Today is Global Scouse Day! So to mark this celebration of the famous regional dish, I made a vegetarian/vegan version, Blind Scouse. I served it with some homemade wholemeal bread.
Blind Scouse
Homemade Wholemeal Bread
Monday, David as usual left for work at 7am. I found Artie, sitting by the front door waiting for him to come home. Midweek, Mum bought me some daffodils to cheer me up!
Thursday David had a day off work so we headed up to the Lake District. We got up at an ungodly hour, but saw the sunrise over Haweswater Reservoir and enjoyed a leisurely stroll along Derwentwater.
Selfie at Haweswater
Hawes End jetty at Derwentwater
I’ll finish this post with our Saturday dinner. I made vegetarian bean burgers, using cannellini and borlotti beans. David helped sculpt them to fit the sesame buns. I served the burgers with bistro salad.
Have you tried scouse? What did you think of the stew?
This was a Saturday meal a few weekends back. I’m not much of an egg lover, but it was surprisingly filling! The recipe made four decent sized servings, but we shared it between three! Sadly it’s not vegan.
Photo by David Evans
Ingredients:
2 tbsp olive oil
4 Quorn Sausages, or any other vegetarian sausage
1-2 shallots, peeled and thinly sliced. (I used a large white onion.)
2-3 cloves of garlic
1 pepper sliced
1 medium potato, peeled, boiled and roughly diced into 1cm cubes (optional)
50g button mushrooms, halved. (I left these out as don’t like mushrooms.)
4 plum or cherry tomatoes, halved. (I used about 10 cherry tomatoes halved and roasted before hand.)
1. I oven cooked the sausages for 20 – 25 minutes, at the same time I oven roasted the halved cherry tomatoes for the same time.
2. While the sausages were in the oven I boiled the diced potato on a medium hob for 20 minutes.
3. In a large non-stick frying pan (approx. 26 cm diameter). I fried the onion, garlic and pepper on a medium to low heat, until softened. Then add the cooked sausages which were sliced into chunks.
2. I then added the tomatoes and potato and slowly cooked for a minute. This is where you can add the mushrooms if using.
3. Lightly whisk the eggs, water, paprika and seasoning together in a bowl. Stir in the parsley (optional).
4. Pour the egg mixture into the frying pan and lightly shake the pan to distribute the mixture. Reduce the heat a little and cook the bottom of the frittata for 2-3 minutes until lightly set. We had to cook a little longer due to the amount of eggs we used.
5. Place the pan under a hot grill and finish off the cooking for about 2-3 minutes until the egg mixture is just set.
6. Leave to stand for 1-2 minutes before serving. If liked, dust the top with a little extra paprika.
7. I served with a wilted watercress salad (100g of watercress), with sliced garlic (6 cloves of garlic).
I found the frittata recipe from the Quorn website. I adapted it a little for our preference and so can you!
…my fortnight off from work did not go to plan! Monday morning dawned forebodingly as I found lying at the bottom of the finch aviary my beloved Romeo!
Romeo
There was no indication that he was ill. He was a little quiet and fluffed up on Sunday but by the next day David and I were saying our farewells and burying him under the Pieris Forest Flame. 😦
The aviary did not seem to be the same after his little character had gone. Chocolate his mate was quiet and the other finches seemed to know of his absence.
Come Thursday, David and I took a trip to Clipsley Pets and Aquatics in St. Helens and acquired a new friend for Chocolate, a Bengalese called Fudge and a new member of the finch family, Pi, a Cut-throat.
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On Tuesday, I had the urge to cook something. I think it was to fill the void of sadness that Romeo’s sudden passing had left. So I merged a few recipes I found on-line to make a Curry Spiced Red Lentil Soup. The result was not unpleasant, though it could have done with a bit more of a kick. I fixed the recipe in line with this. If you don’t like spice/heat then reduce.
