Hi All tried a new recipe today..
Celery soup, quite a simple recipe and very gentle flavour
Can make some nice spelt buns with it or some other bread you prefer and I am serving this
with some bacon crisps...
Bread bun recipe to follow soon..
hope you enjoy
Michelle

Celery Soup

Ingredients

1. 450 g fresh celery or celery root
2. 1 medium potato
3. 2 Tbsp olive oil
4. 1 medium onion, peeled and roughly chopped
5. 1 clove garlic, peeled and crushed
6. ½ cup dry white wine
7. 1 l. vegetable stock
8. salt, to taste
9. Ground white pepper, to taste

Directions

1. Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter.
2. Peel the potato and cut it into pieces about the same size as the celery.
3. In a heavy-bottomed soup pot, heat the oil over low-to-medium heat.
4. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
7. Remove from heat and purée in a blender, working in batches if necessary.
8. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
9. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
10. Season to taste with salt and white pepper.
11. Garnish with a toasted crouton and serve right away or bacon pieces.
12. Optional:
13. Stir ¼ cup hot cream into the soup just before serving.

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Spanish Chicken

Hi again
found this recipe today and thought I'd give it a try..
Very simple and easy and extremely tasty
Changed a little from the original recipe as per me but can't help it

4 leg and thigh portion chicken
1 large onion diced
2 red peppers diced( could use red and green or red and orange)
paprika
salt and pepper
1 440g can tomatoes
1/4 cup water
150g bacon lardons
2-3 cloves garlic
2 tbsp olive oil 

Nice big pan that can be used on stove and in the oven

ok rub the paprika into the chicken as much or as little as you like
then add two tbsp oil and fry chicken skin side down on gentle heat

dice up your onion, and peppers and either dice or crush your garlic
If you don't have bacon lardons easy to make just get some nice bacon and slice into lardons

once the skin has browned on chicken remove from pan and put to the side
add your bacon to the pan you just took chicken out of and cook down
once a lot of the fat has been rendered out of bacon add your onion, garlic and gently fry until soft
add your peppers and fry for further five minutes or so.
add your tomatoes if you have used whole tomatoes break them up a little
and little water salt and pepper to taste

Now add your chicken back into your sauce mixture skin side up and any juices that have run from the chicken
put lid on and put into oven for 1 to 11/2 hours depending on size of chicken portions at gas mark 4/5 or about 170 degrees until cooked through.
Check seasoning
serve with rice or pasta

will post pic bit later
enjoy
Michelle

Meat and Veg Pasties

Hi all
Sorry been so long but things hectic here with Paul.
Ok couple of new recipes coming at you today
First is Meat and veg Pasties
this I made couple of days ago and came out great

the second recipe is Spanish chicken which made today

So for the Pasties
2 sheets of puff pastry
250g of minced beef
2 pork and chilli sausages or any sausage you like
2 smaller carrots finely diced
2 small potatoes finely diced
2 spring onion finely diced (green onion or scallions)
lots of black pepper
little salt
1tbsp fresh thyme
1 tbsp mixed herbs dried
1 turnip finely diced (if you have it)
1 egg
dash of milk


This is so simple
dice up your veg nice and small
Mix your meats with your veg and spice, salt and pepper
don't be afraid to use your hands make it fun
mix it really well
divide into four portions

make egg wash with your egg and milk
 
divide you sheets of puff pastry enough for four
put some egg wash around edge of puff pastry
put your meat and veg mix in the middle and create a pasty
brush top with egg wash

Put into over at 180 degree gas mark 4/5 for about 35 minutes
serve

such a lovely easy and very tasty recipe
hope you enjoy
Michelle

Spicy Crab Cakes

Hi all
Today thought I'd make crab cakes. I hadn't made them in quite some time but thought I'd try some new spiciness with them and see where it took me..
so this is a nice simple recipe a great cheats recipe when you haven't got a lot of time but want something really tasty

