Jasmine chorizo fried rice

Rinse 7 tbsp jasmine rice in a sieve then place the rice in a saucepan with 400ml cold water, a pinch of salt and 1tsp rapeseed oil. Bring to boil then turn the heat down and simmer for 15 minutes. When cooked put into a sieve and rinse with hot water.

Meantime dice then stir fry 2 spring onions, quarter aubergine, 1 small carrot, 6 green beans for 3 minutes.

Add 1 rinsed shredded pointed cabbage leaf, 3 rinsed pak choi leaves (leave the thick white base whole and slice the outer green leaf parts), 3 grated garlic cloves and stir fry for a further 3 minutes.

Add a handful of thinly sliced chorizo and stir fry for 1 minute.

The cooked rinsed rice should be ready to add to the stir fry. Using a slotted spoon mix well in with the vegetables. Put a lid on a turn off the heat.

Rinse a handful of spinach and arrange in the centre of your serving plate then top with the stir fry rice mixture to serve with a sprinkle of light soy sauce and a drizzle of sesame oil. 



If you want to know more about tofu check out





Tofu n sweet potato lasagne

Check out my recipe Mushroom Tofu

and
another of my recipes

Tofu in pulses

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

 

Giant lemon pancake n Maple Syrup Dessert

Latest recipe:
15/7/2017

Chilli quorn stir fry

previous main meal recipes

My quick snacks blog -
Beef Quarter pounder cabbage parcel in tomato sauce

Quorn Jasmine Rice

Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

 

Crispy half duck with hoisin sauce

 

My most read poem in June 2017: -
Listen to that, it smells like the colour of red wine by Rosemary Ditchburn

My June 2017 poems


My most read poem in May 2017: -
That was a bud yesterday by Rosemary Ditchburn
My May 2017 poems


My most read poem in April 2017: -
Your life in their hands by Rosemary Ditchburn
My April 2017 poems


My most read poem in March 2017: -
Destined to be someone who does by Rosemary Ditchburn
My March 2017 poems


My most read poem in February 2017: -
Like bananas holdings hands by Rosemary Ditchburn
My February 2017 poems


My most read poem in January 2017: -
The day after the eve before by Rosemary Ditchburn
My January 2017 poems



My most read 2016 poem:-

To wassail or not to wassail by Rosemary Ditchburn
My year 2016 poems

Poems wot I wrote

My most read poems wot I wrote poems.

I was a 1960's Northumberland child by Rosemary Ditchburn

Pill popping damages your health

It's a cocktail bar now by Rosemary Ditchburn

Father to child to father by Rosemary Ditchburn

Two fingers or none

Someone who is not now there

2 preludes to this poem -

Don't let life's painful history drag you down

My dad's the best. Anyone remember him by Rosemary Ditchburn  


 

Tofu n sweet potato lasagne

This takes a while to prepare but you can cheat with shop bought ragu sauce if you don't want to make your own tomato sauce but this is an easy simple home made recipe.

For the home made tomato sauce (can be done the night before and kept in fridge until used):

Finely dice an onion, 1 small head of garlic and a small carrot. Cut a smoked bacon medalion into half half inch strips then dice each strip. Place all in a deep frying pan which you have been heating on th hob with 1 tbsp oil and fry for one minute.

Add a handful of washed spinach, a finely diced sundried tomato and a 454g tin of peeled plum tomatoes. Snip the tomatoes with a pair of scissors dicing roughly. Turn the heat up to bring to a boil.

In a small bowl mix 2tbsp dried basil, 1 tbsp dried oregano, 1 tsp white pepper, 1 tsp fresh ground black pepper, ½ teaspoon cayenne pepper, 1 tsp balsamic vinegar and 1 tsp maple syrup and sprinkle over the tomaoes as you are bringing it to boil stirring in.

Lower the heat to a simmer, add a lid and leave for 30 minutes stirring half way through. Turn off the heat and leave in the pan whilst preparing next stage.

Dice one very large sweet potato and steam or boil for 10 minutes, then mash well. Set aside (again this can be done the night before and fridged before use).

Prerpare:-

8 ounces diced mushrooms, diced 4 garlic cloves, sliced quarter head of broccoli, chopped 1 carrot, seeded and matchstick cut 1 red bell pepper,

Turn the onion and garlic on high heat in 1 tbsp oil and ½ teaspoon cayenne pepper. for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan adding the broccoli and carrots for 5 minutes and add to the mushroom bowl. Cook the pepper until just beginning to soften then add to the mushroom bowl.

