Well, we’ve nearly made it through January!
I don’t know about you but this cold weather has me craving all kinds of comfort food. With the restaurants being closed I’ve had to get into the kitchen a bit more than usual, which isn’t a bad thing. I’ve learned a few new recipes which seems to be a relief for my family!
It’s called comfort food for a very good reason❤️
Comfort foods not only taste lovely and give us a sense of well being, but it turns out they a psychological effect on us too! Studies have shown that there is a strong relationship between comfort foods and significant relationships in people’s lives. Often times the foods that we crave and enjoy are connected to the important people and memories in our lives. Just the smell of a dish can evoke strong memories, all the more reason to treat ourselves!
Some of my “go-tos” this last while have been these yummy dishes!
- Shepherds Pie
- Sausage Casserole
- Full English / Irish Breakfast (for this it’s got to be our delicious Brennans Bacon and Sausage, have you tried them yet?)
- Pie, Chips and Peas (I cheated and got the lovely pies from our store!)
- Fish & Chips
- Cheesy Beans on Toast
- Macaroni Cheese
- Irish Stew
For the Sausage Casserole and Shepherds Pie I tried these nice mixes from our store and they turned out super yummy!
- Sticky Toffee Pudding
- Bread and Butter pudding
- Apple Pie
Around the world
- Poutine – Canada
- Frikandel (Fried Sausage) -Netherlands
- Minestrone – Italy
Here’s one to try!
We picked the brains of some of the team members here at the store and Caroline, told us about “Stovies” which is a Scottish dish. The term ‘stovies’ comes from the way the dish is cooked. The potatoes are stewed slowly, rather than boiled. The process of stewing is known in Scots as ‘to stove. ‘ The ingredients vary a bit, but rarely stray from tatties, onions and meat.
We found this lovely recipe from BBC Good food, if you are looking for something tasty and delicious why not give it a try!
- 30g lard or butter
- 1 onion , finely chopped
- ½ swede , peeled and cut into 2cm cubes (400g prepped weight)
- 2 large carrots , peeled and cut into 2cm cubes
- 1 celery stick, finely chopped
- 500g leftover roast meat (lamb or beef), or corned beef, cubed
- 700g potatoes , peeled and cut in to 3cm cubes
- 500ml beef or lamb stock
- oatcakes or crusty bread, to serve
Heat the lard or butter in a medium sized saucepan, add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you’re using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
I found this cute ready reckoner based on starsigns…mine is lasagna and I have to say I am a fan, is it true for you?
I guess that’s all for now, I’ve worked up quite an appetite so I’m off to the kitchen!
Until the next time, be safe and well and very good to yourselves!
Fix.com / bbcgoodfood.com