225g fresh crabmeat
1/4 cup breadcrumbs
4 spring onions finely diced (green onions)
1/4 red Pepper finely diced
1 tsp creole spice
3-4 Tbsp Good quality tartare sauce
3-4 tsp dijon mustard
small grinding black pepper

for the spicy sauce real simple
Juice of 1 lime
3-4 Tbsp Sweet chilli sauce
grinding of black pepper


finely dice your spring onion and your red pepper and mix with your crab meat
Add your breadcrumbs
Then mix together your tartare sauce, dijon mustard, creole spice and black pepper
Very gently fold/mix your crab mix with the spice mix until combined
This mixture makes 5-6 cakes
This is a very delicate cake gently shape  
Allow to rest for at least half hour before cooking
you can bake in the oven for 20 minutes
or if you prefer pan fry for 3 minutes on each side with bit of butter and oil

mix together your sweet chilli sauce and lime juice with black pepper and serve crab cakes with mixed leaf salad

this dish makes a great starter or main meal...Make smaller cakes for a party or as a canopy...
well that's about it
hope you enjoy
 

Pork Belly Dish

Not really sure what to call this dish as it's kind of a Somerset cider Pork with added extra...
Well this recipe is quite simple and can be varied by using Chicken Thighs
From start to finish this dish took me a total of 45 minutes....

I used
500g Pork belly I had the bones still in
1-2 Red pears (can use apple) diced
1 onion sliced
1 large clove garlic sliced
1 Large carrot sliced Thickly
3/4 cup apple cider
1/4 pint vegetable stock ( I used a weak solution by using a stock powder to keep down the salt content)
Lots of Black pepper
3 dessert spoon full of whole grain mustard
2 good dessertspoon full of mamalade
cream good couple of dashes at end of cooking
oil for frying

To make this recipe first heat up a stove and oven proof dish for cooking...I use cast iron pot

add your oil and your onion and garlic and gently fry for 5-10 minutes on low heat

add one dessertspoon of mustard and continue to gently fry..

add your diced pear fry for further 2 - 3 minutes
and then move it around to create space and add your pork rind side down

Brown off your pork for few minutes then

add some fresh blak pepper

add your apple cider and cook of the alcohol and add stock and stir well

add your carrots and your mamalade and rest of wholegrain mustard 
make sure all mixes well

Put lid on your dish and put into oven for 35 minutes, gas mark 5 or about 180 degrees

When finished cooking remove from oven add your cream mix well
taste and adjust for seasoning if necessary..

Serve with pasta or rice

Hope you enjoy this recipe...

As I said another good recipe to use with variation...
Add some asparagus or peas 5 minutes before taking out of the oven...
Use chicken instead of pork...Thighs are very nice..
serve with rice and vegetables... broccoli or cauliflower would be nice..
Add Mushroom sliced or whole
add celery to the dish
use whole baby onions instead of sliced onion
reserve some of the sauce or just make the sauce up without meat in it and use it for another dish eg roasted chicken wings a Pasta bake
There are many things you could try with this dish...Experiment and have fun

Well that's about it catch you next time

Herby Crumbed chicken

Here's a nice simple recipe that is great for entertaining or for the kiddlywonks...
You can use any herb or herbs I did a mixture of herbs
I will only be able to give rough estimates as I rarely measure
However It's a little or as much as you want kinda recipe or even leave it out

2 Chicken breasts cut into 3-4 (depending on size of breast) for gojons
1 Bake at home breadstick or (whatever you prefer to make breadcrumbs from)... this works great for me
1 large clove of garlic (if only have small add two or if prefer very garlicky add more)
1/2 red chilli no seed
5-6 leaves of sage
6-8 leaves basil
small handful corriander
small handful parley
3 Tbsp olive oil
Flour
salt and pepper
Egg


Optional rind of 1/2 - 1 Lemon depends on the skin of rind...

season your flour with the salt and pepper
use your egg for egg wash
In a food processor add you garlic and herbs and chilli and blitz them up a bit with your pulse button
break your baguette up into smaller pieces and drop one piece in at a time blitzing until you get a good
mix of your breadcrumbs you can make it as fine or as coarse as you like
Add your olive oil and stir through the breadcrumbs till they are nicely coated
Now crumb your chicken as usual

Well that's about it for now.. Catch you later

Spaghetti Sauce / Cottage Pie

Hi Again been a few days since last written.
Still been a very eventful time. We had our anniversary on 26th and got a bit of good news about Paul's Kidney. Then 31st Test results came back a bit more positive. No where near out of the woods yet but still a step in the right direction.

