuff, because it's quite strong smelling in it's smokiness. So I leave the fridge foraging for when no one is home and the windows are wide open... and for when I've locked the cat in the garage. If I <i>don't</i> lock the cat in the garage he comes charging in through the cat flap at the first whiff - meowing "CHRISTMAS" at top volume.<br />
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This Hot Smoked Salmon Kedgeree Stir Fry was born of a want for kedgeree and pure unadulterated laziness. I can't be bothered to cook up a storm most mornings and I want my first meal of the day to take as little time as possible to prepare so that I can stuff my face in a leisurely fashion and enjoy a pint of coffee whilst I wake up... plus - I don't like egg white. Kedgeree usually involves egg of some description. Boiled, poached or fried depending on the person cooking it. I honestly wish I could stand the texture of egg white because I would love to try Eggs Benedict or Huevos Rancheros but after 44 years it just ain't gonna happen. So I tend to stir a whole beaten egg into my kedgeree as a substitute and it works better with the stir fry method than any other...<br />
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... and there's that whole need for speed thing...<br />
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<b><u><span style="font-size: x-large;">Hot Smoked Salmon Kedgeree Stir Fry</span></u></b><br />
<b><br /></b><b>Serves 4 for Breakfast or 3 for Brunch</b><br />
<b>Syns per serving on Extra Easy - None</b><br />
<b><br /></b><b>Prep time - 5 minutes</b><br />
<b>Cooking time - 15 - 20 minutes</b><br />
<b>Total time - 20 - 25 minutes</b><br />
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<u><b>You will need</b></u><br />
A large non stick skillet/frying pan with lid.<br />
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<b><u>Ingredients</u></b><br />
Low Fat Cooking Spray (Fry Light)/1 tbsp olive oil (if not monitoring butt expansion)<br />
1 onion - diced<br />
2 fat cloves garlic - crushed<br />
1/2 tsp ground cumin<br />
1/2 tsp ground coriander<br />
1/2 tsp ground turmeric<br />
1/4 tsp ground cinnamon<br />
1/4 tsp chilli powder<br />
450g/1lb cooked, cold rice (I used white basmati)<br />
2 tbsp water<br />
1 egg beaten<br />
4 spring onions - chopped<br />
1 tbsp chopped fresh parsley<br />
1 tbsp chopped fresh coriander/cilantro<br />
185g/6oz Hot Smoked Salmon<br />
Juice of half a lemon<br />
<br />
<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Place the pan over a medium heat and chuck in the diced onions, spray with fry light and give a quick stir before popping the lid on. Cook gently for about 8 minutes, or until softened - giving the occasional stir.</li>
<li style="text-align: justify;">Add the crushed garlic and all of the spices and cook for about a minute, stirring. You may want to add a few more sprays of oil at this juncture to moisten everything up a bit.</li>
<li style="text-align: justify;">Stir in the cold cooked rice and 2 tbsps of water and turn the heat up ever so slightly.</li>
<li style="text-align: justify;">Keep stirring the rice gently until it's hot and has taken on the colour of the spices (about 4 minutes) then add the beaten egg, leave it for 30 seconds or so then stir the egg through the spiced rice.</li>
<li style="text-align: justify;">Stir in the spring onions and fresh herbs then gently flake the salmon into the rice. Stir gently to combine and heat through the fish - about 2 minutes.</li>
<li style="text-align: justify;">Finish with the lemon juice and serve.</li>
</ul>
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<b>EAT!</b></div>
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<b>NOTE:</b> I used a low calorie cooking spray in this for the soul purpose of shrinking my butt size, but by all means squodge in a dollop of olive oil in it's place - it will help the spices blend more thoroughly into the dish. Just remember to add in the syns/calories/points etc if you do so... and are dieting. Bit daft to do all of that if you're not.</div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com0tag:blogger.com,1999:blog-8486618563943846172.post-57414147894922423252016-08-25T14:15:00.001+01:002016-08-25T14:15:23.023+01:00* Beef Rendang<div style="text-align: justify;">
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This Beef Rendang has been lightened up by omitting the cooking oil at the beginning. It's a recipe that I adapted to be slightly more Slimming World Friendly and to suit my own taste buds. I've deseeded the chilli and added in chilli powder because it allows me more control over the amount of heat in the dish - but by all means leave the seeds in if you like the major burn that a fresh chilli can produce...<br />
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So... this could become a *thing* again (blogging). Well, for a little a while any way - at least until I spot a new shiny and chase it, whatever it may be.<br />
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I honestly thought I'd never blog a food recipe again - though I have kept my friends entertained (bored shitless) with photos of my experiments on my personal facebook page - I chucked all of my accumulated food props out when we moved home a year ago - including my beloved and much worn bread board that I used in the majority of my food photos. I also lost my beautiful desktop and pricey photo/paint program when The Little Man in our lives downloaded so much crap onto my pc that it kind of imploded.<br />
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He's not allowed on this one. It's not all singing and dancing like the last one... but if he breathes on it, I may kill him.<br />
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So... I'm going to *wing it* on the photo front for a bit and see how it goes - hopefully I won't put anything that resembles a pile of puke with rice, up for your perusal...<br />
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Oh... wait...</div>
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<b><u><span style="font-size: x-large;">Beef Rendang</span></u></b><br />
<b><br /></b><b>Serves 4</b><br />
<b>Syns per serving on Extra Easy - 4.5 if adding gravy, 3.5 without.</b><br />
<b><br /></b><b>Prep time - 10 minutes</b><br />
<b>Cooking time - 35 minutes</b><br />
<b>Total time - 45 minutes</b><br />
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<u><b>You will need</b></u><br />
A large non stick skillet/frying pan with lid.<br />
A food processor ( I used a stick blender with a processor attachment)<br />
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<b><u>Ingredients</u></b><br />
2 onions - peeled<br />
6 cloves garlic - peeled<br />
1 thumb size piece of ginger - peeled<br />
30g/ 1oz bunch coriander/cilantro<br />
1 red chilli - deseeded<br />
1 tsp chilli powder<br />
1 tsp ground tumeric<br />
<span style="font-size: xx-small;">1/2 </span>tsp ground cinnamon<br />
450g/ 1lb left over cooked beef - chopped/shredded (I used silverside from a roast dinner but brisket works too)<br />
400g/14oz can of light coconut milk<br />
Left over beef gravy (Optional)<br />
Salt<br />
Pepper<br />
1 lime<br />
<br />
<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Put the onions, garlic and ginger into the food processor along with the coriander stalks and most of the leaves (just leave enough leafage for garnish), the fresh chilli, chilli powder, turmeric and cinnamon... and blitz into a paste.</li>
<li style="text-align: justify;">Place the non stick pan over a medium heat and scrape the paste into it - there is no need for oil of any kind, the paste is wet enough to cook in it's own moisture - place the lid on top and cook gently for 15 minutes, making sure to give the occasional stir. The paste should turn from a bright grass green to a more golden colour.</li>
<li style="text-align: justify;">Stir the beef into the pan along with the coconut milk, half fill the tin with water and add that too... and any left over gravy. At this point the sauce is very runny so leave the lid off for the rest of the cooking.</li>
<li style="text-align: justify;">Add a pinch of salt and pepper, mix it in then leave to simmer gently for another 15 to 20 minutes or until the sauce is the thickness that you desire.</li>
<li style="text-align: justify;">Finely grate the zest of the lime into the curry, then squeeze in half of the juice - leaving the other half to be cut into wedges for garnish along with any remaining coriander leaves.</li>
<li style="text-align: justify;">Serve with basmati rice or cauliflower couscous and a dollop of fat free natural yogurt.</li>
</ul>
<br />
<div style="text-align: center;">
<b>EAT!</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoY85p_PMwF_AAjWrGSmF2-MgRoHSRkB44QXPYJyV-zCDOpSd0KfQonXtWVNCdYQqWclC6MlK1IFO1PcY1MR4Tf8vGcD4toHNIjpzTFftSCCNVDCeQV8vd0s_h3GAoprkrJ6IDYTqEA/s1600/Beef-Rendang_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoY85p_PMwF_AAjWrGSmF2-MgRoHSRkB44QXPYJyV-zCDOpSd0KfQonXtWVNCdYQqWclC6MlK1IFO1PcY1MR4Tf8vGcD4toHNIjpzTFftSCCNVDCeQV8vd0s_h3GAoprkrJ6IDYTqEA/s1600/Beef-Rendang_02.jpg" /></a></div>
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<b><br /></b></div>
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Adapted from Jamie Oliver's book - <b>Save with Jamie</b></div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com2tag:blogger.com,1999:blog-8486618563943846172.post-64518381705103211372016-08-22T12:18:00.000+01:002016-08-22T14:02:19.557+01:00* Sweet Lamb and Chickpea Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7FWbwE29Esq9VTgRew_mQNSLzo6GXzrWPDhAM7juR51862-jNNmq6D5pznJvYoO422Q3m97Fi6u9DNKY-dmSHDtMX_5OwKXsdonCHdFpuAnZnx_sZjeU_RtVLdLuydoaPLh268e1AQ/s1600/sweet-lamb-and-chickpea-casserole-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7FWbwE29Esq9VTgRew_mQNSLzo6GXzrWPDhAM7juR51862-jNNmq6D5pznJvYoO422Q3m97Fi6u9DNKY-dmSHDtMX_5OwKXsdonCHdFpuAnZnx_sZjeU_RtVLdLuydoaPLh268e1AQ/s320/sweet-lamb-and-chickpea-casserole-recipe_01.jpg" width="319" /></a></div>
I'm just going to leave this here... and pretend that I have been updating this blog on a regular basis over the past three years, that my food photography skills have vastly improved (hahahahahaaaa), that I totally planned this and didn't actually just take a random photo of my cooking and think "Dammit I'm never going to remember this recipe unless I write it down... where can I put it so that I don't lose it?"<br />
<br />
Perhaps if I slope quietly off into the ether that is my life, I'll get away with it... Not that I'm expecting some sort of hidden fan base to suddenly arrive and start crying with joy - though maaan that would feed the ego somewhat (it has shrunk in recent years to size of a small barge - it no longer has it's own seat at the table and even gave up the spare bed at some point when I wasn't looking).<br />
<br />
This Sweet Lamb and Chickpea Casserole is the most recent recipe I have converted to as low fat as I can handle in my never ending endeavour to drop a dress size. I've probably lost the same 10lbs a million times over in the past three years. I blame wine.. and the husband, of course.<br />
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Should you stumble back across my path after all this time and decide to give this recipe a shot - I hope you enjoy it. Please excuse my less than professional photo - my camera got destroyed by sand in the lens a few years back whilst on holiday in Crete and I never bothered to replace it. I'm still working out how to get the best out of my S7's built in camera...<br />
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... and the rest of my life ;-)
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<b><u><span style="font-size: x-large;">Sweet Lamb and Chickpea Casserole</span></u></b><br />
<b><br /></b><b>Serves 4</b><br />
<b>Syns per serving <sup style="background-color: white; font-family: arial, sans-serif; line-height: 0.9;">1</sup><span style="background-color: white; font-family: "arial" , sans-serif; font-size: x-small; line-height: 18.2px;">⁄2</span></b><br />
<b><br /></b><b>Prep time - 15 minutes</b><br />
<b>Cooking time - 45 - 55 minutes</b><br />
<b>Total time - 1hr - 1hr 10 minutes</b><br />
<br />
<u><b>You will need</b></u><br />
A large non stick skillet/frying pan with lid.<br />
<br />
<b><u>Ingredients</u></b><br />
Low fat cooking spray (sunflower oil fry light)<br />
2 large red onions - finely sliced<br />
2 fat cloves garlic - finely sliced<br />
1 lb/500g lamb leg steaks - cut into medium chunks (about 2cm)<br />
1 tsp ground cumin<br />
1 heaped tsp chilli powder (I used a medium spiced one)<br />
2 tsp sweet smoked paprika<br />
14 oz/400g can chopped tomatoes<br />
14 fl oz/400ml lamb stock (or chicken if you don't have lamb)<br />
14 oz/ 400g can chickpeas (drained and rinsed)<br />
2 tsp honey<br />
grated zest of one lemon<br />
A handful of fresh coriander (cilantro) - chopped<br />
<br />
<b><u>Method</u></b><br />
<br />
<ul>
<li style="text-align: justify;">Place the pan on a medium heat, add the onion and spray them with the cooking spray (about ten sprays) - cook very gently for about 8 minutes or until they start to become slightly sticky and soft, then add the garlic and cook for a further 2 minutes.</li>
<li style="text-align: justify;">Remove the onion mixture from the pan (I just scooped mine out onto a clean chopping board), turn the heat up slightly, place the pan back on the heat then add the lamb - no need for any cooking fat, just let the lamb brown gently, stirring for about 5 minutes.</li>
<li style="text-align: justify;">Tip the onion mixture back in and add all of the spices (cumin, chilli powder, smoked paprika), stir together and cook for a minute or so.</li>
<li style="text-align: justify;">Add the tomatoes, stock and chickpeas then stir in the honey and lemon zest. Bring to a boil (popping the lid on at this point speeds that up a bit) then turn down the heat and simmer gently <b>with the lid off</b> until the lamb is cooked through and the casserole is the desired thickness - I like mine saucy rather than runny.</li>
<li style="text-align: justify;">Stir in the chopped coriander and serve with coucous or brown rice.</li>
</ul>
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<div style="text-align: center;">
EAT!</div>
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Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com5tag:blogger.com,1999:blog-8486618563943846172.post-53785850831700889372014-03-22T16:40:00.001+00:002014-03-22T16:50:28.424+00:00* Pork Meatballs with Chipotle Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgEyczNlgcsWQX6M-DCzUUIDKyjKcrLsdiNmde1f7jpgP4AMi1Gu9Bab9RqFAeCSNCs3U0bgSSLYUX44Qngm-SxCXQ6gBfmUT8T2sjdKKnX9HRnOTfNAoXPqzoBDXwe3CvjtmaAQo-g/s1600/pork-meatballs-with-chipotle-tomato-sauce-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pork Meatballs with Chipotle Tomato Sauce Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgEyczNlgcsWQX6M-DCzUUIDKyjKcrLsdiNmde1f7jpgP4AMi1Gu9Bab9RqFAeCSNCs3U0bgSSLYUX44Qngm-SxCXQ6gBfmUT8T2sjdKKnX9HRnOTfNAoXPqzoBDXwe3CvjtmaAQo-g/s1600/pork-meatballs-with-chipotle-tomato-sauce-recipe_01.jpg" height="300" title="Pork Meatballs with Chipotle Tomato Sauce Recipe" width="400" /></a></div>
<div style="text-align: justify;">
I am currently going through yet another "use up everything in the freezers" phase. It's only going to last long enough for me to make enough room to stuff more stuff in them... and also long enough to discover a million different ways to cook pork mince - I have a crap ton of the stuff... of course, I didn't know this when I started this phase. If I had, I might still be endeavouring to cram everything into my freezers with a shoe horn. There's only so much pork mince a person can eat before they start oinking.</div>
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<br /></div>
<div style="text-align: justify;">
Or before one's husband begins to roll his eyes and ask... "Pork mince <i><b>again</b></i>??? Have we started a pig farm and this is your way of telling me?"</div>
<div style="text-align: justify;">
"No - but if you'd like to take over the cooking from now on.....?"</div>
<div style="text-align: justify;">
"Nothat'sokay."</div>
<div style="text-align: justify;">
"Thought so. Have another meatball... we have a freezer full of them."</div>
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<br /></div>
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We don't... but for the sake of winding him up, I just can't resist.</div>
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<div style="text-align: justify;">
So... as you can see... I made these Pork Meatballs with Chipotle Tomato Sauce. They're rich and spicy and busting with flavour and are also fairly easy on the calories.... yes... I am still dieting, or rather - since my last post I sort of, kind of, might have... eaten my own body weight in chocolate (again)... and decided I should <i>probably</i> start making an effort to ensure that I only ever require one seat on an aeroplane...</div>
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<br /></div>
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... to house my bum...</div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<b><u><span style="font-size: x-large;">Pork Meatballs with Chipotle Tomato Sauce Recipe</span></u></b><br />
<b><br /></b>
<b>Serves 4</b><br />
<b>Calories per serving - 395</b><br />
<b><br /></b>
<b>Prep time - 20 minutes</b><br />
<b>Cooking time - 35 - 40 minutes</b><br />
<b>Total time - 55 minutes - 1 hr</b><br />
<br />
<u><b>You will need</b></u><br />
A large non stick skillet/frying pan with lid.<br />
<br />
<b><u>Ingredients</u></b><br />
<u>Meatballs</u><br />
1lb or 500g pork mince (ground pork)<br />
70g fresh bread crumbs<br />
1 bunch fresh coriander (leaves only, reserve stems) - finely chopped<br />
1 tsp smoked paprika<br />
1/2 onion - finely chopped<br />
1 egg<br />
salt<br />
pepper<br />
<br />
<u>Sauce</u><br />
2 oz/50g smoked streaky bacon (or pancetta)<br />
1 onion - sliced<br />
<span style="font-size: x-small;">1/2</span> yellow bell pepper - deseeded and sliced<br />
2 cloves garlic - crushed<br />
