March already – can you believe it? Following on from yesterday’s whipped goats cheese, here’s what else we’ve been eating in February.
Apart from the usual leek & potato soup (probably the one I make most often) we had Scotch broth. Often made with lamb, mine was the blind version. Lots of barley, savoy cabbage, onion, celery and carrot with a tomato base. It’s thick, filling and sufficient for a main meal.
I make a lot of meals which involve several chopped ingredients mixed on the plate: Bacon & mushroom hash mixed with leftover roast potatoes and cocktail sausages, warm flaked smoked trout with a balsamic glaze, and a warm potato, feta and walnut salad.
But I also make more traditionally presented food like this chicken with mushroom sauce:
Of course I like to make vegi food and husband joins me some of the time. One evening we shared stuffed mushrooms with cheese and onion, peppers with a spicy cous cous filling, and some sweet potato falafel with salad, and another time I filled little gem lettuce leaves with beansprouts, mushroom and chestnuts:
I made sweet & sour chicken (I meant to take a photo of the finished dish too but forgot).
And here is a slice of the orange marmalade and chocolate cake (the first cake I made with the adjusted quantities of ingredients 5,5,5 to 3 eggs) and which turned out to be really yummy. I can’t imagine that I will ever make a traditional mix 6,6,6,3 ever again!