Braised Brussels Sprouts with Garlic and Chilli
It’s the season to love your brassicas. No it’s not a dirty word, it’s a family of vegetables. Included in these are the brussels sprout and this is what I did with some this week.
This is a great recipe to use up your leftover meat from the Christmas dinner. This is a tray bake that can be lifted from plain and simple eating (not a bad thing after Christmas excess) to a meal with a zing from some flavoured salt.
Today is officially the last day of primary school for the summer and I’ve been stocking the deep freeze with cakes and treats for the next few weeks. I really didn’t want to be slaving over the hob for ages. This pea salad takes about 7 minutes to make from start to finish, including boiling the kettle. Longer if you add meat.
Chive Flower Vinegar
We have a chive plant that grows in a sunny and well watered nook at the front of our house alongside some purple speedwell. Every Winter the declines and every Spring it returns, nourished by the overflow from the gutter over the front door. It thrives so much that last year when the flowers died off the seeds spread. There are now baby chive plants flourishing in the raised beds.
We’re not long back from Bloom 2013 and I’m a bit peckish. I may have over indulged a little earlier in the day so I decided to make these quick and easy crispy chickpeas which are far more virtuous than my shopping basket!
Real Chocolate Taytos
There’s no doubt that chocolate and Tayto go together but what if they really, really went together?
Twice Cooked Kale Stalks with Garlic and Chilli
This recipe makes use of kale stalks that I would normally put in the compost bin. Instead I’ve twice cooked kale stalks with garlic and chilli.
Baked Potato Chips / Fries
Using a deep fat fryer isn’t an option when I fancy chips. So instead of having a potentially dangerous appliance on the go, I bake our fries.
Do you like simple coleslaw? I detest the shop bought, greasy with mayonnaise, too much salt, identikit coleslaw. You know the one where all the pieces are smaller than a corn kernel and it has more in common with cottage cheese in terms of appearance & texture. Well this is healthy, crunchy & raw simple coleslaw. You use the best of fresh ingredients and skimp on the mayonnaise. I got this recipe from my mother who has been making a variation on this recipe for years. Whenever there’s a family BBQ it’s a given that she will bring this coleslaw along and there is rarely any leftover to take home…
When in the supermarket there are about 2 aisles that I gloss over now that I previously wouldn’t have. They contain factory made sauces in jars, preserved food in tins, spice mixes and meal “convenience packs”. I do stock up on some tinned foods like tomatoes and certain beans for salads but mainly I skim over the 2 aisles. I can see why you could be tempted by packets of pre-mixed spices for meat and vegetables and jars of sauces, particularly when you’re in a hurry. There are days when I’m climbing the walls from a teething baby and a cranky toddler that I could be tempted to grab a…