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.

Thursday, 15 May 2014

Guilty food secret...

Today I had spaghetti with tomato ketchup for lunch. I don't have it very often, in fact I cannot remember when was the last time. But sometimes I just crave it and today it was one of those days. In my defense I have been fasting for a blood test which was at 12:20pm (had nothing but water since 9pm last night).

What's yours?

Monday, 17 March 2014

Best pulled pork to date

It's been a long long time since I have posted, but trying to get restarted again (not going to bore the world with the details of my life).

I am a great fan of pulled pork and have tried a few, this one is definitely worth a mention. Adapted from this recipe, definitely worth a try.

What you need:
  • 1 pork shoulder 
  • 3 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tbsp cinnamon
  • 4 tbsp English mustard
  • 10 tbsp apple cider vinegar (ACV)
  • 3 tbsp of honey
  • 4 cloves of garlic roughly chopped
  • 1 tube of tomato puree (150g)
  • Ground pepper
What to do:
  1. Turn on your slow cooker to auto (if your slow cooker does have this function, cook on low for around 8-9 hours)
  2. Roughly chop the garlic and throw in
  3. Add the ACV, honey, mustard and garlic to the slow cooker and give it a good mix 
  4. Mix all the try ingredients and then rub into the pork shoulder and then put the pork into the slow cooker
  5. Cook for at least 7 hours or until the meat is all falling off
  6. Shred the meat and return to the slow cooker with all that lovely liquid
I made in my slow cooker, but you also easily make in the oven too (pot with a lid, or tight foil cover). Probably around 130 for 6 hours, depending on the type of pot you use.

Being the cave-woman that I am, I would quite happily chomp on this straight out of the pot. Also good served with a crusty roll, or mash. Maybe even some rice and greens. Leftovers were in the freezer and had been consumed for lunch too.

Saturday, 16 November 2013

Lovely healthy meal...

It is that time of year again when all I want to eat is cheese and meat. Ideally together. And all melted. Well tonight was the night.
1/2 claimed unwellness this morning so had a super healthy lunch of steamed fish, plain pasta, green beans and sprouts (we love sprouts). For me smoked salmon and cream cheese rolls and vegetable crisps. Then tonight.... The lovely cauliflower, carrot and leek cheese topped with bacon. Oh and also macaroni cheese. Loads left over to take to work Monday. And the dash of nutmeg to the cheesiness really makes it taste extra special.
Cauliflower, carrot, leek and bacon covered in cheese recipe below..
What you need
- a cauliflower with the leaves removed and cut into reasonable bits
- 2/3 carrots peeled and cut into 1inch-ish pieces
- a leek finely sliced
- few slices of bacon
- 40g plain flour
- 40g butter (real deal, might as well attack the ticker)
- 400ml milk
- 200g cheese grated (I used emental and strong cheddar mix because that's what I have)
- a shake of nutmeg
- 2 TSP mustard - I used Dijon as I had no English.
What to do
1. Steam the carrot for 3 mins
2. Add the cauliflower and steam for about 5 more mins
3. Put the leeks into the bottom of you deep/semi-deep pan (I use lasagne type dish)
4. Make the same by putting the butter and flour into a pan and cooking down into a paste
5. Add the milk gradually and mix and wisk gently until it becomes a sauce
6. When thick and saucy and no lumps and is boiling turn off
7. Add the mustard and nutmeg and give a good mix up
8. Put the steamed veg on top of the leeks
9. Pour over the sauce and put into a hot oven (190°c) for 15mins
10. After 15mins take out the oven and place the uncooked bacon slices on top
11. Return to oven for 10-15mins