This recipe was created during West Ham’s 3-0 beating of Wolves on Sunday 16th December. It is delicious and filled a very large Dutch oven. Can also be frozen. This list of ingredients makes an extra large Dutch oven full. Reduce by 1/3 for regular Dutch oven. It’s not even Super Bowl Sunday Ingredients 1 1/2 cups EACH of dry kidney beans, white beans, black beans. You can substitute the white beans for chick peas or navy beans or whatever. Olive oil 2 large onions, 6 large cloves Canadian garlic 3 stalks celery, 3 large carrots, 1 jalapeño 2 sweet bell peppers Kale (optional) 3 tbsps chilli powder 1 tsp cinnamon 1 tsp cumin 1/2 to 1 tsp coriander 1/2 tsp cloves 1 tsp Italian seasoning 2 cups of hot broth of your choice ( I used beef, therefore no added salt) 2 cans of tomato sauce 1 can of chipotle in adobe sauce 1 1/2 cups frozen nibblets corn 1 cup dried lentils to thicken. (They will cook when you simmer it). Optional (not really) Sharp grated cheddar topping Tortilla chips for scooping Directions Soak 1 1/2 cups each of dried kidney beans, white beans, black beans overnight with at least 2 inches of water over the bean level. You can also use chicken peas as an alternate. Simmer the beans for about 90 minutes and then drain them when they’re cooked. Chop 2 large onion, 3 stalks of celery, 3 good size carrots, 6 large cloves of Canadian or US garlic or 10 Chinese, 1 large jalapeño, 2 sweet bell peppers, ( I used up fresh finely chopped kale, optional) In a big Dutch oven, saute all the above vegetables in olive oil until nicely sweating. Stir in 3 tablespoons chilli powder, 1 teaspoon cinnamon, 1 tsp coriander, 1/2 tsp cloves, 1 teaspoon cumin, 1 tsp Italian seasoning. Add 2 cups of hot broth of your choice. I used beef “Better Than Bouillon”, 2 cans of tomato sauce, the drained beans, one cup of dried lentils to thicken, a can of chipotle in adobe sauce, and 1 1/2 cups frozen nibblets corn. Simmer for a couple of hours Serve with tortilla chips for scooping it up and a grated sharp cheddar on top.

We harvested the second crop of rhubarb from our back garden, had a bunch of apples from the few trees here also (small, so lots of slicing) and found a nice healthy apple rhubarb crumble recipe at the Mayo clinic of all places! We had no almonds, so we may have used hazelnuts instead. Servings : 8 Prep : 20 min Cook : 40 min The combination of baked fruit, cinnamon and oats creates a beautiful and comforting dish that will warm you up on chilly winter days. ...

With apologies to Thelma and Louise. May 15th, 2023 Sisters on Shellaligan trail A gorgeous mid May weekend saw the arrival of our two youngest daughters :-) Their ferry departed Vancouver a little late on Thursday, so they traveled from Nanaimo to Campbell river to stay at a hotel for the night. They arrived on Quadra on the 6:15AM ferry next morning and then “worked” all day Friday. Friday afternoon was spent on the dock swimming with the jellyfish, some lazy yoga and shooting a few videos of the life under the dock. ...

Credit We have enjoyed delicious bagels using this recipe from The Clever Carrot over the winter. Description With just 10 minutes of prep, this easy, overnight recipe uses active sourdough starter for the ultimate soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds and more! Recipe adapted from my book: Artisan Sourdough Made Simple. Ingredients 150 g (3⁄4 cup) bubbly, active sourdough starter 250 g (1 cup plus 2 tsp) warm water (See Notes below for temperature range) 24 g (2 tbsp) granulated sugar 500 g (4 cups plus 2 tbsp) King Arthur bread flour 9 g (1 1⁄2 tsp) fine sea salt 20 g (1 tbsp) honey Cooking spray or oil, for coating Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice. Notes Water temperature: In winter, I use 85-95 F water (29-35 C) to give the rise a boost. In summer, I use cooler water, about 55- 60 F (13-16 C) to slow down and control the rise. ...

Ingredients 2 tsp of instant yeast 1 cup of warm water 2 cups of bread flour 2 tablespoons of olive oil 1 tsp salt 2 tsp sugar Directions In a large bowl, combine all ingredients and stir well. Beat well until a stiff dough has formed. Knead for 5 minutes. Cover and let rise until doubled in volume, about 30 minutes. Preheat oven to 350F. Turn dough onto a well floured surface. Roll into a shape ?!? Cover with sauce and toppings Bake for 20-30 minutes depending on toppingsuntil golden brown. Serve with cold beer or red wine or white wine or vodka and tonic or …..

