This weekend has been nice although not quite as relaxing as I had hoped but it's all been in what I hope will be for the good of my future ;0)
It's nice having my mum around and of course, as always, taking great care of me. Nothing beats the love of a mother, the great food she cooks and the companionship. Anyway enough of the sentiments.
We have enjoyed a lovely array of wonderful dishes of which a couple I have attached below so it can tease and play with your taste buds.
Saturday - with the start of the cold weather, cold frosty mornings and the need to buy a scarf before heading to Cambridge for the day and helping out at Inner Space, mum made a lovely tasty Russian soup which I am sure you have all heard of called Borsh.......(cabbage soup). We added some cream on top and a rustic roll and it tasted sooooo good when I returned late from Cambridge feeling chills up and down my spine.
Ingredients
2 cups green shredded cabbage (savoy)
1 cup sliced carrots
1 cup celery
1 cup chopped potatoes
1 can chopped tomato
6 tbsp tomato puree
4 bay leaves
2 tbsp dill weed (dried or fresh)
3 tbsp chopped parsley
1 tsp black pepper corns
Salt to taste
2 pints of boiling hot water
Simply add all the ingredients in a large pot and let it boil until all the vegetables are nice and tender.
Serve with a tbsp of double/singe cream and some bread/toast if desired.
Today, Sunday, whilst I got busy working away, mum cooked a delicious Persian dish - Aubergine Stew.
Ingredients
2 medium aubergines (sliced and fried in a little oil). For a healthier option you can spray with olive oil and grill until nice and tender making sure you don't burn it.
1/2 can chopped tomatoes and 2 tbsp of tomato puree
200g of firm tofu, cut in small cubes and gently fried in 1 tbsp of olive oil, 1 tsp of turmeric, salt and pepper to taste.
Herbs: 1 tsp turmeric, a pinch of saffron, salt and pepper, 1/2 tsp cumin powder
Once the aubergine and tofu are cooked, in a saucepan add the herbs and oil and tomato (chopped and puree) until it gently starts simmering and then add the aubergine and tofu. Turn the heat down and simmer.
Serve with white basmati rice.
YUM YUM
Well another week is almost over and until the next week kicks in, enjoy your Sunday... Til soon ;0)
It's nice having my mum around and of course, as always, taking great care of me. Nothing beats the love of a mother, the great food she cooks and the companionship. Anyway enough of the sentiments.
We have enjoyed a lovely array of wonderful dishes of which a couple I have attached below so it can tease and play with your taste buds.
Saturday - with the start of the cold weather, cold frosty mornings and the need to buy a scarf before heading to Cambridge for the day and helping out at Inner Space, mum made a lovely tasty Russian soup which I am sure you have all heard of called Borsh.......(cabbage soup). We added some cream on top and a rustic roll and it tasted sooooo good when I returned late from Cambridge feeling chills up and down my spine.
2 cups green shredded cabbage (savoy)
1 cup sliced carrots
1 cup celery
1 cup chopped potatoes
1 can chopped tomato
6 tbsp tomato puree
4 bay leaves
2 tbsp dill weed (dried or fresh)
3 tbsp chopped parsley
1 tsp black pepper corns
Salt to taste
2 pints of boiling hot water
Simply add all the ingredients in a large pot and let it boil until all the vegetables are nice and tender.
Serve with a tbsp of double/singe cream and some bread/toast if desired.
Today, Sunday, whilst I got busy working away, mum cooked a delicious Persian dish - Aubergine Stew.
Ingredients
2 medium aubergines (sliced and fried in a little oil). For a healthier option you can spray with olive oil and grill until nice and tender making sure you don't burn it.
1/2 can chopped tomatoes and 2 tbsp of tomato puree
200g of firm tofu, cut in small cubes and gently fried in 1 tbsp of olive oil, 1 tsp of turmeric, salt and pepper to taste.
Herbs: 1 tsp turmeric, a pinch of saffron, salt and pepper, 1/2 tsp cumin powder
Once the aubergine and tofu are cooked, in a saucepan add the herbs and oil and tomato (chopped and puree) until it gently starts simmering and then add the aubergine and tofu. Turn the heat down and simmer.
Serve with white basmati rice.
YUM YUM
Well another week is almost over and until the next week kicks in, enjoy your Sunday... Til soon ;0)
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