Herring in oats (with bacon if you fancy)

A Scottish classic this, and one of my Dad’s favourites, the flavour and texture of the oats mixes beautifully with the oily flesh of the herring, the bacon (if used) adds another dimension with its salty crisp consistency. Herring is a very reasonable priced fish, and really good for you. Their high in healthy Omega- 3 fatty acids, and are a source of Vit D. Serve with bread and butter and a salad.

Serves 2

2 herring, filleted
salt and ground black pepper
100g of medium oatmeal, or if you don’t have good old porridge oats
1 tbsp sunflower oil
4 rashers of streaky bacon (if using) cut into small pieces

Spread the oats onto a plate, season well, then coat both sides of the herring by pressing the fish into the mix. Heat a large frying pan over a medium heat, add the oil then fry the bacon until crisp. Remove and keep warm. Then lay the coated herring into the pan, flesh side down, fry for a minute, then turn over and fry for one or two mins more, or until the oatmeal is golden. Serve straight away with the bacon.

Todays illustration, fish net © Lois Blackburn, please visit www.loisblackburn.co.uk for more examples

Hedgerow Jam

Around here there is an unending supply of blackberries at this time of the year, some of the other ingredients in this jam are a bit harder to forage, but I found enough last year to make this recipe, (you can always exchange ingredients if you have more of one and less of another) we’re about to eat the last jar from last years batch! Lovely spooned onto hot Porrage….

This fantastic virtually ‘free food’ recipe is from the ‘Women’s Institute, Jams, Pickles & Chutneys’ by Midge Thomas

225g (8oz) rose hips
225g (8oz) haws
225g (8oz) rowan berries
225g (8oz) sloes
450g (1lb) crab apples
450g (1lb) blackberries
450g (1lb) elderberries
115g (4oz) hazelnuts, chopped
900 g (2lb) sugar, plus the weight of the fruit pulp

1. wash and clean all the fruit well. Put the rose hips, haws, rowan berries, sloes and crab apples in a large preserving pan and add water to cover. Cook until all the fruit is tender- about 1 hour
2. sieve the fruits and weigh the resulting pulp. Put the pulp back into the washed preserved pan and add the blackberries, elderberries and chopped nuts. Simmer for about 15mins
3. add the 900g (2lb) of sugar plus as much extra sugar as the weight of the pulp. Cook over a low heat to dissolve the sugar and then boil rapidly until the setting point is reached. Remove any scum
4. pour into cooled, sterilised jars, seal and label.

Todays illustration, rosehips and hedgerow jam, pen and ink © Lois Blackburn, please go to www.loisblackburn.co.uk for more

Baba ghanoush (aubergine and Tahini dip)

This is a delicious vegetarian dip, that you can serve with pita bread, salads, and particularly good accompaniment to falafel. If your not keen Tahini, or just want a change, you can use mayonnaise in the mix instead. Although out of season aubergine are not that cheap, this recipe makes a large bowl full, so you can be generous with portions, and compared with shop brought its economical… plus you can adjust it to your tastes.. a little bit more garlic?

1 large aubergine
3 tbs Tahini (sesame paste)
juice of 1 lemon
salthttp://www.blogger.com/img/gl.link.gif
1-2 garlic cloves, crushed
2 tbs finely chopped parsley (flat-leaved if possible)

Prick the aubergine with a knife or fork, and cook in a hot oven (if your oven is on for another recipe, this is a good way of saving energy- cook up more than one dish at a time) or under the grill, or over a flame till it’s very soft inside and blackened on the outside. Peel and chop the flesh, and mashhttp://www.blogger.com/img/gl.link.gif in a colander, letting the juices run out. Beat the Tahini with a tbs of water and the lemon juice, then beat with the pureed aubergine. Add salt and pepper and garnish with the parsley.

todays illustration, aubergine, tahini and lemon line drawing © Lois Blackburn. To view more go to www.loisblackburn.co.uk