Anyway on to the recipe.. This is a recipe I saw on the internet and thought I would give it a try. It came from Antonio Carluccio for a Spaghetti Bolognese.  Paul and I thought we'd give it a try and it is really great recipe.
I adapted a little for Paul's situation reducing the stock so there wasn't too much salt and I changed the wine to a rose as I just kinda felt like it but other than that it was pretty much to the letter...

450g minced beef
180mls Rose
1 Large carrot finely diced
1 onion Diced
2 stalks celery diced
100ml vegetable stock(roughly)
Black pepper for seasoning
2Tbsp tomato paste
Butter or oil
Water


Prep your veg and then in nice big pot add your butter or oil or little of both as I do
add your onion and gently fry for couple of minutes don't let it colour.
Add your carrots and celery and allow to fry for couple minutes before adding your meat.
Brown off your meat for about 10-15 minutes
Add your wine and cook for 5 min or so and then add your stock
Add your Tomato paste and stir through
Allow to cook for hour or so keeping an eye on it so doesn't go dry.. If it looks to going dry can add
little more stock as necessary, I used water by this point to keep the salts reduced.
just at the end taste for seasoning I just added Black pepper

Cook your favourite Pasta and add to your ragu serve and enjoy...

Variation I use for this recipe is to
as it is a lovely versatile recipe is add some frozen Peas or corn or other vegetables just before finished cooking and put some mashed potato on top and it makes a fantastic cottage pie...
 
Variation to your plain mash potato is to add some whole grain mustard to your mash to pep it up a little
Well that's about it for me for now ....
Hope you give this bolognese recipe a try it is so easy and for my opinion is much tastier and nicer than the tomato based sauces we always see...

Catch you next time

Big changes

Hi Again
Well it's been an extremely eventful week. And it's far from over.
Paul my husband who had a kidney transplant has just found out the Kidney is failing.
It has happened quite rapidly and we do not know how long the kidney will continue to function.
This is going to mean great changes to our life and is going to mean a big change is Paul's diet again.
I'm not sure how this blog will change, certainly recipes that are suitable for those whose kidneys are failing and/or on dialysis. But also to anyone else who wishes to try the recipes.
Why am I doing this on the blog?
Many reasons although there are recipes out there for those in Kidney failure and on dialysis there is still a lack and certainly a lack of cookbooks to help..
So what I aim to do is try some of the recipes I find from cookbooks or from the internet and adapt ones and learn as much about nutrition as possible.
Paul is type 1 diabetic so I have to adjust also not only to his diabetes but now to the kidney failure. Keeping his sugars stable has always been vital but even more so now with the transplant failing.
The aim now is not only to help my husband but also to help others and in the future I hope to perhaps even do a course for dietician and nutrition.
So hope you keep looking back to see what is happening
well that's about it for now
catch ya later

Squash, Banana and pumpkin seed loaf

Hi Again

Today's recipe is squash and Banana loaf
I had some acorn squash to use and a couple of very ripe banana's that I couldn't fit into the freezer so decided to make a cake... I didn't have nuts so used some pumpkin seeds instead... so here's the recipe.. Now as I never measure anything I can give you the rough estimates but as this is a basic loaf you can use your own favourite recipe and just add the extra ingredients...

2 ripe banana's mushed
1 acorn squash or small butternut squash (about 1 cup worth) roasted and mushed
2 tsp baking powder
1/2 teaspoon bi-carb soda
1/2 cup pumpkin seeds
150mls oil
11/2-21/2 cups flour ( I used spelt)
1 egg
1/4 cup brown sugar (as husband is diabetic I use less can adjust to your taste)

basically have your squash and pumpkin mashed together
add your egg and mix well
add your brown sugar and mix through
add your oil I used just over 1/4 cup till it was a consistency I was happy with
add your pumpkin seed and mix through
add your flour and baking powder (it will always be two tsp baking powder as banana and squash is very heavy and you want this to have some rise, however depending on how much squash and banana mix you have depends on how much flour you will need to add
Fold in flour I used nearly two cups flour just adding as much as was necessary till it was nice thick batter that pulled away from the bowl edge as I was folding in flour

Pour in baking tin and bake for about 50-60 minutes gas mark 5 or 180 degrees
Now I use some alfoil like a tent over the baking tin to help it keep lovely and moist this isn't necessary

well that's about it hope you enjoy this recipe you can adjust a lot of it to your own taste, change the pumpkin seeds to nuts, add mixed dried fruit if you prefer, add cinnamon or vanilla
add grated zucchini (corgette), add in mixed berries, Leave out the banana, or leave out the squash, it's a very easy recipe to adjust and adapt to your own taste.
enjoy have fun and experiment

