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My parents were good at Christmas–they did my brothers and me proud.

December was a very exciting time.

It was the fifties–the second half of the 20th century.

Molly and Tony had grown up–spent their childhood–in the brutal first half .

They’d survived the war and were in their prime, building a family, relatively young parents for Peter and me though Ma was 40 when brother Jack was born.

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They were of a mind to enjoy it all–I guess and did their best to make it magical for us.

Ma always started early–making the cake and the pudding back in September–dripping a little brandy onto them each month.

A young woman au pair from Scandanavia introduced the advent calendar to the household–so the countdown started on the first of the month.

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It was sweet agony as we opened a box each day and the time ticked slowly by.

Late-ish on Christmas Eve, Santa sent a sign that he was overhead–a flame in the open fire turning greeny blue.

This was our cue.

Convinced–we eagerly scuttled off to bed. (Only later in life did we discover the trick of a teaspoon of salt cast on the flames by a scientifically savvy Dad!)

I never managed to wake up later than six on Christmas morningalways feeling the gorgeous weight of the stocking at the end of the bed–never doubting that Santa had come up trumps–apart from the perennial orange.

We weren’t allowed into the front room before eleven o’clock and the gap between a bacon and eggs breakfast (still indulged in chez nous) and eleven was difficult. The stocking presents were, of course, welcome and even interesting–up to a point; but eleven o’clock was the magic hour. That’s when we would move into the ‘family presents zone’.

Over the years, train sets, bicycles, puzzles, board games, footballs, cricket bats and cricket balls–how did my parents afford it on Dad’s modest British Rail salary?

(Years later, not long after they had both died, I was sorting through their DESK and found hundreds of unopened Lloyds Bank envelopes containing his bank statements. Dad’s answer to financial worries was clearly to operate in the land of the blissfully ignorant.)

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insouciant Dad?

The door to the “front room” was unlocked as the grandfather clock in the hall was chiming eleven and in we trooped  to the sound of Beethoven’s Seventh Symphony (no TV  ’til the sixties) on Dad’s treasured gramophone system–it was like entering wonderland.

The tree covered in lights and baubles, a coal fire in the grate (it was the time of London pea-soupers), a pile of presents for each person.

The pretty order of things was soon laid to waste in a sea of torn wrapping paper.

Bliss!

And the reassuring smell of the roasting turkey wafting from the kitchen confirmed there was more to come….

BONNES FETES as they say here to everyone, with

Many THANKS! Grazie! Merci! Gracias! 

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for your seasonal “Good Wishes” and continuing interest, over the past year–much appreciated.

…and to all a good night…!

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Meredith has been doing the shopping the last few days as I  stay in the warm and “get better” from a viral cold.

I’m beginning to think this is a great idea.

She comes through the door saying: ‘Here’s your Ready, Steady, Cook!* challenge tonight!’

A large bag of Brussels sprouts was one of the items a couple of days ago.

I looked in Health Eating for Life–I’m cooking from my new book!–and spotted this recipe.

In the book the recipe calls for cabbage–but I thought brussels would be a workable substitute.

The original recipe in Julie Sahni’s Classic Indian Vegetarian Cookery and was adapted by Rose Elliot. I have tweaked it a bit further….

It was more-ish and insulating on a “naughty December night” and would have been even better if we’d remembered the lemon!

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for 4

250gms/8oz red lentils

2 1/4 pints/1300ml stock–I use organic vegetable stock cubes

1/3 tsp turmeric

375gms/12oz tinned tomatoes–chopped into a mush

Rinse the lentils thoroughly.

Put them in a saucepan with the stock and the turmeric and bring up to the boil.

Cook at a gentle simmer for 45 minutes.

Add the chopped tomatoes, then set aside.

1 tbsp olive oil

1 1/2 tsp black mustard seeds

1 tbsp curry powder

onion–chopped

12oz brussels sprouts–outer leaves removed and halved

Juice of half a lemon

salt and pepper

parsley chopped to sprinkle over

Heat the oil in a new pan.

