Tag Archives: dog narration

Leek crumble and Hugo’s story

savourycrumble

by Hugo, 
Canine Correspondent

hugo

I’m not a naughty dog. I do have my limits though and when Bossy and Noisy recently loaded their bags into the car and made it clear that I wasn’t going to accompany them, I reached mine. I dragged my rug out to the car and made myself a little nest amongst the suitcases, but they ended up leaving without me all the same. The trouble is this: no Bossy, no proper meals! (He gets invited to eat with the neighbour). Worse still, no camembert at lunchtime (I have my own special supply). So I ran away. Actually I ran further than I meant to and ended up getting lost. Apparently I was about 6 kms away. A very nice lady found me and made me a big bowl of pasta — I must have looked very thin, sad and hungry, which was almost certainly due to ACD (acute cheese deprivation). 😦 The kind lady also took lots and lots of photos of me and kept stroking me and saying how handsome I was. It took her quite a long time to track down Bossy’s husband, because I’d also lost my collar with my ‘phone number on it. Anyway, Bossy and Noisy reappeared quite soon after I had arrived back home and, going by the look on Bossy’s face, she’ll think twice before heartlessly abandoning me in a camembert-free environment again *manipulative snigger*.

This savoury crumble is an adaptation of a Marcus Wareing recipe. It’s a meal in itself really, although it could also be served as an accompaniment.

Ingredients (serves 4)

2 red onions, quartered

1 garlic clove, peeled and crushed

4 leeks, washed and sliced into 2 cm rounds

4 mushrooms, peeled and sliced

50g butter

50g spelt flour

200 ml chicken or vegetable stock

200ml milk

50g roquefort cheese, crumbled (any blue cheese will work)

1 tablespoon French mustard

Sea salt, freshly-ground black pepper

1/2 teaspoon paprika

For the crumble topping:

100g spelt flour

75g chickpea flour

25g butter

1 tablespoon olive oil

100g comté cheese, grated (or another hard cheese)

Sea salt and freshly ground black pepper

Preheat the oven to 180°C. Gently fry the onions, garlic, leeks and mushrooms until lightly cooked (about 5 minutes). Place in an ovenproof dish and set aside. Melt the butter in a medium-sized saucepan and then add the flour, combining well to form a paste. Gradually add the stock and then the milk, whisking well all then time to prevent lumps from forming. Continue to cook until,the sauce is quite thick and then add the mustard, seasoning and cheese. Mix well until the cheese has melted and pour over the vegetables.

To make the crumble topping, mix the flour and seasoning together and rub in the butter and then stir in the olive oil. Add the grated cheese, mixing well and spread over the leeks and sauce. Bake for about 25 minutes until the topping is golden brown.

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French lentil salad with egg and Feta and big noisy puddles

lentilandeggsalad

by Hugo, 
Canine Correspondent

hugo

Yesterday we went to visit a huge, noisy puddle. I don’t totally understand how the puddle came about as it hasn’t rained very much recently. Still, I’m only a dog – I can’t be expected to understand everything. They sometimes visit the puddle without me after the first time when I refused to get out of the car. Obviously I wasn’t frightened or anything (I’m a big black scary dog after all), but I didn’t see what there was to get excited about and I’m not a fan of loud noises.

Here is a photo of me in front of the puddle (if I look a bit sad it’s because I had just been told off for spraying sand into their lunch). I wanted to swim but, unlike the puddles near the house, this one moves too much and I find that annoying – it should decide where it wants to be and stick to it. I had great fun chasing away all the noisy white hens though (I assume they were hens – they made an awful racket)…

hugoplage

Everyone seemed to find this lentil salad delicious, although it’s not my bag at all. If dogs were meant to eat lentils they’d be born with big floppy ears and a fluffy tail.

Ingredients (serves 4)

250g Puy lentils, cooked according to instructions

2 tablespoon virgin olive oil

1 tablespoon lemon juice

1 red onion, finely diced

1 carrot, finely diced

8 cherry tomatoes, halved

1 stalk celery, finely diced

2 tablespoons of diced cucumber

100g feta cheese, crumbled

4 free-range organic eggs, softly boiled

4 anchovies

Sea salt and freshly ground black pepper

½ teaspoon paprika

Place the cooked, drained lentils into a salad bowl with the onion, carrot, tomatoes, celery and cucumber. Add the olive oil, lemon juice and salt and pepper and toss well. Crumble the Feta cheese over the top, followed by the halved eggs and anchovies. Sprinkle with paprika and serve.

