Shamelessly pilfered from my friend Vikki (do visit her site Get Fitter for more tips or sign up to her fab newsletter)…
Cheesey balls January 21, 2008
I just wanted to post about my newfound recipe…. When I was done with ruining yet another pan of rice (don’t even get me started on couscous) and lamenting over my past life as a budding chef I decided to turn a failure into a success (ever the glass half full).
So I made cheesey balls… I stuffed a cube of cheese in a handful of the sticky rice, rolled them in egg then sesame seeds and gently fried them in olive oil. OK so they are hardly macrobiotic or even that healthy but still, it saved the lot from being composted. For grown ups we put sweet chilli sauce on them and the kids did the same with ketchup. Surprisingly good.
STOP PRESS do not listen to a word of it, they hated it and frankly so did I! It turned out I wasted the rice and now cheese and seeds too. Nige of course ate the lot as he hasn’t got a taste bud in his head. I may delete the whole recipe section before I get complaints about the banana lasagne too.
Local food June 17, 2007
Now I like my food so I went to a Sunday market at the Tobacco Factory in Bristol this morning with the kids – always a dangerous thing as it only takes a few snacks, drinks and a jar of handmade chutney before you’ve parted with the best part of £15! Anyway, it was lovely and the kids enjoyed it.
It did occur to me that we’re quite spoilt for all things foodie in Bristol – we’ve got the UK’s only regular Slow Food market, one of a handful of UK Organic Food Festivals, the World’s largest Vegan Fair, a brilliant weekly farmers’ market, a new swanky cookery school which is doing a lot of work with schools (Bordeaux Quay), St Nicholas markets with brilliant stalls like the one linked with the Olive Shed restaurant as well as great wholefood shops like Better Food Company that source as locally as possible and grow a lot of their veg at a nearby walled garden and not forgetting lots of beautiful allotment sites.
So if you’re in Bristol – make use of it!
Banana Lasagne May 26, 2007
While I’m on the topic of silly food, here’s another one! Banana lasagne, slightly less daft than it sounds. Simple layer ripe banana slices with lasagne sheets, with a dash of orange juice and bake as per lasagne, serve with yoghurt or ice cream!
Oh and another one! Make a pizza base, smear on jam type substance, then put slices of all kinds of fruit, cook briefly – you can even use custard for cheese, jam for tomato sauce, plums for salami etc and take it quite literally!
This is a ‘hot frog’ – you simply cut out a frog shape in shortcrust pastry and plop half an apple on it’s back – this makes the green back of the frog. Bake et voila, a hot frog!
2 sticks of celery
4 basil leaves
1 large courgettes
3 crushed cloves of garlic
1/4 cup of grated Parmesan cheese
2 finely diced carrots
4 tablespoons of olive oil
2 skinned tomatoes, coarsely chopped
1 can of beans, drained and rinsed
1 vegetable bouillion (stock) cube
Salt and pepper to taste
How to make it
- Cut washed celery into matchsticks. Cut courgette down the centre and then lengthwise.
Remove the green portions of the leeks, the base and the outer skin. Slice in 4 lengthwise, rinse and dice.
Add the celery, courgettes, leeks and tomatoes to the casserole and crumble the bouillon cube over. Cover and simmer for 10-15 minutes.
Rinse and pat dry the basil leaves then chop. Combine the crushed garlic, basil, parmesan cheese and olive oil in a bowl.
Stir the beans into the casserole, cover and cook for 5 minutes. Add the olive oil mixture to the casserole and stir until blended. Add salt and pepper to taste.