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Truly I am. What has it been…a week since I last posted? And it’s not for lack of eating nice things or doing nice things. This week we have eaten … ugh, I forget without photos to document it!
We have eaten far too much Dunham Massey ice cream with homemade chocolate sauce that I do remember – but along with pizza making we leave chocolate sauce making to Mr Rigg. My attempt resulted in a near disaster!
Tonight we are making Jamie’s lasagne – the sauce part is busy bubbling away in the oven with the fragrant scent of cinnamon filling the house. This lasagne has a mixture of beef and pork mince, roasted butternut squash and flecks of crispy pancetta.
Image: Jamie Oliver
We’ve also made slow cooked chilli con carne with leftovers for lunches – delicious with wraps, sour cream and grated cheese. This one is worth a post sometime soon when I’ve reinstated a camera into our lives.
I’ve bought locally grown quinces to make quince jelly after trying some on crumpets at work – yum! Tomorrow night we have friends over for dinner and are planning a Moroccan chicken tagine with couscous – another Jamie recipe.
Image: Radish NYC
My week has also included a two-day headache (ugh!), an exciting time in the life of my website, lots of log fires, happiness that Mr Robin is back and singing in my garden, and a visit to the dentist (I’ve had a numb cheek and face all afternoon). Hoping for a less painful week next week.
I also came across this lovely blog, a post from the same blog on an incredible looking gourmet shop in New York (wish there was somewhere like this near me!), and amazing lunchboxes.
Image: made by OOTS
So following on from my weekend (last week) with my family and then the little sister, this is what we got up to when she came to stay…
We made French toast or eggy bread. The little sister had hers with cinnamon sugar and I added some crushed (and homegrown!) raspberries to mine…
We made ‘cheats’ wraps – seed flecked tortilla wraps filled with Moroccan style hummous, sweet potato falafel and homegrown lettuce. Sadly only the salad was homegrown…
We also had a delicious girlie lunch at Tampopo (the little sister’s favourite) – we shared Vietnamese goi cuon, she ate yaki udon noodles and I ate pad Thai. Sadly we ate it all too quickly and there are no photos to show for these delicious dishes.
However, we also grabbed some lunch from Selfridges which I did snap a few quick photos of before we devoured it. A selection of Indian delights and a pesto, mushroom and cheese pretzel and a mango smoothie to share…
A vegetarian breakfast for a hungry sister – a fried egg, sunny-side up with diced vegetarian sausage…
As part of her final parting dinner we did a baked Camembert eaten with crusty white bread that we picked up at the Abbey Leys farmer’s market. Recipe for how to bake Camembert (it’s really easy) here.
We also made to-die-for cookies. These are Hugh’s 10 minute cookies from his River Cottage Everyday recipe book, and they are everything you want from a cookie. They are moist in places but crispy in others, chewy, sweet, and bittersweet with dark chocolate…
And finally, just before we left to pop her on a train home, we whipped up a quick quesadilla. Two tortillas pan fried in a little oil with grated cheddar cheese and chopped cherry tomatoes sandwiched in the middle…
I miss you little sister!
Earlier in January was my mommy’s birthday. N and I packed our car and headed down for the weekend to celebrate her birthday with her and my family.
While my dad took her off to London for the day the little sister and me got to work preparing a delicious birthday banquet for dinner. For the main course we decided to do a selection of mezze style dishes with some middle eastern flavours.
There was a crushed carrot and goat’s cheese salad (similar to this one) but prepared everso slightly differently.
Toss a bunch of washed carrots that have been cut into lengths in some olive oil and bung in a pre-heated oven at 180°C – roast for about 40-50 minutes until soft and golden.
Allow them to cool slightly then mash. Stir through a couple of teaspoons of ground cumin and season lightly. Spread the crushed carrots over a plate, crumble over some goat’s cheese, and sprinkle with finely sliced mint.
Taken and slightly adapted from the Riverford Farm Cook Book by Guy Watson & Jane Baxter – one of my favourite recipe books especially for lovely veggie dishes.
An earthy roasted beetroot, red onion, lentil and feta salad.
In a bowl mix 2 tbsp soft brown sugar and 2 tbsp red wine vinegar. Add to this 1 medium red onion that has been finely sliced. Leave the onion to ‘pickle’ in the vinegar mixture for about an hour.
Roast about 500g beetroot that have been scrubbed and trimmed in 5mm of water covered in foil at 200°C for about 45 minutes or until tender.
Cook the Puy lentils and allow to cool until just warm: Place 100g Puy lentils in a pan with 2 peeled garlic cloves and add enough water to cover. Bring to a boil, turn turn and simmer for about 30 minutes until tender – top up the water if necessary. Drain.
In a bowl mix together the lentils, onion mixture and any remaining liquid, and season with salt and pepper. Peel the beetroot, cut into wedges and mix into the lentils. Stir through some chopped mint and crumble over some feta cheese.
Another delicious recipe from the Riverford Farm Cook Book by Guy Watson & Jane Baxter.
A coriander and mint hummous (inspired by A Year in My Kitchen by Skye Gyngell).
I wanted to try a different take on hummous, so used Sky Gyngell’s recipe for chickpea purée to inspire me. I can’t remember the exact amounts of ingredients as it was ‘taste and see’. Into a blender tip a can of drained chickpeas, 2 garlic cloves, some fresh red chilli (seeds removed), a good bunch of coriander and another of mint, lemon juice (add more to taste), a tablespoon or two of Greek yoghurt, a sprinkle of ground cumin and coriander, salt and pepper, and a good drizzle of extra virgin olive oil.
Blend it all up into a rough purée. Keep tasting and adjusting the flavours until it’s how you like. I made it quite lemony, much to the horror of the little sister, but I promised her by dinner time the flavours would mellow and she would love it – they did and she loved it.
A platter of pan-fried ‘hint of spice’ chicken.
Take some chicken thighs on the bone. Place in a dish with a squeeze of lemon juice, olive oil, minced garlic, ground cumin, ground coriander, salt and pepper. Mix the chicken thighs in the flavours well and pop in the fridge for an hour or so. When you’re ready to eat, pan-fry the chicken until cooked through.
And a bowl of mixed olives – some with Moroccan flavoured and the others were called ‘Mojito Olives’ – spiked with lime and mint.
Eat the Earth 
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