Morning. I love cooking in the mornings since My hubby does a lot of work in the back garden on warm days he need a good breakfast.
This morning I cooked some filets of fish, Spring greens a few chips (fries) I only had one of them hubby had a little bit more.
For lunch I have put ona stew to simmer for hubby with oxtail, we had chicken stew last night.
The oxtail is simmered in stock I made and some onion, later today I am adding some fresh herbs, coriander, sage, spinach beet all from my garden. Make some mashed potatoes with some spring onions, nutmeg salt nad peper some cream and some butter. Make a fres salad with salad ingredieants from my garden, radish 2 types, 3 different sort of lettuce, spinach beet + add some things we bought, tomatoes that we haven't got ripe yet in our garden cucumber, and some salad onion. make a dressing with balsamic vinager, salad hergs brought to by my mum, litte bit of extra virgin olive oil. shake the dressing before you pour it over the salad.
serve it all on a plate together and enjoy.
My vegan soup is going to be with, gently fried onions in a little bit of olive oil, dried mushrooms that has soaked over night, that mum brought me. bit of mixed spice, tiny bit of chilli, fresh thyme, peeld and cubed potatoes, spring onions, only the green part to colour it up, 1/4 red cabbage, 1/8 of white cabbage, vegan soup and stew mix that has soaked over night,
chop the onion finley and gently fry it in a sauce pan over medium heat. Make sure it don't burn. Add some water and some seasoning or stock if you have some. add the soaked mushrooms with the water they have been soaking in. bring to the boil. add the stew mix draned and pated dry. simmer for about 1.1/2 hour on low heat, turn the cooker up and add the rest of the vegetable, bring to the boil and simmer for about 1/2 an hour and serve. I am going to have ahome made scone i baked yesterday and a side salad.
Tonight I am taking out half a side of trout to make a grav lax of, how you make this dish is, put the fish you can use any fish but cod and haddock need to be frozen first to kill any parasites in it, in a deep dish, mix 1/3 of sugar/ 2/3 of salt ina bowl about 50 grams for every 1/4 fish filet. crush some white pepper corns and sprinkle over it. put fresh dill alternativly dried when fresh isn't avaleble but don't nee as much of the dry one. cover with cling film so it is air tight. or use an air and liquid tight container. Put the container in the fridge at least for 36 hour, turn it after half the time and reseal.
this dish is nice eaten sliced in crisp bread, crackers or as a meal with boiled new potatoes and salad. if you make a lot of it you can also gently poach the slices and serve with mash and vegetable.
Friends are like precious gems. The more you have the less they sparkle. Quality before quantity. Dont know if anyone said or if I have made it up myself lol.
Cheers from CC and Mo hubby and Blaze the first food testing Springer spaniel