tag:blogger.com,1999:blog-316529112024-03-19T04:05:31.896+01:00Mark: My WordsMarkhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-31652911.post-72280831797793114382020-03-25T16:03:00.001+01:002020-03-25T16:29:51.105+01:00Update Wednesday 25th March 2020<div style="-webkit-font-smoothing: antialiased; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
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Hi</div>
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Have been in my new house for a week. </div>
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Today started with no effing broadband.</div>
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A long phone call to broadband faults ensued with the discovery that overnight someone had remotely changed the"Port" on my ONT* !</div>
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So plugging the hub into Port 2 resolved the problem</div>
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(there are 4 ports/sockets on my *Optical Network Termination (ONT) usually Port 1 is used)</div>
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Then the food ordering website went titsup* (*Total Inability To Service Users Properly). Finally placed my order for Friday after 2 hrs of persistence. Phew</div>
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I spoke out of the window to my new neighbours, little girl 2 <span style="border: 0px; color: inherit; font-family: "calibri" , sans-serif; font-size: 11pt; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 16.8667px; margin: 0px; padding: 0px; vertical-align: baseline;">½</span> , and her mummy. Mum is a primary school teacher.</div>
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Unfortunately my order for curtain rails was cancelled today as the wholesaler has shut. However I've improvised with the appalling curtain pole and the huge quantity of curtain accessories that I've collected over the years.</div>
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I really caught the sun yesterday and my head is very pink!</div>
Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.comtag:blogger.com,1999:blog-31652911.post-3618419430966369572018-05-01T15:40:00.000+01:002019-02-10T15:01:23.049+01:00Baked sausages with harissa and tomatoes<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The recipe can be upscaled easily to cater for large
numbers, but add the harissa paste to taste rather than simply multiplying the
amount.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 2-3<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
<b>Fry light (or use some of the stock)</b><br />
<b>Veg sausages</b> 6 large (Optional)<br />
<b>onion</b> 1<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Garlic </b>2 large cloves<br />
<b>rosemary</b> 2 sprigs<br />
<b>harissa paste</b> 2 tsp<br />
<b>Fresh tomatoes</b> 2, large<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Tin</b> of chopped tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Carton</b> of Asda passata <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Haricot
or cannellini beans</b> 2 x 400g cans or beans soaked overnight and cooked<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Vegetable</b> stock<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake the sausages in the oven<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the onion and roughly chop it. Add some Fry Light or stock
to an oven proof pan or casserole <span style="mso-spacerun: yes;"> </span>and
then the onion, letting it soften and colour lightly. It should be the palest
gold.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the leaves from the sprigs of rosemary, finely chop them, then add
them to the onions and some finely chopped garlic. Do not let the garlic brown<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir the harissa paste into the onions. Roughly chop the fresh tomatoes. Add the fresh chopped tomatoes and cook for a few minutes until the
tomatoes have started to soften. Add the passata and the drained tinned chopped tomatoes</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Drain the beans and rinse them under running water if tinned. Stir
them into the mixture, then pour in the stock and bring to the boil. Lower the
heat, then return the sausages (if used) to the pan</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake in the oven for 20-25
minutes at around 200 deg C<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you have time even better casseroled for 4 hours at
around 140-150 deg C but check every so often to ensure it hasn’t got too dry<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Check seasoning and serve<o:p></o:p></span></div>
<br />Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.comtag:blogger.com,1999:blog-31652911.post-22014110036823783112015-01-01T17:12:00.003+01:002015-01-01T17:12:49.324+01:00The Best Roast Chicken Ever
<br />
<span style="font-family: "Arial","sans-serif";">One or more free-range
organic chickens, 2-2.5kg each<o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">50-100g soft butter <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">Salt and ground black pepper <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">Fresh bay leaves (if
available), torn in half <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">2-3 large sprigs fresh thyme <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">1 lemon <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">1 whole head garlic, broken
into cloves and roughly bashed <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">About 200ml white wine <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">About 200ml water <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">Remove the bird/s from the
fridge at least an hour before cooking so <span style="mso-spacerun: yes;"> </span>it/they can come to room temperature. Preheat
the oven to 220C/425F/gas mark 7. If there are any, put the giblets in the fridge for making
stock later. (Separate the livers from the giblets because they'll make the
stock bitter. Fry them up for nibbles, or use them in the stuffing - see
below.) <o:p></o:p></span><br />
<br />
<span style="color: red; font-family: "Arial","sans-serif";">Untruss</span><span style="font-family: "Arial","sans-serif";"> the bird’s legs and give them a tug
and a wiggle to separate them a bit from the body, and then place the bird/s in
the largest roasting tray you can fit in your oven. Make sure there's as much
space around it/them as possible and enlarge the opening of the cavities with
your fingers, so hot air can circulate inside the bird/s. Smear the bird/s all
over with the soft butter, then season generously all over. Put a couple of bay
leaves, a sprig of thyme, a couple of slices of lemon and a few whole garlic
cloves inside and under each bird. <o:p></o:p></span><br />
<br />
<span style="font-family: "Arial","sans-serif";">Place in the centre of the
hot oven, roast for 30 minutes, then baste with the buttery juices, turn down
the oven to 180C/350F/gas mark 4, pour the wine into the tin (not over the
birds) and roast for another 40-60 minutes, depending on their size. Test they
are done by poking a knife where the thigh joins the breast - the juices
released should run clear. Tip the birds on end so any juices in their cavities
run into the tin, then transfer to a large, warmed dish and cover with foil.
