Coloured Thursday - AUBERGINE!

When I first encountered/ate AUBERGINE, the vegetable in the early 1970's I hated it.
All the cookery books of the time then recommended you soak the slices in salt to rid them of bitterness - the end result still tasted horrible & naturally excessively salty to me!

Recall helping college friend Prudence with her A-level Catering examination - for her practical, she made a new fangled European recipe called Ratatouille!!!

We both thought her finished dish was truly revolting however she still managed to Pass.

But in hindsight, think it was the very alcoholic Rum-Baba desert that did the trick!

Since then the cultivation of AUBERGINE's has come on leaps & bounds making it more palatable.

So, now when I find an abundance of them on the Dreamingspires weekly Wednesday Outdoor Market...And the price is right I snap them up & I make my version of Ratatouille already posted HERE.

Or this tasty, if somewhat fiddly supper recipe - that is worth the effort ...

Aubergines filled with spinach & mushrooms

2 medium aubergines, halved lengthways
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
225g mushrooms, sliced
350g fresh spinach, washed
50g Parmesan cheese, grated
6 tbsp fromage frais
3 tbsp fresh wholemeal breadcrumbs
grated zest 1 lemon
25g pine nuts, toasted
2 tbsp chopped fresh parsley

Serves 4 [I make the full recipe, as like it Cold, but it would halve well!]
Preparation and cooking times
Prep 20 - 25 mins
Cook 55 mins
Heat oven to 200C/fan 180C/gas 6.

Bring a large pan of water to the boil, add the aubergine halves & cook for 4-5 mins.

Drain well & pat dry with kitchen paper.
Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil & cook for 20-25 mins until tender & golden.

Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
Meanwhile, heat remaining oil in a large frying pan, then cook the onion & garlic for 4-5 mins until softened.

Add the aubergine flesh to the pan & fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender.

Add the spinach & cook for 3-4 mins until wilted, stirring frequently.
Remove the pan from the heat & stir in the cheese, fromage fras..
In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley & seasoning.
Spoon the spinach mixture into the aubergine halves.

Sprinkle the top of each with the breadcrumb mixture.

Return to the oven and cook for 10-15 mins until the topping is golden.

I serve with a nice glass of nearly AUBERGINE shaded Red vino...

Moving on, AUBERGINE the colour, a deep BLACK/reddish/PURPLE, I found in the Dreamingspires Botanical Garden 's Cacti on a recent visit...

And in this Dahlia flowers heart, is from there too...Plus in the local hedgerows in the form of Elderberries...The closest I can get to AUBERGINE cake wise is this re dark red roses...My original meme 'True Colours Thursday' is now hosted by friends Doyle & Mollie here @ Blue's Coloured Thursday, with me as Colour Consultant :)
Please do join in again!

A Fishy Good Friday!

Religion does not come into it, but as a fish lover have always followed the Good Friday tradition of eating fish today!

Any valid excuse is good to me, as it is regretably a luxury re cost so need a reason!!!

This was yesterday's Haymans Fishery's stall in the Covered Market - Red Snappers with Daffodil decoration...

I confess to chickening out off them & these ugly looking guys too....What I did buy & will cook later is Salmon steaks, and use one of my favourite fish recipes.

Okay, I've blog posted it before but no matter - here it is again because it is so easy & so delicious...

'Salmon Parcels with Watercress Sauce'
Ingredients for a serving of 2
1 red onions, sliced
sprigs of fresh dill - I use parsley or thyme
2 salmon steaks or fillets
1 lemon
freshly ground black pepper
175g virtually fat free fromage frais - use half a pot
75g pack of fresh watercress, finely chopped - use as much as you like, me lots!
Preheat the oven to 180C, 350&F, Gas Mark 4.
You will need 2 sheets of foil.
Method:
1. Divide the onions between each piece of foil, and place a sprig of chosen herb on the onion.
2. Place one piece of salmon on top of the onion & herb and squeeze over the lemon juice. I also add a little grated lemon rind.

