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I remember my mom (Mam) making this and the smell of it cooking was amazing , onions and the smell of the fatty lamb and black pudding oh my gosh.. famous lamb stew topped with sliced potatoes

• 2 .5 cups lamb shoulder/neck, Lap of lamb diced
• 2 onions, sliced
• 2 large carrots, sliced
• 2 tbsp flour, seasoned with salt & pepper
• 2 tsp chopped garlic cloves, sliced
• 1 1/3 cup chicken, beef (or lamb) stock
• Bunch of fresh thyme sprigs or dried time
• 5 – 7 large potatoes More if needed
• 1/3 rd cup butter( Beef Dripping )
• fresh rosemary 
• Black pudding ( Blood Sausage) Sliced
• Lightly coat the lamb meat using the flour Salt, pepper and garlic
  brown the lamb pieces in half of the butter or if you have some good old beef dripping from your butcher (it should take a few minutes on each side) then remove from the pan.
  cook the onions, carrots until soft.
  Add any remaining flour to the pan and then pour in the stock and the leaves of a few thyme sprigs. Simmer gently for 5 minutes
  Thinly and evenly slice the potatoes. Preheat the oven to 325 f
  Grease a deep casserole dish (Dutch Oven ) with butter.
  Use 1/3 of the potatoes for the base of the hotpot – place sliced potato slices so they neatly overlap
  Then add the lamb and cooked vegetables in layers leaving the stock in the pan.
  Pour in the stock so it is 3/4 of the way up the meat and veg filling this shouldn’t be swimming in the sauce.
  Top the hotpot with the remaining potatoes. Brush each layer with butter or beef dripping melted and sprinkle with seasoning & thyme
  Cover loosely with a layer of foil. Cook in the pre heated oven for around 2 hours.
  Remove the foil after the first hour increase temp of oven to 375 for last 10- 15 mins of cooking to crisp the potato topping. these are delish

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Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity.

Happy Sunday to you all, Just got back from walking George I had to put my yoga pants on and runners instead of capris and flip flops brr fall is approaching fast.

For Supper I warmed up the veggie stew and made dumplings to fo on top of it, oh my goodness it hit the spot!! t makes the stew very satisfying

• 2 cups flour all purpose
• 1 tbl spn baking powder
• 1 dollop of olive oil
• a sprinkle of salt
• 3 springs of fresh parsley chopped fine
• water to mix to a sticky dough

When I make soups and stews dumplings to I always think of my mom (Mam) She was wonderful, giving ,funny loving lady who would give you the shirt of her back . A wonderful mom, gran & best friend

When we married and moved in to our own house and had our first child , Our own traditions began. I keep Christmas traditions I make Christmas puddings and Christmas Cake, I started a new Christmas tradition about 5 yrs ago by everyone getting a Christmas eve present! In this present there is new Pj’s a movie, hot chocolate and popcorn and maybe a magazine or book for Christmas eve !! Everyone loves this Now we do this with Grandkids One of the traditions I started was every Monday was Spaghetti for supper,I now quite often make my own pasta !

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A Sunday joint as mom used to call it , no not pot it was the roast of meat!! My Brother was a butcher so on a Sat We would get the Sunday joint, wether it was Pork, Lamb, Beef or Chicken..

So Sundays in my house is also filled with lots of cooking smells.. I use a Dutch Oven to roast my Meats (Joints) In this I place aTrivet of Veg, 1 a large Onion quartered, carrots left in big chunks, a red petter quartered and seeds taken out ,I sometimes use Parsnips , turnip, leeks what ever you fancy!! I then put either 1 pkg onion soup mix of a pkg veg soup mix and a couple of Bouillon cubes (oxo) then I rub the roast with Olive oil Dijon mustard. Beef Roast I get 4 tbl spns of flour , chopped garlic and fresh ground black pepper place in a big bowl and place the beef roast in bowl, with flour mix rub all over the roast,, then place the roast on the root veg trivet , the trivet will add a lot of great flavour to your roast . Once your roast is done take out the roasted Veg trivet I place the dutch oven on the stove in a jug mix up 2 tbl sons flout with water add to juices in the dutch over stir until there are no lumps, if you do have lumpy gravy run through a strainer..

If you did not use a trivet! To add flavour to your gravy! Dice up i onion 1 carrot and what ever other veg you want add. Place in dutch oven with juices from your roast and cook until soft then you can strain the veggies or put in to a blender this will add flavour to your grave and also thicken.. With a Beef Roast, I like to add a little sherry or port this elevates the beef taste mmm yummy

On Kates Birthday it is tradition to make 1 huge Yorkshire pudding and put her dinner inside of it. It is important that traditions are carried on , then we don’t loose them !

