Tired of the same old recipes? Welcome to Comfort Food 101!
We will warm you up and share new dishes.
I chatted with my author friend, Joanne Rawson, and she
suggested we team up to do something together. She has a food blog so it was a
no brainer. I said, “Let’s do comfort food.” She immediately was on board.
Most of us are enjoying winter weather. It’s a great time to
try our new recipes. Starting today, Jo and I will share comfort food recipes
from fellow authors on our blogs. Our friends are near and far so hopefully
we’ll have a variety of recipes.
First author up is Joanne Rawson. Jo spends her time between
England, Goa and Malaysia. She’s definitely had food experiences. Let me turn
the blog over to her.
When Nancy asked me to take part in the Comfort Food
blog, I found myself stuck for a choice.
Casseroles are my favourite food, especially when cooked
in a slow cooker. The log cooking brings out all the flavours, and the
meat so tender it almost melts in your mouth. I also think casseroles are
brilliant for entertaining, quick and easy to make and now messing around in
the kitchen when the hostess needs to be entertaining her guests.
Jo’s Slow cooked Beef and Aubergine Stew
This is an ideal casserole to cook for a dinner party served
with pan-fried rosemary vegetables. (If you want to make the serving size
smaller for 3-4 then half the quantities given)
Serves 6-8
2lbs/ 900g lean stewing beef
2 medium onion thinly sliced
2 clove garlic crushed or 1/2 teaspoon garlic puree
¼ cup olive oil
2 large aubergine (eggplant) or 8 Japanese eggplants
1 cup beef stock
1lb/ 450g tin or carton of tomato puree
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
¼ cup minced parsley
- Wash the aubergines, and with their skins on cut into 1 inch thick cubes
- In a large frying pan or skillet, heat the oil and brown the beef, onions, garlic and aubergines.
- Remove with a slotted spoon and put into the slow cooker, leaving the meat juices behind.
- In the pan with the meat juices add the beef stock, puree, wine vinegar and the rest of the ingredients bring to boil then pour over the meat and aubergines, giving a gently stir.
- Cover and cook on low for 8- 10 hours. You can cook on high for 4-5 hours but the meat is not as tender and the flavour is not the same.
Nancy Pennick
After a great career in teaching, Nancy found a second
calling as a writer. Her debut novel, Waiting for Dusk, was a surprise to her
as much as it was to her family. Watching a PBS series on National Parks, her
mind wandered to another place and that is where the characters of Katie and
Andrew were born.
Nancy's called Ohio her home for all her life but loves to
travel the U.S. She enjoys reading and writing young adult novels with a good
cup of tea nearby.
Nancy’s latest book
Broken Dreams
Two friends...
Blood sisters till the end...
Until they're not.
Blood sisters till the end...
Until they're not.
One cold night in a boarding school dorm, two
fourteen-year-old girls make a blood sister pact. Friends forever. As young
schoolgirls, they're determined to find true love, learning the hits and misses
along the way. As graduation nears, the girls have different outlooks for the
future. Lucinda longs for adventure. Anna chooses city life and marriage.
Finding their way back together, the girls head west for an experience of a
lifetime until a handsome cowboy bursts into their lives, changing the course
of their friendship forever.
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BUY THE BOOK
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GENRE
Romance
Historical (Early 1900's) Series |
Available
January 29, 2015 |
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Teens
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