A long weekend away

We’ve been away again for a long weekend in Lincolnshire, which included a night’s stay in Lincoln. After walking around admiring the cathedral, pictured above, we had an interesting audio tour at the Medieval Bishops’ Palace (have a free year of membership of English Heritage, hurray!) A drink in Widow Cullen’s Well pub after all the walking, including up Steep Hill and exploring the old part of the city, was definitely restorative. That evening we had what turned out to be a mega dinner at Ribs ‘n’ Bibs. The beef ribs were gooood, but we couldn’t finish our food. A plateful for one, would actually be plenty to share.

I also got another fix of the seaside, albeit courtesy of the North sea. It is not, it has to be said, as pretty as the Atlantic sea which surrounds West Cornwall, but it is good to walk along to Sutton. I certainly felt I needed to walk at least 5 miles! We walked 8 by the end of the day.

 If you grew up with traditional English bucket and spade holidays, like I did, then Mablethorpe is your place for an enjoyable day out. I doubt it’s altered since the 1970s. There is a small fairground, arcades, cafes, ice cream stands, rock and sweet shops, souvenir shops and donkey rides on the beach. We’ve been popping there for years now and it doesn’t seem to have changed in a single way. Did you spot a Mum being buried in the sand?!img_3470 My cousin hosts several BBQs from early summer to mid-autumn for family and different groups of friends. We try to go to one, or maybe two, each year. They’re always good fun, with everybody mucking in. The informal rule is that every time you go to and from the cottage, across the tiny lane to her field, you take something. I have to admit that the (huge) glass of champagne I had on arrival went straight to my head, so the only thing I initially managed to take across was another glass of champagne! But if this was hash-tag land I’d probably be typing #winwin.

As far as stereotypes go the men conformed and ruled the two barbecues, there’s always one for meat and the other strictly for veggie foods. I grabbed my chance to cook, when someone left their post to top up their glass of red. I enjoyed flipping a batch of home-made halloumi burgers. (Recipe here, but made with some grated carrot, not heaps and no courgette as we found before that it’s too ‘wet’.) Apart from that I did a lot of chatting, took some photos and nibbled delicious food. That was all fine by me!

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I’ve had a week’s self-imposed ban of no crochet or knitting, to rest my elbow. It flared up in irritation at all the long rows of knitting I’ve been doing. I’ve tried a few rows of both knitting and crochet and it’s a feeling bit sore again. It’s definitely the knitting, as crochet has never really affected it. I’ll concentrate on finishing the Wave Blanket, then go back to the Garter Stitch Blanket and see how it goes. It’s not the end of the world if I just add a row or two a week. Or every other week. As you know, I started it to use up odd balls of DK yarn, and to have an easy project for pub knitting with the girls. It doesn’t matter how long it takes to finish. It’s a shame though as I have enjoyed adding to it and blending the colours.


My library books this week couldn’t be more different; Sweet Temptation was total fluff, but quite enjoyable. It tells the stories of three women who are overweight and become friends through joining ‘Fatbusters’. Ahem…I’ve glossed over the homeward bound visit to Melton Mowbray, home of Pork Pies and Stilton Cheese, but I’m back on lots of fruit and salad now! Vinegar Girl will be my next read; it’s a retelling of The Taming of the Shrew. It’s ages since I read an Anne Tyler novel.

What have you been eating? Do you use your local library? Have you seen the sea lately?
If you’d like to share what you’re making and reading every Wednesday too, leave a link in the comments. Don’t forget to link back to this post on your blog, and use #yarningalong on social media, so others can find us and join us in Yarning Along.

 

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Hotter than Ibiza

My friend just sent a photo on WhatsApp of her legs up in the garden, with a glass of what she claims is water. It looks suspiciously like a vodka tonic to me but I don’t blame her if it is; as today it’s been hotter than Ibiza, Paris and New York, to name a few. 31 degrees! That’s hot for a country whose houses are all well insulated against the cold, where most people have wall to wall carpets and noooo A/C.

The frogs (we think, though maybe they’re toads and we’ve mistakenly identified them for years?) are taking it in turns to bask on the edge of the water tank in the garden. This is a tiny one. The bigger one was there yesterday and you can see s/he here

I tried to do some crochet, but it was really too hot and I had to give up when I realised the yarn was actually squeaking through my fingers….that’s pretty gross isn’t it?!