When I’m bored I love to cook. I looked in the fridge I had left over. My mashed potato salad and some salmon pate. Hmmmm. I went to the pantry. I saw 2 cans of sockeye salmon. I opened the cans of salmon mashed them with a little dill and spring onions. I then mixed in the salmon pate. This gave the dish a Smokey taste. Mmmmm. I then placed the salmon mix in a Pyrex dish them put the mashed potatoes on top of the salmon mid Brush the potatoes with melted butter. Place in a 350 oven for 45 mins until browned

This is one of our fave quick lunches Grilled Cheese my way, home made bread cheese and home made pickled red onions with Tomato Basil Soup also home made.. For about 3 yrs now I have been making most of our food from scratch!!

Twice Baked Potatoes

Another fave meal is twice baked potatoes Half the potatoes then I boil with the skin on, cool for 30 mins , scoop them out add what ever filling you want to add , I usually just add onions, peppers and cheese some times tuna !! oh my these are amazing .. I picked the Swiss chard from the garden and I use this like Spinach, i made a spinach like salad .. When we first decided the go plant based, I panicked as I love to cook, Its amazing how well you feel and how your tastebuds really change , now if we eat out at a fast food restaurant , the food doesn’t taste good .. You really should try Plant Based diet

There was 2 chicken breasts left after the bbq yesterday. Hmmm. What could I make. We have had a little family related stress as of late. Got it curry n chips a very brutish way

• 2 chicken breast sliced thin
• 2 lg carrots sliced
• large onion cut in to chunks
• 1 green peppers sliced
• 3 small yellow potatoes diced
• Tspn crushed garlic
• 1 the son Gram masala
• 1/2 tbl spn cummin
• 2 TIL sons curry spice
• 1 tbl spn Tikamasala
• 4 cups chicken stock
• Black pepper
• Potato starch to thicken
• Sauté veg add sliced chicken stock m spices bring to boil and simmer 1 hour serve with rice, millet or fries

  

  

  

  

  

  

  

  

  

  

Chicken curry and fries with , Naan Bread Amazing

Another recipe i love to do and everyone loves is my salmon pate’ or moose it is a very quick and tasty treat.. David has always smoked his own salmon..

• 2 spices smoked salmon take off skin
• 2 oz butter
• 1 tbl spn lemon juice fresh or from a bottle
• 4 tbl sour cream
• fresh ground black pepper
• melt butter in microwave, add smoked salmon break up with fork, add sour cream and lemon juice blend with hand blender, place in fridge to cool after an hour serve with a crusty baguette or crackers , and a wee nip of scotch yummy Then there is burns night and the Haggis lol

Growing up in the UK Potato Salad was not a common thing to have , I remember mom buying Heinz Potato Salad or Vegetable salad in a can !

The potato Salad I do over, the years has evolved !! We Emigrated to Canada in 1980 BBQing was new to us. So we had a little Hibachi Briquette BBQ ! We loved it would go to Lakeelse Lake for a BBQ at Hospital beach.. I started buying potato salad in the store , David wasn’t in love with this so he asked if I could start to make it and potato.salad but mash the potato! . My warm potato salad was born over the years I have tweaked it .. Everyone loves it . I boil potatoes and eggs together. Mash the potatoes and eggs together add a big dollop of butter salt, pepper and seasoning salt and Mayo ..

I have had people over that didn’t like potatoes or potato salad, until they tasted mine.. I remember a friend of Victorias was turning 16, I asked what I could get him for his Birthday!! His answer was a dish of my potato salad!! There was also one of Kate’s friends who would come over for supper and i would make extra so she could take some home .. It is simple but good food! The eggs are Jumbo eggs and potatoes are from Save-on.. Will post a pic of potato salad when done.. Then Custard and sponge, home made custard !

Thinking back life was so simple and easy

Found this on line from a UK newspaper !! Im loving this blog ..

Over 250 cans of food and essential items bought in the 1970s have been found in near-perfect condition in a mysterious cupboard that hadn’t been opened in 40 years.

The extraordinary find was made by the caretaker of a tower block in Hove, East Sussex – and because there was no key, he had to use an angle grinder to gain entry.

Spinach Basil Pesto! spread or sauce

This nut-free spinach basil pesto is full of flavour! its great with any kind if veg Noodles, My fave is (Zucchini noodles), chicken, shrimp, pasta hot or cold the recipe can be just the basis and you can adjust this any way you want

Ingredients

•  1/2 cup olive oil
•  4 cups packed spinach leaves fresh or frozen
•  2 cups packed basil leaves
•  1 table spoon crushed garlic
•  2 tablespoons lemon juice if you use fresh a little lemon zest is great
•  1/4 cup shredded Parmesan cheese
•  1/2 teaspoon salt
•  1/4 teaspoon grated fresh black pepper 
• 1 hot pepper, if you like it spicy

1. Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Blend for 30 seconds. Stop, stir, blend again 30 seconds until smooth.
2. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes, try freezing in Ice cube-tray and defrost individual .. I prefer a zip lock baggie.

