Catch Up Time: holidays, lurgys, food carvings and James Rhodes appreciation

Hello there folks...I cannot believe its been so long. That said I thought I would update you about recent goings on at R&R HQ. So here goes....

Kessington Sands (shingle), Lowestoft. Photo courtesy of Ann

Our break away by the beach was a peaceful time. We stayed in accommodation 2 minutes walk from the beach although it was one I was unable to do so Ann took a few photos for me. Isn't this one great? But it was nice to be near the beach and we enjoyed a couple of days out exploring. Our friend Bev suggested nearby Southwolds and it was just lovely.  We ate at a fab little cafe who were vegan friendly and I devoured delicately ate...ahem...a plateful of mixed salads. Roasted fennel, artichoke, pepper & asparagus being my favourite of the offerings. ML & Ann also had great meals and although it was extremely busy in No 51 the atmosphere was very relaxing. I just wish we had found it earlier in the week...ah well. Should you be visiting Southwolds any time soon..check it out. 

I found an almost zenlike moment of peace sat in the gardens of Framlingham Castle whist ML and Ann took the tower walk. Warm sunshine on my skin, peaceful surroundings and that feeling you get when you are sat somewhere drenched in history.

The week away was nice and ML and Ann both got the space and healing time they needed. I struggled though..the pain was bad so I slept little and by midweek I was bouncing off the walls with sleep deprivation and pain overload. But I was happy to be there and enjoyed sitting by the window watching the sky as the weather was extremely changeable and intensely beautiful. On the final day I started to feel odd and by the next morning as ML and Ann were packing up the car I was in full on lurgy mode. 

Yep...I went on holiday and came home poorly! Go figure...lol

The drive home was long and hot and I was an incubator for the germs I'd picked up. I managed a quick visit with my sister and little ones (all gifts loved and approved..Auntie points 10/10 lol) and then I crawled into my bed...and never made it out for a whole week. The lurgy completely floored me and it was nasty. But made bearable because of ML's TLC. Who when not making nutritious homemade soups for me to eat was found on the bed next to me administering hugs and playings games to keep me rested. And luckily didn't catch the lurgy from me...bonus. I was determined to get through it without medications and I am proud to say I did. Took some time to feel even remotely human but I stuck it out and now my body doesn't have to recover from a serious dose of anti-bios. I'm still a little shaky but I'm lurgy free...wehoooo. 

Cucumber carvings...hush..they were my first attempt...I will keep practising lol

So what does a person on rest, do on holiday? Well take up the practise of Japanese food carvings of course. I picked up a bargain copy of The Decorative Art of Japanese Food Carvings by Hiroshi Nagashima shortly before we left for our holiday. It is a great book with clear instructions and inspirational photos...I say inspirational because they make the art of food carving look easy. It isn't...believe me. 

And now for the radishes and carrot basics....gal needs practice...

Sorry about the quality of the photos...oh and the crude carvings...but I am committed to keeping up the practice. I found it to be challenging at times...but all consuming and it took my mind away from the pain and frustrations that come with it. It was fun...watch this space...

My little garden....

We recently made the decision the take our house off of the market and stay for a while. The reasons are many...but the outcome has brought us some peace of mind. We are happy with our decision and therefore making plans based around it. We are taking up some home maintenance jobs around the house that we will work on ourselves and I am very much up for that challenge even if I only manage 30 minutes a day. I love doing 'jobs' around the house and have missed doing them greatly so I can't wait to get started but obviously my body isn't keeping up with my heart/mind. But I am determined and so is ML so it's all good. One of the main things I wanted to get started was a reorganisation of the gardens. Our property has a substantial garden area. Thankfully divided up into sections...the majority of the garden which ML was responsible in the past (no longer due to major reactions to anything green and natural..) we are going to offer up for someone to make into a fully functioning allotment. But the large yard directly outside my kitchen window we have cleared and I have made a 'container' vegetable garden. I have no idea if it will work but I have researched everything I needed to and I'm very enthusiastic that it will. With the helpful advice from ML I am hoping to have an abundance of veggies in a short while. Planted as follows:

Spaghetti squash
F'Atena Yellow courgettes
Junona squash
Tumbling Tom cherry tomatoes
Orinoco Dwarf Beans
Bell Boy Bell Peppers
Californian Wonder Bell Peppers
Marconi Pointy Peppers
Carrots
Rainbow Beetroot
Chioggia Beetroot
Bright Lights Swiss Chard
Black Magic Kale
Fizz Kale 
Rhubarb Beet Leaf Beet
Dragon F1 Hybrid Radishes
Rainbow Mixed Radishes

Still to come shiso leave seeds. And an abundance of herbs...

I have chosen many veggies for the simple reason that I can't buy them in my area of England. So I am very happy to be starting this project. Once there is something to see I shall post some photos but I promise not to turn into a garden bore. Hopefully...