Ingredients
1 litre of vegetable stock. I used reduced salt
300g of red lentils
1 medium onion, roughly chopped
1 small red chilli, chopped
One potato, peeled and sliced
2 cloves of garlic, peeled and roughly chopped
Tin of tomatoes, drained
2 tbsp tomato purée
2 tsp of curry powder, and one tsp each of cumin, turmeric and coriander
100 ml of milk
1-2 tbsps of olive oil
Optional: Some cooked basmati rice to serve
Method
In a large saucepan heat the olive oil, then add the garlic, onion and chilli to the pan. Fry over a gentle heat till soft.
Add the potato, tomato, tomato puree and spices to the pan and fry gently for another 5 mins, stirring regularly.
Add the rest of the ingredients, stirring well, then pop a lid on the pan and simmer the soup for approx 15 20 mins, or until lentils are soft.
Pour the soup into a blender and blend at high speed till smooth and creamy. Alternatively, blend only half the soup for a chunkier texture.
I served with home-made wholemeal bread rolls.
Curry Spiced Red Lentil Soup
At the start of the week the weather had been appalling, but nearing the weekend things started to look up! David had also taken Thursday and Friday off from work, so on Thursday we headed to Yorkshire Sculpture Park and the Tower of London Poppies… but that will do for another blog post!
I’ve been talking about the experience all afternoon and evening! I simply can’t get over it! It’s always only me that sees it! I’ve joked with David that I must be ‘high’ on something! That quinoa last night must have been infected with mould, as this afternoon, after preparing my Sunday dinner, I looked out of the kitchen window to see if there was any bird activity at the feeders and there it was! A Sparrowhawk!
I wish I had my camera to hand as it’s just my word to say that it was in the garden, but there it was attacking whatever was sheltering in the Laurel Bush, probably a Sparrow or Starling!
I gasped in amazement and then it turned its orange eyes towards me before it spread its wings and flew off.
I have seen a Sparrowhawk in the area before, in 2012, the day of my father’s funeral. Today, one was in the garden looking for it’s lunch!
The whole incident happened so fast that I am writing this account so as to remember it!
I have no pictures myself of the Sparrowhawk, so I have had to borrow from Google/YouTube. The below footage is by Brian Ewen.
After some reading I have discovered that if a Sparrowhawk is in your garden then it is a sign of a healthy population of birds/prey. I like to see it as a healthy micro-system. I have put feeders in my garden to encourage small birds like the Blue Tit, Dunnock and Goldfinch. This in turn has encouraged Pigeons and Starlings to visit. This movement and frenzied activity has alerted the next stage of the chain. The predator, like the Sparrowhawk.
The system is very like that of my planting for bees, butterflies and moths. Their presence in the garden has brought the arrival of Swallows to feast on the abundance of insects. It certainly shows that we are all interconnected.
I have read that some people dislike Sparrowhawks being in their neighbourhood. I have to accept that even Sparrowhawks need to feed otherwise they will starve to death.
On the RSPB website it states that Sparrowhawk numbers were heavily in decline due to pesticides used in farming from the 1950’s onwards. Thankfully, numbers seem to be on the increase due to the banning of certain chemicals. The RSPB also states that the predation of Sparrowhawks on songbirds has ‘no or little impact on songbird populations.’ The Wildlife Trust produced a report on the predation of songbirds and concluded that songbird ‘numbers over the last few decades should not be blamed on predation by Sparrowhawks and Magpies.’
In my area there are not just Magpies, but other crows and Seagulls present. Recently, there seems to be a healthy balance of numbers from the smaller birds. I counted at one time, up to, if not exceeding 20 Goldfinches, 10 House Sparrows and over 20 Starlings, mostly fledglings. Pigeon numbers seem to be increasing steadily also.
