A good day although the weather was damp this morning so we cancelled a trip to Deal as they say tomorrow will be better weather.
I have ordered a vegetable recipe book from the BBC shop
We took the dog for a really good walk along the beach and it had stopped raining but Louis came home with mud all up his legs and where he had walked by my side he had splashed it up my trousers and all over my boots.
We had to wrap him up in his towel and rub him down.
We had a late lunch of soup and then I answered emails and polished around in the bedroom and the cleaned the porch tidying it up as I went.
Made Dinner which was really very tasty so even Ray is enjoying the veggie meals so far.
Recipes are below if it helps anyone for idea's
Soup for Lunch
2 tsp vegetable oil
1 onion , chopped
800g potatoes , peeled and cut into small chunks
1 vegetable stock
350g frozen broad beans
Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the broad beans 4 mins before the end of the cooking time.
Use a slotted spoon to remove the vegetables from the pan to blender with the stock or using a hand blender until smooth,. and some seasoning. Serve with bread on the side.
Vegetable Curry for dinner
2 tbsp sunflower or vegetable oil
1 onion , chopped
2 garlic cloves , crushed
700g potatoes , peeled and cut into chunks
1 carrot , thickly sliced
2 parsnips , thickly sliced
half a swede
1 leek
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
1 teaspoon coriander
2 handfuls of Curly Kale
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips swede, leek turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.
Fry the Kale in a little oil until crisp and top the Vegetable Curry as you serve
