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.