Has anyone else had a strange and unsettling week? No sleep, fraught behaviour from all under our roof and the need to eat anything in sight has left me, well, freaked. I thought perhaps there had been a full moon, but nope, not one until the early hours of the 11th Feb. Maybe it’s pre-emoting something or it’s just the gloom of January and February taking hold. Gawd knows, but I do not like!
On the plus side, It is Friday and my beloved has whisked my small beloved off swimming, leaving me time to sit in silence. I lose count of how many times I have heard the word Mumma today. In anger, happiness, curiosity, defiance, tiredness and utter deliriousness (is that a word)? I’ve very much enjoyed our castle project today. We are visiting Bodiam Castle this weekend and I thought (you know what that did) that a little creative, fact finding project would be fun. Suffice to say, it wasn’t for my 6 year old, who threw himself around, demanding I put the tv on. I didn’t and, well, you can imagine the rest…..
I ate some leftovers from the night before, which leads me, rather spectacularly to my last Swede post of the week. I posted on social media yesterday that I had made a swede and mozzarella bake and said recipe would be popped on my blog once eaten. So here it jolly well is….
1 large Swede
1 packet of organic buffalo mozzarella
1 400g carton of tomatoes
1 large red onion
About 10 cherry tomatoes on the vine
A handful of regular mushrooms
1 tbsp coconut oil
2 tsp dried oregano
2 tsp dried mixed herbs de Provence
A large bunch of fresh basil
About 1/2 pint of veg stock
Cheddar cheese (grated, to be used for the topping)
Salt and pepper
Pre-heat your oven to 180 fan assisted/200/ 400
Peel and thinly slice your Swede. Put in a large pan of water and boil for about 35 minutes, or until it is fairly soft. Drain well and leave in the side to cool.
For the sauce
Put the coconut oil in a large frying pan and then add the onion, mushrooms, vine tomatoes and all the dried herbs. Cook for about 5 minutes. Add the tomatoes, stock, basil and season well. I cook at a medium to high heat for about 35-40 minutes, or until the sauce reduces. Sometimes I find it can taste too acidic if not cooked for long enough.
Grab an oven proof dish (I used small eared, individual dishes but one large dish can also be used). Start layering your bakes, Firstly with your sauce, then the sliced mozzarella, Swede goes on next and then more sauce. If you use a deeper dish, you can layer up again. Grate the cheddar over the top and cook for about 30 minutes, or until golden brown.
It was delicious, warming and made good use of a swede methinks.
So go forth and enjoy what is meant to be a gale forced and gusty Weekend. Oh and think of me wandering around a desolate castle in said weather. Eek, I feel I may need a tankard if ale afterwards!
Please feel free to comment and like and love 🙂