Turkey melts

Yes, another post about what to do with the leftover turkey. Not from me - this is the first time I've posted since Christmas, but just generally, there are tonnes of ideas about what to do with the leftovers. And rightly so. Even having reduced my Christmas food shopping list to a minimum, bearing in mind that we weren't entertaining anyone on Christmas Day itself, my fridge is groaning with food.

I weighed up the pros and cons of buying a truly local bird, or getting a free range Copas turkey from the local butcher. In the end, the butcher won. I like buying meat from him. It's always great, he gets great fish for me too, and what's even more valuable, he tolerates my indecision when I have failed to meal plan, sympathises with me generally about life, and occasionally allows me to owe him if I've forgotten my purse. For all these reasons, he wins out when such choices have to be made.

I ordered the smallest turkey I could - which still ended up being 4.8 kilos. Very tasty it was, if I do say so myself. There seems to have been a mind shift about cooking turkey - gone is the requirement to be up at 5 a.m. to 'put the bird in', leaving it to cook for hours on end. I stuffed mine with a made up mix of sausage meat, grated onion, finely chopped parsley and the zest of 2 lemons, covered the breast with streaky bacon, and sat it all on some roughly chopped onion, bay leaves and rosemary which all helped to add flavour to the gravy. It took less than 3 hours, and sat comfortably under some foil while I sorted the rest of the meal out. Marvellous.

The Husband and I agreed that we would take a practical approach to the leftovers this year. As the big move draws ever nearer, there's no room to be stashing things away in the freezer - I'm meant to be emptying it - so we decided that we would keep the leftover meat in the fridge, and if it didn't get eaten in a few day, well, we'd just (gulp) throw it away.

But strangely, I've been even more zealous in my attempts to use it up than I would normally have been.

We had the traditional cold version of the turkey dinner on Boxing Day with my father in law and his partner: cold turkey, cold sausages, cold cranberry sauce, cold gravy - but hot bubble & squeak (yum).

Yesterday, turkey sandwiches for lunch.

Today, turkey melts. This idea came to me while I was writing an online article about using up turkey, and I thought I'd give it  go. Turns out, it was definitely a good idea.Not only was it a slightly different way to eat up a bit more of the turkey, it also used up some of the cheese. Now, as an aside, while the concept of 'too much cheese' is not one I am necessarily familiar with, it would be fair to say that there is currently rather a lot in the fridge.

8 soft tortillas
250g chopped turkey meat
4 spring onions, finely chopped
grated chedder, crumbled blue cheese, whatever you have

Heat a non stick frying pan, and lay a tortilla into it. Sprinkle some chopped turkey, spring onion and cheese over half the tortilla

 and fold the other half over the top of it. You should then be able to get another on in alongside depending on the size of your pan and the wraps you are using.

Warm till the underside is toasted brown, then flip over and toast the other side till the cheese is melted. Leave to cool a little, then serve.

I can also recommend making this omitting the spring onions (and, if you've run out the turkey)  including any cranberry saauce you happen to have lying around. Spread your half tortilla with the cranberry, and sprinkle over some turkey and crumbled/slice cheese. Camembert is good for this, as is Cambozola.

Toast on both sides as before, then devour. Mmmmm.
 

As a result, we're now down to one dish of leftover meat. And tonight - it's turkey pie. At this rate, we may avoid curry altogether.

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The chicken continued - 'paella' of sorts

So where was I before I so rudely interrupted the ramblings of my kitchen - and our life - with the big news? Oh yes. The chicken.

After the chicken pie on Tuesday last week, we had meat-free Wednesday - not as catchy as meat free Monday, granted, but I'm not going to be tied to the alliterative benefits of a particular day of the week (despite my penchant for linguistic trickery) for reducing the amount of meat in our diet. Twice baked potatoes it was - a brilliant addition to our regular meals thanks to Hugh Fearnley Whittingstall (in Veg Everyday, I think). So easy it doesn't need a recipe - bake your tatties, scoop out the insides and mash them up with butter, or cream cheese (Philadelphia with garlic & herbs is good), plus extras - chopped up spring onions, tinned sweetcorn, that sort of thing. While you're doing this, pop the skins back in the oven to crisp up, then whip them out, pile the skins back up with the enriched potato and pop back in the oven for 10 mins. Easy peasy and very delicious.

