Monthly Archives: November 2016

Tarragon Omelette © Sue Todd Photography 2016

Tarragon Omelette

Tarragon omelette has become one of our regular go-to recipes this year.  It’s simple, fast and delicious.  It makes an elegant lunch or a delightful breakfast, looks good and tastes even better.   As we come up to the busiest time of the year with a nice salad and a glass of wine it makes a fast and delicious supper on a busy evening when you are too tired to do very much but you want something wholesome and not fast food.

Ingredients:

  • 3 egg broken into a bowl
  • pinch of salt & pepper
  • pinch of tarragon
  • knob of butter to cook
  • chives to garnish
Tarragon Omelette © Sue Todd Photography 2016

Tarragon Omelette © Sue Todd Photography 2016

Method:

Beat the eggs thoroughly.  Melt some butter in a pan

Melt some butter in a pan and add the eggs.

Using a wooden spoon pull the cooking eggs in from the rim of the pan to the middle.

When the eggs are almost cooked, fold the omelette in half and lift off the heat,
leave for a couple of mins for the inside to finish cooking. garnish with chives.

To Serve:

For a lovely light lunch serve your tarragon omelette with a green salad and a glass of good red wine.  However, this could work equally well for breakfast served with tomatoes and fresh orange juice or coffee to drink.

Plum orange and cardamom jam - Christmas Jam! © Sue Todd Photography 2015

Plum, orange and cardamom jam

We call this plum, orange and cardamom jam, ‘Christmas Jam’ and if you make it you’ll understand why.  We first made this last autumn in late September and the whole house smelt of Christmas in the most fabulous way.  So if you have plums in the freezer get them out and give this a whirl.

This recipe is one of Diana Henry’s in a lovely book called ‘salt sugar smoke’ and it is all about preserving fruit, vegetables, meat and fish.  We’ve not used it anywhere near enough yet but this recipe is just wonderful.

Marmalade is great on toast but this jam is possibly way better and of course, there’s also the smell, did I mention the smell?  I’d love to bottle the smell of this cooking.

Plum orange and cardamom jam with home made bread © Sue Todd Photography 2015

Plum orange and cardamom jam with home made bread © Sue Todd Photography 2015

Ingredients:

  • 4 thin-skinned organic oranges
  • 1.2kg or 2lb 12oz plums
  • juice of 2 limes and 1 orange
  • ground seeds of about 20 cardamom pods
  • 800g (1lb 12oz) granulated sugar

Method:

Before you start, put your jam pots to warm ready for the jam when its done.

Start by slicing your oranges into really thin slices, removing any seeds as you go.  Cut the slices into quarters and pop them in a pan with 150ml (5fl oz) of water.  Bring the oranges and water to the boil, then reduce the heat, add a lid and cook the orange quarters for about 20 minutes until they are soft.  The idea is to have the same amount of fluid at the end that you started out with so you may need to add a drop more.

While the orange is cooking, chop the plums in half, removing the stones and cut them up into slices too.  Put the plums into a preserving pan along with the oranges and water, the orange juice, half of the lime juice, and the ground cardamom.

Bring the mixture up to the boil.  Once it’s reached boiling point, lower the heat and simmer gently until the plums are soft – about 15-20 minutes.  The kitchen will now smell delicious and it will begin to permeate through the house – enjoy.

Now add the sugar and simmer gently stirring all the time to dissolve the sugar.  When the sugar has all dissolved, bring the mixture to the boil and keep it at a boil until it reaches setting point.  I use a thermometer but also the old-fashioned wrinkle test.

Plum orange and cardamom jam © Sue Todd Photography 2015

Plum orange and cardamom jam © Sue Todd Photography 2015

Once it’s reached setting point remove from the heat, skimming of any scum from the top before adding the last of the lime juice.

Pot up the jam into dry sterile jars, cover and seal.  This jam needs to be refrigerated once you open it but keeps well in the larder for up to a year – if you can manage to leave it alone that long.

Then just enjoy!  Especially enjoy the smell of Christmas each time you take the lid off. This would make a lovely gift for Christmas too.

 

Roast Vegetables for a filling and healthy breakfast. © Sue Todd Photography 2016

Roast Vegetables

I’ve been enjoying smoothies for breakfast regularly over the summer but now the shorter days are back I’m looking for something warmer that feels more substantial, and that’s where roast vegetables come in.

Really quick and easy to do and you can make as little or as much as you like so there’s some for another day or to use up for lunch.

(Added 16/11/2016) – Of course as the lovely Eileen points out on our Facebook page (do come and join us there!) you can use any vegetables you happen to have for this, carrots, swede, parsnip, beetroot, celery, celeriac.  It’s nice to ring the changes and some times you just have to go with what the fridge and the larder can offer up.  Experiment and enjoy!

Roast Veggies ready for the oven © Sue Todd Photography

Roast Veggies ready for the oven.

Ingredients:

A mix of vegetables, I used celery, peppers, squash, red onion, tomato, aubergine and courgette.

Olive Oil and seasoning to taste.

Method:

Chop your vegetables into chunks.  Line a shallow tray with greaseproof paper and put the chopped vegetables on top.  I like to use greaseproof as it stops the oil burning onto the tray.

Drizzle with olive oil and season to taste.  You can add bacon or sausages to the same tray to cook – you may not need so much oil then.

Pop in the oven until cooked – about 15 to 20 mins.

Roast Vegetables with sausages for a filling and healthy breakfast. © Sue Todd Photography 2016

Roast Vegetables with sausages for a filling and healthy breakfast. © Sue Todd Photography 2016

To Serve:

Serve with bacon or sausages and add some eggs if you want a bit more.