...so I have a new addiction. Although I am and will always be an espresso gal. I have to admit that caffeine doesn't suit my body anymore. I have my adored machine waiting for the days when I allow myself the espresso hit. I have unsuccessfully been trying to find a good decaf coffee for years. I have tried many...some worse than others but always a let down. Its frustrating because sometimes I just need a black coffee instead of my beloved green teas and the like. 

A really good Fair Trade decaf instant coffee

I don't know what dragged me down the coffee aisle of the supermarket whilst away on our holiday. But before I knew it was scanning the instant coffee offerings. I am by no means a purest when it comes to regular coffee. Espresso...oh yes but regular cuppa joe...oh no. Yes I prefer the filtered kind...but if I can find an instant than I am happy. Percol have never even blipped on my radar until that day. Something drew me in and I had stashed a jar of this decaf coffee in my trolley. And I couldn't be happier about it. ML made me a cup when we got back from the shopping trip and from the moment the jar was opened I knew it was going to be a good one. The aroma assaulted my senses and brought me back to all my most loved coffee drinking memories. I almost didn't want to take a sip and face the disappointment but the swirling blackness worked its magic and I took my first taste. Smooth, strong and a great depth of flavour...aside from the jolt you get with regular coffee..you just wouldn't know it was a decaf coffee. I now look forward to my afternoon coffee moment...and its Fair Trade too! Thank you Percol! If you have to have decaf or just simply choose to drink decaf...try this coffee I beg you. After all there are worse addictions to be had, eh? 

And lastly...and by no means least...Mr James Rhodes. I confess I had never heard of the chap until very recently. I was checking in with the Hay Festival via iPlayer and happened upon an interview between Stephen Fry and James. From the first answer to Fry's question I was taken. James Rhodes life story is at times brutal but not in a 'misery for money' way. He is honest which above all else I respect. And found myself ordering his autobiography for my Kindle a few days later. The impression he made stayed with me. 

The autobiography that almost never happened....

You only need to Google his name to read about the battle he has been through to get to publish his book. It was long, tortuous battle but despite this he remains loyal to his truth. Where lesser people would have given up and limped away..he with the support of his wife, family and good friends kept going. And I for one am so happy that he did because I have been so emotionally touched by this book...his life...his words and the way he looks at the world. I hate that the man who hurt him as a child got away with it and it would eat me alive but he has managed to move on. It still has an effect on him but he deals with it. I have a huge amount of respect for this man and should I ever have the chance to meet him I would tell him so although he would probably light a cigarette and tell me to hush. This book isn't doom and gloom and woe is me. This book is an honest account about one mans childhood and adult life so far. And filled with far more positivity and honesty than anything I've read in a long time. To quote an old cliche...I am forever changed by reading this.

I enjoyed the play list that comes with each new chapter and I added the Instrumental suggested play list by James onto our Spotify account. Each chapter starts with a suggested piece of music and a short paragraph about the composer. Did I forget to mention that James Rhodes is a fantastic piano player and tours the world doing so. I've listened to some of his CD offerings and being the classical music fan I think I am..I am ashamed that his work has slipped by me. That is now rectified. I recently watched his documentary on Channel 4...Notes From The Inside: James Rhodes. Having had some time in a locked ward himself..he takes a Steinway piano into a hospital and personally selects 4 pieces of music for four patients to try and make a connection with them as music has been a safe haven for him. It is a good documentary and at times raw. But to have the chance to listen to him play and see the emotion he pours into every note and know all of the hidden struggles he faces as he sits there playing...I was humbled. 

Mr James Rhodes: Brief clip from the Hay Festival talking about Chopin then performing

I have respect for this man. Not in the seedy groupie way..for goodness sake. But respect for his words, notes and the way he has survived the ordeals of his life. His love for his wife, son and his family and friends. But mainly his honesty...the fact that he admits he can to quote "...be such an asshole..." but then can wax lyrical about real love. He is flawed but then who isn't. He is honest...not that many people are so for me it was a refreshing change. And he is close mates with Ben Cumberbatch...whats not to love about that. I look forward to many hours listening to James music and hopefully a book or two alongside. Thank you Mr Rhodes for leaving an impression...

Anything else...well our much loved 'road tripping' car finally died. It was a very sad day in R & R HQ but we have many fantastic memories of travels in Carmen to enjoy.

Right that is us all caught up. I am feeling stronger each day so hope to be back in the kitchen very soon. But in the meantime don't forget the extensive archive of recipes on offer. Just please forgive the photos if you go..way back. I was an absolute beginner back then but the recipes are good. 

I hope you are surrounded by sunshine and happiness folks...and thank you for stopping by. 

