Busy. Back soon. :)
Busy. Back soon. :)
So, I love my eggs. This has been said many, many times before. No surprise then that when a neighbour suggested the following recipe to me as I bought a big, leafy bunch of celery from the monthly local market, hard boiled eggs immediately came to mind. A lovely condiment to have around.
(adjust quantities depending on how big a pile of celery leaves you have)
3 cups of celery leave
1/2 cup sea salt flakes (Maldon is perfect)
Comfort food of the highest order. Just what one needs on a Sunday evening after a fabulous but frantic Saturday night.
Smoked Cheddar and Leek Mash
2 large floury potatoes, peeled and chopped into golf ball sized pieces
Salt and pepper
1 large leek, trimmed and chopped
30ml hot milk
Handful grated smoked cheddar
1 small egg, beaten
Just the most beautiful April weekend ever.
Forgot how happy sunshine makes me!
I’m feeling the need to refresh a few areas of my life. Nothing drastic, you understand. New walks with Marco, new exercise routine, different reading materials, wardrobe explorations… that kind of thing. Cleaned out my feed reader this morning, deleting blogs that are no longer updated or that I don’t read any more, and now my blog list is looking a little thin.
So, I’d like to ask you guys for suggestions for blogs for me to subscribe to. Food, photography, funny, lifestyle, thought-provoking… anything blog you love, I’d like to know about. :)
Earlier this year a monthly market started up in the North Kessock village hall. It’s comprised of only eight, maybe ten stalls at the moment but the selection of local veg, eggs, meat, baked goods and preserves is really very exciting indeed.
Along with the duck legs, cinnamon raisin bread, parsnips and cabbage that I picked up on my last visit, I also bought a couple of enormous fennel bulbs. Slightly confused as to how fennel can be grown locally at this time of year and wishing I’d asked the stall holder about it now but well, well – they were delicious. Made them the star of the show in two meals that week. This was the first:
Fennel, Onion and Pine Nut Spaghetti
2 heaped tablespoons breadcrumbs (I used rye in the photo above but any type will do)
1 chubby garlic clove, chopped finely
Pinch of chilli flakes
1 tblpsn chopped parsley leaves
Finely grated rind of 1/2 lemon
1 medium onion, sliced
1 fennel bulb, fronds removed and reserved – bulb halved and sliced
50g pine nuts
Juice of half a lemon