Soulsubsistence the Food Blog is back: Cauliflower Cheese Soufflé Pie

It’s time Soulsubsistence became a blog about food and Cumbria and Cumbrian food once again. We have recipes to share, food ideas for the fussiest, most intolerant eaters, and at least one shareable cooking disaster every couple of weeks.

Continue reading “Soulsubsistence the Food Blog is back: Cauliflower Cheese Soufflé Pie”

Savoury Bread Pudding topped with pancetta: Summer tastes in a new jacket

Summer’s gluts of courgettes (zucchini), tomatoes, and herbs deserve a new way to cook, and we’re not talking about messy barbecues here! Instead of a smoky bombshell why not try out a light and delicious bread pudding with a spoonful of tomato, olive and onion salad on the side?

Continue reading “Savoury Bread Pudding topped with pancetta: Summer tastes in a new jacket”

Butter and cheese better than trans-fat margarines, says heart specialist

Of course it is. Anything which tastes divine may have its flip side, but food (and any other vice) should be taken moderately. A moderate path is a safe and healthy path. Even The Guardian says so.

Bear in mind that when margarine is manufactured, before they put the colour in, it’s grey. I’ve said this before on here. Who wants to eat grey food?

Butter and cheese better than trans-fat margarines, says heart specialist | Life and style | The Guardian.

Blue Cheese and Broccoli Baked Eggs

Today was a writing-for-money day, and on those days I eat at funny times of the day. Having had lunch at about 3:00 pm (and wolfing a Tunnock’s Caramel and a Moser Roche dark mint chocolate bar (about 25g), I didn’t need anything to eat until about 10:00 pm. And boy, was I hungry. And greedy.

I devised a kind of broccoli and cheese egg bake, and ate it with oven-baked na’an bread and homemade red coleslaw.

egg and broccolli bake

Cut up into small florets enough broccoli (one average-sized floret into 5-6 pieces) to cover the bottom of the dish, and blanche. While that’s cooking (no more than a couple of minutes), heavily grease the inside of the dish with softened butter and line with the broccoli when done.

Crumble some blue cheese on the broccoli. Not too much. (I used Blacksticks Blue, creamy and quite salty, but doesn’t sting your mouth). Break enough eggs into the dish to lightly cover the main of the contents, careful not to break the yolks.

Salt bravely.

Spread a few teaspoons of creme fraiche across the eggs; it doesn’t have to cover the whole dish, and salt this gently.

Grate some plainer cheese on the top – I went for Creamy Lancashire – and sprinkle small dices of chorizo or bacon on top. Bake until the top begins to brown, and start eating within a few minutes or the yolks will set.

The idea is to dip the toast or na’an bread into the yolks and the whites to be combined with the creme fraiche, like a very light, hot quiche.

egg and broccolli bake