coriander stems - finely chopped<br />
17.5 fl oz/500ml passata<br />
3.5 fl oz/100ml milk<br />
1 tbsp chipotle paste (or more if you like it "to blow your head off" hot - we don't)<br />
<br />
<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Place all of the meatball ingredients together in a bowl and combine.</li>
<li style="text-align: justify;">Shape the meat mixture into small meatballs and place straight on to the cold non stick skillet.</li>
<li style="text-align: justify;">Gently heat the skillet until the meatballs begin to sizzle - brown the meatballs on all sides and remove from the pan. Set to one side.</li>
<li style="text-align: justify;">Throw the bacon into the pan and cook until slightly golden - about 5 minutes.</li>
<li style="text-align: justify;">Add the onion and bell pepper and gently heat for 5 minutes or until the onion begins to soften - you can pop the lid on at this stage to help.</li>
<li style="text-align: justify;">Stir in the garlic and coriander stems and cook for 1 minute.</li>
<li style="text-align: justify;">Pour in the passata and milk and add the chipotle paste. Stir it all together, pop the lid on and bring to a simmer - cook for 10 minutes.</li>
<li style="text-align: justify;">Add the meatballs to the tomato sauce, replace the lid and cook for another 5 - 10 minutes, or until the meatballs are cooked.</li>
<li style="text-align: justify;">Serve with rice or tortillas, garnished with any remaining coriander leaves.</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
NOTE: I haven't used any fat here because it wasn't necessary, but if you feel the need by all means use olive oil - about a tablespoon should do it (remember to add on the calories if you're counting them). You might also want to add more chipotle paste if you like very hot and spicy food - we prefer to keep our lips attached to our faces... and not burn our backsides when we fart.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b>EAT</b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTgjyAkc5aRSH47Ruzy6E4DIUZkG7NVcNPfKXH8Cj0HBmJwM0087U9Nzm4kQjyIf9TubnL9y7Rm-nJ2WIIs1juvGww7pLTZ70td0xO4YQ1245uAmvNYIzT92qSfdcQyVU5lD6oCoX1g/s1600/pork-meatballs-with-chipotle-tomato-sauce-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork Meatballs with Chipotle Tomato Sauce Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTgjyAkc5aRSH47Ruzy6E4DIUZkG7NVcNPfKXH8Cj0HBmJwM0087U9Nzm4kQjyIf9TubnL9y7Rm-nJ2WIIs1juvGww7pLTZ70td0xO4YQ1245uAmvNYIzT92qSfdcQyVU5lD6oCoX1g/s1600/pork-meatballs-with-chipotle-tomato-sauce-recipe_02.jpg" title="Pork Meatballs with Chipotle Tomato Sauce Recipe" /></a></div>
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<b><span style="font-size: x-large;">One Year Ago:</span></b> <a href="http://abbescookingantics.blogspot.co.uk/2013/03/banana-loaf.html" target="_blank">Banana Loaf</a>Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com24tag:blogger.com,1999:blog-8486618563943846172.post-27203782484043203592014-02-23T12:44:00.002+00:002014-02-23T12:45:44.339+00:00* Coconut Prawn Curry {Hairy Dieters}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl13xFBuOoCZQwvBXMO8-zCnb9tDlSp6XOoKIqYDk8x-zityjVlUKyDHrdwSYPogRAudN6sf3NhdP7qK02_JB8sUm9hEcSFVCX_gIvtcWC-2BC21QGPhbiyspU5zBp6egyCtIyCOWlew/s1600/coconut-prawn-curry-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl13xFBuOoCZQwvBXMO8-zCnb9tDlSp6XOoKIqYDk8x-zityjVlUKyDHrdwSYPogRAudN6sf3NhdP7qK02_JB8sUm9hEcSFVCX_gIvtcWC-2BC21QGPhbiyspU5zBp6egyCtIyCOWlew/s1600/coconut-prawn-curry-recipe_01.jpg" height="300" width="400" /></a></div>
<div style="text-align: justify;">
Although I've always been on the voluptuous side of voluptuous, I have never really had a problem with my weight until I hit my fortieth birthday a couple of years back. All of a sudden it mattered. Oddly (or not) I have always struggled with my age... always... right back as far as the age of twenty four (many, many moons ago *sob*) when Neil bought me a bunch of flowers the day before my twenty fifth birthday because "You seem a bit bummed out about your birthday tomorrow".</div>
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<br /></div>
<div style="text-align: justify;">
Sweet.</div>
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<br /></div>
<div style="text-align: justify;">
He hasn't bought me flowers since. His excuses vary from "It's been so long, you'd wonder what I'd done wrong if I did"... to "The only flowers you'll be getting from me will be on your funeral wreath".</div>
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<br /></div>
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Wuuuuv. Twuu wuuuuv. </div>
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<br /></div>
<div style="text-align: justify;">
I digress (what's new?)... in December last year I started up with Weight Watchers Online for about the fourth or fifth time and it lasted until Christmas Eve (ish), which is what I'd more or less expected - because I have the attention span of a rabid gnat when it comes to following any sort of plan... plus Christmas. Really. If you expected any different you seriously haven't been paying attention. I am offended. So... any weight that I lost before the Christmas period I gained back with big brass knobs on and a side of Christmas Pudding.</div>
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<br /></div>
<div style="text-align: justify;">
I've considered trying 5:2 again, Rosemary Conley, calorie counting... stapling my face shut. I've bought both of the Hairy Dieters Cook Books in a bid to inspire myself into Thindom and as yet, have only cooked the one recipe from them. This one. Coconut Prawn Curry. It's pretty scrumptious. So I thought I'd share it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I have actually lost a couple of pounds this week, simply by walking the dog a bit further and a bit more often... I got up this morning to discover she'd placed a "Do Not Disturb" sign beside her bed and she's hidden her leash.</div>
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<br /></div>
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I'm tempted to shout "Walkies" just to see if she bites me.</div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<b><u><span style="font-size: x-large;">Coconut Prawn Curry Recipe {Hairy Dieters}</span></u></b><br />
<b><br /></b>
<b>Serves 2</b><br />
<b>254 calories per portion (without rice)</b><br />
<b><br /></b>
<b>Prep time - 5 minutes</b><br />
<b>Cooking time - 15 minutes</b><br />
<b>Total time - 20 minutes</b><br />
<br />
<b><u>You will need</u></b><br />
A medium skillet/frying pan<br />
<br />
<b><u>Ingredients</u></b><br />
2 tbsps medium curry paste (I used Balti)<br />
2 tbsps cold water<br />
1 onion - halved and finely sliced<br />
1 orange/yellow bell pepper - deseeded and cut into chunks<br />
1 tbsp mango chutney<br />
3 large ripe tomatoes - quartered<br />
7 fl oz/200ml half fat coconut milk<br />
2 tsp cornflour<br />
7 oz/200g cooked or raw peeled king prawns - defrosted if frozen<br />
3.5 oz/100g baby spinach leaves<br />
<br />
<b><u>Method</u></b><br />
<br />
<ul>
<li>Put the curry paste, 1 tbsp of water, onion and pepper into the skillet and cook over a low heat for 4 - 5 minutes, stirring regularly until the onion softens.</li>
<li>Add the mango chutney, tomatoes and coconut milk and bring to a simmer, cook for 4 minutes, stirring occasionally until the tomatoes are soft but still holding their shape.</li>
<li>Mix the cornflour with 1 tbsp of water to make a smooth paste and stir it into the coconut sauce for 30 seconds or so until the sauce thickens.</li>
<li>Stir in the prawns and spinach and cook for 2-3 minutes or until the prawns are hot and the spinach has wilted. If using raw prawns ensure they are completely pink before serving.</li>
<li>Serve with basmati rice (or whatever floats your boat).</li>
</ul>
<br />
NOTE: If you'd like a richer sauce, use half a can of chopped tomatoes (about 7 oz) instead of the fresh ones. The calorie difference is minimal.<br />
<br />
<div style="text-align: center;">
<b>EAT</b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGOk0MeB8B46fOjTfAJO4x6-5UzZi7M7rAg4iMgxm87LbLYqEnntfHAiUpLfqVS5ozTxwC2d2rrdQhkK9ss-P-YJ9CXsJ-fjF61-QsxFG-_j_gOz_3oGVJDQRKtnpP1tnuddyKK6-dQ/s1600/coconut-prawn-curry-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGOk0MeB8B46fOjTfAJO4x6-5UzZi7M7rAg4iMgxm87LbLYqEnntfHAiUpLfqVS5ozTxwC2d2rrdQhkK9ss-P-YJ9CXsJ-fjF61-QsxFG-_j_gOz_3oGVJDQRKtnpP1tnuddyKK6-dQ/s1600/coconut-prawn-curry-recipe_02.jpg" /></a></div>
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<b><span style="font-size: x-large;">ONE YEAR AGO:</span></b> <a href="http://abbescookingantics.blogspot.co.uk/2013/02/chilli-coconut-chicken-with-noodles.html" target="_blank">Chilli Coconut Chicken with Noodles</a>Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com19tag:blogger.com,1999:blog-8486618563943846172.post-34389888134619700152014-02-19T16:28:00.000+00:002014-02-20T12:15:17.366+00:00* Slow Cooker Turkey and Chorizo Chilli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VTj7BS6_rH9iiinFeKthLCn03Y3z8JUNUGd045TO_RB_PcLVNGItqxuqD88zr5USkiIo8rnx4a8jN4SHcXjkxS-wCrPrOg56bw2rw4IZCtno7Ao3iEIb-rPjX-SFwU7QsAMygwGgmQ/s1600/slow-cooker-turkey-chorizo-chilli-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slow Cooker Turkey and Chorizo Chilli Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VTj7BS6_rH9iiinFeKthLCn03Y3z8JUNUGd045TO_RB_PcLVNGItqxuqD88zr5USkiIo8rnx4a8jN4SHcXjkxS-wCrPrOg56bw2rw4IZCtno7Ao3iEIb-rPjX-SFwU7QsAMygwGgmQ/s1600/slow-cooker-turkey-chorizo-chilli-recipe_01.jpg" height="300" title="Slow Cooker Turkey and Chorizo Chilli Recipe" width="400" /></a></div>
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Over the Christmas holidays I went to my oldest BFF - Kerry's house, for dinner. It was just the two us (tres romantic) and we stuffed ourselves stoopid on her slow cooker beef chilli, cheesy nachos, all the trimmings and cheesecake. Kerry knows how to entertain when it comes to food. If she'd come to me she'd have had a bowl of chilli and rice placed in front of her, with a fork... and <i>possibly</i> some cheese. I may even have grated it in advance.</div>
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Her chilli was *to die for*, and though she has promised me the recipe - <a href="http://abbescookingantics.blogspot.co.uk/2012/09/no-bake-lime-cheesecake.html" target="_blank">a bit like the cheesecake recipe of yore</a> - she has yet to come up with the goodies (this is a not-so-subtle hint). The only thing she 'fessed up to was the use of chorizo sausage and a can of mixed beans.</div>
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After waiting very patiently - possibly a day, maybe two - for the recipe... I decided to create my own Slow Cooker Turkey and Chorizo Chilli recipe, that was inspired by Kerry's flavours but different enough that when I'm old and gray and wrinkly and she finally gives me the recipe for hers (laying it on super thick here)... that I can add it to Abbe's Cooking Antics. </div>
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I've used chickpeas in this recipe, in place of beans and turkey instead of beef - partly because it felt right and partly because I could. It really is one of my best slow cooker recipes yet, right up there with the <a href="http://abbescookingantics.blogspot.co.uk/2013/05/slow-cooker-moroccan-lamb-tagine.html" target="_blank">Moroccan Lamb Tagine</a> and the <a href="http://abbescookingantics.blogspot.co.uk/2013/09/slow-cooker-mexican-meatballs.html" target="_blank">Mexican Meatballs</a>.</div>
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But you really should judge for yourselves... which is code for "Cook it, you'll love me".</div>
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You really will.<br />
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<b><u><span style="font-size: x-large;">Slow Cooker Turkey and Chorizo Chilli Recipe</span></u></b><br />
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<b>Serves 4</b><br />
<b><br /></b><b>Prep time - 15 minutes</b><br />
<b>Cooking time (including pre-cook) - 6 hrs 15 mins - 8 hrs 15 mins</b><br />
<b>Total time - 6 hrs 30 mins - 8 hrs 30 mins</b><br />
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<b><u>You will need</u></b><br />
A frying pan/skillet<br />
A slow cooker/crock pot<br />
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<b><u>Ingredients</u></b><br />
1lb or 500g minced/ground turkey (I like thigh for flavour but breast works too)<br />
1/2 tsp ground cinnamon<br />
1 heaped tsp ground coriander<br />
1 heaped tsp ground cumin<br />
1 tsp smoked paprika<br />
1/2 tsp ground chilli powder (or more if you like it HOT)<br />
7 oz/200g Spanish chorizo - chopped<br />
1 red pepper - deseeded and chopped<br />
1 large onion - chopped<br />
2 cloves garlic - crushed<br />
1 red chilli pepper - deseeded and finely diced<br />
3.5 fl oz/100ml red wine (optional)<br />
2 tbsps tomato puree/paste<br />
14 oz/400g can chopped tomatoes<br />
14 oz/400g can chickpeas - rinsed and drained<br />
1 tbsp runny honey<br />
Salt and pepper<br />
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<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Pre-heat the slow cooker if desired.</li>
<li style="text-align: justify;">In the frying pan - dry fry the turkey mince until it starts to brown (3 - 5 minutes) then throw in all the spices and cook for another minute or two. It should smell heavenly - Scoop it all into your slow cooker.</li>
<li style="text-align: justify;">Return the pan to the heat and add the chorizo. Fry for a minute or two until it begins to release it's oils then add the red pepper, onion, garlic and chilli and cook gently until beginning to soften - about 3 minutes.</li>
<li style="text-align: justify;">Add the wine and cook for 1 minute.</li>
<li style="text-align: justify;">Stir in the tomato puree and tomatoes and bring to a fast simmer, then pour the tomato mixture over the turkey in the slow cooker.</li>
<li style="text-align: justify;">Stir in the chickpeas and runny honey.</li>
<li style="text-align: justify;">Pop the lid on and cook on LOW for 6 - 8 hours.</li>
<li style="text-align: justify;">Season at the end of cooking with salt and pepper to taste.</li>
<li style="text-align: justify;">Serve with brown or basmati rice, or nachos... or whatever takes your fancy.</li>
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NOTE: If you'd like a very saucy chilli, add an extra 200g/7oz of canned chopped tomatoes and if you're using really good chickpeas you can probably add them about an hour before the end of cooking... mine were cheapo ones from Aldi and I wasn't taking any chances.</div>
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<b>EAT</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaSOqQr4RNwWqgvUEStpqQvxmQzhhgD9QapFMb7KtB6r3y6z1gBeVCRw6c6-BHubrk69Zz2xBFD6lq6Fd3nkWPpF87mamV4yNBjW_eanJFgcK5xcLOFjs_nAKSu7TBI9MqgjMGSQCHA/s1600/slow-cooker-turkey-chorizo-chilli-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slow Cooker Turkey and Chorizo Chilli Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaSOqQr4RNwWqgvUEStpqQvxmQzhhgD9QapFMb7KtB6r3y6z1gBeVCRw6c6-BHubrk69Zz2xBFD6lq6Fd3nkWPpF87mamV4yNBjW_eanJFgcK5xcLOFjs_nAKSu7TBI9MqgjMGSQCHA/s1600/slow-cooker-turkey-chorizo-chilli-recipe_02.jpg" title="Slow Cooker Turkey and Chorizo Chilli Recipe" /></a></div>
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<b><span style="font-size: x-large;">ONE YEAR AGO</span></b> : <a href="http://abbescookingantics.blogspot.co.uk/2013/02/creamy-chicken-gnocchi-soup.html" target="_blank">Creamy Chicken Gnocchi Soup</a></div>
</div>Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com10tag:blogger.com,1999:blog-8486618563943846172.post-41524439580579205982014-02-07T11:16:00.001+00:002014-02-07T11:16:03.796+00:00* Out To Lunch, Be Back Soon!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ipwouMg12W5XS8TjN32F1VQFI6XiiE0JJJSdzEeGMQBj2bofTkjjB3l6xHnYsAepUw3oVF-FpN-k4NJd0OLHuXf4O-CBk0dFWhXzqiWkc8iAvzTm2QOtFjaXxVfQcIFFEED7w9Ysyg/s1600/OutToLunch.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ipwouMg12W5XS8TjN32F1VQFI6XiiE0JJJSdzEeGMQBj2bofTkjjB3l6xHnYsAepUw3oVF-FpN-k4NJd0OLHuXf4O-CBk0dFWhXzqiWkc8iAvzTm2QOtFjaXxVfQcIFFEED7w9Ysyg/s1600/OutToLunch.gif" height="267" width="400" /></a></div>
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I read somewhere that it's a not a good idea to write a blog post saying "<b><i>Sorry I haven't been around guys</i></b>", or <b><i>"I'll post more soon, honest</i></b>" and "<b><i>Have you missed me, I'm still here</i></b>"...</div>
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... Ummmmm.... not so good at following rules like this... so here goes...</div>
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Some of you have been in touch - friends, family (not just my mum!), complete strangers... asking where I am, so here's your answer (I'll try not to bore your butt's numb)...</div>
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First - there was Christmas. I hate Christmas. I don't like spending my money on other people buying them stuff they won't use, and getting back stuff I put straight in the Charity Shop. Ungrateful? Yes. Do I care? Absolutely not. I don't mind the whole family get together thing at Christmas, that part is fun, but you can keep the rest. So, Christmas and the lead up to it kept me busy.. and antsy. Not a good idea to blog when you're feeling a bit "sod the world" - so I didn't.</div>
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Second (yes, I am writing a numbered list, you might want to put the kettle on)... we were decorating our bedroom over the Christmas period itself - not just a coat of paint on the walls, but we laid a new floor (ourselves, we are that good), ripped out skirting boards and replaced them with new and sat waiting patiently for new furniture to arrive. The house looked like a bomb had exploded and we'd tried to cover up the aftermath with bits of tinsel and a teeny tiny Christmas Tree. Cooking kind of went completely out the window, with big brass knobs on. I could have photographed all the ham sandwiches we ate and blogged them, but somehow I think you know how to make a ham sandwich.. also, see *First Reason*.</div>