Add the mustard seeds and cook them until they start to pop–a couple of minutes.

Mix in the curry powder and let them cook for a few seconds.

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Add the onion and the sprouts and mix everything together well.

Cover the pan and cook for 5 minutes.

Add the sprouts and onions to the lentils.

Bring the mixture up to the simmer.

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Leave it simmering gently for 20 minutes.

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Season to taste with salt and pepper.

Stir in the lemon juice.

Sprinkle over the parsley (which we also forgot!)

It’s best served hot.

* Ready, Steady, Cook is a half hour TV show that pits two chefs, each with a member of the audience as sous chefs, against each other and the clock to cook from scratch the random contents of a bag of shopping.

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I revisited this dish on my blog a few days ago and was confused by my own description of my original recipe!

Confusionsloppiness–Meredith might say, such as omitting to indicate when the tomatoes go in and adding the white wine twice!!

I wrote it up two-and-a-half years ago–in my more stumbling early days as recipe blogger….

That said, it has been one of the most visited recipes on my blog (just after no-potato fishcakes!).

I enjoyed cooking (and eating) it again, but didn’t have the optional red peppers to hand to brighten the ‘look‘. The red chilis, already in the recipe, stood in (warning: do not to EAT them!).

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Local bonnet chilis–or “cardinals hats” [My name for them!]

‘Tis the season for a cosy chicken casserole–so here’s the recipe again–sans sloppiness (I hope!)

It reminds me of meals round the kitchen table at home in the fifties. It’s simple and inexpensive and would possibly stretch to a second meal–important factors for my mother, with a husband and three sons to feed on limited means.

Nothing exotic–except a little kick from the chilis, olives and peppers (optional)–comfort food really.

The low temperature of the oven helps keep the chicken moist–but you need to test for ‘doneness’.

If the juices run pink when you insert the tip of a knife into a leg joint–it needs a little more time.

100gm/4 oz  bacon/pancetta–diced small

3 sticks or a heart of celery– chopped small

1 medium onion–chopped small

1 clove of garlic–chopped

3 tablespoons olive oil

1 free range chicken–cut into 8-10 pieces and washed and dried

125ml/4fl oz white wine

125ml/4fl oz of stock–I use organic vegetable stock cubes

8oz/250gms tinned [canned] drained tomatoes–chopped roughly into a mush

3 to 4 sprigs of rosemary

3 small fresh red chilis–kept whole

1 red pepper–cut in thin strips (optional–but adds color to the dish)

a handful of juicy black olives–stoned if you have the time

a handful of parsley–chopped

set the oven at 160c/320f

  • Heat a tablespoon of olive oil in a large frying pan and sauté the onion, celery, bacon and garlic gently for about 20 minutes allowing them to colour–concentrating the taste.
  • Spoon the mixture into an oven-proof casserole.
  • Season the chicken pieces and heat another spoonful of oil in the frying pan.
  • Sauté them on a highish heat–turning them as they brown.

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  • Add them to the casserole.
  • Add the tomatoes to the frying pan and and stir vigorously.
  • Add the wine and stock,  scraping the residue into the mix.
  • Carefully pour this into the casserole.
  • Tuck in the whole chilis and the rosemary sprigs.
  • Turn over the contents, cover the casserole and bring to a simmer on the stovetop.
  • Transfer the covered casserole to the oven and cook for a further 30 minutes.
  • While this is in the oven, heat the third tablespoon of olive oil in the pan and gently sauté the strips of pepper–if using.
  • Add the peppers and olives to the casserole after 30 minutes and cook, uncovered, for a further 15 minutes in the oven. (This can be done on the stovetop too.)
  • Sprinkle with chopped parsley and serve.

We had it with baked sweet potato–but it would also be delicious with basmati rice.

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Those chilis are red hot and not for eating!

