Courgette Soup

So many courgettes and so little time to eat them. It almost seems like daily I am going up to my allotment and gathering courgettes.  Finding those that got away and escaped your notice and turned into enormous super courgettes.

Here is a great recipe for those courgettes that got too big; courgette soup. Delicious, fresh and so satisfying. Actually mine was so thick it was more like a salsa.... mmm... maybe I could add it to something!


Serves 2 large helpings

1 large supersize courgette - cut into cubes
4 large tomatoes - quartered
1 onion roughly chopped
Olive oil for cooking
Seasoning

1. Fry the onion in a little oil until just transparent and add the courgette.
2. Cook for about 10 minutes and then add the tomatoes and cook for a further 5 to 10 minutes. We are looking at the courgettes being cooked through but still retaining some of that raw freshness.
3. Whizz it all up in a blender - you can keep a few cubes of courgettes behind to give the soup some different texture.
4. Serve with the courgette cubes. You can add some basil to the mix; especially if the courgette so large and you need to add some more flavouring. Sprinkle a little pepper and serve.

So simple and quick. Excellent for a light lunch.

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• 'Striato d'Napoli' the first courgette of the season (permaculturesendaverde.blogspot.com)

Food In Jars

I just had to flag up this great website that has been a source of inspiration in my preserving escapades. It is great to know that I am joining the ranks of the avid preservers out there.  They have taught me that you can preserve and pickle near nigh everything, even to pickling  cherries. I am so excited about this I will probably try it next year but I may just diversify with blackberries.  Hmmm, intriguing! Out of my way, I'm off berrying.

Anyway mosey on down to Food In Jars and join in the pickle and preserving frenzy. 

Celebrating Abundance: Blackcurrants

I seem to be inundated with fruit. I mean I am literally swimming in fruit. Let me get this clear.... it is summer and we have tons of fruit. People are going around saying... please take my fruit... gooseberries - take them! Cherries... they are falling from the bowers. Blackcurrants - we have currents the size of cherries! Phew!

So this has been the season of bottling, preserving and generally trying to keep this fruit for the barren months of the winter. So expect lots of recipes in the next coming month or so involving this abundance of fruit....

But just what to do with so many blackcurrants - why blackcurrant jam of course!

• 1kg of blackcurrants
• 400ml of water
• 1.5 kg jam sugar

1. Place the blackcurrants, and water in a pan. Bring to the boil and let simmer for around 10 minutes.
2. Add the sugar and bring to the boil.
3. Boil for about 5 minutes.
4. Now comes the tricky part - the testing. Put a small plate in the fridge for a couple of minutes. Take it out and put a teaspoon of the mixture on it. Place back in the fridge. After 2 mins test it by moving it with your finger. If the mixture has started to set and has a visible skin on it that wrinkles when you push it, then it’s ready. If not repeat the test with a new teaspoon of the still boiling mixture.
5. Once the mixture has attained the setting point take it off the boil and pour into jars that have been sterilized in boiling water. Usually  I wash the jars in hot, soapy water, rinse and place in a cold oven.  Put the oven on a low heat and warm for about 15 minutes.... actually it is a good idea to prepare your jars before hand and have them already to whip out of the oven.
6. I fill the jars right to the top and place a little wax disk on top (you can buy these in many cookshops).  Place the top on and leave to cool.  You should see the little 'button' on the jam jars pushed in once the jam is cooled.  If it isn't don't worry too much just use that jam first.  (Of course that will unlucky if they all fail to work).

This is Ambrose's jam and he is not amused.

The Great Big Veg Challenge

Had to flag up this wonderful site catalogueing the trials of a mother to get her vegetable hating son to try new vegetables... in fact they have worked through the alphabet including daikon and plaintain..... wow! And now it is a book as well.

Goosegogs - yeah!

Goooooseberries..... oooh. Those luscious, tart, scrummy fruit that you either love or hate. Personally I love them and with people literally begging you to take them - well how can I say no. I have to thank my fellow allotmenteer Jan for forcing some fruit on me.... so what can you do with gooseberries.... make jam - oh yes- done that...

