Posted in Food, Recipes

Crack a Few Eggs to Make an Omelette

Eggs are a fantastic source of protein. Boiled, poached, baked, scrambled, or fried. With a few extra ingredients you can have a cheap and filling meal.

Photo by Klaus Nielsen from Pexels

My brother introduced me to merguez sausage Made with either uncooked lamb or beef stuffed into an intestine casing. Merguez sausage is heavily spiced with cumin and harissa, sumac, fennel, and garlic Native to the north western countries of Africa known as Maghreb, historically called the Barbary Coast. Merguez sausage is now available in most supermarkets.

The region is predominantly Islamic, and halal meat is most often used. Cuisine of the area is influenced by French and Italian cooking and includes: seafood, red meat, nuts, fruits, legumes, couscous, and spices.

Maghrebi Omelette


  • 4 eggs
  • 1/2 onion
  • spinach
  • merguez sausage
  • 1 tbsp vegetable oil


  1. Peel and dice 1 onion. Only half the onion is needed. The other half can be used at a later date if stored in the fridge for a maximum of 48 hours. Slice the merguez sausage into bitesize pieces. Crack 4 eggs into a bowl and whisk.
  2. In a large frying pan heat the vegetable oil over a medium heat.
  3. Add the onion and merguez sausage to the frying pan. Stirring regularly allow the sausage to brown and onion to turn translucent, about 5-6 minutes. Throw in a handful of spinach and heat until wilted.
  4. Pour the eggs over the sausage, onion, and spinach. Give the egg time to set, loosening the edges from the pan. Pop under a hot grill for a minute to ensure the egg is cooked through. Serve with crusty bread and side salad.
Posted in Food, Recipes

Warming Beef Keema

Here in the UK it went cold over the Easter period. To make things worse my boiler decided to pack up. The oven has been working overtime cooking stews, just to keep the edge off the chill. This warming beef keema was done on the hob. Although I enjoyed standing before a hot oven; the warmest place in the house.

From a family of five children. Cheap and cheerful meals with more stretch than Stretch Armstrong was essential in our house. Traditional homecooked food was what I grew up on. I still look forward to a meal at my mums.

However mince beef became one of those ingredients that got moved round my plate to make it look less. Too much of a good thing was definitely the case here. For many years I didn’t touch it. Recently it has squeezed its way back into my diet. I have eaten some tasty meatballs, bolognaise, and cottage pie. This beef keema was a hit with the whole family.


  • 500g mince beef
  • 1 onion
  • 1 clove of garlic
  • 2 tsp ginger puree (fresh or dried ginger can replace puree)
  • 1 tbsp medium curry powder
  • 2 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 1 tbsp tomato ketchup
  • 100g peas
  • 1 litre beef stock
  • 2 tbsp vegetable oil
  • 6 spring onions
  • salt
  • pepper


  1. Peel and dice the onion and garlic. Heat the oil in a large frying pan over a medium heat. Fry the onion for 4-5 minutes with the ginger, until the onion is translucent and starting to brown.
  2. Add the mince beef and garlic to the pan. Fry for a further 5-6 minutes, until no pink meat remains.
  3. Stir in the curry powder for 1 minute until well incorporated. Then add the tinned tomatoes, puree, ketchup, and stock. Bring to the boil. Simmer for 15 minutes until the liquid has reduced. Add the peas a couple of minutes before serving. Season with salt and pepper.
  4. Serve with your choice of rice. Garnish with chopped spring onions.
Posted in Food, Recipes

Cheap & Cheerful: Lightly Spiced Meatballs & Pasta

Image by PublicDomainPictures and Manfred Richter from Pixabay

From student life to raising a family on a tight budget, pasta dishes have to be something special to tickle my taste buds. This one was quick and easy to make, a comfort to eat, and for less than a fiver put on a smile at the checkout. I always recommend making your own meatballs, getting more for your money and the chance to experiment with flavours. This recipe feeds four as a snack or two as a main meal.


