Postponed

Today's recipe should have been Baked chicken with wheat and dill
However despite trying every supermarket, ethnic store and health food shop in my area I could not obtain " whole wheat" So I have resorted to ordering some on the Internet , which I am assured will be with me in 3 to 5 days.
Thus this recipe is postponed until my whole wheat arrives.
Poached eggs on toast tonight I think!!!!!!

I love " a bit of hash"

This chapter is headed " A bit of hash". I adore corned beef hash - made as my mum used to make it using up left over boiled potatoes from the day before, a tin of corned beef and an onion. I add a few cloves of garlic - unheard of in my mother's kitchen (my father still won't touch it at the age of 85)  and then top with a poached egg.

Today's recipe is for Sausage and egg hash.
We had this for lunch - a bit hearty for midday especially as I have guests for dinner tonight!
A quick , cheap supper dish, not the best looking food on a plate but a very satisfying and tasty meal, just hits the spot.

Savoury v sweet

Today's recipe is Cheese, ham and apple muffins.
Savoury muffins today for lunch then!!!!Not sure what to serve them with so had them just as they were, slightly warm from the oven.
Mr Slater says he came up with this recipe as he needed "........to make a little bit of cheese and ham go a long way ".
Quick and easy to make but mine stuck to the muffin cases.
Also Mr Slater said to eat on the same day and as I had made 12( as the recipe indicated) I spent my afternoon delivering samples to various members of my family!!!!!

I have to say I am not thrilled with these and do prefer a sweet muffin.

After a day on the bike

Today being bank holiday Monday we decided to go out on our (motor) bike. Today, being a bank holiday, it was not very warm and when we reached Patley Bridge it was only 11 degrees,  and with the wind chill factor, and despite having so many layers on I looked like Michelin woman I was frozen by the time we got back home. So tonight's recipe Spiced lentils, mint labne, was perfect, real comfort food, hot, satisfying and soothing.
Mr Slater begins by saying that not everything we eat needs to be memorable or remarkable - " ....instead something understated and there to fill."
Can I just add , tasted much better than the photo looks!!!!

A need for carbs

Slightly worse for wear after too much wine on Saturday, Sunday required lots of carbs to aid recovery !!!! This page headed " Another wonderful sandwich" made with sourdough bread, mushrooms and cheese was just the ticket.
My daughter had been celebrating her 30 th birthday this weekend and we were invited round for drinks. " And food?" I asked ever the optimist!!!!!!  " Only if you bring it" was the reply.
So doubled the quantities , packed all in a cool bag and set off.
Mushrooms and cheese I thought was a strange combination, however once made it is fried in a shallow pan - the bread is ",,,,,,,,lightly crisp, the mushrooms soft and the cheese oozing at the edges....."
DIVINE

Making steak go a long way!

A chapter headed "Cooking Steak"  and opens with "....... My perfect steak is usually that cooked by someone else. I say this because I like my steak with bernaise sauce and chips......"
I couldn't agree more - although finding the perfect chips for me (big and chunky and well done) can be quite a challenge.
Yesterday's recipe was Grilled sirloin with sweet chilli dipping sauce and Chinese greens 
and economically it is cooked so that it could stretch to serving four people . We had it between two - again more exercise needed!!!!

Well the verdict - a different way to serve steak but I think I still prefer a steak to be a steak ( with bernaise and chips)!!!!!!

Catch up

Tonight my daughter came for tea so decided to do a recipe I had missed due to being away on holiday and not being able to obtain the ingredients.
This was Beetroot fritters with gravalax  and came under a chapter headed " Taming the sweetness of the Beetroot"
I have never cooked Beetroot before and this chapter gives lots of suggestions such as baking them whole or grating them into yogurt. So much to try and so little time to do it!!!!!
Kim arrives and always looking forward to tea at Mum's turned her nose up at beetroot. But then she had only ever had pickled beetroot.
The fritters were good quite unlike he Beetroot that comes in jars and we both love smoked salmon so success all round!!!!