~Red~ 

Rocket & Roses Creamy Celeriac & Sunflower Soup (vegan, gluten-free, LF)

Rocket & Roses Kitchen Play List:

Halestorm ~ Beautiful With You
Meredith Brooks ~ Lay Down (Candles In The Rain)
Them Crooked Vultures ~ Warsaw Or The First Breath You Take After You Give Up
The Stranglers ~ European Female
Shakira ~ Donde Estas Corazon
Thunder ~ She's So Fine (Live at Donnington - Monsters of Rock)
Depeche Mode ~ Shake The Disease 
Chely Wright ~ Not As In Love
Clare Teal ~ All The Things You Are
Tina Dico ~ In The Red
Bruce Springsteen ~ Hungry Heart 
Van Morrison ~ Have I Told You Lately?
Beth Hart ~ Love Thing
No Doubt ~ Running 

Wow...London was a trip! My roots are firmly based in London (although I was born in Devon) but I always forget how much I love the place until I go back...and then I fall in love with it all over again. However, I really dislike the traffic or maybe I'm just getting older. We had a packed four days planned but getting to and from places took so long we only got to do the 'big' things. Our hotel was basic but clean and comfortable. The Donmar's Henry IV was amazing and the all female cast rocked the performance particularly the actress Ashley McGuire who played Falstaff. She had me crying with laughter one moment then shrinking back in fear during a latter scene. We came out of that performance knowing we had witnessed something special. Saturdays big thing was at the Shepherds Bush Empire to see Tina Dico in concert and it was quite frankly...awesome. I know some hate that word but I don't care...it adequately describes the evening. We even got to see Bond Streets Christmas lights on the way back to the hotel afterwards. On Sunday we took a stroll to the British Museum to view the Ancient Lives, New Discoveries exhibit. I was completely fascinated with the eight lives they had pieced together and was surprised by how emotional I became. We also enjoyed a stroll around Soho and Carnaby Street...well you just have too. Sadly all this fun had an impact on my body so rest is on the cards for the next few days...well...when I've achieved some minimal cooking time. We also have our good friend Ann staying with us whilst she heals after some surgery so its Ouches and Expletive Therapy for the next week or so. It's necessary...it helps speed up healing...true story..as does laughter and thankfully we do a lot of that too. 

So to today's recipe...and I know, I know!..it's another soup recipe. But I do eat a lot of soup and especially so, when the days are colder and my kitchen time is limited. I am always floored by how a few simple ingredients can make a great tasting and satisfying meal. I wanted to make a nutritious and comforting soup for myself and Ann for lunch. I had a 1kg celeriac root begging to be used and that was that! 20 minutes later...Ann was slowly making her way through a serving. The flavours are deeply savoury with a cleanness to them. I'm not usually a pureed soup fan but it felt right to blend the veggies, beans and stock together to make a thickly delicious soup. Ann loved it...I loved it and the good news is we can enjoy it again tomorrow too! This makes four thick portions of soup or you could add a little more stock or water to thin it down to make servings for 6-8. The choice, as always, is entirely yours folks. 

Rocket & Roses Celeriac & Sunflower Soup (vegan, gluten-free & LF)

Rocket & Roses Celeriac & Sunflower Soup    Serves 4
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 tsp rapeseed/canola oil or water to steam saute
1 med/lg white onion, finely chopped
2" piece of fresh ginger root, micro-grated with juice
3 cloves garlic, micro-grated
1 14oz tin of Cannellini beans, rinsed and drained
1 kg celeriac root, peeled and cubed 
3 1/2 cups hot low sodium veggie stock or water, plus extra if you wish to thin
1 heaped tbsp fresh flat leaf parsley, finely chopped
1 tbsp fresh lemon juice
small handful of raw sunflower seeds, plus extra for topping (optional)

In a soup pan gently heat the oil and add the onions, garlic and ginger. Over a low heat, cover and cook the onion mix until it has softened. Approx 5 minutes..stirring often to prevent sticking. 

Add the celeriac and beans and stir well to coat in the onion mixture and leave to cook for 2 minutes, stirring once. 

Add the stock, parsley, lemon juice and season generously with freshly cracked black pepper and a pinch of low sodium salt. (Latter is optional) Stir well and cover and bring to a boil, stir in the sunflower seeds, reduce the heat to a simmer and replace the lid. Simmer for 10-15 minutes until the celeriac is tender when tested. Remove from the heat and blend until smooth and creamy. Adding more hot stock/water to the soup if you want a thinner soup. Serve...

Enjoy! 

Thanks for stopping by and I hope your weekend was a good one and your week has started well...

