Courgette Plato Tart

individual portion

180g tinned Kidney Beans
40g toasted flaked Almonds, ground in a mini chopper
1 teaspoon almond extract
1 Albumen
30g Cheddar like Cheese eg Sussex Charmer, mostly finely grated
30ml Sunflower Oil
720g Courgettes, grated and squeezed
2 teaspoons mixed herbs
1/2 teaspoon tarragon
2 Albumen lightly whisked

Preheated oven to 190°C
In a jug blended the Kidney Beans, almond extract and 1 Albumen until pink and smooth except red skin bits, the size of the Albumen was smaller than previously and this makes the mixture less smooth
Stirred in the Cheese and Almonds
Spread out evenly in 21x16x6cm glass oven dish fully lined with parchment paper eg Bacofoil non stick baking paper, making a ridge around the edge similar to a tart shape
Baked 20min

In medium large frypan fried the Courgettes in 30ml Sunflower Oil for 20 min, I find this easier with chopsticks
6min before the end stirred in the mixed herbs and tarragon
At the end of cooking allowed to cool a little
Then stirred the Courgettes, a little at a time, into the two Albumen in a bowl
Poured this mixture over the Plato Tart Base
Baked 20min still at 190°C

complete protein31.1g
saturated fats 11.7g
uncompleted legume protein 5.1g

W 257 abcd

Sable round brushes, colours and paper:
n.8 Italian Venetian Red (unused)
n.6 Terre Verte (unused)
n.10 Amethyst Genuine
Watercolour paper NOT 280gsm 38 x 28cm

additional exercise using all materials above:
entirely painted with guidance


wondering if this is another colour changer
but the numbers are different

n.8 treasure, magnify that which is closest, intimate
this could be about detail, every little thing made more important
galaxies, planets, spheres
smiles like warmest summertime, perhaps the shape of a smile, no, full circles
in Italian Venetian Red, this in crochet is Pumpkin, but it is not about money, coins or being on the money
perhaps or perhaps it is, yes

n.6 this is about tolerance, it had occurred to me there is a port as well as a fort here, all receive God’s comfort, God’s support
in Terre Verte, our planet, green, not straight lines, no fort, rounded lines like ports or alcoves which reminds of the glow in warmest summertime

n.10 value everything but not too much – two sides
God’s comforts, this is the forts, the straight lines
in Amethyst which is both made of the actual stone and genuine but also sounds like lacking in belief ‘am atheist’ about some things perhaps,
two sides
not shaded, not on one side of the circle, not lighter on one side
to be found on one side perhaps not one of the sides of the paper but one of the sides of a colour, not both colours, just Terre Verte perhaps

Terre Verte is rounded lines
adjacent to Amethyst in straight lines
not in but around Italian Venetian Red spheres, not circles

Lentil Potage with Bread and Celeriac Greens

hearty individual portion
served with two Ciabatta Bread Rolls (17.01.2020) frozen and thawed for a day and heated a couple of minutes, wrapped in foil in a warm oven

70g Red Lentils, cooked in 200ml hot water for 10min, not drained
30ml Sunflower Oil
200g Carrots, sliced into thin wedges
160g Fennel, this was some bulb and stems left over from previous day, sliced thinly
130g Onion mostly sliced thin
350g Celeriac, sliced into medium small sticks
200g Baby Greens, removing leafless stems and slicing the rest quite thinly across
1/2 teaspoon celery seed
pinch ground pepper
1 teaspoon mixed herbs
30g Table Cheese, eg Twineham Grange, grated finely

LENTIL POTAGE (about 60min)
In a large pan with 15ml Sunflower Oil gradually added the Carrots, Fennel and Onion as they were being prepared
Fried these for about 15min
45 min before the end added 300ml hot water, covered and simmered for the remaining time
4min before the end added the cooked Lentils
At the end of cooking pureed the Potage with hand blender until smooth
After serving added the Cheese on top

In large frypan with 15ml Sunflower Oil spread around, added the Greens to one side and the Celeriac to the other
Fried both 20min trying to keep mostly separate
10min before the end added pepper and mixed herbs to the Greens and celery seed to the Celeriac
Towards the end of cooking stirred both together

complete protein 21.2g
saturated fats 10.1g
uncompleted legume protein 3.6g

W 256 abcd

Sable round brushes, colours and paper:
n.10 Italian Venetian Red (unused)
n.5 Aureolin
n.9 Phthalo Turquoise
Watercolour paper NOT 280gsm 38 x 28cm

additional exercise using all materials above:
entirely painted with guidance and using the colours above, although clearly they look different


initially this seems strange, n.10 feels to be about everything, but the colour to me feels specifically about one person
Aureolin may also be called Cobalt Yellow but I am not sure, it seems too much of a coincidence with Aureolin representing Light in crochet, and Cobalt to me reading like the desire to see God soon – whilst living – in n.5 thank God, when to me thanking God is about thanking Him for His given grace
n.9 is about the truth whereas Phthalo Turquoise to me represents disbelief

