You will need... paper, scissors, glue and an insatiable urge to do something creative.
Don't worry about the ironing - it's not going anywhere...
Sunday, 30 June 2013
...a different kind of post this time. Getting creative in the kitchen! Now I don't pretend to be any great cook - but what I do, I do well, without too many disasters - unless there's baking involved then I can get a bit forgetful or distracted. To me baking is more like science - it's a bit more exact and a lot less forgiving! Anyhoo when it comes to rustling up a quick tea for the family, meatballs are a bit of a winner. I always make plenty and keep some aside for after in case anyone wants a cheeky wee meatball sandwich later on! Just remember to put them somewhere the cats can't get to 'em them otherwise there'll be no extras for later ( ...the voice of experience...). These meatballs are made with a packet of beef mince, some crushed up crackers or breadstix - it just depends on what's in the cupboard, always lots of garlic powder, salt and ground pepper and an egg. I usually go for the garlic powder instead of fresh as I don't like coming across really chunky garlicky bits when I'm eating them. I find garlic powder flavours them a bit more uniformly. Maybe I just need a new garlic press... Sometimes I use lots of chopped fresh herbs, sometimes I use freshly ground cumin and crushed chillies - sometimes I use all these things at once, it just depends whether the kids are having them too as my girls haven't got the taste for anything too spicy yet! So once the ingredients are all in the bowl I like to get stuck into the mixture with my (clean) hands and kinda knead everything together into one giant meatball. Once this is done, I let the mix chill out in the fridge for half an hour to let the bread/cracker crumbs settle in and the flavours blend together. Once out of the fridge I shape them into little balls and brown them in a frying pan. No need for any oil they give up plenty of their own. Once they have been browned I take them out and finish cooking them in a large pot which contains a carton of passata. Keep the heat quite low and simmer for maybe 20 mins with the lid on the pot to keep the passata nice and juicy. Serve on a bed of spaghetti and get stuck in! Salad on the side and a nice glass of red is always nice addition which makes it a bit posher for the grown ups too! The girls love a bit of finely grated cheese on theirs too - that's their version of a less smelly, kid friendly, parmesan! So, there you have it! Dining Chez Strachan! It might not be the finest of dining but it's fresh and good for you!
Bon Appetit mes amis!
These babies are going in the frying pan!
Come and get it!!! (as long as you're not veggie! Soz!)