Instead I used my Nespresso machine and aeroccino to make iced coffees for the first time. Oh yes, there will definitely be more of these scrummy drinks.

For one iced coffee: make 40ml of espresso coffee, 90ml of cold frothy milk and 1-2 tsp of sugar syrup. Pour the hot coffee over lots of ice, mix in the sugar syrup and then stir in the milk.

I made a jar of sugar syrup for cocktails a while back and was so glad it was already there sitting in the fridge. I reckon an iced coffee habit is impending, so I’m sure I’ll have to make some more!

Iced tea 

   
Make a pint of tea, I used Tetley Berry Burst Flavoured Green Tea. Leave to steep till strong. 
Add honey to taste and sprigs of mint. Leave the mint to infuse for a while. 

Double the liquid with a pint of cold water if you’re in a hurry to drink it immediately, but if you can make it ahead it’s better to leave the tea to cool and it will obviously be stronger. 

Add frozen raspberries, a few fresh sprigs of mint to decorate and lots of ice.

Of course you can always omit the raspberries and add whatever fruit you have to hand; such as slices of lemon, orange, lime or other fruit.
Enjoy!

Fruit smoothie 

 This is the nicest smoothie I’ve made, apart from the watermelon based ones when I added vodka last summer, but that’s another story!

Fruit Smoothie 

Serves 1 

50g frozen raspberries

1 banana 

1 175g strawberry muller light yoghurt

150ml skimmed milk

Put all in a blender and whizz until smooth.

—-

You can use fresh fruit but I much prefer using frozen as it makes a deliciously cold smoothie. If you use ice it melts and dilutes the flavour. 

If you use less yoghurt adjust the milk ie: 120g yoghurt, 200g milk. 

Play around with the yoghurt flavour or use plain, and try different fruits. Grapes are a bit weird as you get bits of skin and it doesn’t look so appealing!

If you have any good smoothie recipes, using fruit or veg, or both, please let me know.
 

Polenta Bread Recipe

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It’s definitely homemade soup and toast weather at the moment especially with the threat promise of snow which hangs over each day at the moment.

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Back in the summer I bought this huge bag of cornmeal, aka polenta, to make a lemon polenta cake when we had guests here for lunch. Since then it’s sat in the pantry neglected really, apart from the first time I tried this polenta bread recipe. Yesterday seemed the perfect opportunity to bake some more and I’m so glad I did as it’s really delicious.

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This is the bread recipe book I use most. I first borrowed a copy from the library to try a few recipes. This had such good reviews on Amazon UK, and I was still using recipes I’d photocopied, that it seemed daft to ask for any other book for my birthday last year. A good decision as I haven’t had a disappointing loaf yet!

I thought I’d share the polenta bread recipe with you in case you have need for a soup and bread meal too.

Polenta Bread

Makes 1 loaf
Preparation time: 15 minutes + proving + 25 minutes
Freezing: Recommended

“Polenta (or maize flour) has a slightly grainy texture and a vivid yellow colour that makes an everyday loaf a little more interesting”

350g (12oz) strong white bread flour
115g (4oz) polenta, plus extra for sprinkling
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fast action dried yeast
25g (1oz) butter, melted
275-300ml (9-10 fl oz) hand-hot water

1) Combine the flour, polenta, sugar, salt and yeast in a mixing bowl. Add the butter and water and mix to a soft dough.
2) Turn out onto a floured surface and knead for 8-10 minutes until smooth. Cover and prove in a warm place until doubled in size.
3) Grease a baking sheet and sprinkle with polenta.
4) Knock back the dough and shape into an 18cm (7″) long oval. Place on the baking sheet. Using a sharp knife, make deep cuts on alternate sides of the loaf.
5) Cover and prove until doubled in size.
6) Preheat the oven to Gas Mark 7 / 220oc / 425of
7) Sprinkle liberally with polenta and bake for about 25 minutes until golden. Cool on a wire rack.

From Women’s Institute Bread: Over 100 Easy-to-Make Recipes by Liz Herbert.

