Copy Cook's blog

Halloween Beetroot Couscous

Beetroot CouscousI find couscous a bit bland, but I had some left to use up. (As you know, I never let food go to waste.) I generally liven it up with roasted vegetables, onions, garlic and anything else I can find in the kitchen or garden.

In this case, what I found was beetroot. Yep, still finding vegetables lurking at the back of the garden. And what better time for a blood-red stir fry than Halloween?

Slow Cooker Beef Curry

Slow Cooker Beef CurryI love hot curry.

This is the first one I’ve made in the slow cooker, and it was delicious. Slow cooking makes the beef meltingly tender. And the spices included in this recipe make the sauce rich and fiery (I added extra chillies).

The slow cooker is perfect for when you’re out for the day, especially when you know you’ll be too tired to cook when you get back. You’ll come home to a house filled with the aroma of simmering curry or casserole.

Beetroot Houmous - Gory Gastronomy

Beetroot HoumousThe beetroot growing at the back of the garden looked like it wasn’t going to come to much then had a late summer spurt. Suddenly I have more beetroot than I know what to do with.

As you know, I love hor d’oeuvres, so I thought I’d experiment with beetroot houmous. The recipe I came up with uses elements of a number of different variations I found to make this dish.

The Skint Foodie's Chickpea and Courgette Stew

Chickpea and Courgette StewThis has been a much better year for gardeners after last year’s constant rain.

Slugs and snails demolishing everything in sight is always a problem. I’ve been lucky enough to see a decrease in their activity in my garden this year. (I know that’s not been true for all gardeners; you have my sympathy if these hungry creatures have destroyed all your hard work – they’re a perennial problem.)

Chorizo, New Potato and Haddock One-Pot

Haddock and ChorizoI’ve grown three varieties of tomatoes this year.

‘Gardener’s Delight’ is an easy-to-grow cherry tomato that produces long trusses of sweet, tangy bite-sized fruits.

‘Yellow Stuffer’ is an heirloom variety, and as its name suggests, it’s a medium-large thick-walled variety excellent for stuffing and baking.

And good old ‘Moneymaker’, which produces a heavy crop of medium-sized tomatoes (mine have run wild this year).

Homemade Houmous

Homemade HoumousBack to my quest to create healthy (but tasty) deli snacks. After my success with Mary Berry’s Sardine Pate, I thought I’d take a crack at houmous.

Most recipes for houmous contain the ingredients below, although a few deviate. The recipe I’ve come up with is a fusion of a few recipes I found online and one from an ancient tome called The Book of Hors D’Oeuvres (more from this 1970s book in future blog posts).


How to Make Vegetables Deliciously Unhealthy: Braised Greens With Bacon

Braised Greens with BaconAfter the last healthy recipe by my Dad, it’s time to revisit my How to Make Vegetables Deliciously Unhealthy series.

I found this one on the BBC Food website – it’s Braised Savoy cabbage with bacon. Not only does this recipe contain bacon - it also includes butter, wine and crème fraiche too.

Fish Kebabs

Fish KebabsThis weekend, I’m taking a break and letting someone else do the cooking for a change. My Dad has taken up the culinary challenge and donned the Copy Cook apron for a couple of days.

Dad’s recently been trying out recipes that are low in cholesterol. On Friday night, we dined outside in my parents' garden on fish kebabs, a great summer dish of Dad's creation.

Tangy Sorrel Soup

Sorrel SoupIn small quantities sorrel is harmless; in large quantities it can be fatal. Wikipedia.

Wish I’d read this before I ate a large bowl of sorrel soup. Anyway, I’m still here, and it doesn’t appear to have done me too much harm.

Mary Berry's Sardine Pate

Sardine PateAs I mentioned in my last blog post, I can be a little indulgent when it comes to picking up treats in supermarkets.

I don’t have a sweet tooth; it’s not choccies or cakes that I crave, although I enjoy the odd dessert. It’s deli stuff – salamis, pates, olives, antipasti and savoury nibbles in general.


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