Skip to main content

Family Food



For the last week or so I have had the pleasure of feeding the family. Nothing compares, for someone who loves to cook, to sending out the love via the holy portal of the kitchen door.
It's hard work, 3 meals a day, loads of washing up and loads of shopping.
I have tried to stick to a budget and tried to keep it healthy so we could splurge a little on the wine for the grownups and indulge the kids in a few extra scoops of ice-cream now that the weather has finally gotten wonderfully warm.

We were very good and made a batch of our own ice-cream with rhubarb from the garden.
Really simple, about 2 cups of rhubarb stewed with half a cup of sugar and a vanilla pod, allow to cool, then add a cup of whipped cream and a tablespoon or so of honey, check the sweetness, it should be slightly sweeter than you care for, combine and freeze in a shallow metal tray. No need for an ice-cream maker.

Breakfasts were a help yourself affair, made a double portion of this lovely pecan granola, I use unsweetened coconut and for the fruit I use dried sour cherries.
Heaps of fruit and yoghurt available and a couple of times I , with the help of the kids, made breakfast burritos.

Breakfast Burrito
serves 1
1 large soft flour tortilla wrap
2 large eggs
Monterey Jack or cheddar cheese, grated
butter/oil
sour cream
jalepenos, sliced
fresh red chilli, if you have any
loads of coriander (cilantro)
1 tomato, sliced thinly
1 small red onion, sliced thinly
a little viniagrette, or just some vinegar
Tabasco, Jamaican hot sauce, to taste
( I was lucky to be given as a present a trio of Blind Betty sauces from the Virgin Islands, all amazing, try them if you can get hold of some)
Pre-heat oven to 200c


Warm the tortilla in the oven. Make a little tomato,onion and jalepeno salad, splash of viniagrette. Beat the eggs and make them soft scrambled, add the cheese. Assemble,wrap the eggs in the tortilla, along with the fresh chilli if using,some chooped coriander and serve
with sour cream, loads of hot sauce, salad and more coriander. Great hangover cure too.






Lunch was lots of salads most of them featuring some kind of pulse, check out my recipes from Lentil Chic.  Baked sweet potatoes stuffed with garlic butter, toasted pine nuts and wedges of iceberg lettuce with tomato and basil viniagrette were popular.

Dinner was BBQ central but on one of the cooler nights I served good ol' roast chicken.
Good quality chicken, stuffed with the usual suspects, half a lemon, an onion, smeared with butter, seasoned with salt and pepper .
But when the chicken is resting, I throw in a couple of cups of cooked brown rice into the roasting pan to soak up all thejuices instead of making gravy. Works a treat and the kids love it. Quinoa, pearl barley or lentils work well too. Oh and add the juices from the rested chook too.

Hope you are having wonderful weather where you are and have a great weekend.

Love Food X Love Family X




Comments

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…

COOL BRITTANIA

There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .


Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.





At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …