Tomato soup, with rice and cardamon

 The cherry tomatoes were blitzed in a blender. The rice was a left over from an earlier dish. I once lived with someone who loved tomato and rice soup. A trip down memory lane. 

Muscovada Glazed Ham, with Roasted Chips

 I steamed the thick ham cuts, as bought from the local Co-op (though I didn't need to - about ten minutes). The chips were roasted in the oven for about half an hour, in a drizzle of olive oil and a dusting of paprika. The egg was cooked in a skillet. 

Feta Cheese salad, with Pasta

A simple salad with feta cheese and two varieties of olives, dressed in olive oil. Diced tomatoes, dressed in some chives and black pepper, diced spring onions, grated carrot, plus cooked wheat-free pasta (ten minutes cooking time, with some turmeric). Drain, and allow to cool.  Then dusted with some smoked paprika. Quick to make. 

Thick Chicken and Leek Soup

 One whole leek was diced and fried at a medium heat, along with a chopped carrot for about twenty five minutes. While that was going on I diced a whole chicken breast. 

The vegetable and chicken components were added to another pan, along with about three quarters of a pint of water and a chicken stock cube, broken into four. Simmered under glass for an hour, after which the soup was blitzed with a moulinex blender for about five minutes. 

I added the chives, a teaspoonful of paprika, a large pinch of ground coriander, a pinch of sage, and some black pepper. Stirred together, and allowed to simmer for another twenty minutes. Delicious!

Pork and Mushroom Stew, with Grilled Peppers and Greek Basil

A delicious stew made with sliced roast pork (from a boneless pork leg), chestnut mushrooms, two large tomatoes, chives, peas, onion, smoked paprika, Oregano, grilled peppers (yellow and red), and Greek basil.

The pork joint was sliced with an electric knife. The peppers came in oil in a jar, so I used some of that in the saute pan. Full of the flavour of the peppers. I chopped up the peppers, onion, mushrooms, tomatoes and the chives. The pork and the vegetables were added to the pan when the oil was reasonably hot, and stir-fried for about ten minutes, after which boiling water was added, along with the peas, some smoked paprika (one teaspoonful) and the oregano.

Simmered under glass for an hour or so at a low heat. Before serving, shred some greek basil, and stir through the contents of the pan for one or two minutes. Serve with boiled potatoes, freshly ground black pepper. A dash of Tabasco can be added for a little extra spice. 

I've had 108 visits from France over the past week. They know about food in France, so that number of visitors is gratifying! Thanks for your interest.

Mustard Ham Omelette

A simple omelette cooked as an accompaniment to mustard-breaded ham. Served with sliced salad tomatoes.

The omelette was cooked in a small pan with chopped chives. About three minutes each side, in sunflower oil. Dress with freshly ground black pepper.

Pork Stew with Chives, Onion and Mushroom

Joints are going out of style for many people because they are seen as too complicated to prepare and cook. So the bargains are there to be had. They are worth seeking out since they are better value for money, even if it is true they involve much more effort and forethought.

This one came from Morrisons - a 1.1kg boneless pork leg joint.

Cooked on the middle shelf of the oven for two hours at 190-200 deg C. along with two large chopped potatoes and a peeled and halved onion.

The joint was wrapped in aluminium foil, in such a way that the juices would remain with the joint. The package was placed on top of the potato and onion spread around the roasting tray. I added half an inch of water to prevent the vegetables from dehydrating too quickly.

The tray was removed from the oven after the first hour, and the vegetables were decanted into a bowl. The joint then laid directly onto the tray, and replaced in the oven.

Once cooked, the juices were decanted into a pot, along with a cornflour and water mixture, containing chopped chives. Once thickened, the juices were decanted into a glass jar, and were later put into the fridge. The joint itself was allowed to cool overnight on a plate under an upturned glass bowl.

The next day the joint was cut into slices using an electric knife, and put into a flat pan. The pork fat was removed from the now jellied juices with a teaspoon, and the jelly was added to the pan. Add a cupful of boiling water.  Chopped mushrooms were added, along with the onion which cooked with the joint, now chopped. Simmer under glass for half an hour, stirring occasionally.

Serve with the potatoes which were cooked along with the joint, after fifteen minutes in the steamer. Delicious! Well worth the effort.

Breaded Cod with a Chive Sauce

Two pieces of breaded North Atlantic cod bought from Morrisons supermarket. Cooked in the oven for 25-30 minutes at 200 deg. C.

Served with a white sauce made with cornflour milk and water. One desert spoonful of cornflour and a third of a cup of milk, and half a cupful of water. I added a bundle of fresh chives chopped into half centimetres, and brought to the boil, stirring constantly, until the sauce thickened to the desired consistency.

The potatoes were roasted in the oven along with the cod. Dressed in freshly ground black pepper. Delicious tender fish!

Peppered Salami Salad with Cottage Cheese

Quick and tasty salad for one, made with 4 thin slices of German peppered salami, cut into small squares, shredded salad tomato, one large chopped spring onion, a quarter of a yellow pepper cut into strips. Mixed together in a bowl with three desert spoonfuls of cottage cheese with chives. Allowed to approach room temperature before serving. Delicious and simple!

Peppered Salami Salad with Cottage Cheese

Spicy Chicken, Chive & Tomato Soup

Made with the remains of an arrabiata sauce and chopped and skinned roast chicken, along with the chicken jelly in the roasting dish (after removing the fat). I added two more chillies, two shredded vine tomatoes, and a handful of finely chopped fresh chives. Also a pinch of paprika, freshly sliced garlic, chicken stock, fresh basil, and a sprinkling of dried oregano. Plus a handful of khorasan wheat grains (skip this if you want a wheat-free soup). Simmer for 45 minutes.

Spicy Chicken, Chive & Tomato Soup

Stuffed Cherry Pepper salad

Cherry peppers stuffed with Feta and Mizithra cheese, green olives stuffed with pimientos, chopped iceberg lettuce, dressed in olive oil and a little vinegar, chopped onion, finely chopped chives, chopped green pepper. Chopped spinach leaves would be a good addition to this dish, and enhance the Greekness of the combo. Serve with black pepper. 

The stuffed cherry peppers were bought in Aldi's. In addition to the peppers and the cheese, a range of herbs have been added, However this isn't a wheat free recipe, because there is some wheat starch present in the stuffed peppers (at a very low level). A quick and easy meal. 

Stuffed Cherry Pepper salad