Donna’s short cut sourdough bread, extracted from Alexandra Cooks recipe. You should see the other one….. Ingredients 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter — I always use 100 grams 375 g (1 1/2 cups plus 1 tbsp) warm water, or more 500 g (4 cups plus 2 tbsp) bread flour 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt Instructions Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes. Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: During the fourth stretch and fold, fold in a mixture of raisins, brown sugar and cinnamon into each fold. Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.) Shape: Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension. Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up. Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.) Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot. Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing. This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.

Chocolate chip cookies I’m pretty sure the chocolate chips in the plastic bag were going to spoil, so we needed to do something!. The head chef said to make sure the butter is workable, so get it out of the fridge and to room temperature in plenty of time. Credit to the one handed baker. Thanks. Ingredients 225g butter, softened 3/4 cup soft brown sugar 1/2 cup white sugar 2 eggs 2 tsp vanilla essence 2 1/4 cups plain flour 1 tsp baking soda 1/2 -3/4 tsp salt depending on preference 300g of chocolate chips Instructions Line a baking tray with greaseproof paper. Cream together the butter, brown sugar, white sugar and vanilla. Beat in the eggs, one at a time. Combine the flour, baking soda and salt. Slowly fold into the creamed mixture. Stir through 300g of chocolate chips.* Cover and pop dough into the fridge to chill, while the oven preheats to 180°C fan. Scoop out the dough, and lightly shape into small balls. They will spread so don’t flatten with a fork, and don’t space together too closely. (I make approx 3 trays x 11 cookies). Bake for approx. 8-9 mins….. took our oven 12 to 13! Makes About fourty cookies.

Makes enough for 4 ish people. Ingredients for the pad thai one box of rice noodles one package of raw shrimp (or tofu for you veggies) one large carrot one red pepper one cup of snow peas (the flat little boys) 4 cloves of garlic minced bean sprouts, two green onions and lime juice for garnish For the sauce mix the following in a bowl 2 tsp of Sambal Olek 2 tsp white sugar 1/4 c broth (veggie or chicken) 3 tsp fish sauce 1 tbsp tomato paste 1 tsp hoisin sauce 1 tsp soya sauce Directions Prep: cut 1 large carrot into matchsticks, thinly sliced red pepper, a handful of snow peas. Bring a pot of water to a boil. Turn it off. Place one package of rice noodles in the water. Allow to sit in the water for 4-5 minutes- until soft but still a little bit firm. Do this even if the box says to do it another way - the box always makes them soggy.. Set aside in a strainer and run briefly under cold water. Fry peeled shrimp in sesame oil until just cooked, set aside. Fry up veggies in sesame oil - do not overcook, make sure they are still a little bit firm. Add 1 heaping tbsp of chopped garlic to the pan, once cooked, add your sauce. Once simmering, add the shrimp and noodles. Mix it up. Serve topped with sliced green onions and bean sprouts. Spritz some lime on that shit to keep it fresh

This recipe was extracted from the Cliff House Hotel in Waterford which serves this delicious bread with a crab salad on top. Domini Kemp, author of my cookbook “itsa cookbook”, adapted it just a little bit. My sister-in-law and I use a little less sugar. First loaf at Pidcock road Ingredients 2 cups (just shy) of multigrain flour 1 and 1/4 cups all purpose flour 1 and 1/3 cups wheat germ 1 and 1/3 cups porridge oats 1 and 2/3 cups bran 1/2 cup brown sugar 1 tbsp bicarbonate of soda pinch of salt 2 large eggs 900 ml buttermilk a good squeeze of honey Directions You will need one big loaf tin, approx 31cm x 11cm x 7 cm. ...

Ingredients chicken wings cornstarch, salt, pepper Frank’s hot sauce refrigerated beer Directions Crispy, low fat, chicken wings Mix cornstarch with salt and pepper and dust the wings. Heat a cast iron pan to very hot. Add some oil and heat the oil. When it is hot add wings. Crisp and turn to crisp both sides. When both sides are crispy put the cast iron pan in preheated 425 oven. Let cook about 15 minutes. Turn. Then add some franks hot sauce and let sizzle for another 20 minutes and toss around to crisp. Should look like the picture on the right when you’re done (photo credit Maheegan Minaki)