16th May 2015 Helen 3Comment

Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are feeling the ill effects.    In the midst of all this culinary hum-drum it was timely then that the lovely Elizabeth from Life on Hushabye Farm would host a blog linky to encourage us to delve into our cookbooks – appropriately called ‘the Love your Cookbooks linky’ and here’s my…

Babotie
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A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Babotie
Print Recipe
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C / 350 F / Gas 4.
  2. Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
  3. Add the mince and stir well.
  4. Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
  5. Stir in the bread and wine vinegar. Mix well, season to taste.
  6. Put the meat into a shallow baking dish / tray and smooth over.
  7. Make the topping by whisking together the milk, eggs, turmeric and seasoning. Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
  8. Strain the custard through a coarse seive as you pour it on top of the meat layer.
  9. Bake in the over for 2. 25 to 35 minutes until set and golden.
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23rd March 2015 Helen 2Comment

Our first of two house moves has seen my kitchen space shrink drastically as I said goodbye to my well-used, well-equipped kitchen, and hello to two gas rings and a dodgy oven. With less time and space on my hands I’ve been taking the easy option and sticking to the family favourites and it’s been a good while since I took a chance on something new.  My desperation must have been obvious then this week when Marks and Spencer offered to let me sample and post a lovely new recipe for Super Wheatberry with Roasted Carrots and Salmon. I made this on Saturday -…

Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
Print Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
Print Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Ingredients
Servings: hungry people (or 4 peckish ones)
Instructions
  1. Prepare all ingredients.
  2. Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
  3. Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
  4. To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.
Recipe Notes

Note: I was provided with this recipe and all of the ingredients to make it by Marks and Spencer for the purposes of reviewing the recipe and posting it here.  I was not paid to write this post.  All opinions are honest, and my own.

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