menu thoughts

Radishes


Yesterday was radish day. We had three bunches from Bullring Outdoor Market for £1 and plenty of choices for recipes. We pickled two bunches, used their greens in soup and saved the third for salads, garnishes, to bake and other treats.  Read on for recipes...


Radish Top Soup- recipe from here

Melt some butter in a large saucepan over medium heat. Stir in one chopped onion, and saute until tender. Mix in two diced potatoes and about four cups of radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.




Pickled Radishes - recipe adapted from here

Trim the greens off and wash about 30 radishes. Then slice thinly on a mandolin discarding both the ends. Cut about two inches of ginger into matchsticks and add to the radishes. Put them in the fridge whilst preparing the pickling liquid.

Combine below ingredients in a saucepan and simmer until sugar is dissolved. Allow to cool for 5 minutes, then pour over radish and ginger. Allow to sit for 30 minutes before putting in jars. Store in the  fridge.

1 cup red wine vinegar
1/2 cup sugar
1/2 cup water
2 teaspoons salt
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1 bay leaf per jar

I've been saving loads of recipes on my Pinterest Food board, next thing to try with the remaining radishes: roast them. Yum

[Menu Thoughts] Jetlag Buster

24 hours' travelling and an 8 hour timezone difference to recover from? Must be time to cook up something tasty for breakfast, after all you'll be waking up at 5.30 am with nothing more tempting than unpacking to keep you busy. Trust us, that's been our daily routine since we got back.




Cinnamon & Apple Pancakes (inspired by the LEON cookbook)

Make good, thick pancakes: 2 eggs, 80ml milk, 80g plain flour and a smudge of baking powder. Butter in the pan, spoon in the mixture, bubble through and toss to brown on the other side for a few seconds. Meanwhile cube an apple each and fry in butter in a pan with a decent quantity of cinnamon.

Breakfast Muffins

We used a recipe from this website. It calls for you to add your own choice of cereal. We used a crunchy oat cereal with raisins, which worked well. You could try cornflakes, I think they'd work better.

I also wanted to try these Carrot & Orange Muffins.

Scrambled Egg on Toast

The best scrambled eggs (in my opinion) are made with butter and only a small amount of milk. Beat two eggs per person with a little milk and freshly ground pepper. Throw into a pan after a little melted butter, and stir on a low heat. Serve on a nice toast with seeds for a bit of texture. We also add Henderson's Relish and mayonnaise.

[Menu Thoughts] Fried Gnocchi




Fried Gnocchi made by Laura and Malcolm


1) Prepare Gnocchi: with the help of cousin Laura, 

2) Get an adult to help you fry the gnocchi (this is a long, boring process, which should be left to adults)

3) Serve the gnocchi as you wish (seen here with Bolognese sauce and mozzarella).

4) Use the leftover egg whites to make meringues. Serve these to your guests as pudding.

[Menu Thoughts] Bacon Muffins


We made some tasty, bacon muffins like the ones in this recipe. We skipped the cheese and used goat's milk (because Sarah can't have the stuff from cows)

It's got me thinking about what other flavours would make great savoury muffins. Would it be too weird to have a savoury muffin followed by a sweet one for mains and pudding?

They feature in our 365 Project on day 12.

[Menu Thoughts] Why do we peel carrots?


This was our dinner.

Its 1 parsnip, 1 onion, 1 and a half carrots, 4 cloves of garlic and 2 pork sirloin steaks. They were not peeled, not peeled, peeled, not peeled and not peeled. Malcolm votes skins on for parsnips, for the flavour. So why do we peel carrots? Its not like they have tough skins.

Peeled or not drizzle with honey and olive oil. Then season with salt and pepper and finish with a few sprigs of rosemary.

[Menu Thoughts] Orange Orange Blue

We've had a fair bit of orange food around here lately, well it is autumn after all. And, since it seems like ages since we've done a Menu Thoughts blog, I thought we should share it.

Carrot and coriander soup followed by sweet potato gnocchi.

Somewhere along the line the gnocchi got quite floury, they ended up a bit bland and stiff, but a last minute rescuer was found in the form of some creamy blue cheese.

The following day we ate fantastically tasty spiced bean burgers in pita breads with balsamic oil, jalepenos and tiny salad. And for dessert: rice pudding with caramelised apple sauce.


Cheese and Wine and Kirsty



We've just had a lovely couple of days with Kirsty. During which we visited the ducks, drank tea, went on a bus adventure to Solihull, watched High School Musial and had a hair braiding lesson. Autumn seemed to come with Kirsty (which is good, because it's her favourite season) and we celebrated all this with a spot of cheese and wine.


Cheese and wine Menu:
Marks & Spencers goats cheese,
Marks & Spencers soft and creamy brie,
Snowdonia cheeses amber mist (whiskey) and red devil (chilli)*,
Ben's mystery 18 month nutty cheese,
A bottle of sparkling wine on ice,
A bottle of red decanted,
A jug of mint water
Black olives
Some of Lidl's finest rye breads,
Marks & Spencers posh olive crackers,
and strawberries.

* which we bought in Llangollen during the Eisteddfod.






[Menu Thoughts] Cold

Make the most of summer and avoid sweating in the kitchen by making heat-free foodstuffs to eat chilled.


Gazpacho: Summer soup eaten cold. 

1kg of tomatoes
4 inches of cucumber
a handful of chives
a clove of garlic
a couple of glugs of olive oil
a splash of white wine vinegar
Salt and pepper

Blend and fully chill.




Coffee ice lollies: these ones without milk, though milk reportedly works well too. 

Make a mug of strong and sweet coffee, then freeze in moulds.

By far my favourite of these frozen stuffs.



Summer Cooler Cubes:  a weird combination of savoury ingredients to put in a glass of water? A very refreshing combination. 

[Menu Thoughts] Tajine


Take 2: our second attempt at this chicken tajine was much more successful (the first attempt ended in a broken tajine and the meal being finished for our guests in a casserole dish). 

Basic recipe: coat 8 chicken drums in flour and spices, brown off in tajine on the hob (use a heat diffuser!). Soften some sliced onion with garlic and herbs, then add chicken stock, chicken, some veg, lentils and any herbs that you fancy. Bring it all to the boil and shove in the oven at 150ºC for about an hour.

Serve with slices of preserved lemon, olives and rice.





[Menu Thoughts]






 Thai prawn curry: blend 1 red pepper from a jar, a tea spoon of green thai curry paste, some thai basil leaves, one clove of garlic, some fresh coriander and a teaspoon of tomato puree. Shove some frozen prawns in a pan, then cook in the blended sauce for a short minute before adding some coconut milk. Serve over udon noodles garnished with a spring of thai basil.

Fresh mint ice cubes.

Coffee and ice-cream with biscuit crumble topping.