** I didn’t have any butter so used a tablespoon of olive oil this time. It worked well, although the slightly buttery taste is best. I use my Kenwood mixer and dough hook, so cut down kneading time by half (to around 5 minutes). To knock back the dough I give it a quick whizz again in the mixer. In the winter the warmest place for proving is the airing cupboard, so put the covered (cling film) mixing bowl there. Typically it takes an hour, to an hour and a half to double the first time. I put the oven on to heat after about 30-40 minutes, while the dough proves the second time, then it’s reached temperature by the time the dough has doubled.”**

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Polenta bread is best eaten fresh, when it’s moist and the knife slides through each slice as if it’s butter. It seems to go stale quite fast, but that’s no matter as it makes the crunchiest, tastiest toast. Perfect with chilli and lentil soup! Here’s the soup recipe.

What are you enjoying cooking and eating at the moment?

Soup days

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Although the weather has been mild and warm lately I’ve already thrown myself into soup making. I really love trying different recipes, and old favourites, every autumn and winter. The week before last I made Curried Sweet Potato from the River Cottage Veg book, last week it was my old fave Chilli lentil and tomato soup. The recipe is here, blogged a few years ago, if you fancy making it. Times flies etc when you’re blogging…

This morning it’s so much cooler that I made a batch of soup for our lunch. It’s Moroccan tomato and chickpea soup with couscous from the Good Food website. Spicy and hearty this is a goodie. I used 400g of homegrown tomatoes, rather than a can, as we’re still ripening bowlfuls around the house. (My ipad is on 2% so this post is a race against time!)

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Moroccan tomato and chickpea soup with couscous

By Barney Desmazery

Serves 4

  • 75g couscous
  • 3 tbsp olive oil
  • 750ml hot vegetable stock
  • 1 large onion, finely chopped
  • 1 carrot, chopped into small cubes
  • 4 garlic cloves, crushed
  • half a finger of ginger, peeled and finely chopped
  • 1-2 tbsp ras-el-hanout
  • 1 tbsp harissa paste, plus extra to serve
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • juice ½ lemon
  • roughly chopped coriander, to serve

Method

  1. Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  2. Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  3. Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

    Recipe from bbcgoodfood.com

    :: I used only 1 tbsp of olive oil for the veg and none in the couscous
    :: I omitted the chickpeas, it was filling enough without
    :: Blended half the soup in my liquidiser as it was a bit ‘skinny’ for me with all the cherry tomatoes, it was a lovely consistency
    :: Used 1 3/4 tbsp of ras-el-honout as it was all I had left, but that was perfect for a good spicy kick with the harissa

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    What are you up to?

Polenta bread

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I baked my usual couple of loaves last Friday and decided to also pick a new recipe to try from my Bread book. (I can’t recommend this book enough, I’ve made quite a few different loaves and they’ve all turned out well.) I’d ordered some polenta, aka fine cornmeal or maize flour, for a lemon polenta cake for dessert on Sunday. There was only the option of buying a 1kg bag so using some for a loaf seemed like a good idea!

I put this photo on IG and had a request for the recipe – so here goes:

Polenta Bread

From Bread by Liz Hebert, this is a Women’s Institute recipe book.

Makes 1 loaf. Can be frozen.

350g (12oz) strong white bread flour
115g ( 4oz) polenta, plus extra for sprinkling
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fast action dried yeast
25g (1oz) butter, melted
275g-300ml (9-10 fl oz) hand-hot water

1) Combine the flour, polenta, sugar, salt and yeast in a bowl. Add the butter and water and mix to a soft dough.
2) Turn out onto an unfloured surface and knead for 8-10 minutes until smooth (I use a dough hook on my mixer and knead for about 5 minutes.) Cover and prove in a warm place until doubled in size (Up to an hour but depends on warmth.)
3) Grease a baking sheet and sprinkle with polenta.
4) Knock back the dough and shape into an 18cm (7 inch) oval. Place on the baking sheet. Using a shape knife, make deep cuts on alternate sides.
5) Cover and prove until doubled in size.
6) Preheat the oven to Gas mark 7 / 220oc / 425of
7) Sprinkle liberally with polenta and bake for about 25 minutes until golden. Cool on a wire rack.

This loaf has a really nice texture and flavour. Family ate the rest of the loaf – so it’s definitely a tried and tested approved recipe.

Happy Friday everyone!

