Bryony's Blog

OUCH!!!!!!

(16/10/11)

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Who on earth is responsible for this whopper!!!

LOVELY FISHY LUNCH!

(11/10/11)

This was delicious....the following ingredients are for two people. If more mouths to feed, double up.

1 fillet of rainbow trout per person
grated zest of half an orange
heaped tablespoon of soft butter
leaves stripped from five or so sprigs of thyme
scant teaspoon of honey I know this sounds odd with fish, but it works
small splash of white wine
salt and pepper

First of all remove all the small bones left in the fillets of trout. Take a vegetable knife and fill a small bowl with cold water. Grip the small remaining bones and tug them out of the fillet. Rinse the knife in the cold water, then run your fingers over the fillet, and continue until you are happy all the bones have been extracted.

Put the fish into an oven proof dish.

Mix the butter with the orange zest, thyme leaves, salt and pepper and dot on top of the fish.

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Pour over the white wine and place in a hot oven for about five minutes.

Serve with fresh asparagus, some buttered wholemeal bread and more wine! This was an absolutely wonderful light lunch and I shall definitely do it again...and again!

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GOLDEN SOUP

(11/10/11)

This is a really quick and nourishing soup, thick and creamy but without potatoes. A must on a frosty morning!

1 large onion, peeled and chopped finely
2 large carrots, peeled and chopped finely
2 sticks of celery, finely chopped
1-2 cloves of garlic, peeled and crushed or chopped
1 pint of chicken stock (or stock made from a cube or concentrate)
1 tin of cannelini beans, drained and rinsed
parsley
milk
salt and pepper
oil or butter

Heat a little (about a tablespoon) of oil or butter in a pan and add the onion, carrots and celery. Stir and sweat on a medium heat for about five minutes.

Add the stock and garlic. Stir and bring to the boil. Simmer until the vegetables are cooked about 15 minutes.

Next, add the beans and bring back to the boil for about two minutes. Remove from the heat and blitz with a hand held blender. Add a little cold milk (about a cupful) and season. Blitz again and serve with a sprinkling of chopped parsley.

HURRY CURRY

Approximately 350-400 grams of lamb neck fillet, cut into inch slices
1 large onion, peeled and sliced finely
1-2 cloves of garlic, peeled and crushed or sliced
- pint of chicken stock (enough to just cover the meat and onions)
salt and pepper
1 inch of peeled and grated fresh root ginger
- teaspoon of ground cumin
- teaspoon of turmeric
- teaspoon ground coriander
1 cinnamon stick, broken into pieces
teaspoon of dried chilli flakes

Heat a little oil (about a tablespoon) in a casserole and brown the meat on both sides. If your casserole is small, do this in two stages. Lift the meat and put in a bowl to one side.

Cook the onions for about five minutes in the same oil as the lamb until they begin to soften but not take on colour. Add the spices, ginger and garlic. Stir and cook for a further two minutes. Add the meat and any juices, then the stock. Bring to the boil, cover, and either simmer on a very low heat on top of the stove or cook in a moderate oven for about 1 hours until the meat is very tender. This will take less time if cooked on the hotplate and will need watching in case the liquid evaporates. If it does, add more water.

Serve with RED LENTILS and CUCUMBER RAITA

RED LENTILS

Wash a good cupful of dried red lentils and bring to the boil in about - pint of cold water. Simmer until cooked about 20 minutes. You need to stir them now and again, adding more water if necessary.

When soft and beginning to turn mushy add a crushed clove of garlic, salt to taste and enough cayenne to give a little kick the quantity is up to you, but I add about teaspoon.

Either serve plain with the curry or fry a sliced onion in a little oil. When nice and brown, sprinkle it over the cooked lentils.

CUCUMBER RAITA

Grate half a cucumber and squeeze out as much water as you can. Put into a bowl with 2 tablespoons of plain yoghurt and a tablespoon of fresh, chopped mint. Season with salt and pepper.

This light side dish will cool the curry if you have been over enthusiastic with the chillies!

INTERIORS 'R' US!

(11/10/11)

Well, we're there! The hut is up and running and open for business! After a very successful trip to the boot fair at the end of our lane on Sunday where I was able to purchase a few last minute items, the hut is furnished and ready to go. I am so happy with the way it has turned out. Mike and Neil have produced something very special indeed, from bare bones.

Everything fits and looks wonderful. Yesterday, a quick flip on the sewing machine produced some bunting (made from a dress Ma had conjured up for the WW2 victory celebrations and some curtains made from fabric produced for the 1951 Exhibition) and bingo! A nothing of a chassis has now turned into my new little dwelling. Jimmy absolutely loves it and swings gently in the rocking chair given to us by Carole, looking adoringly at the view from the window onto the fields beyond.

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The atomosphere in the hut is second to none. It is peaceful, calm and restorative. I know I shall spend hours here to contemplate and reflect.

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I have bought several bags of mixed bulbs to plant nearby and come a fine spring morning, we can sup on a cup of coffee and chat. Roll on the day!

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