The presence of predators therefore does seem to indicate that there are a healthy number of smaller birds. Chris Mead from Jacobi Jayne & Company states, ‘numbers of Sparrowhawks are controlled by the numbers of their prey.’ I like to think that since I have been encouraging Goldfinches, House Sparrows and Starlings to my garden that I am creating a healthy ecosystem where there is enough prey numbers for a predator to flourish. Time will tell if the Sparrowhawk will return.
I have been researching the presence of Sparrowhawks in Liverpool, and have come across a number of blogs from 2010 and 2012 stating Sparrowhawk sightings. It’s not uncommon for Sparrowhawks to predate in city gardens. However, I just find it amazing that one appeared in my inner city garden, though more like a yard than a garden!! I am feeling proud that I have made a little oasis in a rather built up area. 🙂
And in other news:
I seemed to have been on a health kick recently. I have been treadmilling, doing squats and abdominal workouts daily. I don’t know whether this is the fact that I have lost an inch around the chest and half an inch from the waist. Either way I think healthy eating has helped.
Lentils are a great source of protein and low in calories. They lower your cholesterol and help maintain blood sugar levels. So, today I made a Vegan, Spicy Lentil Soup. I got the recipe from Cookie and Kate. Though I changed a few quantities and added a potato and green beans.
Ingredients:
Splash of extra virgin olive oil
1 medium white onion, chopped
2 celery sticks chopped
1 small potato, chopped
4 garlic cloves, pressed or minced
Handful of green beans chopped
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
400g can of diced tomatoes
200g of green lentils
1 litre of vegetable stock, reduced salt. I used two cubes
½ teaspoon cayenne pepper
Freshly ground black pepper
Method:
Warm the olive oil in a large pan over medium heat.
Once the oil is shimmering, add the chopped onion, celery and potato and cook, stirring often, until the onion has softened and is turning translucent, (about 5 minutes.)
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, (about 30 seconds.)
Pour in the tomatoes, green beans and cook for a few more minutes, stirring often, in order to enhance their flavour.
Pour in the lentils and stock. Add 1/2 a teaspoon of cayenne pepper. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 450ml of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pan and warm up.
Remove the pan from heat.Taste and season with more salt, pepper. Serve immediately.
Spiced Vegan Lentil Soup
The soup turned out really well. Though it looked more brown than the original recipe. (It doesn’t look very appetising from the picture, but believe me it was very appetising and healthy). It made four bowls, so have enough for tomorrows dinner. 😀
Much to the consternation of my poor purse, as cooking can be both cheap and equally expensive!
This weekend I have been busy in the kitchen. With spring slowly ‘springing’ my desire to cook, (though not dampened by winter) has indeed ‘sprouted’ this past weekend, with that old eager feeling of excited anticipation gnawing at me.
On Saturday, and again on Sunday I was busy making ‘Roasted Carrot and Garlic Soup.’ I had many of the ingredients left over hence why I made it again on the Sunday. The recipe says for 4 but I only seemed to make for 3, (depends on how many ladles you dole out!) The ingredients were:
• 450g of carrots, peeled and chopped
• 2 small potatoes, or a large one (that I used), peeled and chopped
• 1 head/bulb of garlic
• 2 red onions, or a mix of one red and one white (it didn’t change the taste)
• 2-3 celery ribs
• ¼ tsp of cayenne pepper
• 0.7 to 1 litre of vegetable stock.
• Salt and pepper to taste
• Chives chopped to garnish
Method:
When I went to make this recipe I had not read the entire method properly. I thought it was just carrot and garlic soup, not roasted. So it took me longer, about 1 hour from start to finish.
• I peeled and cut the carrots, onions and potato
• Sliced the celery
• In a roasting dish, I put in the carrots, onions and celery with some oil, salt, pepper and the cayenne.
• I then chopped the top off the bulb/head of the garlic to expose the cloves, salt and peppered it and added a touch of oil. I wrapped the head/bulb in tin foil
• I put the roasting dish and wrapped up garlic in the oven 220°/gas mark 7 for 20-30 minutes
• While the vegetables were roasting, in a pan, I put two stock cubes in with 0.7lires of boiling water. I also added the chopped potato to the pan and seasoned it. Use 1 litre of stock to make enough for 4!
