Category Archives: Bigger Kids

Forager’s Freebie Nettle & Wild Garlic Risotto

Nettle & Wild Garlic Risotto

I have for you today a fabulously light, healthful and frugal Nettle & Wild Garlic Risotto. And anything this green has to be amazing for you surely? And indeed it is. I even kept away from adding any dairy to make as light a risotto as one can, omitting my normal more decedent additions of creme fraiche and Parmesan. But feel free to add if you want something a little less delicately flavoured and more substantial in body.

Incidentally Nettles, in case you didn’t know, have an incredible amount of health giving properties. Not only are these stingers an excellent natural iron source (way higher than popeye spinach, take note ladies!), they’re very high in protein for a plant, fabulously cleansing for hair and skin and are used to treat a huge variety of ailments and iillnesses from arthritis, gout and rheumatism though to various immunity disorders, allergies and infections. And as for the Wild Garlic it’s a potent antibacterial, antibiotic and antiseptic. And wild garlic, more significantly than cultivated garlic, is known to reduce blood pressure, and thus also reducing the risk of heart disease and stroke. So I say get yourselves out there and a-gathering!

Foraged freebie goodies of Nettles, Dandelion Leaves and Wild Garlic. Plus Parsley from the garden.

Foraged freebie goodies of Nettles, Dandelion Leaves and Wild Garlic. Plus Parsley from the garden.

Chez Foti Wild Garlic, a little different to the normal UK Ramsons

Chez Foti Wild Garlic, a little different in appearance to the normal UK Ramsons

And I’m not the only one gloving-up to forage these wonder weed stingers. Andrea over at Shabby Chick made a tasty looking ricotta and filo Wild Greens Pie recently which I’m so going to try. Sarah at The Garden Deli cooked up Nettles with Cannellini Beans, the latter being a big favourite of mine but I’ve yet to try her lovely recipe. She also used them as part of a foraged Spring Leaves Pesto, gorgeous! The king of foraging and my foodie hero, Mr HFW, regularly writes about nettles and I know I’ve seen several other recipes recently incorporating them, but have somehow failed to locate them from my diminished memory bank for the purposes of this post. So if you have any nettle recipes I’d love to hear from you!

Lots of Goodly Green Stuff!

Lots of Goodly Green Stuff!

Simple and in SeasonherbsonsaturdaySince Nettles, Wild Garlic and Parsley are all in season right now I’m entering my post to Ren Behan’s Simple and in Season event. Also to Lavender and Lovage’s Herbs on Saturday challenge, currently hosted by Anneli over at Delicieux. Credit-Crunch-MunchAnd being about as frugal a risotto as one can make to Fab Food 4 All‘s and Fuss Free Flavour’s Credit Crunch Munch, this month hosted by Janice over at Farmersgirl’s Kitchen. nature's Lunchbox logoAnd last but certainly not least to a new-blog-to-me, Foodie Laura, who so happens to be running the Nature’s Lunchbox Challenge showcasing freebie foraged meals!.

Nettle & Wild Garlic Risotto

Nettle & Wild Garlic Risotto

Great for foragers, tight budgets, health kickers, vegans & vegetarians, bigger kids (who can get over the idea of eating nettles), grown ups, mid-week suppers

Enough for two hungry big people:

2 tablespoons of olive oil

2 shallots, very finely chopped

4 baby wild garlic bulbs OR a clove of cultivated Garlic, very finely chopped

180g of Arborio Risotto Rice

a glass of White Wine

600ml of hot Vegetable Stock (I invariably use Marigold)

3 large (gloved!) handfuls of Nettle Tops

a bunch of Wild Garlic Leaves

a small bunch of Flat Leaved Parsley

Salt and Pepper

a little very good quality Extra Virgin Olive Oil, for drizzling

Heat the olive oil in a heavy based saucepan on a gentle heat. Fry the shallots and wild garlic bulbs/clove of garlic for 5 minutes, stirring regularly.

Stir in the rice ensuring the grains get a good coating of the oil. Pour in the wine and stir. Allow to simmer on a gentle heat until most of the wine has evaporated/absorbed then stir in a ladleful of the hot stock. Continue to stir at regular intervals adding further ladlefuls of stock every time the last one’s almost absorbed.

Meanwhile prep the greenery!. With gloved hands remove any thick stems from the nettles and thoroughly wash the leaves. Blanch in boiling water for a couple of minutes then drain. Squeeze out the excess of water and finely chop. Wash and finely chop the wild garlic tops and parsley.

When the rice is tender stir in the diced nettles, garlic tops and most of the parsley (leave some for sprinkling on the top). Cook for a moment or two longer and then leave to rest for a couple of minutes before serving. Season with plenty of black pepper and a little salt.

Serve piping hot with a sprinkling of parsley and a handsome glug of good quality olive oil. Believe me you’ll feel instantly healthful! I personally enjoyed the delicate flavour of the nettles, wild garlic and parsley but if you’re in need of a little more sustenance then feel free to stir through a little creme fraiche and top with grated Parmesan.

