FORAGER'S FEAST

 

It’s no good keep picking from the hedgerows as it only encourages me to make more sweet puds desserts.

The bramble scones from the Kitchen Garden magazine were a delight warmed with clotted cream and sticky jam - and so simple and rustic to put together. I used marg instead of the coconut oil. If you’ve some berries left in your freezer I’d highly recommend them.

 

I've had some blackberry disasters recently. 

 

 

This blackberry soaked sponge didn't look or taste great.... 
 

And this lemon and blackberry cheesecake looked gorgeous and quite artistic for me but it didn't set so it was hopeless to dish up although it tasted quite nice!

 Here's your recipe as there is no link

 

• Sift seven ounces of flour into a bowl and rub in one and a half ounces of marg.
• Add 125mls of milk and bring the dough together.  They suggest almond or soya milk to make it more healthy.
• Add one and a half ounces of blackberries
• Knead lightly and pat into a round and cut into rough triangles.
• Bake for 10-12 minutes at 200 degrees in a fan oven.  I think mine took just a little longer.

DOUBLY DELICIOUS!

 

Joe wicks does it again!!! Just used the last of my aubergines some red peppers and coriander in a fragrant taste-laden curry that only took 30 minutes to cook and could quite easily rival the local takeaway. I drew the line at using paneer and swapped chicken thighs for breasts but it still made me want to make it again.

  

If you’re fonder of food from a different part of the world the aubergines also work well in a rigatoni pasta bake - I halved the cottage cheese and only used one tin of tomatoes but again I don’t feel it influenced the outcome in a negative way.

 

 

So nice to try more quirky veggies instead of the usual staples.

 

  https://www.goodtoknow.co.uk/recipes/beef-and-aubergine-rigatoni-bake-with-tomato-and-basil

 

Can't find the recipe for the curry but here it is in a nutshell.  It would serve two people with rice and nan bread.

• Fry a red onion and add a shake of fenugreek seeds and two bashed cardamom pods.
• Add a red pepper and a medium chopped aubergine and three chicken breasts (his recipe would use 5 skinless thighs, bone-in) and fry till chicken loses its pinkness.
• Sprinkle in one and a half teaspoons of garam masala, some ground coriander, turmeric and paprika and cook out before squeezing in half a  tablespoon of tomato puree. Stir fry for a minute.
• Add 150mls of chicken stock, boil, and cook for 30 minutes till the chicken is done. 
• Add a chopped red chilli and a good handful of coriander just before the end of cooking.

 

SOUPER DUPER

 

Positively glowing with goodness, this soup uses some of  my red peppers continuing to ripen behind glass in the autumnal sunshine.

Warmed by two teaspoons of curry powder the broth is earthy and thickened with butternut squash and red lentils - a colourful concoction that is a joy to eat on a chilly day.

I put it together on a freezing afternoon when one of my nearest and dearest was challenging himself at a Beast Spartan event  - a 24k run and 30 gruelling obstacles in relentless rain - I think I thought some sort of ‘transference’ would occur to give him some kind of comfort too!

In contrast  I used my knobbly, gnarly celeriac to create a gentler more creamy soup, sharpened by tangy blue cheese  which was equally delicious. 

 

 

 Harvest was just a little earlier than expected as something else appeared to be thinking about having a nibble so thought I'd better get to it before they did!

 

 

https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/the-happy-pear-spumpkinredpepperlentilsoup.html

 

 

https://www.littlesugarsnaps.com/2017/11/01/celeriac-spinach-blue-cheese-soup/

 

 

I used milk rather than cream in the celeriac soup and an onion instead of a leek and it still worked perfectly.  I also blended the spinach into the red pepper soup rather than just wilting and serving.

 

ENJOYING EATING EMPANADAS...

 

 

I've always loved a pastie - hot or cold - so this recipe for something similar, given a bit of punch by some Mexican spices, was destined to catch my eye.

 

Stretching it a bit for a blog again as only used home grown parsley and coriander but they were so tasty I just had to share.  Good with Mexican rice and taco beans.  Salad and roasted tomatoes would work as well or would even be a great alternative to a sandwich for an adult picnic!

 

https://www.bbcgoodfood.com/recipes/beef-chorizo-empanadas



I FEEL GOOD (I KNEW THAT I WOULD!)