~Red~ 

NB: This is my creation and I have no problem with you using the recipe or sharing it. I only ask you give credit where it's due via links back to this posting. Many thanks...~R~  

 

Rocket & Roses Chipotle Black Bean Spaghetti Squash (vegan and gluten-free)

Rocket & Roses Kitchen Play List:

Thunder play list on iPod

My name is Red and I am a newly converted spaghetti squash devotee. Make no mistake that I am giving up pasta entirely because my comfort food will always be a steamy hot bowl of wholemeal spaghetti drenched in a tomatoey/garlic sauce with a few strewn about garden peas. Forever. But I have been seriously taken with this light, nutrient dense, low carb alternative. For a while now I have been watching as the craze for this squash has taken over veggie web however I have never been able to source any in England. ML had bought some seeds to have a go at growing some for me...then got diagnosed with the 'gardens are evil' illness. Sad but true. I graciously gave up my yen to try it and simply admired others recipes as they floated by. And in all honesty I wasn't entirely convinced that a squash could be made into spaghetti but since then I regularly enjoy carrot and mooli noodles mixed in with my scant amount of buckwheat noodles for lunch. So what did I know, eh? 

NOTHING! That's how much! lol. After a recent visit to my GP we were walking back to our car and being the veggie junkie I am I was paying more attention to the independent grocers next to where we were parked. I was taken by the enormous Romanescos that were sat in the baskets outside so I detoured over the stands to select one. Then I saw the basket of squashes....I very nearly hyperventilated when I realised sat amongst them was a single spaghetti squash. It, along with a large funky shaped pumpkin, was stashed in my basket. Happy veggie junkie day! Hey! You gotta get your kicks in life where you can, right? lol.

Now being the novice at this task that I am..I sought out advice from veggie web and before too long I was roasting off my halved and de-seeded squash. Ann was over that day and so we both nervously looked at them sceptically as I removed them from the oven. Risking burns I grabbed hold and got forking! And it worked! Within minutes I had an enormous pile of spaghetti strings. Now will they ever be completely mistaken for pasta...no. But if your bent is for trad pasta...then cook trad pasta! This spaghetti held its shape even as I mixed in the flavoured sauce I'd made to go with it. It absorbed the flavours and only slightly wilted. After photos were taken and believe me it was still steaming as we sat down to taste our efforts....we devoured it. Nope...no nice way of saying it...we didn't elegantly taste it...we went for it. Now apart from the slight initial burn from the chipotle...it was a sheer pleasure to eat. 

The smokey chipotle sauce seeped through into every strand. The black beans were comforting and the sweetcorn were little bursts of freshness. The spaghetti was extremely light and added a great texture. It all worked...even down to the aroma that floated around. I will be making this dish often...I wouldn't change a thing. I was disappointed that it was going to be a one shot dish...how lucky would I be to find another squash anytime soon? Well, my veggie luck wasn't too shabby as ML came back from a pharmacy trip with not only a bag of meds....but another spaghetti squash! I was so happy! 

So on other news...I am currently nestled in the little village of Hayfield in the Peak District, England. We are taking in the relaxing vibes from the beautiful hills and I am trying not to freak out at every shop having dead creatures strung up for purchase. (OK I am freaking out but apparently I'm in the hunting, shooting, fishing area...did not know that!!! Urgh!) We are being joined by Ann, Caz, Dev and Bev along the way so it's a shared pals holiday. So I will be dipping in when I can with recipes and holiday tales over the next week. But for now I shall wish you all a fantastic weekend...

Rocket & Roses Chipotle Black Bean Spaghetti Squash

 
Rocket & Roses Chipotle Black Bean Spaghetti Squash   1 med squash
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 medium spaghetti squash, halved and de-seeded

1 tsp rapeseed oil
1 med red onion, finely chopped
2 chipotle chillies in adobo, finely chopped
1 tsp mild chilli powder - optional
1 tin of black beans, rinsed and drained
1 small tin of sweetcorn, rinsed and drained
1 large red bell pepper, small dice
juice of one lime
handful of fresh coriander, chopped
Himalayan salt and black pepper corns to season 

Pre-heat your oven to 350'F/350'C/GM4 and place the halved squash cut side down in a shallow baking sheet and add some water to the tray. Bake for 4o minutes until tender. Remove from the oven but cover with foil to keep warm until the sauce is ready. 

In a skillet heat the oil and cook the onions and pepper until the onion has softened. Add in the remaining ingredients. Bring to a boil and then reduce the heat and simmer for 15 minutes. 

Using a fork, drag the prongs down along the flesh of the squash and this will create the spaghetti. As you make the mounds tip them into a large bowl until you are left with two empty squash shells. Pour the chipotle bean sauce over the spaghetti and stir until all the spaghetti is covered. Tip back into the shells to serve...or into bowls. Choice is as ever, yours!

Enjoy! 

Thanks for stopping by and I hope you have a very splendid weekend...