Nettles

You might also like: 

Rosemary & Cannellini Bean Risotto

Rosemary & Cannellini Bean Risotto

Chochori, A Vegan Swiss Chard & Potato Curry

Chochori, A Vegan Swiss Chard & Potato Curry

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Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

It seems like ages since I made fishcakes. In fact I know it is. Why exactly this is I’ve no idea when they’re always a huge hit with J & F, just as much as with us. Particularly with Master J who wolfed two down in breakneck speed. But then it appears, at newly three, he’s suddenly acquired a taste for smoked salmon, together with a near screaming obsession with olives….and Parmesan. The boy certainly appreciates the finer things in life and I have secret hopes he’ll be a fully fledged foodie one day. Maybe even a chef? Now how good would that be.

These fishcakes really are a cinch to make, and a fast cinch at that. And pretty frugal too if you use the considerably cheaper smoked salmon trimmings. They’re simply a matter of combining cold mashed potatoes (you could even use leftovers) with a generous amount of smoked salmon, plenty of parsley, capers, lemon zest, a couple of spring onions and a dollop or two of creamed horseradish. Then there’s the fun moulding into golf balls, dipping in beaten egg and rolling around in breadcrumbs and flattening into a fishcakey shape. So easy. You could even get the kids to make them. With their eyes shut (could be messy!). Then obviously there’s a brief shallow frying which is more grown up territory.

Smoked Salmon Fishcakes with Herby Mayo, Lemon Wedgies and Steamed PSB and Carrots.

Smoked Salmon Fishcakes with Herby Mayo, Lemon Wedgies and Steamed PSB and Carrots.

herbsonsaturdaySince there’s a handsome amount of parsley involved I’m entering my post to Lavender & Lovage’s Credit-Crunch-Munchmonthly Herbs on Saturday event, this month hosted by the lovely Anneli of Delicieux. And as these work out as a particularly frugal, but nevertheless exceptionally tasty, munch to this month’s Credit Crunch Munch challenge!. Jointly held by Fuss Free Flavours and Fab Food 4 All, and this month hosted by Farmersgirl Kitchen.

Smoked Salmon Fishcake

Smoked Salmon Fishcakes

Great for Toddlers & Young Children (omit the capers if they’re adverse to strong flavours), Bigger Kids, Cooking with Kids, Family Dinners, Mid-Week Suppers, Grown Ups too!

Makes 9 fishcakes (plenty for a family of 4!):

500g of Potatoes, washed, peeled and cut into large chunks

150g of Smoked Salmon trimmings, roughly chopped

2-3 Spring Onions, finely sliced

zest of a Lemon

2 heaped tablespoons of chopped Parsley

a heaped tablespoon of Capers, rinsed

2 teaspoons of Creamed Horseradish

Salt and Pepper

a free range Egg, lightly beaten and seasoned with Salt and Pepper

4 heaped tablespoons of dry Breadcrumbs or Panko or a mix of the two

Sunflower Oil for frying

Boil the potatoes in water until tender. Mash and set aside to cool.

Once cool stir in the smoked salmon, spring onions, lemon zest, parsley, capers, horseradish and a generous amount of black pepper. Taste and season with additional pepper if needed. You may want to add salt but it’s unlikely you’ll need it with the salty capers and smoked salmon.

Place the beaten egg in a bowl and the breadcrumbs or Panko in another.

Form the fishcake mix into nine evenly sized golf balls. Dip each into the egg so it’s coated all over, then the breadcrumbs, flattening to a patty as you do so. Refrigerate until you’re ready to cook them.

Heat a very fine layer of sunflower oil in a frying pan until medium hot. Carefully place however many fishcakes will fit in your pan and allow them to crisp up and golden on each side. This will only take two to three minutes on each side. Add a little more oil to the pan and continue until all the fishcakes are cooked.

Serve hot. With lemon wedges and Herby Mayo on the side, and a salad or streamed veggies. Bliss.

Smoked Salmon Fishcakes

You might also like:

Smoked Salmon & Broccoli Penne

Smoked Salmon & Broccoli Penne

Cheese & Tuna Veggie Bombs!

Cheese & Tuna Veggie Bombs!


Rhubarb Crumble Muffins

Jacques Rhubarb Muffins

We’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

Francesca & Jacques Rhubarb Muffins

Tucking into their muffins, in a short break from the bank holiday rain!

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!. And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.