Leave to rest for 15-20 minutes before carving. This gives you time to finish all
the trimmings, and make the gravy.</span><br />
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"></span><br />
<span style="font-family: "Arial","sans-serif";"><o:p></o:p></span><br />
Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.comtag:blogger.com,1999:blog-31652911.post-35944668781567320352012-08-07T17:54:00.005+01:002012-08-07T18:03:11.483+01:00Tuscan Bean SoupServes 4<br />Preparation Time 10mins<br />Cooking Time 45 mins<br /><br /><strong>Ingredients</strong><br />2 tbsp olive oil<br />2 cloves garlic<br />2 onions<br />2 leeks<br />2 carrots<br />4 sprigs thyme<br />1 litre vegetable stock<br />Fresh tomatoes chopped<br />2 x 300g tins cannellini beans<br />Freshly ground black pepper<br /><br /><strong>Method</strong><br />Heat the oil in a saucepan. Peel, crush and chop the garlic, dice the onions, leeks and carrots and gently cook for 5 minutes without browning. Add the thyme leaves, vegetable stock and chopped tomatoes, bring to a simmer and cook for 20 minutes. Add the cannellini beans. Season with salt and pepper to taste, and simmer for a further 10 minutes. Serve with warm breadMarkhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-71360180518664563432011-09-24T16:18:00.001+01:002011-09-24T16:44:40.454+01:00US Satellite warning"some things that have re-entered have sharp edges, so don't try to pick them up," said Mark Matney, an orbital debris scientist from Nasa's Johnson Space Center. <br /><br />Let me tell you something Mister Matney, if a US Satellite the size of a fcuking bus has just landed on my house and fcuking vapourized it, getting a cut finger is the least of my troubles YOU TWAT!Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com3tag:blogger.com,1999:blog-31652911.post-42826668518692180952011-09-24T11:23:00.003+01:002011-12-25T13:29:25.188+01:00Pear tarte tatin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLPF2DmcVPMKqqEFJuvB0gsLdB50uiDbL_KV-NCYTE_aQJLH6fYpCvYQrmb7aN7GZp8VlXRbI4fKE545Cg44tqftJDHIVeWWBNmU_LYEN8fnKfRZtzNSDGfPlg0g4ow2vWXVquA/s1600/tatin.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 194px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5690041989541245762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLPF2DmcVPMKqqEFJuvB0gsLdB50uiDbL_KV-NCYTE_aQJLH6fYpCvYQrmb7aN7GZp8VlXRbI4fKE545Cg44tqftJDHIVeWWBNmU_LYEN8fnKfRZtzNSDGfPlg0g4ow2vWXVquA/s200/tatin.jpg" /></a><br /><div><div>Pear tarte tatin</div><div> </div><div><br /><br />If you have an ovenproof frying pan (or one with a removable handle), you can use it both to caramelise the pears and to cook the tart, though a heavy, fixed-bottomed baking tin will do. Makes a 20cm tart.<br /><br />1 packet ready-roll all-butter puff pastry<br />4-5 pears, ripe but still firm<br />80g unsalted butter<br />80g caster sugar<br />Juice of half a lemon<br /><br />Heat the oven to 220C/425F/gas mark 7. Roll out the pastry and, using a plate as a template, cut out a disc around 23cm in diameter (or 1cm larger than your pan or tin). Prick a few times with a fork, and refrigerate.<br /><br />Peel, halve and core the pears, then cut into thick wedges or fat chunks. Melt the butter with the sugar in a deep, heavy-based frying pan (of about 22cm in diameter, if you are using an ovenproof pan in which to bake the tart). Add the lemon juice and pears, and cook on medium-high heat, turning the pears from time to time and taking care not to break them. Cook until golden and tender, and the caramel is reduced to a thick sauce that just coats the fruit, about 20-25 minutes.<br /><br />Arrange the pears cut-side up in the pan (or baking tin or tarte tatin dish, in which case scrape in all the caramel, too), cramming them together, and set aside until cool.<br /><br />Drape the pastry over the pears, tuck it in around the sides of the pan to enclose the fruit, and bake for 20-25 minutes, until golden brown. Leave to cool for five minutes, run a knife around the sides and carefully invert the tart on to a plate. Let it stand for five minutes more, then serve on its own, or with cream, clotted cream or ice-cream.<br /><br /><a href="http://www.guardian.co.uk/lifeandstyle/2010/sep/25/choux-pastry-beurre-blanc-recipes">http://www.guardian.co.uk/lifeandstyle/2010/sep/25/choux-pastry-beurre-blanc-recipes</a></div><div> </div></div>Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-73119502381208584902011-09-04T05:04:00.002+01:002014-11-26T14:58:53.854+01:00Illumination......From the archive. Tuesday, November 11, 2008<br />
<br />
My car doesn’t have the multimillion pound technology that enables the pilot of a fighter jet to see its target many miles away in pitch darkness. Neither, I’d hazard a guess, do white vans and many other vehicles on my daily journey to work in the dark. Furthermore, not being a Super Hero, I don’t have X-Ray vision, (or the ability to pat my head and stroke my stomach in clockwise circles simultaneously.)<br />
<br />