Cooking overload

Today saw me on a cookery course at Betty's cookery school in Harrogate. What a day, what fun. Totally exhausted and now home to cook today's recipe from The Kitchen Diaries - Spring carrots, herb sauce.
A chapter headed " A bunch of carrots". I always love the way Mr Slater describes food in his book and on the television, it is so visual yet you can almost smell and taste it too. This chapter is no exception. Please read it - you will never find a carrot a simple ordinary veg again.
The carrots should have been cooked with the skins on, however had to peel mine as they were not quite as young as the supermarket indicated, ( bit like me really!!!!)
Fortunately I was able to serve these with the goodies brought back from my cookery course. A delicious way to serve the humble carrot.

This is my starter - Poached salmon wrapped in Nori served with a smoked potato and horseradish mousse line and a tarragon and shallot salsa!!! Sounds very Master Chef doesn't it ?

Followed by Red wine and thyme braised haunch of venison with Brescianstyle buttery Parmesan polenta and tenderstem broccoli

And then Macadamia and salt caramel delice

Lovely day all in all and finally the carrots

Attended the course with my friend Julie who split her sides when I managed to grate my acrylic nail along with the Parmesan !!!!!! Not very masterchef

By the way my friend is about to publish her book on Amazon . Look out for a new author Julie Houston. You owe me !

Red wine and thyme braised haunch of Venison with Brescian style polenta and tender stem broccoli

The carrots and herb sauce

Beccafico

A chapter headed "A crisp treatment for lamb" and last nights recipe was Lamb cutlets, crumb and anchovy.
In this chapter Mr Slater refers to " beccafico" a stuffing used by Sicilians in sardines. He says ".......I am not the sort of cook to stuff a sardine....." I quite agree, sounds far too fiddly and time consuming.
The lamb cutlets last night were served with a crumb mixture based on " beccafico".
Having returned home late after a day' s shopping I set hubby to work as my prep chef and the crumb mixture was soon prepared - although I did catch him eating the orange when he had grated the zest from it . The juice was needed so good job the fruit bowl contained another orange. You can't get the staff !!!!!.
We both enjoyed this dish, looks a bit messy in the photo but flavours were good - quite reminiscent of some  Moroccan recipes I have done. If I can brush up on presentation it would make a good dinner party main course.

To salt or not to salt ?

Tonight's (20th May) recipe was Aubergine, thyme and feta tart.

This chapter headed " The endlessly useful aubergine", has made it clear to me " to salt or not to salt the aubergine. When learning - many years ago - to make moussaka I was taught to salt the aubergine s to draw out the bitter juices - however this resulted in a very salty, almost inedible moussaka causing us to drink gallos of water all evening. Guess I should have rinsed them before using them!!!!!
Anyway Mr Slater says that "......most of the aubergines we buy have had the bitterness bred out of them ...." So gladly I continue to make the tart.

Looks nice but have to say not one of my favourite recipes. Don't think I will make this one again.

More calories = more running!!!!!

Saturday 18 th May and the recipes for today were Soft lettuce and hot bacon salad and Spiced bread and butter pudding with fried bananas.

Another pudding " yippee" says my husband.
Well one slimming course followed by a more fattening course so I suppose it all evens out.

The salad was delicious with some hot crusty bread, even my husband ( who does not consider salad can be a meal!!!!) enjoyed it. Excellent dressing.

Mr Slater converted me to bread and butter pudding on April 7 th when I made his Hot Cross bread and butter pudding. So this time I was looking forward to eating this dessert.

The pudding took 15 mins longer to cook than the recipe stated resulting in us hovering round the oven , spoons at the ready. The fried bananas were sticky, chewy and would make a divine dessert on their own with lots of clotted cream. The addition of grated zest of orange helped to break through the sweetness. ( A useful tip - I have found popping the fruit in the freezer for 5 or 10 mins makes the grating easier)

The bread and butter pudding - what can I say? From my most disliked pudding to one of my favourites. Wonderful. This one with its hint of coconut was superb .

