Good morning I have deliberated , digested  all of that over my G & T(s) and decided that this blog will be all about the “staff of Life” otherwise known as food!

I have cooked from an early age and started with good old British Fare and when I was old enough to cook myself my first dish was one that probably most youngsters start with ” Spag Bol ”

This was in the 60’s and I always remember my father..bless him..saying ” I’m not eating that foreign muck” he was a good old-fashioned Englishman who was used to good old-fashioned ” meat and 2 veg” very ably cooked by my mother.

Life moves on and it was probably a good few years before he did in fact .. eat it!

My aim in this blog is to give you recipes from the Uk and the rest of the world. Recipes that I have enjoyed, picked up on my travels or have been given to me by friends or just that now I have more time to do as I wish am experimenting with …..I make my own Bacon and Ham, bread,and am experimenting with cultures and pickling, all sorts really anything and everything… my minds an open book……..I hope you are as excited as I am…..

I would also love it if any of you had recipes you want to share, have eaten and don’t know how to cook or what the ingredients are in it and just have a name…..I will gladly research, cook it and share it…how’s that for a  good deal ??????

Salmon Trout.

Ingredients:

180gm  Trout or Salmon fillet.

For Topping:

• 1 spring onion finely chopped.
• 2/3 stems Coriander chopped finely.. I use the stem as well.
• 1 red birds eye chilli finely chopped.
• 1 tbsp Fish Sauce.
• A cheek of lime.

Mix all ingredients together.

Put fish on foil and spoon topping on. I reserve some of the topping to add when serving. Seal foil and put in the oven on 180 for 10/15 mins until cooked. This depends on the thickness of the fish.

When cooked remove from oven and serve with rice.(This is when I remove the skin from fish.) and also add any additional topping. Enjoy!

Thai Pickled Cabbage ( Pak Dong)

• 1 white cabbage. cut or torn into pieces.
• 8 large spring onions chopped
• Coarse Salt.

Let’s Cook!

Layer Cabbage, Onions and Salt in a dish ( with lid)

We then leave the dish on the kitchen top or in the sun for 1 day.

Then refrigerate for 2 days. It’s now ready to eat.

The longer you leave this mixture then it gets sourer so if you prefer you can leave longer.

No liquid is necessary as salt draws moisture from Cabbage and it makes its own liquid.

This can be eaten as a snack or with fish/or chicken.I prefer this to sauerkraut as it’s not so acidic but it’s personal taste.

Bread Pudding.

An old Favorite of my dad’s.

I keep all of my bits of stale bread in the freezer until I have enough for a pudding.

Ingredients:

• 2/3 Ib of bread ( brown /white) or mixed.
• 1-2 tbsp Mixed Spice.
• 2 eggs beaten
• 3 oz butter melted.
• 12/16 oz  dried fruit (sultanas or raisins)

Let’s Cook!

Put bread in a large mixing bowl and cover with water or mix or milk and water to soak.

When soft I squeeze out in colander as much liquid as I can.

Add melted butter, mixed spice, eggs, and fruit and  combine.

I like lots of spice and fruit so if I think it needs more at this point then I add it is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add.

Put in hot oven 180 degrees for 1 hour if the top seems to be browning too quickly then reduce the heat a little. It should rise a little by end of cooking. Remove from oven and sprinkle with sugar.

This is when I invoke my rights to cooks perks and have the 1st bit..to try of course as it’s yummy hot and straight from the dish. It is also great served with custard or cold if there is any left..haha. It also uses up all your bits of stale bread.

 

I hope you enjoy these dishes..until next time xx And now for that glass of wine!