Roasted tomato & garlic summer soup

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I’m happy to class myself as a tomato bore at the moment! I don’t mind if you’re thinking it…

There are various bowls around the kitchen full of ripe and ready to eat tomatoes, alongside those still ripening. It’s fun deciding what to eat them with. We had bacon and vegetable risotto with roasted tomatoes (simply cooked in the oven with a drizzle of olive oil, nothing else, they are so sweet) last night.

When I got up this morning I really fancied making a light summer soup for lunch. The temperature has dropped by about 10 degrees in the last few weeks, instead of a blissful 28 0c it’s now 17/18 0c at best and feels so cold!
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There are many versions of this soup floating around the net and I’ve made own version; using homemade garlic oil. I always have some on hand for when I’m feeling lazy and use it instead of fresh garlic, or if in this case, I want an extra garlicky kick to a dish. It’s easy: just add 3-4 peeled and halved garlic cloves into a glass jar or small bottle of olive oil and leave to steep for a few days. When it’s all used up I throw away the garlic, wash the bottle and begin again with fresh.

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I love all the bright colours. Don’t worry about the amount of garlic in the recipe, when it’s roasted garlic loses it’s stinkiness and just becomes rich and sweet in flavour. I’ve just opened the door for a delivery and the guy didn’t recoil when I breathed over him to sign for the box!

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While the vegetables roasted I hung out a basket of washing, a lot of looking at the sky, muttering and toe crossing went on. So far it hasn’t rained…

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The tray of charred vegetables might not look like much, but they smelt delicious. Ok, so this next bit might not seem a good advertisement; but if you do have a smoke alarm I’d recommend keeping the kitchen door closed while you’re roasting the vegetables. That’s a little tip I’ve learnt when I make my roasted butternut soup in the winter time!

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Make sure you scrape the roasting tray out well;  you want to use every bit of caramelized vegetable that you can, to give the soup as much flavour as possible.

The black specks you see in the soup is ground black pepper.

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Yum, yum in my tum.

Roasted tomato & garlic summer soup

1 tbsp (garlic) olive oil
500g ripe tomatoes, quartered
2 large red onions, peeled and cut into wedges
1 bulb of garlic, divided into peeled cloves
1 red pepper (or 1/2 a red & 1/2 a yellow pepper) deseeded and quartered
600ml / 1 pint hot vegetable stock
3/4 – 1 tbsp balsamic vinegar
3/4 – 1 tbsp Worcestershire sauce
Salt & pepper
Fresh basil leaves to garnish

Preheat oven to 220 0c/400 of/ gas mark 7

::Put the vegetables into a large roasting pan, drizzle with the olive oil and season
::Roast for about 45 mins until the edges are charred. I gently turn them all over after 15 and then 30 minutes. The house fills with a delicious smell.
::Remove the tray from the oven and leave the vegetables to cool
:: Whizz the roasted vegetables with the balsamic vinegar and Worcestershire sauce (add quantity to taste, I’d recommend 3/4 tbsp of each) and stock in a food processor or a liquidizer
:: Put the soup through a sieve to remove tomato skins, easing the last of the liquid through by rubbing the vegetable skins etc with the back of a ladle
:: Reheat, scatter with torn basil leaves to serve

If it’s tropical where you are (lucky things!) you can serve this summer soup well chilled with a few ice cubes in the soup.

Serves 4

Enjoy!

Yet more chickens! / Yummy naughty recipe alert!

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Happy Easter everyone!

These sweet and salty treats are the kitchen equivalent of crack cocaine according to the cookbook. That alone is a hilarious comment in light of recent news. But it is so true. They are extremely naughty and calorific but for special occasions I reckon you just have to do these things.

I’ve made sweet and salty bars for Christmas treats before, as well as Easter, and they’re always enthusiastically received. I remember my sis in law telling me she used to sneakily eat some over the sink when my nieces were tiny and eating a healthy breakfast. That sums up sweet and salty!

If I asked you to guess which celebrity chef came up with this recipe I bet you’d guess from the decadent ingredients alone. I doubled the ingredients as I made enough for eight generous bags, that was a whole block of butter. Yikes, but also Mmmm!

Sweet and salty crunchie nut bars

Ingredients
200g / 7oz dark chocolate
100g / 3.5oz milk chocolate
125g / 4.4oz butter
3 tbsp golden syrup
250g / 8.8oz salted peanuts
6 x 40g Crunchie bars
1 baking or foil tray, approximately 30 x 20 x 5 cm. (if using a baking tin line with foil.)

