Lentil, Cheese and Stuffing Loaf

In my pre-Christmas online shopping spree, I mistakenly ordered a couple of packets of dry stuffing mix rather than ready-made stuffing. By the time it gets to Christmas my cooking mojo has usually expired in a puddle of goose fat.  I threw them in the back of the larder and popped into the shop for the stuffing I wanted. However, once all the festivities had passed, I found the stuffing again and one of the things I like to use dried stuffing for is to bulk up meatloaf, it acts like breadcrumbs and adds flavour too. This time however, I decided to make a non-meat version, based on a couple of different Lentil Loaf recipes.

Lentil, Cheese and Stuffing Loaf
serves 6-8

180 g red lentils
240 ml liquid (I used wine, but you could use cider or water)
130g pack of stuffing mix, reconstituted as per packet instructions
135 g grated hard cheese (I used a herb cheddar)
1 egg, beaten

1. Place the lentils and the liquid in a pan and add just enough water to cover the lentils.  Bring to the boil and allow to cook almost until tender and until the liquid has been absorbed.
2. Mix the cooked lentils with the reconstituted stuffing, beaten egg and the grated cheese.
3. Line a 400g loaf tin with silicone paper and fill with the mixture.
4. Cover with buttered foil and EITHER bake in a pre-heated oven at 180C for about an hour, taking off the foil ten minutes before the end of cooking to brown the top OR place the tin in a slow cooker, pour boiling water around the tin (bain marie) until it is about half way up the tin and cook on HIGH for 4-5 hours.

I cooked mine in the slow cooker which kept it really moist, the texture is quite close and it cuts really well when cold.  I served it with gravy, but you could also serve with a tomato sauce.


The Lentil Loaf is also really good cold and makes a great packed lunch with some homemade coleslaw made simply with grated carrots, sliced red cabbage and a little leftover cream cheese dip from New Year as dressing. This was my lunch today and I really enjoyed it.

I'm entering this for Tea Time Treats the blogger event organised by Janie at The Hedgecombers and Karen at Lavender and Lovage.  The theme this month is Packed Lunches and it's being hosted by Janie.
I'm hoping it also fits with Cooking with Herbs  Great British Store Cupboard challenge, another challenge from my friend Karen at Lavender and Lovage.  Karen is asking us to use ingredients from the store cupboard as well as including herbs. As the cheese contained herbs and the stuffing mix contained sage, I think it should qualify.

I'm also entering the Lentil Cheese and Stuffing Loaf for Credit Crunch Munch  organised, and this month hosted, by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All  It's a thrifty dish, uses things that are in the store cupboard AND makes a great packed lunch!

Labels: cheese, Cooking with Herbs, Credit Crunch Munch, frugal, Lentil loaf, packed lunch, Stuffing, Tea Time Treats

posted by Janice @ 19:44 24 Comments

Cheese and Chive Scones with Marjoram and Marigold Cream Cheese

I love to make scones.  It's so simple to rub together the ingredients and a few minutes in a hot oven produces a fresh, soft and wholesome quick bread, perfect with soup, with cheese or in this case with a fresh marjoram infused cream cheese sprinkled with marigold petals.

Cheese and Chive Scones with Marjoram Cream Cheese
225g wholemeal self-raising flour
1 level tsp baking powder
50g butter or soft margarine
50g grated hard cheese (I used cheddar)
1 tbsp finely chopped chives
1/4 tsp chilli powder
a pinch of salt
1 egg
milk

2 tbsp cream cheese
1 tsp finely chopped marjoram leaves

A few marigold petals to scatter

For the Scones
1. Heat the oven to 220C, Gas 7
2. Put the flour and baking powder in a bowl and rub in the butter or margarine until the mixture looks like fine breadcrumbs.
3. Add the cheese, chives, chilli powder and salt.
4. Crack the egg into a measuring jug mix it with a fork and then make up the liquid to 150ml with milk.
5. Stir the milk into the flour and mix to a soft dough, add a little extra milk if required.
6. Turn onto a lightly floured table and gently roll out to about 1.25cm thick.
7. Cut into rounds, the size of the cutter will determine how many scones you make.
8. Place the scones on a greased baking tray, brush the tops with a little milk and bake for about 10 minutes or until pale golden brown.
9. Remove the scones from the tray and leave to cool on a wire rack.