Thursday, though, we were back with the chicken that I cooked for the pie on Tuesday, plus the joys of the veg box, which included 3 small green peppers and some small red onions. Paella - of sorts - beckoned. Plenty of smoked paprika and some chorizo to spice things up, and unfortunately no seafood - which probably means its not paella at all, but hey, I used paella rice, so I'm going to call it paella.

A couple of other notes - if I'd had a choice, I would probably have used red pepper rather than green, and I forgot to include any garlic. It's not fatal as the chorizo is quite garlicky, but it would have been nice. I think a bit of chilli would also have been good - we got some lovely looking ones in the veg box, but I suspect they are of the firey variety, and as I was feeding the kids, I had to make do with the tabasco bottle to spice up my portion.

Easy Paella - for 4

125g cooking chorizo, cut into bite size pieces
1 clove of garlic, finely chopped
2 small red onions, or 1 large one, finely chopped
3 small green peppers - substitute for red if you have the choice, to be honest, but the veg box yielded small green ones...
300g paella rice
1/2 tsp ground coriander
1/2 tsp smoked paprika
1 litre of stock (if you poached a chicken to make the pie, you'll have some lovely stock to use for this)
170g cold cooked chicken cut into bite size pieces.

Heat your stock up in a pan (or, if you're me, defrost the stock over a gentle heat because you forgot to get it out of the freezer earlier...).

Heat a large frying pan and chuck in the chorizo. Cook gently til lthe oils start to run then add in the garlic, onion and pepper and cook till softening, then stir in the rice and the coriander and paprika. 

Cook for a couple of minutes, then tip in the stock, bring to a simmer and leave to bubble away till the rice is cooked. 

Stir in the chicken and garnish with chopped parsely if you have it to hand.

Serve with a bottle of tabasco on the side for those that need a little more heat. 

The rest of the chicken meat went in sandwiches, and I still have 2 litres of stock left from poaching the original chicken too. So I reckon that's pretty good value. What do you think?

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Winning the leftovers lottery - Caramel Apple Tart

Leftovers.

Either as a repeat of the previous meal (I'd go so far as to suggest that the whole Christmas turkey shebang is much tastier cold the next day -apart from the roasties, which need to be sliced up and fried) , or providing components for the next day's dinner - left over roast meat in a stir fry or risotto, left over veg chopped up as bubble & squeak etc, every fridge should have some leftovers in it.

I hit the leftover jackpot today, with the werewithal to make a mighty fine pudding.

Enough leftover sweet shortcrust pastry from a luscious lemon tart that I made yesterday, and half a tin of caramel leftover from making a batch of flapjack. And apples - still, apples everywhere. I have an idea that this might have started life as a Jamie Oliver confection, but regardless of its provenance, this is a pretty flexible dessert that you could probably adapt, and would certainly double up in size if you had more of the necessary left over, or even if you decided to make it in its own right, without waiting to have the required leftovers...

  Caramel Apple Tart

Enough sweet shortcrust pastry to line an 18cm tart tin
200g tinned caramel
1 large cooking apple
a dessert spoon of icing sugar

Pre-heat the oven to 180C.

Butter and flour the tart tin, then line with the pastry. Use a fork to prick the pastry all over, and then line with greaseproof paper, tip in baking beans and bake blind in the oven for 15-20 minutes. Remove the greaseproof paper and baking beans and return the case to the oven for another 5-10 minutes till the pastry is golden and biscuity. Set aside to cool a little.

Spread the caramel over the base of the tart, then peel, core and slice the apple into fairly thin slices, and arrange over the top of the caramel. Sieve the icing sugar evenly over the apple slices, and then bake for 30-40 minutes till the apple is cooked turning golden, and the caramel is bubbling. Leave to cool a little before serving. 

It was very tasty with some left over soured cream... 