I’d always thought that street lights were a remarkably sensible invention as they would (surprisingly) illuminate the streets when it’s dark. Regrettably my local council differs. They need to save money (no doubt the “fact-finding” tours to exotic Caribbean islands are a much higher priority). Of course switching off the lights isn’t publicised as a way of containing their budget, it’s proclaimed as a “Green Initiative” by the expensively hired marketing consultants.<br />
<br />
Consequently pedestrians and unlit cyclists manage to disappear in the gloom and deep shadows of the early morning, when most sensible people are still in bed.<br />
<br />
The great thing about headlights on cars is that the cost of switching them on is almost negligible, unlike domestic electricity bills which often equal the size of a City banker’s annual bonus. They enable me to see the cyclists and pedestrians before I run them over and upset my boss by being late arriving at work.<br />
<br />
So, can someone explain to me why it’s apparently cool to drive with only sidelights on in the pitch dark?<br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/KCBS5EtszYI" width="459"></iframe><br />
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Put Your Lights On!Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com1tag:blogger.com,1999:blog-31652911.post-84730238304517310712011-01-07T20:27:00.004+01:002011-01-07T22:04:18.613+01:00Chickpeas with tomatoes and spinach<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgmZ8X2vj2vXtmlmsiEi8lK2zWIo3nXgNs262NkObTFmeziq849XsBZZoNX6ZEtUXES7_uUcO9ZCnh-1gStWM2jTeBYUgoaB7KcZu9Ec3xEZ8wccuJW1vhn2pNX39bbje4RSrwA/s1600/chickpeas.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgmZ8X2vj2vXtmlmsiEi8lK2zWIo3nXgNs262NkObTFmeziq849XsBZZoNX6ZEtUXES7_uUcO9ZCnh-1gStWM2jTeBYUgoaB7KcZu9Ec3xEZ8wccuJW1vhn2pNX39bbje4RSrwA/s320/chickpeas.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5559552711358586594" /></a><br /><br /><br /><strong>Ingredients</strong><br />1 tbsp olive oil<br />1 onion, finely chopped<br />2 garlic cloves, finely chopped<br />½ finger length piece fresh root ginger, peeled and finely chopped<br />1 red chilli, deseeded and thinly sliced<br />½ tsp. turmeric<br />¾ tsp. garam masala<br />1 tsp. ground cumin<br />4 ripe tomatoes, chopped<br />2 tsp. tomato purée (optional)<br />400g can chickpeas, rinsed and drained<br />200g baby spinach leaves<br />Rice or naan bread, to serve<br /><br /><strong>Method</strong><br />1. Heat the oil in a heavy based saucepan and fry the onion very gently over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 minutes.<br />2. Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato puree, then simmer for 5 mins.<br />3. Add the chickpeas to the pan with 300ml water or vegetable stock. Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-51030457848351048292010-12-27T19:31:00.005+01:002010-12-27T20:30:35.266+01:00Spicy carrot cake with lemon icing<p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs9Ra6DGwiDvZEGAKXXf25I3W_IdoOlHsUTSTXdfIjLvwLKyKDOOko5geppc7zwBkVI5yPa5WUkMgza2gJb5CrRospZz6u1FIaAUOyPa6Ynpc3yd6oJiPeyIWYdy8LwLg-LIcvg/s1600/spicy_carrot_cake.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555444547604085954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs9Ra6DGwiDvZEGAKXXf25I3W_IdoOlHsUTSTXdfIjLvwLKyKDOOko5geppc7zwBkVI5yPa5WUkMgza2gJb5CrRospZz6u1FIaAUOyPa6Ynpc3yd6oJiPeyIWYdy8LwLg-LIcvg/s320/spicy_carrot_cake.JPG" /></a></p><br /><br /><div align="center"></div><br /><br />This is perfect for one of those dark autumn afternoons in front of the fire. It's sweet, sticky, spicy and gooey.<br /><br />225g grated carrots<br />6 tbsp olive oil<br />125g soft brown sugar, preferably rapadura<br />225g wholemeal flour<br />2-3 tsp baking powder<br />1 tsp grated nutmeg<br />1 tsp powdered cinnamon<br />2 to 3 tbsp honey<br />4 tbsp fresh orange juice<br /><br />For the icing:<br />175g icing sugar<br />Juice and rind of 1 lemon<br /><br />Preheat the oven to 170C/325F/gas mark 3 and line an 18cm cake tin with non-stick paper. Mix the carrots, oil and sugar in a bowl, then add the flour, baking powder, nutmeg, cinnamon, honey and orange juice, and mix until everything is well combined - it will be quite sticky.<br />Spoon into the prepared tin, level the top, and bake for an hour and a quarter or until a skewer inserted into the centre comes out clean (cover the top of the cake with foil if there are signs of burning). Leave to cool in the tin.<br />Mix the icing sugar with the lemon rind and enough of the juice (about six to eight teaspoons) to make a thick coating consistency. Spread over the top of the cake and leave to set.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-46444210139659635572010-12-24T08:03:00.006+01:002010-12-24T08:16:08.641+01:00Brussels sprout and potato bubble and squeak<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFDk4hctaeJoMe5uES4g9lgeE-VSPUkpALm_bIXKbOy_RTl5veZfsxmJ182v88ZufHeeLZiSILojrtZEP8GXcJzN6UpA9RHdyf5wN1VbFT-6j59A4BStBcLXuluL1sJnq6XYqLg/s1600/Bubble-and-squeak.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554141664972331442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwFDk4hctaeJoMe5uES4g9lgeE-VSPUkpALm_bIXKbOy_RTl5veZfsxmJ182v88ZufHeeLZiSILojrtZEP8GXcJzN6UpA9RHdyf5wN1VbFT-6j59A4BStBcLXuluL1sJnq6XYqLg/s320/Bubble-and-squeak.jpg" /></a><br /><div align="center"></div><div align="left">I can't claim any originality for this particular recipe as it's by Angela Hartnett, but it's great the morning after the night before. Top it with a fried egg and lots of brown sauce. Your Boxing Day hangover will thank you for it. Serves four. </div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><br /></div><br /><strong>50g bacon, finely chopped<br />1 small onion, peeled and finely chopped<br />50g butter<br />2 sprigs fresh thyme, picked<br />350g cooked brussels sprouts, chopped<br />450g cooked potatoes, lightly mashed (you can use leftover roast potatoes for this)<br />Salt and freshly ground black pepper<br />Plain flour, for dusting<br />Olive oil, for frying </strong><br /><p></p><br />In an ovenproof frying pan, lightly sauté the bacon and onion in a little butter until the onion is soft and translucent. Stir in the thyme leaves, then the sprouts and potato, and season generously. Set the pan aside and, once the mix is cool enough to handle, use your hands to mould it into four large patties.<br /><br />Heat the oven to 200C/400F/gas mark 6. Dust the patties in flour, and fry lightly in butter and a touch of oil until golden brown on both sides (the oil helps prevent the butter from burning). Transfer to the oven for four or five minutes, to make sure they're heated through, and serve hot.<br /><br /><br /><span style="font-size:78%;">http://www.guardian.co.uk/lifeandstyle/2010/dec/04/christmas-standby-recipes-angela-hartnett<br /></span>Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-18550244366789225312010-11-28T15:07:00.004+01:002013-12-05T17:09:30.257+01:00Pasta with Tomato and Bacon<div align="left">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zvLfOJjz0noOMEF-ir9tfRr0qZ9R3XmMBzQALyKCUA5r5j4fwvT2COW7BYI-FNiUb4JK5RsVCLp-kwLSUms6BFfSxCs305K8hLsbeOjlwQeawDOwFA0TeE4o9fsgczn2h-0Kug/s1600/pic.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544602247766055074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zvLfOJjz0noOMEF-ir9tfRr0qZ9R3XmMBzQALyKCUA5r5j4fwvT2COW7BYI-FNiUb4JK5RsVCLp-kwLSUms6BFfSxCs305K8hLsbeOjlwQeawDOwFA0TeE4o9fsgczn2h-0Kug/s200/pic.jpg" style="cursor: hand; display: block; height: 140px; margin: 0px auto 10px; text-align: center; width: 140px;" /></a></div>
Servings: 4<br />
<br />
<br />
Ingredients:<br />
5 slices bacon<br />
1 onion, finely chopped<br />
2 cloves garlic, finely chopped<br />
1 can chopped tomatoes or chopped fresh tomatoes<br />
Extra virgin olive oil<br />
225 g spaghetti<br />
Dried basil<br />
Dried oregano<br />
Dried parsley<br />
Salt and pepper to taste<br />
Grated Parmesan cheese<br />
<br />
Directions:<br />
1. Grill cook bacon until crisp, break into 1/2 inch pieces, and set aside. Sauté onions in olive oil over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes.<br />
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.<br />
3. Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-58435454392168122702010-11-25T14:03:00.005+01:002010-11-25T14:28:50.922+01:00Chorizo And White Bean Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFohRW-N3yLEZXeY6N2h98C0KiSu4tCDRVpr5DgULnfhDNBtSKLtNGyY141j_bjUZizbLfMVMjBKIIQzgDiwuf98pqnzUc0VM4r6PPxW1yy11Hej2IaL_vcq1w8S1GCSy2ELfvw/s1600/web_soup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 171px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543478676407422658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFohRW-N3yLEZXeY6N2h98C0KiSu4tCDRVpr5DgULnfhDNBtSKLtNGyY141j_bjUZizbLfMVMjBKIIQzgDiwuf98pqnzUc0VM4r6PPxW1yy11Hej2IaL_vcq1w8S1GCSy2ELfvw/s200/web_soup.jpg" /></a><br /><div></div><br /><div>Serves 4<br /><br />This is one of those easy, versatile soups that you can play around with, use rosemary instead of thyme or add shredded cabbage or greens just before serving. Ideal for a last minute supper.<br /><br />Ingredients<br /><br />Glugs of olive oil<br />1 chorizo sausage (about 150g/5½oz), chopped<br />1 large onion, thinly sliced<br />2 celery sticks, chopped<br />2 garlic cloves, crushed and finely chopped<br />2 tsp chopped fresh thyme leaves<br />1 tsp paprika or Hot Smoked Pimenton<br />2 or 3 ripe tomatoes, chopped<br />1 litre/2 pints chicken stock<br />2 x 400g/14oz tins cannellini beans, rinsed and drained (or equivalent in dried beans soaked overnight and cooked)<br />Sea salt and freshly ground black pepper<br /><br />Method<br /><br />1. Heat some olive oil in a large pan over high heat and cook the chorizo for 3-4 minutes until crisp. Set aside in a bowl, leaving the delish red oil in the pan.<br /><br />2. Reduce the heat to medium-low, add the onion and celery to the pan and season well. Cook, stirring occasionally, for 6-7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for another minute.<br /><br />3. Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for ten minutes. At this point you could add some thinly sliced cabbage to bulk it out a bit. Add the beans and cook for another five minutes.<br />Check the seasoning and serve with bread and lots of olive oil.</div>Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com1tag:blogger.com,1999:blog-31652911.post-47777391542086268722010-10-29T11:17:00.005+01:002010-10-29T11:25:23.706+01:00Roasted pumpkin and thyme soup<strong>Make Halloween Soup!<br /><br />Ingredients</strong><br /><br />2-3kg unpeeled pumpkin<br />Salt and freshly ground black pepper<br />Extra virgin olive oil<br />2 medium onions, chopped<br />8 sprigs fresh thyme leaves only, plus extra leaves to garnish<br />2.25 litres/4 pints vegetable stock<br />300ml/½ pint single cream (Optional)<br />175g/6oz Gruyère cheese, coarsely grated<br /><br /><strong>Preparation method</strong><br />1. Preheat the oven to 200C/400F/Gas 6<br /><br />2. Cut the pumpkin or squash into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.<br /><br />3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.<br /><br />4. Splosh some olive oil in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices, and the stock. Cover and simmer gently for 20 minutes.<br /><br />5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.<br /><br />6. Stir in the cream (optional) and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com1tag:blogger.com,1999:blog-31652911.post-24762249629563032362010-07-11T20:04:00.004+01:002010-07-11T21:01:11.500+01:00Spaghetti Al Crudo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda-hoEPfRt0Y-Assi4JuWEYAXBmBIkeRUfQA4Riv5iOjC7R5RJksH0Ud_ASDk9fZSonrUFnniCDps_W01r-8XkadCByLT42jJkoB9KWiJ-t3Htnd8-UCbuBxqhs6po1DjX5iRww/s1600/Spaghetti-al-crudo-001.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 154px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5492741083085807618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda-hoEPfRt0Y-Assi4JuWEYAXBmBIkeRUfQA4Riv5iOjC7R5RJksH0Ud_ASDk9fZSonrUFnniCDps_W01r-8XkadCByLT42jJkoB9KWiJ-t3Htnd8-UCbuBxqhs6po1DjX5iRww/s200/Spaghetti-al-crudo-001.jpg" /></a><br /><div>This is amazingly simple. I've just made a huge bowlful using some tasty tomatoes but without the capers and anchovies. It's very delish.<br /><br />Spaghetti with tomatoes, olives, capers and anchovies. Crudo means raw, and in this recipe the sauce is uncooked. Look for a spaghetti with a surface that is slightly rough, rather than very shiny, because you need everything to cling to the pasta. Use quality ingredients, especially the tomatoes and basil.<br /><br />Serves four (or six as a starter).<br /><br />2 tbsp capers (baby ones, if possible)<br />4 tbsp black olives, pitted<br />5 anchovy fillets, finely chopped (Optional)<br />2 large ripe tomatoes, or 3 smaller ones (the best quality you can find), finely chopped<br />2 tbsp tomato passata<br />Salt and freshly ground black pepper<br />400g spaghetti<br />1 bunch basil<br />5 tbsp extra-virgin olive oil<br /><br />Put all the ingredients except the spaghetti, basil and half of the oil in a sauté pan and mix together, but don't heat. Taste and season.<br /><br />Bring a large pot of water to a boil (use a little less salt than usual, because the anchovies will add salt later), drop in the pasta and use a fork to curl the pasta around the pan so that it gets submerged quickly. Cook for about a minute less than the time given on the packet (usually five to six minutes), until al dente. (It was 9 mins with the pasta I used.)<br /><br />While the pasta is cooking, put the sauté pan containing the ingredients for the sauce over the top of the pasta pan, so the steam just warms everything up a little and the flavours start to infuse.<br /><br />When the pasta is cooked, drain, but reserve the cooking water. Add the pasta to the sauté pan and toss through, adding a little of the cooking water as necessary to loosen. Add the rest of the oil and toss through again. Tear the basil leaves, scatter over and toss through again. Serve straight away.</div>Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-24222850893900518742009-11-21T17:46:00.003+01:002009-11-21T18:08:17.042+01:00Spiced carrot and butternut squash soupThe carrot and squash start to break down after half an hour’s cooking and, together with the starch from the pasta, will thicken the soup without the need for a blender. This is great for a hungry family.<br />The chilli is optional!<br /><br />Serves 4<br /><br />1 red onion, finely chopped<br />2 garlic cloves, finely chopped<br />2 tbsp olive oil<br />1 or 2 large carrots, peeled<br />1 medium butternut squash, peeled and deseeded<br />Sea salt and freshly ground black pepper<br />2-3 thyme sprigs, leaves picked<br />1 red chilli, deseeded and finely chopped, or ¼ tsp dried crushed chillies<br />1.2 litres chicken or vegetable stock<br />75g dried spaghetti or small pasta shells<br />Freshly grated Parmesan, to serve<br /><br />1 Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.<br /><br />2 Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.<br /><br />3 Break the spaghetti into small pieces into the soup or add the pasta shells. Stir well and return to the boil. Simmer for about 10 minutes or until the pasta is cooked and the soup has thickened slightly. Check for seasoning and ladle into soup bowls. Sprinkle with the Parmesan and serve.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-65470252077755391992009-10-17T13:23:00.001+01:002009-10-17T13:26:09.706+01:00Spicy roasted parsnip soupJust the thing for an autumn day<br /><br />Ingredients<br />2 tbsp olive oil<br />½tsp coriander seeds freshly ground<br />½tsp cumin seeds freshly ground, plus extra whole seeds to garnish<br />½ tsp ground turmeric<br />½ tsp mustard seeds freshly ground<br />2 sprigs fresh thyme. Leaves stripped and finely chopped<br />2 garlic cloves<br />500g parsnips, peeled and cut into small chunks<br />1 large onion, finely chopped <br />2 plum tomatoes, finely chopped<br />1.2L vegetable stock<br /><br />Method<br />Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the parsnip chunks, peeled garlic cloves and the thyme leaves and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.<br /><br />In a pan gently sauté the onion in some olive oil until soft but not brown. Add the chopped tomatoes and sauté for a minute or two.<br />Add the roasted parsnip chunks give a good stir, then turn the heat up and add half the stock. Bring to a simmer.<br /><br />Put into a food processor or liquidiser and process until smooth, adding more stock as necessary. Pour back into the pan with any remaining stock, season to taste, then heat until barely simmering. Remove from the heat and serve. Garnish with whole cumin seeds.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-57498049866761170952009-09-20T18:22:00.002+01:002009-09-20T18:27:24.229+01:00Slow-cooked courgettes on toastCooked this way they lose most of their moisture and become a thick, fragrant, chunky mass. They can be used as a pasta sauce (just add a little cream) or the base for a lovely soup (blend with a little stock and/or milk). They also make a great toast topping/ bruschetta, which is my favourite.<br /><br />Serves six.<br /><br />3 tbsp olive oil<br />3 garlic cloves, peeled and chopped<br />1kg courgettes, finely sliced<br />Salt and freshly ground black pepper<br /><br />For the toast/bruschetta<br />6 slices of coarse country bread<br />1 garlic clove, cut in half<br />Extra-virgin olive oil, or butter<br />Parmesan, or other grateable cheese (optional)<br /><br />Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook gently, so the courgettes soften without browning. As they release their water, turn up the heat to bubble it off. When they become more concentrated and pulpy, turn it down again. Stir whenever they begin to catch on the pan, and do not allow them to brown more than a shade. Keep cooking until they are rich and oily, but not watery. Check seasoning.<br /><br />Grill the bread, rub each side with garlic, and trickle with olive oil or melted butter. Pile a mound of the hot courgette mixture on top, grate over a little cheese, if you like, and serve.<br /><br />(First published Thursday, November 20, 2008)Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-63325482483753659942009-04-30T18:02:00.006+01:002009-04-30T18:15:09.994+01:00Silly Film TitlesMy favourite is<br /><br /><a href="http://www.imdb.com/title/tt0064123/" target="_blank">"Can Hieronymus Merkin Ever Forget Mercy Humppe and Find True Happiness"</a>. <br /><br />I went to see it in 1969 just because of the unusual title!<br /><br />What's your favourite silly/whacky/unusual film title?Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-90689159330770185852009-04-26T09:02:00.024+01:002009-04-26T09:47:21.651+01:00Ben Foster 4th May 1985 - 27th April 2008<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMtLxT9gczNl1w4BX0E3jU2AP6RedU1Sgo7eZmcn8DMazWTyVpY19HuJd31mHOWHHmRjJiEqiWwVU_-J28yM1m_Lj88YJnDT_hU6qFk5uBsn3D0BZgVYF6-neoAhpeP1ZyTf-NA/s1600-h/ben_bandw.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 174px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5328908298894447090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMtLxT9gczNl1w4BX0E3jU2AP6RedU1Sgo7eZmcn8DMazWTyVpY19HuJd31mHOWHHmRjJiEqiWwVU_-J28yM1m_Lj88YJnDT_hU6qFk5uBsn3D0BZgVYF6-neoAhpeP1ZyTf-NA/s200/ben_bandw.jpg" /></a><br /><br /><br />Do not weep,<br />I am not asleep.</div><br /><div align="center">I am a thousand winds that blow<br />I am the softly falling snow<br />I am the fields of ripening grain<br />I am the gentle autumn rain.</div><br /><div align="center">When you wake in the morning hush<br />I am the swift uplifting rush<br />of quiet birds in circling flight<br />I am the soft stars that shine at night.</div><br /><div align="center">Where tranquil oceans meet the land<br />I am the footprints in the sand<br />to guide you through the weary day.</div><div align="center"><br />I am still here;<br />I'll always stay.</div><div align="center"><br /><br /></div><div align="left"><br />(Read by Mark at the funeral of his nephew, Ben Foster, on 3rd June 2008) </div>Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-40375665263458141682009-03-11T09:26:00.004+01:002009-03-11T09:57:42.757+01:00A Mother SpeaksThe mother of murdered Bath shop worker Ben Foster paid tribute to her “much loved and treasured” son after his killers were jailed on Monday.<br />Clare Wallace, whose son was stabbed to death in Ringswell Gardens, told how her son’s “willingness to do things for others without considering the risk” had led to the tragedy.<br /><br />"In his 23 years Ben had grown into a loving and principled young man, protective of his family and friends.<br />He had decided several years earlier that his life would be better without alcohol and drugs and other stimulants. He had stuck to his resolve and did not judge others for their lifestyle choices.