RELIGIOUS FERVOUR

Well excuse me if I appear to be getting fanatical about the new Messiah in my life, the great Joe Wicks, but there are just so many recipes to try and so few of them fail to please. On the one hand because they usually create so little washing up and on the other because they are just so jolly tasty!

One such is this 'herby, cheesy' cod dish.  It needs a little tweak - the fish can poach quite happily in 250mls of chicken stock - half the amount recommended by Wicks, or probably much less - even using double the amount of ingredients so there was enough for two of us. 

 

The stock makes a great buttery sauce when the cream cheese and grated cheddar meld together with lemon zest and herbs while cooking and the addition of cherry tomatoes and spinach make it another healthy option.

Cabbages planted this weekend, tomatoes in the greenhouse and more seeds have been sown at the allotment and at home where it seems like the option to eat dinner on the dining table is no longer viable!  A yearly dilemma when the conservatory seems to become an extension of the greenhouse or indeed a mini garden centre!

No links again but can't keep breaching copyright by posting pics of the book so if you think you'd like to try it drop me a line and hopefully I can help, or buy yourself a copy of 'Lean in 15 - the Sustain Plan' or perhaps your local library has a copy?

P.S. Hope I've not offended anyone with my religious analogies :)

 

 

Mi so so!

Picked the remaining spring onions from last year and popped them in this spicy low fat broth - definitely one to recommend.  Only recently been trying miso in recipes and love the hit of saltiness it gives.

 

 

The recipe was in last year's May edition of the BBC Good Food magazine but can't find a link to it so this will give you the gist of things.

• For the meatballs mix together 500 grams of turkey mince with 2 garlic cloves, 1 tbsp of soy sauce, 2 tbsp of mirin or rice wine, a little grated ginger,  2 spring onions and 2tbsp of  miso paste. 

 

• When they are chilled fry for 8 to 10 minutes until brown - I finished mine off on a low heat in the oven

 

• Make a broth by heating just over half a litre of chicken stock, with a red chilli, a little more ginger and 2 garlic cloves. Simmer this for four minutes. 

 

• Then add the meatballs and 2tbsp of soy and simmer for another three minutes.

 

• Add four chopped spring onions, some straight to wok or some cooked rice noodles, two very good handfuls of spinach and a little lime juice and you are ready to serve. 

Things are up and down at the garden.  We have enjoyed more forced rhubarb and seedlings in the conservatory are looking very healthy, particularly the tomatoes, cabbages and leeks. Our early courgettes are being incredibly stubborn but their cousins the marrows are thriving for no rhyme or reason!

However down at the allotment one delightful creature - or maybe it was more than one - nibbled through layers of fleece and swiftly decimated my lettuce seedlings after I painstakingly planted them out one chillyish day.  Fortunately, in contrast,  at our 'garden plot' they are secreted under glass and the recent warmth has seen them romping away so I may yet have plenty of green leaves for salad and sandwiches.

 

More seeds to be planted at the end of this week:)



 

And a little postscript.  The title of this blog makes me want to sing the opening lines from 'Do-Re-Mi' from 'The Sound of Music'  but that’s another story!