Mumble Jumble Potatoes

For some strange reason do I always find pretty much everything I need for this recipe at home so I love to make it (and it is very tasty and popular with the husband). It is easy to just add more to serve more people and it is really delicious- the ingredients come together to make a really tasty meal!

For two persons:
3-4 large potatoes (~1lb)
spring onions
pickled dill cucumber (gherkins)
1 hard boiled egg, roughly chopped
cooked ham, cut into small pieces
sour cream or creme fraiche
2 tbsp white wine vinegar
horseradish sauce or freshly grated, salt, pepper (quantities according to taste)
optionals:
finely chopped apple
cooked beetroot, diced
salted anchovies, roughly chopped

This recipe is extremely flexible so just use what you have or replace one thing with something else e.g. ham for roast beef leftover; mayonnaise instead of boiled egg, cream cheese instead of sour cream. Just remember than you can always leave things out!

Spinach and Bacon Salad with Roasted Red Pepper Bruschetta

Try this salad for an easy weeknight meal this summer. Serve with roasted red pepper bruschetta on the side.

• 4 cups chopped fresh spinach, washed and drained very well (better yet, use a salad spinner)
• 6 slices thick bacon, cut into bits (Most grocery stores sell packages of bacon ends, which are cheaper than those nicely sliced breakfast rashers; it doesn't matter if they don't look pretty, because you will be cutting them up anyway.)
• 2 boiled eggs, chopped
• ranch dressing (see below for homemade recipe)

In a large skillet/ frying pan, fry the bacon until crisp. Pour off oil. Add the spinach and mix with the bacon. Cook until just wilted.

Sprinkle the chopped egg on top and drizzle with ranch dressing. Serves 2.

Homemade Ranch Dressing

1/2 cup mayonnaise
1/2 sour cream
1 tbsp each of chopped dill, parsley, and chives
1 clove of garlic, finely minced
salt and pepper to taste
4-6 tablespoons buttermilk

Mix the mayo, sour cream, and herbs together in a small bowl. Use the buttermilk to thin the dressing to desired consistency. Season with salt and pepper.

Roasted Red Pepper Bruschetta

1/2 baguette, sliced in half lengthwise

roasted red pepper slices with olive oil                 baby arugula/ rocket leaves 

1 clove of garlic

Slice the garlic clove in two and rub over the surface of the baguette halves. Spread the olive oil from the roasted red peppers over the baguettes. Layer the arugula leaves and red pepper slices on top. Toast in the oven until the edges of the baguette slices are golden brown and crisp. Serve immediately.


Recipe thanks to Maria Olaguera

Kedgeree: Spicy Delight from Leftover Rice

Kedgeree was one of my favourite childhood dishes, and is still something that I love to tuck into.

The dish became famous when Victorian British colonial types brought it back from India as a breakfast dish, but it has been argued that it originated in Scotland, got adapted in the subcontinent, and returned in a spicier incarnation.

In hot, pre-refridgeration India, fish was served at breakfast time, whilst it was still fresh. This is too hearty a breakfast dish for me, but an excellent dinner or possibly brunch.

The recipe usually calls for curry powder, cooked rice, flaked smoked haddock, chopped boiled egg and perhaps some parsley or coriander garnish, but once you have the principle it is very adaptable.
Step by step:

1. The cooked rice (you might want to warm it first in the microwave so that you don't have to fry it for a long time, or warm it through with hot water)
2. Put some oil in a large frying pan or wok, and add curry powder, chili powder or other spices. If you wanted to add sauteed onions, now is the time to cook them.
3. Before adding the warmed rice, turn the chopped (quartered or sixteenthed) boiled eggs and flaked smoked haddock (you could substitute this for bacon or cold, chopped meat) in the hot oil and spices so that they are warmed through or cooked).
4. Add the rice, mixed it thoroughly until it is piping hot in the oil and spices

If you want to make it from scratch, why not try Delia Smith's version
photo with thanks to crisphin

Traditional Irish Curd Cake

This curd cake is not only based on a traditional recipe, but it also gives you the opportunity to use up milk that has gone sour, by turning it into the cottage/ cream cheese that you need for the recipe. Please look at our post "milk it" to find out how. Also an opportunity to use up broken biscuits and left over egg yolks.

Traditionally this would have had a pastry crust, but in the interests of health, and speed, you might want to just bake the mixture in an oven-proof dish, or you could experiment with using broken digestive or ginger biscuits as an alternative base.