~Red~
 
  
NB: This is my creation apart from the cooking suggestion for the spaghetti squash..that was posted by Anon. I have no problem with you using this recipe or sharing it as long as you give credit where its due as I always try to...thanks Anon!! Namaste...~R~
 

Rocket & Roses Thyme, Sage and Potato Soup (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Jack Savoretti ~ Between The Lines Album

The weather here really doesn't know what to do with itself. One minute warm and humid, the next chilly and autumnal. I woke this morning to rain and it instantly relaxed me. Had you forgotten I am one of those rain loving freaks? lol. I was reminded of a soup I made when we were on our road trip. We were staying in a converted cow shed (no, really!) on the wonderful Isle of Skye. The kitchen set up was..interesting...but the cupboards were stocked with the most amazing dinner service. Not a mass production set but one from a local pottery. For me I was in pottery heaven..lol. However one major draw back was that it was so heavy and when making a pot of tea I couldn't lift the damn thing. Ah well..the very tea pot is featured in the photo today. The pottery is the Edinbane Pottery and we took some time out to visit the studio and I was blown away by how amazing the work was. If you ever visit Isle of Skye pay it a visit because the talents of Stuart and Julie should be experienced once in a lifetime (or more if you are me! lol). I felt a profound sense of peace as I looked at every single piece...just lovely. 

I had purchased a hand tied bunch of fresh herbs which was extremely pungent. I wanted a hot bowl of soup that day as it was kinda chilly despite the bright sunshine bursting in every window. I had been having green smoothies and salads for most of the road trip as that was most convenient on our travels. I was ready for a hot steamy bowl of savoury goodness. I didn't have a lot of fresh produce to hand so went with what I had. And I was really pleased with it. The herbs were most definitely the star and the potato made for silky texture. Its a basic and humble soup and I am happy with that. 

Rocket & Roses Thyme, Sage and Potato Soup

 

Rocket & Roses Thyme, Sage and Potato Soup   Serves 2
(Original recipe from the Rocket & Roses Vegan Kitchen)

1 tbsp olive oil
1 very large white onion, sliced
3 garlic cloves, crushed
2 1/2 medium potatoes, cubed
1 handful chopped fresh thyme
1 handful chopped fresh sage
freshly ground black pepper
freshly ground Himalayan salt
1 1/2 - 2 pints veggie stock

Gently saute the onions in the oil until softened. Add in the garlic, cook for a further minute or until the garlic is fragrant. Add in the potatoes and herbs, stir well. Cook, stirring frequently, for five minutes then add the veggie stock and season with salt and pepper. Bring to a boil, reduce the heat and simmer until the potatoes have gone very soft and the onions are extremely soft. Blend the soup until smooth and reason to taste. Serve sprinkled with extra fresh herbs. 

Enjoy! 

The entrance to our Isle of Skye digs..not too shabby for a cow shed, eh? lol

Thanks for stopping by and your continued understanding but I am pleased to report I am clocking up a good amount of time back in the kitchen. Phew! I hope your week has started well and is filled with happy moments...

~Red~ 

NB: This is my creation. I have no problem with you using this recipe or sharing it. I simply ask that you give credit where it's due as I always try to. Many thanks...Namaste. ~R~

  

Rocket & Roses Sweet Brown Rice and Aronia Berry Dessert (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Soul Asylum ~ So Close
Styx ~ Babe
The Pretenders ~ Spiritual High
The Pretty Reckless ~ Heaven Knows
VAST ~ Thrown Away
Kenny Wayne Shepherd Band ~ Get It Together
The Fratellis ~ Tell Me A Lie
Doris Day ~ Bewitched
Melissa Etheridge ~ All The Way To Heaven
James Morrison ~ How Come
Joan Jett ~ Jezebel
Alter Bridge ft Christina Scabbia ~ Watch Over You
Thunder ~ A Million Faces 
Beth Hart ~ Sky Is Falling

Hello folks...I'm back from my Scottish Road Trip. 1509 miles later and we are back home with a car that limped into the garage for repairs. lol. Ooops. I was overwhelmed by the beauty of the Highlands and everyone we met was so welcoming. I will always look back with great fondness at my time lost in the Scottish Highlands, Isle of Skye and John O'Groats. Once I have sorted through all my photos I took along the way I shall share some of them with you. But that is a job I haven't had time for as yet. 

Yesterday I managed to get some serious time in the kitchen which as some of you will know has been scarce for the last few months. I cooked a Moroccan Lablabi Soup and a Marrakesh Vegetable Tagine that is served with a lovely homemade Turkish Harissa for a meal we are hosting tonight. Yes I am exhausted now but I had my iPod cranked high and I got through the three recipes with much smiling and some gentle dancing. lol. And then I had a slight mishap and managed to cover myself and half of the walls of the kitchen/breakfast room with freshly made Blackberry Soya Milk Shake. Yes I remembered to put the lid on the blender...the shake was actually in an airtight (HA!) storage cup. I simply shook it up before I was going to drink it...and BOOM...shake everywhere. Bright purple shake...in every crevice. Urgh! lol. Anyway....