Sweet corn and Potato soup (Chowder)

Hi Again

Today I have made a sweet corn and Potato soup
This is again quite a versatile recipe.. You could add Tuna, or Chicken if you wish to add some meat to it
Can add other vegetables like celery if you like
ok so here is the basic recipe

4 Corn Cobbettes corn removed
2 medium potatoes Diced
1 small red onion sliced
1 clove garlic minced
1/2 red chilli finely diced seeds removed (can leave them if like it really hot)
1 pint vegetable stock (or like me use pint water and 1/12 tsp stock powder)
1 tbsp oil
pepper

put oil into pot and then sliced onion and minced garlic and gently fry for two or three minutes to allow onion to soften
add your corn and chilli allow to cook for further minute
add your stock and potatoes

Cook everything for about 20 minutes until the potatoes are tender
Using a hand blender blitz about half the soup to help it thicken and become like a chowder
adjust seasoning serve with chives

Well as I said quite an easy soup. You could add some diced chicken or other vegetables if you like

hope you enjoy
catch ya later

Sweet Potato Ideas Soup, Scones, Wedges

HI again
Here's a couple of uses for sweet potato that are quick and easy to prepare and tasty

SWEET POTATO WEDGES

first is Sweet potato wedges basically cut up you sweet potato into good size wedges
don't peel the sweet potato just give the skin a good scrub and then do as follows
out of a large sweet potato I manage to get 10 wedges...

put them in a baking tray and then drizzle small amount of olive oil over it
sprinkle a little sea salt give them a good mix
and then bake for 40 minutes on gas mark 5 or 180 degree
turn half way through

Other flavours you can use on your wedges are
as I did tonight is peri peri chip spice

another flavour is sea salt, minced garlic and italian herbs

another would be sea salt and mild curry powder

always give a good mix and then bake for about 40 minutes turning half way through
have fun and experiment..

Another Idea for sweet potato is

SPICY SWEET POTATO SOUP

1 Large sweet potato roughly diced
1/2 tbsp mild curry powder
1 medium onion roughly cut
1 medium apple roughly diced (I just use what is on hand)
1 1/2 teaspoon of vegetable stock powder (can use fresh stock)
3/4 pint of water (omit if using fresh stock)
1 tbsp oil

Add oil to pot and then put in onion and gently fry for minute or so
Add your curry powder and cook out gently for minute or so
add your apple and sweet potato and mix for minute or so so well coated
add your water and vegetable stock powder ( or add fresh stock if using)
Cook for about 35-40 minutes until potato is lovely and tender and breaking down

Now blend with either hand blender or blender jug whatever you use
If a little too thick add little extra water
check for seasoning

Finally

SWEET POTATO SCONES

These go great with your soup or if your out of sweet potato, it works equally well with squash (pumpkin)
this is for a small batch can double or treble as necessary

1 cup plain flour (I use barley and corn flour)
1 teaspoon baking powder
1/2 teaspoon bi-carb soda
1 small sweet potato either boiled or roasted and then mashed it's about 1/2-3/4 cup worth sweet potato or squash (pumpkin)
50-75g butter ( I use salted saves adding salt and I like mine very buttery)
1/2 cup grated cheese
1 1/2 tbsp snipped chives
a little milk or water if necessary

put flour into bowl and add your baking powder and bi-carb soda
and using rub method combine butter and flour together until it resembles breadcrumbs
Add your cheese and chives and mix 
add your sweet potato, squash(pumpkin) and mix adding extra milk or water as necessary to make dough
form dough into ball don't mix too much as over kneading mixing will make heavy and tough
gently roll or press out and then either make one big scone cut into 8
or using a cutter or glass cut out smaller scones

I like to get some grated parmesan cheese and sprinkle over top

bake in oven gas mark 5 or 180 degrees for the large scone 30-40 minutes
for little scones 15-20 minutes depending on thickness

Unfortunately can't add photo tonight as battery is flat and have to get a new charger..
but do hope you enjoy these ideas for sweet potato

catch ya next time and experiment sweet potato is such a great ingredient to have some fun with and try something new..

