What’s not to get hungry over? Free range eggs, potatoes. Perfect.
TBH©
Tag: recipe
slug and soup #diary
This month, so far, I’ve been to Coventry, Lutterworth, Wales and Leeds. I feel as though I’m a snail chugging along, with a load of junk in my shell and two tiny dogs skipping beside me. I seem to collect things as I travel around too. I leave with a couple of suitcases, then return with twice the amount, despite not actually going shopping for any of it!?
Talking of snails, I have a slug that keeps getting into the kitchen. I get a big spoon and put him back outside. Next night I repeat this. When I returned home, I found him dead, all shrivelled up on the kitchen floor. I have no idea why he wanted to keep getting in? More so, how was he getting in?? Poor thing. An irrelevant tale, but I’ve felt quite sad about it. It proves nature can sometimes give us the wrong sense of direction. Trying to work it out?
Anyway, changing the subject, here’s some tomato soup I am making today. Big ambitions. I suppose, simple things please simple minds … I hold up my hands.
Tiffy. X
Mediterranean Vegetables with Sage and Sesame Seeds #Vegetarian
This is simple to create and it really doesn’t matter what vegetables you use provided they are suitable for roasting. Nutritious and very tasty!
You will need:-
2 courgettes
4 tomatoes whole
1 spanish onion
1 aubergine
around 10 mushrooms
1 red or orange pepper
2 garlic cloves
1 sweet potato (leave skin on)
2 to 3 tablespoons of oil
Dried sage (approx 2 tablespoons)
Sesame seeds (approx 2 tablespoons)
Heat oil in a baking tray in hot oven. Chop all of the vegetables in various sizes to create texture. Don’t cut them too small. Leave the tomatoes whole.
Drop the vegetables into the oil and give them a shake to ensure they’re all covered in the fat. Sprinkle with sea salt and black pepper. Then sprinkle the dried sage over the vegetables. Shake again then put into hot oven for around 25 minutes or until the onion is soft and the mushrooms start to brown. (Be sure not to burn the vegetables …)
Pour vegetables into non stick pan and add the sesame seeds. Stir through. Finally add a tin of good quality chopped tomatoes or carton of passata.
Serve piping hot with bread, fries or as I have done – with basmati brown rice and chick peas.
Makes around 4 to 6 portions. Can be frozen. Enjoy!
Tiffany Belle Harper.
Spicy Baked Beans Casserole #Vegetarian #Recipe
Even if you hate cooking and preparing food, this is so very easy to put together. My Spicy Baked Beans Casserole.
Sometimes we’re so busy we forget to eat a balanced lunch. Here’s a quick and simple recipe. Serves 2 to 3 or make it just for you! Keeps in fridge for 2 days – great for freezing. Simply create the dish then put it in a seal tight container. If you’ve patience, it tastes even better the next day when the flavours have mingled.
We eat it alone (yum) but you can enjoy this with brown rice, jacket potato, fries and a big bowl of salad. Or just be wicked and have some hot crusty buttered bread. For extra abuse you could add some grated cheese. Or you can dollop on to nachos. It’s so versatile and cheap too!
You will need:-
1 tin low salt and sugar baked beans
1 small onion finely chopped
1 stem of celery thinly sliced
3 tomatoes finely chopped
1 red pepper finely chopped
1 heaped tablespoon of curry paste
Rapeseed oil for frying
Heat a little rapeseed oil. Add red pepper, onion and celery. Stir and fry until soft. Add curry paste. Keep stirring or it will stick to the pan. When the vegetables are heated through with the spices add the tomatoes and stir again. Then add the baked beans. Heat through until piping hot.
You can also use this recipe alongside BBQ’s or for any accompaniment. They taste great cold too.
Serve !
Tiffany. X
tiffanybelleharper.com 