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Third (and most important) - we have spent the past 8 months going through the process of becoming Foster Carers. On January 14th, with the the help of our fabulous social worker, Angela and the support of friends and family - we went before an independent panel of people, and were given the thumbs up. It's not been an easy journey, but it has certainly been worth it. Since *passing panel*, I've attended training, support group and induction and hopefully we have our first young person coming to stay for respite care, within the next couple of weeks! I'm never going to be able to share the details of our fostering experiences - it would be unethical and in some cases a possible danger to the child - so I don't imagine I will mention it again, other than in passing.</div>
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So, there you have it - my "<b><i>Sorry I haven't been around guys</i></b>" blog post. I will most certainly return to sharing my recipes, as soon as humanly possible - I have even started using an online meal planner in the hopes of organising myself into being able to have time to cook recipes, photograph them and share them with all of you.... yeah... I don't reckon that'll last any longer than you do - but it's worth a try!</div>
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See you soon, my lovelies!</div>
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<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com14tag:blogger.com,1999:blog-8486618563943846172.post-90812388574233225442013-12-09T13:03:00.001+00:002013-12-09T13:03:57.145+00:00* Vegetable Macaroni Cheese Bake {Meatless Mondays}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42A0-Bg-1umuctaGg1q_vqw9Qmj9nezgBYzmcTl2iQXiRvRf0ZS_m-ksAms3FdA8sCeCLFf_lRlzzxO3fcVTYgeJ3x_GsRfAFr0RqYLopOUP7RYLPhy7m34vHYw5aiIKzrrZewwyQfg/s1600/Vegetable-macaroni-cheese-bake-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42A0-Bg-1umuctaGg1q_vqw9Qmj9nezgBYzmcTl2iQXiRvRf0ZS_m-ksAms3FdA8sCeCLFf_lRlzzxO3fcVTYgeJ3x_GsRfAFr0RqYLopOUP7RYLPhy7m34vHYw5aiIKzrrZewwyQfg/s1600/Vegetable-macaroni-cheese-bake-recipe_01.jpg" height="300" width="400" /></a></div>
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Just recently I tried the 5:2 fasting diet, where I could eat <b><i>normally</i></b> (hah...) for five days and only eat 500 calories for two days... in each week. My brain took it upon itself to totally ignore the word "<b><i>normally</i></b>" and proceeded to use my hands to stuff my face with anything that wasn't nailed down and was even vaguely edible... on the five days, and then it cried itself to sleep on the two days.</div>
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My bum and my brain are in cahoots, apparently they both want to be bigger and one is aiding the other. This is <u>not</u> a good thing.</div>
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So... having grounded my brain and forbidden it to associate with my bum... I've joined Weight Watchers... <b><i>again</i></b>. Fourth time might be the charm... <b><i><u>might</u></i></b>. I've already lost 5.5lbs in one week, but this could just be the whole "<b><i>This is new and we're making an effort this week</i></b>" thing that I do. I know I do this. It's a personality defect that I have grown to accept, if not love.</div>
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This Vegetable and Macaroni Cheese Bake is one of my better efforts at cutting out the cr@p and adding in loads of veggies. It is adapted from a Weight Watchers recipe, but I've opted to use butter and flour to thicken the sauce, rather than cornflour. Butter adds a smidgen of flavour that makes me feel like I'm not depriving myself. I also use my microwave in this recipe - but you can go all *holier than thou* if you choose and soften your veggies in a more traditional manner. This way worked for me.</div>
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It was a hugely filling meal and even if I don't stick to Weight Watchers, I will definitely be making it again. It was great straight from the pan, scattered with cheese, and just as nice baked in the oven for a few minutes.</div>
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Of course, I saved a few Weight Watchers pro-points for rather a large glass of wine to go with it. Made my brain very happy... if not my bum.</div>
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<b><u><span style="font-size: x-large;">Vegetable Macaroni Cheese Bake Recipe</span></u></b><br />
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<b>Serves 2 (easily doubled for 4)</b><br />
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<b>Prep time - 10 minutes</b><br />
<b>Cooking time - 30 minutes</b><br />
<b>Total time - 40 minutes</b><br />
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<b><u>You will need</u></b><br />
A pot to cook pasta in<br />
A pan to make sauce in.<br />
Two microwavable bowls.<br />
A Blankety Blank Cheque Book And Pen (80's TV reference, you don't actually need this. Honest.)<br />
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<b><u>Ingredients</u></b><br />
3oz/80g dried macaroni (or other pasta)<br />
1 tbsp butter<br />
1 tbsp plain flour<br />
9 fl oz/250ml skimmed milk<br />
1oz/35g low fat cheddar - grated<br />
<span style="font-size: x-small;">1/2</span> red bell pepper - deseeded and diced<br />
<span style="font-size: x-small;">1/2</span> onion - peeled and chopped<br />
5oz/150g frozen broccoli florets<br />
4.5oz/125g asparagus - chopped<br />
salt and pepper<br />
<span style="font-size: x-small;">1/2</span> oz10g low fat cheddar - grated - to scatter over the top<br />
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<b><u>Method</u></b><br />
<ul>
<li style="text-align: justify;">Preheat oven to 350f/<span style="color: #425050; font-family: Neucha; font-size: 17px; line-height: 26px; text-align: justify;">180c/160cfan/gas 4.</span></li>
<li style="text-align: justify;">Cook pasta according to packet instructions and get on with the rest while it's cooking.</li>
<li style="text-align: justify;">Place the frozen broccoli in a microwavable bowl with 3 tbsps water, cover with cling film - pierce the top several times and cook for 4 minutes - set to one side (undrained).</li>
<li style="text-align: justify;">Place the red pepper, onion and asparagus in a microwavable bowl with 2 tbsps of water, cover with cling film - pierce the top several times and cook on high power for three minutes - set to one side (undrained).</li>
<li style="text-align: justify;">Return the broccoli florets to the microwave and cook for a further 2 minutes.</li>
<li style="text-align: justify;">Drain all of the vegetables, and chop the broccoli slightly smaller if you desire (I did) - again, set to one side.</li>
<li style="text-align: justify;">Melt the butter in a heavy based pan over a gentle heat and stir in the flour. Cook for 1 minute.</li>
<li style="text-align: justify;">Pour the milk in a bit at a time, whisking thoroughly throughout each addition until all the milk is in the pan.</li>
<li style="text-align: justify;">Season well with a good pinch of salt and ground pepper, then simmer the white sauce very gently for about 5 minutes, keeping an eye on it - the sauce may seem fairly thin at this point, but it thickens up as you add everything to it.</li>
<li style="text-align: justify;">Gently stir in the vegetables and the larger portion of grated cheese.</li>
<li style="text-align: justify;">Drain the cooked pasta and stir that in too.</li>
<li style="text-align: justify;">Spoon it all into a baking dish, scatter with the remaining cheese and cook in the oven until the cheese has melted and is turning golden - about 10 minutes.</li>
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<b>EAT</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWa1kARGRHsgbA9s3A2CLpPnCt08PXM76eMaAwAYl3710CspNUiu6Ryodr1JBQWhOJk3oOfbdqtqPplBlGwtCQaK8VxtdLOMRlXhODuDf6Rf_xX8n0Ag-Tm4xAq6J6PPXllaxOPnCng/s1600/Vegetable-macaroni-cheese-bake-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWa1kARGRHsgbA9s3A2CLpPnCt08PXM76eMaAwAYl3710CspNUiu6Ryodr1JBQWhOJk3oOfbdqtqPplBlGwtCQaK8VxtdLOMRlXhODuDf6Rf_xX8n0Ag-Tm4xAq6J6PPXllaxOPnCng/s1600/Vegetable-macaroni-cheese-bake-recipe_02.jpg" /></a></div>
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NOTE: There's so much veg in this, that you're able to use a bit less pasta than normal, per person - but if you think you'd prefer more pasta - go for it, just make a bit more sauce to go with it.<br />
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<b>This meal was 9 pro points per serving.</b></div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com20tag:blogger.com,1999:blog-8486618563943846172.post-56493047504294717502013-12-06T11:54:00.000+00:002013-12-13T18:14:38.662+00:00* Shahi Chicken Korma - A Guest Post by Meena Kumar<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AACDKo5R_pkx5XpZsq8r8KJ8EhmV_X1MuF_z97ISXGM_pcpGWQW1kqlw52kGZC5BSSJs6_j5T6AdRYwcvJdZ-XhUABQqJdom3FuhIkJX4-ZzXyJCYmxAD6nPrC3o8iZdcM2AjYe5Ug/s1600/chicken+korma_02.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AACDKo5R_pkx5XpZsq8r8KJ8EhmV_X1MuF_z97ISXGM_pcpGWQW1kqlw52kGZC5BSSJs6_j5T6AdRYwcvJdZ-XhUABQqJdom3FuhIkJX4-ZzXyJCYmxAD6nPrC3o8iZdcM2AjYe5Ug/s1600/chicken+korma_02.JPG" height="400" width="267" /></a></div>
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A few months back, Meena at <a href="http://elephantsandthecoconuttrees.blogspot.co.uk/" target="_blank">Elephants and The Coconut Trees</a> asked me to do a Guest Post, and I jumped at the chance... of course, I also knew I'd be able to twist her arm into doing one for me too (which was HUGE motivation). I don't know how we first fell into each other's cyber lives, whether Meena found me or I found her - but here we are...</div>
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Meena's food and photography is authentic and appealing on so many levels. There's something artful in her photography that makes each recipe an event, her gentle musings add to the atmosphere and the recipes themselves will make you wish she was your best friend, lived next door and was always inviting you over to dinner.</div>
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I shall stop rambling on about how wonderful she is, and let you see for yourselves... over to you (and the simply GAWJUS recipe you've created... I just want to drop my face into the bowl and inhale!!!), Meena...</div>
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I feel so honored to do a guest post for such a popular blog. A space where I cannot decide which is my favorite recipe. Everything you cook looks so drool worthy. How do you do make it so appealing always! Thank you so much for the opportunity Abbe.</div>
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Hello lovely readers, I am Meena the owner of the blog - elephants and the coconut trees. I am from India, currently living in California United States with my husband and daughter. Needless to say I am a complete foodie ready to try any new dish (drawback of not being a picky eater :)). of late my family thinks I eat, drink and breathe recipes :). Growing up, our family gatherings were always centered around feasts. By feast I mean 24 -30 dishes served in small portions in different courses on a plantain leaf including 2-3 really runny desserts. It requires a lot of skill to see that not even a morsel goes out of the flat leaf :). Only after marriage I started to really cook it was a struggle in the initial days... I must say it took a lot of perseverance in perfecting Indian cooking where masalas, texture and consistency play a crucial role and determine the pass or fail of a dish.</div>
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<b><i>What/who inspired you to become a good cook?</i></b></div>
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I guess moving to the U.S, lack of easy access to my native food and too much browsing :) staring at good food all the time all led to better cooking.</div>
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<b><i>Do your family love your food or do they have different tastes?</i></b></div>
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My herd loves what I cook when it is super spicy, non vegetarian or baked stuff but Indian vegetarian is a big no no for my daughter.</div>
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<b><i>Why do you blog about food? Do you enjoy it? Does it fit into your life or do you have to make time for it?</i></b></div>
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We have lived most of the time away from our country so my daughter has no idea what is usually cooked in our homes so I began this blog just for her sake.Some day when she takes up serious cooking she will at least know the name of the dishes :) or identify by the pic is my hope. I do enjoy blogging and spend some time taking pictures. The blog does fit into my life because I cook dishes we love to have and never to feed the blog.</div>
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<b><i>Do you eat out or do you prefer to cook at home? If you do eat out, where is your favourite place to go for a meal?</i></b></div>
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Never miss a chance to eat out. Oh Red Lobster! now the waitresses almost know us personally :)</div>
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<b><i>What food could you not live without?</i></b></div>
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Rice and yogurt.</div>
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<b><i>What food do you hate and why?</i></b></div>
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Oats ...I just don't like the slimy texture in porridge. I find it hard to swallow in dry preparations.</div>
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<b><i>What is your "must have" piece of kitchen equipment that you couldn't do without?</i></b></div>
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Coffee grinder, it works like a charm when it comes to Indian masalas.</div>
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<b><i>What piece of kitchen equipment would you love to have?</i></b></div>
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Abbe. ..don't ask me, the wish list is endless :)</div>
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<b><i>What's your favourite recipe that isn't your own?</i></b></div>
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Savory Layered Cake (similar to a layered meat pie)</div>
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<b><i>What are your five favourite recipes that are your own?</i></b></div>
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<a href="http://elephantsandthecoconuttrees.blogspot.co.uk/2012/11/Homemade-red-grape-wine-Kerala-sweet-wine-Easy-wine-making.html" target="_blank">Homemade Grape Wine</a></div>
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<a href="http://elephantsandthecoconuttrees.blogspot.co.uk/2013/11/Purple-Potato-Salad-with-Grapefruit-Vinaigrette.html" target="_blank">Purple Potato Salad with Grapefruit Vinaigrette</a> (seen in the pic below)</div>
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<a href="http://elephantsandthecoconuttrees.blogspot.co.uk/2013/07/chicken-wings-baked-with-Kerala-masala-Indian-spice-flavored-chicken-wings-Chicken-wings-recipe.html" target="_blank">Baked Chicken Wings in Indian Spices</a></div>
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<a href="http://elephantsandthecoconuttrees.blogspot.co.uk/2013/02/milkfudge-tiny-sweet-apples-Bite-size-desserts-minitreats.html" target="_blank">Tiny Sweet Apples</a></div>
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<a href="http://elephantsandthecoconuttrees.blogspot.co.uk/2012/11/Bokchoy-and-cabbage-clear-soup-soup-for-the-sick-low-cal-winter-soup.html" target="_blank">Bok choy and cabbage soup</a></div>
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I hope you like my recipe (below), I can't wait to hear from you lovely people out there.<br />
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<b><u><span style="font-size: x-large;">Shahi Chicken Korma Recipe</span></u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EmDqzlud6Ac5SK240by3QfAvoikDiswyGtEhk4kFp9Ubs5C-KboImFIDbmMZ-VeV7AlwxSi0luy30VPcaKUmUp29iO2FS0Al2l9BR25_CH1cGMFVKT4AFfdK_2DsxrLcmFIZkSpWJA/s1600/Chicken+Korma_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EmDqzlud6Ac5SK240by3QfAvoikDiswyGtEhk4kFp9Ubs5C-KboImFIDbmMZ-VeV7AlwxSi0luy30VPcaKUmUp29iO2FS0Al2l9BR25_CH1cGMFVKT4AFfdK_2DsxrLcmFIZkSpWJA/s1600/Chicken+Korma_01.jpg" height="400" width="267" /></a></div>
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Shahi (Royal) Chicken Korma is a famous dish from the Mughlai Cuisine. The Mughlai dishes are very rich with aromatic spices, nuts, dry fruits. The gravies are mildly spicy and usually nut based or cream based. I have used cream based here.Marinating the chicken with the spices is the key to a good korma. So marinate the chicken and powder the masala the previous day (using homemade masala brings all the flavor to the dish). Then next day u just need to make the gravy and cook the chicken thats all. The recipe is very forgiving so you can play around with the spices a little bit. So here is my take on the extremely easy recipe.</div>
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<b><u>Ingredients</u></b></div>
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Chicken thighs- 6 pieces( cut into 4)</div>
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Chili powder-1 tsp +1 tsp</div>
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Turmeric powder- 1/4 tsp</div>
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Coriander powder - 1 tsp</div>
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Salt - 1 tsp (or to taste)</div>
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<b><i>Marinate the chicken pieces and keep aside for 40 minutes-1 hr or refrigerate overnight </i></b></div>
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Onion - 1 1/2 sliced finely</div>