Lemon and Vanilla Curd Cake
You will need:

• 175g/ 6oz sweet shortcrust pastry or a pre-bought pastry case (if using)
• 50g/2oz caster sugar (+ 1 tbsp for the topping)
• vanilla essence or extract
• half a lemon (juice and grated rind)
• 1 egg (beaten)
• 2 egg yolks
• 225g/ 8oz cottage cheese (homemade or bought)
• 2 heaped tablespoons of plain flour
• 1tbsp melted butter

1. Preheat oven to gas mark 4/ 180°C/ 350°F
2. If you are using pastry: warm a baking sheet and grease a loose-bottomed flan tin. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess. Chill pastry case (that you have made or bought) in the fridge.
3. If you are not using pastry put your broken biscuits into the bottom of a dish for a more informal but equally delicious family pudding. Ignore this step if you simply want a set curd putting without pastry or biscuit.
4. Sieve the cottage cheese, or your freshly make paneer/ cream cheese.
5. Cream together until fluffy the butter and sugar, before beating in the egg yolks, 1 heaped tbspn flour, lemon zest, lemon juice and the cheese. Mix well.
6. Spoon the mixture into the pastry case/ onto the biscuit base or put into the dish on its own.
7. Mix together together the beaten egg, one tbspn flour, spoon of caster sugar, 1tbsp melted butter sugar (you might also want to add further lemon zest). Spatula evenly over the curd filling.
8. If you are using pastry in a flan tin, pop it onto the warmed baking sheet. Otherwise just put your dish into the oven and bake for around an hour. When it is done the top shoul dbe a little brown and a bit firm.
9. Best served cool, not chilled. You could dust with sugar or garnish with grated lemon rind.

photo with thanks to chotda

Keeping Hen's Eggs Fresher for Longer

The delicious smell of rotten eggs. I'd be happy to never have to smell it again.

Buying eggs

• The colour of the shell isn't important, but shiny eggs are likely to be older (the eggs above have been died so are meant to be shiny).

Raw eggs

• Back in the day, when hens laid fewer eggs during midwinter, people would store eggs in advance by gently rubbing a little butter onto the shells. The butter stops air moving through the porous shells so that bacteria cannot get in. Instead of butter you could use oil or glycerine. Put them in a pot with a lid and store in a cool, dark place. A cellar is perfect. Best for fresh eggs- eggs bought in shops may already have been treated with preservatives and you can never tell how old they are. Make sure that you wash the eggs first do get off any dirt before you brush them with butter.
• Mark eggs with a pencil. You can devise your own secret code, but even a small line would help you tell older ones from newer ones.
• Find out how fresh your egg is. Put it in a cold water. Fresh eggs lie on their sides, older eggs will stand upright. Eggs that float to the top are old- avoid at all costs!
• If you aren't going to put oil or butter on your eggs, don't wash them before storing! Washing them will also remove the protective coatin and they will actually go off more quickly.
• Sometimes it can seem that the only place for a cracked egg is the bin. But you can still boil it if you wrap them in foil first, or you could always freeze it (see below). This is only a good idea if you cracked the egg yourself! If it arrives cracked, best to dispose of it as you cannot be sure what could have got into the egg.
• Cover egg yolks in water to keep them for longer
• Egg whites needs to be stored in a clean, dry, air-tight container.
• To insure lasting freshness of eggs, rotate and mark them. If you place a small pencil mark on old eggs you will be certain to identify them and use them before recently purchased eggs.

Keep cooked eggs fresh

• When you hard boil eggs and are intending on keeping them stocked in the fridge, have you thought of putting a drop of food colouring the water to make sure that you can distinguish them from raw eggs? Another, greener, more waste-friendly tip is the traditional Cumbrian method of boiling eggs with onion skins. The more onion skins, the stronger the dye.
• Don't be tempted to freeze boiled eggs. Their texture and taste will change.

Freezing eggs

• Break the yolks, as they don't freeze well otherwise.
• You can freeze yolks and whites separately, or together.
• If you mix yolks and whites together and freeze in an icecube tray, two cubes would be equivalent to a large egg.
• Whole eggs cannot be frozen; the shells will crack as the liquid expands.

Less waste when cooking with eggs

• If you add one teaspoon of vinegar to water when boiling eggs they may not crack.
• Cotton-buds are you friend if you only want egg white. Even a little yolk or oil can ruin a recipe, so remove drops of yolk with a cotton bud. If you are using an electric whisk ensure that there is no oil on the blades.
• Slice hard boiled eggs more easily by dipping the knife in water first.
  photo with thanks to ANDI2...trying to catch up