I'm linking up my leftovers pudding to this month's Credit Crunch Munch run by Helen on Fuss Free Flavours and Camilla at Fab Food for All hosted in October by Michelle at Utterly Scrummy

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Pasta bake for days that don't quite go your way

There are some days when I almost feel like life is under control, that I know what I'm doing, that I'm parenting brilliantly, everything is running smoothly.

When I say some days, I mean, the occasional day.

Like may be once a year.

More often, I don't feel like that at all. And some days it's worse.

Days when I have to get a trombone, a bicycle and a dog up to school as well as the kids (on foot).

Days when I have no idea how I'm going to fit work in, and end up burning the midnight oil.

Days when I realise that they haven't forgotten, and not one but both children want to enter a Fairtrade cake in the Fairtrade cake competition the following day (and you know my views on such things, having vented here before).

They are BANANAS. OK?.

No, it's a fair trade logo & some bananas not a rampant blue & green Pacman

Days when I realise that the maths homework due the following day isn't a series of 'mental maths' tasks on the computer, but a full on 'investigation' of the type school helpfully expect parents to be on hand for the execution thereof: draw a grid 5 by 5 squares big, and then using 13 coins place them so that there is an odd number in each row, column and the main diagonals. Just try it OK.






Days when I have too much stuff to use up in the fridge.


Last Tuesday was one of those days.







Fortunately, there was a bag of pasta, and the things that needed using up were 2 courgettes &, a head of spring greens from last week's veg box, 4 mini chorizo sausages and half a tub of ricotta cheese. I put the pasta on, almost on auto-pilot, and as icing flew, and coins were placed and re-placed on the grid with accompanying sound effects (I'll leave you to imagine), I  engineered tea.

Having put the pasta on to boil, I fried off the chorizo, till the fat was running, then added the diced courgettes to the pan. Once the courgettes were a bit soft, I chucked in a can of plum tomatoes and a good dollop of sundried tomato pesto. 

Once it had all cooked down a bit, I stirred in the ricotta, stirred in the pasta, into a baking dish grated cheese on top and in the oven for some time. Probably about 20 minutes. And steamed the greens.

Oh did I mention, days when you can't get the photos to rotate and upload properly?

We eat something similar at least once a week. The chorizo could be leftover bacon, or cold meat - or no meat, in which case  I might use garlic and smoked paprika and an onion. The courgettes could be red peppers. The sundried tomato pesto could be tomato puree, ordinary pesto, harissa paste - frankly what ever is in the fridge without mold on it.

There's no recipe, and occasionally it's literally just cooked pasta and a tin of tomatoes cooked down with some garlic stirred through the pasta. 

I commend it to you!

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The great big enormous ... PARSNIP!

This could be a post about the hunger gap - that time of the year where we've all but run out of stored food and nothing's growing (I'm talking veg here, not baked beans) yet, or about using up leftovers. It could also be a Samantha Barnes Google Recipe Challenge, and all because of a parsnip.

Despite the hunger gap, the atrociously cold weather and all that, we still have parsnips in the garden. Whether they are actually growing any more is debateable, but when they come out this size, does it really matter?

Anyway, size isn't everything, it's what you do with it. Thanks to the fact that we had people for dinner on Saturday night, I had a fridge full of leftovers looking at me when I opened it up  this evening, Left over bad stuff, like cheese and cream. I may be on a mission to reduce the circumference of my thighs and ensure that the only muffin tops around here are of the double chocolate variety, but I absolutely cannot see food going to waste, so the challenge was on. What to do with the enormous parsnip - and the leftovers?

Pink's not a fan, so parsnips usually get turned into some sort of soup for the Husband and I, or roasted as a side dish, ideal for her to pick out and be sniffy about (she'd refuse the soup point blank). This evening, though, she was out at a friend's so Blue and I got stuck in to some proper parsnip action.

A quick Google based on what I had in the fridge turned up 2 possibles - both gratins - one from Abel & Cole and one from a website called Epicurious - so we combined the two, in doing so using up the left over cream and Cashel Blue cheese from Saturday night, and raiding the garden for the only other things that are growing with any enthusiasm at the moment - sage and rosemary. 

