Nibbling

Nancy at Spirit Lights the way tempted my taste buds last week with a photo of Sweet Potato Fries seasoned with Lime Salt & Fresh Mint with a Sweet and Spicy Dipping Sauce on the side.

It sounded like it was right up my street.

  • Sweet potatoes. Check
  • Lime. Check
  • Rock salt. Check.
  • Fresh Mint. Alas I had finished the last of it a couple of days earlier.

I did have some Sweet Chilli sauce to which I added a teaspoon of honey and a dash from my ever open vermouth. So I set to work.

First I zested a lime and found a small screw top jar for salt and zest. I gave them a shake and left it to work the magic.

Zested Lime for Lime Salt & Chilli Dip

Zested Lime for Lime Salt & Chilli Dip

Later I scrubbed some sweet potatoes and parsnips (my own touch) and cut them into chunky chips.

Lime salted Sweet potato & parsnip Chips

Lime salted Sweet potato & parsnip Chips

My starter to enjoy by the fire!

Thank you Nancy!

Food Monday ~ Lemon Spinach with Pancetta & Walnuts

Lemon Spinach with Pancetta & Walnuts

450g spinach
50g butter
2 tablespoons walnut oil
100g pancetta, chopped
1 garlic clove, chopped
100g walnut halves
Grated rind and juice of 2 lemons

Remove the stalks from the spinach, wash and then dry in a salad spinner.
Heat the butter and oil in a large frying pan with the pancetta, garlic and walnuts.
Cook until the pancetta is crisp, garlic golden and the nuts are toasted.
Add the spinach, lemon juice and lemon rind to the pan. Cook the spinach for 2 minutes over high heat , stirring all the time.
Remove from the heat and keep warm until ready to serve.

Food Monday ~ Pineapple Fruit Cake

A moist fruitcake that keeps well in a tin, ideal to share with unexpected visitors over a warm cup of tea or coffee.

Pineapple Fruit Cake
Preheat oven to 180°C

150g Demerara sugar
100g butter
400g tin of crushed pineapple
350g mixed dried fruit – I like to use sultanas
100g cherries
1 tablespoon whiskey
2 large eggs beaten
250g self raising flour, sieved

Place the first five ingredients in a pan and heat slowly stirring until the sugar has melted. Bring just up to almost boiling point, reduce heat and simmer for a few minutes. Allow to cool, then add the beaten eggs and the flour and mix to combine then stir in the whiskey. Pour into a greased and lined 8-inch cake tin and level the cake mixture. Bake in a preheated oven for approx 1½ hours. Allow cake to cool in the tin, and then store in an air tight tin or the freezer.

Food Monday ~ Chorizo Stuffed Tomatoes

Chorizo Stuffed Tomatoes
Preheat oven to 190°C

6 large Beef Tomatoes

For the Stuffing:
1 small onion, chopped
1 garlic clove, chopped
3ozs chorizo sausage chopped
1-2oz Gruyere Cheese, grated
1oz fresh Breadcrumbs
Salt & Black Pepper
2 tblsps flat leaved Parsley chopped

Halve the beef tomatoes widthways and scoop out middles into a bowl. Place the tomato shells on a greased baking tray.

Fry the onion and garlic in a little vegetable oil, cool slightly and add to the tomato in the bowl. Add remaining ingredients and stir to mix.

Spoon into the tomato shells, drizzle with oil and bake in preheated oven for 30-40 minutes.

Serve garnished with Salad leaves.

Food Monday ~ Profiteroles

Profiteroles
Preheat the oven to 200º C

2 ozs butter
¼ pint water
2 ½ ozs plain flour, sieved
2 eggs

Filling
whipped cream

To serve
chocolate sauce

Melt butter in the water and bring to a rolling boil. Remove from the heat and add the flour at once. Beat with a wooden spoon until the paste is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool slightly then beat in the eggs gradually, adding just enough to give a smooth mixture of piping consistency.

Pipe onto greased baking sheets in small buns about 5cm/2in in diameter leaving at least an inch between each bun.. Bake for 20-25 mins, until puffed, golden and crisp.
Allow to cool on a cooling rack, make a small slit in each for steam to escape.
Fill with Whipped cream, arrange the profiteroles on a plate and drizzle with chocolate sauce over the top.

A quick and easy chocolate sauce

3 Mars Bars
3 tblsps Milk

Chop the Mars bars and melt together with milk in a bowl set over a pan of gently simmering water, stirring all the time (the water shouldn’t touch the bottom of the bowl). Pour over Profiteroles while still hot.

Ever try a savoury version? They work just as well and makes a great appetiser.

Sprinkle the top of the buns with favourite chopped herbs, ground spices or grated cheese before putting in the oven to bake.

