Sussex Stewed Steak on a wet winters day

Eight in the morning, a wet winters day in the Sussex countryside. The sun is rising over the marshes and fields but the pink glow is quickly washed away by grey clouds of rain ...
I walk trough a typical crooked path where the tops of the ancient trees lean towards each other creating an archway over the road, nature's chapel.
Blissfully relaxed I listen to the bustling sound of busy birds in the hedges. Holding my breath, counting robins, coal tits and wrens. They don't even seem to notice or care that I'm standing there. 
Then it quiets down, the moment has passed and I walk on. 

When I am at home but I have lots and lots to do during the day and not enough time to prepare a lovely meal, a Sussex Stewed steak is my dish of choice.
It really is the easiest dish you can imagine and it comes out of the oven as a warming meal with elegant flavors to enjoy with guests or just for your own family with plenty of leftovers for the next day. The Stout, port and mushroom sauce used, create a mahogany sauce with a deep  flavour sometimes - depending on which Stout you use- you find some chocolate notes, and however a humble dish it turns out to be a feast for the palate every time. 

Spanish spinach and ricotta penne

Our first dinner in the garden, spring has been cold this year... the blossoms have been blown away by storms of rain and hail. We have had a few days of fine spring weather in March and then winter came back to taunt us. All I want to do is sit by the stove and read a good Jane Austen novel. Wrapped in a blanket and sipping a cup of Earl grey tea...

This morning the sky looked a little blue so we left the house early to go to the organic market in Brussels. I bought fine looking Spanish spinach and found freshly made Ricotta at an Italian stall. That was dinner sorted. I just love simple pasta dishes, simple is gorgeous in Italian cuisine.

Pasta with Haak or Collard Greens

I had never seen this type of kale before and to be honest, I had to do some research.

'Haak' or 'Collard greens' is a leafy green vegetable from mustard – cabbage family. 

They are native to the Mediterranean region but I bought them in Kent.

The leaves look like outer cabbage leaves but darker in color and sometimes almost black. The aroma and taste is something between cabbage and mustard leaves and the leaves do not get very soft after cooking like spinach leaves tend to do.

'Haak' or 'Collard greens' are also very nutritious, a 1 cup portion of cooked collard greens has about 50 calories. It is an excellent source of vitamins C, A, and K. This same serving will provide a good source of calcium, fiber, and beta-carotene, as well as vitamin E. Rich in nutrients and antioxidants, 'Haak' or 'Collard greens' are beneficial for supporting the immune system. 

the paste

The taste does take some getting used to but after you do, you will enjoy the warm mustardy flavour. I made the leaves into a pesto-like paste and mixed them with parmesan. The parmesan softens the mustard flavour a bit and the Ricotta gives the greens a sweeter touch.