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The Lovely Dexter

These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

Rhubarb Crumble Muffins

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

Great for Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies

Makes 12

For the Crumble Topping:

60g of Plain Flour

60g of Butter

50g of Dark Soft Brown Sugar

40g of Oats

a heaped teaspoon of Cinnamon

For the Muffin Mix:

250g of Plain Flour

a heaped teaspoon of Baking Powder

a heaped teaspoon of Bicarbonate of Soda

½ a teaspoon of Cinnamon

½ a teaspoon of Ground Ginger

a large free range Egg

150ml of natural Yogurt

3 tablespoons of Sunflower Oil

zest of a Lemon

250g of Rhubarb, washed

175g of Dark Soft Brown Sugar

Special Equipment: A 12 hole muffin tin, muffin cases

Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

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Super-Fruity Banana Mini-Muffins

Super-Fruity Banana Mini-Muffins

Leftover Cheese & Onion Bread

Leftover Cheese & Onion Bread


A Couple of Fishy Dippy Dip Dips

Smoked Salmon & Red Pepper Dip

To be truthful things have been a little on the busy side at Chez Foti lately. Make that insanely hectic. Way too much flitting to and from the UK for a multitude of reasons, four times in the last few weeks!. Which is all very tiring, both emotionally and physically, and has sadly meant less time to potter in the kitchen putting together new recipes and ideas. Not that we haven’t eaten well, very well indeed. But there’s been a greater reliance on those firm family favourites and the pulling together of goodies from the freezer. I’ve also been on somewhat of a mission to cook and eat my way through five enormously fruitful PSB plants, and probably been a little too reliant on my PSB Pasta and Tart recipes for quickie mid-week suppers. Plus there’s been PSB pizzas, PSB pesto pastas, PSB stir fries and PSB crostini and bruschettas a plenty!

Between the flitting and Mission PSB I’ve managed a few catch ups with friends, involving various nibbles and numerous drinkies. Nibbles at this time of year, as the weather’s happily warming up, usually means a plate of assorted Crostini (including one with the the aforementioned PSB, cooked with anchovies, garlic and chili) and a dip or two with various dipping accompaniments.

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Both these dips are made in minutes, which is always a bonus in my book. Both are very tasty indeed but I wouldn’t necessarily serve them together, possibly being a little bit too similar. And both have funnily enough been stolen from other people!. The first is a Smoked Salmon & Roasted Pepper Dip, which also makes for a wonderful sandwich filling, pate or crostini topping. It’s a recipe I ‘stole’ from a friend of mine, Anita, who nearly always turns up at social occasions with a pot of this pink loveliness. It’s a heavenly blitzed-up mix of creme cheese, smoked salmon, roasted red peppers (I use the jarred ones), a little red onion, horseradish, lemon zest and juice, and plenty of black pepper.

My second recipe is for a Tuna & Caper Dip, which I stole in idea from my big brother Julian. Again it’s wonderful in sandwiches or on crostini too.. And no blitzing required, just a stirring of creme cheese, tuna, capers, parsley, lemon zest and juice and black pepper. So so simple, and perfect for impromptu drinks parties.

And they’re not just for the grown up folk. My kids love these ‘fishy dippy dip dips’, and dips are a fine (and manipulative) way to get your kids eating more raw veggies and lots of them. Namely carrot, pepper, celery and cucumber strips. So along with my faithful hummus I make dips pretty frequently at Chez Foti. For more baby and toddler-friendly dippy ideas please do bob over to a blog I wrote last year: A Trip of Dips for Babies & Toddlers.

Since there’s parsley involved I shall be entering my blog to Lavender & Lovage’s Herbs on Saturday challenge, this month hosted by Anneli over at Delicieux.
herbsonsaturday

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

150g of Creme Cheese, full fat, light, or extra light depending on how virtuous you’re feeling!

100g of Smoked Salmon trimmings

80g of Roasted Red Peppers – about 2 or 3  (you can make your own but I use the jarred shop bought ones for speed), drained of all oil

zest of ½ a Lemon plus a couple of generous squeezes of juice, to taste

¼ of a small red onion, diced

a heaped teaspoon of Creamed Horseradish

a large pinch of freshly ground Black Pepper

Place all the ingredients in a food processor and blitz until you have a smooth and creamy texture. Or alternatively blitz with a hand held stick blender. Season with more black pepper and lemon juice to suit. Eat and devour.

Tuna & Caper Dip

Tuna & Caper Dip

Tuna & Caper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

a 185g tin of Tuna, drained

150g of Cream Cheese, full fat, light, or extra light

a tablespoon of Capers, drained and rinsed

the zest of a Lemon plus a squeeze or two of juice to taste

a heaped tablespoon of chopped Parsley

a large pinch of coarsely ground Black Pepper

Combine all the ingredients in a bowl. Taste and season with more black pepper and/or lemon  juice. Eat. So so easy.

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A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

Courgette, Feta & Basil Bruschetta

Courgette, Feta & Basil Bruschetta


Roasted Mushroom Pearl Barley Risotto

Roasted Mushroom Risotto

Pearl barley risottos seem all the rage of late and it was really about time I got around to trying my hand at one. I had fully intended on making Anneli’s (of the fabulously inspiring Delicieux blog) Marvelous Mussel Puttanesca Pearl Barley Risotto and even bought the mussels especially in for the very recipe. But somehow after a couple of glasses of vino they got used in making an impromptu Moules Frites supper one night instead. Oops, sorry Anneli, but rest assured I will be trying your delightfully interesting recipe very soon!. Moules-less but still determined to give a pearl barley risotto a crack and happening to have an abundance of mushrooms begging to be used I opted for my favourite Roasted Mushroom Risotto instead, just replacing the rice with barley.

