In My Kitchen

In my kitchen last week.
There was green food, and red food but it seems that the food I chose to photograph was the orange and yellow food.


A particularly delicious coleslaw heavy on the carrot, light on the cabbage, with chopped apples, red onion and toasted sunflower seeds. The dressing was mayonnaise, cider vinegar, whole grain mustard and a bit of honey. Lots of black pepper and some salt. It made very good sandwiches with an equal quantity of grated cheese.


Potato, butternut squash, chorizo, onions and eggs all baked in the oven. The eggs are added at the last minute although I always manage to overcook them.


Enormous cheese scones to eat with soup.


Everyone's favourite -roast chicken and roast potatoes. The leftovers will be made into some sort of stew for supper tonight and the carcass will be made into stock, or 'bone broth' as I believe it is called  these days. I left some of the fat in the roasting tin to make the gravy but the rest I poured into a little dish and put it in the fridge where it will keep for several weeks if not longer. It will make fabulous fried potatoes.


An almond version of the cheap and cheerful cake on my previous post. I replaced the cocoa with flour, and the vanilla with almond extract and sprinkled the top of the cake with flaked almonds before baking. Very good.

Comments

  1. So excited that you are back blogging again. I have followed you for the last 3 years even though we in the southern hemisphere are 6 months behind/ahead in the seasons as so much of what you write about is what interests me too. I love your philosophy of life and can't wait to eventually be at home fulltime when I retire and have more time to create. I have just returned to a NZ Spring after my first ever trip to the Northern Hemisphere - 3 months travelling in the UK and Europe and my last purchase from Oxfam to read on the 24 hour flight was the delightful Miss Read Further Afield for a bargain 1 Pound. I will be searching my local library for more of her writing. Long live The Quince Tree

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  2. Hear, hear Adele.
    Love the bite from the seeds in the coleslaw. And why is it when I see what you've been cooking, I immediately think Yes, let's have that this evening. It's the thinking of meals, not the cooking, that sometimes hit a blank, especially if under the weather. So thanks, Sue, more often than not, for the ideas.

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  3. Your food always looks so delish....I would probably cook the eggs separately in the potato dish. I can almost taste those roast potatoes..

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  4. I SO nearly made cheese scones over the weekend, and now I've seen yours I'm wishing I had! The squash, chorizo, egg thing looks amazing too - I'm now thinking of adapting to to things I have in and need to use....butternut, sweet potato, carrot, bacon.... Mmmmm!

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  5. Your roast potatoes look very nice and crisp. I do mine in sunflower oil or when I'm feeling flush, goose fat. What are yours cooked in as I can never get mine to look as good! (I par boil then roast).

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    1. Beef dripping Mrs LH. The stuff in a block not dripping I've saved as I don't roast beef very often. Goose fat or duck fat is great too but dripping is cheaper. I also like olive oil for roast spuds and that's what I'd use if were making them vegetarian.

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    2. Thank you. I use the blocks of dripping in our chip pan (old fashioned I know but I still use a proper chip pan with a wire basket). I'll pinch a bit out of there next time I'm roasting - might add to the flavour!

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  6. those scones look so tempting, and I love making use of all the leftovers from a roast chicken! great idea to save some fat for frying x

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  7. It all looks delicious, we had roast chicken and potatoes yesterday too. Love chorizo, potatoes and eggs, I mix the eggs up and they don't cook as hard.

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  8. I've been having coleslaw and cheese sandwiches quite a bit recently, yesterday I added some sliced up falafel too .... delicious.

    Your photos always have a lovely clarity to them ... even if you didn't manage to get any shots of the red and green food ;-)

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  9. Your recipes are brilliant and your blog is my go to if I need inspiration. Had a perfect quiche tonight, baked yesterday following your recipe. Glad you are back.

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  10. Delicious and inspiring, all of it. I'm especially intrigued by cheese and coleslaw sandwiches. Yum.

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  11. It was squash/saffron risotto here tonight - very orange!

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  12. It feels like we're a pack of pups sitting in your kitchen, alert, at your heels, eyeing every move you make, hoping some tasty morsel will fall through cyberspace and magically land in front of us, because it all looks so fantastically good and we're aching to try some. I envy not only your cooking savvy, but your seemingly boundless energy to keep banging out these meals. Every afternoon I look anxiously at the clock and panic, trying to think what I could throw together at the last minute from whatever bits and bobs I have in the frig (probably misusing that phrase from the "other" English). It never looks as good as your meals. I love collecting recipes and hate to pull them out and follow them, let alone go to the store and buy the proper ingredients to actually make a special dish. I suppose this is similar to fantasy sports. Imagining the perfect meal without lifting a finger to pull it off.

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  13. It all looks delicious and it was just the post I needed.Please keep blogging and I will keep reading just as always.

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  14. HOW DID I MISS THAT YOU WERE BACK? Oh the joy and the stews and the cake and the quinces. You've give me a burst of happiness and an urge to roast things. Welcome back. I'll be back (properly) later today too. I've given my online self a makeover and everything. Phew

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  15. I am so glad you are back! I've missed you and the quinces and the damsons and the flowers a lot. Since you went away I have moved house and now have a proper stove so I can make more of your recipes. Here in the US we need your brand of Britishness, or Englishness to leaven the barrage of Trump and Karshmashian - ness...

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  16. Sue, I am joining the queue in praise of all the cooking ideas you've shared with us here. Just last week I used the last of my frozen homemake chicken broth in the first lentil soup of autumn 2015. The soup was wonderful, and some of it is now residing in the freezer.

    And so now, on my next free day, I'll be cooking some chicken, with the idea of seeing the leftover chicken become the new stock of broth. That might also be day to begin baking.

    I am fully inspired! xo

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  17. Hurrah! Saturated fat, just like in The Olden Days! All of the taste, none of the risks, I'm so glad people are turning away from the polyunsaturated muck and eating real food again. Always remember my mum's pudding bowl of dripping, kept in the fridge and used for all sorts of tasty meals.

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  18. Also delighted that you are back! I think we must have been separated at birth - though I managed to be born many years before you! I always love your food and your philosophy of life fits mine in most respects. Food, books and wine up there with the garden and life in all its beauties, and family too.
    thanks for sharing so many good thoughts!

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