Casseroles. Heartwarming. Cockle-warming. Finger-to-toe warming. What could be more satisfying on a cold, January night? It’s a huge batch of warm, winter hugs that the the #SundaySupper bunch are cooking up this week, hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen. I’m sharing a bit of Scottish heritage with a Neeps & Tatties casserole, so pull the tartan rug around your shoulders and dive in!
I think I’m going to have my eyes opened this week. When I saw the list of recipes, in my very British way, I raised an eyebrow at the thought of casserole for breakfast or dessert. I never knew such things were possible, so I can see myself trying out a lot of these recipes and widening my casserole horizons!
I know that in American films and TV shows, people are forever taking round casseroles to neighbours in need (do you guys do that in real life?!) but my first-hand knowledge of casseroles comes from the big, delicious pots of stew my mum would cook up for weekend suppers. There’s something so satisfying about a Sunday afternoon spent pottering in the kitchen, putting together a huge cauldron-load of seriously budget-friendly ingredients, cooking them slowly and tenderly, filling the kitchen with warmth and tempting aromas, and then having meals to last for ages. I’ve put two batches of this stew in the freezer, for when I need a quick, hearty supper.
If you’re familiar with the Scots vernacular, then you’ll know that neeps are swedes and tatties are potatoes. Traditionally, they’re mashed up together and served as a side dish, and will always be found on the table for Hogmanay, Burn’s Night, and any other dark winter’s eve when there’s a cause for a feast. I decided to put a twist on this classic dish by using neeps & tatties in a full-on casserole that makes an easy, comforting main dish instead.
To my humble neeps & tatties, I added an onion, a couple of carrots, lentils and split peas to make it a substantial, satisfying dish. I had all the ingredients just lying around in the stock cupboard, but the whole big pot of ingredients probably cost less than £3 (around $4) and easily made enough to feed 6.
Best of all, it’s incredibly versatile. You can serve it simply with a bit of green veg, put it into a pastry case and have it as a hearty pie, pile it onto a bed of spinach and kale, or turn it into a curry and serve with rice. Make a whole load in one go, then save it for a variety of different meals when time is short. You’ll make huge savings on your shopping bill, too.
Captivating Breakfast Casseroles
Appetizing Casserole Sides
Main Event Casseroles
Decadent Dessert and Sweet Casseroles
Read more at http://magnoliadays.com/2015/crab-casserole-for-two/#s57dIZY22tjQ8JLo.99
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