What food do you turn to when poorly? I love homemade soup or homemade chunky chips. I think it’s because it takes me back to my childhood when my grandma would come round with a bottle of Lucazade (the proper stuff in a glass bottle with orange cellophane wrapped around it) and watch Mary Poppins, Bedknobs and Broomsticks or Grease with me. My mum would make soup or chips and we would sit in front of the tv wrapped in my duvet, dosed up on medicine, stinking of Vicks and I would feel completely pampered and loved.
When my children are ill I do the same for them, after all it is a mothers right to want to ‘molly coddle’ our children for as long as possible isn’t it? Don’t get me wrong they have to be properly poorly – sniffles and a runny nose just won’t cut it.
After recent weeks of my children having scarlet fever, bad colds (mens equivalent is man flu I believe), bumped heads which has resulted in concussion to name but a few (they say it comes in 3’s but I am on number 5!) I feel like I should have shares in Lucazade, Vicks and Calpol with the amount purchased of late.
However comfort food has remained top on the list, homemade chicken soup, tomato soup and (when they got better enough to eat properly) homemade chips curtesy of their granny – have all be consumed.
And all the love, attention and ‘molly coddling’ has worked – they are now fit and healthy playing football, swimming, violin and all the other activities they so love. Which is exactly how I love to see them.
Ironically, I now have the blasted flu; I type armed with a vat of Lucazade and chicken soup curtesy of my mum on the hob, looking like Olive off of the 1970’s TV programme ‘On The Buses’ stinking of Vicks and nodding (to sleep) like the Churchill dog.
So my question to you all; what is your comfort food and comfort place to be when you are ill??
I hope everyone is in good health, stay positive and thanks for reading, B x
In my household we love pasta (especially spaghetti carbonara), there is not a week goes by that at least three of the meals are pasta based.
However being the healthy eating cook that I am I thought it best to adapt one of our favourite dishes to make it slightly more healthier…………….Spaghetti Carbonara.
Now admittedly the below recipe would still apply to the phrase ‘a moment on the lips, a lifetime on the hips’, but still, after a hard week at work there is nothing more satisfying than sitting down to a lovely home cooked meal and a glass (or several) of wine.
Plus I know it will withstand the ultimate test, the harshest of critics, the one’s whom would rather not eat than eat any filth put before them………………….the children!
Mine love it so much they always ask for seconds, so get cooking in your lovely new kitchen and enjoy 🙂
- Wholemeal spaghetti
- 300g of cottage cheese
- Small pot of single cream
- Chopped onions
- 8 x Bacon medallions chopped into small cubes
- 3 cloves of garlic (or whatever is your preference)
- 1 table spoon of olive oil
- Parmesan cheese (handful of)
- Ground black pepper
*Apologies that my measurements are not exact, I’m a chuck it in and see what happens type of cook.
- Soften the onion and garlic in a pan with the olive oil for a few minutes. Add the bacon and fry until cooked through.
- Meanwhile, cook the spaghetti for around 10-12 mins, not too long, we don’t want limp overcooked pasta.
- Add the cottage cheese. Stir until the cottage cheese has completely melted. It will look watery a this stage and to be quiet frank it will not look appetising whatsoever, but don’t worry, continue to simmer for a further 8-10 minutes and the liquid will reduce (this is what you want it to do).
- Take the pan off of the heat and turn down your hob (if using an electric hob you might want to transfer to a different point which is on a lower setting as for the next section we don’t want the cream to curdle!)
- Add the cream and parmesan, return to the heat and keep stirring constantly until it has reduced and thickened to your liking, add some pepper to taste. Take off heat when to your liking.
- Drain the spaghetti, making sure that there is hardly excess water, return to the pan, stir through the sauce, and serve.
Let us know your thoughts if you’re brave enough to give it a try.
As always, thanks for reading, B x