I'm Tim, I'm 35 I'm married to Chrissy we have a daughter Hannah. I love to cook. And the elephant in the room is that I have MS. You can follow me on Facebook:https://www.facebook.com/foodfatigue/ and on Twitter: @foodfatigue
Chop the onions into a course dice and deseed the peppers and coursely chop them too. Skin and crush the garlic clove.
In a pan with a lid heat the oil over a medium heat and add the onions. Put the lid on turn the heat to low. Cook for 10 minutes stiring occasionally. Add the peppers and garlic put the lid back on cook for a further 15-20 minutes.
Remove the lid raise the heat and cook for a further five minutes.
Add the tomato sauce, capers and balsamic vinegar. Season with salt and pepper and cook for one further minute. Remove from the heat and cool completely.
Start the pastry by mixing the salt and flour together. Add the butter (cut into cubes) and rub into the flour to form a breadcrumb texture.
Add the water slowly mixing in with your hand to form a ball of pastry.
Wrap the pastry in cling fill and chill for 15 minutes.
Heat your oven to 180c fan/200c electric/gas mark 7. Roll the pastry to fill a 26cm/10″ flan dish. Fill the flan dish with grease proof paper. Weigh it down with rice/beans/baking beans and blind bake for 10/12 minutes. Remove the paper and bake for a further 10 minutes.
Add the filling and bake for 20 minutes.
After 20 minutes add slices of goats cheese over the top and bake for a further 10 minutes.
So, part of doing #veggieweek is about being prepared. Today I screwed that up. I’d put something down on the list of dishes and omitted to check the contents of the fridge. So, on the fly here’s the veggie stirfry I put together tonight.
1 butternut squash
4 cloves of garlic
One lump (up to you how much) ginger root
1 yellow pepper
1 red pepper
100g sweet corn
1tsp chilli flakes
300g Amoy Udon thick noodles pre cooked
1tbs oyster sauce
1tbs soy sauce
Half a teaspoon salt
4tbs vegetable oil
Pre heat your oven to 180c fan/200c electric/gas mark six.
Cut your onion into wedges and the squash into chunks. Put two tablespoons of vegetable oil into a roasting pan and heat in the oven for five minutes. Add the onion and squash and cook for 35-40 minutes until the squash is soft and the onions dark around the edges.
In a pestle and mortar beat the garlic and ginger with salt and beat to a pulp and set aside.
Cut the peppers into small pieces. Remove the seeds from the tomatoes and cut up.
Heat the second two tablespoons of oil in a wok. When hot add the garlic and ginger mix and stirfry for two minutes. Add all the other vegetables including the squash and onions and stirfry for a further two minutes. Add the chilli flakes.
Add the oyster sauce, miran, soy sauce and noodles. Cook for a further two minutes and serve.
You can of course add any vegetables.
A handful of finely chopped coriander would add a great freshness.
So here we go again with my second Veggie Week. The idea is simple, no meat for a week and hopefully a whole host of vegetarian recipes.
To start a vegetable curry. Now this was not a planned start rather more nescesity. I’ve got the shopping coming on Friday and a limited larder. But a curry is a great way of using up those leftover sad looking vegetables.
5 cloves of garlic
A chunk (you decide how big) of ginger
Half a head of cauliflower
Half a head of broccoli
200g green beans
Half a teaspoon of turmeric
Half a teaspoon of chilli powder
Heaped teaspoon of coriander powder
5 green cardamom pods
1 teaspoon of fennel seeds
3 tablespoons vegetable oil
Start by cutting up you cauliflower and broccoli into florets. Trim the beans and half them. Set aside.
Slice the onion and set aside. Blitz the garlic and ginger with a splash of water in a food processor and set aside.
In a wok or casserole pan heat the oil and add the cardamom pods and fennel seeds. Cook for one minute and then add the onion. Fry for five to seven minutes.
Add the garlic and ginger mix and fry until all the water has evaporated. Wash your food processor out and blitz the tomatoes and set aside.
Add the turmeric, chilli and coriander power and fry constantly stiring for one minute.
Add the blitzed tomatoes and cook over a medium heat for 15-20 minutes or until the oil appears around the edge of the pan.
Steam the cauliflower, broccoli and beans for 8-10 minutes and add to the curry sauce you’ve made. Stir in and cook for a further two minutes then serve.
There is of course no limit on the amount or type of vegetables you can add to this curry. Go with what you have.
I used fennel seeds and green cardamom pods at the start for lighter notes than using say black cardamom pods and mustard seeds that give more earthy notes.
Whilst I’ve cooked this as a main course you could cook it as a side dish.
It’s been a few weeks of intense hassling from me. Multiple emails to Travelodge’s CEO. A letter from the MP for Ludlow to the CEO. Then last Friday having dug out the email address of the Head of Customer Experience and added her to the copy list things moved. She came out of a meeting with the CEO yesterday and bingo. Travelodge can now add that extra bed into an accessible room to make it suitable for a family of three. They’re supplying breakfast and not charging us anything.
It’s excellent they came round in the end. But equally so frustrating that it took so much hassling and a normal complaints route would not have worked; this involved going to the top of the shop.