Thursday, February 08, 2007

Herbs and More

Some people don't care for celery, but as it uses more calories to digest it, and also said to be a very good veg. to eat to help lower blood pressure, maybe we should think twice about leaving it out of our diet. One rib of celery would be enough to one or two onions and one large carrot. Once cooked its flavour combines well with the other root vegetables, you really won't notice it is there. Until it isn't.
A missing ingredient is rather similar to a ticking clock. It ticks all day and you never hear it, until it stops. Then you notice. If you know what I mean.
If you have time to experiment, try making soup with the onion, carrot and a little celery, and another batch without the celery. Discover the difference.
Celery salt might be an alternative, but I'm not keen on adding too much salt and anyway it would add more celery flavour than if just using a small amount of celery alone. Lovage, as mentioned above, would also give a celery flavour. Hope this has helped rather than hindered you.

Yesterday's Meal for One was much as I mentioned. A batch of spag.bol. was made to freeze with a little taken out to add to a jacket potato for supper. For lunch I had a sudden urge for a BLT so found some bacon scraps which I fried, then sandwiched these together with lettuce and sliced tomato between slices of lightly toasted (and buttered) bread. Absolutely gorgeous.

Today I may make myself a Pan Fry Pizza. Meanwhile I will leave you with a recipe for vegetarian sausages - to which of course you can flavour with alternative herbs if you wish.

Glamorgan Sausages: enough for two people
2 oz (50g) Cheddar cheese, grated
2 oz (5og) fresh brown (0r white ) breadcrumbs
1 tblso. finely chopped chives or spring onion tops
1 tblsp fresh parsley, chopped
1/2 tsp. dried mustard
salt and pepper
2 large eggs, separated
4 teasp. water
In a bowl mix together the cheese, HALF the breadcrumbs, all the chives, parsley and mustard. Season with a little salt and pepper. Add the egg yolks to the mixture with the water and stir until it forms a compact ball. If too dry add a little of the egg white or a drop or two of water.
Divide mixture into four and roll out into sausages (rissoles). Dip first into the egg which (which has been very lightly beaten) and then into the remaining breadcrumbs.
Add a little oil to cover the base of a frying pan and when hot add the 'sausage' rissoles and cook turning them often so they turn brown quickly and evenly. Serve with a salad or mashed potatoes.
Tip: When making any rissoles or fishcakes, they will fry more easily if first chilled as this helps to hold the ingredients together. Another tip, especially if you wish for a crispy coating on something like home-made fish fingers, is to double-dip: first dip in flour, then in beaten egg, then in crumbs - then repeat the egg and crumbs. Not only do they turn out nice and crunchy, they also look bigger.