Saturday, October 25, 2014

Saturday Recipe

It being that time of year, I figured this was a good side dish. For double cream in North America use whipping cream. For chicory read Belgian Endive.

Pumpkin & potato gratin

Pumpkin and potato gratin

By Good Food
Serves 6

  An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
  • 3 tbsp sunflower oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1 large red chilli, seeded and chopped
  • 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
  • 450g potatoes, peeled and cut into small cubes
  • 6-8 fresh sage leaves, finely chopped
  • 140g dolcelatte cheese, cubed
  • 50g parmesan, finely grated
  • 150ml vegetable stock
  • 284ml carton double cream
For the topping
  • 50g butter
  • 140g fresh white breadcrumbs
  • 25g walnuts, chopped
  • a handful of fresh parsley, chopped

The gratin can be prepared up to 3-4 hours before baking.



  1. Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
  2. Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
  3. Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
  4. Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad.
Have a great weekend

Friday, October 24, 2014

More on Socks, Car, Ottawa Shooting.

Sorry no blog yesterday, I just couldn’t scare up any enthusiasm to write about anything. I am toying with the idea of writing a blog less frequently than I do at present.

socksI told you about my socks and the survey I had to complete. At least one other woman I heard about was doing the same trial but her legs were bigger than mine and she couldn’t get on with them. My foot nurse is going to check, but it is probable I might get these socks as well. Whoopee. That should do me for socks for a long, long time and all for free.

We’ve been having a lot of rain lately. We are waiting to get the underspraying done on the car and we need 3 dry days before they will do it. Yesterday was dry and according to the forecast today and tomorrow will be.

Canada is a bit stunned at the moment because of the attack on Cdn flag half mastParliament Hill in Ottawa which ended in the tragic death of a soldier on guard, Corporal Nathan Cirillo, and the not so tragic death of the perpetrator. I guess we will never know exactly what he was intending. Everywhere flags are flying at half mast in honour of the soldier and there was a ceremony in parliament (caught a bit of it on TV whilst bowling) in his honour as well. The shootist’s mother said she was crying for the soldier but not for her son. This kind of thing doesn’t happen very often in Canada so it comes as quite a shock to the populace.

Smoked trout is absolutely delicious and curried anything is usually very good. This recipe is from Food and Wine.

Curried Fried Rice with Smoked Trout

Contributed by Adam Evans 


Chef Adam Evans uses any kind of smoked white fish (grouper, snapper, flounder) for the fragrant rice he serves. For a milder dish, seed and de-rib the cCurried Rice with Smoked Trouthile before mincing.
  1. 2 tablespoons unsalted butter
  2. 3/4 cup diced tomatoes
  3. 1 tablespoon curry powder
  4. 1 tablespoon peeled and minced fresh ginger
  5. 1 teaspoon minced Thai bird chili
  6. 4 garlic cloves, minced
  7. 2 shallots, minced
  8. 3 cups leftover or cooked and cooled basmati rice
  9. 1 cup flaked smoked trout (about 8 ounces)
  10. 1 tablespoon extra-virgin olive oil
  11. 2 large eggs, lightly beaten
  12. 1/2 cup coarsely chopped basil
  13. 1/2 cup coarsely chopped cilantro
  14. 1/2 cup coarsely chopped mint
  15. 1/2 cup thinly sliced scallions, green and light green parts only
  16. Kosher salt
  17. Pepper
  18. 1/4 cup chopped unsalted roasted peanuts
  1. In a large skillet, melt the butter over moderately high heat. Add the tomatoes, curry powder, ginger, chili, garlic and shallots and cook, stirring, until the tomatoes are beginning to brown, about 4 minutes. Stir in the rice and trout and cook, stirring once or twice, until the rice is toasted and crisped, about 3 minutes. Using a spoon, make a hole in the middle of the rice and pour in the olive oil. Add the eggs and let them cook, undisturbed, until the bottom starts to set. Stir in the basil, cilantro, mint and scallions and season with salt and pepper. Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.
Have a great day