I'm pleased to report that Blue got properly stuck in to the whole thing. Much as he'd hate to admit it, he's a bit lost when his little sister isn't around for hi-jinking or fighting, depending on the mood they are both in (actually, if we're being strictly honest, usually it depends on the mood Pink is in) and so it was good to get him involved while she was off giggling with her friend.

Mezzaluna baby!

 

The result was a delicious creamy (of course) warming dish, full of flavour - great food for a chilly winter Spring evening.

Parsnip & Bacon Gratin with leeks, hazelnuts & blue cheese

Serves 3-4 depending on appetite

60g hazelnuts
700g (peeled weight) parsnips, thinly sliced lengthways
200g (ditto) carrots, also thinly sliced
1 large leek, thinly sliced and washed
200g pancetta/bacon cut into pieces
250ml or so double cream & creme fraiche, thinned with a little milk if necessary
1 good tsp dijon mustard
2-3 sprigs of rosemary, needles only & a handful of sage leaves, finely chopped
80g or so* blue cheese (we had Cashel blue in the fridge), grated
salt & pepper

Pre-heat your oven to 200C

Put the parsnips and carrot into a large pan of salted water. Bring to the boil and cook for 3-4 minutes, then drain and leave to steam dry-ish.

While the veg is cooking, lightly toast the hazelnuts in a small frying pan, then when cool enough to handle roughly chip them and set aside.

Fry the bacon/pancetta till mostly cooked; drain off most of the fat (if a lot has been produced) then add the leek and cook for a few more minutes till the leek is softened.

Whisk together the cream, creme fraiche, mustard and milk if you need it, and then add in the herbs and salt and pepper.

To assemble, first put a layer of parsnip and carrot into your gratin dish, drizzle over about a third of the cream mixture and sprinkle with half the hazelnuts. Spread the leeks and bacon over this, then layer on the rest of the parsnips. Pour over the rest of the cream then sprnkle over the rest of the hazelnuts and the grated cheese.

Bake for 30 minutes of so till the parsnips are cooked, the sauce is bubbling and there's a delicious crunchy topping on your gratin.

If I'd had any salad in the fridge, I think it would have been good with it - something like watercress - but as it was we didn't, so we just ate it as it was. Delicious**.

I'm linking up to this month's Herbs on Saturday hosted by London Busy Body this month for Karen at Lavender & Lovage

 I'm also linking up the March Simple and in Season hosted by Louisa at Chez Foti

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* The chunk started off at 80g but Blue is very fond of blue cheese and I didn't keep an eye on how much was being grated and how much was being gobbled...

** I was quite surprised by how much Blue enjoyed this, regardless of the amount of effort he put into making it - those who read this regularly will know that I'm usually gnashing my teeth about how he doesn't like anything 'crunchy' like this gratin topping or the top of a cottage pie, and my efforts to get him to eat less sophisticated things with a cheese sauce - macaroni/cauliflower cheese have met so far with dismal failure. May be his tastes are changing - or may be it was the cream and blue cheese combo. Watch this space.

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Everything tastes better with bacon - sausage casserole, pasta bake and the promise of soup

So, we're well into Austerity January, and so far, so good. The freezer has lots of stock in it - good for soups, and also lots of left overs from pre-Christmas bulk cooking: I know there is a venison casserole in there waiting to liven up a Sunday sometime soon. There's some ham and turkey, and a whole load of lamb, but I'm also trying to use up as much as I have accumulated in the cupboards in my subconscious hibernation/'what if there's a nuclear winter' strategy that I seem to have inherited from my mum. Shelves are there to be filled, and while it's nearly all in date (bar a tin of pineapple slices that I can't bring myself to either open or throw away), the cupboards are groaning. There are lots of pulses and tinned tomatoes, and I have jars of olives that I forgot I'd bought - plenty of stuff to make good meals out of, and to keep the post-Christmas shopping bills down.  Even more exciting, this week things have been livened up by the last pack of streaky bacon which has been lurking in the back of the fridge since Christmas, and was just about to go over.