But what is even better.... ice cream. More specifically gooseberry and elderflower ice cream. This is a marvellous recipe that is amazingly creamy but has the right amount of tartness to make this a refreshing dessert. The recipe is from Delia Smith.... (I never thought I would ever follow one of her recipes but this one is surprisingly good - try it!)

http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/ice-cream/gooseberry-and-elderflower-ice-cream.html

World Cup Special: Spain - Ajo Blanco

For the Final we thought we would try some Spanish classics.... ajo blanco - a white gazpacho, garbanzos con espinacas (chickpeas and spinach), patatas bravas (potatoes in spicy tomato sauce) amongst others.

Ajo Blanco is an ancient chilled soup of almonds and garlic from Malaga. It was thought to have been brought in by the Moors in the 8th century who adored almonds. It was used to hydrate and provide an antiseptic protection - very useful to working in the hot southern Spanish climate.

Browsing around the internets I found this marvellous story about the introduction of almonds into Spain..... Al Mutamid, a Caliph of Cordoba surrounded his city with almond trees after his Christian wife from Northern Europe wept for the snows of her homeland. Secretly the Caliph planted the whole plain with almonds so that every year the blossom would transport his wife of the homeland she pined for. Something to bear in mind whilst preparing this meal.

Serves 4

225g whole blanched almonds
750ml iced water
75g stale white bread, crusts removed and soaked in water
3 cloves of garlic, crushed
Olive oil
3 tbsp sherry vinegar
200g white grapes
Seasoning

1. Grind the almonds in a food processor.
2. Add 5 tbsp of iced water and form a paste just thick enough to turn the paste in on itself.
3. Squeeze bread of excess water and add to the almonds with the garlic.
4. Combine until smooth....
5 . Add olive oil and gradually pour in rest of iced water. It should turn out like single cream.
6. Transfer to a bowl and season with sherry vinegar and salt.
7. Chill the soup for at least an hour.
8. Before serving check the seasoning and ladle into bowls and distribute the grapes.


Score: Food: 3, Game: 2 - a disappointing game even though Spain eventually won through. Our food was far more interesting than the rather boring match.

World Cup Special: Ghana - Groundnut Stew

The Ghanian groundnut stew is normally served with chicken but we thought we would do a vegetarian version with beans instead.

Serves 2/3

1 tbsp vegetable oil
1 medium onions, chopped
1 carrots, chopped
1/2 green pepper, chopped
1/2 can tomatoes
1 can of beans - preferably black beans but can use red kidney beans
1 teaspoon salt
1 tsp cayenne pepper
2 tbsp chunky peanut butter

1. Measure oil into a large saucepan and heat over medium-high heat.
2. Add the onions and carrots and sauté, until vegetables are softened.
3. Add green pepper and continue cooking a about 5 more minutes.
4. Stir in canned tomatoes with liquid (do not drain them), canned beans, salt, and cayenne pepper. Lower heat, cover, and simmer about 15 minutes.
5. Stir in peanut butter and continue simmering, covered for 10 more minutes. Serve hot with rice and sprinkle with parsley....

Score: Food 2 Game 4 (great food but an even better game.... I am devastated that Ghana were knocked out under the circumstances but it did make for an exciting game).

Palestinian Lentil Soup

I came across this recipe whilst down the Green Scythe Fair and was determined to try it; a wonderful array of sharp and earthy notes. Filling, and healthy.

Serves 2/3

1/2 mug of red lentils
Onion finely chopped
2 cloves of garlic finely chopped
1 tbsp cumin
1/2 tsp of ground coriander seeds
1/4 tsp ground tumeric
Pinch of cinnamon
Water so soup does not run dry
1/2 mug of basmati rice
Juice of lemon
Chopped flat leaf parsley
Olive Oil


1. Fry the onion until slightly golden and then add the garlic.
2. Add the spices - the coriander and cumin seeds, and cinnamon.
3. Fry the spices to intensify the flavours and then add the lentil and enough water to make into a soup.
4. Cook for about 15 minutes and then add the basmatic rice.
5. Bring to the boil and then simmer for 10 to 15 minutes.
6. Combine the juiced lemon, parsley and olive oil and mix throughly. You can do this in an old jam jar.
7. Serve the soup by ladling it out and stirring in some of the lemon/parsley/olive oil mixture.

