Monday 31 July 2017

POSH NOSH




Exploding with nutrients on every level, this light supper dish from the BBC Good Food magazine  is crammed full of flavour.  Utilising spinach and tomatoes from the garden, the addition of pumpkin seeds gives a welcome crunch to this superfood scramble  with smoked salmon - one I think my health conscious sled-dragging 31 year old son would relish!
 


 

Monday 24 July 2017

SORRY STEVE!

 

Full of colour and goodness,  this totally delicious combination of salty halloumi,  sweet mango, sharp lime, powerful chilli and the bite of pumpkin seeds gives you a zest for life.

 However I'm sorry Steve of 'Steve's Leaves',  Baby Watercress & Little Leaves Packaging Photo who I pinched the recipe from,  I used my own leaves from the allotment to make this perfect, simple main course for those aspiring veggies among us.  Also would be great as starter.
 


Sunday 16 July 2017

I DREAM OF GREEN BEANS!

 



If there is one thing  designed to kindle my gardening partner's passions at the allotment, it's not me in my grubby gardening gear waving the trowel at him  - it's the runner bean. He has a mini fling with the sweetcorn but his real love affair is with the Scarlet Emperor. 
From the moment we sow the tiny seedlings, (or I when I sowed them this year and they dared not to show their plant like faces for what felt like an eternity and he panicked that we would have none!)  nothing gets more nurturing,  water or undivided attention than the beautiful  red flowers  cascading downwards to tempt him. 
 
 And we are picking early this year so I decide to try a new recipe - a green bean and chicken casserole - poached from a book at the library but sadly I can't remember which one so am probably breaching copyright here!
  •  The quantities I'm using would amply serve two.  The recipe uses chicken thighs (skin on) but I used a standard pack of chicken breast mini fillets from Aldi and pan fried them in oil until browned and then set them to one side.
  • I then softened a large chopped onion and added two cloves of garlic, a large heaped tablespoon of hot smoked paprika and a pinch of cayenne.  Then add about 80grams of tomato puree.  You need plenty of paprika and puree to give the casserole plenty of depth. 
  • Then add a couple of sliced carrots, 300grams of sweet potatoes cut into chunks and coat in the tomato mixture.
  • Add a 400grams tin of tomatoes and enough water so all meat and veggies are submerged.
  • Boil, then simmer for about 25 minutes until  everything is cooked through.
Add 250grams of green beans five or ten minutes before the end and cook till tender.  I used our runner beans but think dwarf beans might work better in this recipe.
 

 
This ancient metal contraption from Ebay , reminiscent of traditional family days in the kitchen way back when, makes the job of slicing the beans a breeze.
 
 








Wednesday 12 July 2017

GET SHORTY!





And no the title of this blog is not a reference to my diminutive size!  As you can see by the photography it refers to the blackcurrant shortcake tart I made a few weekends ago from the delicious  harvest bursting forth from my Ben Lomond bush.   Probably picked enough for about two puddings so sadly none to share with anyone else.  Well  in truth I did give a pie to my parents when they were made so I'm not being completely selfish!
If anyone remembers my 'Getting Fruity' blogs last year you will probably remember references to a Marks and Spencer's 'Pies and Flans' book written by Mary Cadogan that I've had for an eternity.  Well this recipe comes from there too.

  • Rub six ounces of butter into 12 ounces of self raising flour ( I used Stork margarine)
  • Stir in six ounces of caster sugar
  • Add a beaten egg and mix to a firm dough adding cold water if you need to.
  • Roll out pastry and line your tart tin - I made one medium one and two smaller ones.  I can recommend the small Lakeland pie dishes for this.  The pastry is very fragile but persevere with it - it's worth it for the crumbly texture you end up with.
  • Fill with eight ounces of blackcurrants and sprinkle them lightly with sugar, you don't need much, better to enjoy their tart flavour.
  • With the pastry that is left over arrange strips in a lattice pattern over the tart and brush with milk.
  • Bake at 170 degrees (fan oven) for 30-35 minutes.
  • Enjoy with whatever you fancy - but my pick with blackcurrants is always clotted cream! or Cornish ice cream at a push.









 

Tuesday 4 July 2017

VIVA ESPANA!




So we have harvested the onions early too. A mixture of sizes as usual -  not sure if we will grow them again next year as they take up such a lot of space.
Made this Spanish chicken stew in the slow cooker -  not as authentic  as it should have been as I omitted the olives but still didn't stop it from being an incredibly  tasty treat at the end of a busy day.  Doesn't create too much washing up either:).   I also diced some chicken breast instead of using the chicken thighs.
 
https://www.bbcgoodfood.com/recipes/slow-cooker-spanish-chicken


Used the first of the courgettes in some veggie kebabs tonight - just looking at the riot of colour makes you feel full of vitality!