The thing about bacon is that it's just so tasty. The Husband is of the 'there are only 2 food groups: bacon and everything else' school of eating, and I have to say that he has a point: Bacon always comes at the top - or near the top - of things most likely to make a vegetarian falter. For me, it's not a camping trip without a bacon sandwich to wake up to - preferably with a cup of a coffee and a blinding view, but even without the coffee (packing fail) and when the rain's sheeting down (or, more soul destroying, when faced with persistent drizzle), there's nothing more likely to lift the spirits. I went to school with a lot of kids from the Jewish community in Leeds, and they were always off to Macdonalds for Bacon Double Cheeseburgers (ssssh! Don't tell anyone). There is just something about bacon.


We had a sausage, bacon and split pea casserole which I managed to get in the slow cooker one lunch time, and by bulking up a pack of sausages with some bacon, along with the pulses and veg, I made enough casserole to feed us for 2 meals. I can't now recall exactly what I did, and I didn't take any photos of it (to be honest it didn't look very interesting), but it was mighty tasty. I did have to plan ahead and soak the peas over night, but that used up the end of a bag that would otherwise have leaked all over the cupboard until the next time I want to make pea & ham soup. It was also dead easy, and you could cook it on the stove top - or in the oven - if you didn't have a slow cooker: I sweated some chopped onion, celery and carrots before adding them to the slow cooker, and tipping the split peas (these had been soaked over night then boiled rapidly for 10 minutes) on top. I cut the bacon into pieces and each sausage into 3 (I find they go further cut up - if you leave them whole, people know for sure how many sausages they've had, and one is never enough), then fried these off and drained off excess fat. Chucked all that into the slow cooker with a bunch of thyme, then deglazed the frying pan with a slosh of red wine, a can of chopped tomatoes and some stock - probably about 2 tsp of stock powder made up in the tomato can to swill out the last bits of tomato. Poured into the slow cooker, stirred around and cooked on high for 4 hours. Perfect with rice for tea.

Yesterday, we had bacon and leek pasta bake which is one of my regular meals. It is very quick to make, and by baking it at the end, it gives you the option to make it in advance - otherwise it's just cold pasta, isn't it, and frankly, who wants to eat that? This way, if you want, you can make it earlier in the day, then put in the oven with some cheese on the top at teatime and bingo - delicious and comforting. I should 'fess up and say that Blue is ambivalent about it, mainly because he doesn't like the 'crunchy bits' (strange child) but everyone else loves it and it's one of the few meals that Pink will ask for seconds of.  Last night it was extra specially good because there was some left over double cream in the fridge that needed using up. Marvellous. When I made it last night, I actually concentrated on what I was doing and how much I was using, so I can share a recipe with you.

Creamy Bacon & Leek Pasta Bake - serves 4

woops! nearly all gone before I took a pic!

300g pasta
15-20g butter
3 leeks, cleaned and sliced fairly finely
200g streaky bacon, derinded & chopped into fairly small pieces
2 tbsps plain flour
2tsp stock powder
approx 30ml double cream (optional but lovely)
salt & pepper
grated cheese (I failed to weigh out how much I used, sorry - but you  know, you just need enough)

Cook the pasta according to the packet instructions. While you are doing this, melt the butter in a pan, and add the leeks and bacon and cook for 5 minutes or so till the leeks have softened and the bacon is looking like it's on the way to being cooked. Chuck in the flour and stir in so that you can't see any left. Cook it out for a minute or so. If necessary remove from the heat till the pasta is cooked. When you drain the pasta, reserve the cooking water and mix approx 400ml with the stock powder. Put your leeks & bacon back in the heat and slowly stir in the pasta water/stock till you get a smooth, thickish sauce. 

Depending on how thick or thin you like sauces in these kinds of dishes, you may want to use less than the 400ml or more to make a thinner sauce. Pour in the cream if using, and grind in some salt and pepper, then allow to cook for a couple of minutes. Tip the pasta into an appropriately sized oven proof dish and stir the sauce through it.

