Buta Hash ben bora efo'r Coli

BORE DA!

Dyma rysêt hash brown llysieuol, iach, carb isel, llawn protein, sydyn a blydi lyfli i futa ben bore efo, neu heb, dy gi ffyddlon!

Tora nionyn a Blodfresych ych..sori dwi'n casau'r gair na..ga'i alw fo'n colifflowar plis?

A'i rhoi nhw'n fân mewn padell a chydig o olew.

Gad nhw grasu heb roi tro arnyn nhw er mwyn iddyn nhw frownio am tua 5 munud.

Yna adio smoked paprika, pupur du a digon o halen, garlleg (yep..er bod hi'n fora, ma'n cnesu'r enaid!)

Mi elli di adio unrhyw beth yma fel Harissa, Ras El Hanout, Croen Lemon di gratio, Tahini, Chilli  neu Cumin (tria rhywbeth gwahanol bob tro)

Rho sblash bach o Ddwr

Yna cogionio gan droi bob hyn a hyn am hir, os tisho fo'n mwshi, neu lai os tisho crensh bach.

Ffria Wy mewn padall arall

Yna gweini'r wy am ben yr hash efo Parsli neu unrhyw herbs, dwi wedi defnyddio coriander yma.

Anodd ydy mynd heb sleisan o fara, felly dyro teciall mlaen, neu dyro'r jwg coffi ar y tân, a tostia dafall o sourdough neu fara o safon. Mmmmm a digon o fenyn ffarm llawn halan am ei ben o!

Mwynhewch heb deimlo'n euog!

Gan Lisa a Bobi Bingo'r Coli (blawd)

x x x x x 

I like eating hash with my Collie

Yep, that'll be it...Hash Brown Brekkie made with Cauliflower (eaten with Bobi Bingo my Welsh Collie)

Here's a veggie, lovely, healthy, easy, low carb, makes you full breakfast recipe for something a bit different.

Chop finely, some Cauliflower (I ate a whole one to myself, this morning in mine!) and an Onion  and place in the skillet with a little oil

Don't stir ( you want it to brown) and cook for 5 mins on medium heat

Then add some smoked paprika, black pepper and plenty of salt, squeeze of lemon juice,

garlic (yes, even for breakfast, it's really good for the soul ) 

give it a stir

You could add anything here...cumin, ras el hanout, harissa whatever you fancy.

Try grating zest of a lemon or some Tahini one day...

Then add a small splash of water 

Cook for a few more minutes 

For as long as you want, longer for mush, less for crunchy.

Fry an Egg

Then serve with the egg and chopped Parsley or any herbs you have. I used Coriander here

Mwynhewch/Enjoy with a nice coffee and resist the bread for no carb..or in fact....just have a slice of nice sourdough or spelt bread smeared with copious amounts of salted Welsh butter...you only live once

x x x x

love from the hash eating collie and me

Glass Pot Noodle - to fly out of the house with!

Haia- su'ma'i? How do you do?

Here's an easy, fast and healthy Pot Noodle recipe for you mob always on the go!

You just fill this glass jar/ tupperware / pyrex..anything that can take hot water...fill it with goodness and add hot water when you need it....in work...up a mountain...(water from a flask of course!) anywhere really.

I don't measure anything I cook...I simply make it up, and continually taste it as I go along.

Throw anything in... Kale, broccoli, green beans, spring onion , red onion, sprouting beans, spinach, fennel, chicken, tofu, smoke tofu etc - no rules and no need for frantic shopping just use what you have.

You will need

pot/jar/pyrex/tupperware ...anything that takes hot water.

Rice noodles (or soba or Egg noodles  again whatever you have...but the rice is good as it's guilt free and gluten free)
1 star anice (it looks so beautiful in the glass!)
Miso paste
Good quality vegetable stock
Tom yam paste (optional!)
Chilli paste (opsiynol!)
Soya sauce
Furikake (if you have it) sesame seeds or nigella seeds are fine too
http://en.wikipedia.org/wiki/Furikake
Here's a picture of the ones I used..you can get them from independent health food shops or Chinese supermarkets 

You will also need a protein like Tofu or Smoked Tofu or Chicken(cooked)

Then you need your veg...kale/spring onion/peas/spinach etc

Then mountains of fresh herbs

Mint

Basil

Dill

Basil or whatever's growing

and

a wedge of LIME

Method

-Cook noodles like it says on the packet then rinse immediately under cold water

-Make a paste with the Miso/TomYam/soya sauce/chilli paste, and Bouillon (veg stock)

If you're panicking ...it's roughly ... 2 spoonfuls  of Miso/2 spoonfuls  of tom yam/big glug of soya sauce/ 2 spoonfuls of the stock powder / 1 spoon of chilli paste and stir or whisk...if you don't like the spice then add less of chilli, or MORE etc-  Taste it!!!

