Tea Poached Pears
A pear per person
Sugar to taste – tea should be fairly sweet
Rich Onion Gravy
(Serves 2 generously)
2 medium onions, sliced
1 tblspn olive oil
1 glass red wine
200ml well flavoured stock
1 tspn cornflour mixed into a paste with a little stock
Serve with mashed potatoes (just a little milk and seasoning will do for this mash as the sauce is so rich), steamed/boiled white cabbage and good quality sausages. Not a fan of veggie sausages but, I’ve got to say, they are bad with this gravy at all!
Picked some for my windowsill.
What are they called though?
I remember reading somewhere that leeks are really expensive in North America. Is that true? I mean, are they much more expensive than your average red onion, for example?
Hope not. But even if they are, leek and potato soup is well worth a splurge. I’ve not been very well over the last few days and I’m putting my swifter-than-I-though-possible recovery down to this recipe. Thank you, Leek Growers’ Association. 🙂
Cheating a little tonight as I’ve posted this recipe before but using purple sprouting broccoli rather savoy cabbage. It’s one of my favourite winter recipes though as, aside from being really tasty, the greens and herbs and brown pasta give this dish a really wholesome feeling. Just what one needs when flus and colds and other such bugs are out in force.
Savoy Cabbage, Anchovy and Herb Pasta
2 tblspn olive oil
3 anchovy fillets
1/2 onion, chopped
1 garlic clove, chopped
1 tsp chopped rosemary
1 tsp chopped parsley
6-8 black olives, chopped
1 tblspn capers
Approx. 4 large leaves of savoy cabbage, finely shredded
75g whole-wheat spaghetti
Yesterday evening I stopped cooking for a moment and looked out the kitchen window to see this…
I grabbed Marco and ran out to the bottom of the garden with my camera. We spent the next ten minutes watching this…
Turn into this…
By the time darkness had fallen the sub-zero temperatures had me frozen to the bone. Ran inside and lit some of these…
Before tucking into a big plate of this….
Not a bad night at all. 🙂
Blue skies, snow on the hills, frost in the garden… Great weekend!
My first souffle. And it worked! And it was divine!
So proud I could pop.
(serves 5/6 as a starter)
1 small butternut squash, peeled and cut into 1 inch chunks
Pinch of mace
150ml thick bechamel sauce made using SR flour rather than plain – I use this method. Half the amounts then reduce the amount of milk again by about 50ml.
2 eggs, yolks and whites seperated
1 tblspn chopped parsley
Optional – blue cheese or goats cheese or parmesan
Finely grated Parmesan
It’s a rare autumn day that a butternut squash is not found in my kitchen. I haven’t tried growing them (yet) but I love them. Their smooth skins and big bums always look so appealing and they keep so very well that, even on the weeks I have no plans of using squash, I tend to surreptitiously sneak one under the floppy greens in my trolley. It’s never a mistake. There’s so much one can do with a squash, I think.
Like this. This idea came from last month’s Olive magazine. As soon as I saw the picture I had to make it. It didn’t disappoint.
Butternut Squash Roast
1 butternut squash, cut in half length ways and seeded
1/2 tspn chopped rosemary
1 clove of garlic
1 small courgette
1 red pepper
Small red onion
Handful of cherry tomatoes