World Cup Special: Mexico - Refried Beans

Out of the group stages now and I thought I would go down memory lane and resurrect my refried beans recipe for a real taste of Mexico. I was taught this dish by a Welsh Dane - Jens.... thanks there for a very successful recipe that is a great hit at parties. People love it - well apart from some Italian students.






Re-fried Beans (Easy Style) - Serves 2/3

Tin of red kidney beans though you can use black beans as well
2 cloves of garlic finely chopped
2/3 bay leaves
Cooking oil - use vegetable or olive oil
Seasoning

1. Gently fry the garlic on a low heat in a frying pan.
2. Drain the beans but reserve the liquid.
3. Add the beans to the garlic and gently stir around. Add liquid from the can if needed.
4. Add the bay leaves and leave to cook for about 30 minutes.... adding liquid from the can and additional water.
5. After about 30 minutes mash the beans with the back of a fork leaving some whole.
6. Remove the bay leaves and serve with warmed tortilla, chilli salsa, grated cheese, sour cream and guacamole.
7. The name suggests that you need to cook it once and then re-fry. Well it is true that this does taste better if you cook it and then re-fry the next day but it is not absolutely necessary. (I can hear Mexican cooks turning in their graves as I speak)

Chilli Salsa (raw style)

I came across this recipe many, many years ago when I was looking for authentic salsas from South America.... this is a very easy and potent recipe.

1 strong chilli finely chopped
1 shallot finely chopped
2/3 tomatoes finely chopped
Seasoning
Little oil

Just combine all the ingredients and season lightly. Simple.



Score: Food: 5 Score: 3 (great game but sad to see Mexico kicked out the World Cup)

Elderflower Champagne

Elderflower season again and I was determined to make some elderflower champagne..... well I made our first batch about a week ago and it is ready.... cracked open the plastic bottle and enjoyed the fizzy delights. Not completely a success.... slightly yeasty but not unpleasant.... well it was tasty enough to make a second batch which is gently fermenting as I write.

The recipe is from the Hugh Fearnley-Whittingstall's great programme.

World Cup Special: Denmark/Japan - Danish Sushi

I know. A flight of fancy indeed. But I just wanted to play! I had a hankering for sushi and my friend wanted herring! So what could come more naturally than Danish Sushi. Thinking back on some the techniques and ingredients I need to come back to sushi at some point. So forgive the glossing over of the way I created my sushi rolls but it deserves it's own post.

Sushi Rice

250g of sushi rice
Double the amount of water
Sushi Seasoning
Salt to taste

1. Boil the rice and then return to a simmer with a cover until the rice is cooked and the water evaporated (about 10 to 15 minutes). You might need to strain the rice.
2. Allow the rice to cool.
3. Add about 2 to 3 tbsp of the sushi seasoning. This will allow the rice to stick together.

Danish Sushi Rolls (Maki)

Prepared sushi rice
Nori seaweed sheets
Pickled herring
Grav laks (or Gravlax as I got the Swedish version - but not much in it)
Couple of asparagus spears
1 large carrot - cut finely in little sticks
Tiny nasturtium leaves to garnish
Wasabi (you can buy little tubs in many supermarkets nowadays)

1. Now comes the messy bit.... Clear a surface on your worktop.
2. Blanch the asparagus and carrot. Cool when tender.
3. If you have a sushi roll mat lay it out but you can use some baking paper.
4. Lay out your nori sheet and spread a layer of sushi rice over the sheet. Try to cover about the majority of the sheet with the rice but leave about 2 cm on one side.
5. About 2 cm in from the side lay a line of filling. I made up some herring versions, some grav laks, and couple that were just vegetables. You can mix it up a bit or experiment with other ingredients. (I will come back to sushi rolls at some point but this video is excellent - http://www.youtube.com/watch?v=_nfEYUHtlLY).
6. Roll up the maki.
7. Cut the roll into bite-sized pieces.

Danish Nigiri

Sushi rice
Pretty much all the ingredients above

1. I happen to have a nigiri maker that I purchased in a Japanese supermarket some time ago but you can mould the sushi rice yourself (though it is a bit more difficult).
2. Fill your nigiri maker with rice and press the top on the mixture packing the rice tightly in the mould.
3. Gently ease the little nigiri out of the mould.
4. For the fish I dabbed a spot of wasabi onto the top and placed a bite-sized piece of fish on.
5. Garnish with a nasturtium leaf.
6. For the vegetables I cut them to the size of the nigiri and placed an asparagus spear and a couple carrot sticks on the top of the nigiri.
7. Cut a strand of nori seaweed and wrap around the vegetables and nigiri. This ties the vegetables to the top of the nigiri.

