Misty Mornings, Dimensional Travel, Clementines

This morning I got up early and went out into the foggy misty morning, over field, through hedges and down to the river. Walking in the mists across the fields always feels like I am walking between the worlds, wandering in and out of the dimensions at will. It becomes a walking meditation flowing with nature and hearing the calls of all those beings wandering in the mists between our world and theirs.

When I eventually come back in to the kitchen I am renewed, energised and inspired. Of course there is the all important first and only cup of fresh coffee to be made and imbibed while choosing the music that inspired the above recipe. Still a cold and foggy day outside, and the only place to be is in a warm kitchen filled with music, a sage green candle burning, and some incense burning – a new delivery incense made in Santa Barbra of all places – such amazing aroma - shifting into a higher vibration and cooking and creating to create soul nourishing, light and flowing, heart warming food.

Requests were made for stew, a hearty winter casserole of chicken and vegetables – ‘something to stick to ya bones’ – and yet that wasn’t the energy that returned with me.  I wished to create a summery golden, dish that was bursting with light and harmony and reminiscent of warm days in the garden eating and laughing.

The music of the moment was the Bliss album – Hundred Thousand Angels.
A Hundred Thousand Angels

Another track that invokes a full throated sing along is I am the Light

Looking round the kitchen I saw an abundance once more of Clementine’s – they seem to multiply in the fruit bowl until they spill over and shout out for attention.

I went into the depths of the kitchen cupboard to dig out the perfect cooking dish – a Spanish terracotta dish I bought years ago in Spitafields market, after failing to buy one in Spain.

INGREDIENTS

2 chicken breasts, cut in half lengthways

2 small leeks, sliced in small chunks

1 red pepper, sliced thinly

1 sweet potato, sliced into small chunks

Juice of 12 Clementines

1/2 pint water

1 teaspoon vegetable bouillon

Salt,

Freshly ground black pepper

Fresh or dried thyme to taste

METHOD

Pre heat oven to 190C/ Gas Mark 5

1. Put chicken and vegetables into the dish. Season and add thyme and bouillon powder.

2.  Add clementine juice and water and stir a little to mix in powder.

3. Use tin foil to cover the dish and put into preheated oven.

4. Cook for 1 hour and then take out to check chicken is done. Taste and adjust the seasoning as required. At this point I add a little orange zest and use cornflour paste to thicken.

5. I served this with Soba Pumpkin and Ginger Brown Rice Noodles

Soba Pumpkin and Ginger Rice Noodles

So a fat free and gluten free dish - you can serve this with brown rice or even potatoes, but I found we enjoyed this light citrus summer dish as an antidote to the winter blues.

Samhain Blessings and Pumpkin Solace sans Marmite

There is something about Samhain and the Autumn that brings me to yearning for warming comforting food - especially when the day begins with mist and fog, and the cloud never lifts. A blazing fire in the garden with Bay leaf trimmings, Rosemary and pine brings those cleansing and farseeing feelings and energies to all who inhale that scented smoke. What better to follow an invigorating fire that kickstarts the new year of incoming energies, than a heartwarming Pumpkin soup with a little kick.

A beautiful pumpkin and so many ideas and ways to go with this wondeful fruit for the autumn season. I look forward to my squash season and will order a box of various squash for the season. I had 2 pumpkins and several other varieties. My favourite are the crown prince squash which have the orange flesh and an incredible sweetness when roasted.

Normally I would make a heavy meaty textured soup with marmite and green tomato chutney, chilli and sage and thyme. This time I was looking for a flavour and texture that resonated with my energies in this moment - so very different to last year, much higher and more delicate to be reflected in what foods, textures anf flavours I use to nourish myself ( and any who wish to partake.)

I have been cooking with a Lebanese 7 spice mix - Nutmeg, Ginger, Allspice, Fenugreek, Cloves, Cinnamon & Black Pepper. I have been using it with meatballs, or for some spicy potatoes.

So first things first - for a robust flavour, in as much as Pumpkin has flavour, always roast the pumpkin.

PUMPKIN SOUP

1 medium pumpkin

1 small acorn squash

2 tablespoons Lebanese 7 spice mix

Marigold Bouillon made up into 1.5 litres stock

Pomegranate molasses

Olive oil or sunflower oil

Lime Juice

Salt

2 shallots, or 1 small red onion

1. Chop pumpkin half and scoop out pumpkin seeds and stringy goop. Save the seeds to dry out and toast with tamari and sunflower seeds.

2. I don't skin the pumpkin until its cooked because it is way easier then to do so. Put pieces of pumpkin and squash in large pan - I have a large enamel pan that always feels right for this kind of roasting. Add a couple tablespoons of olive oil or any vegetable oil and the spices and toss the pumkin until coated - use your hands. Add a sprinkling of rock salt.

3. Roast at 190C or Gas Mark 5 for about 30 minutes until the pumpkin is slightly charred around the edges. Remove and leave to cool for a few moments.

4. Slice a couple of shallots, or finely slice a red onion - it rather depends on what you intuit to be the right colour for the dish- each person is different.

6. Add a knob of butter to a large pan - I have my Granny's soup pan I always use - and a couple of glugs of olive oil. Add the onion and cook slowly until it is translucent.

7. Take the pumpkin and squash flesh off the skin, and add to the pan -and put the lid on and allow to sweat for a 5-10 minutes. If it seems to catch add a little more butter or oil.

8.  Take the lid off and stir around and then add the vegetable stock - I use marigold bouillon for convenience.

9.  Turn up the heat and allow to simmer for about 35 minutes - and when the liquid has reduced and the soup is thickening take off the heat and liquidize. I use my liquidizer and a jug- the simplest way for me.

10. Return to the pan and taste and season as needed. Add a a couple of teaspoons pomegranate molasses and a couple of squeezes of lime juice. Allow to simmer for 5 minutes and then add some creme fraiche.

11. I served with Apple and Guinness Soda bread.



The Music for this little excursion into texture was a new album courtesy of my brother - http://youtu.be/ZgRnLM9Vi24

http://youtu.be/Se9yBvqQHxk



The following day I was moved to add the remainder of the Red Cabbage with apple and juniper berries to the soup, adding a whole new level - perhaps the background music inititated that move - Quivver remix of Led Zep - Babe I'm gonna Leave