BeeBee's 365 Challenge

for the little things that make me happy

Day 270: Heavens Above














This week the weather has been one heck of a shock to the system.

The soups have come out for lunch and casseroles are back for tea time. The slow cooker isn’t quite sure what has happened to it!

On Monday I was overly excited about doing a jarred pasta bake. (I’ve still not worked out a way to do the same thing at home without the jar!)
A creamy tomato and herb pasta bake so good on a cold wet day, especially when served with a chunk of garlic bread.

Today I am doing a Sausage Casserole. Baked beans, red peppers, sweet onions, and a touch of Chilli Jam to oomph up the heat and adds a sweetness to the sauce. I’d say this was going to be a recipe entry, but really it’s a chuck it in and leave it meal. I cook of my onions and peppers a little first and brown the sausages (otherwise I find they tend to crumble a bit too much!).

This autumn favourite will make it’s way to my plate with a mountain of mashed potato. Comfort food at it’s very best!

21-Day Challenge: I’m still r0cking it! Best decision I made this week.

Today’s Activities: A hot bubble bath and a book.

BeeBee x

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Day 264: How to…. Make Pineapple, Lime and Chilli Relish

Finding myself at a loose end with a very ripe pineapple and no will to actually want to eat it yet (I had bought the fruit 2 weeks before but it hadn’t wanted to ripen up so went off the idea). I had also bought a new recipe book: Jam, Jelly & Relish by Ghillie James.
The preparation is exceedingly simple, and overall the process is easy too – if a little long.

Makes about 1 litre (and will keep for about 6 months)

1 large ripe pineapple, peeled and cut into medium-sized pieces
2 red onions, peeled and chopped
5cm piece of fresh ginger, peeled and chopped
2 long red chillies, deseeded and chopped
1 small bunch coriander, steams and leaves chopped but kept separate
225g granulated sugar
225ml white wine vinegar
juice of 3 limes
2 teaspoons fish sauce (nam pla)
1 teaspoon soy sauce

Put all the ingredients (bar the coriander leaves) into a large pan, and gently bring to the boil. (Try not to get too close to the vapours at this point they’re on the strong side). Simmer for 1-1.5 hours, stirring every now and then, until most of the liquid has evaporated and the rest looks syrupy.

Stir in the coriander leaves, then immediately transfer to warm sterilised jars and seal.

It has a zingy sweet taste, not overly spicy but if you’re not keen on too much spice you could cut the chillies back to just one.

Today’s Activity: Doing a scavenger hunt with the Beavers out at Givendale.

BeeBee x

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