Danish Nigiri (a variation)

Thin slices of rye bread (I used pumpernickel)
Cream cheese
Grav laks
Herring
Seasoning

1. Cut the rye bread into 2 by 5 cm rectangles.
2. Spread some cream cheese on one rectangle and sandwich with another rectangle of rye bread.
3. Place a slice of grav laks or herring on top and serve!

Score: Food: 2 Game: 3 (even though I only got to see some of the goals as I was busy making this.)

Nomo

Such inspiration.... whilst researching my next escapade into World Cup cooking I chanced upon a Danish restaurant Noma who recently knocked El Bulli off the world's best restaurant award.
René Redzepi, the head chef, believes in locally sourcing his food and surprise, surprise is a food forager..... local berries, vegetables, fish and the like..... the man even uses chickweed!

One of his most famous dishes is 'Vegetables in Soil' - baby carrots, radishes, leeks and celeriac served on 'soil' (actually a combination of malt flour, hazelnut flour, melted butter and beer). He takes challenging ingredients like pike, unripe elderberries and cabbage stems and concocts a beautiful array of dishes. Frankly anyone that can use my favourite vegetable as a child (cabbage stems) has to stand out for me.

Have a look at just some of the reviews of this wonderful Nordic Mad (danish for food).....

verygoodfood
times review

Ode to Nasturtium

I thought I would write about one of my favourite salad leaves; nasturtium. You find these plants growing in peoples front gardens; always a favourite for their displays of colour in rich oranges and yellows. But you also eat them...

Nasturtiums have the lovely peppery taste reminiscent of watercress but with frankly a flowery taste. They are great to add to any salad during the summer.

You can also pickle the seeds to make something akin to capers. Find a great recipe on The Cottage Smallholder. Something that I might try for the future.

It originated in Peru apparently where it was used to treat skin wounds and later it was used to treat scurvy because of the high vitamin C content. A versitile plant indeed!

World Cup Special: Cameroon - Fried Fish in Peanut Sauce

Ahh! Finally some African food.... This World Cup is so inspiring... you get to try so many dishes. This time our trek leads us to Cameroon. I read online that:

In general, the Cameroonian diet is characterized by bland, starchy foods that are eaten with spicy (often very hot) sauces. Meat on skewers, fried and roasted fish, curries and peppery soups are common dishes.

Sounds good.... maybe some fish.... try some cassava.... nice and hot. We were not expecting such a success though! This is delicious food that is relatively easy to make.


Fried Fish in Peanut Sauce

Serves 2
Palm oil but you can use peanut or some vegetable oil.
2 fillets of sea bream
2/3 cloves of garlic finely chopped
one spoonful coriander
one-half spoonful ground ginger
one-half spoonful nutmeg, grated
salt
black pepper
smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish (we used oyster sauce?)
peanut oil
1 onion, finely sliced
1 to 3 chilli peppers, chopped
one cup peanut butter (natural or homemade) - we used raw peanuts that we crushed in a pestle and mortar

1. Heat a few spoonfuls of oil in a pan
2. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
3. Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish) if you have it....
4. In a saucepan bring four cups of water to a boil. Add the spices and ground dried shrimp (or fish) or oyster sauce in our case. Reduce heat and let simmer.
5. Heat a few spoonfuls of peanut oil in a clean pan. Fry onion and remaining garlic until browned.
6. Add chilli pepper. Reduce heat.
7. Add the fried fish to the onion-garlic mixture.
8. Strain broth if using the dried shirmp. Add the peanut butter or in our case crushed peanuts. Stir in and thicken the sauce.
9. Pour the thickened sauce into thepan over the fish and onions. Add remaining dried shrimp (of fish) if you are using. Simmer together for a few minutes.

