2016 – A Year in Food.

With New Year drawing closer, it got me thinking what posts I should do as a round up of the year! One idea was ‘a year in food,’ to post 12 pictures that give a flavour of 2016! I have followed many recipes this year and prepared hundreds of dishes, (some successful, others not!), so I thought I would do a little summary.

I hope you enjoy!

January:

 At the start of the New Year I was determined to make meals that were filling, yet healthy and with produce that help reduce cholesterol. So one of the meals I made was a Red Lentil, Chickpea and Chilli soup.

20160119_173727 (2)

Red Lentil, Chickpea and Chilli Soup

Lentils are a good source of fiber, help with stabilising blood sugars and promote heart health.

You can find the original recipe here.

February:

The 28th of February was Global Scouse Day! Scouse is the signature dish of the city of Liverpool, usually made with meat. I prefer this vegetarian version with butter-beans called Blind Scouse.

20160228_180422

Blind Scouse

You can find the original recipe here:

March:

One recipe I have returned to time and time again this year has been this One Pan Mexican Quinoa. It is healthy, filling and can be used with either quinoa or brown rice. It’s a very versatile dish. I see me making this for many years to come.

20160319_180028 (2)

One Pan Mexican Quinoa

You can find the original recipe here: 

April:

This Pearl Barley Risotto with a crumbling of goats cheese would have been nice if it wasn’t for the very off putting buttery taste. I may attempt the recipe again, but leave out the butter!

20160402_181303

Pearl Barley Risotto

You can find the original recipe here:

May:

20160507_174555

Vegetable and Quorn Sausage Frittata

I am not a big lover of eggs, but this 4-6 egg Vegetable and Quorn Sausage Frittata was surprisingly filling and enjoyable.

June:

20160608_133722 (2)

Sea Turtle loaves

As I participated in The Wildlife Trust’s 30 Days Wild. I decided to get creative in the kitchen and made some mini loaves in the shape of Sea Turtles.

You can find the original recipe here:

July:

20160725_153515

Bramley Apple Pie

One of David’s friends kindly gifted us a load of Bramley apples. For weeks after I was baking and eating apple pies! They were yummy though!

The recipe I used was one by the Hairy Bikers.

August:

20160726_171216

Vegetable Tagine

I got the recipe for this Vegetable Tagine from a free Asda booklet. It makes a tasty dish with lots of different textures. For David, I complete it by topping it with a chicken breast, while for myself, I chop up a Quorn chicken style fillet for added protein.

September: 

A meal we don’t make too often and we should as it’s yummy, are these Spicy Mexican Bean Burgers. The recipe can be changed for any type of beans found in your store-cupboard. I serve with mounds of fresh salad.

20160227_182000

Spicy Mexican Bean Burger

October: 

I am not a big fan of pastry, however I decided to try this Indian Samosa Casserole. I like Indian spices so that was a plus. It served 3 to 4 people generously. I will definitely be trying the recipe again.

20161015_183319

Indian Samosa Caserole

You can find the original recipe here:

November:

Another dish I have made quite a few times this year is this Quinoa and Bean Soup. The original recipe called for white beans but I just used whatever beans I found in the store-cupboard! I have cooked a lot with quinoa this year due to its many health benefits.

20160518_173007

Quinoa and Bean Soup

December:

For the final meal, I thought I would choose the wonderful Curried Red Lentils. I have been cooking this easy peasy dish since the summer. I even make a big batch of them and take them to work. They are scrumptious, keep me fueled all afternoon and are healthy! I even throw in a teaspoon of turmeric just for its cancer busting properties!

20160505_125801

Curried Red Lentils

You can find the original recipe here:

So there you have it, a flavour of my 2016!

Let me know if you have tried any of the recipes featured? Or my post has inspired you to try some of them!

Thanks for reading,

Christine x

Advertisements

Blogs I’ve Enjoyed in 2016.

Since it’s December and the end of the year is fast approaching, I thought I would share with you all the blogs I have been enjoying over the past 12 months!

14875907_10154199400664200_679149005_oSharon’s wonderful Sunshine and Celandines, has become a long standing blog which I follow. She writes about food, days out/holidays and her life with gorgeous Labrador Hugo. I have enjoyed our blogging friendship and the sharing of writing topics such as joining Wild October!

Keeping with the theme of nature. Another three blogs which I look forward to reading are:

  1. Ramblings of a Roachling, where Louise posts beautiful pictures of her walks and life in the Peak District. She also blogs at 30 Days Wild!were 30 days has become a life long love affair with nature.
  2. Nicky at Too Lazy to Weed writes a fantastic blog with detailed pictures and information on the critters that live in her not so manicured garden!
  3. During June’s 30 Days Wild I came across Emma’s Discovery Hub and Twitter page. Both are full of informative facts on wildlife.
dsc_0354

Grasmere

A source of inspiration for my recently discovered ‘wild’ swims, is SwimmingTheLakeswhere the author is challenging herself to swim every lake and tarn in the Lake District!