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Tomato paste- 1 1/2 tbsp<br />
Ginger garlic paste - 1 tsp</div>
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Green chili -1</div>
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<b><i>Heat 2- 3 tsp of cooking oil in a pan and saute onions, ginger garlic paste and green chili till transparent then add tomato paste and 1/2 glass water let it simmer till all the water dries up.Do it on low flame. When cool grind to paste.</i></b></div>
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<b>Dry roasting: </b>( Masala Powder) (If you prefer milder version use only as required)</div>
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Coriander seeds- 11/2 tsp</div>
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poppy seeds- 1 tsp</div>
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Fennel seeds- 1/2 tsp</div>
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Cumin -1/4 tsp</div>
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Whole red chili- 1</div>
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Cloves- 3</div>
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Cardamom- 1</div>
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Cinnamon- 1 small piece</div>
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<b><i>Heat an empty pan on very low flame and dry roast the masalas in it. When the poppy and coriander begins to slightly change color remove, cool then powder it</i></b>.</div>
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<b>NOTE:</b> Dry roasting of masala is done to warm up all the aromas in the spices.Do not add any oil to do this step.</div>
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<b>For seasoning</b></div>
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Heavy cream/ fresh cream -1/3 cup</div>
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Coriander leaves- head of 6-7 strands chopped</div>
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<b><u>Method</u></b></div>
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1.When everything is ready dump the chicken ,onion paste and the masala powder into the pressure cooker, mix and cook on lowest flame for first 10 minutes loosely covered. Let it simmer for another 20 minutes adding 1 glass water (enough to cover and cook).Finally raise the heat and allow 1 whistle to come(optional).I do this as I like the meat really tender.</div>
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2. Let the pressure come down when u open the pressure cooker add 1/3 cup fresh cream and sprinkle with coriander leaves.Serve hot.</div>
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<b>Serving suggestion</b> - Goes well with plain cooked Basmathi rice, chapattis or any flat bread u like.Serve a raita / Salad along with it.</div>
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<b>NOTE</b><b>:</b> If you are using a regular pot for cooking then cook on a low flame until the chicken is cooked well and the gravy has reduced enough.</div>
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Annnnnd it's ME again - Thankyou soooo much, Meena for this absolutely stunning recipe. I will most definitely be giving this a go at the earliest opportunity. If any of you would like to follow Meena at <a href="http://elephantsandthecoconuttrees.blogspot.co.uk/" target="_blank">Elephants and The Coconut Trees</a>, she has all the usual social media buttons at her website. I hope you've all enjoyed this as much as I have!</div>
<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com21tag:blogger.com,1999:blog-8486618563943846172.post-30450292165052718272013-12-03T20:28:00.000+00:002014-02-19T16:12:57.658+00:00* Spicy Mexican Cheddar Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdjLaHj-Vl5Eho6EbbBx0jTqe0ZJBzgSjw6_Bd49FrmjTLaDE3ZyiqQUezORB0fr-zMNaMbjpH8UrA7zylJTs36x7Ec-lwAk5OruMx9j0qvYPCK8pua2H_WEvsttBtNfU-tnCfTRP0A/s1600/spicy-mexican-cheddar-scones-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spicy Mexican Cheddar Scones Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdjLaHj-Vl5Eho6EbbBx0jTqe0ZJBzgSjw6_Bd49FrmjTLaDE3ZyiqQUezORB0fr-zMNaMbjpH8UrA7zylJTs36x7Ec-lwAk5OruMx9j0qvYPCK8pua2H_WEvsttBtNfU-tnCfTRP0A/s1600/spicy-mexican-cheddar-scones-recipe_01.jpg" height="300" title="Spicy Mexican Cheddar Scones Recipe" width="400" /></a></div>
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I bought some Spicy Mexican Cheddar a few days back, with the the full intention of grating it over the top of some enchiladas and somehow... I forgot.</div>
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It's hardly a surprise, considering the fact that firstly.. well.. I'm <b><i>me</i></b>.. and secondly - I have a variety of cheese on the go at all times, and I can never use it up quickly enough. Currently I have Gouda, Soft Goats Cheese, Feta, Parmesan, Mozzarella, Mascarpone, Full fat Cheddar, Half fat Cheddar... uuummmm... Philadelphia Light with Grilled Peppers... and a chunk of Gruyere.</div>
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I don't know why I have all of this cheese. I don't know why I<b><i> have to have</i></b> all of this cheese. I just know that if I see cheese... I buy cheese. Unless I have that cheese already, in which case I pick it up and put it down a billion times, trying to convince myself that I really don't need <b><i>this</i></b> cheese. Doesn't always work though.</div>
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I no longer have any Spicy Mexican Cheddar Cheese left, because I used it up in these scones. They were lush, straight from the oven, cracked open and spread with four inches of the buttery stuff. I'd made another batch of <a href="http://abbescookingantics.blogspot.co.uk/2013/11/creamy-broccoli-cheddar-soup-meatless_25.html" target="_blank">Broccoli Cheddar Soup</a> (I bought a cr@p ton of broccoli) and they were lovely dipped in that.</div>
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Looking at that list of cheeses - I have no idea why I bought the Feta. I don't even <i><b>like</b></i> Feta.</div>
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However... there are tongue marks in the Mascarpone. </div>
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They're mine.</div>
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<b><u>Spicy Mexican Cheddar Scones Recipe</u></b><br />
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<b>Makes 6</b><br />
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<b>Prep time - 10 minutes</b><br />
<b>Cooking time - 10 - 15 minutes</b><br />
<b>Total time - 25 minutes</b><br />
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<b><u>You will need</u></b><br />
A bowl or food mixer<br />
A baking sheet covered in greaseproof paper<br />
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<b><u>Ingredients</u></b><br />
8oz/225g self raising flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
2oz/50g butter - chopped into small pieces<br />
4.5oz/125g Spicy Mexican Cheddar (bought mine in Aldi) - grated<br />
5fl oz/150ml milk<br />
Extra grated cheese to scatter across the scones (optional)<br />
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<b><u>Method</u></b><br />
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<li style="text-align: justify;">Preheat oven to 180c/160cfan/350f/gas 4.</li>
<li style="text-align: justify;">Sift the flour, baking powder and salt together in a bowl. </li>
<li style="text-align: justify;">Add the butter and rub it in with your fingers (or use a food mixer) until the mixture resembles breadcrumbs. Don't over do it though. Large breadcrumbs are preferable to fine. </li>
<li style="text-align: justify;">Add the cheese and stir through, then add the milk. Mix together to form a dough.</li>
<li style="text-align: justify;">Turn the dough out onto a floured surface and knead lightly to form a ball. </li>
<li style="text-align: justify;">Roll out into a circle of about 1 inch thick and divide into 6 equal segments.</li>
<li style="text-align: justify;">Place on the baking sheet covered in greaseproof, brush the tops with milk (I forgot this bit) and scatter with additional grated cheese (optional). </li>
<li style="text-align: justify;">Bake for 10 - 15 minutes until the tops are golden and the scone is cooked through.</li>
<li style="text-align: justify;">Allow to cool slightly before slicing open and spreading with butter (or low fat spread).</li>
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NOTE: If you want to dial down the heat/spice - use half the amount of spicy Mexican cheddar and make up the other half with ordinary mature cheddar... then go hang your head in shame.<br />
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<b>EAT</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXIFShanlM4R_R-7Lt4HH_B8NbgISvUlbTHdz5BqbjSaEwRnYCX6OnjrLOLiGCyycBC8kfz_5z0CBvLvjNXKIy9Defm7sdDMteQ2aYnXDZi3U1CxDWRTSfjBs1LEFKK076lPPNq9K_A/s1600/spicy-mexican-cheddar-scones-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Mexican Cheddar Scones Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXIFShanlM4R_R-7Lt4HH_B8NbgISvUlbTHdz5BqbjSaEwRnYCX6OnjrLOLiGCyycBC8kfz_5z0CBvLvjNXKIy9Defm7sdDMteQ2aYnXDZi3U1CxDWRTSfjBs1LEFKK076lPPNq9K_A/s1600/spicy-mexican-cheddar-scones-recipe_02.jpg" title="Spicy Mexican Cheddar Scones Recipe" /></a></div>
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<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com16tag:blogger.com,1999:blog-8486618563943846172.post-89166117721338282212013-12-01T17:59:00.001+00:002013-12-01T18:03:22.643+00:00* Slow Cooker Chicken with Chorizo<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH6jfMwhctMO9KXasU6g6SLuXvoeqGpKZ7nSHUrGbGNzpqL9eQVmUowLHzRXIBZMTClDTIrZk9PFZiUkzoLc1yzhyphenhyphenDIMaaM-M5y6xk62iZmpl1yIA19G5jxRbKKiOjFGc5JzAdekYfA/s1600/slow-cooker-chicken-chorizo-casserole-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slow Cooker Chicken with Chorizo Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH6jfMwhctMO9KXasU6g6SLuXvoeqGpKZ7nSHUrGbGNzpqL9eQVmUowLHzRXIBZMTClDTIrZk9PFZiUkzoLc1yzhyphenhyphenDIMaaM-M5y6xk62iZmpl1yIA19G5jxRbKKiOjFGc5JzAdekYfA/s1600/slow-cooker-chicken-chorizo-casserole-recipe_01.jpg" height="300" title="Slow Cooker Chicken with Chorizo Recipe" width="400" /></a></div>
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I'm not a fan of meat on the bone, any meat... but most especially chicken. I want to eat my food, not play with it, struggle with it or get covered in it - so it's incredibly rare that I buy a whole chicken or jointed chicken. I mostly buy chicken breasts, and although they are convenient - they aren't where the flavour is. The flavour is all in the meat that's wrapped around the bones.</div>
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If I buy chicken thighs (I never buy drum sticks), I de-bone them before I use them. Which can be a royal pain in the backside.... so... my slow cooker has been amazing to use when it comes to chicken thigh recipes. When cooked, the meat just melts off the bone - no muss, no fuss - and I end up with a delicious dinner, that was easy to throw together, easy to throw on a plate... and easy to throw down my throat.</div>
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This Slow Cooker Chicken with Chorizo is one such recipe that I've just adapted (yet again) from <a href="http://www.amazon.com/gp/product/0756686784/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0756686784&linkCode=as2&tag=abbscooant-20" style="color: #7d171d; font-family: Neucha; font-size: 17px; line-height: 26px; text-align: justify; text-decoration: none;">The Slow Cook Book</a><span style="color: #425050; font-family: Neucha; font-size: 17px; line-height: 26px; text-align: justify;"> by Heather Whinney. </span> I can honestly say I have not yet had all of the ingredients to make any of her recipes, off the bat. But they are so easily alterable that the book has to be amongst my top ten cook book purchases for this year... and there have been a few.</div>
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This freezes beautifully, especially if you pull the meat from the bone before hand, and goes with everything from <a href="http://abbescookingantics.blogspot.co.uk/2013/11/celeriac-and-potato-mash.html" target="_blank">Celeriac and Potato Mash</a> to <a href="http://abbescookingantics.blogspot.co.uk/2013/04/chicken-flavoured-rice.html" target="_blank">Chicken Flavoured Rice</a>... or even couscous. I can't be bothered to cook tonight, so we're having it again (from the freezer) with Jacket Potatoes and some cheesy garlic bread.</div>
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I'm incredibly good at being lazy.</div>
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<b><u>Slow Cooker Chicken with Chorizo Recipe</u></b><br />
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<b>Serves 4</b><br />
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<b>Prep time - 30 minutes including pre-cook time</b><br />
<b>Cooking time - LOW/MEDIUM 6-8 hrs or HIGH 4 hrs</b><br />
<b>Total time - 6.5 - 8.5 hrs or 4.5 hrs</b><br />
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<b><u>You will need</u></b><br />
A non stick frying pan/skillet<br />
A slow cooker<br />
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<b><u>Ingredients</u></b><br />
1 tbsp olive oil<br />
6 skinless chicken thighs<br />
220g Spanish chorizo - chopped into bite size pieces<br />
1 red onion - peeled and thinly sliced<br />
2 small leeks - thickly sliced <br />
1 tsp ground coriander<br />
1 tsp dried thyme <br />
1 red bell pepper - deseeded and chopped<br />
1 yellow bell pepper - - deseeded and chopped<br />
2 cloves garlic - crushed<br />
14oz/400g can chopped tomatoes <br />
4fl oz/100ml chicken stock<br />
2 fl oz/60 ml sherry <br />
salt<br />
pepper<br />
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<b><u>Method</u></b><br />
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<li>Preheat the slow cooker if desired. </li>
<li>Heat the oil in a pan over a medium heat and cook the chicken thighs on all sides for 5 - 8 minutes, until lightly browned. Arrange the thighs in the bottom of the slow cooker.</li>
<li>Throw the chorizo into the chicken pan and cook for 3 minutes until it starts to release it's oil - using a slotted spoon remove the chorizo from the pan and arrange over the chicken in the slow cooker.</li>
<li>Return the pan to the heat with the chorizo oil in it, and add the onions and leeks - cook gently for 5 minutes until softened.</li>
<li>Stir in the coriander, thyme, peppers and garlic and cook for three minutes.</li>
<li>Add the tomatoes, chicken stock and sherry and bring to a simmer. Season with a pinch of salt and pepper.</li>
<li>Pour the contents of the pan into the slow cooker with chicken and chorizo and give it a gentle shake to mix it together - you can use a spoon if you choose.</li>
<li>Cook on LOW/MEDIUM for 6 - 8 hours or HIGH for 4 hours.</li>
<li>Serve with <a href="http://abbescookingantics.blogspot.co.uk/2013/11/celeriac-and-potato-mash.html" target="_blank">Celeriac and Potato Mash</a></li>
</ul>
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<div style="text-align: center;">
<b>EAT</b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Hiu-9mgB05RknjdrmKUEOi7I5Ve9omIdi9KKxOU_kqIlaztDM7Rd8hDUFbWMi0RNLow3qNOmShAR3LSF4TYA-QQb7GMy2sleY4CHVEWCWE0RI7gegpcDEz6a_8Qg1sFDkCCOFdogCA/s1600/slow-cooker-chicken-chorizo-casserole-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slow Cooker Chicken with Chorizo Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Hiu-9mgB05RknjdrmKUEOi7I5Ve9omIdi9KKxOU_kqIlaztDM7Rd8hDUFbWMi0RNLow3qNOmShAR3LSF4TYA-QQb7GMy2sleY4CHVEWCWE0RI7gegpcDEz6a_8Qg1sFDkCCOFdogCA/s1600/slow-cooker-chicken-chorizo-casserole-recipe_02.jpg" title="Slow Cooker Chicken with Chorizo Recipe" /></a></div>
<br />
NOTE: Whatever you do - <b><i>don't</i></b> substitute green bell pepper into a slow cooker dish... ever... I tried it a couple of weeks back and it turns grey. Tastes fine... but you have to eat with your eyes closed.Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com25tag:blogger.com,1999:blog-8486618563943846172.post-34874516444443096192013-11-28T16:25:00.000+00:002013-11-28T16:25:17.443+00:00* Celeriac and Potato Mash<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8LZwcQ9cR8QzmboaT5wLCMfcLlxbzjPBvYF-erGVfxbHHxiKjCSbxypKor4O-OthKNuGlSp0WmTbXiVpRV8bK3iF3TlvuQxn2bZd6vLbBzkUDVQkQAbzMXi9m3iaqDHwmouE9REG0w/s1600/celeriac-and-potato-mash-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8LZwcQ9cR8QzmboaT5wLCMfcLlxbzjPBvYF-erGVfxbHHxiKjCSbxypKor4O-OthKNuGlSp0WmTbXiVpRV8bK3iF3TlvuQxn2bZd6vLbBzkUDVQkQAbzMXi9m3iaqDHwmouE9REG0w/s1600/celeriac-and-potato-mash-recipe_01.jpg" height="300" width="400" /></a></div>
<div style="text-align: justify;">
This celeriac and potato mash came about because I had rather a large celeriac to use up, that I bought on a whim and I didn't fancy any more soup (I'm souped out. Can you believe it?!?), which is usually the obvious choice for me - when it comes to using up veg - so I thought I'd liven up some mashed potato with it.</div>
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I will definitely be doing it again. The celeriac seemed to lighten up the texture of the mash and the flavour too, giving it that almost peppery taste of celery, but somewhat milder.</div>
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I wasn't sure if it would go down like a sack of lead cr@p with Neil, because he's a bit of a purist when it comes to his mashed potatoes. He'll eat it with oodles of cheese, but otherwise he tends to regard any alteration to his beloved mash with a bone deep suspicion.</div>
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It's incredibly difficult to sit across the table from someone who is eyeing up their mashed potato as if it's going to pull a gun on them.... especially whilst fighting the urge to shout "BANG".</div>