‘Ma-po’ dofu (tofu) beef

Another fantastic recipe from Ching-He Huang’s fantastic new book ‘Chinese Food made Easy’ every one a winner. This one uses minced beef (brought from the butcher, an economical buy, and some dofu (tofu) which is reasonable, especially if purchased from a Chinese Store…..

serves 4 to share

300g/11oz minced beef or pork
2 tsp Sichuan peppercorns
2 tbs groundnut oil
2 garlic gloves, crushed and finely chopped
1 red chilli, deseeded and finely sliced
2 tbs chilli bean sauce
400g/14oz firm fresh dofu (tofu) cut into 1 inc chunks
200ml/7fl oz hot beef stock
1 tsp light soy sauce
1 tbs cornflour blended with 2 tbs cold water
2 large spring onions, sliced
sea salt and ground white pepper
cooked jasmine rice

For the marinade

1tsp toasted sesame oil
1 tbs light soy sauce
1 tbs Shaohsing rice wine or dry sherry

1. Put all the ingredients for the marinade into a bowl and stir to combine. Add the minced meat and leave to marinate for 10 mins.
2. heat a wok over a high heat. Add the minced meat and cook until browned, then transfer to a bowl and put to one side.
3. Put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush into a pestle and mortar. Reheat the wok and add the groundnut oil. Stir-fry half the crushed Sichuan peppercorns to release their aroma, then stir in the garlic, ginger, chilli and chilli bean sauce. Add the minced meat and dofu and stir-fry gently for 2 mins.
4. add the hot stock and bring to the boil, then season to taste with the soy sauce, salt and pepper. Add the blended cornflour and stir to thicken. Stir in the spring onions. Sprinkle on the remaining crushed Sichuan peppercorns, and serve with rice.
Todays illustration ‘sesame oil’ © Lois Blackburn go to www.loisblackburn.co.uk for more.

China Town

Yesterday I had a treat, a visit to China Town, Manchester. We had a large lunch (2 x courses and China tea for £4.50 a head!) and then a shopping trip to the Wing Fat Supermarket. www.wing-fat.co.uk what a joy. Row after row of exciting, sometimes exotic, delicious goodies, and so cheap compared with standard supermarkets. I ended up with 3 bags full including a huge bag of fried bean curd for £1.46 a giant bag of Pak Choi for £1.71 and a big pack of Tofu for just £1.05… now I’ve just got to get the wok out and start cooking…

Today’s illustration is ‘sweets’ © Lois Blackburn, please visit www.loisblackburn.co.uk for more examples

economical cooking tips

Make yourself a cup of tea, sit down, and think of the best tips for creating economical, tasty, ethical food…..what can you add?

1. free food: what’s in your hedgerow? Right now the whinberries and raspberries are out, the blackberries will be there for the picking come the weekend… then its mushrooms, elderberries, crab apples, sloe berries etc etc
2. shop local, shop seasonal: You know the stuff, use your local butcher, they (should) know where the meat is from, and give you tips on the most economical cuts of meat… for example right now, my favourite neck of lamb or lambs liver…..
3. buy in bulk: that is for goods that have a good shelf life, like tins, some cereals etc. Have you anywhere you can buy without all the packaging?
4. make it yourself! Yep home cooked food often is cheaper… and you can always make double, freeze half and have a ‘fast food’ meal another day
5. enjoy pulses: those beans, lentils, dried peas, so healthy, so tasty, so cheap..
6. use those leftovers: bubble and squeak anyone?
7. grow your own: hopefully you’ll be having more sun in your back yard than we did this year…
8. swaps: made too much blackberry jam, maybe there’s someone out there whose made too much tomato chutney? One of my neighbours came round last month with a handful of rhubarb… exchanges ensued.
9. use specialist shops: if you can access them use your local Chinese/Afro Caribbean/Indian…shop, for herbs and spices, for all the specialist ingredients… I’m off to China Town tomorrow.
10. use the co-op: the most ethically friendly supermarket around, and very well priced to. Check out their fantastic range of Fairtrade goods.
11. invest in a three tiered steamer: it’s a healthy way of cooking, and saves on the gas/electric to!

