SAAG ALOO OR SPINACH WITH POTATOES

Good Morning to you,

Do you ever cook too many potatoes?  I know I do, and it is strange because our daughters left home a long time ago, but I still make far too much food.  In many households that might be a problem, but not in this one, as George loves leftovers, and we also have a name for leftovers.... a much nicer name than leftovers.... "scrumptions". 

Scrumptions, are tasty foods, which you can take out of the fridge and pop into your mouth.  For instance, if I have cooked too many baby sweetcorn or mange tout,  I will pop them in the fridge and George will eat them on their own or dipped into hummus, but the main culprit for me is potatoes.  I love potatoes, but I always make too many.  I know it is very simple, to decide how many potatoes we need, that is, two halves for me and four halves for George, so that is three potatoes, but I don't seem to stop at three, I can easily peel six...... not sure why, maybe it is linked to George's love of scrumptions. So do you know what  I do, with the spare potatoes which are stored in the fridge,

I make a dish called Saag Aloo or also known as Spinach with Potatoes.

Today, I have not used pre-cooked potatoes, as there were none left in the fridge, so I boiled some, ready to make Saag Aloo. It is a dish which we eat as it is, but you can serve Saag Aloo as a side dish and serve with chicken or a firm fish.  It has a lovely heat to it and the dish  leaves you with a nice after taste.

So we had better get started, as I love Saag Aloo.  My apron is already on and I have chosen my music to listen to,

the fabulous Kate Rusby and I am so excited as I am going to see Kate perform at The Sage in December..... what a wonderful Christmas treat. The first time I saw Kate perform, was in London and she was wonderful.  I don't want to wish my life away, but I am really looking forward to going to her Christmas concert. So while Kate is singing "The Good Man", I will list the ingredients you will need to make the Saag Aloo.

INGREDIENTS

1 kg potatoes

(I used salad potatoes as they keep their shape)

100g  spinach

1 onion

1 400g  tin of tomatoes

2 cloves of garlic

1/2 teaspoon of dried chilli flakes

1 teaspoon of cumin powder

1 teaspoon of coriander powder

1 teaspoon of turmeric

2 tablespoons of olive oil

salt

HOW TO MAKE
SAAG ALOO

Boil the potatoes until cooked through.

If you prefer, remove the potato skins

when they have cooled,

but as I am using salad potatoes, 
 I leave the skins on.

Peel and slice the onion

and add

2 tablespoons of olive oil to a pan

(I always use olive oil, but you can use

any flavourless oil)

and cook until golden in colour

add the crushed garlic

and 

cook for a minute,

add the chilli flakes and cook for another minute,

add the cumin,

coriander and turmeric
(remember turmeric stains)

and stir. 

 Cook for another minute

Chop the tomatoes and add to the pan

with 

300ml of water

Bring to a boil, then reduce the heat

and simmer gently for 10 minutes.

If you feel the sauce is too thick,

add a little more water as you want enough sauce

to coat the potatoes.

Cut the boiled potatoes into edible pieces

and add to the sauce

Stir to coat all the potatoes  with the sauce.

My potatoes were hot, so I only cooked them

for a further three or four minutes,

but it will take longer if your potatoes are cold.

Add the spinach leaves to the pan

and place a lid on the pan to allow the spinach

to wilt.

This only takes a few minutes.

Check for seasoning,

I found I did not need to add any salt,

as salt was added to the potatoes when I boiled

them

and salt was also added to the garlic when I crushed

the garlic.

When the spinach leaves have wilted,

turn off the heat and leave the Saag Aloo

to stand for half an hour.

Place the Saag Aloo on a white plate 

and

Enjoy.

There are just a couple of things I would like to mention.  Firstly, the reason I leave the Saag Aloo to stand for a while, is that this is a dish which is lovely eaten warm and not piping hot.  The heat from the chilli flakes give a lovely warm heat when eaten, and I feel that if you eat this dish too hot, you will not be able to enjoy all the lovely flavours.

Secondly, it is very easy to reduce the amount of ingredients, if you want to make a smaller Saag Aloo, using a few left over potatoes, but trust me, once you have eaten it once, you will certainly be making larger portions.

Oh yes, there was one other thing..... I mentioned that you should serve the Saag Aloo on a white plate...... that was just me, being me, as the food is so colourful, and it  looks so beautiful on a white plate. 

So whether you make a large Saag Aloo, or a small Saag Aloo.... enjoy.

Take care and I will see you later in the week.

This week I will be joining,

Yvonne from StoneGable

CHRISTMAS " TO DO LIST" ~ CHRISTMAS PUDDING

Good Morning to you,

Today I will be adding another tick to my Christmas "To Do List" as I will be making our Christmas Pudding.

