Salaric Cooking

*1 tin of borlotti beans in water *1 tin of tuna in brine *1 tins of chopped tomatoes *1 teaspoons of very lazy chopped garlic *Rosemerry *Goats Cheese

1)Take a medium/large suacepan and empty the beans with their water into it. 2)Then the tuna should be added. 3)Add the chopped tomatoes. 4)Place on a medium heat. 5)Get it steaming but try not to let it boil. 6)laddle into baking dish and grate cheese on top. 7)Place in a medium oven for half an hour or until the cheese has begun to brown 8)Serve

*1 tin of borlotti beans in water *1 tin of tuna in brine *1 tins of chopped tomatoes *1 teaspoons of very lazy chopped garlic *Rosemerry *Goats Cheese

1)Take a medium/large suacepan and empty the beans with their water into it. 2)Then the tuna should be added. 3)Add the chopped tomatoes. 4)Place on a medium heat. 5)Get it steaming but try not to let it boil. 6)laddle into bowls and grate cheese on top. 7)Serve

*1 tin of canalloni beans in water *1 tin of mung beans in water *2 tins of chopped tomatoes *2 fijita seasoning *Cheese

1)Take a medium/large suacepan and empty the beans with their water into it. 3)Add the chopped tomatoes. 4)Place on a medium heat. 5)Grate and stir cheese into it until the red of the tomatoes becomes a sort of pinky colour and the mixture starts to stick together. 6)laddle into baking dish and grate cheese on top. 7)Place in a medium oven until cheese melts and begins to brown – if still hot from the hob you can just grill it. 7)Serve

Serves 4-5 portions.

*1 tin of canalloni beans in water *1 tin of mung beans in water *2 tins of chopped tomatoes *2 fijita seasoning *Cheese

1)Take a medium/large suacepan and empty the beans with their water into it. 3)Add the chopped tomatoes. 4)Place on a medium heat. 5)Grate and stir cheese into it until the red of the tomatoes becomes a sort of pinky colour and the mixture starts to stick together. 6)laddle into bowls and grate cheese on top. 7)Serve

I was at Brighton and we went along the peir – there I found sweets that look like stone and as a geologists I got excited and bought them. Of course they just look like plan grey and brown pebbles – sea worn and smooth – possibly the type you’d select for skimming.

But this got me thinking and I would like to try and make geologically themed food. This means I’m on the hunt for any nice recipes people have or know of.

There must be some recipes out there somewhere!

Rich chocolate oaty cookies

Another Yummy recipy from Becca!

Ingredients

120 g soya butter, softened 115 g packed brown sugar 50 g white sugar 1 egg or egg replacer equivalent 1 tsp vanilla extract 100 g rice flour 125 g rolled oats 50 g unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp salt

*preheat oven to 180oC * cream the soft soya butter and the white and brown sugar together. * add vanilla extract, rice flour, oats, cocoa, baking soda, salt and egg replacer (or egg) and mix well. * Line a tin with greased baking paper, roll the dough out and flatten into cookies. Bake in the oven for 8 mins (for soft brownie like cookies) or 12 mins (for cookies crispy on the outside but soft in the middle).

Tips Before putting the cookies on the baking tin you can fold in lots of other ingredients: – nuts – chocolate chips (dark, milk or white) – marshmellows – toffee pieces – rasins

*Mince *Bolongnes suace *1 marrow *Bread *Grated Cheese

Put the mince and suace into a large suace pan or wok and mix together and heat on a medium head. Cut the marrom into 2 1/2 inch sections. Scoop the soft bit with the seeds out to make a ring. Cut the green strippy skin off of the outside so that you end up with a pale green/white ring of marrow flesh. Line a baking dish with slices of bread – you may want to cut the crusts off so they fit nicely. Place one ring of marrow onto each slice of bread. Fill it with the mince and sprinkle cheese on top. Put it in a medium oven untill the cheese melts and begins to brown. Serve including the slice of bread which hopefully has caught all the juices and dripping cheese and has gone crispy round the edges(if its gone soggy best leave it in the dish!).

When we were little Dad used to make us ribena milkshakes – we had these shakers which were plastic glasses with lids that attatched in a leak proof way – they were basically cocktail shakers for kid.

He would put about five mm of ribena in the bottom, fill half way with milk (skimmed cows milk) and shake for ages so that it became all pale lavender in colour and frothy.

They were very tasty.

When my brother was little he was quiet fussy and refused to eat baked beans on toast but what he would eat was baked beans and shark fins – this consisted of a bowl of baked beans on a plate with triangles of toast round the edges. These were slices of toast cut in four diagonally.

He would then stand each fin up in the beans and anounce it was shark infested beans. Once the toast became to soggy to ‘swim’ through the tomato suace anymore he would eat it.

It’s also a fun way of serving beans and toast up!

Another one of my husbands favourite cooking books is Rose Elliot’s Vegetarian Kitchen it is brisling with lots of those sticky tags you get for marking places in books. The first time he met my mother and brother we cooked an entire three course meal including sides.

I think it is an important cook book for vegitarians as it appears to give a variety ofr food leading to balanced eating which is improtant. I like it but I always end up hungry when looking through it. I would love to say we have done all 500 recipes but we haven’t we have our favourites and sort of just started experimenting and making varients by ourselves – maybe one day 🙂