<br />His willingness to do things for others without considering the risk put him in Ringswell Gardens that fateful Sunday.<br />As a family we have to live with the dreadful consequences of that day.<br />I can only hope that other young people realise they are not invincible.<br />Ben was not perfect but believed in the innate goodness of people and could calm every situation with his gentle approach.<br />Now he has been deprived of the future that was his right and I would not wish that any family would have to go through the pain and devastation which we have experiences since his death.<br />I once believed the world was beautiful, just and perfect. This belief has now been shattered.<br />We would like to thank the police for handling the investigation so professionally and for their support, kindness and guidance.<br />It was only right that John Claydon and Kieran Thomas should be deprived of their liberty. However our lives will be without our much loved and treasured Ben, and no sentence will ever bring him back to us.”Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-67136366763525027072009-03-09T20:48:00.005+01:002018-04-26T20:53:38.890+01:00Ben Foster, my late nephew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJzRLP5eQdj7S43eLg3GHwl7qptTzQjAoM_6DTFbVrTS-C_P5h61aAqJVE1ZbsYnIRr2oYM5OnViLKdtJ7UceP1RPBLohAOO7rbJH1AOJaYZ43uS99V9PiMrZLHpw3s7NY-sqbA/s1600-h/ben_bandw.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5311281435453470658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJzRLP5eQdj7S43eLg3GHwl7qptTzQjAoM_6DTFbVrTS-C_P5h61aAqJVE1ZbsYnIRr2oYM5OnViLKdtJ7UceP1RPBLohAOO7rbJH1AOJaYZ43uS99V9PiMrZLHpw3s7NY-sqbA/s320/ben_bandw.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 278px;" /></a><br />
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On March 9th 2009 a judge at Bristol Crown Court heard how John Claydon fatally stabbed Ben Foster in Bath last year.<br />
The 28-year-old defendant, of Surbine Road, Battersea, pleaded guilty to a charge of murder and was told he would serve at least 20 years behind bars before the Parole Board considers his release.<br />
Kieran Thomas, 29, of Corbet Close, Wallington, Surrey, pleaded guilty to a charge of manslaughter and was jailed for 10 years.He will serve half the term in custody before he is released on licence.<br />
Jailing Claydon, Mr Justice Field told him: “For the offence of murder there’s only one sentence and that’s a life sentence.“You stabbed Benjamin Foster with a long bladed knife in circumstances where he was completely defenceless..<br />
“Nothing I can say will bring any comfort to Benjamin’s family. He was a young man with his whole life ahead of him.”<br />
Ben was described by friends as “the most gentle person you could meet”.<br />
One of three brothers, he grew up in Batheaston and was educated at Ralph Allen School.<br />
At the time of his death he had been working at the Threshers off-licence in Fairfield Park and as a part-time labourer/bricklayer to pay for the flat he was renting.<br />
He had hundreds of friends in the local area and further afield after spending time travelling in Thailand and New Zealand.<br />
He was a keen basketball player and also practised tai chi.<br />
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Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-18538084819645625782009-02-22T11:31:00.006+01:002009-02-22T11:48:05.664+01:00Stating the ObviousThe other day my fan mentioned to me that my recent blogs were a succession of recipes.<br /><br />Thank you for pointing out something of which I was totally unaware, as I blog in a somnambulistic state and am amazed on waking to find that there is a new blog entry!<br /><br />So while you wait for the next blog entry that isn’t a recipe, perhaps you’d like to catch up with <a href="http://mark-mi-words.blogspot.com/2008/11/knock-on-door.html" target="_blank">this</a> and <a href="http://mark-mi-words.blogspot.com/2008/11/illumination.html" target="_blank">this</a> from my archive.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-78908497810993606242009-02-08T10:15:00.006+01:002009-02-09T07:18:55.301+01:00French Onion SoupI made this last night, much better than wearing an extra pullover in these freezing temperatures!<br /><br />Serves 6<br /><br />Ingredients<br />1½ lb (700 g) onions, thinly sliced<br />3 tablespoons extra virgin olive oil<br />2 oz (50 g) butter<br />2 cloves garlic, crushed and finely chopped<br />½ -1 teaspoon soft brown sugar<br />2 pints (1.2 L) vegetable or beef stock.<br />10 fl oz (275 ml) dry white wine<br />2 tablespoons Cognac (Optional)<br />Salt and freshly ground black pepper<br />Home made chunky croutons.<br />Grated cheese.<br /><br /><br />Place the saucepan on a high heat and melt the oil and butter together. When this is very hot, add the onions, and sugar, and stir them well from time to time until the edges of the onions have turned dark – this will take approx 6 minutes. Then reduce the heat to its lowest setting, add the garlic and leave the to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.<br /><br />After that, pour in the white wine, bring to the boil, add the stock, then stir with a wooden spoon, scraping the base of the pan well. As soon as it comes back to simmering, turn down the heat to its lowest setting, then leave it to cook very gently, without a lid, for about 1 hour. Season as required.<br /><br />If it's extra-cold outside, add a couple of tablespoons of Cognac!<br /><br />Spoon into bowls, add chunky croutons, grate cheese over the top and put under hot grill until the cheese has melted slightly.<br /><br />Serve. Remember it will be VERY hot!Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0tag:blogger.com,1999:blog-31652911.post-24591393697797035302009-02-02T09:48:00.004+01:002013-12-05T17:06:04.553+01:00Puy Lentils with Sprout LeavesI’ve adapted this from Thomasina Miers’ recipe.<br />
