Let's Give This A Go?

Hello Friends!

Let's give this a go with pictures and text today and see how it goes.

Thank you for all your comments and support. Things are still not right on my end, but are better than they were. My Reading List is empty, and I know that there should be many! My page looks different too, so I was this all something to do with a really big Windows 10 update I had? Some of you had all my blogs publish in one go, going way back, while others got no notifications at all, and some of you wonder what I'm going on about because you haven't seen any of it! My page views plummeted to fewer than five per day! They are back up now, to normal, thankfully.  I won't list more, but you get the drift, all is still not right with my blog.

So, let's just keep this simple today, and see how things go?  It's a beautiful Autumn day here in the Shire, the sky is blue, cotton puffs of cloud drift on by, so lazily that they are almost at a standstill, the wind is barely moving, and I feel as lazy as the day. I can't do much, I'm waiting the arrival of a new appliance, so am tied and limited as to what I can do today.

I made an old favourite for my lunch, something I haven't made in a long, long while. My Vegetarian Meatless Balls in a sweet barbecue sauce on rice. So easy, and to get back into the swing of things I'll share it with you.

I made up a packet of soya based vegetarian sausage mix, according to the directions, but you can use any recipe you have for meatless balls.  You can even use real meat if you must!

I rolled them into small rounds, and dusted in lightly seasoned flour before searing them to give a crispy crust in some hot oil.

Meanwhile, I warmed some barbecue sauce and an equal quantity of apricot jam in a pan.

Pop the meatless balls in an oven proof dish, pour over the sauce, and put in a medium oven, Gas Mark 6 or equivalent, for about 25 minutes until the sauce is bubbling and the balls are cooked.

Serve over plain boiled rice and with some vegetables of choice, if desired.  This recipe also goes well in Submarine style rolls, and the sauce is good with a lot of other dishes too ~~~

Pudding was a bowl of sun ripened, freshly picked juicy blackberries, from the stone hedge at the back of the cottage.

Well, my friends, so far so good. All have uploaded and fingers crossed this will publish!

Until next time ~~~
~~~Deborah xo

Butter Bean and Avocado Tacos

Hello Friends ~~~

I've been looking for something a little different to give my taste buds a lift lately and this is one of the recipes I've come up with. It's still a work in progress, but then I do love to play with my food!

As a vegetarian I'm always looking for different ways to cook with pulses, beans and grains which I love, and which form a staple part of my diet. So, yesterday, I went on one of my Fridge Raid meals and tonight I made a tweaked version of last night's Fridge Raid. I'm calling it Butter Bean and Avocado Tacos.  This is a cold filling.  Here's what you'll need ~~~

For two servings:
1 can Butter Beans, drained
1 ripe avocado, peeled
50 grams of cheese {Cheddar, Monterey Jack, or any hardish cheese of your choice ~ I used Harlech, a lovely cheese flavoured with horseradish, from my local deli} grated.
4 spring onions {salad onions, scallions} thinly sliced
A generous pinch {to taste} of chilli powder {optional}
A generous pinch {to taste} of smoked paprika {optional}
A pinch of sumac {to taste and optional, but I like the slightly sour taste}
A squeeze of lemon or lime juice, or some of the pickling juice from a jar of Pepperdew or similar
Olive oil
Spring of mint, chiffonade
Pinch of Chipotle flakes, for presentation, optional
Taco shells, or soft tortillas to serve

Here's what I did next:

In a large bowl, using a potato masher or a fork {which gives you control over the texture} mash together the avocado, butter beans, cheese, spring onions, mint and seasonings. When all mashed and blended, but still with some texture, slacken it off with a squeeze of lime {or lemon} juice and some Extra Virgin olive oil. Adjust seasonings to taste.

Heat your taco shells or tortillas according to the packet directions and fill with your butter bean mixture. Sprinkle over the Chipotle flakes if using. Serve immediately and enjoy ~~~

Bon Appétit ~~~
Until next time ~~~
~~~Deborah xo