If you boil a small amount of soy sauce, it turns into marmite. I just found that out by accidentally doing it to my fragrant, stir-fried cabbage, resulting in a soggy marmite-covered mess. NOOO. Marmite bad. Cabbage moderately bad, but marmite very bad and not helping.
Sorry ... couldn't resist the editorialising of the recipe title. Warm Winter salad of rosemary roast root vegetables and Puy lentils is adapted from Mary Farrell's The café fresh cookbook
. A lovely, lovely recipe.
Pre-heat the oven to 180 Celsius. Put a good glug of oil into an oven-proof dish and pop it into the oven.
Cut up a swede*, a sweet potato, carrots*, and a parsnip* into bite-sized chunks. Also roughly chop an onion*. Put them and some rosemary** in the hot oil, stir it up and bung it in the oven for approx. 20 minutes: until the vegetables are cooked.
When I took the vegetables out to loosen them from the floor o the pan, about half-way through the cooking time, I put a large tomato, quartered in as well.
Meanwhile, cook the Puy lentils in boiling water. Drain when done.
After the veggies are in the oven and the lentils are simmering, make the dressing. To the juice of one lemon, add a tsp of dijon mustard, some finely-sliced ginger and enough olive oil to make a balanced dressing.
When the lentils and the vegetables are cooked, combine them in a bowl. Add some chopped parsley, and mix with the dressing.
* all taken from the East Coast Organics veg box
** from my garden. If you live close enough, I can give you some
Fri, Jan. 26th, 2007, 07:37 pm
The organic box is dull dull dull.
Someone please tell me something fun I can do with all these bloody potatoes (and a swede).
What we tend to do is:
1) Mashed. Yawn. But lovely butter!
2) Stovies with veggie sausages. Chunky potatoes and onions, cooked slowly until they reach the consistency of mashed potatoes. It's a Scottish thing my boyfriend likes to do although it's one of those recipes where everyone has their own approach ('oh, but your Auntie Kathleen makes them THIS way....').
3) Boiled potatoes cut up and mixed with yogurt, Bombay Mix, and lemon juice. This is basically our excuse to eat Bombay Mix (which we'd eat all the time otherwise).
4) Leek and potato soup, sometimes with curly kale, which is very nice. Blend some of it.
5) There's a really nice mashed potato crust I made for a quiche once, but that's too fiddly
now that I'm no longer a student and actually have to work
6) Colcannon mash which is potatoes and cabbage though it hasn't been made much around here.
The current potatoes are red. Not to be confused with a Swede. I could figure out something there....
 cf. my roleplaying group: 'That was very nice.'
Bellfield does an extra-large bag delivery for Xmas. No substitutions, which means that I am heading off to visit my boyfriend's family bearing pears and brussels sprouts, neither of which we eat. (I did check in advance that these items would be of use.)
Any special holiday recipes to share? I've been busy and have no cast iron frying pan (belated birthday present) or apple sauce, so never made Hanukah latkes, but there's no law says I can't do so in January.
A very happy holiday season and new year!
So I got a coconut (not in the organic box; that was pretty boring this week) and I am going to use it in a smoothie. My question: can I put the shell in the compost bin?
So Bellfield sent us a red cabbage, and also sent a recipe for red cabbage with apple. Given that I now have apples from a) Bellfield (both eating AND cooking) and b) Next Door and only avoided getting apples from c) the landlords by claiming apple overload (apple overlord? - must look into this), the recipe looks like something I will try.( Here's the recipeCollapse )
The question I have is about this here 'redcurrant jelly'. Do they really mean jelly as in British gelatin (American Jell-o), or is this jelly that's like unto jam? The local shop was no help, as they have nothing resembling either possibility, but I can't write redcurrant jelly off as something bizarrely exotic because some days I can't even get yogurt in this village. Next question: is there a viable substitution? Because even if I do find out what it is, and get some (maybe at the Big Tesco tomorrow), chances are it will not be eaten for any other purpose, and I don't want to buy something only to use 30 ml and waste the rest.
Not a difficult recipe, but it's the first lentil soup I've made this Autumn and I wanted to mark the occasion. We got the first leeks in the organic box last week, and this recipe just had to be made. It tastes damn good, but I'll be bored of it come January.
A splash of olive oil
2 rashers smoked bacon, roughly chopped
2 medium carrots, sliced
3 small leeks, sliced
half an onion that was in the fridge, chopped roughly
vegan stock powder (my better half's now intolerant to dairy)
dried red lentils
Put the olive oil in the pan, heat it up & put the bacon in. Wait until the pieces pick up a bit of colour, then add the carrots, leeks, onion & thyme. Stir and let soften for a few minutes. Meanwhile, wash the lentils and make up a litre of stock. Pop the lentils in the pan, give a good stir to coat the other ingredients with dried lentils, then add the stock. Simmer until the lentils are cooked. Liquidise and serve.
You might ask, how many lentils?
, and I'm afraid I'll answer, enough so that the soup's not too thick
. My cooking is not a precise science!
I'm currently living in Brighton, and using the Abel and Cole service, which i'm very pleased with.
However, i've just been offered a job in Macclesfield, and will be moving up there in a few weeks. Now, I know Abel and Cole do a nationwide service, but I believe that outside the south east the selection isn't so good and you can't make exclusions etc. Also, the idea of using a local company is nicer.
Can anyone make any suggestions of good box companies in the greater manchester/cheshire area? Ideally they'd have a good mixed box, and allow you to tell them things you don't want included.