That's one slice of toast with Branston pickle and Emmental slice, another piece of toast with Cranberry such and Brie cheese; then fresh pear and - why not? - three bites of 70% dark chocolate; washed down with milky Clipper organic tea. That kept me going for a bit.
Later in the day, when I started to feel peckish again, I set to making my main meal. A recognisably Christmas plateful, but done and ready to chomp in half an hour (if you include the vegetable prep). The actual cooking creation ('cookeration') was just under 20 minutes - the vid is slightly shorter as I curtailed some of the repetitive activity. I hope it tickles your taste thoughts in the same way I remember it doing for real!!!
I'm pickle fan.
ReplyDeleteCoffee is on and stay safe
In stark contrast to Mr B's hour and half in the kitchen before he even got the casserole into the oven, YAM-aunty dear. We had cauliflower cheese with ours but Tiggers prefer a bit of meat. Sorry. That's cats for you. My humans only had leftovers for one more meal. Enjoy your new year eve. Love from Mr T
ReplyDeleteBreakfast looks delicious and it was so much fun watching you prepare your main meal. How I wish I could have smelled it cooking! yummm
ReplyDeletethat pot the last part looks really really good, all of it does and not much could be easier than making this. I will try the top of the stove potato/carrots and i learned something new, did not know about stock powder. will look for that. there were only a couple of things I could not eat, like cashews, but sunflower or almonds or walnuts could be used. a fine veggie dinner.
ReplyDeleteHari OM
DeleteAbsolutely any nuts you prefer could be used (I'd realised after setting the film that I could have mentioned that!); Christmas tradition might have meant chestnuts - but I couldn't get any of those. Walnuts would definitely work, almonds less so with sprouts... hazelnuts might be a good alternative...
As for the stock powder - if you can't get it, then one stock cube crushed to powder will work. I do find that Marigold powder works because you can measure exactly to taste. In OZ I had the best of all such things in a product by Massel - but can't get that in the UK. Yxx
We had fun watching you make your dinner. It looks very tasty but, as pups, we would have preferred real meat. BOL!
ReplyDeleteFYI YAM I need to book flight to Scotland for next Christmas so I can enjoy this with you.
ReplyDeleteOne question what is the large silver lid that is leaning against the wall on the left. I think I saw you remove it from one of the stove burners.
Hugs Cecilia
Hari Om
DeleteNothing would be more delightful than to host yourself and BCat!!!
No that 'lid' is actually two thalis (Indian steel plates); I have nowhere else to stow them. The lid you thought you saw me lifting if you look again, was the glass one for the saute pot, which I'd leaned against my iron pot... Yxx
I found the video strangely compelling viewing! (I say strangely as, although I thoroughly enjoy cooking, I'm not at all a fan of watching cookery shows on TV.)
ReplyDeleteInteresting to see the Brussels sprouts recipe. I love sprouts and this year found a recipe for 'cumin, harissa, honey and lemon sprouts', which I find delicious and was a big hit with Ella's owner too when she came round for dinner recently. It's done with the same saute-then-steam combination as you used here.
Oh and, in my family, warming the plate is a non-negotiable, whatever the weather!
Cheers, Gail.
Hari Om
DeleteLOL - I wouldn't so much call it a recipe as "this is what I choose today!" Interesting that you found something similar. Which is the point, really - experiment! I have a pot of Harissa Mac1 gave me, but not a combo mix I would normally favour... now I shall have to give that a go!!!
Hilary had mentioned not hearing my voice - to be honest, that is why. You don't all need the Mary Berry/Nigella Lawson on the telly style from the YAMster... you just all need to feel you are in the kitchen with her... &*> Yxx
You are such a great cook, thanks for sharing!
ReplyDeleteI can almost smell it from here. I do enjoy watching you enjoying yourself in the kitchen and look forward to more recipes to come!!
ReplyDeleteThis looks delicious! Wishing you a happy - and healthy - new year in 2022!
ReplyDeleteOh Yum! you can cook for me any day! I have been learning to cook all over again with my son's celiac and nightshade allergies - somethings turn out really well and others...well not so great.
ReplyDeleteWhat a yummy dinner. When you held up the tin of orange, I swear I could smell it.
ReplyDeleteLooks great:)
ReplyDeleteHi Yam - I'll be back to watch ... it does sound as though you made the most of foods you enjoy. Fun to see ... cheers for now - Happy New Year - I do hope it's easier for us all ... xoxo Hilarymb
ReplyDeleteLooks delightful. While our families weren't vegetarians, we had many meatless meals due to affordability. Mostly had meats on the weekends until my Mom began working off the farm. Beans provided much of the required protein. A doctor once noted to Sis #2 that she had healed quicker than the average person from her surgery. Then he said he'd bet she grew up eating a lot of beans! Nailed it, Doc. Sending you the very best. namaste, janice xx
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