The Food Page

Cor blimey,  only one blog update and already a complaint that the food page was missing.

Our Breakfast Muesli

It’s very simple, there are no fixed ingredients and no particular quantities but each batch will contain some or all of the following: -

  • Porridge oats - The better the quality the creamier the muesli.
  • Walnuts
  • Hazelnuts
  • Brazil nuts
  • Macadamia nuts
  • Pine nut kernels.
  • Pecan nuts (currently our favourite)
  • Almonds - always.
  • Sunflower seeds
  • Linseed
  • Pumpkin seeds
  • Dates, we always include lots of theses cut into pieces as they give the main sweetness.
  • Dried banana slices (broken into smaller pieces)
  • Coconut shavings, sometimes toasted.
  • Dried cranberries.
  • Dried blueberries
  • Raisins and sultanas, we don’t include these but many like them.
  • Anything else you fancy

We mix enough of the ingredients together in fairly random quantities (you will soon learn how you best like it) to fill our old Tuppaware box which in turn gives us around a weeks worth of breakfasts.

Rosemary’s Yummie Curry

Ingredients - 

1 kg braising steak
2 tsp Garam Masala
2tbsp natural yoghurt
2/3 tbsp olive oil
2 large sweet onions (finely chopped)
2 Cloves of garlic, finely chopped
2.5 cm piece ginger - grated
2 tbsp tomato puree
1 tbsp caster sugar
1x400 gm tomatoes, tinned
400 ml beef stock
Handful fresh coriander
3/4 cardamon pods
7/10 curry leaves
3 long green chillies

Spice Mix
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
2 tsp mild curry powder
1/2 tsp ground turmeric

Sprinkle beef with garam masala, add yoghurt and mix. cover and marinade overnight (in fridge) or for at least 30 mins.

Toast coriander, cumin, fennel, and fenugreek seeds in a dry pan over a high heat after which, place in mortar (or similar) add salt and grind to a powder. Stir in curry and turmeric powders.

In a large pan heat a thin film of olive oil, add onions, garlic and ginger, stir, cover and cook on a medium heat for 8 to 10 minutes.

Add a little more oil and the spice mix then stirring continuously, cook for 2 minutes.

Add the tomato puree and sugar and continue cooking over the medium heat until the onions are lightly caramelised.

Add the chopped tomatoes, fresh coriander, cardamon pods, curry leaves and whole green chillies.

Add beef, partially cover - simmer for 3 - 4 hours occasionally stirring gently


Roasted Sea Bass Fillet.

This was the main course of a meal we had in the Birley Alms - one of the specials. We have absolutely no idea how to make Roast Sea Bass fillet Linguine with Crayfish Tails but it was delicious.

The dish comprised a bed of linguine covered in tomato sauce, sundries tomato’s and crayfish tails with the Sea-bass fillet on top.


We will try to replicate this dish and if we manage we will add the recipe.

Last update - Thursday 3rd December 2015.                                  © S W Ghost 2015