Cover the top with grated cheese and bake at 180C for approx 20-30 minutes (depending whether you need to avoid 'crunchy bits' or not - in a rare display of patience, last night I actually left a corner of the dish un-cheesed to reduce crunchy bits, but I'm not often that tolerant of foodie foibles!) 

The last of the bacon then, will go into what I hope will be a particularly satisfying soup for this evening. I was on one of my rare forays to a supermarket the other day and walking down the soup aisle, noticed a pot proclaiming bacon, red pepper and lentil. Mmmmm. In an uncommon display of harmony, the kids both chose today for their school lunch this week. As I know they are both having a hot meal (fish and chips) I can be a bit more relaxed about what to give them for tea, although the Husband has only had sandwiches.... We have lots of red lentils knocking around, and there's most of a red pepper needing eating up, so bacon, red pepper and lentil soup it is.This soup (in my head at least) seems to be a good solution to how to feed everyone this evening. We'll see!

I'm linking this up to a new blog event 'Credit Crunch Munch' hosted by  Helen at Fuss Free Flavours and Camilla at Fab Food For All. This is all about creating delicious food for less, and I think both the casserole and the pasta bake fit in with that idea. And I'm liking the logo a lot!

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Bubble & Squeak, Nigella style

Yes, yes, I know I implied that I wasn't going to post for the next few days, but I just can't stop myself. I hope you've all had a lovely time.

The brilliant thing about hosting Christmas Day is that I usually hang up my apron around 2 in the afternoon to rapturous applause (well, perhaps not quite, but some fairly gratifying noises of satisfaction as the table groans under the weight of all that has been laid upon it) and a glass of something, and then I don't have to do more than whip out leftovers in various guises (or soup from the freezer) for about 3 more days. 

This year has been no exception. We had a really great Christmas Day, nothing out of the ordinary food-wise (the usual turkey etc) but it was all utterly delicious, and although I say so myself, I probably managed to make the best gravy I have EVER made, borne out by the fact that there wasn't much left to have on Boxing Day with the Bubble & Squeak.

I'd opened Feast at the appropriate page just to remind myself generally how Nigella does B&S. My Father in Law saw it and remarked that he wouldn't have imagined that people would have a recipe for it, it was just a question of bunging all the left over veg in a frying pan... To an extent (although it pains me to admit it), he is right, but since reading how Nigella does it a few years ago, I have always taken this approach to B&S. It still doesn't fall into the category of 'cooking' in my book, although to be fair, it does involve slightly more than getting everything out of the fridge. But the oven was on anyway to warm up the mince pies, and this really does work better than just bunging it all into a frying pan.

So basically you take all your leftover cooked veg - yesterday there were about 12 chantenay carrots, a good couple of handfuls of sprouts, and about 4 baby leeks - all of which had been steamed, and then from the left over roasties, a good load of celeriac and parsnip and a few potatoes. I had to save some of the roast potatoes to be straight up fried in a pan.

Put all your veg in a food processor with an egg and whizz up to a chunky puree.




 Heat some oil in a large-ish frying pan that you can put in the oven and pre-heat the oven to about 180-200C. Make sure the oil has covered the base of the pan to prevent sticking, then scrape the veg puree in and spread it out. 

Fry for a few minutes, then bung it in the oven for about 20 mins till it has browned on the top.

Remove the pan from the oven (remember that the handle will probably be hot so you will need an oven glove. You don't need to ask why I'm reminding you of that) and invert over a plate so the cake hopefully comes out in a beautiful whole, ready to be sliced and served with the leftover gravy - which may or may not be warmed, according to taste!

 .

I am linking up to Maison Cupcake's Forever Nigella event, hosted this month by Laura on her blog lauralovescakes . Enjoy!

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Leftovers Strike back - Roast Root Veg Fritatta with cauli & chorizo

You know those days when you stare into the wardrobe and think "I have nothing to wear?" - when quite clearly you have lots of things to wear, just nothing that seems right? It happens to me a lot. I usually end up getting all annoyed, and cobbling some outfit together that is totally wrong. Let's say that I am not renowned for my sense of style.

