Microwave a sweet potato for between 5-10 minutes depending on size. Make a slite along it but try not to actually cut it in half and fill the slit with cream cheese.
The contrast between the hot and cold is nice plus the taste and texture contrasts are pleasant I find.
One my favorite snacks is to get the out sticks of a celery was them and stuff them full of cream cheese, or cream cheese with chives. You then just munch this stick.
This also works well as a party food I have found.
In Cheltenham there is sometimes a French Market and me and my Husband found this lovely cheese stall that had an interesting green cheese. We went to look and had samples of this cheese with sage in it and came away with a block to eat with crackers.
Interestingly my friend tells me there is an English version called Sage Derby so I am now on the hunt for that as the French market is rare.
*onion *cucumber *tomato *Fresh corriandar
Chop the onion really fine Chop the cucumber to the same size Cut open the tomato and remove the seeds – it needs to be very firm for this, then chop the flesh into small pieces to match the cuccumber Pick the corriander wash it and finially chop Mix them all to gether Serve with warm popadoms, yogurt and mint dip, chutney and lime pickel – great as a starter
Muffin Pizzas *3 English breakfast muffins *1/4 of a jar of Marrisons Better Value pasta suace *Grated cheddar *Waffer thin ham
Salad *Sorrel *Sweet Sicily *Mint *Salad bowl lettice *Soft leaf lettice *Leaves from the Suttons Speedy Seeds Leaf Salad Californian Mix this included Land Cress, Red Russian Kale, Red Chard, Salad Rocket and Spinach
*2 teaspoons of carraway seeds *1 carrier bag full of stinging nettles *4 large onions sliced *6 large potatoes peeled and chopped up *4 large garlic cloves *3 large suace pans of water
Divid the seeds, onionsl and garlic up between the three pans. Bring all three to a rolling boil Add the potatoes to the three pans Using thick gloves rinse the nettles Add a handfull of nettels at a time to each pan Ram the nettles down with a spatular Keep adding until the pans are full – they reduce down like spinache Reduce the heat whilst they cook down Keep adding more nettles everytime there is space Use a large spoon to place some of the veg and a little liquid from the pans into a blender – this is safest when the liquid is cold but can be done when hot Blend until you a a thick green liquid If you like thick soups just heat to taste and serve If you prefer thinner soups or have lots to feed you can either thin it with some of the left over liquid in the pots which is basically green tinted vegetable stock that makes a great base for other soups! Or milk
Serves 12-20 depending on how much you thin
Also I suggest you try to use only the leaves of the nettles as the stalks can be quiet fiberous
*4 handfalls of dried chickpeas soaked for 12 hours in cold water *1/2 jar of spicy pasta suace *3 tablespoons of vegetable oil *3 cloves of finially chopped garlic *finially chopped large onion *2 cups of ammerican long grained rice cooked up aldenta (slightly under done) *stone baked garlic flatebread
Salad *3 handfalls of ransom leaves(wild garlic) *Radish sprouts ~15 cm tall (these grow like cress or mustard on tissue paper on the window sill) *4 handfalls of mint *2 handfalls of baby spinache
Fry the onions and garlic in the oil in a wok or deep frying pan Add the rice turning all the time with wooden spatular Add the pasta suace Add the chick peas Cook the garlic bread according to its instructions Wash salad leaves mix leaves Serve as section of garlic bread, chick pea rice and salad Serves 3-4 people We eat it outside in the garden though the wind tries to steel the salad leaves!
I made my husband a Bee Hive cake for his birthday – I cheated and have a special cake tin which I got from Lakeland – it’s lovely!
I made the butter icing with goats butter and the like so there is no cows milk in it.
This was his post over on Snell-pym:
Sarah made me a nice cake for my birthday. It was quite an involved process:
It’s really nice – it tastes of honey! The icing came out runnier than we’d expected and ran straight down the sides and pooled around the base, but that was only a minor issue.
*Courgette *1/2 an aubergine *1 1/2 peppers *Quorn mince *2 jars of bolognese suace *White suace *Pasta sheets *Grated goats cheese
Put the bolognese sauce into a wok or large suace pan on a medium heat add the mince Cut up the veg into chuncks and add it to the pot Cook with frequent stirring until excess fluid has gone.
Layer in a baking dish with the pasta sheets and white suace. Make sure the last layer is white suace and add the grated cheese to the top. Cook in an oven for 45 minutes at 180 degrees C.
If you are making your own white suace you can use goats milk meaning the dish is ok for people who experience difficulties with cows milk. You should check the ingredients of the pasta suaces and pasta sheets though.
*3 handfuls of purple sprouting broccili *1/2 a jar of spicey pasta suace *3 handfalls of ransom leaves (wild garlic) *1 handfall of hawthron leaves *1 handfall of dandilion leaves *1 handfall of mint leaves *1 handfall of purple sprouting broccili leaves <5cm in size *1 stone baked cheese topped garlic flatebread
Preheat oven to the garlic breads specifications Whilst waiting for it to come up to temperature rinse all the different leaves Roughly rip the leaves up into a bowl Toss together to mix them up Once the oven is up to temperature put the bread in On the hob place a wok or deep frying pan Rinse purple sprouting broccili Chop any big pieces up – try to keep the broccili long but not ‘wide’ ie the heads should not have a diameter more than 3 cm Put the suace into the wok on a high temperature Throw in the brocolli once the suace starts to bubble Stir turning the broccili pieces over in the suace repeadedly Stir vigoursly for 5-10 mins Serve on a plate with the salad and a section of garlic bread serves 3-4 people *
