a blodg

blodgett did first fry and then boil various quantities of the following items:

garlics
red onions
leetle pigs in blankets
herbses
eating apples
carrots
sweet potato
butter beans

blodgett had some small apples and a carrot required to consume, decided to cook with the small piglets in blankets!

1) obtain 1 medium carrot, 3 cox apples, 12 chipolatas bacon-wrapped, sunflower seeds sufficient to fill approx. half a tennis ball

2) peel carrot, quarter apples and remove cores

3) eat half an apple

4) grate remaining apple and carrot, mix together with seeds

5) maybe a tablespoon of olive oil into the bottom of a loaf tin, spread around to avoid the sticking

6) pile all the grated mush into the tin, add the leetle sausages on the top

7) oven on gas mark 6 or 7 for about half an hour, rotate the leetle piglets after about 20 min. increase the fire if they are not going crispy

blodgett not greatly enamoured of the smell of the resulting food item, but the taste was rather good!

blodgett experimented with putting coconut cream into its leek and potato soup instead of the regular kind.
not awful, but also would not make again…

blodgett almost made a recipe originally glommed from sainsbury! alas cannot currently find it online. eat it with breadandbutterfood

tuning parameters and suggested values:
oil for to fry
3 cloves garlic
1 can aduki beans
1 can black eye beans
1 can tomato beans
1 large onion
1 large courgette
3 carrots
1 small lettuce or cabbage leaffoods (blodgett used little gem)
herbfood
black pepper
1 vegetable stock cube
1 cow stock cube
hot water
handful of macaroni food
100g chorizo sausagefoods
1 LARGE saucepan

procedure:
010 CUT everything into bits (may be handled concurrently with FRY)
020 FRY garlic and onion till brown or soft or impatient
030 FRY carrot a few minutes
040 FRY courgette
050 FRY chorizo
060 RINSE beans
070 APPEND herbs and pepper and beans and tomatoes and stock cubes and hot water to saucepan contents
080 BOIL 30 mins
090 APPEND macaronifoods and leaffoods
100 BOIL 15 mins
110 GOTO NOM

outputs:
gloooooop x about 6 people
-1hr time

tasty gloooooooup
makes maybe 8 soupfoods? depends how much one doth consume.
about 1.5 hours including potwatching

loosely requires:
4 leeks
2 onions
7 normal size potatoes*
3 stock cubes (blodgett used cow)
much herb
black pepper
half small pot of creme fraiche
frying medium
large pan
electric hand blender, masher, or other whoosking device

1. cut up all vegetables into lumps
2. fry them enthusiastically for a while (~10 mins) to make a bit soft
2.1. may want to fry non-potato items first, but blodgett not sure it makes any difference
2.2 boil water in kettle
2.2.1. this is not the same thing as ‘boil kettle’. you have been warned.
3. add much herbs, crumbled stock cubes, and peppery; mix it up
4. add water till covered, bubble gently for an hour or so
5. turn off the heat and whoosk until approximately smooth
5.1. carefully so as not to decorate the cooker
6. stir in creme fraiche
7. slurp

*in case wondering, the canonical scale of potato sizing as follows:
tiny, small, normal, large, abnormally large
blodgett estimates increase in step size of factor approximately 1.5, although abnormally large potato size is clearly unbounded.

mmm creamy

inputs:
1 can campbell concentrating soup
1 large leek
1 onion
2 chicken breast pieces/1 large turkey piece/whatever
1 chicken stockcube
olive oil
herbs as wanted
much black pepper
some frozen peas
1 saucepan
fire-on-demand

1. cut up chicken, onion, leek into small pieces
2. heat oil in pan fairly hot and add chickenfoods and herbs, mix until colourchanged
3. add onion and leek and mix around, add some pepper, turn to medium heat
4. do something else for 10 minutes
5. return to pan, mix up foods, add peas and squished stockcube, mix up more
6. add all soup from can and about 3/4 can of hot water in bits, mixing each in separately to avoid lump
7. turn to veryvery low and leave for 10-15 minutes
7a. could be worth mixing occasionally. if appears the little grainy bits, just mix them in

blodgett eats it with ricefood!

this made last week so maybe a leetle inaccurate. made in slow cooker, definitely find something else to do while it bubble.

260g pacquet of lamb neck fillet
1 medium onion
4 medium tomatoes
1 intermediate potato
2 oxo cubes
arbitrary herbs
tablespoon of gravy granules
mug of water

1. lamb fillets came in sausage-shaped rolls. cut into slices across width of roll, makes small pieces 0.5 — 1cm wide
2. cut up onion and intermediate potato into small chunks
3. cut tomato into halves and then into slices
4. add everything into slooooow cooker, mix it up, turn it on
5. leave for 3-5 hours until all the sheepfoods almost fall apart, but check it a couple of times in between and add more water if too dry
6. tasty with with breadfood or ricefood!