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As a follow up to publishing the launch date of my second cookbook,

Healthy Eating for Life

here’s the first recipe in that book–a warming dish for winter:

Chickpea and Pasta Soup

Worth considering for Christmas Eve or Boxing day evening [the 26th for American friends] !

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It has been eaten in Italy since Roman times.

The poet, Horace, wrote about heading for home and a bowl of leeks, pasta and chickpeas.

There are many variations on the theme of chickpeas and pasta.

A constant flavour is rosemary.

Serves 4

450g cooked chickpeas–tinned or bottled

6 tbsp extra virgin olive oil

carrot–chopped fine

stick of celery–chopped fine

small onion— chopped fine

garlic cloves–pulped with a teaspoon of salt

1 tbsp tomato concentrate

pinch of cayenne pepper (optional)

a sprig of rosemary 

a sprig of sage

750ml vegetable stock (I use organic vegetable stock cubes)

Parmesan rind (optional–this is just the leftover rind when you’ve grated all the useable cheese off. Save them for this soup!)

salt and black pepper

180gms small pasta (tubular is what I use, but any small pasta will do)

olive oil to swirl in each bowl

  • Purée two-thirds of the cooked chickpeas in a food mixer or blender (you can use a bit of the liquid from the tin, can or jar to loosen the mixture, if you wish)
  • In a large pan gently sauté the carrot, celery and onion until they soften–about 10 minutes.

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  • Add the garlic, the cayenne (if using) and the sprigs of herb, mixing them in for a couple of minutes.
  • Stir in the tomato concentrate and cook a further couple of minutes.
  • Stir in the chickpeas and the purée.
  • Add the stock and the parmesan rind (if using) and bring the soup gently up to the boil.
  • Add the raw pasta and stir well ensuring the purée doesn’t stick to the bottom of the pan.
  • Season and simmer until the pasta is done–adding more liquid if it gets too thick.

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  • Serve hot–with the addition of some steamed broccoli, si vous voulez!

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Along with its cousin, pasta e fagioli, these are my two favorite soups of the moment!

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POST No. 500!

 announcing

                  a BOOK-SIGNING in London for my new cookbook:

HEALTHY EATING for LIFE

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Come say hello and get your book signed on:

Thursday 16th January 2014

BOOKS  FOR COOKS

4 Blenheim Crescent (just of Portobello Road) Notting Hill,

London W11 1NN

http://www.booksforcooks.com/find_us.html

If you can’t attend and want a signed book, order via Books for Cooks and I’ll sign your copy  and they will post it on to you:

Tel 020-7221-1992
Fax 020-7221-1517

The bookstore has a café in the back serving  light lunch (arrive early to get a place!) or come for tea between  4.00 and 5.00pm on January 16th when I’ll be there signing books.

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Lucien (Lulu, Louby-lou, Lou), who died peacefully yesterday at the age of 15 plus, was a cat of many parts.

Grumplestiltskin, sleep-a-lot, loner, lounger, sybarite, guardian.

He was not a cat who easily showed affection like Marmalade or Ben. He was not a big greeter like Butterscotch who would roll over in the courtyard whenever we returned from an outing. Nor was he a cat that cared, in the sense that Pippa seems to care, when either of us are confined to bed and she decides it’s her duty to be with us.

He was a solitary cat, a cat apart, a cat set in his ways, a loner by choice–happy it seemed to spend hours curled up in favorite familiar places where he wouldn’t be bothered.

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He wasn’t a tolerant cat either and could be the scourge of newcomers–prowling round the kitchen at feeding time like Bill Sykes in a black mood

He was a “found” cat, who’d been separated from his mother too early–a rough start for anyone. After such a trauma, likely it was hard for him to trust anyone–one reason perhaps for all those years he spent in the garage with one sleepy eye on the cat-flap, guarding us from unwelcome guests!

