Wednesday, 18 January 2017

Empty Days


Blue skies, sunshine and freezing cold.  We walked to the doctor’s surgery to make an appointment for Paul’s blood tests;  I was completely dazzled by the low sun.  It’s such a lovely day I feel we ought to be doing something special instead of lazing around at home, although it’s rather nice to have an empty diary.  When we come back to England in the winter it’s always seems to be a never ending round of appointments with doctors, dentists, opticians, visiting relatives, etc.  condensed into a brief period of time.  Of course this then means we can enjoy a long and carefree summer in France.


Paul gets a bit bored in winter so I try to keep him occupied by demanding culinary delights.  Tonight he is cooking the Hairy Bikers version of kedgeree.  I usually serve smoked haddock with a simple sauce so this will make a nice change (I just have to do the washing up.)  His seed packets arrived this morning (complete with free gift storage tin) so he has been happily planning his planting schedule for the spring.  I guess it won’t be long before my minimalist sideboard is covered in seed potatoes. 





25 comments:

  1. The only vegetable I don't like is beetroot and I see it's top on Paul's list.
    Greetings Maria x

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    1. Beetroot and chocolate cake Maria - it's wonderful!

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    2. I have just looked up a BBC recipe and it looks interesting. I might give it a try. I trust your tastes, seeing I made a great show with the Whiskey Dundee cake. xx

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    3. Beetroot is so healthy Maria. Boil for 2 hours until tender and then cover with vinegar. Nothing not to like. Eat as a salad.

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    4. I only boil mine for 30 minutes. And forget the vinegar - ugh! Nice grated raw in a salad too.

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    5. Must use balsamic vinegar, Rachel,

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    6. But half an hour is not long enough for beautiful tender sliced beetroot.

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    7. I known it's very healthy, Rachel and I've tried to get myself to like it, even the colour puts me off, so hopefully chocolate may camouflage taste and colour!
      X

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    8. If you lived near me I would bring you some made my way. x

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  2. I like the look of that kedgeree. The farmer doesn't like smoked haddock so I might try the Hairy Bikers recipe if it doesn't contain a smoked fish.

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    1. The recipe does call for smoked haddock Pat. I guess you could try it with unsmoked fish but I think it would lose some flavour. (It was delicious by the way!)

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  3. I googled kedgree and a new world opened to me.. that's why i like so much blogland.

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    1. I think it came from India originally. Used to be eaten for breakfast by posh people.

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  4. The kedgeree looks delicious. Smoked haddock, along with salmon, is one of my favourite fish. I often make a "stew" using large prawns, mussels and smoked haddock, simmered in white wine, onion, garlic and fish stock. Served with rice, it's very tasty.

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    1. No, I cook the fish and rice separately. I don't use the correct paella rice or add saffron. Normally I use brown rice.
      There are good and bad paellas. The bad ones are truly awful - mostly ordinary rice coloured with food colouring, and miniscule amounts
      of meat or fish. These are normally reserved for holidaymakers in touristy places.

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  5. "Ma'am your culinary delight awaits you!"
    "And what is it tonight my good man?"
    "Your favourite ma'am!"
    "Yippee! Spotted dick!"

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    1. I prefer chocolate sponge and custard.

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    2. Just to sneak in a child(ish)hood memory. As a canine besotted child all the steamed puds became - Dalmation, Chocolate Lab., Irish Setter.

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  6. Mmm, cook beets in their skin until tender, run under cold water and the skins slip right off, cut up into chunks, a little butter, salt and pepper, wonderful!! Never heard of kedgeree before, though. -Jenn

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    1. You should give the Hairy Bikers' version of kedgeree a go Jen. It's quite simple to do(and there wasn't much washing up either).

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  7. A good home-made Kedgeree is wonderful. I'm getting my seeds today. I was hoping to buy some fresh Beetroot somewhere, but haven't found any. I'm told that it's superb 'roasted'.

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    1. Roast for about 40 minutes with garlic, thyme and a splash of olive oil. It's such a versatile veg.

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