Break up the chocolates into pieces and place in a heavy bottomed saucepan, add the butter and golden syrup. Melt gently under low heat.

Tip the peanuts into a bowl. Break the Crunchie bars into smallish pieces by hand (I put mine into a freezer bag and give them a good tap with a rolling pin – very satisfying!) then add them to the peanuts.

Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars. Mix together well and spoon into the prepared tin. Smooth the top of the mixture.

Place in the fridge for around 4 hours until its set, then cut into pieces. (I use two 25cm or 20cm circular loose bottomed tins – depending on how thick I want it – cut it into slices and then smallish pieces to enable furtive breakfast snacking.)

Yes, it’s a Nigella recipe.

Knitting idiocy, darning idiocy & a bowl of coconut porridge

20140209-195937.jpg I can’t quite believe I blithely said that I would cast on, and take this lace pattern to a new knit group a friend and I visited last week. What was I thinking?! Especially as I’ve said here that I’ve always taken crochet or something easy to knit while I chat and drink. So, I cast on the 70 odd stitches, knitted 3 lines chanting k2tog, yo, ssk, psso etc and realised I’m just going to either knit a cobweb, or seem like an total oddball. I grabbed the rest of a ball of bamboo cotton, my little notebook and knit another waffle knit cloth. I still had to concentrate but it was far easier than doing the lace pattern chant and appearing really antisocial.

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For my usual knit group later in the week I took some Not so soothing (after all) granny squares  and sat darning the ends in for the whole evening, until my eyes felt like they were bleeding. So, that’s 480 – 140 = 340 to go. Never again, NeVeR. It’s a crochet wasteland at the moment here I know. But if I start something new the granny squares will be permanently in my Yarndale bag undarned.

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I’m not (really) going to mention the amount of water that’s surrounding us, and which has the potential to flood the house. There’s no point getting worked up or worried at this point. We were on flood alert over Christmas and it came to nothing. Although the cumulative effect of all this rain means we have fields and fields and fields underwater all around and impassible roads…. I was awake, looking out of all the windows, in the early hours last night just checking that the neighbours weren’t canoeing along the road. We had a huge storm and I think the high wind woke me up, plus the fact I’d checked the flood status (‘on alert’) before bed meant it was on my mind. Anyway, let me share my gorgeous recipe for a warming, very filling breakfast in these rainy times. I keep making it and never ever need to eat before lunch after this bowl of yumminess.

Coconut porridge

45g porridge oats
300ml skimmed milk
2 tsp light brown sugar
1tbsp desiccated coconut

Put all in a pan and cook on low for at least 15-20 minutes. You get the creamy flavour from the porridge with added texture of the coconut, sweetness and flavour of the brown sugar. It is DELICIOUS.

I’ve had banana porridge, apple, cinnamon over the last 4 months, and also eaten it plain, but this coconut version is my current favourite. I was rooting about in the pantry one morning for something different to add to it and came across the coconut. It was leftover from when I’d baked a coconut and cherry cake last autumn. Try it and let me know what you reckon? MMmmm roll on tomorrow morning.

My current reading…

Printed book: Park Lane by Frances Osborne.

Kindle: re-reading (guilty pleasure) The Friday Night Knitting Club by Kate Jacobs.

Audio book: I’m really enjoying Red Joan by Jennie Rooney,  narrated by Juliet Stevenson. I’ve listened to other books she’s read and love her style (I keep hearing a cello at certain times as I strongly associate her with Truly, Madly, Deeply but that’s not too distracting!) It’s turning out to be a cracking story with mystery, intrigue and some complex characters.

Thanks for your recommendations last week.

Try this yummy salad

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Tomato & avocado salad

:: Toast some pumpkin seeds in a dry frying pan over a medium heat (keep an eye on these, keep tossing them to turn, as they can pop and jump out of the pan after a while!)
:: Use your potato peeler to make courgette ribbons, add halved baby tomatoes and cut up sugar snap peas.
:: Mash half an avocado and toss that in with a bit of salt. Sprinkle in the seeds
:: Enjoy. It’s gorgeous.

