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Saturday, 16 September 2017

Journal


Just noticed this quote on the front my journal...
...why had I not seen this before?

It may soon be time for me to take that leap into the oceans of the unknown that need discovering! 

Friday, 15 September 2017

Mint, Pea & Halloumi Pearl Barley Stew



I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.

Ingredients:

2 small/medium onions, chopped
2 garlic cloves, crushed
olive oil
2 lemons, zested & juiced
200g pearl barley, rinsed
700ml vegetable stock (made with 2 OXO cubes)
250g halloumi, sliced
small handful of fresh mint, chopped
black pepper
400g frozen peas

Method:

  1. Heat a tbsp oil in a pan, fry the onions for a few minutes.
  2. Add the garlic and lemon zest and fry for another minute.
  3. Add the pearl barley and the stock, bringing the pan to simmer with a lid on.
  4. Allow to simmer for about 30 minutes.
  5. Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.
  6. After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.
  7. Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi. 
  8. Serve the pearl barley stew in a bowl with the halloumi slices on top.

DELICIOUS!

Friday, 18 August 2017

Chive & Mint Potato Salad



A dish that is great to go with a BBQ or as part of a fork buffet.

Ingredients:

2kg new potatoes
2 red onions, sliced thinly
bunch of chives, chopped
3 large stalks of mint, chopped
2 tbsps of mayonnaise
3 tbsps of olive oil
pepper
1 tsp of mustard powder

Method:

  1. Half the potatoes and place in pan of water, bringing to the boil.
  2. Simmer for 20 mins or until soft but firm.
  3. Whilst potatoes are cooking, prepare the dressing - place the mayonnaise, olive oil, mustard powder and black pepper in a large bowl and mix well. Add the onions and herbs and mix well.
  4. When potatoes are cooked, drain and rinse with cold water.
  5. Add the potatoes to the dressing and mix until the potatoes are evenly covered with the dressing.

Serve either warm or chilled as part of a buffet or BBQ.

Friday, 11 August 2017

Pear Jam



Ingredients:

2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored
2 oranges, zested & juiced
1 kg jam sugar
750 ml water

Method:

  1. Place 2-3 plates in the fridge.
  2. Preheat oven to 140C.
  3. Place all the prepared fruit, orange zest & juice and the water into a large pan.
  4. Simmer until the pears are soft.
  5. Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.
  6. Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.
  7. Turn up the heat & allow to boil hard for 10-15 minutes.
  8. Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.
  9. Once ready put into the jars & seal.
  10. Store in a cool, dark place until ready to use, then refrigerate.

Saturday, 5 August 2017

Early First Blackberries

Blackberry picking the first weekend of August in Yorkshire is unheard of, usually it's the bank holiday or even September before it's time for the first fruits.

Here's our first crop & the bush is heaving with green ones & more flowers.




Think it'll be a bumper harvest this year....

Friday, 4 August 2017

Potato & Spinach Bake


Ingredients:

1 kg potato, chopped into inch cubes
1 small swede, peeled & chopped
2 carrots, peeled & chopped
200g spinach
handful of grated cheese
500ml vegetable stock (made with 2 OXO cubes)
black pepper

Method:

  1. Preheat oven to 180C.
  2. Parboil the potatoes in boiling water for about 5 minutes.
  3. Part steam the vegetables also for about 5 minutes until they begin to soften slightly.
  4. Place the potatoes into an ovenproof dish, with the softened vegetables, spinach and cheese and mix together well.
  5. Pour over the vegetable stock.
  6. Place in the oven for 30-45 minutes until the potatoes & vegetables have softened & cooked through.

Friday, 28 July 2017

Handmade Coleslaw


Ingredients:

1/2 white cabbage, shredded
4 carrots, peeled & grated
1 small red onion or 1/2 a large red onion, sliced finely
6 tbsp mayonnaise
1 tsp mustard powder
2 tbsp lemon juice
black pepper

Method:

  1. Place the prepared vegetables in a large bowl and mix well.
  2. Add the mayonnaise, mustard & lemon juice and again stir well to coat everything in the dressing.
  3. Chill & serve fresh from the fridge.
NB Will survive a few days in the fridge before being used but best fresh.

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