Today's recipe was a successful attempt at making a sweet rice based dessert that wasn't overloaded with sugar, heavy and rich due to the creamy element but still remained a comforting autumnal dessert. During the first couple of days in Scotland I found a berry that I had never heard of before. Aronia berries are quite common up there and are a robust tart berry that needs to be cooked before consuming. And as I was buying them I already had this recipe planned out. Thankfully I have a great memory because I had to wait until I got home until I gave it a try. lol. 

Since I sourced short grain brown rice I have been addicted to it, so use it at every opportunity. I have also been enjoying almond milk of late and the odd very small amounts of coconut blossom sugar. (Very small amounts of the latter) So the sweet rice part of the dessert was very easy. I left the rice to soak in a bath of almond milk, filtered water and coconut sugar whilst I made the Aronia berry sauce. Then I placed the mix into my trusty rice cooker although I am sure you could place it in the oven and leave to bake until the rice is soft and sweet. I was busy that day so I opted for the convenience of the rice cooker. The sauce was a very simple idea too. I cleaned them, added them to a saucepan with coconut sugar and barely covered them with filtered water. And then left them to simmer although I did have to resort to mashing them with a potato masher as the little suckers really do keep their shape. lol. When they had broken down into a thickened juice I then blitzed them until smooth. 

The results were everything I hoped they would be. The rice was slightly sweet with a good texture and combined with the berry sauce was a delight to eat. It still had a richness that wasn't heavy on the tum. The berry sauce wasn't as sweet as most berry sauces and the Aronias natural tartness really lifted the sauce to a new flavour experience. I loved this dish...another good reason to go back to Scotland..to harvest more berries. lol. It is also delicious served cold...

Rocket & Roses Sweet Brown Rice and Aronia Berry Dessert

Rocket & Roses Sweet Brown Rice and Aronia Berry Dessert     Serves 6-8
(Original recipe from the Rocket & Roses Vegan Kitchen)

8 oz aronia berries, rinsed and drained well
2 tbsp coconut sugar 
filtered water, enough to just cover the berries in the pan

12 oz short grain brown rice 
2 tbsp coconut sugar
940 ml almond milk
235 ml filtered water 

Add the rice, coconut sugar, milk and water into a bowl and stir well. Leave to soak for 30 minutes. Then transfer to a rice cooker/oven and cook until the liquids have been absorbed and the rice is plump and soft. 

Add the berries, coconut sugar and water to a saucepan and bring them to a boil. Reduce the heat and simmer for 10-15 minutes. Using a potato mash, gently mash the berries whilst they simmer. Stir and leave to simmer until the pulp has blended with the cooking water. Approx a further 10 minutes. Then pour into a blender and blitz until you have a smooth sauce. Leave to cool. 

To assemble: Spoon the sweet brown rice into a warmed serving dish and then spoon/drizzle the sauce over the top. 

If you want the added creaminess that I don't lol. Try warming some almond milk to drizzle over before the berry sauce. Then serve...

Enjoy! 

Thanks for stopping by and loyally coming back during this hiatus. I hope your weekend is a splendid one...

~Red~

NB: This is my creation and I am very happy for you to use the recipe and share it. I only ask that you give credit where it's due as I always try to. Many thanks...Namaste ~R~ 



 









 

I'm back and with olives dishes....

Rocket & Roses HQ Play List:

Wilko Johnson/Roger Daltrey ~ Going Back Home album

Hello folks..wow what a beautifully long weekend away, so good that I am struggling to get back into the swing of things here. Windsor was just as you would expect...packed with international and national tourists. But we were staying at a hotel close by, so we were able to get there very early and thankfully miss most of the busy, busy moments. The castle really is like something lifted straight out of a fairytale. Strange to visit a castle that isn't a ruin. We did do the double decker bus tour of Windsor. We sat at the back of the bus...big mistake..although a very funny one. It had rained the night before and so every tree we passed...and there were many...we got showered with water, leaves, seeds and bugs. However we just went with it and were collasped in laughter almost all of the way round the tour. A treasured memory made. 

Our accomodation, The Grovefield House Hotel, was really nice despite having no air-conditioning...we had to resort to having all windows wide open and two fans blowing all the time because we had ridiculously hot humid weather day and night. I know those of you who live with this kind of heat all the time will be shaking your heads at this...but we Brits just ain't up to it! lol. Oh hush! The hotel was part of a small chain of hotels and for that, it thankfully hadn't lost its character. We even had a very Manuel/Fawlty Towers waiter at breakfast...well if Manuel had been 20 years older and Italian. He rocked. We took trips out to Henley-on-Thames, Marlow and Upper Wycombe and tried to spend as much time near the water. But before we knew it we were slinging our bags back into the car and heading home. The only downside to the break was eating...it was a nightmare to find good vegan and gluten-free food. I mainly lived on salad sandwiches...not great. It was a relief to get back home and start plotting foods that I had missed whilst gone. All in all though it was a really relaxing and visually satifsying weekend. 