So far, I have ticked,

Christmas Cake baked ...... tick

Christmas Cake fed with brandy each week...... tick

Pickled Onions, stored ....... tick

Christmas Pudding, making today ....... tick

I have ticked the Christmas Pudding prematurely, but don't you just love the red ticks.... I know I do. Our Christmas Pudding will be filled with sultanas, currants, raisins, and almonds. It will be  a rich pudding and it will be perfectly matured by the time Christmas arrives.  

When I make our Christmas pudding, my memories return to a time when our girls were small, as we would all have fun stirring the Christmas pudding.  When all the ingredients had been added to the Christmas Pudding mixture, the pudding would be stirred from East to West, to honour the Three Wise Men.  Whilst stirring, we would each make a secret wish, which we had to keep to ourselves, which of course the girls could never do, as they would always share their wish by whispering it to George or to me. They both thought, that whispering didn't count, and that the wish would still remain a secret. Of course being near to Christmas time, we found it useful that they told us their wish, as their wish  was  something which they hoped to receive as a Christmas gift.  Danielle was the funniest, as she always thought, that if she whispered the wish quick enough, she could list five things, thinking that as long as she whispered the list  quickly, the list would be granted as one wish..... don't you just love children.

I was thinking, that maybe the music I should have chosen, should have been Christmas music the girls enjoyed, but when they were little girls they listened to LPs.  I still have the LPs, but I cannot play them as I don't have a record player anymore.  The type of Christmas music they loved  were songs sung by Pinky and Perky, and one song I remember, is Winter Wonderland, now I wonder if the girls will remember Pinky and Perky and Winter Wonderland. Actually Pinky and Perky did not sing as they were puppets..... but you know what I mean.

I think my time for listening to Pinky and Perky has passed, so I have chosen to enjoy,

A Classic Christmas.  This has The Philharmonia Orchestra playing Bacchanale, Winter, The Hansel and Gretal Overture played by The London Symphony Orchestra and for something to sing along to, Ding, Dong, Merrily on High sung by The Bach Choir.  

So my apron is on, I am really enjoying this music, as it is the music I normally play on Christmas morning, and yes, I am in the Christmas Spirit and  ready to list my ingredients.

INGREDIENTS

150g plain flour

100g fresh breadcrumbs

100g Demerara Sugar

150g ground almonds

125g currants

125g raisins

225g  sultanas

1 large cooking apple

grated rind and juice of 1 orange

3 eggs

120 ml Guinness

100ml sunflower oil

3 teaspoons of mixed spice

1 teaspoon of grated nutmeg

1 teaspoon of salt

METHOD

2 x 1kg pudding basin

string

parchment paper

tin foil

Place the breadcrumbs into a large bowl

and

add the Guinness

Can you see the image of my hand and camera?

Stir until the Guinness has soaked into the breadcrumbs

add the sunflower oil and stir

add the demerara sugar

and stir

add the mixed spice and grated nutmeg

and stir

add the ground almonds

and stir

add the currants, sultanas and raisins

and stir

add the sifted flour and salt

and stir

add the 3 beaten eggs

and stir

add the grated apple

and

the grated orange rind

and

the juice of the orange

and

stir

Natasha and Danielle loved all the stirring

involved in making this Christmas Pudding.

Actually they didn't want to stop stirring

as they enjoyed it so much.

 Remember, now that all the ingredients are incorporated, 

it is  time

for each member of the family,

to take a turn, to stir,

from

East to West

and  to make 

a 

Wish

Pour the Christmas Pudding mixture

into the greased pudding bowls.

Cut a double layer of parchment paper,

I usually use a large dinner plate to create my circle.

The parchment paper needs to be at least

6 inches larger than the size of the pudding basin

as you need to make a pleat in the centre,

to allow the pudding to expand during the 

cooking process.

 Cover with

parchment paper.

Tie string around the pudding bowl

to hold the parchment paper in place

Cover with tin foil and again

make sure the foil is large enough 

so that you can create a pleat.

Tie with string, just to be sure the tin foil stays in place

If you have a double boiler,

use this.

 If not

use a large saucepan and place a saucer on the

bottom of the saucepan. 

Place the pudding on the saucer.

Boil enough water to come halfway up the side
 of the pudding bowl,

then

reduce the heat to a simmer

and simmer for 4 hours.

REMEMBER

to keep an eye on the water level.

 Make sure the water does not evaporate completely

during cooking.

Top up with extra boiling water, as the need arises.

I found I only needed to do this once.

Allow the pudding to cool,

then remove the tin foil and parchment paper

and drizzle 1 tablespoon of brandy over the pudding.

Replace with fresh

parchment paper and tin foil

and store in a dark cool place until Christmas time.