George just loves these home made dog treats

1. 2/3 cup of pumpkin puree or apple sauce
2. 1/4 cup peanut butter
3. 2 large eggs
4. 3 cups of whole wheat flour more if needed pre heat oven 350 degrees.

In an electric mixer bowl ass pumpkin (or apple sauce) eggs peanut butter and mix together gradually add flour . if mis is sticky add a little flour then place dough on lightly floured surface, knead a couple of times and roll out until /4 inch thick using a cookie cutter , cut out to what ever shape you and your dog like.. place in oven approx 25 mins .. let cool then I like to do the treat test . i place a store bought treat and a home made treat and tell George to go get his treat he always goes for the home made ones!!

I fell upon this recipe when I was looking for a different soup to make, and boy is this a great soup .. I half the squash take out seeds then each half I slice and peel Soup should take 2 hrs maybe a little more but is amazing

• 3 cups Acorn Squash ( 2 or 3 large )
• 1 medium onion diced
• ’1 lg carrot diced
• 3 tsp crushed garlic
• 1 tsp salt or to your taste
• 1 tbl spn fresh ground black pepper fresh ground black pepper
• 1/4 tsp white pepper
• 1 stick of butter
• 4 cups veg or chicken stock
• 1 tsp dry sage
• 1 tsp dry savoury
• 1/4 tsp cayenne
• 1 cup sour cream
• 1 tbl spn worcestershire sauce
• 1/2 cup of fresh grated parmesan cheese I don’t use this all the time it is an option

1 Soup Pot , place olive oil in pot ddd diced carrots, garlic, salt and pepper and onions sauté for 10 mins then add the diced acorn squash cook over medium heat until squash is tender at this point I use my hand blender to puree the squash ,( if you have a food processor use this) then add the cayenne, pepper , savoury , sage , Worcestershire butter, sour cream and parmesan.. This is a great winter soup Bailey loves this soup and eats it just with my fresh bread , she dunks and soaks up the soup.. There is something very heartwarming watching your grand kids enjoy your food! Being a Grandma is the most amazing thing the love I have for my grandkids is to the moon and back a million times

• Tomato Basil Soup made in 25 mins thats fast food
• 1 lg can diced or plum tomatoes
• 2 carrots diced
• 2 celery stalks dice
• 1 medium onion diced
• knob of butter
• fresh or dried basil to taste
• 1 cup veg stock
• 1/4 cup sour cream add more if desired
• 1 tsp crushed garlic
• 1 tsp horseraddish
• s and p to taste
• a little TLC and a great playlist

• In soup pot put in butter, diced carrots, celery, onion and garlic saute .. Add 1 cup veg stock, canned tomatoes garlic, basil s and p. I use a hand blender to puree veggies after this is blended add sour cream, leave to simmer until ready to eat..

It’s a real Peasouper

• Pea and Ham Soup
• My Mom used to make a great pea and ham soup thick and rich ‘ I remember the smell of the ham boiling ! sandwiches with chunks of ham with a hot mustard mmmm
• The name of this thick pea and ham soup comes from the peasouper fogs that used to engulf London until the late 1950s. Traditionally made with split green or yellow peas, which require soaking overnight,
  1 smoked ham to soak overnight ( A ham on bone prefferably)
  1 onion, peeled and quatered
  1 stick celery, roughly chopped leaves to
  1 bay leaf 
  3 sprigs fresh thyme 
  1 handful parsley  
  For the soup 
  200g green split peas, soaked overnight in cold water Knob of butter
  1 onion, diced 2 large carrots diced
  8 cups ham stock from cooking the ham 
  Salt and freshly ground black pepper
  Some leftover cooked boiled ham

Cock-a-leekie (Chicken and Leek Soup)

Beef is sometimes added to this famous Scottish soup, along with the chicken – though I prefer the clearer, more refreshing broth that comes from using chicken on its own. , with plenty of moist chicken left over for salads and sandwiches for lunches and snacks

Another great winter soup is Acorn Squash recipe to follow this is Baileys fave soup

I am loving my Kitchen Aid Mixer It makes bread making very easy! .Today I made fresh buns to go along with the Chicken Veg Soup I made .. It is delicious!

The leaves are starting to change colour and it is getting chilly! I thought is was a great time to bring out my soup pot.. I defrosted a chicken breast, cubed it and fried it in butter , I then put this in to my soup pot added stock and veg, added 1 cup of cooked millet and bring to the boil, then simmer for about 1 1/2 hrs

• 1 chicken breast cubed
• 1 leek
• 1 onion
• 2 celery stalks
• 1 red or green pepper sliced
• 2 lg carrot
• 1 cup of millet
• 1 pkg onion soup
• 2 cups veg stock
• water added if needed

My mom used to make soups just like this .. Oh mom i miss you