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.
1 large soft flour tortilla wrap
2 large eggs
Monterey Jack or cheddar cheese, grated
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