Monday, January 21, 2013

Cauliflower and chickpea curry... by River Cottage...

You know I just LOVE Indian! You also know that I don't need meat to consider my dish/meal complete and to feel satisfied. This is a very light curry and an easy one to prepare. I enjoyed it with rice but I'm sure a naan would be equally appreciated. You could always add some other vegs like peas or broccoli, but I followed the original (the fact that I'm a huge fan of cauliflower was a bonus!). Hope you'll enjoy this one - and I also hope you'll swap that burger/steak/chicken breast for something meat free...



How to make it...

Thursday, January 17, 2013

Farmer's cottage pie... something for long, cold winter evenings...

I know there's nothing like "farmer's cottage pie", it's my name and I'm happy with it :) I've named it like that because of addition of extra vegs, which you wouldn't normally find in a traditional cottage pie. I grab every opportunity to add more vegs to my cooking, especially when cooking for my family (my 2 lil Girls). I'm admitting that I'm myself, well below the target of "5 a day" but with dishes like that I just hope I'm redeeming myself slightly... Cottage pie (or any kind of pie for that matter!) is THE perfect dish for a weather we're experiencing now - cold, windy, rainy and long, dark days... comfort food was created for days like today, especially in Ireland (where it seems to rain 11 months out of 12.... and I'm NOT kidding here when I say that!).
Hope you'll enjoy my little farmer's pie and please do experiment yourself and try adding more, different vegs (basically whatever you can find in your kitchen).

PS. It's also a great "freezer dish". What you have to do is just arrange your 2 layers in an oven proof dish (which you can also freeze, I'm always using those silver trays - no washing afterwards either!). Wait for everything to cool dawn and freeze. ready for those busy days or when you just don't feel like cooking.



How to make it...

Monday, January 14, 2013

Stuffed peppers with new potatoes, feta and pesto... by River Cottage...

Doesn't matter if you are a vegetarian or not, you should like this dish! At my home we try and eat a "meat-free" dinner at least few times a week, not once. This was a great lunch, but in my opinion it would be an amazing idea for a starter (if you give only half of the stuffed pepper per person - they are filling!) or a main dish for a dinner party for one of your vegetarian friends. You have literally only 4 ingredients here, but the combination of them works so well! I just loved it and will make it again, again and again in the future :) Oh, I've used good quality shop bought, ready made green pesto, as I have to admit of being a little bit lazy to make my own - but you can always make your own...!



How to make it...

Friday, January 11, 2013

Spaghetti alla carbonara... recipe by Rick Stein...

At our house we eat pasta dishes a lot, this one was inspired - and the recipe is exactly the same one - by one of Rick Stein's programmes. I've cooked spaghetti alla carbonara before but... I have to admit that I've added the cream. There is an ongoing debate whether the cream should be used to make the sauce or not. Italians will tell you that you can't add cream, as it's not the proper way of doing carbonara. People outside the Italy will tell you that thanks to the cream the sauce is better - thicker and creamier... Decision is yours, but... I think I'll stick with "the real deal" and won't add the cream anymore to my carbonara, I always say that if something isn't broken - why fix it! ;) Enjoy!



"The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese (...) There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification.It seems more likely that it is an urban dish from Rome, although it has nothing to do with the homonym restaurant in the roman Campo de' Fiori square." - by Wikipedia.org

How to make it...

Tuesday, January 08, 2013

Spiced pork in the jar... a meat preserve...

Any types, kinds of food preservation is very popular in Poland and Eastern Europe. Hubby tried to make a meat conserve twice already - the result was only "so-so". As the say "third time lucky"... and indeed it was! He experimented previously with different types of meat, having it in different sizes with different spices/additions.... and finally he found the best combination - which you can find below!
This process uses cheaper cuts of meat and what's even more important - you know what you're eating! No chemicals, unnatural preservatives in your food!
Please do try and make it! You will be pleased with the result! I promise :)




How to make it...

Saturday, January 05, 2013

Spiced spinach & potatoes...

Welcome in the New Year! I know we all have some kind of resolutions with the New Year and food, like - I'll start eating healthier, I'll eat more fruit and veg, I'll actually start cooking from the hundreds of cookbooks I'm only buying with an intention to cook from... Well, with the below recipe all three things mentioned above are "checked" :)
It's a vegetarian dish, quite healthy one & one of the cookbooks was actually used - instead of only "looking good" on the shelf ;)
You can eat it as an accompaniment to a main meal or do what we did - add a fried (or maybe poached) egg to it and you have a nice brunch/lunch!
Hope you'll enjoy it - I know I did!


Recipe comes from River Cottage's cookbook "Veg everyday".

How to make it...