Fabulous Fennel!

Fennel is one of my most favourite and most versatile vegetables out there. You can do so much with it and it really packs a punch. It also happens to be in season at the moment!

If you tried fennel and didn't like it, try it again. The flavour of raw fennel is very different from the cooked, which sweetens it. If you tried it raw, try it cooked and vice versa!

Fennel is wonderful raw in a salad with something citric, like orange or grapefruit, or as an accompanyment to fish (if roasting your fish, lay it out on top of a bed of fennel). Rather than reamin off a huge list of ideas, here are a few recipe links:

Fennel and Orange Salad

Sauteed Caramelised Fennel

Red mullet, fennel purée and fennel salad with lemongrass broth

Griddled fennel with a hot tomato and balsamic dressing

Chicken breasts with fennel

Fennel is not the only thing in season in July. This month has some of the most falvoursome fruit and vegetables available!:
apricots, blackcurrants, redcurrants, loganberries, cherries, strawberries, peaches, nectarines and raspberries
broadbeans, aubergine, chicory, courgette, beetroot, spring onion, swiss chard, watercress, tomato, cucumber, french bean, kohlrabi, greengages, globe artichoke, runner beans, peas, radish, rocket
lamb, mackerel, sardines, crab

So why not get them at their best!


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

Honey, a natural sweetener

This time of year makes me think of honey. Honey is one of the best natural sweeteners anyone can have. it is good for you in so many ways, especially anyone with diabetes. It is anti-bacterial, anti-fungal and anti-viral.

Honey contains substances that are attributed to anti-tumor and cancer preventing properties - these include caffeic acid methyl caffeate, phenylethyl caffeate, and phenylethyl dimethylcaffeate. However, the more processed a pot of honey is, the less of these wonderful properties they are likely to have. Raw honey, or as close to raw as you can get, is best.

Honey has been used for hundreds of years to aid insomnia. It is also an excellent cough suppressant and boosts the immune system. Further, it is showing promise as a natural cholesterol reducer.

Believe it or not but it is also meant to help aid in balancing blood sugar levels. Part of this is down to the fact that honey is very good for the liver.

As part of a healthy diet, using honey instead of any other sweetener can help you lose weight - part of this is as a result of educing anxiety, oxidation damage and balancing of blood sugars.

Many people will already know about honey's ability to heal wounds and increase the body's ability to heal itself.

Aside from all the above, honey is tasty. It is one of the best sweeteners you can get and is genuinely lovely. I use it in tea if my throat is getting sore. On toast it is dublime but it can be used in so many ways. I've linked a few recipes here for you to take a look at:

http://www.bbc.co.uk/food/recipes/honeythymeandbalsami_86176

Honey Cake

http://uktv.co.uk/food/recipe/aid/632842

Omelette with goat curd and lavender honey

http://uktv.co.uk/food/recipe/aid/610769

Enjoy :D

On that note, I have written a bit of a sexy witchy/werewolfy/vampirey book (not erocita, but sexy). It is available on kindle now, and paperback soon.
http://www.amazon.co.uk/The-Wolf-Witch-Coffin-ebook/dp/B00CCWL6ES/ref=sr_1_1?ie=UTF8&qid=1366023812&sr=8-1&keywords=the+wolf%2C+the+witch+and+the+coffin

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

My first book, The Stone in the Sword, is now reduced in price: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Biscuits for all seasons

One of the nicests things at this time of year is some home baking. You want to keep it simple though.

My brother in law is a baker and gave my husband and myself this wonderful recipe. So very basic but you can add anything to it to make it more seasonal.

400g soft white plain flour, or self raising
225g soft butter
120g sugar (caster is fine)
20ml water (depending on flour you may need a little more water)

Preheat oven to 380-400f/190-200 C/ Gas 5-6.

Mix together into a crumbly consistency - almost like plastecine (play dough) but not quite as sticky.

You can either roll this out now or roll into a tube shape, wrap in cling film and refrigerate until required. If rolling now, do this really quite thin.

Cut out biscuit shape (we just use a glass to do this).