Add seasoning to taste.
3. Wrap the foil around the fish to form a parcel and place on a baking tray in the preheated oven for 20 minutes.
4. Meanwhile, combine the fromage frais with the chopped watercress & a little black pepper
5. Remove the salmon from the foil and serve with the sauce and new potatoes & fine green beans

I also have to share this funny - no offence is meant...
'A Protestant minister moves into a staunch, tight-knit Roman Catholic community.
Every Friday, he could be seen cooking steaks etc.
Finally, the people approached him & asked him to change to the Catholic Faith. He readily agreed to do this.
The Bishop anointed him with Holy water, sprinkling him three times and saying "In the name of the Father, the Son & the holy Ghost you are now a Catholic."
The villagers gave a great sigh of relief!
All was now well in their community.
The next Friday, he was outside Barbecuing a roast of beef .
The people horrified, vehemently protested to him.
So, he got some water, blessed it, and sprinkled it on the meat saying "In the name of the Father, the Son & the Holy Ghost you are now fish"'

Don't you just love it???

Lemonade!

After reading Peggy's TCT post Lemomaid, and then seeing the Rocky Creek Scotties likewise thought, I was reminded of a recipe I borrowed, with her permission last Summer from Cee-Cee, a friend of BJ's.

It worked wonderfully & tasted great.

As here in England, we are enjoying an unusually HOT balmy spell, am giving up the Gin & Tonic with Lemon, and am this afternoon making this refreshing nectar instead...

The receipt goes like this...

Cee-Cee's Lemonade [from her friend Michelle]

5 lemons
2 cups sugar
2 cups water
Combine the sugar & water in a saucepan along with the rind of 4 lemons

Bring it to a boil and reduce the heat to a simmer.

Let the mixture simmer for 5 minutes to infuse with the lemon rind.
Juice all the lemons and add, with pulp to the syrup you just made.

This is now your "Base" you add water and ice to taste.

If you like it strong, add less water, weaker then add more water.
Cut lemon slices and add to the drink for a garnish.
For a stronger lemon flavor you can add 1/4 teaspoon (not a lot) of lemon extract or just add 5th lemon rind when you make the syrup.

The bonus...
With the boiled rind - you can make candied fruit strips.

Just take out of the water, roll in sugar and you're done.

sounds odd, I know, but the sharp bitter taste is gone & they are actually good!

Saturday Photo Hunters - Purple!

Host tnchick's prompt, certainly made me smile, me having sported a purple eye much of this week.
But, my photo skills are not refined enough, to enable me to inflict a self portrait upon you here.
And, anyway, am starting to go a yukish yellow now - LOL!

So, Purple having already featured in my own meme 'True Colours Thursday' had me scratching my sore head, especially since it's set to reappear there again, in June due to a participants special request.
Then, I remembered, something from my old blog 'Behind Kyanites Door'.
I posed the following foodie trivia question, after shopping @ a Summers local Farmers Market.
"What edible flower comes in White, Purple & Green Romanesco variety?"
The answer...
Eager beaver me bought all three.
Purple Cauliflower certainly stains its cooking water, but retains its colour & tastes equally as good as the White.
And, as I personally hate the white sauce element of Cauliflower Cheese, I just serve the crumbled cheese, usually a blue one like English Stilton or French Roquefort, straight on the hot vegetable for a easy & very tasty Supper dish.

ABC Wednesday - J is for...!

Inspiration for this weeks alphabet letter J, was jaded.
Just, did not happen, hence being justifiably late posting today!
All, I can come up with on a 'food & drink' theme is Jam & Jellies and Juice.

I start my day with juice.
Freshly squeezed Orange Juice being my favourite, followed by Pink Grapefruit.
It's a great way to boost my Vitamin C intake, but hardly photogenic!

Jamwise, I rarely have such sweetness in my larder, except @ Christmas time re Cranberry Jelly.

Suspect, it maybe, should be sauce but; either way, Roast Turkey has to have it.

I make my own, sort of jammy version!
Buy a bag of fresh Cranberries, gently stew these jewels with the juice & rind of two juicy Oranges till they joyously pop and then stir in a jar of 'Ocean Spray' Cranberry Jelly as the sweetener.
The result is a more acidic, tasty jelly, than any purely commercial one.
Just love it.