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When I presented him with his dinner, he looked at the mash that was swirled through with parsley and said "<b><i>That doesn't look right... what have you done?</i></b>" This is usually where I get defensive and start on at him about a variety of past grievances that have absolutely nothing to do with the mashed potato and what I've supposedly done with it. However... all I said was "<b><i>Eat your dinner.</i></b>" I'd had wine. He then regarded <b><i>me</i></b> with suspicion and took a forkful of the mash.... and then another.</div>
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When his plate was clear I got the "<b><i>Lovely darlin'</i></b>." that I'd been waiting for.</div>
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He didn't ask again, what I'd done.. and I didn't tell him.</div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<b><u><span style="font-size: x-large;">Celeriac and Potato Mash Recipe</span></u></b><br />
<b><br /></b>
<b>Serves 4</b><br />
<b><br /></b>
<b>Prep time - 15 minutes</b><br />
<b>Cooking time - 20 - 25 minutes</b><br />
<b>Total time - 35 - 40 minutes</b><br />
<b><br /></b>
<b><u>You will need</u></b><br />
A potato masher or ricer<br />
A pan to cook your veg in.<br />
<br />
<b><u>Ingredients</u></b><br />
21oz / 600g potatoes - peeled and chopped (2 inches)<br />
1 lb / 500g (1 large) celeriac - peeled and chopped (2 inches)<br />
3 cloves garlic - whole and unpeeled<br />
1oz / 30g butter<br />
7fl oz / 200ml double/heavy cream<br />
salt<br />
pepper<br />
handful of fresh parsley, chopped (optional)<br />
<br />
<b><u>Method</u></b><br />
<br />
<ul>
<li>Place the potatoes in a large pan of cold water and bring to a boil.</li>
<li>Gently drop the celeriac and garlic cloves in with the potatoes and simmer for 20 - 25 minutes or until both are cooked.</li>
<li>Drain the vegetables, and peel the garlic (if you can find it!) and return to the saucepan.</li>
<li>Mash the veg and garlic with a masher or push through a potato ricer.</li>
<li>Heat the cream and butter in a small pan over a gentle heat and once warned through, pour them into the vegetables and stir them in.</li>
<li>Season with salt and pepper and stir through the parsley.</li>
<li>Serve with whatever you fancy, we had ours with Slow Cooker Chicken Chorizo (recipe to follow soon).</li>
</ul>
<div style="text-align: center;">
<b>EAT</b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8lrNWHTkzHWEnrkBFiO82GSEB1Kg_T6m4x-s9LbTbA9rTQkpOYdkx58woYuaCHXB2nQe7hd502ef6suhiV19ea2Y2J0p0FZWnYlvb9OBrRSzlr2Na1H8aUvqhidbZG9cxOQ-USznwA/s1600/celeriac-and-potato-mash-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8lrNWHTkzHWEnrkBFiO82GSEB1Kg_T6m4x-s9LbTbA9rTQkpOYdkx58woYuaCHXB2nQe7hd502ef6suhiV19ea2Y2J0p0FZWnYlvb9OBrRSzlr2Na1H8aUvqhidbZG9cxOQ-USznwA/s1600/celeriac-and-potato-mash-recipe_02.jpg" /></a></div>
<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com7tag:blogger.com,1999:blog-8486618563943846172.post-36150080183964967382013-11-25T14:03:00.001+00:002013-11-25T14:03:47.951+00:00* Creamy Broccoli Cheddar Soup {Meatless Mondays} + "Eggs" Winner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7mT6aTYJtMKxavpALWkr7NZOX72OMQTOhFNkesPT5ZqBjp0P43lkzgSIcwpvApAfeQdhRtsU39nUQMqycXH_7x-woNLBkFjxojADBk-BZY2RD29A061Ld70mYSz-mFrneJF_KzYdfg/s1600/creamy-broccoli-cheddar-soup-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7mT6aTYJtMKxavpALWkr7NZOX72OMQTOhFNkesPT5ZqBjp0P43lkzgSIcwpvApAfeQdhRtsU39nUQMqycXH_7x-woNLBkFjxojADBk-BZY2RD29A061Ld70mYSz-mFrneJF_KzYdfg/s1600/creamy-broccoli-cheddar-soup-recipe_01.jpg" height="300" width="400" /></a></div>
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<span id="goog_138978957"></span>I have <i>another</i> new favourite soup, and it's this one. This Creamy Broccoli Cheddar Soup is getting it's own bank account, it's so good.</div>
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Really. Even Neil enjoyed it, and he doesn't like broccoli.</div>
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I probably wouldn't have offered him a bowl of it, if he hadn't asked what smelled so good when it was bubbling away on the stove. When I told him what it was, he said he wouldn't mind trying some.</div>
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So when it was cooked, I pushed the spoon into his face with a whole "<b>Choo-choo here comes the food train.</b>" pantomime, to which he responded with "<b>Please don't ever do that again.</b>" and "<b>I'll eat that.</b>" A huuuuuuge compliment from my man of few words.</div>
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<div style="text-align: justify;">
Neither of us are fans of soups that use flour as a thickener (though I do make them), so I used a carrot to thicken this soup, and to add a slightly golden colour - which makes this a gluten free soup. Also, this recipe uses the whole broccoli - both florets and stems.</div>
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I'm now trying to think of more ways to get him to eat broccoli because I love it, and it's far easier to cook one meal for both of us than two separate ones. Though this doesn't happen too often because although he's a man of simple tastes - Neil will try virtually anything (<a href="http://abbescookingantics.blogspot.co.uk/2013/11/apple-and-cranberry-flapjacks.html" target="_blank">that isn't a flapjack</a>), that I put in front of him.</div>
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It's that or starve.</div>
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<br /></div>
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Now it's time to announce the winner of the Michel Roux "Eggs" Cook Book Give Away from last Monday.... drum roll please...</div>
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<br /></div>
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and... the winner iiiiiiissssss.....</div>
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<b>Katrina Pearce</b> (comment number 2) - congratulation Katrina, your book is on it's way!</div>
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<br /></div>
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Thanks to everyone who entered xx</div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<b><u><span style="font-size: x-large;">Creamy Broccoli Cheddar Soup Recipe</span></u></b><br />
<b><br /></b>
<b>Serves 4</b><br />
<b><br /></b>
<b>Prep time - 15 minutes</b><br />
<b>Cooking time - 30 minutes</b><br />
<b>Total time - 45 minutes</b><br />
<br />
<b><u>You will need</u></b><br />
A stick or jug blender<br />
A saucepan with lid<br />
<br />
<b><u>Ingredients</u></b><br />
<div style="text-align: justify;">
1 tbsp butter</div>
<div style="text-align: justify;">
1 medium onion - peeled and chopped</div>
<div style="text-align: justify;">
1 large carrot - about 8oz/225g - peeled and sliced</div>
<div style="text-align: justify;">
1 large head of broccoli - about 14oz/400g - florets and stems separated and stems chopped up</div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
pepper</div>
<div style="text-align: justify;">
1.5 pints/850 ml vegetable stock</div>
<div style="text-align: justify;">
4fl oz/100ml double/heavy cream</div>
<div style="text-align: justify;">
6oz/170g mature cheddar - grated</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><u>Method</u></b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>Melt the butter in a saucepan over a medium heat and throw in the onion, carrot and broccoli stems - cook very gently for 10 minutes. It helps to pop a lid on.</li>
<li>Season generously with salt and pepper and stir in the broccoli florets.</li>
<li>Pour in the vegetable stock, cover and simmer for 20 minutes.</li>
<li>Remove from heat and allow to cool slightly if using a jug blender - pour the soup into the jug and blend until smooth (ish).</li>
<li>Transfer the soup back to the saucepan and very gently re-heat.</li>
<li>Add the cream and cheese and stir until the cheese has melted.</li>
<li>Ladle the soup into four bowls.</li>
</ul>
<br />
<br />
<div style="text-align: center;">
EAT</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49rUq0Pqn4mOsVxtKEftlfBi-0uZ7uUqDYKUQHG_G1aP4o7DKrb0Su2oY7ky319-7u3J81xp5rpG-cl3SrVNKrVUDb3u1-7H94EP9L1yGFKXGTQpuZ500gRq1_k3fQAZvOgZ_GoTlWA/s1600/creamy-broccoli-cheddar-soup-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49rUq0Pqn4mOsVxtKEftlfBi-0uZ7uUqDYKUQHG_G1aP4o7DKrb0Su2oY7ky319-7u3J81xp5rpG-cl3SrVNKrVUDb3u1-7H94EP9L1yGFKXGTQpuZ500gRq1_k3fQAZvOgZ_GoTlWA/s1600/creamy-broccoli-cheddar-soup-recipe_02.jpg" /></a></div>
<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com22tag:blogger.com,1999:blog-8486618563943846172.post-24083261985993268362013-11-23T14:54:00.000+00:002013-11-28T16:31:12.390+00:00* Ham and Cheese Croissants {Because I Can}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGwTQ8umZ5ieciUaKZceC0Lwq869AqvRQxG5tYuAfpmHe6-15c_AWpFqouqrHBZ83Fxb3VTb-fEbq5dfOxp-HDMANxBkko9M_HCu5hFjLKhTMv0dCfDmMtpoEaVN7Lizo5ViaXHR0EQ/s1600/Ham-and-cheese-croissants-+recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Ham and Cheese Croissants" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGwTQ8umZ5ieciUaKZceC0Lwq869AqvRQxG5tYuAfpmHe6-15c_AWpFqouqrHBZ83Fxb3VTb-fEbq5dfOxp-HDMANxBkko9M_HCu5hFjLKhTMv0dCfDmMtpoEaVN7Lizo5ViaXHR0EQ/s1600/Ham-and-cheese-croissants-+recipe_01.jpg" height="300" title="Ham and Cheese Croissants" width="400" /></a></div>
<div style="text-align: justify;">
These ham and cheese croissants are a quick and simple snack idea for lunch or supper. They take 10 minutes to throw together - if that - and even less time to consume.</div>
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I've had them sitting in my photographs folder for a while - whilst I considered whether or not they were blog worthy enough NOT to make my repeat readers feel ripped off...</div>
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<br /></div>
<div style="text-align: justify;">
... I'm bored. I have a spare ten minutes. So here we are.</div>
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If you do feel ripped off, you may leave... (Pleeeeease don't go!!!) I for one, hope you stay long enough to realise that although this is a glorified ham and cheese sandwich that you need <b>no</b> recipe for - it's actually a pretty neat idea that <i>isn't</i> a ham and cheese sandwich and is so easy it may not have crossed your mind to give it a whirl.</div>
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<div style="text-align: justify;">
Neil loves them.</div>
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I'm not going to give you a specific recipe, but here's what you do...</div>
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<div style="text-align: left;">
<b><u><span style="font-size: x-large;">Ham and Cheese Croissants</span></u></b></div>
</div>
<br />
<ul>
<li style="text-align: justify;">Whack the oven on to 160c fan/180c/350f .</li>
<li style="text-align: justify;">Slice four (or more - you choose. We usually have two each) croissants in half, horizontally.</li>
<li style="text-align: justify;">Grab some butter or low fat spread (from the fridge) along with some thick slices of smoked ham and a wedge of gruyere cheese.</li>
<li style="text-align: justify;">Grate the gruyere into a bowl - you need a large handful for four croissants.</li>
<li style="text-align: justify;">Spread each cut side of all the croissants with butter then pile as much ham and cheese as you like onto one half of each.</li>
<li style="text-align: justify;">Place the other half of the croissant on the top and scatter with any remaining cheese.</li>
<li style="text-align: justify;">Place on a baking sheet and pop into the oven - the oven does not need to have reached it's temperature, it just needs to be on it's way.</li>
<li style="text-align: justify;">Make yourself a hot drink (tea/coffee - whatever you fancy) and by the time you're stirring your teaspoon in your cup, the croissants will be done. If you don't drink tea or coffee - leave your croissants cooking for just shy of 10 minutes.</li>
<li style="text-align: justify;">Remove from the oven, plate up... and EAT.</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDNEvFSd6lebLMVdffguU9UKtcxogmmVwRmE8WjXICb5UgQvf6cYogGvS9ZInnAg6hYzslYQUeE3A8UB2E4j_EhUDhJm9IDa2rO5XCYWGV7InczjkOsYiPIQ2PylsQe2hkYbA9bfZGg/s1600/Ham-and-cheese-croissants-+recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ham and Cheese Croissants" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDNEvFSd6lebLMVdffguU9UKtcxogmmVwRmE8WjXICb5UgQvf6cYogGvS9ZInnAg6hYzslYQUeE3A8UB2E4j_EhUDhJm9IDa2rO5XCYWGV7InczjkOsYiPIQ2PylsQe2hkYbA9bfZGg/s1600/Ham-and-cheese-croissants-+recipe_02.jpg" title="Ham and Cheese Croissants" /></a></div>
<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com8tag:blogger.com,1999:blog-8486618563943846172.post-6244544263419924222013-11-20T17:59:00.001+00:002013-11-28T16:29:23.321+00:00* Slow Cooker Beef and Bean Hotpot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHO6CAsfZFkxVJAU8hFh4eHexEg-M2iN_BNorR12oDUYNIuMgtRpE8t1Qbvgc29v7QlLOzuv_6OSdz07vqDLq9lLl-RfEj63O7DkLn70f0v86dWUhtqKp9GfSLqNbEU-7D1-oDihIXQ/s1600/slow-cooker-beef-and-bean-hotpot-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slow Cooker Beef and Bean Hotpot Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHO6CAsfZFkxVJAU8hFh4eHexEg-M2iN_BNorR12oDUYNIuMgtRpE8t1Qbvgc29v7QlLOzuv_6OSdz07vqDLq9lLl-RfEj63O7DkLn70f0v86dWUhtqKp9GfSLqNbEU-7D1-oDihIXQ/s1600/slow-cooker-beef-and-bean-hotpot-recipe_01.jpg" height="300" title="Slow Cooker Beef and Bean Hotpot Recipe" width="400" /></a></div>
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On Sunday we decided to steal a march on the Christmas shoppers and not go Christmas shopping at all. Read it again. It makes complete sense.</div>
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Instead, we decided to see if we could hunt down the perfect flooring for our bedroom - which we are in the midst of decorating - from a wood floor specialists in town. </div>
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<br /></div>
<div style="text-align: justify;">
I didn't want to have to muck about sorting a dinner out when we got home, so for the very first time I loaded up the slow cooker and... <b><i>left the house</i></b>...</div>
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... I never, <b>ever</b>, do this. Not with anything. Not the dishwasher, not the washing machine, the dryer... nothing. <i><b>Stuff</b></i> happens when I'm not in the house. Things flood, break, block up, fall over, fall off, seize up, singe... leaving the slow cooker on was a real risk. REAL. RISK. I walked super fast through town to get to the shop, ran around the shop dismissing all but one type of flooring, asked for a sample and was handed a whole plank of wood... a whole plank of wood... <i><b>who does that</b></i>?!?... then literally ran through the high street home, leaving the plank of wood in a passing bin because it was just too random, even for me.</div>
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When I fell in the back door a couple of hours after I'd left.. with Neil following at a leisurely "What is wrong with you, woman?" pace behind me... my Slow Cooker Beef and Bean Hotpot was very gently bubbling away, minding it's own business. The dog was guarding the floor space directly in front of the kitchen counter that it was sitting on - just in case it happened to explode and leave the kitchen covered in minced beef and vegetables - ready to perform clean up duty... and the cat was sitting on the shed roof wondering where we'd been and what was all the fuss about?</div>
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Our flooring hunt might have been a dead bust, but dinner certainly wasn't.<br />
<br />
The poor dog was disappointed, yet again.<br />
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<span style="color: #425050; font-family: Neucha; font-size: 17px; line-height: 26px;">This recipe is linked up on </span><a href="http://www.simplelivingeating.com/" style="color: #7d171d; font-family: Neucha; font-size: 17px; line-height: 26px; text-decoration: none;" target="_blank">Foodie Friday at Simple Living and Eating</a><span style="color: #425050; font-family: Neucha; font-size: 17px; line-height: 26px;">, so please pop over and see what other wonderful recipes you can find!</span><br />
<span style="color: #425050; font-family: Neucha; font-size: 17px; line-height: 26px;"><br /></span></div>
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<span style="font-size: x-large;"><u><b>Slow Cooker Beef and Bean Hotpot Recipe</b></u></span><br />
<b><br /></b>
<b>Serves 4</b><br />
<b><br /></b>
<b>Prep time - 10 minutes</b><br />
<b>Cooking time - 4 hours 10 minutes</b><br />
<b>Total time - 4 hrs 20 minutes</b><br />
<b><br /></b>
<u><b>You will need</b></u><br />
A slow cooker<br />
A large non stick frying pan/skillet<br />
<br />
<u><b>Ingredients</b></u><br />
1lb or 500g minced beef<br />
1 large onion - peeled and chopped<br />
4 medium carrots - peeled and chopped (or thickly sliced)<br />
1lb or 500g potatoes - chopped (I don't peel mine but you can if you choose)<br />
2 tbsps tomato puree/paste<br />
2 tbsps Worcestershire sauce<br />
14fl oz/400ml beef stock (or 7fl oz/200ml beef stock and 7fl oz/200ml Guinness)<br />
salt<br />
pepper<br />
14oz/400g can baked beans (I use Heinz)<br />
small bunch flat leaf parsley - chopped<br />
<br />
<u><b>Method</b></u><br />
<ul>
<li>Place the minced beef in the pan and cook until browned, about 3 minutes.</li>
<li>Stir in the onion, carrots, potatoes, tomato puree, Worcestershire sauce and beef stock.</li>
<li>Season with salt and pepper and bring to a simmer.</li>
<li>Pour the beef into the slow cooker and cook for 4 hours on MEDIUM.</li>
<li>Stir in the baked beans and cook until warmed through - about 10 minutes.</li>
<li>Stir in the chopped parsley, reserving some for garnish.</li>
<li>Serve with slices of fresh, warm bloomer loaf and/or green veg.</li>
</ul>
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<b>EAT</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6Bo6SDNJJPADHkpT3vjFq3vMCb5WqKojaAJtRxteAgEpEo-MWX_voWEqf1LA0TK9rHEWTkiH9uv01I3CcvwUbnu0btHBUbulNwCKsAhk66s9RO_mpUT7Cso-UazTesm1YaNMfURt5w/s1600/slow-cooker-beef-and-bean-hotpot-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slow Cooker Beef and Bean Hotpot Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6Bo6SDNJJPADHkpT3vjFq3vMCb5WqKojaAJtRxteAgEpEo-MWX_voWEqf1LA0TK9rHEWTkiH9uv01I3CcvwUbnu0btHBUbulNwCKsAhk66s9RO_mpUT7Cso-UazTesm1YaNMfURt5w/s1600/slow-cooker-beef-and-bean-hotpot-recipe_02.jpg" title="Slow Cooker Beef and Bean Hotpot Recipe" /></a></div>