Curried prawns in agar agar and how to pluck a hen

prawnmoulds

by Hugo, 
Canine Correspondent

hugo

I’ve had quite a relaxing week because The Noisy One has been away on a sailing trip. I expect he’ll be quite hoarse by the time he gets home from barking orders at adjacent boats (did you like my animal imagery there?). Anyway, it’s nice to have some time off from being shot at and tackled to the ground. There has been one thing that’s been bothering me a bit though: two of the hens are nesting (and very unpleasant they’re being about it too), which leaves one hen wandering around alone looking a bit pathetic; even more so than usual ;-). I’ve been trying to keep her spirits up by grabbing her for a cuddle and an affectionate chew of her wings, but I just get yelled at by old Bossy Boots. Life can be very complicated sometimes *doggie sigh*.

Ingredients (makes 6 mini terrines)

250g frozen prawns

juice of half a lemon

25g butter

1 tablespoon olive oil

150ml fish stock

1 clove garlic, crushed

1 shallot, chopped

1 bay leaf

sea salt and freshly ground black pepper

2 teaspoons curry powder

1 tablespoon mango chutney

4 fresh basil leaves

4g Agar-Agar powder

Place the prawns steeped in lemon juice in a frying pan and add the olive oil and butter. Fry gently, gradually adding all the other ingredients with the exception of the Agar-Agar and basil leaves. Simmer for about 10 minutes, until the prawns are cooked through and the liquid partly evaporated. Once cooked, add the basil, blend briefly in a food processor and set aside. Dissolve the Agar-Agar in a small amount of water and bring to the boil (according to the instructions on the packet). Once boiled, add to the prawn mixture and distribute into moulds (I used silicon muffin moulds). Compact the mixture well. Refrigerate for at least a couple of hours and serve chilled.

Health benefits of agar agar

Agar is a good source of calcium and iron, and is very high in fiber. It is an excellent aid in digestion and weight loss and also carries toxic waste out of the body. Other benefits include its ability to reduce inflammation, calm the liver, and benefit the lungs.

Chickpea flour cauliflower cheese (gf) and the case for the defence

cauliflowercheese

by Hugo, 
Canine Correspondent

hugo

I’ve decided that I’m a dab paw at blogging, so off I go again. I’d like a chance to set the record straight; I felt the last post was rather slanderous (I found that word in the dictionary I got for my birthday). First of all, I do not dribble. And second of all, I only toot the car horn when I feel that The Bossy One has talked to whoever it is she’s talking to for quite long enough and it’s time to get home. She seems to forget that I have things to do: keep the hens in order, bark at the horses if they’re in the wrong field (or for no good reason whatsoever ;-)), check the boundaries for stray deer, wild pigs and badgers, empty the rubbish bin in the kitchen… I could go on – a dog’s work is never done. Especially if he sits in the car all day *sigh*.

Anyway, I think she must have felt a bit guilty for bad-mouthing me because this was produced last night and she let me ‘clean’ the dish. 🙂

Ingredients (serves 4-6)

1 cauliflower

25g butter

2 tablespoons olive oil

60g chickpea flour

sea salt and freshly ground black pepper

½ teaspoon of paprika

1 teaspoon mustard

200ml milk

100ml chicken or vegetable stock

50g comté (or other hard cheese), grated

50g  parmesan, grated

Begin by cooking the cauliflower florets in salted boiling water for about 15 minutes. Drain and set aside. Preheat the oven to 180°C.

For the sauce, place the flour, butter, olive oil, seasoning and milk into a saucepan and place over a gentle heat. Whisk until it reaches a gentle simmer. Continue whisking, adding the mustard and then the stock little by little, for just under five minutes. Add half of the cheese and whisk again until it melts. Pour over the cauliflower florets which you will have arranged in a baking dish. Sprinkle the rest of the grated cheese over the top and add a little more paprika. Cook for about 45 minutes.