Maiden Voyage

Shwmae!!!!

Welcome to my new blog, you beautiful people!!!

Allow me to introduce myself. I’m Andrew Crowley and lucky enough to live in Gower, South Wales with my wife Joanne, daughters Lauren and Katie, dogs Jake and Libby and Cats, Milo and Skittles (I didn’t name her).

I was employed by the NHS for 14 years but after an injury, I was put on medical redundancy and essentially drop kicked onto a Disability Scrapheap. It has taken me a while to come to terms with this but now I see this as an opportunity to break away from the drudgery of a 9-5 job, to do things I love and spend time with my family and friends, hopefully in the long run I want to make a living off this.

Speaking of poverty, a term banded around a lot by the media these days. This is a term that applies to a growing number of people not only in the UK and further afield. Wages are low or non-existent, rarely because of personal fault but from a economy based on misdirection and lies, the Government disavows its role in creating this misery and the veneer of a caring financial sector is easily scratched away to reveal its callous nature. Its my humble opinion that all the lessons we could have learned about how dysfunctional of society is exposed by Covid have been forgotten despite the very real after-effects.

So these days, I’m doing the things I love, cooking, gardening, writing, photography and spending time with my family and non-humans (who are less trouble than the humans). My kitchen is my office, Alexa supplies me with an endless supply of what music I’m in the mood for.

I’ve decided to create this blog to help those in need. Making food from scratch is usually more economical that purchasing oven ready meals and is certainly healthier as you control the ingredients going in, there’s also a sense of pride and accomplishment when you serve something you’ve made with your own hands.

THE RULES I WILL Try to Follow

  1. The recipes I use have either been passed down to me by my Mum or Nan, I have tinkered with cookbook recipes to fine tune them for my taste or whoever I’m cooking for. No plagiarism is intended but the laws of statistics dictate they may be an overlap to other works around the printed world and internet.
  2. I will try not to use Kitchen Gadgets as mush as possible. They can be expensive and I want as many people to enjoy the food and cooking experience as possible.
  3. Feel free to use ready made pastry etc, its relatively cheap, however, I would recommend making your own. Economy wise, it may only cost £1 for a ready rolled sheet but sometimes a pound might as well be a billion if there’s too much month and not enough payday.
  4. I will try to buy locally from Butchers and Greengrocers in my village, they’re overlooked for quality and advice, however, I must concede that budget supermarkets can offer prices that stretch a tiny budget way further.
  5. Life is short and to be experienced. I will try to be as healthy as possible, but food is my vice, and I can’t pass up a burger. I do not want to live for a hundred years lusting after a curry while munching on mung beans.
  6. I’ve nothing against Vegan food and sympathise with their beliefs. Occasionally, there might be a Vegan recipe on here, but I do love a bit of the meat. Yes, I just read that back (I’m secure in my sexuality)

This list is not exhaustive, but I think a good start.

I look forward in getting to know you.

Lets cook!!

Vegan Mediterranean Vegetable Bake

Easy to make and packed with vitamins

Vegan Mediterranean Vegetable Bake

I love this simplistic dish. It reminds me of a time I was lucky to go to Tuscany with some friends. I was a picky eater at the time and the most exotic food I would eat was Cheese and Tomato Pizza. Having this assortment of colours, textures and flavours hitting my naive little taste buds was a revolution to my palate. My wife has an aversion to Aubergine, so I leave it out when cooking for the family. Also, if you are not a practicing Vegan, a sprinkling of Parmigiano Reggiano really enhances the flavours.

Because I rarely use alcohol, I am a poor judge of what wine to recommend with this but dining Al-Fresco with this dish is certainly etched in my memory.

The Ingredients

Ingredients

250g of Mushrooms

3 Tomatoes

1 decent sized Courgette

2 Red Onion

A Handful of Basil

1 Yellow Bell Pepper

1 Red Bell Pepper

1 Aubergine / Egg Plant (Optional)

Garlic

Olive Oil

Black Pepper

Salt

Method

  • Rinse and quarter the mushrooms
  • Top and tail the onions and then quarter them, separate the onion layers so they look like petals.
  • Chop the rest of the peppers, courgette, tomatoes and (optional) aubergine into large chunks.
  • Finely slice the 2 cloves of garlic (or use 2 teaspoons of squeezy garlic, I’m not gonna judge you for saving time)
  • Pour some olive oil into a roasting tin.
  • Add the chopped veg and garlic to the roasting tin.
  • Add more Olive Oil and toss in the roasting tin.
  • Rip up a few Basil Leaves and liberally spread over the Vegetables.
  • Add Salt and Black Pepper to personal taste.
  • Cook at 180 0 C for 25 minutes
  • For a non-vegan option, I would recommend using a garnish of hard Italian Cheese such as Shaved Parmigiano Reggiano (available from Aldi for about a £1)
  • Serve and enjoy.