Blindingly Good Food
Hello and welcome to the first post of my new blog, Blindingly Good Food. I hope you enjoy reading it as much as I love talking about food. For those of you who know me, this is all the time. Food has become a massive…
Recent Posts
Making Soup
A bowl of soup can make a healthy and nourishing lunch or light meal option. However it can also take a long time to make from scratch and involves many steps. Soup is great on cold winter days, especially if you have been out training…
Wensleydale Cheese with Roasted Carrot & Samphire Salad
This makes a really tasty meal that is great for a filling lunch. I came across inspiration for this recipe when looking for ideas on what to do with my latest batch of samphire from my Fishbox. As it is classed as a seaweed, I…
Ingredient of the week: Spinach
Spinach is a dark green, leafy vegetable coming from the chenopodiaceae or goosefoot family of plants, the same as beetroot, chard and surprisingly quinoa. It is one of the most popular vegetables I include in my diet. This is hardly surprising as it is so…
Roast Bacon, Mushroom & Spinach Gnocchi
Cooking gnocchi is notoriously difficult for someone who can’t see, as all cooking instructions state that gnocchi is ready when it floats to the surface of boiling water in a pan. This is not a practical instruction for someone who can’t see, as it is…
Indian Cookery Course with the RNIB
Last weekend I went along to an exciting new project launched by some volunteers as part of the RNIB, a charity aimed at supporting people living with sight loss. It was an Indian cookery lesson, run by a lady called Kim Jaye, who like myself…
Beetroot, Spinach & Goats Cheese Risotto
This is the first time I have cooked with raw beetroot. I usually buy the pre-cooked versions for ease, but I saw this recipe on the Vitamix website and just had to try it. The problem with raw beetroot is that if you break the…
Ingredient of the Week: Coley
Coley is a white fish coming from the same family as cod. Even though it is classed as white, it has a slightly darker colouring than cod and has a stronger, denser texture that doesn’t flake as easy. It tastes slightly more meaty and earthy…
Roast Coley with Green Lentils & Vegetables
Although I made this recipe with coley, any white fish would work just as well. Its an incredibly healthy and nutritious dish that is very simple to make. If capers are not to your taste, then simply leave them out, it will be tasty either…
Fishbox
A while back now I wrote a post about how I handle and prepare fish and my frustrations and limitations with it. I still have many of these restrictions, but I have discovered an exciting new way of trying different and new fish and increasing…
Kedgeree
Surprisingly, as it usually consists of rice, smoked fish, boiled eggs and curry spices, kedgeree is traditionally served at breakfast time. It has origins in both British and Indian cuisine. I must admit it doesn’t really appeal to me for breakfast, but I do love…
Ingredient of the Week: Chard
Chard is a fairly new vegetable to my repitoire. Its not so readily available in supermarkets, however my Dad has been growing it on his allotment this year, so I’ve had the opportunity to try it and start cooking with it. This has meant that…
Moroccan Fish with Rainbow Chard & Quinoa
This recipe evolved around rainbow chard being the star. I’ve not cooked with this vegetable much, so I’m still discovering new and exciting recipe suggestions, and having to search for inspiration when I have it. I came across this recipe on Tesco Real Food for…