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
Saturday, 22 January 2011
Monday, 17 January 2011
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
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
Sunday, 16 January 2011
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
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
Thursday, 13 January 2011
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
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
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
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..
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..
Wednesday, 12 January 2011
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
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
Tuesday, 11 January 2011
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...
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...
Monday, 10 January 2011
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
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
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