Drain a 350g packet of tofu just with a sieve or by wrapping in paper towels. Break it up into the mushroom bowl and combine.


To assemble the lasagne:

Cover the bottom of a 10 x 5 inch large loaf tin with a thin layer of tomato sauce, pressing down to mash up any bigger tomatoes. Add a layer of lasagne sheet. Cover the lasagne sheet with tomato sauce. Spread a layer of tofu mixture over the sauced lasagne sheet. Repeat the layers twice more.

Finally spread evenly with the mashed sweet potatoes.

Spread evenly with a thin layer of quality bought green pesto (about 3 - 4 tablespoonfuls).

Cover the lasagne with thinly sliced tomatoes (seeds removed).

Bake in the oven 180 fan/200C/400F/Gas 6 for 45 minutes. Let the lasagne sit for 15 minutes before serving.

Serving depends on how greedy you are. I slice it into three, eat one and freeze the other two but it can easily stretch to a snack for 6 people. Enjoy.

If you want to know more about tofu check out

Check out my recipe Mushroom Tofu

and
another of my recipes

Tofu in pulses

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

 

Giant lemon pancake n Maple Syrup Dessert

Latest recipe:
15/7/2017

Chilli quorn stir fry

Previous
main meal recipes
My quick snacks blog -

Quorn Jasmine Rice

Beef Quarter pounder cabbage parcel in tomato sauce

Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

 

Crispy half duck with hoisin sauce

 

Jasmine chorizo fried rice

 

My most read poem in June 2017: -
Listen to that, it smells like the colour of red wine by Rosemary Ditchburn

My June 2017 poems


My most read poem in May 2017: -
That was a bud yesterday by Rosemary Ditchburn
My May 2017 poems


My most read poem in April 2017: -
Your life in their hands by Rosemary Ditchburn
My April 2017 poems


My most read poem in March 2017: -
Destined to be someone who does by Rosemary Ditchburn
My March 2017 poems


My most read poem in February 2017: -
Like bananas holdings hands by Rosemary Ditchburn
My February 2017 poems


My most read poem in January 2017: -
The day after the eve before by Rosemary Ditchburn
My January 2017 poems



My most read 2016 poem:-

To wassail or not to wassail by Rosemary Ditchburn
My year 2016 poems

Poems wot I wrote

My most read poems wot I wrote poems.

I was a 1960's Northumberland child by Rosemary Ditchburn

Pill popping damages your health

It's a cocktail bar now by Rosemary Ditchburn

Father to child to father by Rosemary Ditchburn

Two fingers or none

Someone who is not now there

2 preludes to this poem -

Don't let life's painful history drag you down

My dad's the best. Anyone remember him by Rosemary Ditchburn  

Crispy half duck with hoisin sauce

Serve 2



To salt the duck, prick the skin all over with the tip of a sharp knife or fork. Mix together the 1 tsp salt, 1tsp 5-spice powder and 1 tsp crushed sichuan peppercorns. Rub the dry mix all over the duck and leave in the fridge overnight or for a few hours before cooking.

Preheat the oven 180 fan/ 200C/400F/gas mark 6. Place the duck skin-side down in a frying pan over high heat. After about 5 minutes the skin will start to crisp and brown. Turn over over to crisp the other side.

Transfer the duck skin side up to an ovenproof dish draining off any duck fat which can be used for potatoes at a later date. Drizzle the skin with a little honey Put in the hot oven for 30 minutes.

While the duck is cooking make the hoisin sauce (can be made the night before).


Hoisin Sauce
2 tbs soy sauce
1 tbs peanut butter or black bean paste
2 tsp honey or molasses or brown sugar
1 tsp white vinegar
1/8 tsp garlic powder
1 tsp sesame oil
10 drops chinese hot sauce, habanero or jalapeno
1/8 tsp black pepper

Mix together the soy sauce, peanut butter (or black bean paste), honey, vinegar, garlic powder, sesame oil, hot sauce, and pepper.

At first, it does not appear like it will mix but keep at it just a bit longer and it will.

　

When the duck is ready, cool slightly before shredding the meat from the crisped skin.