Re Jam, I think, jam-making, is an art, now jettisoned.
Yet, in my childhood, Summer's bounty, saw my Mother fill endless jam-jars.
Strawberry Jam, despite is unwillingness to set, was a favourite.

We enjoyed jolly June/July jaunts picking the juiciest fruit.

Many being eaten, way before making it to the jampot.

But, I still do, enjoy a jammy Afternoon Cream Tea...ABC Wednesday is the jape of Denise.
The dedicated blog journal is HERE!

Wheelie Wednesday - Bailey makes Pancakes!

"Hallo Everyone, Bailey here!
As you can see, I've taken to cooking.
Yesterday was Shrove Tuesday, or Pancake day, or Fat Tuesday or Mardi Gras!
Whatever!
It was apparently, the day before Ash Wednesday & the start of Lent; that's today!
For those that observe religious thingy bobs, not Mistress for sure; that means 40 days of fasting or trying to give up something one wants big time, like chocolate or alcohol.
Now, there's was no chance, that, you know who, will go Tea-Total; or Ms Foxy Judy will give up her superiority towards me; or Skipper will stop wearing his 1980's 'Blues Brothers' shades!
But still, we did all, follow the custom of a celebratory feast.
Yes, I used up the last eggs & milk in the house.
None was left for breakfast - Opps!
Sis, tackled the Lemons & Oranges...And, I heated up the brand new, non-stick pan...Mistress, then insisted, heavens knows why, on taking over from me.
Shucks, I was having such fun!
And, as she, seemed sadly, unable to do two tasks @ once; ie cook & take photo's; I can't show you the finished pancakes.
We, however, enjoyed them with freshly squeezed Lemon & Orange juice & sprinkles of sugar.
They were great; till, Mistress reminisced about a fancy variation, she'd tried once.
She made wholewheat [brown] pancakes & filled them with lemon curd & creme fraiche, before pouring Limoncello, an Italian liqueur, she'd brought back from Rome over them!
Grrr!
Till next time, keep paw happy!

Bye-de-Bye,

x"

ABC Wednesday - F is for...!

Moving on through the alphabet, we find the letter F.
As someone, who is very, very fond of mushrooms, my foody F has to stand for Fungi, although I wouldn't recommende you attempt to eat these, in my first few foto's...Last Autumn, I went to a fascinating fungi food market/festival promoted by famous chef & restaurateur Carlo Carluccio - who, the other year opened a branch of 'Carluccio's', his cafe chain, in Dreamingspires Castle complex.
However, my mushrooms are generally, far less exotic, as feature fairly cheap commercial Whitecaps, Chestnut & large open topped Fungi...Supermarkets call the latter, Beefcake mushrooms, I am partial; as they allow me to frequently enjoy the following favourite supper feast...
Stuffed Mushrooms - serves 2
2oz/65g Butter - I subsitute Light Virgin Olive Oil
5 Shallots - finely chopped
5 oz/250g White Breadcrumbs - I use Wholemeal/Brown
4oz/125g Stilton Cheese - works equally well with Roguefort
1 tbsp freshly chopped Sage
2 tbsp freshly chopped Parsley
4 /300 g Large flatcap mushrooms
Preheat oven to 170 degrees C / 325 degrees F / Gas Mark 3.
Melt butter in a saucepan, add the shallots & soften for 3-4 minutes.
Place the bread in a food processor & reduce to crumbs.
Add the softened shallots, Stilton & herbs.
Process briefly until well combined.
Remove the stems from the mushrooms, then press the stuffing lightly into the caps.
Place on a baking tray & bake in the preheated oven for 35 minutes.
Enjoy!
This tasty food!

ABC Wednesday Girl Friday is Denise.
Followers can be found HERE.

ABC Wednesday - E is for...!

