I always know when life is ropey, I get out my frying pan.
No proper dinner cooked you see. A mess of sausages, eggs, hash browns and beans are served instead of a proper meal.
This kind of fare was what I used to eat as a youngster 1970 - 1978 and always on a Saturday. Late morning Mum and dad would walk briskly to the betting shop while I prepared eggs, bacon, tomatoes and sometimes even mushrooms. Never had chips, they were deemed a treat only to be had now and again.
Fried food was happy -go- lucky food. How times have changed. Now a quickly prepared fry-up is a sign of melancholia.
But not to worry I'm back to making casseroles tomorrow. Happy Days....
Thursday, 29 May 2014
Wednesday, 28 May 2014
A reliable old chum
Spaghetti Bolognaise.
With garlic bread. Followed by ice cream.
Nothing much to write home about?
It is if the bolognaise is good.
Meaty with beef and bacon, sweet with tomatoes and touch of sugar, robust with a dash of Balsamic vinegar and lots of fresh herbs. Pungent with garlic and onions. Delicious with spoonfuls of green pesto. Spicy with black pepper. Yes, it's yummy, if the bolognaise is good.
I haven't had time to make my own pasta so I've opened a packet. The garlic bread is from the Co-Op, a bloomer shaped rough textured loaf flavoured with fresh garlic, ready to be warmed and then buttered. The Co-Op has a fair selection of rustic type bread, I prefer to make my own usually but now and again the brown wrapped bread from the local shop does the job.
Ice Cream seems fitting to polish off off an Italian style meal.
I used to make a lovely mango ice cream, but I tend now to stick with vanilla. As I'm short of 'me' time I'm using more and more chop bought ices. And the nicest one I've tasted so far is Carte D'Or. For taste it's a stunner. For economy and taste I like Morrisons vanilla flavour ice cream.
But if I was rich I'd buy Green and Black's ice cream. I've had chocolate and I've had vanilla, both were too good! My dad introduced me to G&B and I've never forgotten the taste. Rich smooth creamy. An indulgence I sadly miss.
So for tonight's tea an old favourite. Served in blue and white soup plates with warm bread and butter and grated cheddar cheese. No veg or salad. Then, small bowlfuls of ice cream with crushed biscuits on the side.
With garlic bread. Followed by ice cream.
Nothing much to write home about?
It is if the bolognaise is good.
Meaty with beef and bacon, sweet with tomatoes and touch of sugar, robust with a dash of Balsamic vinegar and lots of fresh herbs. Pungent with garlic and onions. Delicious with spoonfuls of green pesto. Spicy with black pepper. Yes, it's yummy, if the bolognaise is good.
I haven't had time to make my own pasta so I've opened a packet. The garlic bread is from the Co-Op, a bloomer shaped rough textured loaf flavoured with fresh garlic, ready to be warmed and then buttered. The Co-Op has a fair selection of rustic type bread, I prefer to make my own usually but now and again the brown wrapped bread from the local shop does the job.
Ice Cream seems fitting to polish off off an Italian style meal.
I used to make a lovely mango ice cream, but I tend now to stick with vanilla. As I'm short of 'me' time I'm using more and more chop bought ices. And the nicest one I've tasted so far is Carte D'Or. For taste it's a stunner. For economy and taste I like Morrisons vanilla flavour ice cream.
But if I was rich I'd buy Green and Black's ice cream. I've had chocolate and I've had vanilla, both were too good! My dad introduced me to G&B and I've never forgotten the taste. Rich smooth creamy. An indulgence I sadly miss.
So for tonight's tea an old favourite. Served in blue and white soup plates with warm bread and butter and grated cheddar cheese. No veg or salad. Then, small bowlfuls of ice cream with crushed biscuits on the side.
Sunday, 18 May 2014
Saturday, 10 May 2014
Gloria's Fish and Egg Pie Serves 4. Generously.
Poach a mixture of fresh salmon, smoked haddock and cod in 600 ml milk till tender and flaky. ( I bought 200 g of fish pie mix from Morrisons fishmongers to which I added two cans of canned tuna)
Meanwhile boil some potatoes, I use lots because I love mashed pots.
When the fish is cooked, usually about ten minutes, drain off the milk and put the fish in a bowl.
Make a roux with 50 g butter / 50g plain flour.
Re-heat the milk to boiling and add the flour mix, whisking like mad all the time, till you have a smooth sauce.
Add the fish and two cans of tuna, drained.
Gently fold in.
Season with salt, pepper, grated nutmeg and lots of fresh chopped parsley.
Pour into baking dish and top with buttery mashed potatoes.
Bake till bubbling and mash is slightly browned, about 45 minutes.
I always serve this with peas and tomatoes. Bit unoriginal but it's the taste that matters!
For pudding...
Ice cream.
Meanwhile boil some potatoes, I use lots because I love mashed pots.
When the fish is cooked, usually about ten minutes, drain off the milk and put the fish in a bowl.
Make a roux with 50 g butter / 50g plain flour.
Re-heat the milk to boiling and add the flour mix, whisking like mad all the time, till you have a smooth sauce.
Add the fish and two cans of tuna, drained.
Gently fold in.
Season with salt, pepper, grated nutmeg and lots of fresh chopped parsley.
Pour into baking dish and top with buttery mashed potatoes.
Bake till bubbling and mash is slightly browned, about 45 minutes.
I always serve this with peas and tomatoes. Bit unoriginal but it's the taste that matters!
For pudding...
Ice cream.
Monday, 5 May 2014
Friday, 2 May 2014
Fishday
A batch of pink salmon fishcakes will soon be fried...
Mash some potatoes. Add butter, parsley, chives, dill, lemon zest and juice, grating of nutmeg and dash of cayenne, black pepper and salt, Finally add the salmon and mix thoroughly. Don't over mix otherwise it'll go gooey.
Form into patties, coat in flour and fry for a few minutes either side.
I sometimes egg and crumb them. Adds a crunch.
Tonight though they are au naturel.
Chips, peas, tomatoes, pickled onions, bread and butter on the side.
Ketchup and vinegar too.
No pudding.
Food Memory no# 45
Fried egg sandwiches made by me for dad. Date 1975. Usually at 10 pm watching The Horse of the Year Show from Wembley.
White bread, Anchor butter, crispy edged soft yolked eggs and tomato ketchup.
Mmmmm
Mash some potatoes. Add butter, parsley, chives, dill, lemon zest and juice, grating of nutmeg and dash of cayenne, black pepper and salt, Finally add the salmon and mix thoroughly. Don't over mix otherwise it'll go gooey.
Form into patties, coat in flour and fry for a few minutes either side.
I sometimes egg and crumb them. Adds a crunch.
Tonight though they are au naturel.
Chips, peas, tomatoes, pickled onions, bread and butter on the side.
Ketchup and vinegar too.
No pudding.
Food Memory no# 45
Fried egg sandwiches made by me for dad. Date 1975. Usually at 10 pm watching The Horse of the Year Show from Wembley.
White bread, Anchor butter, crispy edged soft yolked eggs and tomato ketchup.
Mmmmm
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