Yesterday I went to the needlework shop to get myself a crochet hook and some knitting needles for my husband (he wants to learn!) They didn’t have any crochet hooks, so I’ve got to wait, but I came out with some knitting needles and a cheap ball of yarn! The lady said if I could knit, I could show him..
It’s got to have been at least 15 years since I held knitting needles, my gran taught me when I was a little, so I was pretty sure I’d forgotten how to do it! I watched a youtube video and picked up the needles and it allllll came back!
So this was my practice bit 🙂 I never did any patterns or anything but I can teach my husband the basics! My daughter wants to have a go too, which my gran would of loved, she can use my old needles that I found in my gran’s tin with a half done scarf! None of my daughter’s grandparents knit so if I could teach her I’d be really chuffed 🙂 Think it’d be a lovely thing for her to learn.
I love picking up free supermarket magazines and having a nose but rarely see any recipes that I like enough to try. But this month in the Morrisons magazine I spotted a stew recipe to try. I’ve not cooked with chorizo or kale before and this recipe looked quite simple so a good start! I don’t think I’ve had chorizo other than on a pizza and I’ve not eaten kale before (I say think because I’m not sure – my memory is pretty naff!) We’ve just finished having it for our tea and it’s definitely a keeper – delicious! So I thought I’d share it!
Kale & chorizo stew
2 tbsp olive oil
1 red onion, peeled and sliced
150g chorizo, diced
200g kale, shredded
½ litre vegetable or chicken stock (one cube)
1 x 420g butterbeans in water
1 butternut squash, peeled, seeded and diced
1 tbsp dried mixed herbs
1 tsp paprika
1 x 400g can chopped tomatoes
1. Heat the oil in a large pan and fry the onion and chorizo for a few minutes until the onion has softened. Toss in the kale, stock, butterbeans, squash, mixed herbs, paprika and tomatoes. Season to taste.
2. Bring the mixture to the boil, reduce the heat, cover and simmer for 30 minutes, until the squash and kale are tender.
That’s it! It’s enough by itself but a nice crusty piece of bread would go with it so soak up the juice. This should serve 4 and is freezable!
I love crumble and it’s one of the recipes where you can just substitute the normal plain flour for gluten free flour (usually you have to add more liquid or use different kinds of flours etc.)
The other day I bought two tubs of raspberries as they were on offer, and my little boy chomps them like they’re going out of fashion, so I thought I’d get some apples and make a crumble. I know traditionally it’s blackberries that are put with apple, but raspberries, in my opinion, work just as well!
Here’s the recipe I use!
5 apples (think I used braeburns)
however many raspberries you like (I used about half the tub)
2 tablespoons of caster sugar (which I didn’t have yesterday so just used soft brown)
teaspoon vanilla sugar (I reckon you could just add a couple of drops of vanilla extract instead!)
50g cold butter
55g caster sugar (I used granulated for this too and it was lovely and crunchy!)
110g plain flour (or gluten free)
Preheat oven to gas mark 4 (180℃)
Peel, core and slice the apples. Melt the butter in a frying pan then add the sugar, stir until sugar has dissolved, then tip in the apples and stir to coat, fry gently until they’ve gone golden. If you like them with a bit of crunch just take them off the heat sooner. I like mine soft! Tip the apples and the juices into a dish and sprinkle over the raspberries, pat down with a spoon to level the surface.
For the crumble, cut the butter into cubes. Put the flour and sugar into and large bowl, add the butter and rub together until it resembles breadcrumbs. Sprinkle over the apples and raspberries and cook for 30-40 minutes.