Rhubarb and Apple

Hi again
Today's recipe is a rhubarb and apple mix that can be used as a crumble or in my case today we are making little turnovers

This recipe is again quite a versatile recipe you can leave it quite chunky and do a crumble or pie with it or you can do what I've done today and cook it out quite a bit to put into some puff pastry little turnovers which we will freeze and eat as dessert or snack when feel like it..This mix is enough to make a small crumble or about 20-30 little turnovers should serve 4 comfortably..just double recipe if necessary

6 -8 stalks rhubarb about 200-250g
2 apples diced(granny smith best) but I used what I had on hand
1/2 - 1 tblsp light brown sugar (my husband is diabetic and prefers sharp rhubarb you can add more to your taste)
1 inch piece grated fresh ginger
1 - 11/2 tblsp apple cider

If you want a chunky mix to use as a crumble
add your rhubarb to a pot and cook on very low for 2-3 minutes
add your apple and cook for further 2 minutes
put into an oven proof dish that you will make your crumble in
add your brown sugar and give good mix this will make a little syrup
add your apple cider and grated ginger and mix again
Make your crumble mix that you like

If you want to use your mix for pastry or prefer it cooked out more do as above but omit the step of putting it into an oven proof dish and just keep cooking on stove until it is a consistency that you like

A simple crumble mixture if you are looking for one is
1 cup flour
1/4 cup butter ( I like mine buttery)
1/2 Tbsp light brown sugar
11/2 tsp ground ginger

mix together and put on top of your chunky mix and cook for 40 minutes at gas mark 5
If don't want to put crumble just want to cook as is still cook 40 mins at gas mark 5
180 degrees
If you are making a pie with either the chunky or not so chunky mix would be gas mark 5 for 40 minutes as well
if making little puff pastry turnovers 20 -25 minutes gas mark 5

Well that's about it hope you enjoy this recipe.. Here is a pic of the cooked out mix and will show pic of ready pastry encased ones as soon as they are cooked enjoy

Gammon and Kidney bean & Vegetable soup

Hi and welcome to the first recipe on my new blog.
This recipe is a simple and easy to use recipe that is versatile in many ways.
What you need for this recipe is as follows..

2-3 stalks celery, slice
1 large leek, washed cleaned and sliced
400-500g cooked Gammon diced
1 large carrot, sliced
1 400g tin chopped tomatoes
2 cloves garlic finely diced or minced
11/2 teaspoon vegetable stock powder
1 cup frozen mixed vegetables (peas,corn,carrots,beans)
tobasco sauce
2 tablespoons tomato ketchup or tomato paste
1 fresh chilli finely chopped (remove seed if prefer)
1/2 tablespoon or so of the Nando's peri peri herb and garlic (optional)
1 400g tin Red kidney beans drained
upto 1 pint of water
1 tablespoon oil

Prep your vegetables and Gammon and open your tin of tomatoes and beans
Drain beans..

Pot big pot on stove with tablespoon of oil

Add your leek and celery and gently fry for few minutes don't allow to colour just want them tender

Add your garlic and chilli and sliced carrots and allow to cook for further 3-5 minutes on nice low heat

Add your chopped tomatoes and mix well

Add your water this depends on if you want a very soupy mix or more a stew as to how much water you add; I used about 3/4 of a pint of water.
Remember you can always add more water but you can't take away

Add your stock powder, tomato ketchup or paste and peri peri spice and mix well

Add your kidney beans and Frozen mixed vegetables and Gammon

Add your tobasco sauce I used about I used about 1/2 tablespoon basically this is to taste, add to your own taste

Allow to cook for about 20-30 minutes until vegetables are tender and  soup well combined.


As said this is nice simple recipe..It lends itself to many variations...use different beans, add rice or pasta,
change the vegetables to broccoli or cauliflower or even just add this to this dish, can add potato, cabbage or any other vegetables you like.
Basically this is a left over or use up dish so you can really play around with it..
Serve with crusty bread and a little sour cream if you like

Hope you enjoy this recipe,
will catch you soon...

First Post

Welcome to the first post of my new blog. I intend this blog to post recipes I make or use or have tried. Reviews of different foods or products and of restaurants I visit.
Perhaps of my crafts or rants or musings I have... It's for fun and for trying something new..
I hope you enjoy this blog and will continue to join me on this journey..
Hugs Michelle