Microwave shop bought pancakes for 20 seconds.

Layer the pancakes with 1 tsp hoisin sauce, shredded duck, a few spinach leaves and thinly sliced cucumber.

Serve rolled up or flat like a sandwich with another pancake on top spread with more hoisin sauce. 

 

Quorn Jasmine Rice

Latest recipe:
15/7/2017

Chilli quorn stir fry

Lamb stir fry with home-made Teriyaki sauce

For 2:

To prepare the Teriyaki sauce; in a small bowl mix 60ml/4tbsp light soy sauce, 30ml/2tbsp Worcestershire sauce, 15ml/1tbsp rice wine vinegar, 1 whole star anise, 5ml/1tsp ground cinnamon, 2.5ml/½tsp ground cloves, 2.5ml/½tsp ground fennel, 2.5ml/½tsp freshly milled black pepper and set aside.
　
Heat 2tsp oil in a large, non-stick frying pan or wok and stir-fry 1 carrot, a piece of swede and some aubergine which have been cut into matchstick like pieces and stir-fry 1 minute.

Add 375g/12oz lean lamb precut into quarter inch strips with finely chopped garlic cloves, 1" piece of fresh ginger, 8 chopped spring onions and 100g/4oz chopped broccoli florets. Stir fry for 3-4 minutes.

Add 100g/4oz sliced mushrooms and  and cook for 1-2 minutes.

Add the Teriyaki sauce, egg noodles (which have been presoaked for 5 minutes in boiling water and drained) and add a handful of rinsed spinach, toss gently and cook for a further 2-3 minutes.

Place rinsed whole pak choi leaves around the side of the wok, put a lid on, turn the heat off and leave 1 minute. Sprinkle with dark soy sauce before serving.




My quick snacks blog - Pulled pork salad with goat's cheese dressing

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses


　

 My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

My most read poem in June 2017: -
Listen to that, it smells like the colour of red wine by Rosemary Ditchburn

My June 2017 poems

My May 2017 poems

My April 2017 poems

My March 2017 poems

My February 2017 poems

My January 2017 poems

My year 2016 poems

Poems wot I wrote




Spot the dog 2017


　
missing people choir (A poem for them) by Rosemary Ditchburn

Mushroom Tofu

Cut a small pack of firm silken tofu into 6 even sized squares and sprinkle over freshly ground garlic salt, chilli flakes 1 tsp white pepper and 1 tsp paprika. Leave for now to allow the tofu to absorbs the flavours.

Finely dice 2 large flat mushrooms, half a stick of celery, 1 peeled carrot, half red onion and fry in 1 tsp oil for a minute. Add 1 medium new jersey potato cut into rough chunks and 2 diced green beans, 4 diced broccoli florets, 3 grated garlic cloves. 1 diced sundried tomato, 1 fresh diced tomato and fry for 1 minute.

Add quarter pt vegetable stock 1 tbsp frozen broad bean and garden peas and bring to boil.

Lower the heat to simmer for 5 minutes. Stir before adding the tofu chunks and leave for 10 minutes. Turn tofu chunks over and leave another 10 minutes before serving.




If you want to know more about tofu check out



and

another of my recipes


Tofu in pulses
 

 

My quick snacks blog - Pulled pork salad with goat's cheese dressing

My latest pudding recipe: No butter chocolate pudding

Lemon drizzle muffins

My latest dessert post:
Giant lemon pancake n Maple Syrup Dessert

Pea, ham and butter bean soup

Dice 1 peeled onion, carrot and medium potato. With 100g frozen peas place in a pan with 200ml vegetable stock.

Bring to the boil. Reduce heat and simmer for 15 minutes.

Stir in 2 tbsp fresh tarragon then carefully process in a blender until smooth.

Stir in 50g lean diced ham and a can of drained butter beans, 1tsp whole chia seeds and a handful of washed baby spinach then put the pan back on the heat and bring to boil.

Season to taste and serve with a sprinkle of dried basil and a drizzle of double cream and wedge of french stick bread.

Two for one - Chicken Casserole (1) Chicken stuffed bell peppers (2)

Two for one - Chicken Casserole (1)

　
Put 3 tbsp each pinto beans and white kidney beans in a dish and cover with cold water and leave in the fridge overnight.

Sieve the beans and place into a deep fry pan covering with fresh cold water, bring to the boil and boil for 10 minutes.

