Where I am now

My life did not come to an end on Friday 23rd March 2012 (as one one-time reader of one of my blogs surmised).  Nor did my photography stop.  Nor did my cooking.  It is simply that I couldn't cope with having so many blogs and decided to concentrate on my main one - Rambles from My Chair. If you wish to see what I've been up to of late just click on the link and join me there.  You'll be most welcome.

I msy be back to post the occasional recipe but please don't hold your breath...

Breakfast Kedgeree

Kedgeree is also sometimes known as kitcherie, kitchari, kidgeree, kedgaree, or kitchiri.

Ingredients
Smoked haddock – one large or two small fillets
(Preferably not dyed if you can get it. The dye adds nothing to the flavour!|)
Basmati Rice – 200gm
Eggs – 4
Onion – 1
Fresh Parsley – 3 tablespoons, chopped
Peas (frozen) – small handful
Curry powder – medium strong - ½ tablespoon
Juice of half a lemon
Double cream – 3 tablespoons
Bay leaves - 3
Sunflower oil
Freshly ground black pepper
Butter

Method

Poach the haddock in 500ml of water with the bay leaves for eight minutes. Remove the haddock and drain but keep the water as it has now acquired the flavour of the fish.

Add the rice to the water and boil vigorously, with a lid on, for 8 minutes then leave to stand for two minutes by which time it should be cooked but you may wish to check and if necessary give it another burst of heat.

Medium hard boil the four eggs and peel and quarter.

Boil the peas until cooked.

Finely chop the onion and cook in 40 grams of butter and a tablespoon of sunflower oil until soft.

Flake the fish and add it to the onion with the curry powder and peas.

Stir gently and add the rice and chopped parsley and fold in the quartered eggs. Add the juice of half a lemon and plenty of black pepper.

Finally, stir in three tablespoons of double cream and dot the top with butter. (That's the really healthy bit!)

This can be served straight away or left over a very low heat and stirred (gently) occasionally for the late risers!

Some new saucepans

I've treated myself - with the help of my brithday present from GB.

Baked Apple and Custard

Ingredients:-
Apples
Sultanas
Soft brown sugar
Butter
Cinnamon
Nutmeg
Mixed Spice

(Ready made custard)

Method:-

I haven't mentioned quantities in the ingredients because I have this annoying habit of not measuring things! Also - it depends how many apples you want to do! I used about a pound and a half of apples for this.

Peel the apples and slice fairly thinly.

In a frying pan gently heat 4oz butter, a couple of tablespoons of soft brown sugar, and add a generous pinch of cionnamon, the same of mixed spice and grate in about a third of a teaspoon of nutmeg.

Add the apples and a handful of sultanas and cook over a gentle heat for about seven or eight minutes, stirring to ensure all the apples are covered with the liquid.

Pour into an oven dish and bake in a moderate oven for 35 minutes.

Serve straight away and add swirls of cold custard.

If preferred you can heat the custard but I like the mixture of hot and cold in this dish.)

Any left-over can be kept in the fridge and had another day.