I actually made this for my Mum and Dad as I was with them in the UK at the time, helping out whilst my Mum recuperated from a nasty dose of pneumonia. Luckily she’s now firmly on the mend. Both parents gave the risotto the thumbs up, and there’s even an extra couple of portions waiting to be re-heated in their freezer (along with a whole host of fish pies, stews and soups I made for them whilst I was there!).

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On the whole I was pretty pleased with the barley risotto. An interestingly nutty texture and taste which I actually really liked, but on the down side it didn’t half take a long time to cook! Nigh on an hour, probably at least double the time of the rice version, which seemed a little on the lengthy side. But with a glass in hand (it seemed wrong not to finish the purposefully-opened-for-the-risotto bottle of white) I was quite happy to potter around the kitchen whilst it bubbled away.

You may recall my earlier obsessions with the aforementioned Roasted Mushrooms, namely my Roasted Wild Mushroom Pizza or the Stilton, Parsley & Walnut Pesto Spaghetti with Roasted Thyme & Garlic Mushrooms. And I’m still obsessed. Love them. Can’t bring myself to cook a mushroom any other way. And they’re amazing in a risotto, especially paired with a little lemon, Parmesan and plenty of parsley. If you don’t fancy whiling away an hour feel free to substitute with arborio risotto rice instead. Or a top tip I gleamed on Twitter was to soak the barley for an hour beforehand in boiling water.

As Thyme and Parsley are key flavours in my risotto I shall be entering this post to the lovely Karen of Lavender and Lovage‘s Herbs on Saturday challenge. And as there’s Grana Padano to the One Ingredient Challenge which has the theme of Cheese this month, an event co-hosted by Laura of How to Cook Good Food and this month by Nazima of Franglais Kitchen. And finally since pearl barley is considerably cheaper than risotto rice this makes the dish a pretty frugal munch and a deservant recipe to enter to Credit Crunch Munch, a monthly challenge held jointly by Helen of Fuss Free Flavours and this month hosted by Camilla of Fab Food 4 All.

herbsonsaturday

One-Ingredient-April-Cheese-300x247

Credit-Crunch-MunchRoasted Mushroom Pearl Barley Risotto

Roasted Mushroom Pearl Barley Risotto

Great for: Bigger Kids, Grown Ups, Family Suppers, Mid-Week or Week-end Slowies, Vegetarians, Wild Mushroom Foragers, Roasted Mushrooms Obsessives

Serves 4:

For the Risotto:

2 tablespoons of Olive Oil

2 medium or 4 small Shallots, finely diced

a clove of Garlic, finely sliced

a stick of Celery, finely diced

280g of Pearl Barley (or Risotto Rice if you prefer)

200ml of White Wine

1.5 litres of weak hot Veggie or Chicken Stock (about a litre if using Risotto Rice)

a heaped tablespoon of Creme Fraiche (half or full fat)

a small bunch of Parsley, or 3 – 4 tablespoons, chopped

80g of Grana Padano, finely grated

a squeeze or two of Lemon Juice, to taste

Salt & Pepper

For the Roasted Mushrooms:

600g of Mushrooms, as interesting/wild as you can find – but Chestnut would be fine

4 cloves of Garlic, skin intact

a few sprigs of Thyme, leaves removed

Salt & Pepper

3 tablespoons of Olive Oil

Heat the olive oil in a large heavy based saucepan on a gentle heat. Add the shallots, garlic and celery and saute for 5 minutes, stirring regularly.

Stir in the barley or rice ensuring the grains get a good coating of the oil. Pour in the wine and stir. Allow to simmer away on a gentle heat. Once most of the wine’s evaporated pour on a ladleful or two of hot stock. Continue to stir at regular intervals adding further ladlefuls of hot stock every time the last one is nearly all absorbed.

Meanwhile prep the mushrooms. Pre-heat your oven to 200°C. If you’re using smaller or button mushrooms leave them whole. Tear or chop larger mushrooms into two or four. Place on a baking tray with the garlic, thyme and a generous pinch of salt and pepper. Drizzle over the olive oil and using your hands ensure the mushrooms are evenly coated. Spread out over the tray and place in your pre-heated oven. Bake for 25 minutes, turning once or twice during the cooking time.

When the barley or rice is tender (which could take up to an hour!), stir in half the roasted mushrooms, the creme fraiche, parsley, cheese and a generous squeeze of lemon juice. Squeeze out the flesh from the roasted garlic and stir into the rice too. Cover and leave the risotto to stand for a few minutes whilst the flavours mingle. Taste and season with black pepper and more lemon juice to suit. You probably won’t need any additional salt as there’s plenty in the stock and cheese.

Serve topped with the rest of the mushrooms. Enjoy!.