It took him practically a lifetime to start cosying up on the sofa for a bit of telly watching in the evening rather than clambering arthritically onto the back of the sofa opposite, where his favorite folded blanket awaited him. For years no amount of cajoling would persuade him to change; he was a stubborn cat.

Meredith thinks that missing out on his mother’s milk for the vital first few days contributed to his physical difficulties later in life.

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He arrived at the front door in a cardboard box. He sat nervously in the palm of one hand–he was so small–not understanding that he’d fallen in the butter dish, as a friend used to put it.

He’d been found in her garden by the sister of a friend who knew we loved cats and that Pippa had just had a litter. Perhaps, our friend thought, Pippa could be persuaded to accept a small addition.

Meredith tried adding him to the line of tiny mites who were suckling at Pippa’s teats–but she was having none of it at first and quickly shook him off.

Meredith tried again, but no go. A little while later she watched Pippa walk over to Lucien, pause, then step forward to clean his face–as if he were one of hers.

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Lucien, Butterscotch and Marmalade.

Pippa had had a change of heart and accepted him into her litter.

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It was a significant bonding for both of them. They remained friends for life.

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Pippa was Lucien’s only close relationship, though he spent years pursuing Butterscotch, apparently the love of his life, with no success.

She was disdainful of him, clearly regarding him as a parvenu and beneath her!

All this doesn’t make him sound much fun but he did have a playful side most often brought on when the sun shone.

Even last week when he was clearly fading fast–the vet on a home visit had told us to our relief that we was not in pain–he spent part of an afternoon outside, following the sun round the front of the house.

Lucien loved to lounge in the open air, albeit often behind a tree and close to the garage and sometimes, very occasionally, he’d forget himself, throw care to the winds and simply let it all hang out!

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So why did we love him so?

We loved him for his difference, for his curmudgeonliness, for his contrarinessfor his independent spirit, we loved him to be precise– for being Lucien and unlike any cat we knew.

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…heralding my new book, Healthy Eating for Life!
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(My first book  Delicious Dishes for Diabetics is alive and well and readily available.)

Healthy Eating for Life is published by Constable and Robinson,  on January 8th, 2014– and is available for pre-order. If you’d like a signed copy and live near London, I’ll be at Books for Cooks in Notting Hill on Thursday, January 16th, from 4pm-5pm. (If you can make it to Books for Cooks, please reserve your book with them ahead of time.)

From the Intro:

“Healthy eating for life”

What’s this?

Sounds like something handed down by a crusty old judge–a life sentence of eating humble pie for past sins.

“Prisoners at the bar, you have sinned most grievously, eating too much of the wrong stuff for too long. Bad habits must be punished! I therefore have no alternative but to sentence you to—HEALTHY EATING–FOR LIFE—take them down!”

Ouch!

But NO! Emphatically no!

This book is not promoting a diet of worms, grapefruit or any of the strict rule-ridden diets that are so guilt-inducing and hard to stick with.

It’s a book for people who love good food and enjoy cooking it or at least are willing to try. All manner of food, cooked in all manner of ways—a balanced diet, avoiding extremes.

“No one is born a great cook one learns by doing.”–Julia Child

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We woke up to the news that our friends’ organic Tuscan olive oil won First Prize last night at the local Tuscan competition!

Complimenti, Keith and Helen!

Here’s their website for Boggioli, pictured below–1100 olive trees on a hillside in the Valdarno south of Florence: http://www.boggioli.com/

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The judges got it right–the oil we brought back last week is exceptional.

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We arrived at Boggioli this year, as last, in a rainstorm that disrupted the olive picking process.

Our usual contribution to the work–gathering the olives into the plastic paniers and pulling out any twigs and small branches that have fallen in–was minimal–limited this year to one afternoon.

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The torrential rain had made it impossible for the five-man team of professional pickers to work. This left Keith with a problem: He had booked a visit to the frantoio (oil processing plant) but only had a small quantity of olives waiting to be transported from the previous day’s limited picking.

