October delicacies

This time of year makes me want comfort foods, warming foods and delicious foods. I am all about popcorn again. Popping some oil, a hint of salt and sugar into a pan, letting them heat and dumping in my corn kernels, lid on, then watching them pop away and finally gobbling them down.

I love my baking just now. Not just breads, but anything satisfying. How about some Blueberry Galette with Cornmeal Thyme Crust?

Or how about some meltilicious Julia Child's Croissants overhauled recipe?

Or finally how about a wonderful Treacle Sponge?

And let not forget that this is the time of year we feel justified in bringing out the slow cooker once more. Slow cooker Split Pea Dal
Slow Cooker Chiptole Pulled Pork
Slow cooker Braised Lamb-Shank

October foods include: Celeriac (I love this as a soup or a mash)
Kale - wonderful cooked in a low temp oven for 20 mins, until it is completely dry - eat as crisps, or in mash as colcannon
Cabbage, as above, or in soup
Aubergine - as baba ganush or grilled
Apples - juiced or as a crumble
Wild Mushrooms, as a risotto or a soup
Beetroot - I love this in so many ways, from risotto to pickling, to as it is with fish or meat
Chicory - I love this best as it is with hummus
Figs - beautiful raw and stewed
Fennel - I love this roasted or in a soup (sieve it though as it can be stringy)
Lamb (tagine or the slow cooked shank above), mackerel (grilled and served with beetroot), mussels (a steaming bowl with garlic and lemon, parsley and bread)

This time of year really packs a punch. Flavours are full on and varied. Enjoy the autumn. Stay warm and eat well xx


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Eating in Season in February

February is a month of warming foods, cooking from the heart and cooking hearty meals.

In season just now:

Going out of season (still about but not as common) -

Cabbage, Cauliflower, Horseradish, Jerusalem artichoke, Leek, Parsnip, Swede, Truffle
Forced rhubarb, Rhubarb
Goose

Coming in/still in season ingredients -

Kale, Purple sprouting broccoli
Blood orange
Clams, Cockles, Mussels, Sea bass, Winkles
Venison

This is still an excellent time of year to get relatively cheap cauliflowers so make the most of it with wonderfully cosy cauliflower cheese or a flavour-packed cauliflower and potato curry!

We always have plenty of stews or one pot wonders at this time of year, buying up cheap cuts of meat and letting them cook for hours with vegetables is a simple but seriously tasty way to eat at this time of year - substitute lentils or other pulses for meat for a veggie option and you'll still feel filled and have a wonderfully flavourful meal.

Kale is another great ingredient in season just now and nothing could be simpler than popping it in a relatively low oven for 15 - 20 mins to dry out/crisp up for a real punch to your taste buds (in a very good way) :D

Soups are another cheap but tasty way to eat just now. A hearty broth or minestrone soup, served with cheese on toast is wonderful evening meal and is full of nutrients to help combat any bugs and colds floating about.

Good cooking :D


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

March and Spring food

March is a month of fish. Cockles, sardines, oysters and clams are all in season at the moment, not to mention sea bass and muscles. It really is the month of the fruits of the sea.

Complimenting these are spring onions, kale and blood oranges.

So why not opt for these sustainable ingredients that also happen to be good for your heart and general wellbeing!

Not sure what to have? How about a clam chowder, or sea bass baked on a bed of kale and spring onions with a splash of orange juice and zest? Garlicky mussels are wonderfully fresh at this time of year.

Vegetarian? Why not throw some kale, spring onions, orange zest with some pine nuts and bean-sprouts in a stir fry with the sauce of your choice!

It is a little early for lamb as yet. Personally, I do not eat lamb, preferring all animals to have had a good chance at life, but each to their own, I would never presume to tell others how to eat and would very much like that kindness returned.

Enjoy the ‘fruits’ of Spring.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin