I like the taste of kale but have never liked the texture, the stalks have been too tough for me to enjoy it. I like brussel sprouts as I cook them, and not just at Christmas – halved and steamed for 15 minutes.

Recently I came across kaylettes, a cross between kale and brussel sprouts, and the first time I cooked them I did the same as I do with brussel sprouts. I very much liked the flavour but thought there must be a better way.

The second time I cooked them I took the suggestion of stir frying them, tossing them in butter in the wok. Not a success for me, again a good taste but those stalks just too tough.

Having a few remaining, I thought they would go with a simple prawn pilaf so tried steaming for 5 minutes before tossing for a few minutes in butter in the wok. Cracked it – for me; tasty but no tough stalks (seasoned with salt and freshly ground pepper in the wok).

I think they’ll become regular in our meals. They went particularly well with prawns and I think they will go with other fishy things (which brussel sprouts do not, for me). I made the pilaf a bit spicy with a shake of hot chilli pepper on top of a grating of parmesan. A simple, successful meal.

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This is a very simple recipe but my wife has said it is the best ‘vegetarian’ food she’s ever tasted. We are not vegetarian but eat ‘without meat’ twice a week. The recipe isn’t truly ‘vegetarian’ either as it has Parmesan cheese.

I got the basic idea from somewhere but cannot remember where so apologies for no acknowledgement.

This week’s version was slightly different to that of last week as I did not have one of the ingredients – spinach – but I’ll give last week’s recipe because although that of this week was good that last week was better. As usual, I didn’t measure anything so apart from the cream cheese, everything else is an approximation.

Ingredients

3 large flat mushrooms; 1 packet of cream cheese (200g); about 50g Parmesan cheese, finely grated, with a little more to sprinkle on top; 3 cloves of garlic; 4 large handfuls of ‘baby spinach’; 1/4 tspn freshly ground black pepper; 1/4 tspn chilli or cayenne pepper; 1 tblspn good olive oil.

Method

Wipe the mushrooms with some kitchen paper. Carefully break out the stalk. Finely chop the mushroom stalks and garlic and fry in the olive oil (careful not to burn the garlic). Allow to cool. Mix together the cream cheese and parmesan, then add the pepper and chilli and mix well. Finally add the fried garlic and mushroom stalks, again mixing well.

Meanwhile heat the spinach in a large pan until it is wilted and allow to cool.

Squeeze as much liquid out of the spinach as possible then put 1/3 in each mushroom top. Then put 1/3 of the cheese mixture on top of the spinach. Finally, grate a little more Parmesan on each.

Lay a sheet of non-stick baking paper on a baking sheet then put on the stuffed mushrooms and put in an oven preheated to 200degC for 1/2 hour or till just browned on top.

Comments

Goes well with baked potato soaked in butter (has the advantage that this too can be baked in the oven at 200degC, put in 1/2 hour before the mushrooms).

The recipe would probably work with creme fraiche, but I haven’t tried it.

If you don’t like ‘hot/spicy’ leave out the chilli/cayenne.

Halloween borsch? With witches’ noses

I abandoned Keighley library yesterday, visiting my friend Lou who lives with her family in a lovely old farmhouse overlooking the moors close to the Brontë village of Haworth. Her home is not in what you’d call a village, a hamlet would be more correct; there are no street names, the houses just have a number then hamlet name, like many small villages in Romania. I haven’t seen Lou for quite a while for one reason or another so three hours drinking ‘a brew’ (Yorkshire for a pot of tea!) and chatting in her farmhouse kitchen passed very quickly. Husband Stephen, a busy man – farmer, builder and heaven knows what else – popped in for a minute.

Lou runs her graphic design and small printing business from home. I love the fact that at the time her 10 year old daughter Kate is picked up from school business stops for the day. I saw Kate’s first watercolour yesterday, following a school trip to the English Lake District; she’s clearly taking after her mother. Unfortunately I couldn’t wait to say hello to her after school as I had to pick up Petronela.