In the Food World, there is only possible E for me, versatile Eggs.
I'm never without a box... Here in the UK, we go for brown Eggs.
The browner the better for me too; as, as a child, my Mother kept hens.
It was one of my daily tasks, to collect the freshly laid ones from the Rhode Island Reds, who lay seriously brown Eggs.
So, encountering the stark white ones from Leghorn Hens, that are prefered in Canada, seemed initially a little odd to me!
But, having said that, I was delighted to find pale green shelled Eggs served @ breakfast @ Rome's Cavelalier Hilton.
Whilst Little Buddy & I were staying there, we discovered that they had a small flock of Montgelana Hens, a cross between Aracauna & Sebright Chickens, pecking away in the hotels extensive grounds!
Still - no matter what the shell colour, the content remains the same, the only difference being, between battery & Free Range Eggs.
And, I do frequently enjoy a boiled Egg with a nice runny rich yolk, into which to dip my bread & butter soldiers...Growing up in the 1950/60's, I remember that famous slogan 'Go to work on an Egg' .
Or, in my case, 'Go to school on one!
Then, suddenly health concerns re cholesterol & heart disease, saw recommendations not eat more than 3/4 Eggs a week in any form.
Err!
However, only last week, a paper in the British Nutrition Foundation's Nutrition Bulletin, revealed that the misconceptions around Eggs and cholesterol, largely stemed from incorrect conclusions drawn from early research.
And, this new report has led to major World and UK health organisations including the British Heart Foundation, revising their guidance.
So, we can enjoy Eggs a plenty once again with a clear conscience.
Not, that I, in truth ever stopped!!!
But, in the present times of economic crisis, the energy, efficient, economical egg is welcome back on the breakfast menu!

~

Now, to one of my favourite Egg dishes - @ any time of day is...
Scrambled Egg with Smoked Salmon for One!
2 Large Eggs
2oz [75g] Smoked Salmon, cut into thin strips
Pinch of salt and freshly Ground Black Pepper
1 tbsp Creme Fraiche'
1 Spring/Salad Onion, finely chopped
Light Extra Virgin Olive Oil.

Place Smoked Salmon, Onions & Creme Fraiche' in a bowl & leave to stand 10 mins.
Gently beat the eggs together with salt and pepper.
Oil a non-stick pan over a medium heat.
When sizzling, pour in the eggs and stir with a wooden spoon till they begin to set
Add the Salmon mixture & keep stirring til scrambled.
Serve immediately with buttered wholemeal toast or muffins.
If eaten @ Breakfast or Brunch, I also enjoy a Bucks Fizz!

ABC Wednesday is Denise's concept & hosted HERE!

ABC Wednesday - D is for...!

Now, despite not really having a sweet tooth, my foodie D has to be for Desserts, as many do delight me.
And, cause all desire to diet to disappear out of the door!

"Seize the moment.
Remember all those women on the 'Titanic' who waved off the dessert cart.
And, for what!"
Erma Bombeck - American humorist
[1927 - 1996]

This delectable, delicious looking display, I discovered in the mouth watering, Granville Island Public Deli Market, Vancouver, BC, Canada...
Didn't resist & indulged the dark choc & deeply berried desserts.
I wasn't disappointed as they were dammed good too.

A designer dessert recipe from that distant Canadian vactation, which ended up in Prairieland, Sask; comes from the 'Flavours' magazine published by the Manitoba & Saskatchewan Liquor [Drinks]Stores ie Off Licences!
'Prairie Crenachan
A desirable delictation where Prairies meets Scotland.
1 tbsp [15ml] Scottish Oats
1 tsp [5ml] Sask. flax seed
1 cup [250ml] heavy [double] Cream
1 tbsp [15ml] Heather Honey
2 tbsp [30ml Scottish Whisky
2 1/2 cups [625 ml] assorted Saskatoon berries, wild Raspberries, Blueberries etc
Preheat oven to 350 F [180 C]
Toast flax & oats on nonstick tray till lightly brown
Combine cream, honey & whisky, whisk till still peak consistency
Pile on top off or preferably, layer with soft fruit mixture
Delights 2!

"Stressed spelled backwards is desserts.
Coincidence? I think not!"
Author Unknown

ABC Wednesday's host is the delightful Denise, the dedicated blog is HERE!

ABC Wednesday - C is for...!