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Butternut Squash Risotto with Butternut Skin Crisps

Butternut Squash Risotto with Butternut Skin Crisps

Rosemary & Cannellini Bean Risotto

Rosemary & Cannellini Bean Risotto


A very retro Sweet ‘n Sour Pork

Sweet & Sour Pork Recipe

So we’re now in the third month of the Swallow Recipes for Life Challenge and the chosen three ingredients were a potentially tricky Pork, Sweetcorn and Tomato. I have to admit to pondering for quite some time before coming up with my Retro-tastic Sweet & Sour recipe. And my sincere apologies now for the absence of any authenticity, and if you’re likely to be offended please look no further!. But I can nevertheless assure you it’s a pretty tasty dinner.

Admittedly not a dish I’m usually a big fan of, and I’m always a bit sniffy of the take-away version, but this homemade recipe was a bit of a hit in the Chez Foti household. The kids happily chowed down and successfully consumed a healthily pleasing quota of veggies, but then anything inclusive of fruit and/or sweetcorn and served with rice is usually onto a winner with them. I really should confess to very much enjoying it myself too, way more than I thought I would, though I did perk mine up somewhat with an additional (very) hot chili. And it proved a delightful and worthy use of the very last of my Homemade Tomato Ketchup.

swallow-recipes-for-lifeJust in case you missed the earlier challenges, the lovely Vanesther of Bangers and Mash Chat has tasked fellow bloggers to come up with wholesome, delicious and easy-to-cook recipes using three key ingredients, that members of the Swallow cookery club can cook themselves. Swallow is a Somerset based charity that help adults with learning disabilities to lead more independent lives, including the running of cookery courses and the preparation of meals for themselves.

Sweet & Sour Pork

Sweet & Sour Pork

Great for: Toddlers & Young Children, Bigger Kids, Tomato Ketchup Fans, Family Dinners, Grown Ups, Mid-Week Suppers, Retro Foodies

Enough for a Family of 4:

For the Sauce:

a 227g tin of Pineapple Slices in Natural Juice, drained and juice retained, slices cut into chunks

a level tablespoon of Cornflour

2 tablespoons of Tomato Ketchup, Homemade or bought

2 tablespoons of Soy Sauce

2 tablespoons of Chinese Rice Vinegar or White Wine Vinegar

a dessertspoon of Honey

For the Stir Fry:

2 tablespoons of Groundnut or Sunflower Oil

300g of lean Pork loin or fillet, cut into fine inch long strips

a small Onion, diced

a Carrot, sliced into very fine inch long strips

a Red Pepper, large dice

a clove of Garlic, finely sliced

a thumb sized piece of Ginger, grated or finely chopped

0 – 2 Red Chillies, finely sliced (depending on your heat tolerance)

a Courgette, sliced into inch long strips

a 150g tin of Sweetcorn (or you could use a handful of Baby Sweetcorn)

Start with prepping your sauce. Mix the cornflour with all the retained pineapple juice, then stir in each of the other ingredients. Set aside.

Heat one tablespoon of the oil in a wok or large sauce pan to a very high temperature. Carefully add the pork to the hot fat and cook for a two or three minutes, moving the pork around regularly so it cooks on all sides. Remove with a slotted spoon and set aside.

Into the hot pan add a further tablespoon of oil and carefully add the onion, carrot, red pepper, garlic, ginger and chillies (if using). Cook for three minutes on a very high heat, continuously moving everything around. If the veggies are sticking to the pan throw in a splash of water. Stir in the courgette and continue to c0ok for a further three minutes.

Finally stir in the set aside pork strips, pineapple chunks, sweetcorn and the sauce. Stirring regularly allow to bubble away for a few minutes and take off the heat when you have your desired state of veggie tenderness. I personally prefer a healthy crunch to mine but the kids favour their’s a little on the softer side. So I settle for somewhere in the middle.

Chow down with noodles or steamed rice. Maybe a cheeky prawn cracker or three on the side.

Sweet & Sour Pork

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Homemade Tomato Ketchup

Homemade Tomato Ketchup

Noodles with Pork & Veggies

Noodles with Pork & Veggies


Double Rocket Pizza!

Rocket Pizza

Oh I’m so into this pizza these days, it’s a really tasty little gem and one of the finest veggie pizzas that I can recommend. And handily happens to satisfy my current lust (or obsession) for all things pesto. As regular readers will well know I’ve been on a bit of a pesto bender lately trying out many a permutation of the goodly green stuff. If you didn’t catch them there was my Pic n’ Mix Pesto and Stilton, Parsley & Walnut Pesto blog and the earlier Parsley and Almond one too.

Rocket Pesto happens to be up there with my favourites, made fairly classically with a couple of large handfuls of fresh peppery Rocket, lightly toasted Pine Kernels, Parmesan, Garlic, Olive Oil, plenty of Black Pepper and a handsome squeeze or two of Lemon Juice. Wonderful on pasta, but even more sublime smothered on a homemade pizza base then topped with fine slices of Courgette and crumbled Feta, baked and finished off with a scattering of fresh rocket and a drizzle of good olive oil. Oh joy. And just what I need to set things right at the end of yet another topsy-turvy day, of which seem to be happening way too frequently these days! But more on that in a later blog….