Place on grease proof paper on tray and put in oven for approximately 6-8 minutes, until golden.

You can ice or jam it while hot.

This is the basic recipe. You can add cinnamon/nutmeg or other spices to it at the mixing stage - just under a tsp of whatever you like. You can add any kind of topping you like. It comes out a little like thin shortbread, really tasty. If you have put it away for later, simply slice it off the tude shape when ready but do remember to make them thin.

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

Seasonal in October

October is a very abundant time of the year and while most people turn to pumpkins for the festivities, why not have a look at some other flavoursome vegetables, such as celeriac, wild mushrooms and cabbage?

Celeriac is the root base of a celery plant. It is unlike the celery stalk is many ways, from flaour, texture to scent. Personally, I can't eat celery but I love celeriac. Mixed in with potatoes as a mash or as a bed on which you cook your sea bass/duck etc. Have a go at this roast celeriac with marsala recipe.

Wild mushrooms are especially abundant this year and are packed with nutty goodness. How about this sauted wild mushrooms recipe?

Cabbage is exceptionally good for you. It can also be wonderfully tasty. It is inexpensive and very easy to cook, is highly versatile and really adds another dimension to a meal. One of my favourite meals is Bubble n Squeak.

Fruits this month include apples and sloe, and there is an abundance of game for a truly hearty variety in October.

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Cooking Tips from Gordon Ramsay

Gordon Ramsay’s Ultimate Cookery Course is on channel 4 at 5pm. It began on Monday, 10th September and is packed with recipes and tips. This is not an introduction to cooking, it's based on the fact that you know how to turn on a cooker etc but he does show you how to cut veg/meat and a whole host of other stuf.

What I really love is that he talks to you, not at you. There's nothing patronising about this show.

Mondays tip's included:

Using a peeler to thinly slice cheese, vegetables and even chocolate.

Placing a damp cloth/kitchen towels or tea towel under a chopping board to stop it wobbling.

Being able to change the type of ground pepper from a pepper mill was an exceptional tip. I just thought you tightened the peppermill and ground it fairly fine, however, having it:
Tightly closed at top = fine ground pepper
Slightly loose = medium ground pepper
Loose at top = coarsely ground pepper!

This was definitely new to me.

I also knew how to peel a garlic clove – bash with back of knife to take off easily. However, I did not know that to peel an entire bulb, crush/ bash with hand, place all in a casserole dish or something else with a lid then put lid on and shake for 10 seconds – pick out your peeled garlic :D

He talks about what knives to buy, how to tell if fish is fresh and a whole host of other foody ideas. Plus he has some stunning recipes!

I won’t go through the week’s tips for you – no point. You can do this for yourself on the channel 4 website – www.channel4.com/gordon


On another note, my second book, The Island of the Mist, is now available in Kindle and on paperback:
UK: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

and US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

First book, The Stone in the Sword - UK: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

and US: http://www.amazon.com/Stone-Sword-Kingslayer-Series-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1338752368&sr=1-3

Herbs away!

Herbs are growing in gardens across the country (and much of the world). Chives and Parsley, basil and mint, sage and lemon balm.

If you don't know what does well in what, look up BBC Food website, or some other large database website for information. Most herbs are good in soup but it is a good idea to start small. Sage butter to go with ravioli o some other pasta, chives in cheesy potatoes, basil in at the end of a tomato dish, parsley on a soup and work your way up from there.

Herbs add new layers to foods you love. They bring out hidden depths to your favourite dishes and they revitalise your palate.

Get picking!

Here is an excellent book for your kids! http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Easy and cheap foods this month

Many of us are feeling the pinch at the moment. Anyone working on a monthly salary will be counting their pennies at the moment. We’re all hoping wages come closer to the start of next week, rather than at the end of the week, so that we can buy more groceries.

If you are struggling, look to your cupboards for hearty staples and use pasta and rice to their fullest potential.

It may not be glamorous, it may be student-type food, but it will keep you going in these long winter nights.