<br />
Adapted for slow cooker from <a href="http://www.buysubscriptions.com/food-and-cooking-magazines/good-food-magazine-subscription?offer=PPCDEF12&billingCountryCode=GBR&gclid=CI-qgbrsobYCFcLHtAodi2MAEA" target="_blank">Good Food Magazine</a>Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com20tag:blogger.com,1999:blog-8486618563943846172.post-57991290828375984372013-11-18T12:02:00.000+00:002013-11-28T16:30:20.399+00:00* Red Pepper Frittata + Michel Roux Cook Book Give Away! {Meatless Mondays}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMT5D8RnZ1VkAUDqDGEmVsJ-Nqg7QBQIkt_Y8jyrKrBTX2PAQLz1oVivmhvOBStmBrxuaZYlma9GG7U2JS-p-4jLrm3Tejd2v5uhyphenhyphenY8sc3p7TU_4JSH2gWF1ovMURvFJHRjJrnHARDQ/s1600/red-pepper-frittata-recipe_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Red Pepper Frittata Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMT5D8RnZ1VkAUDqDGEmVsJ-Nqg7QBQIkt_Y8jyrKrBTX2PAQLz1oVivmhvOBStmBrxuaZYlma9GG7U2JS-p-4jLrm3Tejd2v5uhyphenhyphenY8sc3p7TU_4JSH2gWF1ovMURvFJHRjJrnHARDQ/s1600/red-pepper-frittata-recipe_02.jpg" height="300" title="Red Pepper Frittata Recipe" width="400" /></a></div>
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I have a <i>beautiful</i> brand new hard back copy of Michel Roux's Cook Book - <a href="https://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/0471769134/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0471769134&linkCode=as2&tag=abbscooant-20%22%3EEggs%3C/a%3E" target="_blank"><b>Eggs</b></a>, to give away to one lucky reader. And by beautiful... I mean.... <b><i>beeeeeeautiful</i></b> - the recipes and photographs are <i>to die for</i>.</div>
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Of course, because I have a book on eggs to give away, I could hardly post a recipe for something that did not have at least one egg in it.</div>
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This Red Pepper Frittata has six. Six whole eggs. I was very tempted to use eight and that was in fact "<u>The plan</u>". But you should all know by now that me and plans... we don't get along too well. I only had six eggs, so an eight egg frittata was gonna be a bust unless I went to the shops. I wasn't getting the car out for two eggs. I had wine, or I could have gone for wine and inadvertently purchased eggs as well, and maybe some chocolate.</div>
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I would have made an omelet but this is one dish (among many) whose perfection defeats me. I like omelettes a little soft in the middle, but I'm never sure if I want to fold it, or have it flat like a frittata and half way through deciding I end up with scrambled. If you want to know <a href="http://www.eggrecipes.co.uk/recipes/how-to-make-an-omelette" target="_blank"><b>How To Make an Omelette</b></a>... click on the link I've just given you!</div>
<br />
Back to THE GIVE AWAY... dun, dun, duuunnnnnnnn....<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzSg4Db3EvE4WFGkT3kaZK7Vdk6fiMT4ZNLl-hmWURyktCn-N77fyGqnjEzStaPGZTcA-z4bRSGdnfJHAHM8ZuQOAvwFRkEZCH8pyzGsx7YOc_9xZtXb-35E0_vF0N_f3mdHYW7IOwQ/s1600/EggsMichelRoux500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzSg4Db3EvE4WFGkT3kaZK7Vdk6fiMT4ZNLl-hmWURyktCn-N77fyGqnjEzStaPGZTcA-z4bRSGdnfJHAHM8ZuQOAvwFRkEZCH8pyzGsx7YOc_9xZtXb-35E0_vF0N_f3mdHYW7IOwQ/s1600/EggsMichelRoux500.jpg" height="320" width="320" /></a></div>
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Just answer me this and you’re entered to win:</div>
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<br /></div>
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<b>What popular kids TV show theme music started with the words... </b>"<b><i>Up above the streets and houses...</i></b>"</div>
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<br /></div>
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(Not related to the cookbook at all, I know.... if you don't know the answer just say "Captain Caveman, who cares, just give me the book!" or whatever else you fancy (keep it clean though), to be in with a chance of winning.)</div>
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You can also follow me <b><a href="https://plus.google.com/u/0/108981673196976272808/posts" target="_blank">here</a>, <a href="https://www.facebook.com/AbbesCookingAntics" target="_blank">here</a>, <a href="http://instagram.com/abbes_antics#" target="_blank">here</a>, <a href="http://www.pinterest.com/AbbeTownsend/" target="_blank">here</a></b> and <b><a href="https://twitter.com/CookingAntics" target="_blank">here</a></b> and come let me know in individual comments below.</div>
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<u><b>This giveaway is limited to UK residents only</b></u> and is sponsored by <a href="http://www.totalmedia.co.uk/" target="_blank">Media Agency London.</a></div>
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I'll be picking the winner at random and announcing them on November 25th.<br />
<br />
Good Luck! <br />
<br />
<b><u><span style="font-size: large;">THIS GIVEAWAY IS NOW CLOSED</span></u></b></div>
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<span style="font-size: x-large;"><u><b>Red Pepper Frittata Recipe</b></u></span><br />
<br />
<b>Serves 3 - 4</b><br />
<br />
<b>Prep time - 5 minutes</b><br />
<b>Cooking time - 15 - 20 minutes</b><br />
<b>Total time - 20 - 25 minutes</b><br />
<br />
<u><b>You will need</b></u><br />
A non stick oven proof omelette pan <br />
<br />
<u><b>Ingredients</b></u><br />
1 sweet pointed red pepper - sliced<br />
<span style="font-size: x-small;">1/2</span> red onion - sliced<br />
6 eggs<br />
4fl oz/100ml single cream (half and half)<br />
salt<br />
pepper<br />
4oz/100g Mexican style cheese (with chilli peppers)<br />
6 teaspoons of Philadelphia Light with grilled red peppers<br />
fresh basil to garnish (optional)<br />
<br />
<u><b>Method</b></u><br />
<ul>
<li>Place the pan on your stove over a medium heat and gently dry fry the pepper and onion for about 3 minutes. You can add a dash of olive oil if you choose.</li>
<li>In a jug or bowl beat together the eggs and cream and season with a good pinch of salt and pepper.</li>
<li>Pour half of the egg mixture into the pan, give it a gentle shake then scatter in the cheese and cover with the rest of the egg mixture. Give it another shake and the peppers should float up slightly.</li>
<li>Preheat your grill/broiler to a low to medium heat. </li>
<li>Cook the eggs very gently for about 8 - 10 minutes or until the bottom of the frittata is pale golden brown - you can check by very gently lifting the edges with a non stick spatula.</li>
<li>Gently dot the surface of the frittata with the teaspoons of Philadelphia then place under the grill to finish cooking for about 5 minutes, or until cooked.</li>
<li>Garnish with fresh torn basil leaves(optional)</li>
<li>Serve hot or cold. </li>
</ul>
<br />
NOTE: You can finish off a frittata in the oven rather than under a grill, but this way works for me. <br />
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<b>EAT </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIypY1u0Urvwa58vC3FlS-MuPIHRJfJIvNvG7Fo39RtBdZDETAHv8g85A4LIOIlrgrbTgwJn27_oFPDmbz5JUEIH1yePq89J2gfslLlAwNurec41qVEvu6Iq_rjqwPjZo0BFPuHpHUg/s1600/red-pepper-frittata-recipe_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Pepper Frittata Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIypY1u0Urvwa58vC3FlS-MuPIHRJfJIvNvG7Fo39RtBdZDETAHv8g85A4LIOIlrgrbTgwJn27_oFPDmbz5JUEIH1yePq89J2gfslLlAwNurec41qVEvu6Iq_rjqwPjZo0BFPuHpHUg/s1600/red-pepper-frittata-recipe_03.jpg" title="Red Pepper Frittata Recipe" /></a></div>
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Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com16tag:blogger.com,1999:blog-8486618563943846172.post-90869518865688725362013-11-16T14:13:00.001+00:002013-11-16T15:58:07.398+00:00* Beef and Guinness Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yXWIRvqNMBFS_isXKVUNrQ0hKUUzykEteRnLHBvcFcGxjqCvH0I5Qt6RRlX7gLrm4XugqrEEj2lMSujLDX5WX-MzTtu7QshgGpJwJ-QQI-nG6wWnsTmJdrtXbhC2Wr99RWI9KMboKg/s1600/beef-and-guiness-pie-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beef and Guinness Pie Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yXWIRvqNMBFS_isXKVUNrQ0hKUUzykEteRnLHBvcFcGxjqCvH0I5Qt6RRlX7gLrm4XugqrEEj2lMSujLDX5WX-MzTtu7QshgGpJwJ-QQI-nG6wWnsTmJdrtXbhC2Wr99RWI9KMboKg/s1600/beef-and-guiness-pie-recipe_01.jpg" height="300" title="Beef and Guinness Pie Recipe" width="400" /></a></div>
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I cooked a version of this Beef and Guinness Pie for the first time a couple of years ago after watching "Jamie at home". I bought <a href="https://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1401322425/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1401322425&linkCode=as2&tag=abbscooant-20%22%3EJamie%20at%20Home:%20Cook%20Your%20Way%20to%20the%20Good%20Life%3C/a%3E" target="_blank">the book</a> and it was one of the first recipes that we tried. At that time, Neil was interested in doing a bit of cooking too so we made the pie together... which was fun.</div>
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Sort of.</div>
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Thankfully, his interest didn't really last beyond cooking and eating this pie... either that or I subliminally chased him from the kitchen. And by subliminally I mean standing at the kitchen door and saying "Get. Out." every time he came near it when dinner wasn't actually on the table. I may have been wielding a rolling pin at the time, too.</div>
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Neil is a man of simple tastes and absolutely loves this pie. He'd far rather eat meat and potatoes than any of the variety of foods that I put in front of him (and then blog) - but he doesn't cook so he doesn't get much in the way of a choice. I usually cook enough meat to fill two medium pies and Neil has a happy head on for a couple of days because most of the time we eat them on alternate days, so that I don't have to freeze one. They freeze really well - I just can't be bothered, and if he sees both pies I have a hard time convincing Neil that "NO... we are NOT eating one each!"</div>
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Sometimes I have to convince myself too :D</div>
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<span style="font-size: x-large;"><u><b>Beef and Guinness Pie Recipe</b></u></span><br />
<b><br /></b>
<b>Serves 4 - 6</b><br />
<b><br /></b>
<b>Prep time - 1 hr 20 minutes (including allowing the filling to cool) minutes</b><br />
<b>Cooking time - 3hrs 15 minutes</b><br />
<b>Total time - 4 hrs 35 minutes</b><br />
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NOTE: The time may seem excessive, but you can make your pie filling whenever you feel like it. The pie itself only takes 45 minutes to cook.<br />
<br />
<u><b>You will need</b></u><br />
A large pie dish - greased<br />
(or two medium pie dishes... or 4 small pie dishes... or... or... )<br />
<br />
<u><b>Ingredients</b></u><br />
1 tbsp olive oil<br />
1 red onion - chopped<br />
2 cloves garlic - crushed<br />
2 medium carrots - peeled and chopped<br />
2 sticks celery - chopped<br />
4oz/100g chestnut mushrooms - thickly sliced <br />
1lb or 500g good quality stewing steak (I use skirt, but shin works too)<br />
1 tbsp fresh rosemary - chopped OR 1 tsp dried rosemary<br />
salt<br />
pepper<br />
1 heaped tbsp plain flour<br />
9fl oz/250ml Guinness (half a can)<br />
4fl oz/100ml beef stock<br />
4oz/100g cheddar grated<br />
1 egg, beaten <br />
<br />
<u><b>Method</b></u><br />
<u>Pie Filling<b> </b></u><br />
<ul>
<li style="text-align: justify;">Preheat the oven to 160Cfan/190C/375F/gas 5.</li>
<li style="text-align: justify;">Heat the olive oil in the large ovenproof saucepan on a low heat.</li>
<li style="text-align: justify;">Add the onions and fry gently for about 10 minutes.</li>
<li style="text-align: justify;">Turn the heat up, add the garlic, carrots, celery, mushrooms, beef,
rosemary, a pinch of salt and a half a teaspoon of pepper. Stir it all together gently.</li>
<li style="text-align: justify;">Cook for 3 or 4 minutes, then stir in the flour and cook for a minute before pouring in the Guinness and beef stock.</li>
<li style="text-align: justify;">Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1 and half hours. </li>
<li style="text-align: justify;">Remove the pan from the oven and give it a stir then put it back into
the oven and continue to cook for another hour, or until the meat is
very tender.</li>
<li style="text-align: justify;">If at this stage your beef pie filling is a bit *wet*, pop it on the hob and simmer gently to reduce the sauciness a bit. If it's too wet your pie base will turn to mush - too dry and you'll have no sauce in your pie.</li>
<li style="text-align: justify;">When your happy with the consistency, stir in half of the cheese and remove from any heat.</li>
<li style="text-align: justify;">Allow to cool for at least an hour (to prevent a soggy pie bottom).</li>
</ul>
<br />
<u>Pastry</u><br />
<ul>
<li style="text-align: justify;">Preheat the oven to 160Cfan/190C/375F/gas 5.
Cut a third off of your pastry and put to one side.</li>
<li style="text-align: justify;">Dust a clean work surface with flour and roll out the large piece of the pastry evenly with
a floured rolling pin to the thickness of about 5mm. </li>
<li style="text-align: justify;">
Line the base of your greased pie dish with the pastry.</li>
<li style="text-align: justify;">
Roll out the remaining pastry to the same thickness, large enough to form a lid.</li>
<li style="text-align: justify;">
Spoon the pie filling into your pastry base.</li>
<li style="text-align: justify;">
Scatter the other half of the cheddar across the top of the pie filling. </li>
<li style="text-align: justify;">
Brush the beaten egg around the pastry edges then place the pastry you just rolled out, on the top.</li>
<li style="text-align: justify;">
Pinch the edges together to form a crust and trim to fit the pie dish.</li>
<li style="text-align: justify;">
Brush the top with beaten egg and make a small slit with a knife in the centre of your pastry lid, to allow steam to escape.</li>
<li style="text-align: justify;">
Bake the pie
directly on the bottom of the oven for 45 minutes, until the pastry is
cooked, puffed and golden. </li>
</ul>
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<b>EAT</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0B8kygiwhi-bo80m5HtQG_DjF41pf3-A9noeAcC33C4JVkgsIdXDifdcQuzCGwoET5c5zsZWJ6BIKnlrOgVMgX3DK-Xc5k-gYaEpDa2O5p_66WMG_zvvfPLMFB81RWM9AbQJ2MTki1Q/s1600/beef-and-guiness-pie-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef and Guinness Pie Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0B8kygiwhi-bo80m5HtQG_DjF41pf3-A9noeAcC33C4JVkgsIdXDifdcQuzCGwoET5c5zsZWJ6BIKnlrOgVMgX3DK-Xc5k-gYaEpDa2O5p_66WMG_zvvfPLMFB81RWM9AbQJ2MTki1Q/s1600/beef-and-guiness-pie-recipe_02.jpg" title="Beef and Guinness Pie Recipe" /></a></div>
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NOTE: This recipe uses half a can of Guinness because I personally find it a bit overpowering if I use the whole can with this quantity of meat. It may seem wasteful, but someone always drinks the other half before I can bung it in anything else!</div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com9tag:blogger.com,1999:blog-8486618563943846172.post-23230582491717847682013-11-13T15:34:00.001+00:002013-11-13T15:34:42.671+00:00* Apple and Cranberry Flapjacks<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnI_nNYClMLrAg0sogV2oSg0JGO15YUIeOKUdcGJksrQblTyygTLK5uqU42rSfII1FelfIpke2lJUNHVT4lOPcgEl9iuWZaWUMu-4OLkA9M3LHtm8rlABZYOTaf9pWvlMujwK8RIKbdw/s1600/apple-and-cranberry-flapjacks-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Apple and Cranberry Flapjacks Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnI_nNYClMLrAg0sogV2oSg0JGO15YUIeOKUdcGJksrQblTyygTLK5uqU42rSfII1FelfIpke2lJUNHVT4lOPcgEl9iuWZaWUMu-4OLkA9M3LHtm8rlABZYOTaf9pWvlMujwK8RIKbdw/s1600/apple-and-cranberry-flapjacks-recipe_01.jpg" height="300" title="Apple and Cranberry Flapjacks Recipe" width="400" /></a></div>
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I <i>acquired</i> a bag of apples about a week ago and I've been "umming and aahing" over what to do with them ever since ( a whole 7 days!). Not once did it occur to me to just eat them. I'm not a huge fan of fruit unless it's in something.</div>
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<br /></div>
<div style="text-align: justify;">
I love apple crumble and apple pie and apple pudding etc, but I'm trying to lose a bit of weight and if I'd cooked any of those recipes I would have had to sit and eat the whole lot, because Neil doesn't like them. He's not a fan of flapjacks either - but flapjacks are easily transportable, so I can keep half and share the rest, without fear of too much *lifetime on the hips*. Though there will be some. I'm sure.</div>
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This Apple and Cranberry Flapjack recipe - as most of them are just recently - was an experiment that worked incredibly well. I'd have been quite content to just sit and eat the whole concoction raw after I'd had a taste test. The fact that the recipe made it is far as the oven was a minor miracle. Though I did make sure to leave at least a spoonful in the bottom of the saucepan to indulge myself with. Okay it was two spoonfuls. Possibly three.</div>
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If there is one thing I would repeat from this recipe (and I'd repeat the whole recipe happily), it would be the addition of the demerera sugar on the top. The flapjack itself was moist, chewy and dense and the sugar gave it a touch of welcome crunch... and it looked pretty damn fine when it came out of the oven...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I was all... like... "<i>Look Neil, aren't they fab!?!</i>"</div>
<div style="text-align: justify;">
And he was all... like... "<b>I don't like flapjacks</b>".</div>
<div style="text-align: justify;">
And then I was like... "<i>But if you did like flapjacks you'd eat these flapjacks, wouldn't you?!?</i>"</div>
<div style="text-align: justify;">
And he was like... "<b>What's in them?</b>"</div>
<div style="text-align: justify;">
"<i>Apple</i>"</div>
<div style="text-align: justify;">
"<b>I don't like Apple.</b>"</div>
<div style="text-align: justify;">
Silence.</div>
<div style="text-align: justify;">
And then he was like.... "<b>Um... but if I ate flapjacks and I ate apple... I would <i>really</i> love those flapjacks, honest.</b>"</div>
<div style="text-align: justify;">
"<i>Now you're just trying too hard</i>."</div>
<div style="text-align: justify;">
"<b>I love you.</b>"</div>
<div style="text-align: justify;">
"<i>Enough to eat a flapjack?</i>"</div>
<div style="text-align: justify;">
"<b>Ummmmm...</b>" </div>
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<br /></div>
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I have no idea which one of us was winding the other one up. </div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<b><span style="font-size: x-large;"><u>Apple and Cranberry Flapjacks Recipe</u></span> </b><br />
<br />
<b>Makes 12</b><br />
<b><br /></b>
<b>Prep time - 10 minutes</b><br />
<b>Cooking time - 30 - 35 minutes</b><br />
<b>Total time - 40 - 45 minutes</b><br />
<u><b><br /></b>
<b>You will need</b></u><br />
A saucepan<br />
A 20cm square baking tin<br />
Baking parchment <br />
<br />
<u><b>Ingredients</b></u><br />
4oz/125g butter<br />
3oz/85g light soft brown sugar<br />
3 tbsps golden syrup<br />
1 tsp ground cinnamon <br />
12oz/350g porridge oats<br />
6 small eating apples - cored and grated (I didn't peel mine but you can if you prefer)<br />
2oz/50g dried cranberries<br />
1 tbsp demerera sugar<br />
<u><b><br /></b></u>
<u><b>Method</b></u><br />
<ul>
<li style="text-align: justify;">Preheat the oven to 180C/160C fan/gas 4. </li>
<li style="text-align: justify;">Grease and line the baking tin with baking parchment.</li>
<li style="text-align: justify;">
Put the butter, sugar and golden syrup into the saucepan, heat gently until melted. </li>
<li style="text-align: justify;">Gently stir in the cinnamon, oats, apple and cranberries then spoon the wet flapjack mixture into the baking tin.</li>
<li style="text-align: justify;">Press firmly and evenly into the tin with the back of a spoon until the top is level.</li>
<li style="text-align: justify;">Sprinkle the demerera sugar across the top of the flapjack. </li>
<li style="text-align: justify;">Bake for 30-35 minutes, or until golden. (These took 20 minutes in my fan oven)</li>
<li style="text-align: justify;">Remove from the oven and
cool for 5 minutes then cut into 12 pieces whilst still warm. </li>
<li style="text-align: justify;">Cool
completely before turning out and cutting again with a sharp knife.</li>
</ul>
<div style="text-align: justify;">
NOTE: The cinnamon flavour in these was very mild - if you love cinnamon you'll probably want to add another teaspoon.</div>
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<div style="text-align: center;">
<b>EAT</b></div>
<br />
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</div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KidG9Y7KZ4uwXjaN37ljh6w1y9HfjSfF0ZI6VWaUd7vIAB2_T6j9XR8D-us2IA3jlnQn9JYyfOQDrghhqvXsaLz0sZMYWUNmSq_Kj5YvX_SQSZT0D5YK-H80wX2R0GV0JGmOqptmmQ/s1600/apple-and-cranberry-flapjacks-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple and Cranberry Flapjacks Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KidG9Y7KZ4uwXjaN37ljh6w1y9HfjSfF0ZI6VWaUd7vIAB2_T6j9XR8D-us2IA3jlnQn9JYyfOQDrghhqvXsaLz0sZMYWUNmSq_Kj5YvX_SQSZT0D5YK-H80wX2R0GV0JGmOqptmmQ/s1600/apple-and-cranberry-flapjacks-recipe_02.jpg" title="Apple and Cranberry Flapjacks Recipe" /></a></b></div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com6tag:blogger.com,1999:blog-8486618563943846172.post-46222294581204480732013-11-11T16:05:00.000+00:002013-11-12T15:42:05.944+00:00* Winter Minestrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYrEeGGazMWXDQQvs5SPFS-ANCXFP6mgfjCZ1toI2R6iVOhW40SA7KY3UeXM1eYmrwR_6kG6tZourbqGh4udr0KiB3biopcxv-eCXrxkLxjY9U4QpKLJ6GQutCxzMEheP8dRvKqNpbA/s1600/winter-minestrone-recipe_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Winter Minestrone Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYrEeGGazMWXDQQvs5SPFS-ANCXFP6mgfjCZ1toI2R6iVOhW40SA7KY3UeXM1eYmrwR_6kG6tZourbqGh4udr0KiB3biopcxv-eCXrxkLxjY9U4QpKLJ6GQutCxzMEheP8dRvKqNpbA/s1600/winter-minestrone-recipe_02.jpg" height="300" title="Winter Minestrone Recipe" width="400" /></a></div>
<div style="text-align: justify;">
This is my absolute new favourite soup.</div>
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<br /></div>
<div style="text-align: justify;">
I <i>know</i> I shouldn't favour one recipe over any other... they are all my babies (kinda), but this one would get more pocket money than the others, for definite. I wish I could claim it as <i><b>all my own idea</b></i> with a touch of <i><b>aren't I a complete genius</b></i> thrown in, just to keep everything on the<b><i> me, me, me</i></b>.... but this Winter Minestrone Recipe is one I adapted from Ina Garten, The Barefoot Contessa - to suit my own cooking style and recipe ingredients.</div>
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<br /></div>
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In otherwords, I made it as easy and lazy as possible. I really can't be bothered to cook pasta separately (as per Ina's recipe) then throw it in the pot when it's cooked - it cooks just as easily in the soup itself, as it does in a pot of boiling water - and there's less washing up to do. Win win.</div>
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<br /></div>
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I know it's on a Monday that I'm posting this, but it's NOT a Meatless Monday Recipe - it has bacon in it and chicken stock. I'm still no good at planning ahead when it comes to bandwagons I could jump upon. The fact that I've managed a few Meatless Mondays posts in recent months is pure coincidence and nothing to do with planning whatsover - I don't cook for my blog as much as I cook for me and Neil... especially in the cold, dark months at the end of one year and beginning of the next, because I have a hard time taking decent photographs in the light.</div>
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<br /></div>
<div style="text-align: justify;">
Which leads me to a favour I need to ask - Neil has mentioned buying me a decent digital camera for Christmas (I currently have a little point and shoot) and I was wondering what any of you might suggest I should look at? Our budget would be in the region of £300 (just under 500 American dollars). Any advice would be truly appreciated!</div>
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Thanks guys xx</div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<span style="font-size: x-large;"><u><b>Winter Minestrone Recipe</b></u></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeb8p4XV7LCTHtM5n_YtwZaUhnpX24Qa2_s6sL5_vYIjY3Lly9Sg50-fWA3vouQUKxzv_vIacvtNfo-i7lq387rqoGVlveMR8fqdgdkgVVFVjQUIAd9PrKvtsvIwR5PMihlxkIppyEQ/s1600/winter-minestrone-recipe_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Winter Minestrone Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeb8p4XV7LCTHtM5n_YtwZaUhnpX24Qa2_s6sL5_vYIjY3Lly9Sg50-fWA3vouQUKxzv_vIacvtNfo-i7lq387rqoGVlveMR8fqdgdkgVVFVjQUIAd9PrKvtsvIwR5PMihlxkIppyEQ/s1600/winter-minestrone-recipe_01.jpg" height="240" title="Winter Minestrone Recipe" width="320" /></a><b> </b><br />
<b>Serves 6 (8 if you're tight)</b><br />
<b><br /></b>
<b>Prep time - 15 minutes</b><br />
<b>Cooking time - 1hr</b><br />
<b>Total time - 1hr 15 minutes</b><br />
<b><br /></b>
<u><b>You will need</b></u><br />
A large soup/stock pot<br />
<br />
<u><b>Ingredients</b></u><br />
1 tbsp olive oil
<br />
4oz/100g pancetta (or smoked streaky bacon) - cut into lardons<br />
1 onion - diced (1cm) <br />
2 medium carrots - peeled and diced (1cm)<br />
2 large stalks celery - diced (1cm)<br />
1 harlequin or onion squash - peeled, deseeded and diced (1cm)<br />
4 cloves garlic - crushed<br />
1 tsp dried thyme<br />
2 x 14oz/400g cans chopped tomatoes<br />
3 pints/1 litre 600ml chicken stock<br />
1 bay leaf
<br />
1 tsp sea salt<br />
1 tsp cracked black pepper<br />
14oz/400g can of canellini beans - drained and rinsed<br />
3oz/80g dried small soup pasta - ditalini or mini conchiglie<br />
4oz/100g curly kale
<br />
5fl oz/150ml good dry white wine
<br />
2 tablespoons pesto<br />
<br />
<u><b>Method </b></u><br />
<ul style="text-align: justify;">
<li>Heat the olive oil over medium heat in the saucepan and add the pancetta. Cook for 6 to 8
minutes, stirring occasionally, until lightly browned.</li>
<li>Add the onions,
carrots, celery, squash, garlic, and thyme and continue to cook
stirring occasionally, for 8 to 10 minutes, until the vegetables begin
to soften.
</li>
<li>Add the tomatoes, chicken stock, bay leaf, salt and pepper to the pot. Bring to a boil,
then lower the heat and simmer uncovered for 20 minutes.</li>
<li>After 20 minutes add the dried pasta and con<b>t</b>inue to cook for another 10 minutes.</li>
<li>Discard the bay leaf.</li>
<li>Add the beans and heat
through.</li>
<li>Just before serving add the curly kale,
and gently stir it through the soup.</li>
<li>Stir in the white wine and pesto.</li>
<li>Serve garnished with grated Parmesan.</li>
</ul>
<br />
<div style="text-align: center;">
<b>EAT</b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFcR4aMRtNFjNga24-bC84Rt4nwg4jXHMLJHqaRtRlWSJjKS6H4X86aqcNMHcOgVPFGw2f93enAB7y8ig0odh1zBSxc8-hHd1Bl0Db1S-rh6P_yDk-zz0pedbmzXImiFwG4zfIgU_hg/s1600/winter-minestrone-recipe_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Winter Minestrone Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFcR4aMRtNFjNga24-bC84Rt4nwg4jXHMLJHqaRtRlWSJjKS6H4X86aqcNMHcOgVPFGw2f93enAB7y8ig0odh1zBSxc8-hHd1Bl0Db1S-rh6P_yDk-zz0pedbmzXImiFwG4zfIgU_hg/s1600/winter-minestrone-recipe_03.jpg" title="Winter Minestrone Recipe" /></a></b></div>
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<br />
Adapted from <a href="http://www.barefootcontessa.com/default.aspx" target="_blank">Barefoot Contessa</a> Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com16tag:blogger.com,1999:blog-8486618563943846172.post-13525289076048839052013-11-08T11:30:00.000+00:002013-11-09T07:51:23.823+00:00* Chocolate Zucchini Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRz4cmRJpXblapqTsHzXU5xenkCVfxQLbQK5xMucq-l3ey_9U2Su8yX1uazvsIZzvODz5JFhts4D7I6HLi21dDe_gUfgKB0ga02IMl720ptv_WaZonvC5kBOobevKjEMuUDwZcRiD_g/s1600/chocolate-zucchini-brownies-recipe_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chocolate Zucchini Brownies Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRz4cmRJpXblapqTsHzXU5xenkCVfxQLbQK5xMucq-l3ey_9U2Su8yX1uazvsIZzvODz5JFhts4D7I6HLi21dDe_gUfgKB0ga02IMl720ptv_WaZonvC5kBOobevKjEMuUDwZcRiD_g/s1600/chocolate-zucchini-brownies-recipe_02.jpg" height="300" title="Chocolate Zucchini Brownies Recipe" width="400" /></a></div>
<div style="text-align: justify;">
I made these Chocolate Zucchini Brownies three times before I felt they were good enough to share... with real touchable people as well as all of you!</div>
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<br /></div>
<div style="text-align: justify;">
Usually, it seems to take me longer to photograph and blog a recipe, than it does to actually make it - not this time, however... I made these brownies three times before I finally got them right!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The first time I made them, I squeezed all of the water out of the zucchini and they were a tad cake-like in consistency. Nice, but not dense and chewy enough to be called a brownie.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The second time I made them in a 20cm x 20cm square cake tin and only used 50g/2oz of chocolate chips, but I didn't squeeze the water out of the zucchini.... they were really good and completely shareable but I forgot to take photographs.... because we ate them a tad quickly.</div>
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<br /></div>
<div style="text-align: justify;">
Just a tad.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The third time I used a 27cm x 17cm baking pan, didn't squeeze the water out of the zucchini and added 100g/4oz of chocolate chips.... and remembered to photograph them before we ate them... barely. They were awesome - dense, chewy, chocolatey, nommy bars of heaven.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The best compliment in the world was when my friend Lynne's daughter - Deryn - ate five of them before we could get the lid back on the tin they'd been served in. I sat there in awe and delight. Finally, someone with an even bigger capacity for sweet things, than I.</div>
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<br /></div>
<div style="text-align: justify;">
<b><i>But only just</i></b>.</div>
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<b>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * </b></div>
<u><b>Chocolate Zucchini Brownies Recipe</b></u><br />
<b><br /></b>
<b>Makes 12 Brownies</b><br />
<b><br /></b>
<b>Prep time - 10 minutes</b><br />
<b>Cooking time - 20 - 30 minutes</b><br />
<b>Total time 30 - 40 minutes</b><br />
<br />
<u><b>You will need</b></u><br />
A 27cm x 17cm baking pan lined with baking parchment across the base and up the sides.<br />
<br />
<u><b>Ingredients </b></u><br />
6oz/160g plain flour<br />
2oz/50g cocoa<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
2oz/50g butter - melted<br />
4oz/100g granulated sugar<br />
4oz/100g soft brown sugar<br />
2 large eggs<br />
1 tsp vanilla<br />
1 medium courgette/zucchini - unpeeled, finely grated<br />
4oz/100g dark chocolate chips<br />
<br />
<u><b>Method</b></u><br />
<ul>
<li style="text-align: justify;">Preheat oven to 180/160 fan/350°F.</li>
<li style="text-align: justify;">In a large bowl, combine flour, cocoa, baking powder and salt and set aside.</li>
<li style="text-align: justify;">In a medium bowl, stir together melted butter, sugar, brown sugar,
eggs and vanilla until smooth. </li>
<li style="text-align: justify;">Add the wet ingredients and the zucchini to
the dry ingredients and stir by hand until almost combined. </li>
<li style="text-align: justify;">Add chocolate
chips and gently stir in.</li>
<li style="text-align: justify;">Spoon into the lined pan and spread out evenly. </li>
<li style="text-align: justify;">Bake for 20–30 minutes or until the edges are slightly springy but the centre is still squidgy when pressed. </li>
<li style="text-align: justify;">Leave to cool completely in the pan before turning out or.... if you really can't bear to wait, slice them up whilst still in the pan and see how many you can stuff in your face before you get caught.</li>
</ul>
<br />
<div style="text-align: center;">
<b>EAT</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwoZpbMdgSx2qWTmPE9uwN1D7ANi9Pjy5KsJ7znQFW6dn90PB5harNJow48lD3bbs_90yrr-Ky1j71A_O1j8VLwpQrS1X4ltAPMrIBus0q308p32AA4-Xbnrv0apiAdOGT_XLKmBG3Q/s1600/chocolate-zucchini-brownies-recipe_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Zucchini Brownies Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwoZpbMdgSx2qWTmPE9uwN1D7ANi9Pjy5KsJ7znQFW6dn90PB5harNJow48lD3bbs_90yrr-Ky1j71A_O1j8VLwpQrS1X4ltAPMrIBus0q308p32AA4-Xbnrv0apiAdOGT_XLKmBG3Q/s1600/chocolate-zucchini-brownies-recipe_01.jpg" title="Chocolate Zucchini Brownies Recipe" /></a></div>
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<div style="text-align: left;">
<b><i><br /></i></b></div>
</div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com6tag:blogger.com,1999:blog-8486618563943846172.post-47555458444941381532013-11-06T17:43:00.001+00:002013-11-12T14:04:30.481+00:00* Creamy Chicken and Mushroom Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtEgaWC9PkyALpjfPP-22-OdVW6RXylUojWS2Z67AxOT_5e5Z7icmSamN6JvmnFb-gTHi2oUNl6z4QFIoM565B41oC4zUaLZkjqfNgkhwdqiXfKMvcFEE4Q6yk7NhJCoXx82Egh0lVw/s1600/creamy-chicken-and-mushroom-pasta-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Creamy Chicken and Mushroom Pasta Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtEgaWC9PkyALpjfPP-22-OdVW6RXylUojWS2Z67AxOT_5e5Z7icmSamN6JvmnFb-gTHi2oUNl6z4QFIoM565B41oC4zUaLZkjqfNgkhwdqiXfKMvcFEE4Q6yk7NhJCoXx82Egh0lVw/s1600/creamy-chicken-and-mushroom-pasta-recipe_01.jpg" height="300" title="Creamy Chicken and Mushroom Pasta Recipe" width="400" /></a></div>
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I've been going through all of my kitchen cupboards doing a bit of cleaning and re-arranging, so that I can see better what food I have available and make space for more.</div>
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I'm joking.</div>
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There <i>is</i> no space for more... I live in a rabbit hutch. I just had an urge to re-invent the interior of my kitchen cupboards because I made the fatal mistake of visiting Homebase last week and ended up looking at beautiful, stream lined, well designed, brand new kitchens.... then came home and wanted to burn the house down.</div>
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When re-arranging et al - I discovered a bag of dried porcini mushrooms that I bought a couple of weeks back... and dinner was decided. Sort of. What I really wanted to make was a risotto, but as yet I have not discovered the trick to making a mushroom risotto that doesn't look like something the cat coughed up.... also - Neil doesn't really like risotto and is starting to suss out when I say "It's a rice thingy", that it is, in fact... a risotto.</div>
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So seeing as I can probably only use the "Rice Thingy" as an excuse maybe one more time and get away with it... I made a Creamy Chicken and Mushroom Pasta, and threw in a large handful of curly kale at the end, to add a bit of crunch. If I'd had any spinach I might have used that - but me and spinach is doing a Ross and Rachel and we is "On a Break".</div>
