dear diary ~ changing seasons, changing menu

By the time you read this we might be well on our journey (hope so) – stocked up with a couple of home made meals for the first two days (we are self-catering). After months of salads and plates of cold food I am really looking forward to eating some old favourites more suited to this cooler and very wet weather. I don’t know about you but I feel like I went to bed one day in summer and have woken up in autumn; the change overnight was so sudden here. I wasn’t quite ready.

With a change of menu in mind – nothing beats a good nutroast and it is so easy to transport…as long as we don’t forget to get it out of the freezer and yes we have been there, done that and got the t-shirt. The worst ever time I recall was forgetting to get Sweetie’s first birthday sponge cake out of the freezer to take with us to decorate at my daughters 70 miles away – good old Co-op came to the rescue.

This nut roast recipe above that I often use is a firm favourite, easy to make and uses up any celery, carrots or mushrooms at the end of a week or like now when we are going away. I will put the recipe page up on the drop down recipes above for anyone interested. If you like nutroast do try it you won’t be disappointed.

Once cooked and sliced it is a good standby for the freezer providing a homemade ready meal that can be microwaved in minutes. I generally serve it with mashed or roast potatoes, Brussel sprouts or cabbage and roast parsnips, I also add in a couple of small Yorkshires too. The meal would not be complete without lashings of gravy (vegetarian of course) with a splash of Henderson’s relish added (coming from Sheffield what else would I use)? Another unusual quirk of mine is to serve it with a spoonful of apple sauce as you would for pork, I think it goes so well with the nutroast.

Saturday night was Shepherds Pie with brown lentils, topped with swede and potatoes mashed together, a sprinkling of parmesan and a scattering of cherry tomatoes cut in half to provide some colour.

I feel quite smug and organised when I prepare the veg ahead of time ‘Mise en Place’ style though more often than not this is not always possible but it certainly makes life easier if we are late home and making Shepherds Pie from scratch takes far too long when you are a little ravenous.

DH prepped the veg for a curry yesterday morning and made enough for our evening meal and for us to take with us to Cheltenham. I will pack a packet of Tilda wholegrain basmati rice that will cook in 2 minutes in the microwave (I did check there is a microwave!)

My autumn menu plans will feature a lot of the old favourites – roasted veg lasagne, stuffed courgettes, baked potatoes and a medley of vegetables in a creamy cheese sauce. And I have a new soup recipe to try – Cream of vegetable and herb soup with celeriac and parsnip.

DH has taken to stewing the plentiful punnets of plums and apricots I have been buying in Sainsbury’s – often at a reduced price. Accompanied with some creamy Greek yoghurt or creme fraiche it makes a lovely simple dessert or breakfast.

And a neighbour gave me a carrier bag full of eating apples. I think they must be Pink Lady or a similar variety because inside they are a most wonderful rose pink colour. DH cooked them and then froze them in individual little pots and the left overs went to make an Eve’s pudding.

We shared one last night….. just to try it out of course …and yes it did taste good even better as we don’t normally have a pudding – the other one is travelling with us.

As soon as we return from our few days away I have promised myself an irresistable chocolate and pear pudding while there is an abundance of pears in the shops.

When I received the final details for the little flat we are renting we found out the number is 58 – the same number as our first student house in Cheltenham though not the same road.

But how co-incidental is that?

Can’t wait now to see this exhibition, all our old haunts and all the changes.

Back soon x