When I was younger I used to hate kedgeree. I don’t know why, as I love it as an adult (then again, I also used to eat picked onions whole from the jar and now I can’t stand them!)
As with many things, some recipes are only at their best when cooked by mum. But this week I had a change of heart and decided to make kedgeree for the first time myself – using my mum’s recipe of course.
My mum’s recipe is slightly different as she doesn’t use curry powder like so many others do, but she does add cubes of cheese to the mixture at the end. The cheese partially melts and is a lovely addition to the fish, so I would definitely recommend it!
Now, I didn’t happen to have any haddock when I made this recipe and as it was hailing outside I didn’t much feel like running over to the supermarket to get some. So my dish is made with kippers and salmon; this was a lovely change though kippers have quite literally 403 bones in each fillet so I probably wouldn’t use them again.
To make my mumma’s kedgeree, you will need:
1 cup of rice
2 hard boiled eggs
2 portions of haddock or other white fish (the less bones the better)
3 tbsp single cream
2 tbsp Philadelphia cream cheese
½ handful of cheddar cheese (cubed)
- Boil the eggs for approximately 7 minutes so that they are hard boiled. Drain, and put to one side to cool.
- Boil the rice. Whilst the rice is cooking, simmer the fish in a pan of water for around 10-15 minutes until cooked.
- Drain the fish, de-skin, and then flake. Do not put the fish back in the pan before flaking as you are unlikely to be able to remove as many of the bones.
- Once flaked, add the fish to the rice and simmer on a low heat to keep warm. Pour in the cream and mix. Then add the Philadelphia; sometimes I find it easier to pour a tablespoon of hot water on top of the Philadelphia as it helps it to mix better, but its up to you.
- Whilst the mixture is simmering, peel the eggs and chop into slices.
- Add the cheddar to the mixture and keep on a low heat for a few minutes.
- Remove the pan from the heat, dish up and add the boiled eggs on top with parsley to serve.
Let me know what you think!
My father grows many different varieties of vegetables in all colours of the rainbow, so when I was handed this one I honestly believed that it was a courgette as he said, and planned my dinner accordingly.
Except its not. A courgette that is. Its a squash. And the clue? The massive seeds inside that are similar to a pumpkin! Good job the two vegetables don’t taste vastly different or I might by having words with dearest father for ruining my meal!
Anyway, I happen to love squash and figured it would still work. So here it is, my quick and simple mid-week dinner: squash with bolognaise sauce, topped with Parmesan. A low-carb super-tasty alternative to pasta.
You will need:
1 squash (this will only work if your squash is bowl-shaped)
Quorn mince (or meat, of course)
Tomatoes (fresh, tinned – its up to you)
How to make:
- Cut the squash about a third of the way down from the stalk, all the way around. Scoop out the seeds and place on a baking tray.
SAMSUNG CAMERA PICTURES
SAMSUNG CAMERA PICTURES
- Cover the squash with foil and bake in the oven for approximately 40 minutes at 200 degrees.
- Whilst the squash is cooking, brown off the mince and mushrooms in a frying pan, adding garlic and chilli as you wish. Add the tomatoes and salt and pepper for seasoning, and let it simmer.
- Once the bolognaise sauce is nearly ready, add a handful of spinach leaves and let them wilt in the steam before mixing them into the sauce. Leave on a low heat.
- Remove the foil from the squash and bake uncovered for another 8-10 minutes.
It really is that simple. Remove the squash from the oven, pour on your sauce and enjoy! You can eat the squash rind, but make sure it is soft and supple or it will have the texture of orange pith.
We are moving house shortly and I am really looking forward to growing my own vegetables and herbs. Sam is going to make me a vegetable trug and I’m hoping to get a small greenhouse too. Its so exciting – a bit like The Good Life! I can barely keep a few flowers alive each year, so this will definitely be a challenge for me, but one I am going to embrace whole-heartedly. If anyone has any tips for a super-newbie gardener, do let me know what to do and not do!