The rhubarb triangle

Friday May 17 th and another new chapter  " A sweet sharp sauce for rhubarb"
The recipe is Rhubarb with butterscotch sauce. Jim will be delighted, puddings are very rare in the Watson household.
Finding rhubarb - what a nightmare and I live only a few miles outside The Rhubarb triangle.  In fact the ball celebrating the rhubarb growers was months ago and that's when I guess the rhubarb is at its best. Anyway I couldn't buy any anywhere. Fortunately my brother- in - law came to my rescue as he had some still growing in his garden. A little past its best maybe!!!!
Mr Slater definitely is good with desert.This is his new take on " rhubarb and custard ( never one of my favourites! )
However success again , this was sharp and sweet and delicious , but for some reason my sauce was a different colour to Mr Slater's .

Lunch today was Frittata of peas and spring herbs

Delicious, possibly better if my own herbs were ready to be picked!!!!!!

A 20 mile round trip plus a parking fine!!!!!!!

Todays recipe proved to be the most expensive yet!!!! the search for ingredients meant finding a Chinese supermarket, which I did , hence a 20 mile round trip and unfortunately a £50 parking fine!!!! Which I am, by the way, contesting - one can but hope!!!!
- May 16th and a chapter entitled Fiddly cooking. Mr Slater says he normally doesn't want to do fiddly cooking, I quote " ........do I want to be fiddle- arsing around making little parcels of food........."
He confesses to, on occasions, buying ready made pastry and says ".......he refuses to buy into the idea that everything we eat has to be made from scratch......." How refreshing it is to read this from a chef, makes a lesser mortal feel much happier!!!!!

This recipe - gyoza - Japanese pork and cabbage dumplings

Not one who really goes in for fiddly cooking I wasn't looking forward to making these, thought they might be a bit of a failure. Still now retired, I have the time to take all day if needs be so here goes.
The accompanying dip was quick and simple to make. The filling for the dumplings was pretty straightforward but although I read the recipe several times I was not sure when to add the Chinese cabbage. Made a guess - seemed to work.
Once I got the hang of crimping the dough I was fine , indeed fiddly but quite rewarding to see my dumplings lined up in perfect unison.

My dumplings ready for cooking !

Not a big fan of the finished cooked dumpling, loved the dip, but don't think I will make these again. Took some round for my future- son- in -law so will wait for his verdict for a second opinion.

Not a favourite!

May 14 th and the chapter is headed "Sucking Lemons" It reminds me of the lovely Lemon and orange parfait made back on April 17 th - must do it again, delicious.

The recipe today is Asparagus with lemon and herb sauce
Reading the name of this recipe I imagined a hollandaise kind of sauce but not so. This was more a kind of dressing. It was quite sharp and I don't think I would use it on asparagus again. Maybe make a good tangy salad dressing!

A healthy option!!!!!

Thank goodness , the recipe for May 12 th sounds very healthy - will make up for the devine sandwich on Friday night.
The chapter is headed Early Herbs. Mr Slater says "....the first herbs in the garden are the most precious and welcome. An early taste of flavours to come........."
Help!!!!! Only just got mine planted last week. I have parsley, sage, rosemary, basil, tarragon, chives, thyme and dill - but only just seedlings at the moment so herbs from the supermarket will have to suffice.

Today's recipe is Herbed salmon.
I love salmon so this was my kind of recipe. Felt very virtuous, delicious, moist and full of flavour - yet I guess low in calories and healthy. Served with a green salad so felt more brownie points came my way!!!!

Heart attack on a plate

As promised we had the " Best sandwich. Ever" last night.
Mr Slater doesn't disappoint. This was truly one of the best sandwiches I have ever had - and the most filling.
Combining meat, cheese , mayonnaise and heaps of garlic butter this certainly is a heart attack on a plate should you eat it every day but as an occasional treat Wow!!!! Devine.
Difficult to eat, lovely juices running between our fingers , will certainly do this again.
Need to do more walking!!!!!!!

A lot of lamb

Two recipes under the same date, Spring lamb steaks, minted potatoes and The best sandwich. Ever.
Both sound devine but too much to make on the same day, so I am going to make the lamb with potatoes and the do the sandwich on Friday when no recipe is scheduled. Sounds ideal for a DVD night in front of the telly!
The chapter is headed "A new head of garlic" Mr Slater talks about the ".......first of the season's pearl white garlic..." and ".....this wet garlic will be around until July if we are lucky."
I got very excited when I read this, I have often talked to friends and family about " wet" garlic which I find when holidaying abroad - usually Europe and its delicious far better than the garlic I buy at home which can be very dry. Why is that ?
Anyway on with the recipe. As usual Mr Slater is easy to follow and another delicious meal is eaten. I have to confess my lamb only marinated for an hour as I was short time but we could still identify all the delicious flavours .