  • 500g mince beef
  • 1 crust of bread (or 1/4 cup of dried breadcrumbs)
  • 1 egg
  • 1 tsp parsley
  • 1/2 tsp basil
  • 1/2 tsp cumin
  • salt
  • black pepper
  • 200g dried pasta
  • tomato and mascarpone pasta sauce jar (or whatever favour you have available)
  • 1 broccoli head
  • 200g grated cheddar


  1. Preparing the meatballs takes no time at all. They can even be made in advance and stored in the fridge or freezer. Add the mince beef to a large bowl and break down with your hands or a wooden spoon. If making your own breadcrumbs simply blend in a food processor or using a stick blender. To the meat add the parsley, basil, cumin and breadcrumbs. Season with salt and plenty of black pepper. Stir in the egg until thoroughly combined. If the mix is a little sticky add a few more breadcrumbs. Make into 18 meatballs and place on a baking tray.
  2. Preheat the oven to 200C°/Fan 180°C/400°F/Gas Mark 6. Add the pasta to a medium pyrex dish. Pour the sauce on the pasta. Fill the jar to the top of the label with water and add to the dish. Lightly combine and cover with foil. Place the pasta bake and the meatballs into the oven and cook for 30 minutes. Meanwhile prepare the head of broccoli into florets and steam for 10 minutes. Then grate the cheese.
  3. Remove the pasta bake from the oven and take off the foil. Add the broccoli, cooked meatballs, and cheese. Place back inn the oven for 10 minutes.
  4. Serve on its own or with crusty bread and side salad.

Lip smacking delicious!

Posted in Celebrations, Food, Recipes

Simnel Cake: A Light Fruit Cake with a Rich History

Image by Anja🤗#helpinghands #solidarity#stays healthy🙏 from Pixabay

Derived from the Latin word simila meaning fine flour, from which the word semolina also comes from, simnel cake is a traditional fruit cake from the United Kingdom and Ireland. Dating back to the middle ages, it is associated with more myths and legends than Robin Hood. Bread regulations relating to weight, price, and quality (including leavened or unleavened bread) suggest they were boiled and then baked. The technique led to the telling of a mythical couple named Simon and Nelly. They came to blows while baking a simnel cake. One wished to boil it and the other wanted to bake it. After beating each other with a range of kitchen utensils they agreed to compromise, by part boiling and part baking the cake.

Typical characteristics of a simnel cake include a middle and top layer of marzipan, crushed almonds, or almond paste topped with eleven marzipan balls to represent the twelve apostles minus the treacherous Judas. Due to its long history, many variations of the cake are available. One major difference to other richer fruit cakes is the replacement of alcohol with orange blossom (although brandy is sometimes added). Unlike most fruit cake, simnel cake needs no time to mature and is ready to eat straight from the oven.

Simnel Cake Recipe

Image by tmilk2 from Pixabay


For the Almond Paste

  • 250g caster sugar
  • 250g ground almonds
  • 2 eggs
  • 1 tsp almond essence

For the Cake

  • 175g butter (plus extra for greasing)
  • 175g soft brown sugar
  • 3 eggs
  • 1 egg for glaze
  • 175g plain all purpose flour
  • 1/2 tsp ground mixed spiced (optional)
  • 350g dried mixed fruit
  • 55g chopped mixed peel
  • zest of 1/2 a lemon
  • 2 tbsp apricot jam
  • pinch of salt
  • dash of orange blossom or brandy (optional)