n.10 value everything but not too much, God’s worlds wherein joy can live
worlds, planets, round shapes
in Italian Venetian Red, like terracotta, baked earth
this reminds me of W 254 where one of the circles was in Italian Venetian Red

n.5 thank God, in Aureolin, this is a little light, not like faith, it is very pale by comparison but can be useful too perhaps
God makes everything
this reminds me of the need, I feel, to accept all that God gives
whether it is easily done or where not, where I would turn to my song to help me face a challenge for instance
this seems to be all else
slightly brighter than Raw Umber in W 254

n.9 telling the truth, in disbelief
no circles here, no peaks, rainbows perhaps
in all three colours perhaps
not Turquoise spreading making a rainbow through both other colours
just a single line of a rainbow
not like an umbrella
completely round
all around the Red

overall, lots of Red circles perhaps
each surrounded, no
not with Turquoise flowing around either
in Aureolin background
and an empty circle surrounded by Turquoise

W 255 abcd

Sable round brushes, colours and paper:
n.3 Mayan Blue Genuine (unused)
n.7 Jadeite Genuine (unused)
n.5 Turner’s Yellow
Watercolour paper NOT 280gsm 38 x 28cm


additional exercise using all materials above:
entirely painted with guidance

initially this would seem, if a little self-centredly, to be about me
Permanent Rose was rejected with such force, and I see it as the antithesis of me, public relations, all running perfectly smoothly
whereas Mayan Blue which I think is like me, unreal somehow, contrived, and yet Genuine, heads the list
overall this seems to be an ovation rather than a hook
Jadeite Genuine representing joy, my search for joy even in inauspicious circumstances is, I think one of my strengths
Turner’s Yellow, which to me now represents faith, without structure, my effort to hold on to faith, even in inauspicious circumstances is, I think, one of my strengths
both naturally if they occur, often together, one leading to the other

n.3, respect God, all things speak for God, peaks, mountains again perhaps
in Mayan Blue, slightly unreal, however, if they are made to look like whales again, perhaps quite realistic after all

n.7 work carefully, God moved the mountains, filled the seas
put the mountain in the sea
like only God can do!
perhaps reversing the usual blue sea green trees, no
not mixing
side by side instead perhaps

n.5, thank God, in Turner’s Yellow, in faith, to my mind
God’s joy, perhaps
God’s gold, perhaps

God makes all things
all the rest is Turner’s Yellow perhaps

on second thought, perhaps Mayan Blue could be the hook
to make the picture balanced
which I think God likes in all things

Fennel Asparagus Plato Tart

individual portion

180g tinned Kidney Beans
40g toasted flaked Almonds ground not too fine in a mini-chopper
10ml Almond extract eg oil-based (half would be enough)
pinch ground pepper
1 Albumen
30ml Sunflower Oil
280g Fennel taken from two Fennel heads, keeping most of the bulbs and fronds while the rest will be used for soup another day
1/2 teaspoon fennel seed
240g Asparagus, halved longways except the tips
30g Cheddar-like Cheese eg Sussex Charmer

Preheated oven to 190°C
Prepared the Plato Tart by blending the Albumen, pepper and Beans with hand blender until quite pink and smooth except for some skins remaining
Spread this quite thinly and evenly like a tart shape, a little way up the sides, in a 21x16x6cm glass oven dish fully lined with parchment paper eg Bacofoil non stick baking paper
Baked 20min

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min
8min before the end stirred in the fennel seed and fronds

In medium large frypan fried the Asparagus in 15ml Sunflower Oil for 15min

PLATO TART (20min)
Spread the Fennel on the Plato Tart
Spread the Asparagus on the Fennel
Covered with the Cheese
Baked another 20min

complete protein 21g
saturated fats 12.5g
uncompleted legume protein 5.1g

Tue 28.01 – Mon 03.02 (tbc)

TUE 28
Kidney Beans, Almonds, almond extract, Albumen, pepper
Asparagus, Fennel, fennel seed
Cheddar Cheese

WED 29

THU 30
Red Lentils, Bread
Celeriac, Greens, Onion, Fennel, celery seed, mixed herbs, garlic
Table Cheese

FRI 31
Kidney Beans, Albumen, Almond, almond extract, Cheddar Cheese
Courgettes, mixed herbs, tarragon

Filo Pastry, Lentils, Albumen, Hazelnuts
Carrots, ginger, Chestnuts, nutmeg, pepper, cinnamon
Table Cheese

Lentils, Almonds, Albumen
Chicory, Onion, garlic, chilli
Philadelphia Light

Filo Pastry, Butter Beans, Peanut Butter, Albumen, pepper
Tomatoes, Spinach, parsley, garlic, chilli
Table Cheese