WHAT TO COOK ?

Food feeds the soul, it makes us feel good , satisfied . Food warms  and replenishes, it titalates the senses and activates the taste  buds .
For some, certain foods bring memories alive ....... So what am I getting at..?

 I was honoured to receive an invitation to speak and do a cooking demonstration at the Somers Retreat for parents of very special children....
Talking won`t be a problem , never has been .
 It`s what to cook.....? I want it to be warm  offering  hope, tasty and memorable, and  to be eaten from a shared plate , where others can join in , give strength and support to each other . The occasion must be fun and all the parents can participate in the preparation , cooking the meal will become a memory , hopefully something the parents will want to make over again for their families on their return home.
One more thing is simplicity.....economical in time and filling....
The list of ingredients must be emailed through tomorrow, so I`ll sleep on it tonight , .., and let you know later .

Today was spent in the vegetable garden , the soil needs lots of attention, even after purchasing several metres , it has to be spread on the vegetable beds , fed with soil supplements as different vegetables need and draw different nutrients from the soil in their growth cycle. Let the soil rest for  a week and then rotary hoe the new soil  into the original layer of earth , top the beds up , spread with a light layer of soil supplement and let rest for another week for the soil to settle again.This process can take weeks. It is amazing how much soil a vegetable patch requires, but it is a worthwhile when the results are beautiful home grown vegetables and fruits, fresh and in abundance .
So dinner tonight was a non fuss bouillabaisse ,made in one pot and served straight into a bowl  accompanied with fresh homemade bread.

1. packet of marinara mix  roughly 800gm.
200gm of peeled prawns with tail on
1. fennel bulb sliced
1.leek (white part only) sliced
500gm of spinach leaves
2. parsnips sliced
2. carrots sliced
1.tsp of rosemary
1. tsp thyme
3 bay leaves
1. tsp fenugreek
1 tsp fennel seeds
a slurp of olive oil.
5. garlic cloves sliced
a few saffron threads
small tin of tomato  paste
1.litre of fish stock
350ml of white wine
500ml water
tsp of both rock salt and black peppercorns

No messing about..... everything in the pot together on a low heat and leave to simmer till the vegies are tender, then add half a packet of dried tagliatelle,contiue to simmer, once the pasta is el dente , ladle the bouillabaisse and pasta into large bowls ..Enjoy..We did.