Keighley railway station

 

On the way to Lou’s I stopped at Keighley railway station, one terminus of the Worth Valley steam railway, and took a couple of pictures to fulfil a promise. No steam engines there at the time so I stopped briefly in Haworth when I saw two engines in steam.

Borș, beetroot-coloured but without beetroot

I had a brief discussion about borș (Romanian spelling) a couple of days ago on the blog of one of my favourite food bloggers, Gabi in Gură Humorului, România. She’s a superb food photographer too. Part of the discussion was about how borș, the sour liquid added to a ‘soup’ to make it ‘borș’, should be made.

Seeing for the first time ‘purple’ carrots in a supermarket (Sainsbury’s – being sold as ‘witch’s noses’ as it’s close to Halloween – aaagh!), I decided to make a borș using the carrots.

 

I don’t make the borș (the sour liquid – confusing isn’t it?), I buy it (as Gabi said she does) but mine from Marinela’s Romanian shop in Leeds. As I said, it’s made by fermenting wheat bran.

My ‘borsch’ looks more like a witches’ brew than any borș I’ve seen gracing a Romanian table, but tastes pretty good. Apart from the purple carrots, which have a slightly peppery taste when raw, it has a chicken stock base with proper borș added ‘to taste’ (I like it fairly sour) but what in Moldova at least is considered an essential ingredient – leuștan, ‘lovage’ – potato, some left-over pork sliced into thin strips and, finally, added at the table, sour cream.

Purple is, of course, an original colour of wild carrots, the ‘eastern’ variety originating in Afghanistan. Those I bought yesterday were grown in Scotland, by James Rearie in Fife. I’d never seen one before. There’s a lot more information about them on the web page of the Carrot Museum; yes, there is such a thing.

Returning to Keighley

It looks as though I’ll be returning to Keighley the week after next, after school half-term break, as it seems Petronela will probably will continue teaching there. I’ll likely continue my Keighley sagas now and then.

 

 

I’ve said in recent posts that I don’t believe in coincidence and that I’m easily distracted. Venturing upstairs to the reference and study section of Keighley library after my morning double espresso in Wetherspoons next door (see previous posts), I had to confront both.

Philip Snowden and women’s suffrage

First, ‘talking’ about how I began my blog to another blogger earlier this morning (she’ll know who she is) I mentioned one motivation being my desire to air my ire about discrimination, particularly discrimination against women. What first confronted me when I walked along the upstairs floor of the library? The ‘Snowden Library’, that of  Philip Snowden, a tireless campaigner for women’s suffrage. You’ll find more about him in one the pictures.

Proper parkin – again – and other recipes

Then, resisting the temptation to sit down all day with some of his books, I wandered to another section to see what they had about the beautiful Wharfe valley in which I live. A book about Yorkshire dishes almost jumped off the shelf at me. I opened it at a random page and what recipe did I see? Parkin! A proper recipe, almost the same as that I posted a few days ago.  And plot toffee.

I spent much of the rest of my time today with that book and recorded 27 recipes on the iPad. I’m putting some of them here as pictures. I had to include a fish recipe; in Yorkshire you’re never far from the sea and the superb Yorkshire coast. Then there’s a really weird one, ‘Long life’, using whole eggs, shell and all. I just had to include that.

Chicken stew and dumpings? I was taken back to childhood by the recipe for rabbit stew and dumplings. That was a frequent winter meal (rabbit was cheap, the cheapest meat; then chicken was a luxury, for Christmas). Now chicken is cheap and rabbit a luxury, hence chicken stew: chicken legs, onion, garlic, carrot, red lentils, barley, tarragon, parsley, thyme and sage.

Perfect for the cold, miserable, wet weather today, for which I abandoned a planned trip to one or more Worth Valley Railway stations.