20160319_180028 (2)

Mexican Quinoa

My favourite ‘go to’ website for recipes is Chungah at Damn Delicious. Her One Pan Mexican Quinoa makes a wonderful nutritious meal and the ingredients can be swapped and changed depending what’s in the store cupboard.

When the mood grabs me, I dabble in a little creative writing. Sue’s weekly #writephoto, where she posts a visual prompt, is and can be stimulating, as you can read here.

Classical music is another big passion in my life. I don’t know how I came about Charlotte Hoather’s blog but I enjoy reading updates on her performances and her studies.

If the London theatre scene is more your thing, then Rukaya vlogs about the many stage shows happening in London!

So there you have it, a small snapshot of some of the blogs I follow. If you have any blog suggestions then do post them in the comments below. I look forward to discovering many more fantastic blogs!

Thanks for reading,

Christine x

Sunday Sevens #18

This week has been a hectic one!

We finally finished working on the dining room floor! It took all of David’s seven days holiday! He’ll need another holiday to recover! We still have the hall and living room floors to do but I am thankful that I have my kitchen and dining room back!

20160801_160424

I felt lost without my kitchen. I put a lot of effort into cooking the evenings’ meal. So when all I can cook is microwave, convenience meals, I feel rather short changed! Also this week was Meat Free Week, (mainly for Australia and the UK), another initiative to get more people to eat less meat. So once I got my kitchen back, I was able to make meals such as a vegetable taigne.

20160726_171216

Ingredients and Method, feeds two people

  • I fried an onion (chopped), 1 pepper (sliced) and a green chilli (chopped) in an oiled pan until softened.
  • I then added to the pan 2 sliced cloves of garlic, 1 tsp of ground cumin, 1/2 tsp of ground coriander and 1/2 tsp of chilli flakes.
  • After a minute I tipped in a tin of chopped tomatoes and threw in a handful of frozen peas. I covered the pan to simmer gently for 15 minutes.
  • Lastly I added a tin of chickpeas (drained and rinsed) and cooked for a final five minutes.
  • I served on a bed of spinach, with two fillets of Quorn chicken (sliced) and crusty bread.

On Sunday we released Hoppy back into the wild. David had managed to get most of the thread from around her leg, it was a painstaking endeavour. However, everyday since, she has been heard pecking at the back door for her dinner, which we dutifully give! What have we begun?

Tuesday was David’s birthday! (‘Happy birthday!’) To celebrate we went to the cinema to see Star Trek Beyond, not the strongest of the three films but an action romp none the less. We were also invited to David’s brother’s house for a chickpea balti cooked by his wife Bilgen. I was touched by the thoughtful gesture that all of the meals were vegetarian! While we waited for the homemade bhajis to cook we were entertained but their 11th month old son.

Pet news, and Troy has a fellow patient joining him in the hospital cage. Poor Aura has had a relapse from his earlier condition which almost took his life last year. We found him on the floor of the cage squeaking, so we have administered anti-mite drops and are keeping him warm. Troy continues to be cursed by his inner ear infection, though seems much happier he has a bed fellow to snuggle up too.

The weekend dawned with the promise of warm, sunny weather (ha ha)! So David and I headed off for a walk, but where did we go? Post to follow. 🙂

20160806_111005 (2)

Best wishes for the coming week!

Christine x

Sunday Sevens was devised by Natalie at Threads and bobbins.

Sunday Sevens #2

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.

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.

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.

20160227_182000

Have you tried scouse? What did you think of the stew?

Christine x

Sunday Sevens was devised by Threads and bobbins.

Red Lentil, Chickpea & Chilli soup

With having to rein in our expenditure recently, I have been cooking more and more with the ingredients I already have in my store cupboards. Tuesday’s soup turned out better than I had imagined! I found the recipe on the BBC Good Food website, yet changed a few ingredients by adding more fresh produce! The recipe makes up to four good servings.

20160119_173727 (2)

Red Lentil, Chickpea and Chilli Soup

Ingredients

  • 2 tsp cumin seeds
  • One red chilli sliced and de-seeded
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves of garlic, crushed and sliced
  • 140g red split lentils
  • 850ml vegetable stock or water ( used low salt vegetable stock)
  • 400g can tomato, whole or chopped
  • 400g carton chickpeas rinsed and drained

Method

  • Heat a large saucepan and dry-fry the cumin seeds for 1 min, or until they start to jump around the pan and release their aromas.
  • Add the oil, onion and chilli, and cook for 5 mins. Then add the garlic for another minute.
  • Stir in the lentils, stock and tomatoes, and half the can of chickpeas then bring to the boil. Simmer for 15 mins until the lentils have softened.
  • Whiz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the remaining chickpeas. Heat gently, season well and serve with crusty bread.

Saturday just gone, I made a vegetable frittata, but I will leave that recipe for another post.

What food creations have you been trying recently?

Christine x

Micro – Actions!