Focaccia bread

Focacini (small Focaccia breads)

When the cost of bread in the shops, just keeps rising, why not save a few pennies and make your own? Its economical, (if you save money by buying olive oil in bulk) you can add experiment adding extra’s to your own taste, (such as sun dried tomatoes or herbs) one of my sisters just brought me some ‘Zahatar’ seasoning, (brought in Israel) which I used in the dough and sprinkled on top, tastes delicious.. and great therapy making the dough. All you need now is a good bottle of wine and some tasty cheese, or butter beans in tomato sauce, or humus, or roasted veg or….

200ml/7fl oz cup lukewarm water
75ml /3fl oz olive oil, plus extra for brushing
1 and half tsp salt
1 and half tsp sugar
2 tsp dried oregano (or Zahatar if you can get it!)
450 g /16 oz / 3 cups very strong white flour
2 and half tsp instant or fast acting dried yeast.

Makes 4 small or 1 large


Pour the water and the olive oil into the breadmaker bucket, followed by the salt, sugar and herbs. Cover with the flour and sprinkle the yeast over. Set the breadmaker to the dough programme. When the cycle is complete, turn the dough onto a floured board and kneed until smooth. Divide the dough into four and pull out/roll the dough into round of about 1cm thick. Place them on a greased baking sheets and cover with a clean tea towel. Leave to prove until doubled in size. Use your fingers to make dimples on top of the dough. Brush with olive oil and (and you can add more herbs at this stage such as rosemary)
Bake in pre-heated oven 200oC /400oF /Gas mark 6 for 10- 15 mins. Transfer to cooling rack, and brush with more olive oil whilst still warm.

Todays illustration cheese and wine © Lois Blackburn. For more go to

Butter Beans in Tomato Sauce

(Gigandes Plaki)

Lovely beans indeed, think a huge boil full of giant baked beans, with lots of extra flavour. They work beautifully at room temperature. If you can source some dried butter beans, this is a very economical dish indeed, and all the family will love it! This is adapted from Rick Stein’s Mediterranean Escapes….

500 g butter beans, soaked overnight
250 ml olive oil
1 medium onion, chopped
3 garlic gloves, finely chopped
1kg ripe tomatoes, skinned and chopped, or 2 x 400g cans of chopped toms
1 tbs tomato puree
1 tsp sweet paprika
a good pinch of ground allspice
2 fresh bay leaves
1 tbs chopped dill (I like a bit more…)
2 tbs chopped parsley
salt and pepper

Drain, rinse the beans, then cook them in a pan with enough water to cover them by about 5 cm. Bring to the boil, then reduce to a simmer until soft. This could be 45- 1 half hour depending on age of beans and how long you’ve soaked them. Watch them to make sure they don’t get to soft.
Meanwhile, heat 150ml of olive oil in a pan, add the onion and garlic, cook till soft not browned. Add tomatoes, tomato puree, paprika, allspice and bay leaves and simmer for about 25 mins, until sauce has thickened. Remove and discard bay leaves, transfer to a food processor and blend to a smooth sauce. Return to the pan, add salt and pepper. Drain the beans, keep hold of the cooking liquor, add the beans to the sauce, with about 150ml of cooking liquor, with salt to taste. Simmer for another 30 mins. Stir in remaining olive oil, dill and parsley and serve at room temp.

