I've been missing an action. When I made my last post on 5th of December, I had no idea it would be nearly a month before I was back.
I've been looking forward to this time of twixmas as an opportunity to sit down and write up the recipes that I've been concocting over the last month but as a lot of people I've been down with a horrible lurgy, two lethargic to pick up a pen. Aside from 3 days I pretty much have not lost my appetite so there has been a lot of cooking and now I'm trying to remember all the stories I wanted to tell you.
One success has been the winter slaw, so delicious that on one of my down days I think it was all I ate, but there was a big bowl of it. The honey dressing is really comforting and pairs well with the sweetness of the apple. Today I'm going to serve the slaw alongside a ham and leek tart.
I had some custard left over from making the tart and while out on a walk with Floyd, mulling over what to do with it, I came up with an idea to bake with apples, the recipe will need some refining but I'm sure this is something I will be posting about in the new year.
Winter slaw
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 lemon, juiced
2 tbsp olive oil
1 tbsp sunflower oil
1 tsp clear honey
1 tsp wholegrain mustard
1/4 red cabbage, finely sliced
1 apple
1 large carrot
200g cooked beetroot
Method
In a small frying pan, toast the fennel and cumin seeds.
Mix all the dressing ingredients together.
Chop the apple, beetroot and carrot into matchsticks and add to a large bowl when the cabbage and seeds.
Pour over the dressing and mix well.