Coconut Jolofe Rice

1 Onion, chopped
2 tablespoons peanut oil
4 tomatoes, peeled and chopped
1 teaspoon tomato puree
1 chilli pepper, sliced finely
1/2 tin coconut milk
2 carrots, peeled and diced
1 small slice ginger, finely chopped
1 bayleaf
1 mug of long-grain rice, washed
Salt and pepper to taste

1. Fry the Onion in hot oil, in a large saucepan, for a few minutes.
2. Add the tomatoes and tomato puree for about 6 minutes.
3. Stir in the coconut milk and continue to cook until the mixture is reduced and thick.
4. Add the carrots, hot pepper, ginger, bay leaf and salt.
5. Bring to the boil, and add the rice.
6. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. You might need to add more coconut milk or water to keep it from sticking to the bottom of the pan.

Mashed Cassava with Garlic

1 cassava root, peeled and chopped roughly
1/2 bulb of garlic
nutmeg
milk
butter

1. Roast the garlic in the oven for about 20 minutes (190C).
2. Boil the cassava for 20 minutes or until soft.
3. Drain the cassava and mash - very much how you would mash potato.
4. Take your roasted garlic and squeeze out each of the garlic cloves into the mash.
5. Mash some more and add milk and butter to make a good smooth mash.
6. Grate a tiny bit of nutmeg into the mash.

Score: Food: 4 Game: 2 (we actually only heard the game after spending so much time in creating this feast but it did sound like an exciting game.

Broad Bean Falafel

A variation on the good old fashioned falafel. When you have a glut of broad beans it is difficult to know just what to do with them. This is a great way to use some of that seasonal veg.

Makes 14 small falafel

100g broad beans shelled and skinned
200g cooked chickpeas
1 small onion finely chopped.
2 garlic cloves
Handful of Italian flat-leaf parsley
Handful of coriander
1 tsp ground cumin
Pinch of chilli flakes
3 tbsp water
Oil for frying.

1. Add the onion, garlic, parsley, coriander, cumin, chilli and salt to the beans and chickpeas. Puree and add the water and pulse until the mixture is gritty but fine and green. Scrape the paste into a bowl.
2. In a small heavy pot or wok heat 6cm of oil to 180C. Scoop the mixture into the palm of your hand and fashion into little flying saucers. Spoon into the hot oil and fry for about 2 minutes in small batches until crisp and brown, then drain on paper towels.

Or try baking the falafel in a hot oven, making sure to baste them once with oil.

World Cup Special: Korea - Seasoned Spinach

These World Cup Specials are coming thick and fast..... this time Korea.... well North Korea were playing Brazil and of course we needed to see Brazil play with a Korean meal.... yes, mmm! The reason I wanted to try Korean food is because of that mysterious dish Kim Chee.... a fermented cabbage dish that is supposed to be delicious. Well, Kim Chee takes a few days to ferment and be tasty and we were just not organised..... so a hasty replacement needed to be found. I will come back to Kim Chee very soon! So, seasoned spinach steps in to the breach. A simple dish with sesame seed oil, sesame seeds and soy sauce. Except it was too simple. So I added all the vegetables I had around; asparagus, and broad beans. Delicious. This uses the recipe from http://koreanrecipes.org/seasoned-spinach-korean-2/ but I drastically altered the ingredients....

Serves 2

couple good handfuls of fresh small flat-leaf spinach
Bunch of asparagus
1/2 pound of broad beans (unshelled)
2 Tbs soy sauce
1 tsp sugar
1 1/2 tsps crushed sesame seeds
1 Tbs sesame oil
1 finely sliced onion
1 tsp vinegar (optional)
Salt Red pepper threads (optional)

1. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and vinegar.
2. Bring large pot lightly salted water to boil. Add spinach, , and immerse only until leaves turn bright green.
3. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible.
4. Take the tips of the asparagus and keep separate. Using the rest of the asparagus finely chop.
5. Shell the broad beans... I also took the broad bean skins off for a milder taste.
6. In a separate pan gently fry the onion for about 5 minutes and then add the finely chopped asparagus.
7. Gently blanch the asparagus tips and add to the rest of the asparagus and onion. Add the broad beans and gently fry for about 2 minutes. Add the blanched spinach.
8. Put mixture in a bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serve with a healthy serving of noodles.

And the scores: Game: 3 Food: 3 (hmm both the game and the food were good!)