All in all an expensive, in more ways than one , kind of recipe.

Yesterday , Saturday May 4 th, the chapter was headed Soup in the blender. Mr Slater compares the food processor with the electric jug blender. For liquids he says the jug blender is best ".... By which I  mean less trouble, easier to clean ......"
Excellent, from past blogs you know my loathing of washing up. Can quite put me off making some recipes.
Reading on, I need to buy a " mouli- legumes" - sounds a really useful piece of kit.
On with the soup. No problems , easy to make and delicious to eat. The addition of hazelnuts I'm not sure . My husband left his but I felt they added another texture.

The next recipe for today was A warm tart of crab and tarragon

This proved to be the most expensive tart I have ever made as it required a day trip to Whitby to get the 500 gms of white crab meat. I tried every supermarket in our local area but could either only find dressed crab ( at an extortionate price ) or brown crab meat! Tinned was available - wonder if that would have done the job? Anyway hubby was very pleased as weather was reasonably good so we set off to Whitby on the motorbike. Bit chilly for me, however the needs of the recipe put my needs ( warmth!) second. 500 gms of white crab meat was quite pricey- £20.74 , plus lunch in Whitby and cost of trip you can see why this proved to be a very expensive tart!!!!!!

Home by six and set to work. Pastry was a bit tricky but managed, filling easy to prepare and into the oven. Would it all be worth it ? I made a very simple green salad to accompany the tart.

Husband loved it and said it was " dinner party standard" . Praise indeed. It was very good but exceedingly rich. Too expensive to make on a regular basis but will definitely do it again . Is there a season when crab is cheaper I wonder ?

Spring chicken

No recipe in the Kitchen diaries for May 3 rd so another catch up day and I made Spring chicken with young garlic leaves. ( April 27th)
Last time I hunted for garlic leaves the unseasonal weather meant I couldn't find any - but today success, I found some, albeit very small, garlic leaves with which to stuff my chicken. These with the addition of a large head of garlic and two small glasses of wine meant the juices in the roasting tin were divine - sticky and very garlicky - just what we love.
I served the chicken with jacket potato and steamed spinach.

Chance to catch up

Yesterday's lunch of Little spring onion omelettes was lovely. Very light and fluffy - definitely suitable for ladies who lunch and want something tasty but not too heavy or calorific! The addition of ricotta cheese was a treat. Mr Slater makes other suggestions, in this chapter, of toppings for omelettes which I will try in the future.
He also says " The more I cook the more I realise that if a piece of kitchen equipment works it doesn't matter if its the correct one or not ".
Well done that man - over the years I have purchased numerous must have pieces of kitchen equipment which I end up not using. One of my favourite pieces of equipment is a lemon parer - it  has a broken handle - but works well, in fact much better than its superior counterpart I replaced it with!!!

Last night I was able to catch up with a recipe I was unable to do when on holiday. My daughter came for tea and we had Crab and coriander cakes. A bit tricky to cook , very easy to make and very tasty.

Back from holiday

May 1st and the recipe is Lamb and mushroom flatbreads
Mr Slater suggests this as a lunch dish but I think most people would find it quite a heavy lunch but for s it was a delicious evening meal and one I will serve again as a supper dish when having guests. The combination of lamb, mint , chillies, pomegranate, and olives ( to name some of the ingredients ) was excellent .

May 2nd

Today's chapter is called "Wrong pan , right job"

Mr Slater confesses to not having an "omelette pan" but rather a black steel pan only non stick " because of the years of service it has given"  I don't have a specific omelette pan, only a useful size frying pan which I have to season so that my omelettes don't stick. Usually works but not always!!!!

For lunch today I am looking forwards to making Little Spring onion omelettes.

These are " tiny free form omelettes the size of a large biscuit"

Will let you know tomorrow how they turn out .