 

 So have you got end of season courgettes or spring onions lurking in your fridge?

Well they can be elevated to a new level when you cook this tasty treat created by chef Tom Kerridge.  It’s from a book designed to increase your dopamine, but don’t do what I did and try to increase your dopamine too much  by using 150 grams of blue cheese instead of 100 grams just so I didn’t waste the cheese! and because I've had a lot of bland veggie quiches in my time!

I did however use ordinary shop bought pastry (my usual favourite from Aldi) and I swapped  the cream for milk and added only one of the extra egg yolks- that meant it took longer to set but it still worked just the same.

 The salty cheese was enhanced by the sweetness of the marmalade  ( I used a red onion chutney) and fresh thyme. 

 

 Served with a riotous medley of colourful tomatoes, peppery rocket and new potatoes it’s another recipe that may yet be designed to sway a meat eater but in the meantime I’ll happily increase the feel good chemicals in my brain alone!!

 

https://www.bbcgoodfood.com/recipes/courgette-double-cheese-quiche

 

 

 

BAT OUT OF HELL (MEAT LOAF!)

 

 

So I’m stretching things a bit using this recipe for a blog as it only makes use of my aromatic basil.

However this meat loaf is worthy of a mention as it’s so full of flavour - and the rich red tomato sauce makes you feel healthy even when you just drink it in with your eyes! Goes perfectly with fresh broccoli and new potatoes from the garden:)

https://www.bbcgoodfood.com/recipes/beef-bacon-meatloaf

 

BABY BAKES

My beloved grandson wasn't that fussed by these fancy frittatas - sadly a bag of cocktail sausages had caught his eye,  but with a hint of salty feta and packed full of healthy veg, I'd definitely recommend them for a picnic if you are young or old!

 

https://www.bbcgoodfood.com/recipes/toddler-recipe-mini-egg-veg-muffins

 

https://www.bbcgoodfood.com/recipes/courgette-frittatas

 

I've not tried the second recipe but I'm sure it would be equally as tasty.

MAMMA MIA!

 ....Here I go again how can I resist you? And how can I resist this  *glossy, bulbous aubergine I picked from the garden  that sent me into raptures of excitement! 

 Brushed with oil and griddled and tucked into a deep rich tomatoey sauce heaped with mozzarella cheese, it made a divine chicken parmigiana.

 

 

I'm over the moon that thanks to the heatwave I’ve managed to grow these delicate vegs usually suited to warmer climes.

*Thanks for the adjectives Caroline!:)

 

 

 

 

 

Looked online but can't find the Waitrose recipe so here's what you need for two people.  You would also  need some garlic bread and/or salad with it.

 

• Brush an aubergine with oil and griddle in something like a George Foreman or griddle pan.
• Chop up a carrot, one onion and a stick of celery and fry. 
• Add one and a half tablespoons of tomato puree, some Waitrose Cooks' Ingredients Italian mix, 125mls of red wine, a can of tomatoes and another half a can of water.
• Dice two chicken breasts and add to this sauce and simmer for half an hour.  Add some good handfuls of basil once this is done.
• Mix a handful of breadcrumbs with a tablespoonful of oil.
• Then layer sauce, then aubergine, breadcrumbs, then parmesan three times.
• Top with a couple of good handfuls of mozzarella and bake at 200 degrees gas mark 6 for 25-30 minutes.

If you'd like the proper recipe let me know and I can always copy it for you:)

FEAST YOUR EYES

 

Another tasty recipe from the great Joe Wicks uses up some tomatoes and spinach and as well as doing me good it also looks pretty as a picture on the plate and as you add ingredients to the dish.

 

 
I’ve tried a new workout today - stretch and define - not sure if i stretched or defined the right bits as my coordination was all over the place but hopefully this meal gave me the right post workout nutrients to repair my very tweaked muscles!

https://www.thebodycoach.com/blog/chicken-chorizo-and-cauliflower-tray-bake-144.html

BARBECUE BUSINESS

 

Seems to be like England’s population is craving grey rainy days where we can all warm ourselves with a bowl of steaming soup!
Well we are still thoroughly enjoying having the opportunity to eat al fresco and if you’re like us here are a few simple ideas to make it go with a swing.
These chicken and chorizo skewers are packed full of flavour.