I had the same feeling looking in the fridge the other night. I wasn't short of things to actually cook, I just couldn't for the life of me decide what I should get out of the fridge and put together. I also had a dish of left over roast parsnip and celeriac (from the garden - but of course) looking reproachfully at me.

I started off getting excited about a chorizo/cauliflower combo. Roasting cauliflower is my new favourite thing. This wasn't helping with the leftovers, of course, but I needed to start somewhere,for goodness sake. "If I roast these together then may be..." I thought.

So I did - a small cauliflower and 120g of cooking chorizo, cut into small florets/sliced and into the oven at about 220 for 10 mins or so then turned down to 180 for another 15 minutes. It looked delicious, but then I couldn't work out what to do with it. May be I should have just served it as it was. I'd have eaten it, but I couldn't help thinking that the Husband might feel a little short-changed.

And the left overs kept catching my eye - but not necessarily in a good way.

I mentally discarded risotto, pasta and potatoes - but how to combine the leftovers and the cauli/chorizo in to meal that I actually wanted to eat, and that would do for the Husband's supper too.

Eventually, after scanning the shelves - although not actually looking in any of the cookery books - inspiration. Something that I remembered vaguely from Veg Everyday. 

I chopped up the left over roast veg quite small into a roasting dish, plus 4 spring onions that were lying limply at the bottom of the fridge, then added in the cauli/chorizo. 

Beat together 5 eggs with about half a tablespoon of finely chopped rosemary and poured it on top. I grated some cheese on top - because cheese is always good in these sorts of situations, and bingo - in the oven for 20 minutes of so: fritatta.

Not perhaps beautiful to look at, but damn tasty, all things considered! I am clearly better at fridge foraging than wardrobe foraging. 


Linking up with Simple and in Season hosted this month by Karen at Lavender & Lovage, and this month's Herbs on Saturday - also hosted by Karen - because this thrown together supper was definitely lifted with the lovely rosemary - one ot he only herbs surviving in the garden after the recent cold snap.

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Honey'd, ginger'd carrot soup and Quesadillas

Yes, folks, it's Saturday. It's been a pretty busy week what with one thing and another, and a busy weekend looming with the school bonfire & fireworks night this evening (and an afternoon setting up the 'tuck and glows' stall - the small child's capacity for glowsticks never ceases to amaze me) and Remembrance Day tomorrow, with my nearest and dearest (all 3 of them) parading and wreath laying at Church, then the scout leaders and families coming for lunch. 

Lunch today needed to be something fairly filling, and nutritious, given that supper will be bonfire burgers/hotdogs followed by sweets (for the kids) and copious amounts of a glass or two of mulled wine (for me).

The kids love quesadillas, which I have mentioned before - basically toasted cheese sandwiches made in soft tortillas, and it wouldn't be a November weekend without a pan of soup on the go. What to put in the soup today was easily answered by the surfeit of carrots that were lurking in the fridge. I had loads of little chantenay carrots left over from last weekend's casserole, and some ordinary carrots which had been superceded by a fresh bag purchased yesterday. I'd come across a Lesley Waters recipe in an old Good Food mag, and decided to pep it up a bit by adding some ground ginger. This, plus a small pinch of dried chilli, gave the soup warmth and depth rather than actual spiciness. And as I'd actually planned today's lunch rather than letting it evolve, I also had spring onions, a red pepper and a couple of avocados to turn the quesadillas into something that might make up for a dirth of veg this evening. 

The kids quite often enjoy helping chop the veg up for this, and Pink was my eager assistant today. I am still not a fully paid up member of the 'kids will eat much more if they are involved in the cooking' school of thought, having suffered some serious set backs on my road to child feeding-nirvana (the road I am still on - and will only consider myself at the end when I can get Blue to eat cauliflower cheese), and also because I have previously found it hard to share my kitchen. However, I am changing my tune. If nothing else, I find that the kids are more tempted to try things if they are allowed to chop and stir, feel and taste, and despite misgivings when the children were younger, it's a great opportunity to spend sometime together engaged in a common purpose. I'm discovering that all sorts of things come out without them even realising it.