Making a basic tomato sauce couldn’t be easier. Tinned tomatoes, an onion, a couple of garlic cloves, ½ stock cube (or 1 if you’re using 2 tins of tomatoes), small glug water and a squirt of puree. If you’re feeling adventurous, bung in a few dried herbs. Remember, with dried herbs, less is more. Most pack a punch. Oregano and basil work very well with tomato dishes. Fry off onions and cloves before adding rest of ingredients, simmer for as long as you can.

From this basis, you can add whatever you like. Carrots, peas, baby corn, meats, fish, pine nuts, you name it. Whatever you have, go for it. A cheap meal is a tin of tuna with this. Or you can have it as is, serve with pasta and grate some cheese over it. If you’re not a fan of tomato sauces, go for a basic white sauce, garlic or wine it up and add what you like!

Cook some rice and leave to side. In a pan, fry off some onion and garlic, and add whatever you have or like – bacon, fish, chicken, leeks, quorn, whatever. Add stock, with a very small amount liquid. Cook down – you want a bit of gravy but not a lot. Add rice to this and combine.

These aren’t champion meals but they’ll fill you when money is low. They’re not the healthiest but nor are they unhealthy and they taste pretty good.

Remember when buying, cheap cuts of meat, when cooked long enough, taste amazing. If you’re buying quorn, it’s cheaper from the frozen section that the chilled.
Roll on pay day!

Written a children's book: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_6?s=books&ie=UTF8&qid=1327056598&sr=1-6

Vegetarian Christmas by Rose Elliot for the whole year

Today is slightly different because I would like to bring your attention to a wonderful book - Vegetarian Christmas by Rose Elliot. While the title suggests it is only for Christmas, this is not the case. The recipes, many of which are very inexpensive, are wonderful at any time of the year, as part of a basic meal or a dinner party.

In fact, if you are throwing a dinner party, this is a great book to use, as many recipes are set out as part of a menu.

This book is one of Rose Elliot's great range of vegetarian cook books and in this one she has a complete selection of aperitifs, cakes and sauces, as well as starters, mains and desserts.

A must for an vegetarian and I recommend it for any meat eater as well.

Also want to bring this lovely recipe to everyone's attention. Vegetarians could simply use the lovely dahl recipe on its own, or with something else, such as a nutloaf.
Curried Lobster with Coconut & Coriander Dahl

One pot wonders

Beat the cold and keep spendage down with these fantastic one pot wonder ideas!

At this time of year, we want to keep as much money aside for christmas as possible. Spending money on food is a necessity but we can keep costs down by stewing/casseroling. This versatile type of cooking is packed with flavour, easy to do and saves money.

Rather than typing out a whole load of recipes, I thought it would be in everyone's interest to give links to websites with great one pot wonders instead! Some include slow cooker recipes. Please have a look at earlier posts, as some contain casseroles/stews :D

Good cooking!
Chicken and butternyt squash stew
Pot roast beef with red cabbage
Healthy one pot stew
Fife Miners stew
Garam Masala Chickpea stew

Seasonal Foods in May

Spring is fully in the air, and about to make way for summer. Foods are far more bountiful and more varied in nature. While it is still possible to obtain sardines, rocket, spring onion, lamb, morel mushrooms (about to go out of season), watercress (all seasonal in April), they are still abundant in May, along with a few new items.

New for May:
Radish
Crab
Samphire
Chicory
New Potatoes
Asparagus
Nectarines
Elderflower (best in June but early ones coming out now)
Gooseberries (as above)

As with all food, that which grows together usually tastes good together. Those items growing in May tend to complement one another. Crab and Samphire for example, lamb and watercress, morels and asparagus and so on.

One of my favourite, ridiculously easy dishes (sides or as part of a lunch) is raw chicory with hummus (or houmus if you like). I love this combination of the crispy, fresh chicory with the decadent, creamy hummus. I generally cheat and buy the hummus but you can make it. Add flatbread or heated pitta for a wonderful, light Spring/Summer lunch.

Hummus recipe:http://www.bbc.co.uk/food/hummus
Flatbread recipe: http://www.bukisa.com/articles/448336_quick-and-easy-flat-bread-recipe