Today’s illustration ‘tomato’ silk/batik painting © lois Blackburn, please go to www.loisblackburn.co.uk for more..

chicken stock

A great way of making sure nothing goes to waste with your chicken (free range if poss, or at least ‘freedom food’) A good chicken stock, will transform other dishes, whether it’s a soup, a risotto or …. I use the left over carcass, and even through in the bones from the plate, nothing wasted! Here are some ideas for you to play with:

1 onion
1 carrot
2 sticks of celery
1 leek
chicken carcass
bay leaf, sprig of herbs in season
2 litres/3 and half pints water

chop the veg into chunks, put all the ingredients into a large pan, cover with water. Bring to the boil, then reduce to a simmer, cover. Remove any scum formed. Simmer for 2 to 3 hours. Strain, cool, then remove any fat that’s formed on the surface. Freeze (I like to put it in a range of different size containers, then you can defrost small amounts when required) or put into the fridge and use within 3 days.

todays illustration 'freerange chicken' silk/batik painting for more examples go to

Pete's Burger

Lovely home made burgers, you see what’s going into them, and maybe more importantly what nasty stuff isn’t in it….

Finally chop up about 4 shallots and 2 cloves of garlic, and some fresh parsley. Mix with about a 1 pound of good quality minced beef, (get it from your local butcher, so you can see what your getting!) season to taste. Best to leave the mixture in the bowl for a couple of hours or over night, so the flavours all mix together…

Shape into burger size patties, enough for 4 people. Throw on a really hot griddle, (or Barbie) 2 or 3 minutes each side.

Serve with salad, in a bun to your choice, a homemade sweetcorn relish, tomato sauce or mustard…. with a good portion of potato wedges. I just fancy one right now!

todays illustration is 'bullock' a monoprint. To see more of my illustrations go to

whinberry, (whinberry, bilberry) muffins

Oh what beauties we found on our walk today. Dark blue/purple plump little berries, also known as Black Whortleberry, Burren Myrtle, Dyeberry, Huckleberry, Whortleberry...free food, great fun to pick, all the children helped, eat and dyed their fingers pinky purple. Here's a recipe to show them off..

makes 8

115g/4oz/1 cup plain flour
15ml/1 tbsp baking powder
pinch of salt
65g/2half oz/half cup of soft light brown sugar
1 egg
175ml/6fl oz/3quarter cup milk
45ml/3 tbsp veg oil
10ml/2tsp ground cinnamon
150g/5oz/1 and quarter cups whinberries

1. Preheat the oven to 190oC/375oF/Gas mark 5. Grease eight (or more) muffin tins.
2. with an electric mixer, beat together the flour, baking powder, salt, sugar, egg, milk, veg oil and cinnamon until smooth.
3. fold the whinberries into the flour mix
4. spoon the mixture into the prepared tins, filling them about two thirds full. Bake for 25 mins, or till golden brown
5. leave to cool in the tins for 10 mins, then transfer the buns to wire rack to cool completely.

Todays illustration is 'whinberry'© Lois Blackburn, www.loisblackburn.co.uk

intolerance

well I knew I had a problem with certain foods, (a long list of symptoms) but I always thought wheat was the main problem, with a slight reaction to dairy... well the results came back today from yorktest and it turns out that I am reactive to dairy, egg whites and kidney beans! So NO more boiled eggs, omletes, eggs benidict, no more merange, diary icecream, no more lovely cakes and 100 varieties of cheeses. But YES to pasta, and bread and flapjacks... and a chance to experiement with loads new eggless, diary free recipes.... lots to get used to.

Todays illustration is 'eggs'© Lois Blackburn, www.loisblackburn.co.uk

listen again

A couple of radio programmes that I would highly recommend, ‘Our Food, Our Future, yesterday was episode 2, examining the global food crisis and its impact on Britain. “We are radically changing the way we shop, cook and eat as food prices rise. However, this is not necessarily all bad news.” You can find out more about the programme and listen again by following a "http://www.bbc.co.uk/radio4/ourfoodourfuture

Another programme to keep your ear out for is ‘The Food Programme’ http://www.bbc.co.uk/radio4/factual/foodprogramme.shtml all sorts of subjects are discussed, this week its all about Lamb (I purchase my half lamb from a wonderful local farmer, the Goytside Farm, New Mills… fantastic)

Todays illustration is 'radio'© Lois Blackburn, www.loisblackburn.co.uk

Shirl's Loverly lentils

I've just received this recipe from one of my 'foodie' friends, sounds lovely, I’ll be trying it out soon…thanks again Shirley...

“As promised my recipe for lentil soup is coming up - Proper comfort food, it seems to be loved by all children who eat it.”

Shirl's Loverly lentils
splash of olive oil
1 leek or onion
4 or 5 medium potatoes
2 or 3 carrots
2 sticks celery
Handful green beans (fresh or frozen)
Cup of peas (fresh or frozen)
8oz red lentils (rinsed in cold water)
1 and 3/4 pints stock made with 2 teasp marigold swiss vegetable vegan bouillon powder (the reduced salt one in purple container is best)

I use a cast iron casserole dish to cook this soup on the hob, but any large pot with tightly fitting lid should be ok. You can alter combination of veg or increase amount of lentils - just keep the same ratio of lentils to stock.

Chop all veg into chunks of whatever size you like. Warm olive oil in saucepan and gently fry leek / onion. Throw in rest of veg and sweat for few minutes with lid on. Add lentils and stock. Give it all a stir and put the lid back on. Cook over a medium heat for 25-30 mins. Stir at regular intervals to stop it sticking to bottom. The final soup is rich thick and gloopy with soft chunks in it. Serve on its own or with fresh bread.


ps. todays illustration is red lentils, a monoprint © Lois Blackburn www.loisblackburn.co.uk

Meringue

Its got to be one of the sweetist, cheapest pudding bases....For that Eton Mess, or for Pavlova, or with icecream, or.....

2 egg whites
100grams golden caster sugar
quarter teaspoon of baking powder

Preheat the oven to gas mark 2/150 degrees C
Line a baking sheet with baking parchment.
Whisk the egg whites until they reach soft peaks.
Beat into the egg whites the sugar a tbs at a time, whisking for 30sec between each spoonful.
Add the baking powder, whisk until consistency of shaving foam.
Spoon, pipe or use a spatula to spread the meringue mix onto the baking sheet.
Bob the meringue mix into the oven and immediately turn the oven down to gas mark 1 or 140 degrees C.
Bake for 2 hours, don’t be tempted to open the oven after the 2 hours, but instead turn the oven off and leave the meringue inside it, until the oven and it are completely cool. (easiest just to leave it overnight)
You should end up with a delicious, sweet meringue, crispy on the outside and gooey in the middle.

raspberry Eaton Mess

I made those fantastic raspberries that I gathered on the local walk into a delicious Eaton Mess. It’s traditionally made with strawberries, but if you love raspberries like me, you’ll love this version. Oh and its economical to! Home made meringue simple and very cheap to make, there's a recipe for them in the next posting.. and those raspberries didn’t cost me a shilling…

1. make your meringue the night before
2. Whip up some cream, to a light peak
3. lightly fold the fruit and the meringue into the cream
4. serve

a lovely addition is raspberry puree poured over or around the finished mess:
about 450g of raspberries to 50g of icing sugar. Throw the raspberries and icing sugar in a blender, blitz. Then push through a sieve.

lentil soup

There are so many versions of lentil soup, this is a truely delicious version, very cheap, very healthy (no fat in it at all, lentils are full of protein, iron, full of fiber, vit B1 and minerals.) and so, so easy to make.... Not really what you think of to eat in August I know, but we are having a British summer...

1 large onion, chopped finely
350g (12oz) of red slit lentils
1.75 litres (3 pints) of good quality meat, chicken or veg stock (if vegan or vegetarian)
1 tsp of ground cumin (I like to use cumin seed and freshly grind it in the pestle and mortar- get a wonderful taste and aroma)
juice of a lemon
salt and pepper

In a saucepan, put the lentils, onions, stock and salt and pepper, and simmer gently until the lentils have disintegrated. (about half an hour will do, but I like a longer time for mine) Add water if soup needs thinning. Then stir in the lemon juice and cumin, and more salt and pepper if needed.
delicious.