Nicky Nook

A local favourite...

 The forescast was sunny intervals which made a change from the relentless rain we seem to have been having of late. So we set off north by ten o'clock.

The first port of call was Daisy Clough Nursery, Scorton where we usually stop for a sausage barm but of course it was closed. However, in their car park was a "Hog Roast Van". Not the cheapest, £11 for two pulled pork barms with apple sauce. But my they were good! We ate them in the car with Molly drooling in the boot.

Then we drove the short distance to the Apple Store Cafe car park (thinking it would still be available despite the cafe being shut) How wrong were we!  The whole of Scorton and surrounding area was log jammed with cars. Cars parked on the verges at every available spot. Nightmare!

Anyway we found somewhere and set off through the quiet wood which not many people seem to know of. No crowds to be seen anywhere round here.

Then a march up the road and right to Slean End where the numbers of other walkers started to rise and their dogs.

I think we had forgotten what a constant pull upwards the walk is up to the reservoir. Thankfully it levels off once you reach it.

Then we reached the climb over the wall. The signal that a steep climb is ahead.

To our surprise we managed it quite well without really having to stop for breath. I think we are fitter than we know.

And then on the level top heading for the trig point. Such a lovely feeling to be striding out up there. And pretty good viewing conditions.

We did the loop in record time I think as we were home having an early cup of tea and an even earlier mince pie (mince pies in November!)  by 2.30pm.

👀 The walk properly documented is HERE

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Chorizo and Chickpea Soup

Warming and quick to make ...

Ingredients (serves 2) 

50g of chorizo sausage chopped in fine dice

1 medium onion chopped

400g tin of chick peas with juice

500ml of chicken stock

Half tsp of smoked paprika

50 mls of almond milk (or semi skimmed)

s&p

Method

Fry the onion and chorizo together until the onion is soft and has taken on a rich red-golden colour. Season and add the paprika followed by the chick peas.

Add the hot stock and simmer for ten mins. When cooler blend in small batches to ensure the chorizo is well blended into the soup.

👀 DID YOU KNOW?

Once opened, chorizo will keep in the fridge for at least 3 weeks sealed up in it's bag.

 

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Coconut Green Lentil Dahl

Comfort food ...

Ingredients (serves 4) 

1 tsp rapeseed oil
4 fat cloves of garlic crushed
400g dry green lentils
300g pack of cherry tomatoes halved
One can of full fat coconut milk 
250 ml of almond milk 
One can of reduced fat coconut milk 
1 heaped tsp each of: Ground cumin, garam masala, tumeric, paprika and stock powder
1 level tsp of chilli flakes or two de-seeded red chillies chopped
Handful of fresh chopped coriander

2 tbs tomato ketchup

Method

Gently fry the garlic in the oil with some salt taking care it doesn't burn. Add a splash of water if it is too dry. Then add the dry spices followed by the halved tomatoes. Stir well letting the juices run into the spices. Then add the lentils followed by the two different cans of coconut milk.

Bring to a boil and then simmer for about 45 mins. As the dahl thickens add the almond milk and stir.

It will need regular stirring so as to avoid sticking to the bottom of the pan. Also you will need to add regular splashes of boiling water as the lentils absorb the liquids.

When the lentils are soft season with more salt and pepper.

Serve with fresh coriander stirred through at last minute and serve with some tender broccoli and /or cauliflower OR just plain brown rice. This dish improves with freezing.

👀 DID YOU KNOW?

After India the biggest producer of lentils is Canada.

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Cauliflower Soup

Creamy but low calorie...

Ingredients (serves 2) 

1 tsp butter
1 medium onion chopped
1 small or half a large cauliflower split into florets with stalk chopped finely
500ml of veg stock
2 heaped tsp Dijon mustard
100 mls of almond milk (or semi skimmed)
s&p

Method

Fry the onion in the butter for a couple of minutes then add the florets and stalk bits and fry for another 5 mins over a medium heat until they get brown spots on them. Season well.

Add the hot stock and simmer for ten mins until the cauliflower is soft. Add the mustard and milk and stir well.

Blend the soup and garnish with some finely chopped spring onion.

For a few more calories sprinkle top of soup with little cubes of cheese and chunky bread crumbs. Pop under a hot grill for a minute or so.

👀 DID YOU KNOW?

Most of the UK's cauliflowers are grown in Lincolnshire. This year (2020) they experienced record amounts of rainfall and flooding in June that destroyed most of this year's crop.

 

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Red Lentil Tikka Masala

Red Lentil Tika Masala

Ingredients (serves 4) 

For the paste:

2 tsp garam masala
Pinch chilli flakes
2 tsp smoked paprika
1 tsp cumin
1 tsp coriander
Thumb of fresh ginger chopped small
2 large cloves garlic roughly chopped
1 tbsp vegetable oil
2 tbsp tomato purée 
s&p

For the curry:

1 tsp oil
1 red onion
The paste made (above)
1 x 400g tin of chopped tomatoes
250 ml vegetable stock
200g red lentils
8 frozen spinach balls
2 tbsp tomato ketchup

Method

Food process all the paste ingredients. Add hot water bit by bit until a loose, smooth paste has formed

Fry onion until soft then add the paste. Pour in the tomatoes and stock. Bring to boil and add lentils. Simmer for a good 15 mins adding water to prevent sticking later on. 

When the lentils are soft throw in the frozen spinach, add the ketchup and heat through stirring every now and again.

👀 DID YOU KNOW?

Frozen spinach is a perfect addition to most dahls and casseroles. It adds another dimension without overpowering the other ingredients.

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