On our way back to the hotel on one of the days we saw a sign for a cafe that was part of Dorney Court Tudor Mansion. Our interest was piqued and we made our way down the dusty and very bumpy trail...to find an oasis of lush greenage in a plant nursery that surrounded the most wholesome and unpretentious cafe ever. It had many vegan offerings on its menu boards but I had already eaten so had to make do with a pot of green tea. They had a little shop attached to it and in there I found the most beautiful pottery olive bowls. My holiday treasure was purchased and stashed in the boot of our car along with some rather stinky aromatic smoked garlic bulbs. Mental note: no matter how well wrapped smoked garlic bulbs are...do not leave them in your car overnight!

How could I not buy these? For an olive addict it was was impossible to resist.

Sadly I have come back to overwhelming hosptial stuff so it's going to be an intense couple of weeks ahead. But I will be back as often as I can with recipes for you all. I also found some elusive white aubergine/eggplants yesterday so I can't wait to get creative with them. 

Thanks for stopping by and I hope this week is being kind to you all...

~Red~

Rocket & Roses Veggie & Chive Stuffed Globe Courgettes (vegan & gluten-free)

Rocket & Roses Holiday Play List:

Tina Dico ~ If I'd Sinned
KORN ft Amy Lee ~ Freak On A Leash (Live)
Anna Calvi ~ Fire
Billy Ocean ~ Caribbean Queen
Joan Jett ~ Good Music
Ed Sheeran ~ Wake Me Up
The Veronicas ~ This Love
Clare Teal ~ Messing With Fire
Hope & Russell ~ Am I In Love?
Metallica ~ The Unforgiven
The Animals ~ Don't Let Me Be Misunderstood
Phil Colins ~ True Colours
Gregory Porter ~ Water Under Bridges
Pearl Jam ~ Breath

Stuffed vegetables. I confess at one point in my life I would inwardly groan at the thought of eating yet another stuffed bell pepper. Stuffed marrow brings up images of my Mum devouring slices of the tasteless veg with a meaty filling..yuck! So my experiences weren't the best starting point. Then I started to experiment with different veggies. My first attempt at stuffing and baking onions was simply a nightmare of over cooked filling and crunchy under cooked onion and my earlier attempts at stuffing aubergines were quite frankly a disaster. Not good...no not good at all. And for those reasons I withdrew from the stuffed veggie cooking method.

It was ML who tempted me back to try a stuffed veggie one last time. I did nothing to help and was reluctantly agreeable to sitting down to try the results of an afternoons cooking. OK so ML knows me well because I was tempted in with the beany filling that was on offer but my hopes for enjoying it stuffed into courgette boats wasn't that high. Courgette...similar to a marrow...yep that was going to be one tasteless evening meal. I was very certain of this fact. 

Now I can admit when I am wrong...easily. And blimey how very wrong I was to have judged this very simple dish on my previous experiences. The courgette boats were tender/crisp and full of delicate flavour that held on to the stuffing flavours really well. I was bowled over by every mouthful and by the end of the meal I was wishing that there was leftovers for lunch the next day. And that, my friend. is how they get you hooked...lol. I hadn't tried stuffing a round courgette until earlier this year. It wasn't that hard and looked very pleasing to the eye so whenever I find them on offer I have to buy some. Told ya...addicted. lol. 

This filling came about from various leftovers I had in the fridge when I was doing a holiday clear out the day before we left for our holidays. (Which we are on right now and yes..the Lake District is still as beautiful as ever...see the Holiday Postcard of the Day after the recipe) Leftover brown jasmine rice, sweetcorn, herbs, bell peppers, tomato paste...you know that kinda thing. It smelt divine as I cooked off the filling in a skillet and the taste was perfectly savoury with that little hint of sweetness from the veggies and savoury edge from the fresh chives and rice. I ate mine for dinner that night and enjoyed every bite and yes...once again I was disappointed that there wasn't going to be leftovers..lol. Right back to the holidays....and tomorrow is that first posting for SUMA Wholefoods...

Rocket & Roses Veggie & Chive Stuffed Globe Courgettes

Rocket & Roses Veggie & Chive Stuffed Globe Courgettes     Serves 1-2
(Original recipe from the Rocket & Roses Vegan Kitchen)

2 globe courgettes, tops removed and flesh removed, leaving a thin shell

1 tsp coconut oil
1 baby leek, thinly sliced
1 garlic clove, micro-grated
1/2 of the courgette flesh, chopped
1/2 orange bell pepper, finely chopped
1 tbsp tomato paste
5 fresh chive leaves, finely chopped
heaped 1/4 cup sweetcorn
1/2 cup cooked brown rice 
generous amounts of freshly cracked black pepper

Preheat the oven to 350'F/180'C/GM 4 and place the courgette shells into a small baking dish. Set to one side. 