The Corrugated Kitchen

I have to promote this mobile catering company which I chanced upon at the Green Scythe Fair in Mulchenley this weekend. A funky little van and some great food; luscious falafel and great homemade pitta. Friends had the lamb kofta and couldn't stop praising the cooking. All that and some refreshing mint tea. Plus I got a recipe for their Palestinian Lentil Soup... which I will try and report back on.

Find them on www.thecorrugatedkitchen.co.uk for mobile catering in the area of South Somerset.

World Cup Special: Uruguay - Pascualina

I don't know whether this was a stupid idea or not but my culinery friend and I decided to cook a few themed meals for the World Cup; choosing dishes from one of the teams playing on certain matches....

So the first attempt was for the Uruguay/France game. We thought Uruguay yes.... never cooked anything from Uruguay before - lets give it a go.... It might have helped if we had looked at the map and saw how close it was to Argentina. We might then have known that it would be quite difficult to find a vegetarian option amongst all the lumps of steak and other carnivorous offerings. But we did manage to find this wonderful pie from Uruguay - the pascualina; a cheesy, eggy, greeny pie which was very filling and utterly delicious. Find the recipe on http://www.uruguayanfood.com/pascualina-recipe.htm. My only change to the recipe was to use spelt flour; the type of flour was unspecified so I thought I would experiment.

To accompany this wonderful pie I cooked up a black bean dish from Brazil (which does border Uruguay) with rice. I took the recipe from my 'Street Cafe Brazil' book by Micheal Bateman and left out the meat aspect.... to my mind it tastes good and my meat eating friend did not mind the exclusion of meat; in fact she thought it was rather tasty.

Serves 2
Can of black beans (should be able to get in most supermarkets or wholefood store).2 cloves of finely chopped garlic.3 bay leaves.

1. Pan fry the garlic on a gentle heat for about 3 to 4 minutes.
2. Add the black beans (including the liquid) and bay leaves and leave on a gentle heat for around 15 minutes. Stir occasionally to keep from sticking too much.
3. If need be add more water and cook for about 5 to 10 minutes more. Mash some of the beans with the back of a fork.
4. Remove the bay leaves and serve with rice.

To accompany this platter I rustled up a seasonal salad of rocket, pea shoots, nasturium leaves and radish.The Uruguayan food was indeed the best part of the football game. I should be doing some more World Cup specials in the coming weeks... a little Korean, maybe some Algerian - who knows.

Score:
Game: 0 Food: 4 (so disappointed with the game and frankly if it hadn't been for the food I would have switched off).

Cheese Bread

Actually this isn't my cooking.

I have to come clean and admit that the hard work to produce this is down to another. As it happens to be my mother's hard work I felt I would pay homage to her fine cooking skills and add this to my blog...

I took this on a picnic (we needed to use it up) and so various friends and acquaintances tried this 'cheese bread'. 'Did you make this?' I was being asked..... I was tempted to lie.... 'Yeah, sure, I made this wonderful unleavened cheesy bread' but I couldn't pull it off.... Then I was asked for the recipe... 'Well, it isn't mine... but I will have a look...' sucking my teeth and attempting that look that builders give you when they estimate a job.

So off I trotted to find the recipe....

Returning home I asked my mother where the recipe came from... she just pointed to the Nigella Lawson cookbook with a shrug and a grimace (she had tried it the previous day and not really enjoyed it - it was a bit soggy then but had mellowed the next day into a wonderful firm bread).

Liking the bread more than she I looked it up and was amazed.... this was a Georgian recipe from a little restaurant in Hackney - 'Little Georgia' and that the dish was called Hachapuri or khachapur (depending on the transliteration). Nigella Lawson describes her search for a recipe that was like the cheese bread that she had in St. Petersburg; finally finding it in the middle of London after many years searching. So you can find the recipe and the wonderful story in Nigella Lawson's Feast or head over to The Traveller's Lunchbox for more information on Georgian food and a recipe for hachapuri (which is in fact Nana Eristavi's recipe lovingly reproduced by Nigella Lawson).

Try it and be amazed....

Lemon Posset and Almond Madelines

Completely unseasonal but devine..... this is a beautiful recipe for the simplest of desserts.