Brontës

Finally, I spent a short time in the Brontë section. I knew if I got immersed in that I’d probably lose all sense of time and get a frantic phone call from Petronela asking where I was when she finished school. I just hope she’ll be returning there after the half-term break; she’s enjoying it having knocked the students into shape in the first two days.

I could spend six months in each of those sections.

The freshly baked bread sliced

It’s time (tomorrow) to visit my consultant (doctor) at the hospital so I needed to have a blood test today. The hospital is about 12 miles away, my family doctor 2-3 minutes on foot. In theory I could get the blood test done at the family doctor but they’ve always ‘lost’ it so I go to the hospital. I usually go very early, before everyone sent by the doctors on their rounds arrive, but this morning I couldn’t do that so I went at lunchtime when it is again quiet. How to fill the time? Clear up the kitchen, read blogs, comment on some and make some bread!

I decided to make my usual bread, lazy bread as the hard work is done by a breadmaker (£10 in a charity shop many years ago). So, I made two tin loaves; I usually do this now as being only two of us the majority is sliced and put in the freezer.

Now, I got told off recently for not putting a recipe, and not making pictures clickable to be viewed at full size, so I’ve put them in a gallery which is one way of doing this (hello 👋 Ilze 😂😇) and am giving my recipe (though I think I’ve done it before). ‘Real’ bakers, tv celebrity bakers will probably have a fit but it works and is great for people who have other things to do as it requires no more than 5-7 minutes ‘doing something’ to the bread, so you can get on with something else. Here’s the recipe (the spelt flour gives an unusual texture, which I like):

500g wholemeal strong bread flour; 168g wholemeal spelt flour; 10g butter; 2.1/2tsp sugar; 2.1/2tspn salt; 7g dried fast acting yeast; 432ml water.

My method is not at all like that given by the breadmaker manufacturer but I never was good at doing what I’m told:

Put the water and butter in the bread maker. Mix all the dry ingredients in a bowl. Spoon them on top of the water in the breadmaker. Set the breadmaker on the ‘dough’ programme and switch it on. All that takes a couple of minutes. Leave till the programme is finished (1.1/2 hours on my machine), meanwhile you can read some blogs, comment on a few, and write your own post (or you can sleep till the beep sounds).

Tip the dough out onto a floured surface. Fold over and push with the heel of the hand 12 times. Shape into a round, cut in half, shape each half into a sausage the length of the bread tins, put them in the tins, make three deep slashes in each. Optional: paint with milk and sprinkle on poppy seeds.

Put into a warm place (I put in the top oven set to 50degC). Cover with a cloth and leave till well risen (for me 1/2hr) during which you can have another catnap. Have the oven at 180degC. Bake for 20 minutes. Tip out of the tins and put back directly on the oven shelf till tapped on the bottom it sounds hollow (5-10 minutes. You get to know from the sound of the first tap when you’ve made a few). Leave to cool on a wire tray.

Bloodletting

The phlebotomists at the hospital (Airedale) are great, as are all the staff. Until I began to have these regular pricks I was a bit nervous. I cured it by taking a photo of the needle going in and enjoy the short chat with the lady taking my blood.

The needle for taking blood pictured just about to go into my left arm

Just about two years ago; that’s my arm. The hands are of a trainee phlebotomist

I was even more nervous of the ‘big needle’ which gets stuck in my belly every 3 months. I usually manage to have the same nurse, Hafsa, who makes me laugh and I hardly feel a thing. “It’s a screwdriver, not a needle,” she tells me. I’ve never dared to look. The nurse in Romania this summer, Paula, was equally expert.

The weather

Raining, again.

The dish of ‘cauliflower cheese’ taken from the oven

Just out of the oven

I’ve been making cauliflower cheese for as long as I can remember, certainly more than 50 years. A basic cheese sauce: flour, butter, milk and cheese, poured over steamed caulifloweur florets, topped with grated cheese and in the oven till browned. It’s a regular dish for our ‘non-meat days’.