• Once the vegetables were roasted I added them, (the carrot, celery, onion) to the pan with the stock and potatoes.
• I then squeezed out the garlic and added that too the pan with the vegetables and stock. I then boiled the pan for 15 minutes or until the vegetables were soft.
• Then pop the mixture into a blender and blend until smooth.
• Warm-up again and serve with a sprinkling of chives or freshly made bread. It made a slightly hot soup, reduce the amount of cayenne if you don’t like heat!
Roasted Carrot and Garlic Soup – First Attempt
On Saturday I had bought some bread, but with more time on my hands on the Sunday, I decided to make a loaf of bread.
• 500g of strong white bread flour, plus more for kneading and dusting.
• 2 tsp of salt
• 7g of yeast (fast action)
• 3 tbsp of oil (olive/sunflower/vegetable or your preference). I used sunflower
• 300ml of water. I have mine tepid.
Method:
• In a mixing bowl I measure out the dry ingredients. (I had trouble this Sunday as I only had 400g of strong bread flour, so had to add 100g of plain white flour!)
• I then add the oil and finally the water
• I add the water incrementally and get my hands in to mix the ingredients together
• Once the ingredients come together in some sort of dough, (today was moist; I’ve had others where more water was needed.) Then tip the dough onto a surface with some flour and begin kneading
• I have read recipes were they say knead to 15 to 20 minutes. I think I kneaded for more like 5-10.
• Once the bread has come nicely together and is silky smooth, put in a bowl and leave in a warm place. I left it besides a radiator and left to prove for one hour.
• After the hour, you will discover that the bread has doubled in size (due to carbon dioxide released by the yeast!)
• ‘Knock back’ (I just knead the dough) for 5- 10 minutes, this knocks the air out of the dough, and then return to somewhere warm. I place the dough into a bread tin at this stage and leave for another one hour! You can leave for longer.
Dough.. ready for the oven
• Once ready to put the dough in the oven, use a 200°/gas mark 6 for 25-30 minutes. The aroma of cooked bread is glorious.
• Once cooked, tip the bread onto a rack to cool and then slice accordingly.
perfect bread
Warm bread served with hot cooked soup is delicious and comforting!
Roasted Carrot and Garlic Soup with freshly made bread
On Friday, the beginning of the weekend, after a long week at work, I made some Slimming World Chocolate Brownies, which only had four ingredients.
• 6 eggs (separated.)
• 60g of cocoa powder
• 30g of sweetener. The recipe said 70g of sweetener and another I read said 150g! That is two whole jars! I reduced the sweetener, but with trial and error the right amount can be discerned.
• 1tbs of vanilla essence.
I decided to make these for David’s mother and mine as it was Mothering Sunday in the UK, 15th March 2015.
Method:
• Once all eggs were separated, I whisked the whites to soft fluffy peaks and then left to one side.
• I then added to the yolks, sweetener, vanilla essence and cocoa powder together, adding a touch of water if it went too dry.
• Afterwards, I folded in the fluffy egg whites into the chocolate mixture slowly, so as not to let the air out.
• Once mixed pour into a baking tray lined with baking paper and cook for 25-30 minutes on 180°/gas mark 4.
• I used a cocktail skewer to see if the brownies were cooked. Once clear I tipped onto a tray to cool.
• Once cool I cut into squares. I think it made around 25 brownies and the recipe says only ½ a syn each.
Here’s a link to a YouTube video showing how to make them!
I found the brownies were rather leathery but would be nice with some ice cream or cream, and maybe some fresh fruit. I am not the biggest chocolate fan and only made them for family. I hope they liked them?
So as you can see I have been productive in the kitchen. I look forward to making many more delicious dishes and sharing them with you!
Christine Lucas 