Serves 4

Lemon Posset
4 lemon juiced (grate some of the skin first)
250g caster sugar
500ml double cream

Almond Madelines
75g warm melted butter
3 eggs
80g suger
40g almonds
80g plain flour (I used spelt flour and I thought it was wonderful)


Lemon Posset

1. Bring the sugar and lemon juice to the boil for 2 minutes. Add your lemon zest here.
2. In a separate pan boil the cream over a gentle heat.
3. Add the lemon mixture with the cream.
4. Pour into serving dishes - Martini glasses are great but some espresso cups are ideal.
5. Set in the fridge for 2 hours.

Almond Madelines

1. Whisk the egg and sugar together until light and fluffy.
2. Sieve the almonds and flour together.
3. Gradually fold the flour mix into the egg mixture.
4. Pour in the warm butter carefully
5. Scoop the mixture into buttered and floured moulds.
6. Cook at 175C for 10 - 12 minutes until golden brown.

Squash Farrotto with Kale and Local Cheese

I have a new name for my spelt risotto - farrotto, coined from Denis Cotter's book 'Wild Garlic, Gooseberries ... and me'. I have been experimenting with spelt for a time now, trying to find a local, sustainable alternative to rice. Spelt is the ancient variety of wheat that happens to grow well in the west country (UK). It is well suited to our wet climate; compared to the hotter east where most of our cereal products are grown. I would like to see much more spelt grown around here. Currently the only spelt you can buy is from Sharpham Park, based in Somerset. Look for the pearled spelt for making this farrotto.

Serves 2/3

1 butternut squash
3/4 mug of pearled spelt
Vegetable stock (about a litre)
1 onion chopped finely
2 garlic cloves chopped finely
Kale chopped and sliced (I tried to hazard a guess at the amounts and really it is up to you and whether you like kale or not)
Local strong sheeps cheese (Wootton Organic Dairy Little Ryding)
Couple good slugs of olive oil

1. Heat up you oven to 200 degrees.
   
2. Peel and cut up your squash into 2 cm cubes.
3. Place squash into a baking tray and drizzle with olive oil (you can use rapeseed oil as a local alternative) and pop in the oven to cook for about 45mins to 1 hour.
4. Take that chopped onion and gently fry in olive oil.
   
5. Heat up your vegetable stock in a separate pan.
6. When the onion is slightly brown and soft add you pearled spelt ensuring that the spelt does not stick (get that wooden spoon out).
7. Gradually add the vegetable stock letting the spelt soak up the liquid. Now spelt takes so much longer than normal risotto rice (20 mins)..... just be patient.
   
8. Towards the end of the cooking add the cooked squash.
9. Meanwhile in a frying pan gently fry the garlic and add the kale - cook for about 5-8 minutes.
10. Your farrotto should now be succulent and good. Hopefully you would have infused the spelt in the squash flavours.
11. Cube your sheeps cheese.
12. Take the farrotto off the heat and add the sheeps cheese.
13. Serve the farrotto with a generous helping of the cooked kale and garlic.
14. Depending on you tastes you might need some extra parmesan.
    

Sunchoke Risotto with lemon thyme oil

I could just have risotto every day i think. Beetroot risotto - check, asparagus risotto - double check, mushroom risotto - ohhh yeah! But sunchoke or jerusalem artichoke risotto. Well when I found the recipe in my Denis Cotter 'Wild Garlic, Gooseberries and me..' book I just had to try it. The sunchokes were cooked to a puree and was offset but the wonderful lemon thyme oil. Beautiful.

If you haven't come across Denis Cotter before be amazed by the great writing and sheer enthusiasm for vegetables. If you buy a cook book make it this one.

Broccoli and Pasta

This is an old, old favourite taken from a River Cafe recipe or was it a Valentina Harris recipe? many years ago. I have cooked this for years with various simplfications and abstractions. Elements can be added or taken away - if your ingredients are good it is still great. It is simplicity itself.









Serves 2
Head of broccoli - break up the florets adn use some of the stalk (it is great)
2 cloves garlic chopped
1/2 dried chilli crumbled
Small tub of fromage frais (or cream if you like it rich)
2 anchovies if you want to be more traditional
Pasta for 2 (you can use shells for the best result but I have been using wholewheat spaghetti for years)
Freshly grated Parmesan.