In a small skillet gently heat the oil and saute the leeks and garlic until beginning to soften. Then add the remaining ingredients and cook until the leeks are soft. Approx 5 minutes. 

Spoon the filling into the courgette shells and pack the filling down tightly and then mound the remaining filling on top. Gently press the courgette lids back on top. They won't close completely and you don't want them too. 

Place in the hot oven and bake until the courgette shells are tender/crisp. Serve...

Enjoy! 

Holiday Post Card of the Day:  

Derwent Water, Lake District. We enjoyed a boat tour of the waters. 

Thanks for stopping by and I hope your Monday has been a great one folks...

~Red~

NB: This is my creation and I have no problem with you using it or sharing it. I simply ask that you give credit where its due as I always try to...many thanks. Namaste ~R~  
 

Red's Cucumber Sushi Bites (vegan & gluten-free)

Rocket & Roses Holiday Play List:

Jose Carerras ~ Dreaming Of You
Foo Fighters ~ Let It Die#
Zac Brown Band ~ Toes
Nickelback ~ Holding On To Heaven
Justin Timberlake ~ (And she said) Take Me Now
Hot Chocolate ~ You Sexy Thing
VAST ~ She Visits Me
Jack Johnson ~ Sexy Plexi 
Megadeth ~ Skin Of My Teeth
Madison Avenue ~ Everything You Need 12"
Orianthi ~ Missing You
The Eagles ~ Take It Easy
Marvin Gaye ~ Come Get To This
Marilyn Manson ~ Personal Jesus 
(you have to love iPod shuffle..lol ~R~)


What fun we had making these cucumber sushi bites. I have been watching this new craze for cucumber sushi for a while now and finally decided to have a go at making my own. I liked the idea of them being so simple to make. I enjoyed making vegan sushi recently but the nerve wrecking rolling of the nori rolls gave me a grey hair! One! That's it. lol. I made these towards the end of a long day of recipe testing in the kitchen. I was fortunate to have Ann assisting me for the day so whilst i whipped up the filling for them..she patiently rolled each piece in black sesame seeds. A task that may have pushed the virtue I sadly lack. lol. 

I had some leftover cooked brown jasmine rice and an avocado. My new delivery of Wasabi powder had arrived earlier in the week and the three of them were the base from which I started. Now I feel it only fair to warn you that these look beautiful but are quite messy to eat so make sure you have a little plate at hand....or you could just use your hand as Ann did. I failed in this effort and had to rescue black sesame seeds from..erm...places that black sesame seeds should never go!! Yikes..lol. The finished dish had many layers of flavour and great textures. I was worried that the flavours would get lost in the potent cucumber flesh but it didn't. The cucumber gave it a refreshing burst whilst you enjoyed the savoury filling, crunch from the fresh veggies and the hit of heat from the chilli. We enjoyed ours and I look forward to making more...

Red's Cucumber Sushi Bites (vegan & gluten-free)

Red's Cucumber Sushi Bites    Makes 6 pieces
(Original recipe from the Rocket & Rose Vegan Kitchen)

1 thick cucumber, peeled and cut into 1.5" slices, seeds removed 
1/4 cup black sesame seeds 

1/2 of avocado, flesh 
1/2 tsp wasabi powder mixed with 3/4 tsp water into a paste
1 heaped 1/4 tsp  micro-grated fresh ginger 
1/3 red Birdseye fresh chilli with seeds, finely chopped
1/4 tsp Braggs or soy/tamari
1/4 tsp toasted sesame oil

1/3 cup cooked brown rice, cold

2 baby sweetcorn, cut lengthways into quarters
18 pieces of finely julienne strips of carrot 
28 pieces of finely julienne strips of mangetout

Sprinkle the black sesame seeds onto a teaplate and carefully roll the prepped cucumber slices in them until a good coating has been achieved. Place each piece gently onto a serving plate/s. Trust me..it's easier this way. lol 

Mash the avocado flesh until almost smooth and then add in the wasabi paste, fresh ginger, chilli, Braggs and sesame oil. Mix well to evenly distribute the ingredients and then set to one side. 

If you haven't already done so, now would be the time to prep the carrots, baby corn and mangetout. Add the cooked brown rice into the avocado mix and then stir well. Spoon the filling into the cored centre of each piece of cucumber. Making sure there is a heaped mound of filling on each one. Take a selection of the prepped veggies and push them carefully down into the centre of the filling. And then pack the filling around the vertical veggies. (I wanted to say erect but ML wouldn't let me...*shaking head*...lol) And then serve chilled...

Enjoy!! 

Holiday Post Card Of The Day:

View from Rose Farm...just beautiful, eh?

Thanks for stopping by and I hope you are having a great weekend...

~Red~ 

NB: This is my creation inspired by many others recipes I've seen. I have no problem with you using it or sharing it. I simply ask you give credit where it's due as I always try to...many thanks. Namaste..~R~