For the savoury fillings try:

  • cream cheese and chive
  • prawn & mayo
  • cheese and spinach
  • egg mayo
  • bacon and sundried tomato
  • pate mixed with a little cream
  • smoked salmon pate works particularly well

Now I wonder…… would Hummus work?
Happy nibbling!

Food Monday – Orange Pork Chops

Orange Pork Chops
Preheat oven to 180°C

4 large pork chump chops, rind removed
2 level tablespoons seasoned flour
Oil for frying
2 large thin- skinned oranges
4 level tablespoons soft light brown sugar
1 tablespoon cornflour
¼ pint dry white wine
½ pint of orange juice
1 medium onion, skinned and sliced
Watercress to garnish

Coat the chops in seasoned flour.

Heat enough oil in a large frying pan to cover the base. Fry the meat quickly on either side until well- browned. Drain and place the chops in a single layer in a shallow casserole.

Remove the rind and all traces of white pith from the oranges. Slice, discarding any pips, and cut each slice in half; sprinkle with 2 tablespoons of sugar.

Blend the cornflour with a little wine; add the remainder of the wine and the orange juice and sugar. Bring to the boil, stirring, and pour over the chops.

Arrange the sliced onion over the chops, cover tightly and cook in the oven for 1½ hours.

Remove the lid; arrange the orange slices over the onion and cook for a further 15- 20 minutes, basting occasionally.

Before serving, reduce the liquor, if you wish by boiling, then adjust the seasoning and garnish with watercress.

Serve with medley of vegetables and boiled spuds.

Food Monday ~ Preparing for Winter

I woke this morning to the first real sign of the change in the seasons: A line of condensation on the inside of my bedroom window.

Time to prepare for the winter ahead.

Sore throat remedy.

  • Turmeric
  • Honey
  • Ground basil
  • Hot water or milk

Make a paste of about a tablespoon in total – equal portions of each turmeric, honey and ground basil then dilute to about half a glass in hot water or more usually milk.

Gargle well and swallow. Repeat gargling to use all of the mixture.
Try it before going to bed and Bingo! – Next morning your throat should no longer feel like sandpaper!

# ~ # ~ #

Cold Cure

  • 1 large mug
  • 3 spoons of honey
  • 3 thin slices of root ginger
  • 2 lemon slices
  • 1 hefty shot of whiskey
  • 12 cloves
  • Pinch of Cinnamon

Stud the lemon slices with cloves put in mug with the remaining ingredients. Pour boiling water over the lot – drink – enjoy – Sleep like a baby

I suggest you print these out and stick them inside the door of your medicine cupboard. Well, it is the first place you go to seek out relief for all ailments.

Food Monday ~ Blueberry Crumb Bars

I love blueberries and wanted to use some today. Digging into my ever growing bundles of recipes I came across this one for Blueberry Crumb Bars. A slice goes down well with a cup of coffee or they work well for a quick dessert with a scoop of ice cream or a spoonful of whipped cream.

While typing out the recipe, I automatically typed ‘Swiss roll’ to describe the tin. That is what we called them back in Mammy’s kitchen. Who makes Swiss rolls today? I used to be a dab hand at it back in the day. Maybe they will come back into favour along with baked Alaska, one of these days.

Blueberry Crumb Bars
Preheat the oven to 190°C

1 cup white sugar
1 teaspoon baking powder
3 cups plain/all-purpose flour
1 cup cold butter/8 ounces
1 egg
¼ teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
½ cup white sugar
4 teaspoons cornstarch

Grease a 9×13 inch Swiss roll tin.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the ½ cup white sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in the oven for 45-50 minutes, or until top is slightly brown.

Cool completely before cutting into squares.
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!

For variation why not try sour cherries or cranberries when they are available. I prefer to use orange instead of lemon with cranberries.

 

Food Monday ~ Ploughman’s lunch

A ‘Ploughman’s’ lunch was very popular when I was young free and single. I would meet up with a friend at a pub not far from the office for our weekly chat over a Ploughman’s washed down with a soda water & lime juice. Back in those days I would not drink alcohol until the day’s work was over.

I swapped the cheese and butter for the salad items that my friend did not like.

Ploughman’s lunch

lettuce leaves – washed
tomato
cucumber
salad dressing
sharp cheddar cheese
Branston pickles
Wheaten or crusty bread & butter

Break lettuce into bite size pieces, tomato cut into wedges, sliced cucumber. Drizzle salad dressing on top.
Add wedge of cheese, Branston pickle and crusty bread.

I still like that type of lunch when I am here at home, but the contents vary with my mood and the contents of my fridge.

Some of the ingredients I add for variation:

honey roasted ham
pate
chutneys
sweet pepper rings
radishes
spring onions.
olives
gherkins
fresh uncooked peas
grapes
sliced apple, pear or orange segments
walnuts, pecans or pine nuts
sunflower, pumpkin & seseme seeds
croutons
crisps/potato chips