‘Tis May, the sun is shining and it’s my birthday month. I have many happy memories of this time; this one’s going to be a strange one!
This year is also the 75th anniversary of VE Day. I was in my first year at Grammar School when the war in Europe ended. I remember my Mum making me a victory dress – blue and white gingham with a scarlet bolero!
The pictures during the build-up and in today’s papers are bringing that time all back to life. Street parties everywhere, Winston Churchill on the wireless – no TV in those days! – and the newsreel footage of crowds outside Buckingham Palace on the screens at our local cinemas.
Now we’re fighting an very different enemy – unseen, elusive and dangerous – with each household struggling in many different ways. Anyway, back to the food!
Using Stuff Up …..
It’s Sunday, so time to check the fridge for what’s available to cook-up/use up. Here’s a few ideas!
Risotto
I like risotto but can’t be bothered to stand at the stove for 15 minutes lading and stirring; after all, it’s a savoury rice pudding! So, after pre-cooking pour rice and sautéed vegetables into a buttered dish and place in a medium oven for about half an hour.
Now I’ve discovered the Oat Milk I had left from yesterday’s cheese sauce pre-cooked the rice beautifully. Time will depend on the type of rice you use. Brown or wild rice is very tasty but takes longer, 30 to 40 minutes whilst Basmati takes 10-12 mins. Do remember it will be cooking further in the oven. Chop and sauté any combination of your vegetables – I like onion, garlic and mushroom for example. Fold this into the rice, add stock or wine to loosen the mixture. Season well before tipping into your dish, add any herbs of your choice, and cover with buttered foil.
For me this makes a great side-dish with sausages! These can be cooked at the same time in the oven. I prefer this method to grilling or frying. Brush them with honey and mustard and place in a shallow tin with a little oil.
Soup
Lots of soup making now, using up any ends of cooked or raw vegetables. My favourite is Green, like pureed cleanser for your inner tubing!
Specific recipes aren’t needed, although I always start with onion, garlic and chopped potato sautéed in oil and butter. Then add any green vegetables, your stock or milk and simmer gently for 30 minutes or so. Puree with a stick blender and season to taste – wonderful!
Flans
I found a small bag of dry pastry mix (remember from way back when we started on pastry!), enough to line a flan tin. For a filling:
- Half a tub of cottage cheese
- Half a tub of cream cheese
- Small piece of blue (or other) harder cheese
- Some chopped and softened onion and garlic
- Half a small jar of sun-dried tomatoes
Method:
- Mix your pastry with a beaten egg and a dash of mustard, roll this out and line the tin.
- Spread the pastry case with the cream cheese
- Mix the cottage cheese with a couple of beaten eggs
- Add other ingredients and season well
- Pour mix over the cream cheese, sprinkle with paprika and a few chopped herbs
- Place the flan into a pre-heated oven (Gas Mark 5, 190C) and cook for around 20 minutes
- Check pastry edges, you don’t want them to go too brown
- Cover with greaseproof paper, turn down the heat and cook for a further 20 mins
- The filling should be set but still a little soft.
Well, time for a hobble up and down the road! Keep to the left – like traffic – and you won’t bump into anyone! Cheerio and keep smiling, Gran E.
Gran E Bakes 