Tuesday, 30 September 2014

Allotment Cooking in September

What did we cook with produce from the allotment during September?

Courgettes
This month it's been all about courgettes. Giant courgettes which have all been produced by the solitary courgette plant we inherited with the plot.



We've had tempura courgette flowers, courgette bread, more courgette fritters and a courgette hybrid of onion baji. I tried cougette linguine but I think I need a better tool for cutting it into strips as doing it by hand was tiresome and my strips were not very even.





A leek
We've also had a leek. It looked like it would be giant but it was all show above ground and rather stumpy when I pulled it out.

Raspberries
There were a few more raspberries this month but the birds got to them before I did.

Mom's bumper harvest
Fortunately we've also had a bounty from Mom's garden to keep us going and give us some variety from the all courgette centric dinners. We had chilli's which I've strung up and left to dry out. A great selection of tomatoes and box after box of russet apples that I've stored for the winter.


Sunday, 28 September 2014

Povitica: Foodie Feels

A relaxing weekend at home gave us a chance to catch up with Paul Hollywood's Great British Bake off technical challenge of povitica.





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OneDad3Girls

Friday, 26 September 2014

Sausage Egg Breakfast Bites

These sausage and egg breakfast bites are another Pinterest inspired recipe, only this time it didn't turn out too shabby unlike my other Pinterest fails of mini maple sausage and egg muffins or baked egg avocados. Eggs are a pretty popular pin, I guess?


Sausage Egg Breakfast Bites



Yesterday, I was helping with the judging for British Sausage Week. I'll have a vlog about that sausage filled day after the weekend. After the judging was over I had sausage on my mind so when I got home I donned my new Sausage Week apron (I'm stating an annual collection of these now) and whipped up my own version off the eggy baked muffins that have been filling my social media feeds recently.

Ingredients
5 whisked eggs
5 thin chipolata style sausages
2  diced spring onion (just the green part)
A tablespoon of whole milk
Salt and pepper to season

A mini muffin pan





Lightly fry the sausages and then slice them into 2cm thick slices.

You need to fry the sausages first to seal them or they will collapse and the filling will break down and float into the egg.

Place a slice of sausage into each of the mini muffin holes.

Mix the seasoning with eggs and spring onions then pour the liquid two thirds of the way into the mini muffin tin.

Bake in the oven of 220c for 8-10 minutes until springy and golden on top.










Do you have a Pinterest project you really want to master?


I was trying to instagram my breakfasts daily but I haven't been very good recently. If you follow me on Instagram please shout at me on Instagram when forget!




Sunday, 21 September 2014

Triathlete: Foodie Feels

An anticipation laden race day breakfast eaten in the car on the morning of Trevor's Sandman Triathlon.

Race day cereal

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Tuesday, 16 September 2014

Corned Beef Hash Potato Skins

As the weather turns autumnal I've started craving some warming comfort food. Fluffy cornedbeef hash, crispy potato skins and a strong melted cheddar cheese all score very highly on my comfort food check list. This combination of all three is perfect for cosy evening indoors.


Corned Beef Hash Potato Skins



Ingredients per person
1 baking potato
1 slice of corned beef
a pinch of salt
teaspoon of olive oil
 splash of milk
15g of strong grated cheddar cheese



Preheat oven to 200c.
Slice a jacket potato in half. Place it skin side up in an ovenproof dish and sprinkle it with a little oil and a pinch of salt. Bake for 45 minutes.

Scoop out the insides of the potato leaving a little flesh around the skin to keep the potato shell intact.
Mix the scooped out potato with a splash of milk and a slice of corned beef.

Put the corned beef mix back into the potato skins.

Cover with grated cheese and pop back into the oven for the cheese to melt this takes about 5 minutes.

Serve with sour cream.


What's your favourite comfort food?





This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at Love Potatoes

Monday, 15 September 2014

Gift Idea: Sage Salt

There is a big sage bush on the allotment right where we plan to put the greenhouse. We will try and transplant it but in case it doesn't make it I've dried out a lot sage and I also made this sage salt.

I think it'll make a lovely gift and I may include it in my Christmas hampers later in the year. Plus, it's super easy to make.



Leave the sage leaves in a cool dry place to dry out for a week.
Pull the dried leaves off the stalks.

Take a handful of dried sage leaves and mix them with rock salt. The amount of salt you use will depend on the vessel you intend to fill in this case I'm using 150g of rock salt.

Put the salt into an airtight jar and the fragrant sage flavours will combine with salt. Leave it for at least a month to get a deep flavour then use your infused sage salt in cooking.

Try sprinkling the sage salt on a chicken for lovely crispy skin.




More homemade gift ideas Buckwheat Crust and Sesame Brittle



Sunday, 14 September 2014

Gossip: Foodie Feels

A boozy evening of catching up with blogger friends in Birmingham.



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