Rocket Pesto Recipe

You could obviously use any variation of homemade or shop bought pesto for this pizza, you don’t have to stick with the rocket. But as per all my other homemade pesto blogs, if you’ve never made your own pesto then I urge you to try. It’s ridiculously quick and easy. And you’ll never ever buy another jar again.

Presuming that Rocket is considered a herb (?) I’m most delighted to be entering my Rocket Pizza to Karen of Lavender and Lovage’s Herbs on Saturday event. And as my pizza’s a made from scratch munch to Javelin Warrrior’s Made with Love Mondays challenge.

herbsonsaturday

Made with Love MondaysDouble Rocket Pizza

Double Rocket Pizza with Courgette & Feta

Great for Pizza Nights, Girly Nights In, Bigger Kids and Grown Ups, Family Suppers, Week-end Slowies, Vegetarians, Pesto Fiends

For the Rocket Pesto (Enough for 2 pizzas or 4 servings with pasta):

80g of Rocket, washed and dried

a clove of Garlic, finely chopped

40g of Pine Kernels, lightly toasted for a few minutes in a dry frying pan

40g of Parmesan, finely grated

80ml of Olive Oil

a generous squeeze or two of Lemon Juice

Salt & Pepper

For the Pizza (Enough for 2):

One quantity of Pizza Dough, I use Jamie’s recipe

2 tablespoons of Pesto, Homemade Rocket or any other homemade or shop bought

a small Courgette, sliced across to the approx. thickness of a pound coin (or euro)

100g of Feta Cheese

Salt and Pepper

A squeeze of fresh Lemon Juice

a handful of Rocket Leaves and good quality Olive Oil to serve

Special Equipment: a pizza stone, pizza baking sheet or an ordinary baking tray/sheet

For the pesto place all the ingredients bar the salt, pepper and lemon juice in a food processor and pulse a few times. If you don’t have a processor use a deep sided bowl and a stick blender or a pestle and mortar. I prefer a fairly coarse texture so you might not want to go too crazy with the blitzing. Once you have  your desired texture, taste and season with salt, pepper and lemon juice to suit.

Pre-heat your oven to the hottest it will go and pop your pizza stone or baking tray in to warm up for a few minutes.

Roll out  the pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on the hot pizza stone or baking tray.

Evenly smother over the pesto, followed by the courgette slices then crumble on the feta. Season with a little salt and plenty of black pepper plus a generous squeeze of lemon juice.

Place in your extremely hot oven and cook until crisp and golden. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the oven at it’s hottest around 10.

When the dough’s golden and crispy on the underside and the courgettes cooked remove from the oven and scatter over another handful of rocket leaves and drizzle with a little good olive oil.

Slice. Eat. Enjoy. You could  always go Treble Rocket and serve with a Rocket & Parmesan Salad on the side.

And here’s some of my other pizza faves:

Pizza Puttanesca

Pizza Puttanesca

Roasted Wild Mushroom Pizza

Roasted Wild Mushroom Pizza

Chorizo, Potato & Rosemary Pizza

Chorizo, Potato & Rosemary Pizza


PSB Pasta!

PSB Pasta

Following on from the PSB Tart this is my go-to Mid-Week Supper. High on the flavour stakes, quick to put together, deeply satisfying and a great way to use up an umteen amount of PSB. And a dish I’ve been dreaming of all winter eagerly anticipating the glutinous arrival of my homegrown Purple Sprouting Broccoli!

Purple Sprouting Broccoli

The pairing of PSB and anchovies is a flavour combination I confess to having become more than a tad addicted to, but then I am a BIG anchovy fan and just don’t get people that aren’t. The duo here are also paired with an overtly generous amount of garlic, chilli and good olive oil, run through interesting egg pasta and topped with anchovy infused crunchy croutons and plenty of Parmesan. This is a dish that really gets my juices going, and certainly not one for the faint hearted!. Nor a dish for the littlies, sadly it’s way too salty and hot for little tums. But then it’s nice to have a grown up dinner sometimes isn’t it? If you’re wanting something more child-friendly then PSB works wonderfully in Smoked Salmon & Broccoli Penne – my kids adore this for their dinner.