This evening I made something  completely different. What a revelation. Petronela is, unlike me who will eat almost anything if it is well cooked, rather pretentious with food. She pronounced it ‘excellent’ and very filling (less home-baked wholemeal bread than usual consumed). What is more, it’s even easier to make (I managed to finish some tiling in the kitchen while making it!).

I’ll not give the recipe here, just a link to where I nicked it from:

a day in the life of a Latvian mom

As usual I didn’t follow the recipe to the letter: cauliflower florets steamed not boiled/blanched; I never know what ‘cups’ are so I used 200ml/qtr pint milk; “sharp cheese” – 100g extra mature cheddar beaten into the eggs/milk, 50g of the same sprinked on top, then 50g Pecorino Romano. Oven, fan, at 180degC for 1/2 hr.

Absolutely delicious. Creamy – don’t overcook.

 

Mushrooms cut ready for cooking

This post was going to be just about my mushroom dish, inspired by my recently found Latvian blogging friend, Ilze. However, I must comment on David Mellor’s Classic FM two hour programme on Sunday, about Maria Callas. I said in my post of about three weeks ago following his programme about Pavarotti, that his is for me the best programme by far on Classic FM. I’ve been listening to him when I could for a few years but I reckon his programme last evening was probably his best ever.

I’ve long held that Maria Callas was the greatest diva even though her voice wasn’t always the best, particularly in her later years. Mellor, as ever with carefully chosen recordings, illustrated just why he thinks so too (if you have the Classic FM app for iPhone or iPad, or the Android version, you can listen to the programme, in fact any programme, again for up to 7 days after broadcast).

Back to mushrooms

I’ve had one or two discussions with Ilze, on her blog, about the mushrooms she forages from the close by forest, the latest about a ‘new’ one for her – Delicious Milk Cap. I don’t have much possibility to forage for fungi here and even if I had it would be a steep learning curve to know which are safe; probably I’d never be confident enough.

Reading her latest recipe, with the ‘Delicious …’ she had found, determined me to try to give more taste to my usual dish of cultivated mushrooms in sour cream, a dish I make fairly often for our ‘no meat’ days. So here’s my recipe (tap the pictures to see captions).

Ingredients

Chestnut mushrooms – 300g

Sour cream – 300g

Oil (sunflower, rape or olive – on this occasion I used the latter) – 2 tbspn

Butter -10g (about)

Medium red onion – 1/2  

Cloves of garlic – A few

Ground ginger – 1/2 tspn

Leaves of Tarragon – a few

Salt and pepper – to taste.

Method

Wipe the mushrooms and cut in half. Heat the oil and butter in a frying pan until the butter foam has almost subsided (this indicates it is sufficiently hot to sauté the mushrooms rather than boil them in their own juice – the butter also gives a bit of taste). Sauté the mushrooms till just beginning to brown on each side. Remove from the pan.

Turn down the heat. Add the roughly chopped onion to the pan. Meanwhile crush the garlic cloves by putting a broad bladed knife on them and bash with a fist. When the onions are transparent raise the heat a bit and add the garlic. Stir a few times until the garlic has begun to brown.

Return the mushrooms to the pan, add the chopped tarragon and sprinkle on the ginger.  Turn over a few times until the mushrooms are hot again, add the sour cream and heat, stirring, until it’s just beginning to bubble. Taste and add salt and pepper to taste.

The result

We ate it just with my home baked wholemeal bread – very tasty – but rice would go well. A good chilled Chardonnay went well too (I know there’s a lot of rubbish with that name so it’s fallen out of favour but a good French one is, well, very good!). A side salad works too.

When I make it again I will probably substitute finely grated ginger root for the ground variety, and maybe a dash of cayenne to get closer to the peppery taste the wild mushrooms (and their more ‘dangerous’ cousins Woolly Milk Cap) are prized by Latvians for. You’ll find Ilzie’s recipe for the Delicious Milk Cap on her blog, and how she deals with the ‘poisonous’ Woolly on her blog too.