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This is a very different way to use Brussel sprouts and might even convince entrenched sprout haters to try it!<br />
<strong><br /></strong>Serves: 4-5<br />
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Ingredients<br />
300g Brussels sprouts<br />
350g Puy lentils<br />
2 tbsp extra virgin olive oil<br />
1 large onion or 5 shallots, finely chopped<br />
2 small carrots, finely chopped<br />
2 sticks celery, chopped<br />
3 cloves of garlic, green inner shoot removed and finely chopped<br />
½ - 2 bay leaves<br />
1 tbsp chopped thyme leaves<br />
500ml chicken or vegetable stock<br />
Zest and juice of 1 lemon<br />
Extra virgin olive oil and parsley to serve<br />
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Method<br />
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1 First prepare the sprouts, or, if you can get them, use sprout tops. With a small paring knife, slice a few millimetres off the base and discard. Then cut two or three thin slices off the base of each sprout into a bowl. The leaves will then start to come away from the core. Do this with the knife and add to the bowl. When you come to the core, slice in half or into quarters.<br />
The aim is to have a bowl of wispy, thin sprout slices and leaves that you can add to the lentils. I found this a bit fiddly, but it’s worth persisting with.<br />
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2 Put a saucepan of lightly salted water on to boil, add the lentils and allow them to cook for approx 10 to 15 minutes until the lentils are just tender but still have a nice bite to them.<br />
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3 In another pan, add a slug of olive oil and sweat the shallots or onion gently until soft and translucent.<br />
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4 Add the carrot, celery, garlic and bay leaves and cook over a low to medium heat until the vegetables are soft (about five minutes). Add the sprout leaves and thyme and stir-fry for a few minutes before adding the drained lentils and stock.<br />
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5 Cook together for about five minutes until the stock has been absorbed and the sprout leaves have wilted. Take off the heat, (add lemon juice, zest and chopped parsley, all optional), and drizzle with your best-quality olive oil. Season to taste and serve.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com1tag:blogger.com,1999:blog-31652911.post-50260762800592963912009-01-31T19:10:00.008+01:002013-12-05T17:07:37.781+01:00Pea and Broad Bean risottoThe quantities are enough for 2 reasonable portions.<br />
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Vegetable stock approx 750ml - 1 Litre. I used Knorr vegetable stock cubes (hangs head in shame!!)<br />
White Wine (optional)<br />
25-50g butter<br />
Extra Virgin Olive oil<br />
1 medium or small leek finely chopped<br />
3 shallots finely chopped (or half an onion)<br />
170g Arborio rice<br />
Fresh or frozen small broad beans, about 5 tablespoons worth<br />
Fresh or frozen peas 50-100g<br />
Clove of garlic finely chopped<br />
Parmesan cheese (or whatever cheese you fancy)<br />
Salt and pepper<br />
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Put the stock in a saucepan and heat until almost boiling. Then turn down the heat and keep it on a very low simmer.<br />
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Heat the butter and a dash of oil in a saucepan over a medium heat. Add the leeks and shallots/onions and cook for 1-2 (or more) minutes until soft but not brown. Add the garlic and stir well.<br />
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Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening (about a minute). Add a glass of white wine now if you wish and stir until absorbed.<br />
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Add the stock a ladle at a time and stir until absorbed. After 15 mins or so add the broad beans and peas. Continue to add the stock at intervals, as before, until the rice is tender (about 18-25 mins in total).<br />
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Grate in some Parmesan (or cheese of choice!) and season. Mix well and remove from heat. Spoon into bowls and add some more Parmesan (or your chosen one!) to finish.Markhttp://www.blogger.com/profile/00870424876173842980noreply@blogger.com0