Meantime small dice 1 chicken breast, 1 peeled carrot, 1 potato, half an onion, 1 large peeled flat mushroom and 6 topped / tailed green beans and add to the fry pan

Add 2 diced cloves of garlic, 2 tsp garlic salt, 2 tsp tarragon, 2 diced sundried tomatoes and black and white pepper to taste and stir for 1 minute.

Add a large tin of baby tomatoes in tomato juice, bring to the boil again stirring.

Lower heat to a simmer, cover with a lid and cook for another 40 minutes before serving testing the beans beforehand to ensure they have softened.

Reserve 9 tbps of the mixture to make Chicken stuffed bell peppers the next day.

 


Chicken stuffed bell peppers (2)
 

　



Using one of each yellow, red and green bell peppers place them on a plate to find out which is the best 'flat sitting' position for grilling.

Preheat the grill on high for 10 minutes.

Rinse the bell peppers and cut the tops off each to enable you to carefully cut out the white parts and tap up side down to loosen and remove the seeds rinsing out any remaining seeds under the tap.

Place the peppers cut side down on the grill pan and brush lightly with oil then grill for 8 minutes until just turning blistered. During this time add 4 tbsp of couscous to the reserved 9 tbsp of chicken casserole from the previous day dish above and cook on medium hob heat stirring now and again whilst the peppers are grilling, lidding and turning the heat off after 8 minutes.

Turn the peppers the right way up in the grill pan brush lightly with oil and continue grilling for a couple minutes more.

Fill the peppers with the chicken mixture and serve with washed spinach leaves.

You can also add grated cheese grilled for 1 minute as a topping before serving.

My latest pudding recipe No butter chocolate pudding

My June 2017 poems

My May 2017 poems

My April 2017 poems

My March 2017 poems

My February 2017 poems

My January 2017 poems

My year 2016 poems

Poems wot I wrote

Chorizo kidney bean stir fry

Place a handful of egg noodles into a dish and just cover with boiling water.

Fine slice a cooking chorizo sausage portion sized to fit the palm of your hand.

Prepare the following veg into match stick sized strips: 1 large peeled carrot, half a stick of celery, tops off red, green and yellow bell peppers, 6 green beans (top and tailed), half a white onion, quarter inch sized round of sweet potato. Place all into a dish and sprinkle over 2 tsp of hot paprika and freshly ground garlic salt with chilli to your taste.

Small dice 2 pak choi leaves, 2 garlic cloves, a thumb sized piece of fresh ginger and 2 sundried tomatoes from jarred in oil. Use a tbsp of this oil and put into a wok which has been heating for a minute on high heat, swirl the oil around to coat the sides. Add the above veg to stir fry for 4 minutes. Sprinkle over white pepper and 1 tsp dark soy sauce, stir 1 minute. Add prepared garlic, ginger and sundried tomatoes and stir fry for one minute.

Place a lid on the pan whilst you sieve the egg noodles then put them in the wok along with the chorizo and half a drained can of red kidney beans.

Replace the lid, turn the heat off and leave 2 minutes.

Serve with a sprinkle of soy sauce an extra drizzle of oil. 


My latest pudding recipe No butter chocolate pudding

My June 2017 poems

My May 2017 poems

My April 2017 poems

My March 2017 poems

My February 2017 poems

My January 2017 poems

My year 2016 poems

Poems wot I wrote

Lamb and brown Lentil Casserole

Dice 1 white onion, i carrot, quarter each of red, green and yellow bell peppers, 3 pak choi leaves

Put a drizzle of oil in a deep fry pan and stir fry the above diced veg for a minute. Add very small diced lamb from a lamb boneless loin piece (I usually use about 2oz ie amount that will just fit into the palm of your hand), add 3 grated garlic cloves and stir fry one minute.

In a small bowl measure out 1 tsp whole chia seeds, 1 tsp dill and tarragon, 1 tsp freshly ground black pepper and garlic salt with herbs then sprinkle the mixture over the above.

Add , 3 tbsp brown lentils, 3 tbsp frozen broad beans and frozen garden peas, quarter pt home made veg stock or use a stock cube with boiling water.

Bring to the boil, lid, then reduce to a simmer for 30 minutes when most or all of the liquid will have gone. Sieve if necessary and serve.