  1. To make the almond paste, add the ground almonds and caster sugar to a bowl. Add one beaten egg and mix until combined. Add the almond essence and knead until smooth and pliable. Roll out a third of the paste into an 18cm/7inch circle. Save the remainder of the paste for the cake topping
  2. Grease and line an 18cm/7inch cake tin
  3. Preheat the oven to 140C/Fan 120C/Gas Mark 1
  4. To make the cake, cream the sugar and butter together until light in colour and fluffy. Gradually add the eggs and beat until thoroughly incorporated. Sift the dry ingredients and add gradually. Finally sir in the dried mixed fruit, lemon zest, and mixed peel.
  5. Add half the cake batter into the prepared cake tin. Smooth and cover with the rolled disc of almond paste. Add the rest of the cake batter and smooth the top.
  6. Bake in the pre heated oven for 1 3/4 hours. If an inserted skewer comes out clean the cake is baked. Leave to cool on a wire rack.
  7. Once the cake is cooled brush the top with apricot jam. Half the remainder of the almond paste. Roll out another circle with one half, and place on top of the apricot jam in the centre of the cake. Form eleven balls with the rest of the almond paste, and set round the top outer edge of the cake.
  8. Brush the top of the cake with some beaten egg. Use a cooks blow torch or a grill to brown.

Simnel cake is traditionally eaten on Mothering Sunday when a break in Lent fast is allowed. And again traditionally eaten on Easter Sunday.

Image by Rebekka D from Pixabay

Featured Image by Jill Wellington from Pixabay

Posted in Food, Gardening, Health & Wellbeing, Home & Garden

A Taste of Green Fingers

Photo by cottonbro from Pexels

Spring celebrated with England, as covid restrictions were ever so slightly eased this week. The warmest March day in the UK for 53 years was recorded on Tuesday 30th March 2021. With the mercury rising to 24.5C at Kew Gardens, West London. Falling slightly short of the 24.6C record, recorded in Cambridgeshire in 1968.

A fortnight ago I used a stash of decorative pots as planters. Amazingly they have not only germinated, but are flourishing a couple of inches high. Sitting on the window ledge, the panes of glass have acted like a greenhouse intensifying the suns rays. I have four pots of arnica and four pots of chervil, growing happily in my kitchen and lounge.

All About Arnica

Image by Iris Hamelmann from Pixabay

Arnica is a herbaceous perennial plant in the sunflower (Asteraceae) family. Sometimes called mountain tobacco because its leaves resemble tobacco leaves. It grows in the mountains of North America and Europe, with a few native species in some Artic regions. With slightly perfumed orange or yellow flowers, producing a pronounced pine-sage odour if the leaves are bruised or rubbed.

Certain species contain helenalin, which possess some anti-inflammatory and anti-neoplastic qualities. Traditionally applied to the skin to soothe bruises, sprains, joint and muscle pain. It is also available as homeopathic pills that you swallow. Homeopathic arnica is heavily diluted and can be applied in a thin layer upon unbroken skin, or swallowed in tablet form. Raw arnica is toxic and must never be used. Children under the age of 12, pregnant or breastfeeding women, or anyone allergic to plants in the Asteraceae family shouldn’t take arnica. Known side effects of homeopathic arnica include itching, redness of the skin, and eczema. Seek medical attention from a GP if you start to experience any of these symptoms.

If considering using homeopathic or herbal remedies, always seek advice from a GP and accredited homeopath.

Celebrating Chervil

Image by Dorian Krauss from Pixabay

Chervil is a member of the parsley family, with a mild and delicate flavour. Frequently used in French cuisine, it is often referred to as French parsley. With delicate frilly leaves, avoid eating once flowering as the flavour will have become bitter. Flavoured with a hint of anise, it tastes similar to a light blend of parsley and tarragon. Chervil is not readily available in supermarkets, so it is worth growing your own from seed, in a pot or herb garden.

The herb is a delicate accompaniment to salads, soups, and egg dishes. Its mild flavour does not hold up to extreme heat, and should be added at the end of cooking. A good way to use this herb is in pesto, or oil and butter infusions. A rich source of calcium and potassium, some people believe it is good for gout, skin conditions, high blood pressure, and poor digestion. There is currently no scientific research to support this.

If considering using homeopathic or herbal remedies always seek advice from a GP and accredited homeopath.

Featured Image cottonbro from Pexels