Honey'd ginger'd carrot soup

Makes a good panful - would probably serve 6-8 depending on age & appetite and what else was on the table

Olive oil; 2 leeks, sliced; 1 tsp ground ginger; 1 pinch of chilli flakes; 850-900g carrots, topped and tailed and roughly sliced; 1/2 tbsp runny honey; 1 bay leaf; 2-2.5 litres veg stock, salt & pepper

 

yes, more orange soup...

Heat about a tablespoon of oil in a large pan, chuck in the leeks along with the ginger and chilli flakes and cook over a reasonable heat for a few minutes, stirring quite frequently, till the leeks soften. Add the carrots and honey and cook for another couple of minutes, then pour in the stock, and freshly ground salt and pepper, bring to the boil and simmer with the lid half on for 30 mins or so. Once the carrots are cooked, blitz the soup till smooth, then serve.




Quesadillas
 
To fill 6 tortillas: 100g grated cheese, 8 spring onions, trimmed and finely chopped, 1/2 red pepper, deseeded and finely chopped, 1 small tin of sweetcorn, drained.




 

Once you have assembled all your ingredients, put a large heavy based frying pan on a medium heat. Lay your first tortilla in the pan, and on half of it, sprinkle some cheese, spring onions, red pepper and sweetcorn.




 Fold over the other half of the tortilla and repeat with a second one so that the other half of the pan has a folded tortilla in it. 

By the time you've assembled your second tortilla, the first one will be ready, probably to turn. Now, I'm not denying that this is a but of a fiddle, but with a couple of spatulas/fish slices, you should be able to flip over the tortillas in turn to heat up the second side. Once the second side is done, the cheese should definitely be melted, so remove the first tortilla from the pan, slice, then remove the second one. Repeat.

I usually place my quesadilla slices on a wooden board covered with a tea towel till they are all done, to keep warm, although they don't tend to hang around long.

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Roast Tomato & Thyme Soup

Tomatoes are one of the main reasons to grow your own fruit and vegetables. There really is very little that can compare with the smell and taste of a ripe, home-grown tomato, freshly picked from the vine. This summer, we managed to grow a pretty good selection of green tomatoes, but the lack of sun and warmth put paid to any further progression. We made chutney, and I experimented with a lovely recipe in Moro East for Fried Green Tomatoes – well, I thought it was lovely. And then, utterly dispirited with all the green-ness, we tried a trick that my mum had suggested and shoved a whole load of the unripened fruit into a drawer in the spare room and left them. They ripened. And then I panicked because we are off up to my mum’s for half term, and I didn’t want them to go to waste, so I made soup.

This is going to be pretty useless for anyone looking for a tried and tested recipe, because, true to my soup roots, I just do this by eye and taste and if you’re comfortable with that, it’s a great way to use tomatoes.

I filled a roasting tin with the halved/quartered (depending on size) tomatoes, chucked in 4 good sized cloves of garlic still in their skins, added the leaves from a good bunch of thyme, drizzled over some olive oil, added some freshly ground salt and pepper  and roasted it all in a fairly hot oven for 30 minutes or so.

Once the tomatoes are softened and a little charred, remove from the oven and set aside. There will probably be quite a lot of liquid knocking around in the dish. When cool enough to handle, squeeze the garlic cloves out of their skins and discard the skins.

Sweat off an onion in some olive oil, tip in the contents of the roasting tin (including the skinned garlic) and stock. Depending on how many tomatoes you have, probably start with 500ml. With a view to actually getting to the bottom of my freezer,  I retrieved a tub of frozen turkey stock lurking in the depths (yes, I know, from last Christmas) and used that. Simmer everything up for 10-15 minutes, then whoosh with your favourite whoosher. Taste and add more seasoning. 

Sometimes, I find that soup can taste a bit thin, so I have a number of tricks that I use to beef them up. Worcestershire sauce is a good addition to this one, as is BBQ sauce (a tip from Gordon Ramsay, would you believe it!). If you think the texture needs thickening up, a handful of red lentils is always a good standby to chuck in an cook up, then re-whizz. You can also add some sour cream to serve. 

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