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Archive for the ‘fennel’ Category

Beetroot and Fennel Gratin


Sometimes especially with side dishes I am a little more adventurous and cook separate sides for us and the children.    We had this to accompany our fish but it would go equally well with cold meats or could stand alone as a vegetarian alternative.

In a bid to try and be a bit more diet conscious I tried to do away with the heavy cheese sauce which I know works  but used low fat yoghurt and a dash of cheap mayonnaise.  This worked surprisingly well adding an extra dimension to the dish.

Beetroot – top and tailed.
Fennel
Spinach
Low fat Yoghurt
Mayonnaise
Cheese 

Bake the beetroot in a hot oven until you can prod with a knife and it comes out easily.  About 40 minutes for the three medium sized ones I used.
Peel them while they are still warm. Then slice them roughly.

Cover the base of your serving dish with lots of spinach.


Add in your fennel.   I don’t pre-cook this as I love the crunchy texture but if you wish to pre-boil this before adding it will work the same.

 Layer the beetroot slices on top of the dish  then I mixed low fat yoghurt with a dollop of mayonnaise and dotted it over the vegetables. (Cheese sauce is a good substitute)


Cover in a good sprinkling of grated cheese.   I used cheddar but low fat varieties are available. 


Bake in the oven until it is golden brown on top, then serve as a truly delicious accompaniment. 


This is a great combination of vegetables that seem to be in abundance late summer and a change to the normal plain vegetables that I serve up for my pernickety children.

Enjoy and let me know other combinations that work together.

Tiggy

check out what I have been up to at my blog Tiggy Hayes

Sweet Potato Mash


One of the reasons I don’t follow recipes and particularly the ones with exacting measurements is that there is always a quarter of this left or a sprinkling of that.   What do you do with these tiny non useful amounts of weird and wonderful ingredients?  Normally they hog up valuable space in my fridge until they are well and truly past their sell by / eat by date and crawling out the fridge without help.

Sometimes I find I have enough to throw together something different and make it a fridge meal.    Having found some wonderful fresh vegetables in my organic Riverford box and a fridge full of odd bits I would never have used  I decided to put them together hoping to keep some for lunches over a few days.  It was a little more popular than I anticipated and lunch will be somewhat drab for the rest of the week.

Ingredients
Sweet Potatoes 
Fennel  (half left over from another dish)
Ginger chopped small
Onion ( I had a quarter left over from a BBQ and chucked it in)
Chilli  (having chopped a large chilli up for a curry – I decided it would be too spicy for the children hence a ready chopped half chilli in fridge)
Spinach an ever versatile and useful vegetable that I sneak into lots of dishes 
Butter
Soured Cream – left over from Fajitas
Cheese  –  this was pre-grated Red Leicester –  not used when we went on a picnic, but you could use any cheese
Parsely – from my herb garden to finish it off



Boil the sweet potatoes with the fennel, ginger and onion till soft enough to mash.




Drain then mash adding a touch of butter.  I also threw in a large dollop of soured cream at this point.

Add the chilli and some cheese then mix well.



In a baking dish lay the spinach in a deep layer on the bottom and cover with more dollops of the soured cream.

Add the potato mix on top and finish off with the rest of the cheese.

Cook in hot oven for about 20 minutes until the top is bubbling and golden.   

Serve.

You could use this as a main dish maybe add a beaten egg to the mash or serve with boiled or poached egg on top.  I served it as a side dish to accompany a piece of chicken – delicious.  

Try it out,  I would not expect you to have the same ingredients in your fridge as I found in mine so try out other combinations and let me know how you get on.  Leave out what you don’t have or like but be adventurous and mix the flavours together.  Share your attempts with me.

Happy food

Tiggy

Check out my ramblings from my other blog Tiggy Hayes.  This week we went out to dine but I am still passionate about my food!

Chicken Burger

This is just the easiest meal in the world to prepare and serve.  The boys love it and there is often a fight for the last piece of chicken around our table.  This is also a great party food with children’s friends coming round to tea.

This may not be the healthiest of meals for them but as an occasional treat is quick, easy and you can add nutritional sides.

Ingredients

Breadcrumb coated Chicken pieces
Baps /  burger buns

Optional ingredients

salad leaves
cucumber / tomato
relishes
mayonaise

Cook the chicken in the oven till it is cooked through and ready.

Slice the buns in half and add for a moment to the oven

Serve to hungry and very appreciative family.

I served with a fennel and spinach gratin and buttery broccoli.  I also used up some home made Beetroot chutney.

Baked beans and sweetcorn would add vibrancy or coleslaw for crunch.

French fries would go well, and as a party food serve some carrot sticks and cherry tomatoes.

Tomato ketchup is a must.

With the last piece (only 5 in our family), I cut the cold cooked chicken up into thin slices and added Mayonaise, spinach and chutney and put in my husband’s sandwiches the next day.   Who said you can get to a man through his stomach.!

don’t forget to read my other blog at https://tiggyhayes.wordpress.com/

happy eating

Tiggy

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