Purple Sprouting Broccoli

Simple and in SeasonNow for the bloggie challenges!. First up Simple and in Season, this month hosted by Ren herself at Fabulicious Food, as without a doubt my PSB is in season. pasta pleaseSecondly to Pasta Please as this month’s theme so happens to be Chillies (I just hope I qualify with the anchovies?), the event is the baby of Jac of Tinned Tomatoes and is being hosted by Allotment to Kitchen this month. And finally as this is a pretty frugal munch Credit-Crunch-Munchto Credit Crunch Munch, an event co-hosted by Helen of Fuss Free Flavours and this month by Camilla of Fab Food 4 All

Purple Sprouting Broccoli Pasta Recipe

Purple Sprouting Broccoli Pasta

Great for Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway!), Anchovy Obsessives

Serves 2:

For the Pasta:

160g of good quality Egg Pasta, dried or fresh

200g of Purple Sprouting Broccoli, washed

2 cloves of Garlic, finely sliced

1 – 2 Red Chillies, depending on how much heat you like, finely sliced

6 Anchovy fillets (preserved in oil or salt)

2 tablespoons of Olive Oil

Pepper

Parmesan to serve

For the Croutons:

50g of stale Bread, diced into 1cm cubes

2 tablespoons of Olive Oil

2 Anchovy fillets

Pepper

Cook your pasta to packet instructions.

Meanwhile prep and steam the PSB. Slice the tougher ends into inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.

Place the garlic, chilli, anchovy fillets, olive oil and a generous pinch or two of black pepper in a large saucepan. Heat on a low temperature, stirring often. Once the anchovies have disintegrated into the oil tip in the steamed PSB. Give everything a good stir and continue to cook on a gentle heat for 2 to 3 minutes until the PSB is fully tender.

Now for the croutons. Heat the oil with the anchovies and a generous pinch of pepper on a medium heat until the anchovies have disintegrated. Throw in the bread cubes and toss in the hot oil. Fry the bread on all sides until golden and crunchy.

Once everything’s cooked combine the PSB with the pasta and a couple of tablespoons of set aside pasta water. Serve in large bowls and scatter over the croutons. Liberally grate over some fresh Parmesan. Heaven.

You might also like:

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Spaghetti Puttanesca

Spaghetti Puttanesca


Banana Pancakes!

Banana Pancakes

I know, I know, I know I’m more than a little fashionably late for Pancake Day….but I had very much intended to write this blog quite some time ago!. Pancakes are big business in our house and barely a day goes by without a pancake request (breakfast, lunch or dinner!). But seeing as these days the monsters will only eat them with a gargantuan spreading of the not-so-healthy but so well-known Hazelnut and Choccie Spread, I’m loath to make them often. So I’ve been experimenting with healthier options and these Banana Pancakes have happily been gobbled down with great success minus any need for the naughty stuff. I’m certain they’d taste sublime with a decadent spreading but I’m not going there, these pancakes are served with fruit and fruit only at Chez Foti, plus a wee drizzle of honey or maple syrup and a dollop of creme fraiche naturally. Happy days.

Anyone who’s ever travelled any the more popular backpacker routes of Asia or Latin America should be familiar with the ubiquitous Banana Pancake. They seem to crop up on pretty much every hostel or backpacker cafe breakfast menu, and I must have tirelessly munched my way through an inordinate amount in the totality of my two and a half years of traveling. Making them myself has wonderfully taken me back to those heady days, albeit life is rather more different now than then!

P1060801

I may be late for pancake day, but I’m hopefully not too late to enter my pancake recipe to this month’s No Waste Food Challenge, an event held by Kate from Turquoise Lemons and this month hosted by Elizabeth’s Kitchen and the no waste ingredient being eggs!. Now we’ve always got eggs to use up from our hens and pancakes are the perfect answer in my book. Plus these pancakes are a great way of using up blackened and over-ripe bananas too. Since our eggs are so local (the hen house being approximately ten meters away from the kitchen door) I’m also entering my pancakes to this month’s Breakfast Club which has the theme of ‘local’. The challenge is the baby of Helen from Fuss Free Flavours and is being hosted this month by Heidi at Kitchen Talk.

No Waste Food Challenge

breakfast-club-logo

Banana Pancakes

Banana Pancakes

Great as a Finger Food for very little littlies, Toddlers & Young Children, Bigger Kids, Family Breakfasts, Sleepovers (I’m too scared to go there yet!), Grown Ups 

Enough for a Family of Four:

20g of Butter, plus a little extra for greasing the pan

175g of Self-Raising Flour

½ a teaspoon of Baking Powder

a tablespoon of Soft Light Brown Sugar

2 free range Eggs

170ml of Full Fat Milk

2 Bananas, preferably very ripe, mashed with the back of fork

To Serve: Creme Fraiche or Yogurt, Honey or Maple Syrup, Berries or other Fruits

Melt the butter and set aside to cool for a few minutes.

Place the flour, baking powder and sugar in a mixing bowl and mix together.

In another bowl or jug lightly whisk the eggs, then whisk in the milk and cooled butter.

Whisk the wet mixture slowly into the dry mixture and when you have an even consistency stir or whisk in the mashed bananas.

Heat a frying pan until hot. Grease with a little butter and gently drop in a tablespoon of the batter at a time. You should be able to cook three to four at once, depending on the size of your pan. Allow plenty of room between each pancake as they do spread a little. Once each pancake is a little risen and you can see bubbles appear on the surface carefully turn over with a spatula and cook the other side. Each side should be pale golden-brown.

Either serve immediately or keep warm in a low oven until you’re ready.

