Sproppa baltic

I abandoned Edward last weekend and went to Sheffield to visit one of my closest chums.  I have only ventured to the North a very few times, so I found it very exciting and like going to another country.  Or being in Billy Elliot.  The weather was very kind as to give me a true taster of particularly Northern type weather - starting with cold and rain, then really going for it with arctic cold, sleet, then snow, with a tiny splash of sunshine thrown in just to prove it could.  We started our weekend with an evening in, to give us a proper amount of time for uninterrupted, non-distractable catching up.  This we fuelled with cake, hot cross buns, dark chocolate, several gallons of tea and home made falafel.  This recipe you must have, it is high on the list of fab recipes, being easy, delicious and low on washing up.

Falafel

(Serves 2)

1 tin chickpeas

1 small onion

2 large cloves garlic

small bunch fresh coriander or parsley

3/4 tsp cumin seed

3/4 tsp coriander seed

1 rounded tbsp plain flour

splash oil

salt and pepper

(This is particularly good with sweet potato chips - peel and cut sweet potato into finger sized chunks, place on a large baking tray, toss with oil and shove in the oven at 190C/gas mark 5 while you make the falafel) (I also had a celariac kicking about in the fridge; very nice chips)

Method 1 (food processor, or stick blender):

Place chickpeas in a food processor and blend until smooth.

Peel onion and garlic and cut into chunks, grind spices in a pestle and mortar, then add to chickpeas and blend again.  Stir in salt, pepper, oil and flour.

Method 2 (if you don't have a food processor):

Mash chickpeas with a potato masher or fork.  Finely chop onion, garlic and herbs and stir in with other ingredients.

Form patties with the mixture (should make about 10) and place on the tray with the sweet potato.

Turn the oven up to 200C/gas mark 6 and bake for 15 mins, then turn the falafel over, stir the chips and bake for a further 10 mins.

While they are cooking, prepare the accompaniments.  It is entirely up to you how you eat your falafel and what with, here are a few ideas:

Wrap or pitta (warm in the oven just before the falafel are done) or plain

Chopped lettuce, tomatoes, peppers

Yogurt mixed with chopped cucumber and finely chopped mint or dill

Garlic mayonnaise - mix 1 tbsp mayonnaise with 1 clove garlic, crushed, and leave to stand for 10 mins

Hummous, hot sauce, chilli jam, mango chutney

To serve, place the falafel and chips in a warmed dish with a lid or a plate on top, and the accompaniments in bowls and tuck in!

Anyway, we then spent the rest of the weekend doing much the same, ambling round Sheffield, and visiting Bakewell.  Here are a few snaps!

Evening essentials...

(Getting on with my patchwork, which is now getting excitingly big and nearly finished!

Instructions on how to start your own patchwork quilt coming soon!)

The Peak District in the snow!

A brief moment of sunshine - glorious!

Bakewell

Traditional Bakewell Pudding 

I returned home to a very happy husband, who had enjoyed a weekend of complete and utter nothing-ness, but was much happier to have me home!