I started writing this blog post yesterday, but got sort of caught up with the howling weather. Its the worst storms for a decade in Scotland. At one point, I was too afraid to look out of the window, and when I did take a peek - the back of the flat where the commuter train passes. I noticed the neighbours kids trampoline has been uplifted by the ferocious winds and flung onto the rail tracks, of course we rang the Scotrail. The only damage in our garden: the bird table knocked down and a scattering of pots. It was not the same for the front - the fencing that separates ours and the neighbours car parking has come down. Typically landing on our driveway. I guess I should be thankful that no slates have come sliding down or a new leak in the roof. Its not over yet, more snow and blizzards are predicted.
Anyway, yesterday I made this simple . The root vegetale broth is extremely light, so to give it more oomf - substance I made some cheesy cobblers in the shape of bushy tailed foxes. I've been dreaming of friendly foxes lately.
You don’t have to make these
cobblers and could easily serve this with mashed potatoes, or even rice. But I liked the delicate aspect of these
cobblers that were golden and puff, and almost melted in your mouth. I think suet dumplings would work wonders too.
I am sharing this frugal recipe with Frugal Food Thursday, Fight Back Friday and Fresh Bites Friday.
Root Vegetables with Chickpeas and 'Foxy' Cobblers
Serves 4 – 6
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, minced
3 stalks of celery, chopped
2 medium carrots, peeled and
2 medium parsnips, peeled
½ swede, peeled and cubed
2 bay leaves
½ teaspoon dried thyme or 1 teaspoon of fresh
Salt and pepper to taste
60ml soy sauce or Tamari
400g cooked chickpeas
Saute the onions in the oil
until soft and translucent, then stir in the garlic, celery, carrots,
parsnips, and swede cubes, along with the seasoning and Tamari and simmer on
medium heat for 20 minutes or until the vegetables are tender. Add the chickpeas, simmer for a couple of
minutes. Then turn off and allow to
cool, before transferring into a casserole dish. Adapted from Ken Bergeron Professional
Ingredients for the
225g self raising flour
125g Cheddar cheese, grated
1 teaspoon fresh thyme
1 egg, beaten
To make the cobbler
Preheat oven to gas mark 6.
Sift the flour and salt into a
bowl. Rub in the butter, then stir in the cheese and the thyme. Beat together
the egg and milk and add enough to the dry ingredients to make a soft dough.
Knead lightly, roll out to 1 cm thick and cut into 2 inch rounds.
Arrange the rounds on top of the root vegetables in the casserole dish, brush
with the remaining egg and milk.
Bake in the oven for 12 – 15
minutes, until the topping is risen and golden. Serve immediately.