Continuing my foodie theme for this round, after careful consideration, my chosen C is for Cakes - particularly, those of the Covered Market's Cake Shop that creates incredible Celebration Cakes!They include, very individual wedding commissions...And, creatively crafted Chocolate confections...
Now, although, I much admire the Cakes Shops creations, my only tasting was a considerable disappoint!
At a friends for Easter tea last year, my host produced one of their cakes...But, underneath the icing, rather than a rich fruit cake, was a extremely ordinary sponge cake, with a sickly butter cream & red coloured jam filling.
It was all show, dry texture & no flavour!
I guess I was over critical, not because of my own coquinating, [one of my Adopted Words, meaning to behave as a cook] but because, my friend Aunt J, use to bake an incredible Victoria Sandwich, never ever surpassed by anyone in my opinion.
Even my own Mother, a good cake cook, couldn't match the lightness & more important, the moistness of Aunt J's sponge.
And, I certainly never could - filled with lightly whipped fresh Cream & home-made Scottish Raspberry jam, it was heavenly - to die for.
I remember those Sunday afternoon teas with sweet nostalgia!

Aunt J followed the 'old school recipe' using Plain Flour, Cream of Tartar & Bicarbonate of Soda, instead of modern Self-raising Flour, and baked it in a coke fired Aga cooker.
Sadly now, confined to living with her son & diet conscious daughter-in-law Skyebird, she isn't allowed to cook any more, so her delicious sponge is lost to the world.
I do still have her old receipt, for those interested...
4 ozs soft Butter
3-3 1/2 ozs White Sugar
6 ozs Plain Flour
2 fresh farm Eggs
1 1/2 tsp Cream of Tartar
3/4 tsp Bicarbonate of Soda
Method - traditional creaming.
I have no oven temps or times, with a old temperamental Aga, it was down to experience & good judgement!

ABC Wednesday's creator is Denise, who's crafted a dedicated blog HERE!

ABC Wednesday - B is for...!

This weeks letter throw up a variety of idea's based around food & drink, my chosen theme for this round - Bacon, Beef, Beer, Beetroot, Biscuits, Blackberries, Broad Beans & Bread being just a few.

But, I've finally settled for a take on the latter one.

B is for Baguette, I usually buy one when the French Food Market's Bakery comes to town...

However, it wasn't till enjoying a coffee in a cafe', that sold a tempting array of filled Baguettes, that I learnt this breads origin.

Per a boldly written board, on the wall, the Baguettes history began with Napoleon Bonaparte.

During the invasion of Russia in the Napoleonic War [1812], the traditional bulky French bread took up a lot of valuable space in the solders backpack, which in the bitter climate was needed for carrying warm battle attire.

Napoleon thus decided a new shaped bread should be baked, one that could be transported more practically ie down the trouser leg of the soldiers!!!

The Baguette was born.

B also, has to be for Bananas...Brillant instant energy food, good for all, especially tennis players, for example - Ms Sharapova..And, Nadal...

Personally, I enjoy mine @ breakfast time with All-Bran & Muesli.

But, when busy baking for a living, one of my best selling cakes continued Bananas!

I, of course therefore, have a cake recipe...

Banana [and Walnut Loaf ]
4 medium Bananas

6 oz (175 g) Walnut pieces

pinch of salt

1 rounded teaspoon Baking Powder

1 level tsp Ground Cinnamin

4 oz (110 g) Plain Flour

4 oz (110 g) Brown Wholewheat flour

Grated rind & zest of one Lenom & Orange

4 oz (110 g) Butter @ room tempertature.

6 oz (175 g) soft dark Brown sugar

2 large Eggs

For the topping:
1 level tablespoon Demerara Sugar

Pre-heat the oven to gas mark 4, 350°F (180°C).
Lightly buttered a 2 lb (900 g) loaf tin, .
In a bowl, peel & mash 3 of the Bananas to a purée with a fork, and peel & chop the other one into ½ inch (1 cm) chunks.
Sift the Salt, Baking Powder, Cinnamon and both the Flours together into a large mixing bowl, afterwards add the bran that's left in the sieve.