Perfect served with a drizzle of maple syrup or honey, a (generous) dollop of creme fraiche or yogurt and fresh berries or fruit of your choice. Absolutely no Nutella required.

Master J sabotaging my photo!

Master J sabotaging my photo!


Spanish Stylie Baked Chicken and Rice

Spanish Style Baked Chicken & Rice

I can’t believe I’ve been blogging for nearly a year and a half and this firm family favourite of weekend dinners has thus far failed to make an appearance. It’s a recipe I originally stole from my Mum, who stole from Delia, that’s chopped and changed dramatically over the years and probably bares little resemblance to it’s original form. Changed to make it quicker, easier and more suitable family fodder, and it never disappoints my lot. It’s a cheap and frugal dish (the one pot usually stretching to at least two dinners), flavoursome (think smoked paprika, chorizo, orange, olives), wholesome (brown rice and a barrage of veggies), hearty and substantial. And can handily be partly or wholly made in advance. Perfect for a weekend lunch or dinner and the tasty leftovers re-heated for a quickie dinner in the week, or even eaten cold for lunch. And my kids LOVE it, Jacques devours it. But then they are fiends for anything rice these days. If your monsters are veggie adverse like mine it’s a handy dish to hide a multitude of the good stuff, just chop them unidentifiably small!.

Spanish Chicken and Rice

Chop and change your veggies as to what’s in season. In this particular recipe I used red pepper (the only veggie I would highly recommend you always add) chopped pumpkin (as we still have an inordinate amount to get through!), celery, carrots and french green beans from the freezer. Courgettes, peas, squash, sweet potato, broccoli or mushrooms all work equally as well, just mix and match as to what’s seasonal and you have in.

Since I’m using seasonal veggies aplenty I’m entering this post to Simple and In Season, a monthly challenge that showcases seasonal produce and is the baby of Ren of Fabulicious Food.  This month I so happen to be hosting the event!. I’m also entering Javelin Warrior‘s Made with Love Mondays, as it’s a dish made from scratch, and finally to Credit Crunch Munch as it’s a pretty frugal dish that stretches a long way. Credit Crunch Munch is held jointly by Camilla of Fab Food 4 All and this month by Helen of Fuss Free Flavours. Now on with the recipe….

Credit-Crunch-Munch

Simple and In Season

Made with Love Mondays

Jacques tucking into to his chicken and rice. He's still not a pretty eater.

Jacques chowing down on his beloved chicken and rice. He’s not a pretty eater!

Spanish Stylie Baked Chicken & Rice

Great for Toddlers & Young Children, Hiding Veggies, Bigger Kids, Family or Grown up Dinners, Mains, One Pot Wonders, Week-end Slowies

Serves 6 or a family of 4 twice

a tablespoon of Olive Oil

6 free range Chicken pieces – legs or thighs or a mixture of the two, skin removed

a large Onion, large dice

3 cloves of Garlic, finely sliced

a stick of Celery, finely sliced*

2 Carrots, fine dice*

300g of Pumpkin or Butternut, large dice*

2 Red Peppers, large dice

150g of French Green Beans, cut into inch long lengths*

120g of Chorizo, sliced into 0.5cm thick slices

a heaped teaspoon of Hot Smoked Paprika

300g of Brown Rice

200ml of White Wine

500ml of Chicken Stock

a 400g can of Chopped Tomatoes

2 Bay Leaves

a small bunch of fresh Thyme sprigs, tied together

Black Pepper

½ an Orange, cut into 6 segments

60g of de-stoned Black or Green Olives

Special Equipment: A large lidded ovenproof casserole or Le Creuset style dish that can go on a hob

* Please feel free to vary your veggies as to what’s in season or you have in

Pre-heat your oven to 180ºC/Gas Mark 4.

Heat the oil in your casserole or Le Creuset on a medium to high heat. Once hot fry off the chicken pieces until golden on all sides. Remove from the pan and set aside.

Turn down the heat and add the onion, garlic, celery and carrots, there should be plenty of residual fat from the chicken, but if not add a splash more olive oil. Saute for 5 minutes before adding the pumpkin and peppers. Cook for a further 5 minutes.

Now throw in the green beans and chorizo and cook for a further few minutes until the chorizo is oozing it’s lovely juices.  Stir in the hot smoked paprika and cook for a moment or two before stirring in the rice. Ensure all the grains are coated in the oily spicy loveliness before pouring in the white wine, chicken stock, chopped tomatoes, bay leaves, thyme and a generous pinch or two of black pepper. Give everything a thorough stir and bring to a gentle simmer.

Take the pot off the heat and place the set aside chicken pieces on the top, pressing them down into the rice. Slot the orange segments where ever there’s space and scatter over the olives. Place the lid on the pot and slide into the oven.

Bake for 45 minutes. The rice and veggies should all be perfectly tender. Eat and enjoy!.

You might also like:

Paella

Paella

Mediterranean Pot Roast Chicken

Mediterranean Pot Roast Chicken


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