cook, cook, cook

...

... made my own chicken stock too!

It was plum. I reccomend good footwear & some protective clothing cos boiling jam is very painful and burns like a bastard.

... lovely colour

Its just one potato, 2 beetroot, 2 onions,4 courgettes, a bit of stock & seaweed. Simmer until the potato & beetroot are cooked & buzz with hand blender.
Tasty.

Pinhead oats…........ they’re nicer than rolled oats. Better texture.
This morning I had porridge with prunes & a few linseeds and rice milk on the top.

... for al’s birthday.
we ate it all up quite quickly & only this blob of cream & backcurrant jam remains on my kitchen carpet.

... I wasn’t working today so I made myself this nice lunch.
Fresh ho fun noodles and choi sum steamed with a little fried garlic,soy & sesame oil.

Its a stollen bread & butter pudding with extra figs on top.
One of the nicest things I’ve ever cooked.

I adapted this recipe for the marinade from the Moro cookbook.
It’d work just as well on lamb I think.

cumin seeds, fennel seeds,winter savoury, garlic, bayleaf, salt all ground up in a pestle & mortar. Add some spanish smoked paprika, red wine vinegar & a pinch of saffron left to soak in a tiny amount of hot water.

It was delicious… although I reckon the saffron was overpowered by the other flavours & I’ll leave it out next time.

The pastry was 1/2 wholemeal and had lemon zest in it.
The filling was 1 largeish bramley apple, a punnet of raspberries and loads of blueberries