Then add all the remaining ingredients [except the chopped Banana and nuts]

Beat well till thoroughly mixed and smoothly.

Then lightly fold in the chopped Banana & Walnuts.

Add a drop of milk to give a mixture that drops easily off a spoon

Pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the Demerara Sugar.

Bake in the centre of the oven for 1¼-1½ hours, until the cake feels springy in the centre.

Allow to cool in tin for about 5 minutes before turning it out on to a wire tray.

It produces a lovely, moist cake that keeps well!

ABC's bright host is Denise; dedicated blog HERE!

ABC Wednesday - A is for...!

So, here we are again, @ the beginning of the Alphabet.
This is Take Four, but only No. Three for me.
The first time I took part in this clever, entertaining idea of Denise, aka Mrs Nesbitt, my posts were on a mishmash of topics.
Last round, apart from two, whilst away, I kept to within Dreamingspires; so, what now???
Having given the subject much thought & not wanting to be too ambitious, I've settled on a Food & Drink theme - well, I adore both.
Living alone, as I do now, I no-longer cook alot or create fancy meals; I prefer to keep things simple with lots of fresh Fruit, Salads & Vegetables.
The old fashioned girl in me says, I'd like to enjoy them ALL in their appropriate Seasons, rather than have them flown half way around the world, forced in hot-houses or genitally modified to keep for ever!
But, abstaining from them ALL out of principle, is I think only for the purist foodie, not me.

With two trees in my garden, my first A has to be for Apples...From August to December, I usually have an adequate supply...And, my garden birds can feast on my Apple fallings...When my crop of fruit is but a distant memory, I have to resort to the Supermarket, and the Apple harvest there is year round & I guess acceptable!

Aubergines - Eggplant, to my American friends - out of Season I have more of a problem with!
It's by far not, one of my top ten favourite vegetables that's actually a fruit!
But, come the Summer months when they are plentiful & cheap, along with Courgettes & Tomatoes, I will go along to the local, weekly outdoor market & buy...Then, head home to make Ratatouille for supper!
It's another Delia Smith recipe, but this time from her 'Summer Collection' book - my late Mother rated this lady highly & frequently gave me her cookery books as Birthday/Christmas gifts!
However, this is my favourite version; it is delicious & as Delia, her-self says "Once you've tried it roasted like this, you'll never go back to the usual method".
I never have for sure.
Oven-roasted Ratatouille
Serves 4 - I'm a greedy girl!
2 meduim Courgettes - the bigger the better in my eyes
2 med. Aubergines - like wise
1 rounded dessertspoon Salt - for once, I use it, as a must here!
1 lb (450g) ripe Italian/Plum - or in my case, any red Tomatoes going.
1 Red Pepper } de-seeded & cut into 1 in (2.5 cm) squares
1 Yellow Pepper} ditto
1 Red Onion, peeled & chopped similarly
2 large Garlic Cloves - crushed
1 handful fresh Basil leaves
1 heaped teaspoon Coriander seeds - crushed
3 tbsp Olive Oil - I use Virgin re everything!
Freshly milled Black Pepper
30 ml Red Wine - or White, never fuss me
1 tbsp Balsamic Vinegar - I use what I have & abit more!
Prepare the Courgettes & Aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on.
Now place them in a colander & mix them with Salt.
Then place a plate on top of them & weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips.
Leave them like this for an hour so that any bitter juices can drain out.
Meanwhile, pour boiling water over the Tomatoes, leave them for one minute exactly, then drain, slip the skins off & quarter the flesh - I actually use the alternative method - ie holding over a Gas flame till the skin splits!
When the Aubergines & Courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth.
Pre-heat oven to it's highest setting - 450F/220C/Gas 8.
Now arrange the Tomatoes, Aubergines, Courgettes, Peppers & Onion on a Shallow roasting tray - 16 x 12 in (42 x 30.5 cm), sprinkle with the Garlic, torn-up Basil leaves, crushed Coriander seeds, Pepper, Wine & Balsamic Vinegar.
Drizzle the Olive oil over, then mix thoroughly to get a good coating of oil on all the ingredients.
Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender & tinged brown at the edges.
Serve straight away.
I love it with fresh crispy French bread & soft ripe Brie or Camembert!
It is my only Aubergine dish as Moussaka, much as I like it, is too fiddly for one!

