Strange things can happen
Wherever you may be
Funny to you,
Not so much to me
When planning a dinner – guests to impress
Hoping they won’t see
That the kitchen’s a mess
But that’s not the odd part
No – not even – the start
It’s raw roast and potatoes –
As your a la carte
When turning the oven on –
Is the thing you forget –
Filling you with confusion
Filled with regret
So of course there’s – just one thing to do:
Pass around the copy – of the delivery menu
* Unfortunately based on a true event.
Sunday Writing Prompt: A funny thing happened on the way to the kitchen/bedroom/laundry.
Fish fresh – rice tender
Wasabi – sharp against my tongue
Salty bite of soya – just a hint –
As lunch has just begun
No artificial flavours here
Each bite a treat unique
As the chef preforms his miracles
Taste sensation at its peak
To gorge on Cheddar – is a thing I crave
Mature ripe cheeses – aged in a cave
First created – surplus milk to save,
It soon caught on, becoming quite a rave
If from the Gorge, “Authentic Cheddar” – is the name it’s gave
But supermarket cheeses – merely give the title a wave
For some – to eat the real stuff – is something brave
For some of these cheeses are aged in a grave*
* Aging racks can be seen in Gough’s Cave as well as Cheddar Man
Saturday Mix – Rhyme Time:
wave (or waive)
Some drink coffee
And some drink tea
Others like rooibos –
Though it tastes like pee
Whatever your cuppa
I think you now know
When lock-down is over
To the Café, I’ll go
For those like me who don’t have the meaty option of meatballs, and sausages to make a filling sink your teeth into meal, this might be one for you. It has the flavour of the rich pasta sauce, but the filling yumminess of good old spuds.
- Potatoes 1 1/2 pounds/ approximately .7 kg
- Bell Pepper 1/2 large
- Garlic 2 large cloves
- Olive Oil 1 Tbs
- Basil 1 tsp
- Oregano 1/2 tsp
- Onion Powder 1/2 tsp
- Salt to taste
- Prepared Pasta Sauce (Ragu or similar) 500 g
- Water as need
- Greek Yogurt 2 Tbs
Peel and wash the potatoes, and cut into 1/4 inch cubes. Remove seeds from the pepper and dice onto small pieces. Peel and finely sliver the garlic. Heat the oil in a large frying pan and add the peppers and potatoes. Stir fry until the potatoes begin to brown on all sides. Add the garlic and herbs and continue to stir. Add the sauce to the pan, and add a small small splash of water, and stir. Reduce heat and allow sauce to warm. When it begins to bubble at the sides, stir in the yogurt until well blended and then serve.
I was looking for something a little different to do with my pantry items, so decided to go with something baked. While inspired by Gregg’s Bean and Cheese Bakes, this is more, and, well yes, less. It has more ingredients, but less filling per pastry.
- Pastry Dough as per Easy as Pie or commercially pre-made approx 350-375 g
- Baked Beans 400g tin
- Cheese 100 g Cheddar or Leicester
- Onion 1 small
- Potato 1 medium
- Oil 1 tsp
- Ground Black Pepper 1/2 tsp
Prepare the dough as per recipe or instructions. Preheat oven to 200 C/ 390 F. Dice the onion, and peel and cube (1/4 to 1/2 inch pieces) the potato. In a frying pan add the oil and fry off the onion and potato till it begins to brown. Add fried ingredients to a mixing bowl and add the tinned beans (no need to drain), and pepper. Grate the cheese into the mixture and stir well. Cut the dough into 6 even pieces (you can see in photo I made five with one double sized as an experiment). Roll out into circular disks. Spoon about 4 or 5 tablespoons of bean mixture into the centre of each “nest” and then fold corners to to the centre. Cover a baking tray with parchment paper and place the nests on to it spaced evenly. Bake for 45 minutes. When finished, heat any remaining bean mixture in a saucepan and spoon over warm nests.
This is a really flavourful soup that is really easy to make as well. It has the filling quality of potato and the umph of garlic. How can you beat theat?
- Potatoes 10-12 ounces (with peels)
- Celery 8-10 stalks
- Water 1.5 litres/6 1/2 cups
- Garlic 3-4 large cloves
- Vegetable Stock Cubes 2
- Greek Yogurt 150 g/ 1/2 cup heaped
Wash the potatoes and cut into large cubes. Coarsely chop the celery. Add the potatoes and celery to a soup pot or soup maker and add the water and stock cubes. Bring to boil and then reduce to a high simmer, and cook for 1 hour (or 2 cycles in soup maker). Peel and quarter the garlic and add it to the pot/maker. Allow to simmer 5 minutes and then blitz until a thick creamy soup is made. Then stir in the yogurt and blitz quickly before serving.
I am still working my way through a huge bag of potatoes bought to see me through lock-down. As such I have had the chance to experiment with several variations of fried potatoes. One of the best of these is spicy potato fry-up, a blend of curry and hash browns.
- Potatoes 1 pound/ approx. 450 g
- Chili Pepper 1
- Peas 1/4 cup
- Oil 1 Tbs
- Curry Paste 3 Tbs
- Water as needed
Peel and thinly slice to potatoes and slice the chili into thin rings. In a frying pan heat oil to medium high. Add the potatoes and allow to begin to brown stirring occasionally. As the potatoes begin to caramelise add the chili rings (including seeds). Stir and add a couple of tablespoons of water, as it steams the potato mixture, stir until glazing begins again. Add the peas and some more water and add the curry paste. Mix until it becomes a glaze and cook until entire contents are well coated. When it has once again cooked to nearly dry, and then serve.
I received a delivery today from a smoke house on the North Norfolk coast. A dozen hardwood smoked kippers should tide me over in hot breakfasts for a while, and as an added treat I got four large Cromer crabs.
I enjoyed the first of these by making a simple, but tasty meal with whole wheat pasta, and the meat of one dressed crab.
- Crab 1 dressed (about 150 -180 g / 5 to 6 ounces dressed)
- Whole Wheat Pasta (or pasta of your choice) [approx 100 g]
- Butter 2 Tbs
- Fresh Parsley 1 tsp chopped (with stems removed)
- Ground Black Pepper 1/4 tsp
- Salt to taste
- Water (for pasta)
Book the pasta according to the manufacturer’s instructions. When it is finished, drain it, and add the butter, parsley, and pepper into the the warm pan. As the butter melts mix in the pasta, and stir until it is coated in the butter mixture. Place on a plate or bowl. Flack the crab meat onto the top of the pasta, and season to your taste. That’s it.