1. Gently steam your broccoli. Remember you can always peel and chop up some of the stalk for added flavour - try it.
2. Gently fry some garlic in olive oil.
3. Crumble some dried chilli in the mix.
4. When the broccoli is al dente add to the garlic and crumbled chilli and cook for a couple of minutes
5. Cook your pasta.
6. Keep a couple of florets of broccoli apart and add the rest with a tub of fromage frais (or cream) to a blender. (You can leave it unblended and it is still quite fantastic. Blend to a lovely sauce.
7. Return to the frying pan and gently warm adding some seasoning if needed.
   
8. Drain your pasta when ready and return to your cooking pan.
9. Add some freshly grated Parmesan and fold in your broccoli sauce.
10. Serve with some extra Parmesan on top.

Beetroot Risotto with Pea Shoots

This was a real 'what do I have and what do I really like'. When you live in Britain you have to really love to love beetroot. It grows so well and really adds a substantial taste to your diet. That earthiness is unmistakeable. That is what puts most people off. It is so much an acquired taste but which earns so many advocates. Beetroot has advocates like chickpeas or olives or spinach. Or maybe it is just a bunch of us who like all those vitamins.

It is big, bold and gutsy and can handle quite strong flavours. This is one of my made-up riff meals based on a beetroot and gorgonzola cheese risotto I had many years ago.

And to suit a riff meal..... just follow one of the risotto recipes and simply roast or boil the beetroot prior to adding to the risotto mix.... I probably used about 3 beetroot for 2 people. At the end of cooking add some blacksticks blue cheese (from M&S - one of those great cheeses), arrange some pea shoots on top and enjoy.

Parsnip Puree and Garlic Roasted Vegetables

With the prolonged winter here I have not been very inspired and so I have turned to the recipe books and food articles. This great recipe was in the Guardian some time ago and I thought I would try it out.... The pureed parsnip was intensely garlicky and nutty - lots of ground almonds, and the roasted veg (kale, and cauliflower) was devine with the walnut dressing.

Try the recipe out - http://www.guardian.co.uk/lifeandstyle/2010/feb/06/roast-winter-veg-vegetarian-recipe

Lucullian Delights

Strange how you stumble upon these little gem sites that just make you green with jealousy. I am a particular shade of emerald at this moment. And just why. Well, it doesn't take much with me - some good recipes, gorgeous photography and really I'm easy - true that is all it takes. So prepare for a feast of food and landscape beautifully captured by Ilva Beretta.

Beetroort Mousse with Orange and Fennel Scented Yoghurt

I have been cooking out of books and magazines lately because I feel I must freshen up my range of dishes. This is one of those dishes that looks absolutely devine but ultimately it is not the best tasting of foods. Now I like beetroot but I always seem to cook beetroot soup so I thought i would try this mousse from Denis Cotter's The Cafe Paradiso Cookbook (p.66).

It was an immensely rich dish of cream and cream cheese and eggs that maybe tipped the balance for me - it was just too flavourful. I find beetroot quite rich anyway and all this cream just detracted from the overall taste. But the yoghurt sauce was a revelation - lightly toasted fennel seeds and orange rind and juice just sent the sauce into the scented strastosphere. Wonderfully aromatic. Hmm.... maybe I will just use it in another dish.


Hunting for a comparable recipe I saw this ravishing recipe from Luccullian delights that blew my dish out of the water. I am now feeling very dejected when faced with such culinary skill. "I'm not worthy!"

Kohlrabi Salad

This is a new favourite vegetable for me now. I am sorry to say that I had never before tasted kohlrabi but from now on I will definitely be utilizing this wonderful vegetable. And what does it taste of - a glorious mixture of turnip (yes, I am one of those strange people who adores turnip but only raw!) and spring greens. It is fresh and vibrant and is a wonderful accompaniment to most dishes.

This recipe is a sneaky re-make on Riverford Organic Vegetables recipe. Instead of peanuts I use pistachios (just happened to have them in my cupboard) and I eliminated the apple and carrots though I think it would be wonderful with those elements. But I just wanted to keep it simple and in the true Nigel Slater style just use up what was in my cupboard.

As you can see I put this salad with some bream fillets, potato cake and a green salad (I know the green salad is not seasonal but sometimes you do succumb to the limitless supply of unseasonal vegetables) . A fresh tasting dish great for the middle of winter.