Having had my second Covid 19 vaccination today, I fancied something nutritious to eat, followed by an afternoon with my feet up resting. I didn’t have any side effects from the first vaccine, but that doesn’t mean I will escape this time. So far, so good.
I didn’t know what to have for lunch. We often eat our main meal at lunch time, but today is other half’s day at the office instead of working from home. So I checked for any vegetables past their best in the fridge and popped them in the soup maker with a vegetable stock cube.
2 carrots, cleaned and chopped
2 celery sticks, cleaned and chopped
1 yellow pepper washed and chopped (discarding the pith and seeds). Other colour peppers are fine.
1 clove of garlic (for healthy reasons)
2 cleaned spring onions (scallions)
2 soft tomatoes, washed and chopped
1 vegetable stock cube
2 cups of water or more according to taste
salt and pepper to taste
Lemon juice and crusty bread to serve
Pop all the ingredients (except the lemon and crusty bread) in the soup maker and set it for 21 minutes on blend.
Why not liven up tinned soup with these delicious cheese rings.
6 ounces of plain flour
Half a teaspoon of cream of tartar
Half a teaspoon of bicarbonate of soda
Half a teaspoon of salt
A sprinkle of black pepper OR cayenne powder if you like things spicy
Half an ounce of fresh butter
2 ounces of cream cheese
2 or 3 tablespoons of milk
A little beaten egg
2 tablespoons of grated Cheddar cheese
Sift the powdered ingredients into a bowl. Rub in the cream cheese and butter until it resembles breadcrumbs. Blend with milk to a soft dough. With light strokes, roll out fairly thin and use a round cutter to make rings. Brush over with egg and dip into the grated cheese. Bake in a moderately hot oven for 10-12 minutes. They should be nicely risen and golden coloured. Re-roll some of the leftover pastry if you wish to make more. Serve piping hot on top of soup, tinned or homemade.
A one inch piece of peeled ginger, chopped into small slivers
Olive oil to fry
1 red chilli, deseeded and chopped
1 beef tomato, sliced
Coloured peppers deseeded and sliced into rings
Half a sweetheart cabbage, sliced
300 mls of vegetable stock
Grated cheese or any kind that melts well
1 teaspoon of dried coriander
2 teaspoons of dried cumin
Salt and pepper to taste
Fry the onions, ginger and garlic. Add the minced lamb, chilli, coriander, cumin and seasoning. Pour in the stock and cook for 30 minutes on the hob. Put the cabbage in an ovenproof dish and put the lamb mix on the top, add the sliced tomatoes and peppers. Cook in the oven for 25 minutes at 180°C. Pop the cheese on top and return to the oven for about 5 minutes.
Although plenty of rogan josh sauces are available in jars, when you have the time, cooking rogan josh from scratch to Madhur Jaffery’s recipe has the real flavour. Yesterday was the day I found the time.
Those of us over 60 need to eat nutritious food so home made soup filled the bill today as it is only 2 degrees centigrade outside.
Chopped butternut squash
Chopped sweet potato
Chopped white potato
A touch of chilli (I used lazy chilli in a jar I keep in the fridge) – optional
A stock cube, chicken or vegetable
Boil the onion in a stock cube. Add the white potato cubed. Microwave the butternut squash and sweet potato for 4 minutes. Add them to the stock. Season with salt and black pepper. Add a touch of chilli if you like
Fry the onions and garlic in olive oil. Then a tablespoon of tomato purée. Add the chicken stock and glass of wine. Leave to simmer whilst you prepare the meat. In a frying pan, seal the meat in olive oil and butter. When brown on the outside, add to the other pan and turn the heat to medium for half an hour. Then add the courgettes, tomatoes and aubergines. Continue cooking for 20 minutes or so. I sometimes add oregano or sesame seeds. Nice served with plain white rice and a mixed salad.