Cheeky Cow! Salt Baked Ox Cheeks with a delicious Sage, Butter and Port sauce, plus a Slimming World version…
Ox cheek are lean, filling, richly flavoured and often overlooked.
Thankfully they have gained favour recently and have been used by top chefs and restaurants.
I am so pleased as they really are a great piece of meat.
Ox cheeks are generously grained, but low fat and a great option for slimmings and non alike.
They are best cooked low and slow, so are fantastic in stews and casseroles or braised in wine.
Salt baking is a method of covering food in the ‘dough’ which insulates, cooks gently and evenly, flavours and is a little bit different.
Bream is very versatile, delicious and nutritious.
It can lower bad cholesterol, is abundant in heart-healthy omega-3 essential fatty acids.
It can protects against colon and breast cancer and can also slow down signs of aging.
It also helps uplift the mood as an antidepressant.
I have chosen bream as I think it can be a seriously overlooked fish as people favour cod and haddock (which would work very well in this recipe). Seam bream is a bit more sustainable and it takes the pressure of the other more popular fishes giving stocks a chance to replenish. Why wouldn’t you choose Bream?
This dish a light, yet satisfying dish.
It’s not very seasonal so my apologies, but I had a real craving to make courgette spaghetti and thought bream and pea would be an excellent combination.
Mushrooms are magic!!! They are in season and are sensational!
This is a my slimming world smoked garlic mushrooms bruschetta with poached eggs.
For a fantasticly tasty weekend brunch, why not try this delicious recipe.
I posted ingredients previously, so you should be ready to go, but just in case, here they are again….
I love a good deli! The fresh fruit and vegetables, fresh bread, eggs, meats and speciality products you just can find anywhere else. The expertise of an owner that lets you try before you buy and actually has a genuine knowledge and love of the goods they are selling. You just cant beat that personal service.
And we now have a great Deli just outside Worcester, run by a very passionate, professional friend of mine, So as you see I’m not biased at all…much…
Now if your looking for all of the above, get yourself down to Ellie’s Deli! Mill farm, Stanford Bridge, Worcester, WR6 6SP, she is open Tuesday-Friday 9am-6pm, Saturday 9am-5pm and Sunday 9am-1pm.
She has been open just over a week and the place is amazing, in the short time we were there, there was a constant stream of customers buying and sampling the fresh produce on offer.
Here’s a little tour…
Beetroot is a great vegetable. it has a long season from July to January and is in it’s peak now. So why not enjoy a seasonal treat.
Beetroot is a super food, it is part of the chenopod family these include beets, chard, spinach and quinoa. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. You can use all parts of a beetroot. The tops can be cooked in the same way as spinach, or when young eaten such as chard in a salad, and of course the root is plump and versatile.
You can get the red/purple beetroot we all know, but varieties also include golden, candy stripe and white…. so many to experiment with.
For cold nights a lovely fragrant, punchy curry is perfect. If you want the taste but a slimmers version, this one is a winner. This is quite a famous recipe in the Slimming World, but I have put a spicer bite on it.
Also adding a lovey sag aloo side dish.
Both are syn free and delicious.
With Winter drawing nearer and the allotment getting barer, a well stocked larder is essential for throwing together some really tasty and filling dinners.
My dry store basics include:
Stock cubes/bouillon, marmite, bovril
Rice, all types, arborio, basmati, pudding
Dry Pasta, all typer, but I stick to linguine, lasagne sheets and macaroni
Super grain and pulses such as amaranth, cous cous, green and red lentil, quinoa, pearl barley
Dry herbs and spices, my store is pretty jam packed but I use smoked paprika, turmeric, cumin, cinnamon, vanilla, coriander, bay leaves and mixed herbs the most
Tins, chopped tomatoes, passata, chickpeas, kidney beans, butter bean, mushy peas and any other beans I can get my paws on…
Keeping these in my larder means I always have a meal idea using a combination of these and a few fresh ingredients.
Bake Love is in need of a lovely makeover. I want to give you all new photos, a new style and look and an adjustment to my blogging style.
You’ll still see the same yummy, easy to follow homemade recipes, seasonal favourites and vintage kitchenalia. You’ll also be in store for great photos, exciting food trends and lots more smart and snappy blogs to peruse through.
This may take a little while as I want to get it perfect for you, so please be paitent with me.
Keep checking on here for updates and remember you can also follow me through the social media below.
Rice is a fantastically versatile ingredient. It is the main staple food for a large part of the human population. It is the no. 1 crop worldwide.
We use rice in lots of dishes at home and probably eat it 3-4 times a week.
Main favourites are chilli and rice, risotto, rice salads and loaded rice ( basically anything reaching the end of its life veg wise, bacon and some crumbled feta).
A great filling dinner it is new my main staple for parties.
Paella is fun, filling and looks amazing in a big dish in the middle of the table for all to enjoy.
I like to do chicken, prawn and chorizo, although rabbit is traditionally used.
You can omit or add meats as you want although stick to white meats and fish.
My recipe is a bit of a mix of my favourites and a Sardinian classic.
Onto the rice, for me there are 3 rices to use for a paella, which in essence is a dryer paella…..
Paella rice- Bahia, Balilla, Bomba, Calasparra and Senia,
Carnaroli rice and
Arborio rice- mainly used in risotto.
Flour is powerful stuff.
Flour has been around for a long long time. The earliest recordings go as far back as when they found wheels to grind corn and wheat. It is the main ingredient in most cultures across the World for daily staples such as bread and doughs, and comes in a huge variety of different types, proteins ratios, derivatives and flavour.
It is used in so many recipes I just could not it all into one post and still keep everyone interested, so here is part one, some basic recipes and uses- to more advanced….
There are also a staggering number of flours available…
Here I will be blogging about general all purpose plain flour, self raising, and white bread flour.
I am making just going to do a couple of recipes to start off.
Basic white sauce- to make a morbier, prosciutto and spinach mac cheese- plain flour
Simple cinnamon buns- self raising
Brioche- prosciutto wrapped Camembert baked in brioche- white bread flour