Friday, 6 January 2017

Crispy Kale

Most commentators refer to this as kale crisps. I have decided to rename to Crispy Kale (not it would be Krispy, but for me that's in the same category as crisps crisps, cauliflower rice and courgetti).

Anyhow, my Crispy Kale is amazing. Extemly moorish. My TV viewing snack rarely makes it out of the kitchen and in front of the TV.

First night I made it with a bit of olive oil. Then I made it with coconut oil, which gave it a mild coconut flavour which was lovely. Then sprinkled with a little pink Himalayan salt. Makes me drool thinking of it.

Tuesday, 3 January 2017

First time hummus

I haven't posted for so long. Years. Half is no longer Half and should probably be known as Little. Although still has a mini appetite.
Anyhow, new year and that. Trying to eat less meat, less food, more nutrition. Since my absence I have still been cooking (obviously) but the variety and the non meal stuff has tapered off a bit. So what a good and easy way to start off 2017. First time hummus, but not just hummus but beetroot hummus. Mainly because I just found a packet of the vac packed stuff in my fridge. 
Lovely and pink in colour as well as being super tasty. 

What you need
1 tin chick peas (400g)
3tbsp tahini 
Juice from a large lemon
4tbsp olive oil
2 garlic cloves minced 
salt to taste
1/2 tsp cumin 
A vac packed portion of beetroot

What to do
1. Put the lemon juice and tahini in processor and pulse for around 1 min
2. Add the drained chick peas and mix till minced
3. Add the garlic and cumin. Add the olive oil a little at a time until incorporated. 
4. The hummus is now done. To make it beetroot cube up the beetroot and add to the hummus, mixing until all incorporated. 

Store in airtight containers in the fridge for up to a couple of days.  

Sunday, 11 October 2015

It's apple season - pork shoulder with apples, sage and potato

It's that special time of year where there seems to be a glut of everything. People lucky enough to have apple trees are desperate to share their fruit and I am happy to take it. 

A kind parent from the school gave me a load of apples and pears. Usually it's chutney, but this year I've not made any. I had a birthday party and ended up giving away a load of the apples and pears to my family - quote from my cousin "these apples taste how apples should really taste."

From the few that I had left today, I made this delicious pork shoulder with sliced apples, sage and potatoes. Delicious.

What you need:

  • Pork shoulder (mine was from the butcher, not sure on the weight by cost me £8. They scored the skin for me too)
  • 2 potatoes sliced
  • 4 apples chunky sliced
  • 1 onion sliced
  • Handful of sage leaves
What to do:
  1. Mix the potatoes, apples, onion ans sage leaves with a little olive oil
  2. Place onto the bottom of your roasting tin
  3. Place the pork shoulder on top. Put a bit of salt and pepper on the skin.
  4. Pop into a preheated oven at it's highest temp for 20 mins
  5. After 20mins turn down to 200 (fan oven

Thursday, 24 September 2015

Using a real keyboard and mouse

I hardly ever blog these days, mainly because the Blogger App on my phone upsets me. I should get in contact and tell someone really but then something else comes up and I forget. But basically it upsets me because I take a photo, write a lovely blog post and then it hangs. And then it hangs. And then hangs. So all I have written gets lost, I get annoyed. Then I stop. I un-install, reinstall and then the cycle continues.

Well, today I am at a computer, a real one with a keyboard and mouse. So here goes, a post that I am trying to recreate from the end of July about my other hobby camping combined with cooking.

I always get asked by non-camping buddies what I eat and what I cook (and what I sleep on, where I go to the toilet, what I do) when camping. The answer is simply - what I eat the same kind of stuff as at home I just don't have an oven. I cook on a 2 ring gas burner and have a grill if I need (I never use the grill). In fact I love camping cooking. It's a bit like Ready Steady Cook, as I look at what I have and then make up something tasty.

At the start of the Summer holidays (goodbye Year 2, hello Year 3!) we went to North Norfolk for the week. Wonderful area, great weather and excellent campsite. One stand out meal that I made was chicken with fresh herbs, lemon and honey served with rice and a green salad.

The chicken came from a local shop. I simply chopped into bite-sized pieces and marinated with lemon, honey and fresh herbs - thyme, sage, bay - that they grew onsite for the use of the campers. This would have been good on skewers and barbecued (I didn't bring my barbie), I did it in my frying pan. It was delicious.

Tuesday, 20 May 2014

Rice to pacify the young one

I made paella the other night. When asked by 1/2 what we were having I said chicken and rice without even thinking. She was disappointed and fairly vocal about it when dinner was served up - "this so wasn't what I was expecting mummy."

So what was she expecting? Well plain rice with some kind of steamed veggies and gilled chicken or steamed fish is one of her favourite suppers. Pretty healthy. No idea what she though because anyone who's ever made paella knows it doesn't smell like steamed veggies and gilled chicken!

So as a 'treat' I made her some plain rice, steamed fish and veggies. And to pacify me turkey and veg (cucumber and carrot) stir fry.