January 16th, 2009

Hi all, sorry for the absence lately. I had planned on doing some blogging about the Christmas treats and food and all, but I came down with the flu over the holidays. And just now actually getting to the point of not feeling tired and coughing myself silly. And then we had to have poor Cheeky put to sleep. So, so far this new year hasn't been all that great yet. I did manage to loose some weight by having the flu, but I think I have now put it back on again. Hopefully before long Brian and I will be back to doing our walks and I can shed the pounds again. In the mean time a few comforting recipes, because I think we deserve some good old comfort food. Also it was a good way to use up some of the Stilton I bought over the holidays.

Baked Stuffed Pork Chops with Apple and Stilton

First start by buttering your baking dish and put some pork chops in the bottom. I used 4, but you can easily multiply or cut down this recipe. Next I made up a packet of onion and sage dressing. The Brits will know the kind that you make stuffing balls from, and the Yanks will know to use something like Stovetop stuffing. Make it up according to the directions on the pack. Put this over the chops, spreading it over all of them. Next put on a layer of sliced cored apples. I added a bit of cider to help keep it moist and bake at 180 C for about 40-45 minutes.
Then take out and sprinkle over some crumbled Stilton cheese and back into the oven for another 5-10 minutes.

It may not look the pretty of dishes, but alot of comfort food doesn't look all that great, but I can tell you the flavour well made up for the presentation!!!!

Baked Root Vegetables with Stilton

I also made this dish as a side dish to go with the pork chops.

Take a couple of carrots, and potatoes and parsnips and peel and slice into rounds. Parboil for about 5 minutes in salted boiling water. Drain. In a frying pan, place a knob of butter and some leek slices and a chopped up onion. Saute until translucent and I added at this stage some chopped fresh sage leaves and some garlic chopped fine.

Place all into a buttered baking dish and dot with some butter or olive oil. And then crumble over the top some Stilton cheese. Bake with the chops for about the last 20 to 25 minutes until browned and the vegetables are tender.

Brian's plate was absolutely cleaned the first night and then the second night when we had the rest for leftovers!!! Brian isn't that keen on leftovers either.

Apple, raisin and pecan crumble

Start by buttering some ramekins and put in some chopped apple, pecans and raisins. Sprinkle over some brown sugar and cinnamon and then layer more apple, nuts and raisins. Then top off with a crumble mixture of flour, oats, brown sugar and cinnamon with some butter mixed in with your finger tips till crumbly.

Pack down over the fruit filling and then after the Pork chops and veggies come out of the oven put in the crumbles and bake while eating supper, about 1/2 hour or so at 180 C.


Serve up with instant custard. And enjoy!!!

While we are on comfort food, my friend who goes by Waveney over at the Galaxy Zoo Forum

gave us his recipe for Red Bean Lasagna which he posted in the Galactic Cookbook.

Red Bean Lasagna

1 Tin Red Kidney Beans

1 Tin Chopped Tomatoes

1 Large Onion

Several Sheets pre-soaked lasagna (pre soak it even if it says it does not need it)

Cinnamon

White Sauce

1 Egg

Cheese

Chop Onion, cook gently adding the beans and tomatoes and a very generous portion of cinnamon.In lasagna dish do layers of lasagna and mixture.Mix the egg in to the sauce, pour sauce over lasagna and mixture, sprinkle with cheese.Cook in oven until it looks ready.

I did slightly change the recipe. For the tin of red kidney beans I used the ones that were in a chili sauce. And I made a home made white sauce with butter, flour, garlic, pepper and salt then add in milk and I also stirred in some dried oregano. Adding the egg, makes the white sauce sorta souffle and I can tell you this recipe is a keeper in my files and I will be making it over and over again. Thanks Richard!!!! Brian and Jingles also gave it the thumbs up here.

I served it with a little side salad and some sauteed potatoes. Just what Brian and I needed after a nice chilly walk and some bird watching.