Ruth can Cook

My favourite always goto herbs are mainly basil, coriander and rosemary. I have them fresh on my window ledge and virtually use them daily. I do use others like parsley, mint and chives but I buy them in fresh packet form and they can last a good week in the fridge. Herbs add a certain je ne sais quoi about food, they taste unique and can add an alternative flavour to all our food.  who would have thought adding rosemary to a leg of lamb? or Garlic to butter? I really enjoy cooking with herbs and spices, basil pesto... with pasta, or adding mint to yoghurt that makes a fantastic dipping sauce for kebabs. The world is our oyster, our imaginations run wild and we begin getting excited over flavours and what we are able to achieve. The different colours, smells and textures most certainly gets the taste buds going. I am most certainly expanding my knowledge on herbs and spices and learning of the country origins and a lot of it goes back to the romans of all people. ...

Not so long ago I brought my pressure cooker because I wanted to save time and with ill health I thought it would make life a little easier. But to my astonishment it works out to be one of the best time saving gadgets I have purchased, I would absolutely recommend anyone to buy one of these. There are several on the market now and range in prices I got mine at a really good price off the internet. I have made stews, boiled rice (to perfection), I even made BBQ wings in it. Its faster than a electric slow cooker even though it had the slow cook enablement button. you can even cook cakes so it says in the instruction manual.  This cost around £35-40 and I have seen larger 5ltr capacity on sale for around the £50 mark There is a timer delay on it so you can go about your day and it will be done for when you return. It keeps warm incase you not back in time for the beeps to say its cooked.  They are a good buy and well worth the money and time saving.

I know and am well aware of the "liver" like or dislike debate. But I feel there is something therapeutic about slicing up a liver. I buy it whole and slice and freeze it myself into portion sizes that I need. That way I can dice it for pies or leave it in slices for a more stick to bones kind of dinner with onion gravy and mashed potatoes. Not long ago I made a batch of this for locals in the pub and they gave me great feedback!  I will post that at a later date. I know its not every ones cup of tea, but when its cooked right not over cooked like its rubber, but effortless enjoyable meat, its just beautiful for an underrated meat served with onion gravy of course.