This past week I have embarked on the You with Jamie Oliver app. It’s all about positive changes you can do, one little step at a time. You are set daily/weekly challenges. Previous one’s I have had were, ‘the best part of the day‘, ‘what makes you happy‘, and ‘think positive.‘ You take a picture to symbolise the topic. One was to show ‘beauty around you.’ So I took a picture of a Passion Flower.

Honey Bee and Passion Flower

Honey Bee and Passion Flower

This past week however I have found it rather difficult to be positive, what with the boiler being serviced and a leaking pump found! It made us £300 the poorer, though come the winter we will hopefully be toasty!

This weekend has been fun. We had planned on going to Chester Zoo before our membership ran out, but the weather was dodgy so we spent the weekend at home.

It was Saturday after 4.30pm which I really enjoyed. With the radio cranked up as Classic FM’s Saturday Night at the Movies, celebrated Hans Zimmer’s music. I embarked on chopping vegetables and cooking the evening dinner. I used and adapted Jools Oliver’s Wholesome Vegetable and Bean Soup. My volumes are to serve three people.

Ingredients:

  • 1 carrot
  • 1 onion
  • 1 large leek
  • 2 cloves of garlic
  • 1 sprig of fresh rosemary
  • olive oil
  • 1 x 400 g tin of borlotti or cannellini beans. (I used borlotti beans)
  • 1 litre low salt vegetable
  • Hand full of barley
  • 35 g baby spinach or kale (I used kale)
  • 150 g frozen peas/ green beans. (I just used a handful of peas and 75g of green beans)
  • Salt
  • Freshly ground black pepper

Method:

  • Start by preparing the base of your soup. Peel, roughly chop the carrot and potato, trim, wash and roughly chop the leek. Peel and very finely slice the garlic, chop the onion and then pick and finely chop the rosemary.
  • Heat a lug of oil in a large pan on a medium heat, then add the rosemary. Fry for a few minutes, then add the chopped carrot, leek, onion and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly, with the lid on.
  • Add the beans (drained), chopped potato (small,) and a hand full of barley. Then finally add the stock. Bring to the boil, then reduce to a simmer for 30 minutes – add a little more stock or water if you think it needs it. (Leave the lid on.)
  • Finally, add the spinach or kale and chopped green beans/peas, and cook for a further 10 minutes, or until the greens are cooked but still vibrant green. (Keep the lid on.) Have a taste and season, if needed, then tuck in.
  • Serve with bread… I was requested to make Focaccia.
Wholesome Vegetable and Bean Soup

Wholesome Vegetable and Bean Soup

The recipe for Focaccia was taken from an Asda seasonal brochure.

Ingredients:

  • 250g of Strong White Bread Flour
  • 1 level tsp salt
  • 7g of easy bake yeast
  • 2tbsp of reduced fat olive oil
  • On red onion, chopped
  • 2 cloves of garlic, chopped
  • Chopped sprigs of fresh oregano, (I used some from the garden!)

Method:

  • Mix the flour, salt and yeast in a bowl
  • Pour in the oil and used 15ml of tepid water, mix the ingredients together to form a soft dough
  • Turn the dough onto a floured surface and begin to need, adding more flour until the dough is of a smooth texture.
  • Place the dough in a bowl and put somewhere warm for 45 minutes, until doubled in size.
  • While the dough is proving, chop and fly the red onion and garlic. Leave to one side once cooked.
  • Chop some oregano and leave to one side
  • Once the dough has risen, knock back and then flatten into required shape.
  • With your finger press small indentations into the top of the dough and then sprinkle the onion, garlic and oregano on top.
  • Put in a pre warmed oven at gas mark 6/200° and cook for 30-35 minutes, until golden.
  • Remove from oven, and serve.
Focaccia

Focaccia

Sunday was a lovely early Autumn day. The sun shone and David and I spent over three hours in the garden, cleaning and pruning. I planted some of my bulbs, of Aliums and Snake Heads for the coming spring. Fingers crossed they grow!

Artie enjoyed spending time in the garden and in between terrorising the bumblebees and honey bees, he relaxed taking in the sun.

Artie

Artie

We still have many birds visiting the feeders, and not an hour goes by that numerous Goldfinches are seen feasting on the Sunflower/Nyger seeds.

How many Goldfinches can you See?

How many Goldfinches can you See?

Dinner this Sunday evening was a vegetarian roast. I boiled kale, peas, sweetcorn and green beans in a pan while in the oven Quorn Turkey style slices were cooking alongside Aunt Bessie’s Herb and Garlic roast potatoes. I made some sage and onion stuffing and mixed up some vegetarian gravy. Finally I microwaved some mushy peas for David!

Beautiful, tasty roast dinner

Beautiful, tasty roast dinner

Now I am nursing a headache before the working week ahead. How have you spent your weekend?

Christine xx

I’ve got the cooking bug again!!

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

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.

I always use the BBC Good Foods, recipe.

Easy White Bread

Ingredients:

• 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

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

perfect bread

Warm bread served with hot cooked soup is delicious and comforting!

Roasted Carrot and Garlic Soup with freshly made bread

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 x