On Christmas Day our Christmas Pudding will be steamed

for a further 3 hours

and served with

custard, cream 

or 

brandy cream,

whichever takes our fancy.

As with the Christmas Cake, I would advise you to list and tick each of the ingredients as they are weighed, to make sure that all the ingredients have been added.  I tend to weigh everything and put the ingredients in the order which I am going to use them, so that when I check my list, I know for sure that everything has been included.

Christmas Puddings are very rich, as are Christmas Cakes, but we only cut a small slice..... but, oh how enjoyable are these small slices.

Take care and I will see you on Wednesday.

This week I will be joining,

Karen from Sew Many Ways

and

Anyonita from Anyonita Nibbles

and

Yvonne from StoneGable

LEEK AND POTATO SOUP

Good Morning to you,

Tis the season for Leeks and I love them, especially when added to a soup.  They have a mild onion flavour which works so well with potatoes.

So today, as they are in season, I am making a pan of Leek and Potato Soup, which we will be having for lunch. 

I normally eat a slice of crusty bread or a slice of soda bread with my soup, but not today, well in fact, not for the next five or six weeks, as we are both trying to lose three or four pounds, before Christmas.  I want to fit comfortably into my little black dress and George wants his trousers to feel a little less snug. 

I don't eat a lot of bread, but I do like a nice bread with a bowl of soup, well, especially soda bread, but as I say, bread will not be in the house for a little while, and that way, we will both resist the temptation. 

Having said that I am not eating bread, what do you think my friends were talking about today..... baking bread and how everyone enjoyed eating freshly baked bread.  They were unanimous when they each shared their favourite way of eating fresh bread..... slathered with butter. What do you think,  do you think I will be able to keep up my bread "abstinence"?   I do hope so, but it is difficult when you start having conversations about the one food which you don't want to eat..... and don't you find, that because you can't have it, you want it more...... right, that's it, my mind is made up........ no more talking about eating freshly baked bread. We'll talk about the leek and potato soup instead, as that will take my mind off bread.

Leek and potato soup is a lovely soup and one which George's father used to make a lot.   I think that is why George enjoys this soup so much, because it reminds him of the times when his father made it. I think the only thing which I add, which he didn't, is garlic, oh yes and olive oil, as those ingredients would have been far too "fancy smancy" for Bob to use.

But first, as always, before we begin, I have chosen my music to listen to, and today I am listening to,

Sting.  I chose to listen to Sting today, because he hails from the North-East,  as does George, and I thought as this soup is one which George's father made, the North-East link continues, so this music choice is perfect..... and the added bonus is, I love listening to Sting's music and George has enjoyed his music since Sting sung with The Police. So we are both happy with today's music choice.

So, it's on with my apron and here are the list of ingredients you will need to make this Leek and Potato Soup.

INGREDIENTS

3 large carrots

2 sticks of celery

1 medium onion

3 leeks washed to removed any grit

2 cloves of garlic

6 medium sized potatoes

2 tablespoons of olive oil

1 1/2 litres of chicken or vegetable stock

salt and freshly ground black pepper

HOW TO MAKE
LEEK AND POTATO SOUP

Peel and chop the onion

Place 1 tablespoon of olive oil

into a large pan.

Saute the onions gently over a low heat,

until they are translucent

Peel and grate the garlic cloves

and add to the onions.

Cook for a further minute or so.

Meanwhile

peel and chop the carrots into small cubes

and add to the saucepan

Cut the celery into  small slices

and add to the saucepan

Cut the washed leeks into thin slices

and add to the saucepan

Peel and chop the potatoes

into smallish pieces

and again, add to the saucepan.

At this point you will find you need to

add the rest of the olive oil.

Make sure all the vegetables are coated

with olive oil

and continue cooking for another four or five minutes

Add 2 stock cubes to

1 1/2 litres of water

and add to the vegetables

If you have stock which you have made

even better

Cook for 15 - 20 minutes or until

the vegetables are tender.

When the soup is ready,  remove half of 

the vegetables and place them on a plate

and

then  blitz the rest of the soup, which

will thicken the soup.

Return the vegetables, which were placed on the plate,

back into the soup.

Stir

then

check for seasoning.

Place the soup in a soup bowl,

drizzle with a little olive oil 

and enjoy,

and

Yes,

just in case you are wondering,

I did enjoy the soup without bread,

but it wasn't quite the same

as I missed the

dunking action of the bread.

So take care and I will see you on Sunday when I will be making my Christmas pudding...... and that will be another tick off the Christmas To Do List.

