Windowsill of hope.. part 2

The basil in the mug is still going strong...pinched out regularly for a wee zing with tomatoes, the salad leaves just peeping through were used - when fully grown - in a super salad last week.
                              Chillis were not for me!
The window sill of hope is still going strong, with regular crop rotation, and now contains a fine specimen of red basil grown by Bella, from Eden Project seed.  Her pot of red basil won first prize for the Category "Culinary Herb" at the Melrose show 10th Sept. So proud!

Not Really - Very Nearly NACHOS

These are literally tortilla chips (1x 150g bag) and grated cheese (50g) – layered up  - chips then cheese ending in cheese. Then place in a pre heated oven 180 C/350 F/Gas 5 for 10-15 minutes until the cheese is bubbling.

Of course, you can add chopped tomatoes, avocado, chilli beef or chicken or beans and make it a bit more of a “dish” but this version is good for sharing with either homemade chilli or fajitas and a guacamole or salsa dip...there's always fights for the most cheesy bit....so don't burn your fingers!

Rocky Road Recipe - full and uncensored!

                                                                               

I seem to have become famous for chocolate based traybakes..........I wonder why?!    

Anyway - here is the recipe for Rocky Road, Timmins style - nothing left out - no secrets!

400g Milk Chocolate
6 digestive biscuits
10 chocolate fingers (they were left over - you can add any biscuit really...!)
100g Maltesers
50g mini marshallows
to decorate: coloured sprinkles and edible glitter

Melt the chocolate gently, either in the microwave or in a heatproof bowl over a pan of simmering water. 
Break the biscuits into small pieces ( size of a 10p piece)
To the melted chocolate, add the broken biscuits; Maltesers and marshmallows and stir well to ensure everything is covered in the chocolate.
Pour mixture into a lightly buttered foil or buttered baking tray ( 15mm x 30mm or equivalent - it doesn't matter if it's too big the mixture is stiff enough to stop in the tray)
Spread the mixture out so it's 1-1.5cm thick, try not to have any big holes.
Allow to set before cutting into squares. Yummy.

Easy Peasy - Lemon and Pepper Chicken Parcels

What you need...

Pre heated oven 200 C; 400 F; Gas 6
Lightly greased baking tray

Ingredients...                                                                                                                                                               4 boneless, skinless chicken breasts                                                                                                                  Grated rind of a lemon ( retain the juice for serving)                                                                                   Salt                                                                                                                                                                              4 rashers streaky bacon                                                                                                                                 Cracked black pepper

What to do...                                                                                                                                                         Open up the breasts, season with salt; divide the lemon rind inside each breast. Fold each into breast shape.  Stretch the bacon on a chopping board, by pushing the bacon lengthways with the back of a knife.  Cut in half crossways; Wrap the 2 bacon halves around the chicken, putting ends underneath. Sprinkle on the cracked black pepper.

Put the wrapped parcels on a greased baking tray. Place in the preheated oven, cook for 20-25 minutes until golden brown and cooked through– ensure the chicken is piping hot before serving.

Before serving, squeeze the lemon juice over the parcels – serve with a green salad.

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Food and all that

This week I've been lucky enough to spend some time with my niece and nephew...their mum..Kharis is a huge avocate of allowing her daughter (and when he's old enough, her son) to participate with cooking, as I am with my own child. Funnily enough it was the sight of a 3/4 year old scarlet ballerina wielding a mezzaluna, chopping coriander, which prompted this blog entry.....cooking with children, however simple, is an excellent way of widening their understanding of food, pleasure and sharing...and practically ensure they will survive during later years on a budget....a skill which definately can be learnt..and be honed over many years for nourishment and enrichment of life.....

Collaboration......a starting point

It was great to collaborate with Sandy Neil on a family recipe, inspired by local produce - focusing on fish, for the Southern Reporter this week. Due to lack of space, Sandy asked me to edit the recipe, and unfortunately the photograph was not used....so here are the original recipe and photograph in full.

This recipe takes 30 minutes from the slice of the first potato to plate. Children love to "help" and the crisp bashing is great fun. As "the chef" they engage with the process and often want to try the results. This can be eaten as a family meal, as a perennial favourite, but with the twist of Whiting, landed locally in Eyemouth

Eyemouth whiting goujons and chunky jacket chips

Serves 4

5 medium sized potatoes, washed

1 large organic/free range egg & 1x15ml sp (1 Tblsp) water

2 x15ml sp (2Tblsp) plain flour

1 x small bag unsalted crisps

1 x large slice of bread, any variety, preferably a day or 2 old

2 x whiting fillets, approx 100g (4oz) each

1. Preheat oven to 180 C, 350 F, Gas 5
2. Cut the potatoes into chunky chips - add to a pre heated, lightly greased baking tray, and place on middle shelf of oven
3. Beat the egg with water in a shallow bowl add, have the flour in a separate bowl
4. Crush the bag of crisps until very fine
5. Grate the slice of bread into fine breadcrumbs, mix with crisps in another bowl
6. Cut each whiting fillets into finger shaped slices, across the fillet – the tail can be cut into 2.
7. Dip the goujons in the flour, then into the egg, and then gently into the crisp/breadcrumb mixture, to be lightly coated.
8. Add the coated goujons to lightly greased baking tray, and place on the top shelf of the oven. Check and turn the chips.
9. Cook for 10 minutes, until cooked through.

Serve with cucumber sticks or a chunky tomato sauce