Just Rolling Down This Road

Ok, so I have no idea what happened to January! Christmas is a blur of friends and family. I had 15 people over for Christmas dinner. Totally packed them in like sardines. It was a blast. Kids, dogs, friends of friends I have never met. It was the perfect mix of familiar and new. I cooked enough to feed 30 people and my neighbour Will cooked the about the same amount so we were eating Christmas dinner for days afterwards, as it should be.

My title is very apt for January my god I feel like my blood has been replaced by goose fat! So boringly and as usual and it only lasts about a week or two I am trying my best to be super healthy. I am not in anyway aspiring to be a vegan but I can definitely dip my toe in.  In a way I like the discipline of less ingredients. Not that there isn’t a gazillion different veg that are a available at this time of year. In fact January is wonderfully full of green stuff. Brassicas and all things hardy and dark green.

I have a couple of recipes to share with you this week. So simple and healthy and filling. I made whole roast cauliflower with a spice rub alongside a chana (chickpea) daal and sautéed kale, spinach with fennel. The vegan contingency were happy!

I leave you with a recipe and a few pics. Oh and Rufus got a new skateboard and insisted I showed everyone!

Have a lovely end of the month!

 

fennel and rocket salad KidsOven ruskateboard VeganSupper

Roast Fennel and Rocket Salad

I made this today because a Ridley Road Market stall was selling 3 fennel bulbs for £1. Its a delicious winter salad, you can add some shavings of parmesan or any sharp cheese. I think it will also work with a good goats cheese too.

Ingredients

  • 1 fennel bulb – sliced lenthwise
  • bag of wild rocket
  • handful of mixed seeds
  • handful of dried berries
  • splash of olive oil
  • a capful of red wine vinegar
  • Maldon sea salt and black pepper

Method

Turn on the oven to 200C and place the sliced fennel bulb in a shallow dish, drizzle with olive oil and sprinkle sea salt over then roast for 20 minutes. Until the fennel is golden and soft.

On a plate toss the rocket, berries and mixed seeds then place the warm fennel on top and drizzle with a little olive oil and red wine vinegar and season with salt and pepper.

 


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Mannors Maketh the Man….

Its true they do…kind of. Ex husbands are a funny thing. They are. I’m not being facetious (well maybe a little bit). I could laugh a lot about the little texts and messages I get with regards to childcare and motherhood. I get a LOT of helpful hints. I say I could laugh. If I was someone else. One of his recent texts was telling me the two year old had ‘bad mannors”…hmmm kind of bad manners in itself!

Ahh you can tell its Christmas, the joys of family.  Actually we had a great Christmas, lack of sleep permitting (The Ru decided that he was going to go two rounds over demanding milk at 2am) I WON…barely. In fact it was a close call. It took one and a half hours of putting him back in his bed before he caved; By that time all the  kids were up and by 6am fuelled by chocolate in their stockings Christmas day had started.

Im not gong to bang on about christmas dinner. Lets just say I took the turkey out of his bath of wine, spices, brine and other christmassy things. Turkey was subsequently roasted, there was red cabbage, brussel sprouts, gravy, tortiere, roast potatoes, roast parsnips, cranberry sauce I made enough for twelve people. There was five of us! That sounds about right to me…

I was going to give you a recipe for gingerbread, sweet, dark and sticky, totally divine. I took a couple of photos, Its a Nigella recipe. I urge you to make it.  I however give you a christmas salad recipe that involves opening a bag of rocket and cutting open a pomegranate and throwing in some leftover turkey!

Have a wonderful week.

Rachelle x

 

 

Festive Turkey Salad

As usual with this sort of recipe, quantities are not exact. I bag of rocket is enough for two people, although I can quite easily demolish a bag myself. I happened to have walnuts in the larder, but feel free to substitute with another nut or omit.  I have also made this with a light goat cheese too such as Chevre,

Ingredients

  • 1 bag of wild rocket
  • A handful of cooked turkey
  • 1 pomegranate
  • 2 big glugs of olive oil
  • A large pinch of salt
  • A handful of walnuts
  • A capful of red wine vinegar
  • Pinch of ground black pepper
Method
Empty the bag of rocket into a large shallow bowl, plate. Shred the cold turkey by hand into bite size pieces toss on top. Cut the pomegranate in half horizontally, take a wooden spoon or such implement. Holding the pomegranate, seed side down on your palm, fingers spread, over the rocket and turkey plate. Hit the back of the pomegranate and it will relinquish its seeds and juice.
In a dry frying pan over a high heat roast the walnuts until they are fragrant. Toss on top of the salad. Glug over the olive oil and the red wine vinegar and season with salt and pepper. Toss with your hands taste and adjust seasoning. Eat straight from the bow (if you are not sharing) or divide onto two plates. x

 

 

 


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Aside

Garden Roses and Rocket

“Oh my god Mummy guess what?” Lola interrupts me and has a look about her that means she is about to reveal something incredible.   “You can buy two packets of Jammy Dodgers in Iceland for one pound…..” I have no words,  I just look at my friend Lisa, who is falling over laughing.

Jammy Dodgers aside (I’m sure you will all be rushing out to claim the bargain of the week). It has been a really productive and fun week. It has been the perfect balance of hanging with my kids and working.

Its summer so floral jobs are arriving on my doorstep.  I designed and made floral’s for a first communion in Henley on Thames. What a joy to be working with flowers again.   I sourced most of my flowers from Green and Gorgeous in Oxfordshire. My friend Rae grows the most wonderful English garden flowers.

I have also had a week of cooking a ton of Asian food. Oh my god, Hackney is such a great place to source ingredients.  I am totally on a Vietnamese kick at the moment and I promise I will post some recipes in the next week or so.  I am frantically trying to get ready for my trip to France this week. I am so excited to be going to Arles during the Recontres d’Arles.  It is going to be an incredible experience and I am sure I will gather lots of inspiration for recipes there.

Today I feel to share a simple salad recipe with you. I always try to make sure there is fresh fruit in the house and it is rare this time of year for there not to be rocket leaves in my fridge. I think the peppery little leaf is my favourite. I throw it on warm pasta and toss with olive oil sea salt and whatever shards of cheese are in my fridge. I can pretty much eat it out of the bag like a packet of crisps.

I paired the peppery leaves with fresh apricots, just torn into bite size pieces. Make sure the apricots are juicy and soft. I then added some soft goats cheese and drizzled with extra virgin olive oil.  Simply divine. The apricots and the goats cheese is a match made in heaven.

Well,  I hope you have a wonderful week.and I leave you with a few photos of my flowers and of course the goats cheese and apricot salad.

Rachelle x

 

 

 


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