Cold and dark here so looking to make something! Recipe links on p2. And will be updated.
LIFE SKILLS
When I was little, a long time ago, I do not remember going out in nature unless for a reason, or cooking – other than hanging around to lick the spoon and hopefully the bowl. But we had a garden and allotment, and mum cooked a lot. My mum did not have to work to pay the mortgage like most families do today. Takeawys and fast food have seemingly taken over. Jamie Oliver does his bit as do lots of other. Countryfile and Packham and Attenborough do their best. But both these topics should be an integral part of our way of life and culture, not a 30/50 minute TV slot.
Mulled wine
I am going to have a go at a starter recipe – one with loads of spices and orange and lemo9n peel boiled to extract max flavour. Leave for 24 hours, then bottled use as a 20% starter – just add some more wine and heat gently. Possibly with a shot of brandy`?
BELLY PORK
First off, do not buy from supermarket as they seem to just sell the bone bit!
A couple of recipes Belly pork and apple and pork belly and apple puree and broccoli.
RECIPES
I guess I am a sucker for the nice photo and write up. But these look amazing.
Cinnamon and ginger iced buns
COOKING DISASTER
OK, disaster is a bit OTT, but I cooked some chestnuts that smelt gorgeous, but were hard – I should have cooked them as soon as I was given them 2 weeks ago.
CHEESE AND ONION
Just saying’ – putting cheese in the fridge in a container with half an onion – cheese and onions taste, brilliant!
COOKING – APOLOGY -TAGLIATELLE
Maz. Mart and Tams. Sorry! I tried to cook with fresh veg. etc. but basically has one recipe! Mince with onions and tomatoes as spaghetti bol or shepherds pie. I did get pizza sussed eventually, but not much else. Many crappy meals since Banwell have been spoilt because I did not understand that the oven needed to be hot before putting stuff in!
But today I am writing my own recipes! My first. But these ones are ace –
First up – Tagliatelle – I have a pasta making machine, and basil and parsley on the window cill looking like they might want to give winter a miss! I am also not good at amounts as it depends who you are cooking for?
I think most of my recipes have always started the same way with chopped onion cooked slowly to caramelise. I am still unsure when to add garlic? I will look up and amend this.
Add chopped tomatoes, chopped red peppers (or green or yellow ones – make a rainbow!), and sweat a bit. Here I add a few sun dried tomatoes for their flavour, and maybe some sun dried peppers. I like to add dried mushrooms for extra depth of flavour, and a tad of salt. In this vegetarian version I also add a tbsp of marmite or vegemite (Aussie mates). So that is a basic full flavour sauce. Add chopped basil, parsley and some parmesan cheese to taste. Can be zapped up a bit with chilli. I like pepper on most dishes too. nd personally would probably add some cheddar as I am a cheese addict.
Oh, I missed the tagliatelle – make it yourself, 100g to 1 egg and a splash of olive oil. Delicious! I have yet to experiment with this – herbs, spinach, spices? Has anyone tried hot spaghetti?
GAMMON
Experiment time! Slow cook on a bed of chopped apples with bay leaves and honey on top. Maybe half an orange and mustard seeds? I have 2 gammon steaks so should not need too much time? Then mashed potatoes, or maybe potatoes, sweet potatoes, swede all mashed and then fried? With peas and carrots?