Travelling Coffee Girl Friday 3rd Feb

So on Friday, my travels took me down to Morecambe, Silverdale and Arnside.  It was another fabulous day out there and here are a few snaps from the day.  I do love Arnside, looking forward to summers evenings, going there after work for fish and chips and a walk along the Prom.  Come on Summer, I’m waiting!!

Thai Root Vegetable Curry

This went down a treat, Martin had 3 platefuls!

Serves 6

All veg, peeled and chopped into large chunks

3 Sweet potatoes

 1 Sweede

4 Carrots

3 Parsnips

2 Turnips

2 Onions, chopped

50g Root ginger, peeled and finely chopped

2 cloves of garlic finely chopped

1 Red Chilli, finely chopped

6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree

200ml Hot vegetable stock

6 tbsp soy sauce

1 tin of coconut milk

To Finish 

1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.

2. Put vegetables back into pan and add stock, soy sauce and coconut milk.

3. Place in oven for 1 hour until veg is cooked.  Check for seasoning and stir in chopped coriander.  

4. Serve with Jasmine scented rice.

2 handfuls of chopped coriander

Thai Root Vegetable Curry

This went down a treat, Martin had 3 platefuls!

Serves 6

All veg, peeled and chopped into large chunks

3 Sweet potatoes

 1 Sweede

4 Carrots

3 Parsnips

2 Turnips

2 Onions, chopped

50g Root ginger, peeled and finely chopped

2 cloves of garlic finely chopped

1 Red Chilli, finely chopped

6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree

200ml Hot vegetable stock

6 tbsp soy sauce

1 tin of coconut milk

To Finish 

1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.

2. Put vegetables back into pan and add stock, soy sauce and coconut milk.

3. Place in oven for 1 hour until veg is cooked.  Check for seasoning and stir in chopped coriander.  

4. Serve with Jasmine scented rice.

2 handfuls of chopped coriander

The Travelling Coffee girl

When I am not being a domestic goddess, I work as Sales Manager for Farrers Coffee, Kendal.

We are one of the oldest idependant coffee roasters in the country and also blend the famous “Lakeland Special” tea.

I have the best sales area in the world, The Lake District!!  Very lucky to get to travel round Cumbria visiting my customers and picking up some new ones on the way.  I also go down to North Lancashire which is still nice.

So as well as my cooking was going to share some pics of the travelling coffee lady. These pics are from Thursday when I went up to Keswick.

Finally getting going with this blog

Hi there

New to this blog stuff but after my Twitter hubbie Adam has bought me smilfcooks domain name, it is only right that I get on and do some blogging!!

Last weekend had some friends round for dinner, the said friends are veggie and this always inspires me to create something really tasty.

So for starters we had Slow roasted peppers, filled with cherry tomatoes, garlic, rosemary and anchovies for the non veggies!  For main course had Thai root vegetable curry with Jasmine scented rice.  Recipes will be available to view shortly.  They seem to like it, as Martin had 3 platefuls of the casserole!

My aim is to try a new recipe a week and will share with you and maybe we could all make the recipe on the same night?

Gina aka Smilfcooks

🙂

 

 

Slow roasted peppers

P24

Slow roasted peppers with cherry tomatoes, garlic and herbs

Pre heat Oven to 160

Use 1 pepper per person

Cut pepper in half, de-seed and place on a baking tray cut side down.

Drizzle with Olive oil and place in oven for 30 min.

After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.

Serve with some Rocket and crusty bread.

Slow roasted peppers

P24

Slow roasted peppers with cherry tomatoes, garlic and herbs

Pre heat Oven to 160

Use 1 pepper per person

Cut pepper in half, de-seed and place on a baking tray cut side down.

Drizzle with Olive oil and place in oven for 30 min.

After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.

Serve with some Rocket and crusty bread.