To access the full amazing aray of A's the ABC blog site can be found HERE!

Todays Flowers - Anyone for Cabbage?

Ornamental Cabbage seems to have found favour as Winter colour over the last few years.
This one in a window box, certainly caught my attention, in a moment of lovely weekend sunshine...However, I'm of the generation that Winter Red Cabbage was of the pickled in malt vinegar variety!
But, I do now cook a mean, spicy veggie dish, that's great with Roast Pork or Sausages.
Traditional Braised Red Cabbage with Apples
Ingredients:-
1 lb (1/2 kg) Red Cabbage, quartered & sliced
1/2 lb (225 g) Bramley cooking Apples, peeled, cored & chopped small
1/2 lb (225 g) Red Onions, sliced
1 large Garlic clove, crushed
¼ tsp freshly grated Nutmeg
¼ tsp Ground Cinnamon &/or Ground Cloves [depends on how spicy you like it]
1 level tablespoons Brown Sugar
2 tablespoons Balsamic or Cider or Red Wine Vinegar [as I love acidic food, I'm on the generous side here, i.e. add more!]
Knob of Butter
Freshly milled Black Pepper & Salt [I, personally don't use Salt!]
Pre-heat the oven to Gas mark 2, 300°F (150°C).
Mix all the ingredients together & place in an ovenproof casserole with a lid.
Put over the heat, cook for 5 minutes until the butter has melted and everything is nicely combined.
Cover, transfer to the oven & cook for 2 hours.
Season according to taste before serving.
Reheats exceptional well.
This recipe originally comes from Delia Smith’s Christmas Collection book.

For access to many more pretty blooms, Todays Flowers home is HERE!

Odd Shot & Monochrome Monday goes Fishy!

The fish monger in Dreamingspires Covered Market, always attracts my attention.

I'm a great fresh Salmon lover, but their heads, I do give a miss too.

However, thought a case of them, made an interesting Odd Shot; especially since these three nearly formed their very own Celtic Triskele...I was almost tempted to make it good; by moving the offending top head, round but resisted getting fishy hands!

Odd Shot Monday's host is Katney.

The whole Atlantic Salmons looked wonderful, all silver & bright eyed on a icy bed.

So, they are my Monochrome Maniacs photo...

This is friend Alieni's photo theme, whose dedicated home is to be found HERE!

I settled for buying a couple of Salmon fillets & tried out a new recipe with them yesterday.

Found this one on Young's Seafood website & as had a packet of Coucous, that had been lurking in my store cupboard for ages & ages gave it a go.

I halved the quantities given here & added my own touches...

4 pieces of Salmon Fillet
2 medium size Courgettes sliced
1 Red Pepper - diced
1 Yellow Pepper - diced

[1 Red Onion - diced - this my addition, I love my Onions]
2 tablespoons of Olive Oil [Reduced it to 1 tbsp, as have a low oil tolerance!]
Salt and freshly ground Black Pepper [ I gave the Salt a miss!]
250g of Couscous
1 Lemon's zest & juice

I Lemon - sliced
2 tablespoon of chopped Coriander [I used Parsley & more, as sprinkled it on the finished dish!]
Mix the vegetables together, season and add the Olive Oil.

Place vegetables into an ovenproof dish and roast in a preheated oven 200ºC/400ºF/gas mark 6 until tender.

Meanwhile mix the Couscous with the Lemon juice & zest and prepare to couscous manufacturers instructions.

Fluff the prepared Lemon Couscous with a fork, add Coriander [Parsley], the vegetables and season.

In a non-stick frying pan, heat a spot of the olive oil, and cook the Salmon for about 3 minutes on each side over a medium heat.

To serve, spoon some Couscous in the centre of the plate, sit the Salmon on top.

Serve with Lemon wedges. [And more Parsley!]

Would you believe it, I forgot to take a photo's of my cooking?

The end result was tasty dish, one I will repeat as still have plenty of Couscous left!