- Chop all your Veg/Leaves and herbs

Assemble and Build

- start with your Noodles in the bottom

-then spoon in the paste

-then your Tofu (Protein)

-then your Veg

-then place your star anise gently against the glass like a decoration in a window

-now add your herbs

-sprinkle the Furikake or seeds

-place a lime wedge on the top then close your jar with a contented smile!

When you are ready to eat it, take the lime out, pour in hot water, stir and leave for 3 mins, then squeeze the lime in, then eat and be smug with some nice wooden chop sticks x x x x 

Lots of love from the 9Bach kitchen... where I am supposed to be songwriting and not COOKING!!!

x  x  x  x

Spanakopita

καλημέρα
Klimera! Bore Da! Good Morning!
Dyma be dwi'n fwyta i frecwast yn Groeg ac yn caru ei wneud o adra pan dwi'n hiraethu.
Filo pastry ydy'r peth clasurol i'w ddefnyddio, ond peidiwch a sdicio'n ddedwydd i ddim byd, welwch chi yma...dwi BYTH yn mesur cynhwysion ac yn gneud popeth efo llygiad. Dwi wedi defnyddio shorcrust a ma hwna'n iawn hefyd. Ma' filo yn ffaffi, ond werth o dwi'n meddwl!!

Don't worry about sticking to the ingredients list...take out the feta, bring in some kale...I do everything by eye and ditch the scales most of the time! Shortcrust will work if Filo is a phaff. Cook this whenever you feel the HIRAETH for Greece.

Dyma fo/ here it is

1 lb Filo Pastry (shop bought unless you really have the mynadd!)

olive oil - in a small jug  and a pastry brush

Spinach Filling

1/4 cup of olive oil

2lbs Spinach - fresh or  I always use a bag and a half of frozen- chopped

6 Spring onions- diced

1 Leek - chopped finely

1 Red onion -diced

Dill- a huge bunch as this is what gives it that distinctive taste- chopped

Feta Cheese - a pack (or not..depending if you are vegan or if you hate the stuff!) crumbled

3 eggs beaten

Plenty of salt and pepper.

Method

Heat your oven to Gas Mark 6, 190 degrees, or 375Sauté the spring and red onions with the chopped leek until 

translucent - about 10 mins- take off the heat.

In another pan, defrost your frozen spinach OR place your fresh chopped up spinach in a bowl. 

Make sure you get rid of the excess water form your frozen by squeezing it through a colander and pressing

down with a cup or potato masher. 

Grease your tin with olive oil, Whatever you have.. 12 inch diameter metal tin is ideal, or 20cm x 30cm x 5cm

The bigger the tin the thinner your pie will be,

 if using smaller deeper then it'll be fatter but not as much pie to go round. 

Bring your onion mixture, spinach and the feta and dill together in the cooled pan of onions and combine with the

eggs, salt (not too much if using feta) and Pepper.

Start layering your Filo in the oven tin, use half of it for the bottom. It will say on the pack ,but place your pastry on 

the workplace and cover with  a damp cloth. 

Brush each layer generously with olive oil, both sides, and allow the pastry to hang over the sides... remember to 

breathe...I find this bit a bit tense which is ridiculous..it's like your  

racing against time with the Filo before it starts drying out!

Then place your spinach mixture in the pastry and press it down and smooth it. Then close your pie by repeating 

the multi layering procedure. Oiling each sheet generously. Fold the pastry in, cut bits if you need with scissors 

and be creative with it- no right or wrong-I'd say go for rustic Duw!

Then place in the oven for 35-45 mins..keep checking it to see if you're happy with the colour.

Mmmmmmm enjoy with a cup of coffee for breakfast or any time really

WARNING- you will keep cutting tiny slitherines saying..."dim ond un darn arall" 

"one more piece"

x x x x x  x Filakia x x x x 

Lisa