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Of course... I did have some creme fraiche standing to attention in the fridge, giving me it's best toothless smile, so I bunged some of that in.</div>
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How could I resist?</div>
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<span style="font-size: x-large;"><u><b>Creamy Chicken and Mushroom Pasta Recipe</b></u></span><br />
<br />
<b>Serves 4 </b><br />
<br />
<b>Prep time - 5 minutes</b><br />
<b>Cooking time - 15 - 20 minutes</b><br />
<b>Total time - 20 - 25 minutes </b><br />
<br />
<u><b>You will need</b></u><br />
A pot for boiling pasta<br />
A large non stick frying pan/skillet <br />
<br />
<u><b>Ingredients</b></u><br />
8oz/240g dried penne (or pasta of your choice) <br />
1 tbsp olive oil or 10 sprays fry light<br />
10oz/300g uncooked chicken breast - sliced and seasoned with a pinch of salt and pepper<br />
2oz/40g dried porcini mushrooms<br />
9oz/250g chestnut mushrooms (or whatever you have available) - thickly sliced<br />
1 tsp dried thyme or 1 tbsp fresh thyme<br />
7fl oz/200ml white wine<br />
2oz/50g curly kale - shredded/chopped <br />
7fl oz/200ml creme fraiche or double/heavy cream<br />
Manchego Cheese to garnish <br />
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<br />
<u><b>Method</b></u><br />
<ul>
<li style="text-align: justify;">Cook pasta according to the packet instructions and get on with the rest.</li>
<li style="text-align: justify;">Place the dried porcini mushrooms in a bowl and barely cover with boiling water, set aside. </li>
<li style="text-align: justify;">Heat the pan over a medium/high heat and spray with fry light (or add oil).</li>
<li style="text-align: justify;">Cook the chicken in the pan for 3 minutes or until no pink remains.</li>
<li style="text-align: justify;">Add the chestnut mushrooms and thyme and cook for 1 minute.</li>
<li style="text-align: justify;">Remove the porcini mushrooms from the water (keep the water) and throw them into the pan - cook for another minute.</li>
<li style="text-align: justify;">Pour in the wine and reserved mushroom water and cook, stirring occasionally, until reduced by half - about 5-8 minutes.</li>
<li style="text-align: justify;">Throw in the curly kale and then stir in the creme fraiche (or cream).</li>
<li style="text-align: justify;">Add the cooked, drained pasta and mix it all together.</li>
<li style="text-align: justify;">Serve garnished with shavings of Manchego Cheese. </li>
</ul>
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<b>NOTE:</b>The combination of porcini mushrooms and creme fraiche made this into
quite a highly flavoured dish, so if you wanted to soften it up a tad,
use cream in place of the creme fraiche and/or leave the porcini
mushrooms out. If you do leave the porcini out, you'll need to use about 7fl oz/200ml of chicken stock in place of the mushroom water.</div>
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<b>EAT </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ik4aToCLsjeEO63yVrylPAV3tG4Zqyrqgs4o52-L3zVZpicc2NfQRnOzMKyuBap-SPtBb4_EBQ76MDzq4RIo3s2nRHDimgjRWUtAEn6J875Ylm00aWKVlju6619FulOqcegzXkpenA/s1600/creamy-chicken-and-mushroom-pasta-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy Chicken and Mushroom Pasta Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ik4aToCLsjeEO63yVrylPAV3tG4Zqyrqgs4o52-L3zVZpicc2NfQRnOzMKyuBap-SPtBb4_EBQ76MDzq4RIo3s2nRHDimgjRWUtAEn6J875Ylm00aWKVlju6619FulOqcegzXkpenA/s1600/creamy-chicken-and-mushroom-pasta-recipe_02.jpg" title="Creamy Chicken and Mushroom Pasta Recipe" /></a></div>
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<b><span style="font-size: x-large;">ONE YEAR AGO:</span> </b><a href="http://abbescookingantics.blogspot.co.uk/2012/11/thai-style-chicken-soup.html" target="_blank">Thai Style Chicken Soup</a>Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com12tag:blogger.com,1999:blog-8486618563943846172.post-28103673536200293812013-11-04T12:17:00.001+00:002013-11-04T12:45:05.561+00:00* Sweet Potato and Caramelised Onion Quiche {Meatless Mondays}<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVRC12rPwPm5LvjWNoddpVl2xMmw4cM1Kq7iqHz5TzKYS2d0GsSU3F0tOKTc98sIWDJu9IUxIZBLFuk3hMGUr8jeK1f139j-_uK80bpq7bU937xzfQrVt6TLjZ1PqUCFMKVrXj4yxPQ/s1600/sweet-potato-quiche-recipe_03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sweet Potato and Caramelised Onion Quiche Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVRC12rPwPm5LvjWNoddpVl2xMmw4cM1Kq7iqHz5TzKYS2d0GsSU3F0tOKTc98sIWDJu9IUxIZBLFuk3hMGUr8jeK1f139j-_uK80bpq7bU937xzfQrVt6TLjZ1PqUCFMKVrXj4yxPQ/s1600/sweet-potato-quiche-recipe_03.jpg" height="300" title="Sweet Potato and Caramelised Onion Quiche Recipe" width="400" /></a></div>
I know I keep saying that I'm surprised when a recipe works, but I genuinely am. This Sweet Potato and Caramelised Onion Quiche was an experiment because I used my favourite Parmesan and polenta pastry with it. I thought I might have gone for overkill with the flavour combinations and ended up with a dish that was all over the shot.</div>
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Happily I was wrong.</div>
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I made the quiche to take to mum's on Sunday as my brother and his clan were donning their life jackets and coming to Cornwall to visit. So.... an "occasion" was at hand. An "occasion" always requires copious amounts of food in my family, so you're guaranteed to have at least one individual who likes what you've put in front of them.</div>
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Both Neil and my brother, demolished my quiche. I've no idea if Josh ate any. Josh is a Ninja at family gatherings. He appears from nowhere with a plate. The plate is suddenly full to brimming. Then both Josh and his plate disappear... <i>as if they had never been there to begin with!!! </i>There's not even a throwing star lodged in a wall somewhere. It's like the air is displaced with his image, and a plate... then *piff paff poof*... <i>gone</i>.</div>
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I wish I could do that.</div>
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Especially just after I've farted. </div>
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<b><u>Sweet Potato and Caramelised Onion Quiche Recipe</u></b><br />
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<b>Serves 6 - 8</b>
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<b><br /></b>
<b>Prep time - 1 hour 10 minutes</b></div>
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<b>Cooking time - 50 minutes</b></div>
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<b>Total time - 2 hours</b></div>
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<u><b>You will need</b></u></div>
<div style="text-align: justify;">
A 28cm flan case/tart tin (preferably with a removable bottom)</div>
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<u><b>Ingredients</b></u><br />
<div style="text-align: justify;">
<u>Pastry</u></div>
<div style="text-align: justify;">
7oz/200g plain flour</div>
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2oz/50g fine polenta - plus extra for dusting</div>
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5oz/140g cold butter - cut into small pieces</div>
<div style="text-align: justify;">
2oz/50g Parmesan - finely grated</div>
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1 whole egg</div>
<div style="text-align: justify;">
2 tbsps water </div>
<br />
<u>Filling</u><br />
1 tbsp olive oil<br />
1 tbsp butter <br />
1 sweet potato (about 200g) - peeled and diced<br />
1 onion - sliced<br />
3.5oz/100g gruyere cheese - grated<br />
5 eggs<br />
5fl oz/150ml double/heavy cream<br />
<u><b><br /></b></u>
<u><b>Method</b></u><br />
<ul>
<li style="text-align: justify;">Heat oven to 390/200c/170c fan/gas 6 and make the pastry first..</li>
<li style="text-align: justify;">Place the flour, polenta, butter and a pinch
of salt into a food processor and whizz until
the mixture resembles fine breadcrumbs. </li>
<li style="text-align: justify;">Add the Parmesan and egg, then pulse through
the 2 tbsp cold water until the mixture forms a
ball. Wrap in cling film, and chill in fridge for 30 mins. </li>
<li style="text-align: justify;">Whils the pastry is chilling cook the sweet potato and onion...</li>
<li style="text-align: justify;">Place the diced sweet potato into a
baking dish with the tablespoon of olive oil. Use your hands and mix it
up. Place in the oven and cook for 15 minutes until soft and lightly
coloured. When cooked place on kitchen towels to drain excess fat and
cool down.</li>
<li style="text-align: justify;">For the onion, place the
butter in a skillet over a low heat and add the onions. Cook very
gently for about 15 minutes until caramelised and golden. Place on
kitchen towels to drain excess fat and cool down... back to the pastry </li>
<li style="text-align: justify;">Dust your work surface with polenta and roll out the pastry - not to thick and not too thin - about 5mm.</li>
<li style="text-align: justify;">Line the tart tin with the pastry and trim the overhang, but not too far as it will shrink with cooking. </li>
<li style="text-align: justify;">Chill for
another 30 mins.</li>
<li style="text-align: justify;">Re-Heat oven to 390/200c/170c fan/gas 6 (if you've turned it off). </li>
<li style="text-align: justify;">Place
a baking sheet in the oven to warm up.</li>
<li style="text-align: justify;">Line the pastry case with baking parchment and fill with baking beans. </li>
<li style="text-align: justify;">Place on the baking sheet and bake for
15 mins. </li>
<li style="text-align: justify;">Remove the beans and parchment and bake for another 5 mins or until the
pastry is golden.</li>
<li style="text-align: justify;">Remove from oven and allow to cool a little - turn the oven temperature down to 350f/180c/155 fan/gas 4.</li>
<li style="text-align: justify;">Scatter the base with the cheese, sweet potato and onion.</li>
<li style="text-align: justify;">Whisk together the whole eggs and cream and gently pour into the pastry case, careful not to go over the edges.</li>
<li style="text-align: justify;">Cook for about 20 - 30 minutes until the egg has just set.</li>
<li style="text-align: justify;">Serve hot or cold with your favourite salad.</li>
</ul>
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<b> NOTE:</b> There's usually enough pastry left over to make a mini quiche or whatever else you fancy with it - Moby suggested Cheese Straws in the comments in <a href="http://abbescookingantics.blogspot.co.uk/2013/07/smoked-sausage-tomato-and-watercress.html" target="_blank">this post</a>. You can - of course - use a pre-made pie crust or pre-made short crust pastry.</div>
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<b>EAT </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy4Uis8ltMhmCIfHYKZQEBhtOLE8ewIUWzQcSnkPBZTn6aCZWJ-jsVNC6k0p7FCN36QoMTHXX5OeAHOEqjDMR2hts0FXdaKFSeOsnAEi2uSKYda4hSQy7toiAyMi7hszjWxOKsDu7Zw/s1600/sweet-potato-quiche-recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sweet Potato and Caramelised Onion Quiche Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy4Uis8ltMhmCIfHYKZQEBhtOLE8ewIUWzQcSnkPBZTn6aCZWJ-jsVNC6k0p7FCN36QoMTHXX5OeAHOEqjDMR2hts0FXdaKFSeOsnAEi2uSKYda4hSQy7toiAyMi7hszjWxOKsDu7Zw/s1600/sweet-potato-quiche-recipe_02.jpg" title="Sweet Potato and Caramelised Onion Quiche Recipe" /></a></div>
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<b>ONE YEAR AGO: </b><a href="http://abbescookingantics.blogspot.co.uk/2012/11/pollo-e-funghi-tagliatelle.html" target="_blank">Pollo e Funghi Tagliatelle</a><b><a href="http://abbescookingantics.blogspot.co.uk/2012/11/pollo-e-funghi-tagliatelle.html" target="_blank"> </a></b></div>
Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com12tag:blogger.com,1999:blog-8486618563943846172.post-82009522775594235502013-11-01T13:13:00.000+00:002014-02-24T16:43:37.584+00:00* Sausage Meatballs in Tomato Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozK_lOHHD9z04WUgEmSgQZBNQljpfejXJUINwUWQMEr94-7IgCbo8KozLjnUCx0IE9x1zpki4sETYvcdmDc51zf5KOvPRcSITk0xcr4VgG47S4xiaohe58vDHNpiqzYZTVQYnd1fH9Q/s1600/sausage-meatballs-in-tomato-sauce-recipe_03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sausage Meatballs in Tomato Sauce Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozK_lOHHD9z04WUgEmSgQZBNQljpfejXJUINwUWQMEr94-7IgCbo8KozLjnUCx0IE9x1zpki4sETYvcdmDc51zf5KOvPRcSITk0xcr4VgG47S4xiaohe58vDHNpiqzYZTVQYnd1fH9Q/s1600/sausage-meatballs-in-tomato-sauce-recipe_03.jpg" height="300" title="Sausage Meatballs in Tomato Sauce Recipe" width="400" /></a>
I love it when a recipe works better than expected. These Sausage Meatballs in Tomato Sauce were absolutely scrumptious in a non *in yer face* way. They were so easy to put together that I expected to be bowled over with blandness.... plus I haven't had much in the way of taste in the past couple of weeks because of my VERY BAD COLD.
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There.</div>
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I will never mention it again.</div>
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The sauce was slightly sweet and light due to the use of a carrot. I've not done that before, but they needed using up (doesn't everything?!?) and it was worth a shot. I know it's not a new idea - people have been sticking carrots into tomato sauce since time immemorial (whatever that means), but I haven't - so I wasn't sure that we... I... would like it.</div>
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But we did. Well, <b><i>of course</i></b> we did. I could hardly write a recipe up and say "Don't do this, it's dis-<b>GUS</b>-tin'!", could I?!?</div>
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Well I suppose I could, but then you'd hardly come back for more.</div>
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<b><span style="font-size: x-large;"><u>Sausage Meatballs in Tomato Sauce Recipe</u></span> </b><br />
<b><br /></b>
<b>Serves 3 - 4</b><br />
<b><br /></b>
<b>Prep time - 10 minutes</b><br />
<b>Cooking time - 30 minutes</b><br />
<b>Total time - 40 minutes</b><br />
<u><b><br /></b></u>
<u><b>You will need</b></u><br />
A large non stick skillet/pan with lid.<br />
<br />
<u><b>Ingredients</b></u><br />
<u>Meatballs <b><br /></b></u><br />
450g sausage meat<br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
1 tsp dried rosemary<br />
1/2 tsp salt<br />
1/2 tsp black pepper<br />
3 heaped dessert spoons of fresh bread crumbs<br />
<br />
<u>Sauce </u><br />
1 tbsp olive oil<br />
1 large carrot - finely diced (or blitzed in a food processor)<br />
1 large onion - finely diced (or blitzed in a food processor)<br />
2 cloves garlic - crushed <br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
1 tsp dried rosemary<br />
2 anchovy fillets<br />
1 tbsp tomato puree/paste<br />
2 x 14oz/400g can chopped tomatoes<br />
grated Parmesan and chopped parsley to garnish<br />
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<u><b>Method</b></u><br />
<ul>
<li style="text-align: justify;">In a bowl combine the sausage meat, 1 tsp each of oregano, basil and rosemary, the salt and pepper, and the bread crumbs.</li>
<li style="text-align: justify;">Place the skillet over a medium heat. </li>
<li style="text-align: justify;">Smush the sausage meat et al all together with your hands (or a fork) and make about 32 little balls, placing each one straight into the bottom of the skillet as it heats up.</li>
<li style="text-align: justify;">Brown the meatballs all over, for about 3 - 5 minutes then remove from the pan and set aside.</li>
<li style="text-align: justify;">Return the pan to the heat and add the olive oil, carrot and onion, stir and pop the lid on. Cook gently for about 5 minutes until softened, remembering to occasionally lift the lid and stir.</li>
<li style="text-align: justify;">Mix in the garlic, herbs, anchovy fillets and tomato puree then stir in the 2 cans of chopped tomatoes.</li>
<li style="text-align: justify;">Pop the lid back on and allow to simmer for 10 minutes.</li>
<li style="text-align: justify;">Remove the lid and gently add the meatballs to the tomato sauce. Give the pan a little shake to help them settle a little deeper. Do not stir at this stage as they may break apart.</li>
<li style="text-align: justify;">Pop the lid back on and cook for a further 10 minutes or until meatballs are cooked through.</li>
<li style="text-align: justify;">Garnish with grated Parmesan and chopped parsley and serve with your favourite pasta or rice - we had ours with Manfredine pasta. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZR_8JbIzCfPmjn8zm2RMErv8qIzyJoQAyBqAFuot01cp90BEO9RMbClFZH64XLv4chrXVyR61zX0wUi6dMnhXLEh6A3ITaUFwc3AaQX1tPjik2yYO7sYZrQO1fR8hPOsJpIepzfEAw/s1600/sausage-meatballs-in-tomato-sauce-recipe_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sausage Meatballs in Tomato Sauce Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZR_8JbIzCfPmjn8zm2RMErv8qIzyJoQAyBqAFuot01cp90BEO9RMbClFZH64XLv4chrXVyR61zX0wUi6dMnhXLEh6A3ITaUFwc3AaQX1tPjik2yYO7sYZrQO1fR8hPOsJpIepzfEAw/s1600/sausage-meatballs-in-tomato-sauce-recipe_01.jpg" height="300" title="Sausage Meatballs in Tomato Sauce Recipe" width="400" /></a></div>
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NOTE: You don't have to use sausage meat to make the meatballs, but it's what I
had available in the freezer. Some good Italian style sausages, removed
from their skins would probably work just as well (if not better), and
you wouldn't need the extra flavourings or the bread crumbs.</div>
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<b>EAT</b></div>
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This recipe is linked up on <a href="http://www.simplelivingeating.com/" target="_blank">Foodie Friday at Simple Living and Eating</a>, so please pop over and see what other wonderful recipes you can find!<br />
<br />
<span style="font-size: x-large;">ONE YEAR AGO</span>: <a href="http://abbescookingantics.blogspot.co.uk/2012/11/carrot-and-coriander-soup.html" target="_blank">Carrot and Coriander Soup</a><br />
<br />Abbe Townsendhttp://www.blogger.com/profile/16476476269201930252noreply@blogger.com12