Olives begin to degrade fast and waiting more than two days might affect the overall quality of this year’s yield. So to make up the quantity a little, Keith, Helen, Meredith and I picked some trees nearest to the house where the ground is flat and relatively dry.

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Pas grand choses but it was fun and made more sense of the next morning’s trip to the frantoio.

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The health benefits of extra virgin olive oil are well known–and Tuscan oils are especially highly prized.
Keith and Helen’s dedication to the cause has been justly rewarded.
We sped home last week with our precious cargo on board–highly prized now in more senses than one!

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Our friend, Romaine Hart–a wise counsellor–was adamant last night that we were not getting enough PROTEIN!

Our tales of how long it’s taking to shake off the virus that has been a companion (on and off) for nearly three weeks was all the proof she needed.

So we agreed that a couple of lamb chops for lunch today would be a step in the right direction.

Vegetable soups–all very well, but they need backing-up!

We are eating meat less frequently now.

This is reflected in the meat section of my new book,  Healthy Eating for Life (to be published January 8th–my birthday!).

I awake this morning intending to visit Lautrec’s Friday market, pick up some lamb chops from the local butcher and see what’s up. 

It’s a chilly, grey November day and I light the fire.

My determination wavers and I start to think, “Maybe chops tomorrow–how about a heartwarming vegetable soup?”.

Then I remember this soup from my first book–and rationalize: White beans are a good protein source!

I picture it steaming in a bowl with a swirl of the new, green olive oil and thoughts of driving to Lautrec disappear in the mist!

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for 4

1 clove of garlic – peeled and chopped

8 tbsp olive oil

2 tbsp parsley – chopped
1 kg/36 oz canned or–preferably–bottled white beans – drained and rinsed

salt and pepper

250 ml/1⁄2 pint/1 cup vegetable stock

toasted wholewheat bread with a little olive oil

for 4

Sauté the garlic in the oil gently until it colours.

Add the parsley and stir a couple of times.

Mix in the beans, salt and pepper.

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Cover and cook gently for about 5 minutes to warm through.

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Purée a quarter of the beans in a mixer and return with the stock to the pan.

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Simmer for another 5 minutes.

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Check the seasoning.

Serve over the toast with a swirl of olive oil in each bowl.

Optional: Sprinkle chopped parsley over the top before serving.

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I feel pretty invested in this day–November 14th–each year. World Diabetes Day…

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Frederick (Fred) Banting, who would have been 122 today (!) was one half of the Canadian duo (the other was Charles Best) who by discovering insulin, prolonged the life of my mother Molly Ellis and millions of other diabetics worldwide.

“With the relief of the symptoms of his disease, and with the increased strength and vigor resulting from the increased diet, the pessimistic, melancholy diabetic becomes optimistic and cheerful. Insulin is not a cure for diabetes; it is a treatment.”

Sir Frederick Banting, Nobel Prize Lecture, 1923

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Dr. Banting and Dr. Charles Best (a medical student at the time) worked together at the University of Toronto where they discovered a method to extract the hormone, insulin. It was a fundamental breakthrough in the treatment of diabetes.

Insulin is central to regulating (metabolizing) sugar and carbohydrate in the body. Without it there was little hope of survival for millions who, like my mother, were diagnosed with Type 1.

On January 23rd, 1922–a historic date–they tested their insulin serum on 14-year-old Leonard Thompson–who experienced almost instant relief. He survived into his thirties.

My mother, Molly, often referred to Banting and Best as her saviours–and they were.  Diagnosed in her mid-thirties, she survived for over 30 years, dying from a diabetes-related heart attack at the age of 68. ma3img_0044_2

November 14th is also the anniversary of my father’s death–30 years ago. Tony would have been ten days into his 99th year today. Image 83 RIP Mum, Dad and Dr Banting.

Millions of people have diabetes but are ignorant of it (for Type 2, there are often no symptoms in the early stage). It’s diagnosed by a simple blood test.

http://www.diabetes.org.uk/

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