This week I will be joining,

Miz Helen's Country Cottage

CHRISTMAS "TO DO LIST" ~ PICKLED ONIONS

Good Afternoon to you,

I am feeling very happy, because I am ticking things off my Christmas To Do List,

Christmas Cake baked ....... tick

Feed the Christmas Cake with brandy each week .....tick

and today, I will be able to tick another item off my Christmas To Do List,

Pickled Onions

These little onions require no cooking, the wine vinegar and pickling spices  just need a little "heating up", to bring out the flavour of the spices, but although there is no cooking today,  I have to be honest with you, and tell you, there will be a lot of knife action, as there is lots and lots of peeling to be done.

Now here's the thing.... I love cooked onions, but I am not a lover of pickled onions.... so I hear you asking "why on earth are you making them?"  The reason I make them each year is because George loves them, as does the rest of the family.  Although George enjoys eating them at Christmas time, he also loves eating them, as part of a Ploughman's lunch.  So each year when these baby onions are in season, I start the pickling process.

So today, as we are still in the Christmas "get ahead" mood, I have chosen my music with Christmas in mind, but this time not the rich sound of a choir, but the rich sound of,

Rod Stewart.  I have enjoyed listening to Rod Stewart for many years.

I love this Christmas album, as Rod duets with Michael Buble for "Winter Wonderland", Cee Lo Green for "Merry Christmas Baby", Mary J. Blige for "We Three Kings" and Ella Fitzgerald, for "What Are You Doing New Year's Eve?" so for me, this is a double whammy, as I love all the artists.

Now before we begin, I have to tell you, that pickled onions are made in two stages.  The first stage is the peeling of the onions and soaking them in brine.  The second stage, which is the following day, is when the pickling spices are added to the wine vinegar and the pickled onions are put into jars.  

So with the music playing, it is on with the apron, and I am gearing myself up, to peel all the little onions, but first the list of ingredients.

INGREDIENTS

750g pickling onions or small shallots

1 litre of white wine vinegar
or

 malt vinegar if you prefer

2 tablespoons of pickling spices,

made up
 of a mixture of,

1 tablespoon of coriander seeds, slighty crushed

1/4 teaspoon of yellow mustard seeds

6 very small dried chillies

1/4 teaspoon of ground ginger

1/4 teaspoon of black pepper corns

2 dried bay leaf cut into small pieces

THE BRINE

4 tablespoons of sea salt

1 litre of water 

or enough to cover the onions

METHOD

You will need,

 1 small and 1 medium sized Kilner jar.

Sterlise the jars using your usual method. 

STAGE 1

THE BRINE

Heat up enough boiling water to fill a large cup. 

 Place 4 tablespoons of sea salt into the cup, 

and pour over the hot water.  

Stir until the salt has dissolved. 
I will be calling this salty water "brine" from now on

 Add the cup of brine to 1 litre of cold water and stir. 

Set aside.

Just a  thought,  before  we begin, if  you  don't  want  your   hands smelling of onions for days on end, I would  recommend wearing a pair of rubber gloves.  I  have to  tell you, I don't use rubber gloves 

as I find it easier to handle the onions, without them, but that is just my preference.

Now are you ready for our marathon

onion peeling session?

Let us begin!

Peel the onions
and remove the skins.
Be careful when cutting the root, 
cut as close to the the root as possible
but make sure you
leave the root intact
as you want the onions to remain whole.

Place the peeled onions into a large bowl
and 
pour over the brine which you made earlier

Cover with a tea towel or plate
and leave the onions to steep in the brine
for 24 hours

STAGE 2

Place the wine vinegar into a non-reactive saucepan

and 

add the pickling spices

and 
 bring to a simmer.

The moment the wine vinegar comes
to a simmer, switch off the heat,

Allow the spiced vinegar to cool.

Remove the onions from the brine
and rinse under cold water

Pat each onion dry

Pack the onions into the
sterilised Kilner jars

Pour over the cooled spiced

wine vinegar

making sure
all the onions are covered
with the spiced wine vinegar

Place the lids on the kilner jars
and 
store in a cool place  for at least a month,
but the longer the better.

......but this is not enough, I am going to make three times this amount, to share with the family, for Christmas time.  After all the rich food,  I know George for sure, will enjoy these spicy pickled onions, with Cheddar Cheese and a few crackers. 

I have another batch of onions, which are steeping in a bowl, waiting in the kitchen, ready to be placed into Kilner jars....... I think I will have one, very happy George, during the Festive period.

I love gently caramelized onions and  I love these baby onions cooked in a Beef Bourguignon, which I am going to be making in December.  I can't wait, because although I am not a huge meat eater, Beef Bourguignon really hits the spot for me.

So take care and I will see you on Wednesday, when I will be making Leek and Potato Soup.

This week I will be joining,

Karen from Sew Many Ways
and
Marelize from Stitch by Stitch

and 
Anyonita from Anyonita Nibbles