I went with 8 oz hot water, a twist of lemon, 2 cloves, juice of a lemon, a generous teaspoon of honey, a small stick of cinnamon, and 2 oz Talisker; the end result was almost too medicinal, for which I side eye the Talisker, but a definite balm and I’m now off to bed.
Inspired by Nigel Slater, and my friend Zé (I’ll try the Apple juice next time, Zé, I had none in). I also avoided the prevalence of tea in recipes online (thanks due here).
Scored some wild trout yesterday; baked it with thyme, then crisped up the skin on the grill. Served with rice, grilled courgette & leeks. #
I’m really enjoying my slow cooker at the moment, quick preparation and then the house fills with lovely cooking smells for hours. (My wife says it smells like her grandparents house when there’s something in the slow cooker.) This is a simple chicken casserole I knocked up the other day, slightly spiced with the chilli. Next time I’m under instructions to remove the skin, and use separate bones which can be removed before serving… then it’ll bump up the approval rating to 3 apparently.
Continue reading Slow cooker chicken casserole recipe
An improvised soup, based on a combination of what was in the cupboard and “Spiced Sweet Potato & Red Onion Soup” from Soup Kitchen; this version is pure butternut squash. That’s the wife’s lunches sorted then.
Continue reading Spiced sweet butternut squash soup
An improvised casserole, based on what was in the cupboard, with a Moroccan twist. Next time I’d like to try preserved lemons, which seem to be preferred over fresh for Moroccan style cooking. Staying with the MiL at the moment, so I was able to take advantage of her terracotta casserole dish which seemed appropriate (although it was Schlemmertopf, not a tangine.)
Continue reading A Moroccan-ish Casserole