For the Marjoram Cream Cheese
Mix the cream cheese with the marjoram, leave to infuse for at least 30 minutes.

Spread the cooled scones with the marjoram cream cheese and sprinkle with marigold petals.  Best served with a cup of tea.


I'm entering my Cheese and Chive Scones for Cooking with Herbs, the blog challenge run by Karen at Lavender and Lovage, this month's theme is Summer Herbs and Flowers - well I've given you both, enjoy!


The Love Cake challenge run by Jibber JabberUK is looking for savoury bakes in August, so my cheese and chive scones, with a little pinch of chilli heat, are a perfect match.

Labels: cheese scones, chilli, chives, Cooking with Herbs, cream cheese, Love Cake, marigolds, marjoram, Scones

posted by Janice @ 19:16 15 Comments

Slow Cooker Sausage, Tomato and Rosemary Casserole

Operation Dry Rot is finally progressing with construction rather than destruction now the order of the day.  However, I am still cooking without my stove, so Slow Cooker recipes are featuring heavily.  I like them because you can cook everything in one pot and there is less fussing around with the single electric ring and the microwave.

This is a simple casserole using everyday ingredients which make it tasty, thrifty and convenient.

Sausage, Tomato and Rosemary Slow Cooker Casserole
Serves 3-4
 6 pork sausages
1 seasonal root vegetable pack containing 3 carrots, 1 parsnip, 1 small turnip (swede), 1 onion.
2 large potatoes
1 400g can chopped tinned tomatoes
2 sprigs of rosemary
1 stock cube (I used beef)
1 tbsp vegetable oil 
salt and freshly ground pepper

1. Heat the oil in a pan and brown the sausages all over (I have a Sear and Stew Slow Cooker so brown mine in the cooking pot on the hob), slice the onion and add to the pan, turn down the heat and cook slowly for about 10 minutes.

2. While the sausage and onion are sauteing in the pan, peel the other vegetables and chop into small even sized pieces. You can cut the potatoes slightly larger as they will soften more quickly than the carrot and swede.






Bloggers Around the World has landed in GB and this sort of sausages are very much a British tradition, so I'm sharing this recipe at Chris's site Cooking Around the World.

Labels: casserole, comfort food, Cooking Around the World, Cooking with Herbs, Credit Crunch Munch, Rosemary, sausages, slow cooker, thrifty

posted by Janice @ 12:07 30 Comments

Summer Soup with Herbs

Even in the summer, you sometimes feel the need for a bowl of soup. This weekend I decided to make a pot of soup using summer vegetables and herbs. It's not a million miles from minestrone and was created with what I had available in the fridge and the garden.

Summer Soup
1 tbsp olive oil
1 large onion, chopped
4 stalks of celery
2 medium courgettes (zuchinni),cut into large chunks
200g carrots, peeled and diced
4 ripe tomatoes, deseeded and chopped.
1 ltr vegetable stock
salt and pepper
bouquet garni of rosemary, thyme, marjoram and chives
2 tbsp Orzo pasta (or other small pasta)
4 tbsp chopped flat leaved parsley

1. Heat the oil in a pan and add the onion, celery and carrots. Put the lid on, turn the heat down to medium and let the vegetables sweat for about 5 minutes.
2. Add the courgettes and tomatoes, put the lid back on for another 3 minutes.
3. Add the vegetable stock and bouquet garni and season with salt and pepper.
4. Simmer for 15 minutes then add the pasta and simmer for another 5 minutes until it is cooked.
5. Add the chopped parsley just before serving.


I'm entering this recipe for Cooking with Herbs run by Karen at Lavender and Lovage.
I'm also adding this to No Croutons Required. No Croutons Required is a monthly vegetarian soup and salad challenge.
It's hosted by Jac at Tinned Tomatoes and Lisa at Lisa's Kitchen.This month Jac is hosting and the theme is 'Seasonal'.
My seasonal ingredients are courgettes, tomatoes and herbs.

Labels: celery, Cooking with Herbs, courgette, herbs, No Croutons Required, Soup, summer

posted by Janice @ 15:26 7 Comments