A bit of crochet, a bit of baking

We’ve been having lovely weather here in the south of England after what was weeks and weeks and weeks of rain. There’s a bit of a festive looking forward to the Olympic opening ceremony vibe in the air at the moment too.

I had a request to crochet another dishcloth since the one I made in January has now come to the end of its useful life. So, I sat in the garden and whipped up a new one with my stash of dishcloth string. This time it’s rows of alternating doubles and trebles for extra strength and scrubability (new word invented?)

I’ve been making banana bread too….

….Nearly ate the first slice before remembering to take a piccy! Ooops.

Banana bread

300g ripe bananas, 15ml lemon juice, 125g shelled chopped walnuts, 75g unsalted butter, 175g dark soft brown sugar, 50ml walnut oil (I don’t have any so used olive oil) 1tsp mixed spice, 3 medium eggs (I used 2 large since it’s what I had) 325g wholemeal bread flour, 1.5 tsp bicarbonate of soda, demerara sugar

Line a 2lb loaf tin with non-stick paper, heat oven to 180 oc (160 fan assisted) 350 of / Gas mark 4.

Peel the bananas and mash with the lemon juice until smooth. Stir in the walnuts and leave to one side.

Gently melt the butter in a pan, tip into a mixing bowl with the sugar, oil and spice. Add the eggs one at a time, beating well after each addition, until everything is evenly combined.

Sift the flour and bicarb into a bowl, adding the bran caught in the sieve to the flour in the bowl. Beat half the flour into the egg mixture, fold in the banana and walnut mixture, then fold in the remaining flour gently.

Spoon into the loaf tin and smooth the top. Sprinkle some demerara over the top and bake for 60-70 minutes, or until a skewer comes out clean.

Dan Lepard recipe: taken from The Guardian…oh ages ago.

This is substancial but surprisingly light in texture.

Chilli & Lentil soupyness

It’s grey and rainy today. In the middle of our wonderful summer! Yes. This is irony.
I wondered about salad for lunch and then decided what I really craved was lentil and chilli soup. I just felt the need for something warming. It’s a BBC Good Food recipe that I’ve used time and time again, usually in the winter months!
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Do you fancy making this too?

Lentil & tomato soup

Heat a pan and dry-fry 2 tsp cumin seeds and a good pinch of chilli flakes until they smell nice and pungent.
Add a tablespoon of oil and chopped red onion, cook for five minutes.
Stir in 140 g of split red lentils with 850ml of vegetable stock and 400 g can tomatoes. Simmer for 15 minutes until lentils have softened.
Whizz in a liquidiser or use a stick blender until its chunky. Put back into the pan and add a few tablespoons of chick-peas. Makes 4 portions. Serve garnished with chopped coriander and a swirl of yoghurt/creme fraiche/double cream.

Yum!

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It’s the weekend

Today for lunch I made Spiced bulghar, chickpea and squash salad It’s scrummy. Absolutely delicious.

• 1 butternut squash, about 1kg/2lb 4oz peeled, seeded and cut into small chunks
• 2 red peppers, seeded and roughly sliced
• 2 tbsp harissa paste
• 1 tbsp oil
• 140g bulghar wheat
• 600ml hot vegetable stock
• 1 garlic clove, crushed
• juice of ½ lemon
• 150g natural bio-yogurt
• 400g can chickpeas, drained and rinsed
• 180g bag baby leaf spinach

::Heat the oven to 200c/fan 180c/gas 6.

::Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.

::Meanwhile put the Bulghar wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite.

::In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.

::Let the Bulghar wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach – the leaves may wilt a little.

::Season, if you want, drizzle with the garlicky yogurt and serve warm.

Recipe from the BBC Good Food website

***The changes I’d make to the recipe are to roast the garlic with the butternut and peppers, but still have a yoghurt-lemon dressing as this works really well drizzled on top. I’d also recommend seasoning the vegetables before they go in the oven.***

And with the dressing….

This is a really tasty, healthy and filling lunch. Win win!

I’m going to crochet a few more of these over the weekend…

….while I wait for the feather cushion pad I ordered for the blooming flower cushion. The circle for the back is now complete too. It’s just a case of waiting patiently for it to arrive. I’ll post a picture when the cushion’s complete. The part I’m really looking forward to is dc-ing around the edges. Joining using dc stitches is my favourite joining method, so far.

Enjoy your weekend.