 

 

https://www.allrecipes.com/recipe/238132/chorizo-and-chicken-skewers/

 

Add a new dimension to courgettes when you pair them with baby potatoes and a good heap of fresh tomatoes. Drizzled with olive oil and sprinkled with strands of Emmental and Parmesan gives dinner a Mediterranean twist.

 

 

 

https://www.bbcgoodfood.com/recipes/2369639/summer-courgette-and-tomato-gratin

 

Or if you fancy hopping across to the orient a huge thump of spice from our chillis, salty soy and nam pla make this salad a great combination with barbecued tuna, although it’s so moreish I’m happy just to dip into the bowl without accompaniments. 

 

I can't find the recipe for this one for love nor money so here are the basics:-

• Cook some carrot batons and dwarf green beans till al dente
• In a separate pan cook a couple of nests of noodles
• Combine with a few handfuls of beansprouts and a chopped hot chilli
• Douse liberally with soy and nam pla and the juice from a lime.
• Add a few good handfuls of coriander and toss together.
• The salad then needs to chill for some while to allow the flavours to develop.  Usually every so often I go and tip it upside down and shake it from side to side to help everything to mix well. 

BERRY DELICIOUS!

 

Too much cream and ice cream being consumed in this house at the moment. It just goes so well with these raspberry and coconut scones from the Waitrose weekend magazine.

 

 Supposed to be for the freezer but he ate them straight from the oven after a day’s fishing in the fresh air - always gives him an appetite!

 https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/raspberry-coconutscones.html

  

  

SUMMER LOVING

No recipe today, just some parental bragging.

 

The scorching summer may be ruining our runner beans but with the current  Mediterranean conditions there are other unexpected burgeoning beauties everywhere giving the garden a touch of the exotic.

 

Small but perfectly formed, these ornamental chillis are stunning - but I've no idea how fierce their heat will be!

 

 

Peppers abound in all shapes and sizes.

 

 

 

 

Just looking at these jewels is enough to give you a health kick and it gives me such a thrill to think that they came from free seeds!

 

 

Can't wait to turn this into a parmigiana.

 

 

So excited about my celeriac crowning early - already anticipating creamy soup when the weather cools down.

 

 

All such glorious gifts from nature!

 

YOU SAY SCON, I SAY SCONE!

 

 

He didn't get roast today even the though the hot weather had laid off for a bit - in fact it rained all day and meant we wimped out and didn't go to watch the bikes in Dorking.  I had some mackerel fishcakes all at the ready instead.  So to make up for it thought I'd treat him to these rhubarb drop scones from the Kitchen Garden magazine.  A bit of indulgence with a big blob of clotted cream and hopefully I'm forgiven!  Well only because we can watch Geraint Thomas on the television this evening finally winning the Tour de France!! I'll see if I can stay awake for the whole thing this time! (Sorry that's an in joke between us!)

 

I can't find a link to the recipe so here are the basics:-

Combine 350grams of plain flour with 60 grams of caster sugar , one tablespoon of baking powder, a teaspoon of bicarb and one and half teaspoons of ginger.  Rub in 170 grams of butter (I used marg) and mix in 100 grams of diced rhubarb and 180mls of buttermilk.  Shape into scones.  You should get between 10 and 12.  Cook at 180 degrees (160 fan) for 25 - 30 minutes.

 

SAY CHEESE!

 

Suffering from a summer cold I’m desperate for anything that gives me a hit of vitamin c or boosts my immune system. Hopefully these chicken breasts stuffed full of spinach will do the trick! Not sure that the earthy porcini mushrooms and oozing cheese will contribute much though! Well if I follow them with plenty of kiwi fruit for pud then we might be on the right track!
A recipe from Masterchef judge himself John Torode - brings a bit of posh to the table:)

https://www.bbcgoodfood.com/recipes/cheese-spinach-mushroom-stuffed-chicken  

 

ZUCCHINI O.D.

So pretty much everything else is struggling on but the courgettes just seem to adore this scorching weather. Every time I go to harvest hues of green and vivid yellow beckon.  I am giving them away left right and centre and of course, being one of the humbler species of veg, they are not as popular as  the adored runner bean for example!

 

There is a definite need for light dinner menus unless I’m going to succumb to another overheated hot hot tantrum in the boiling kitchen.

Salmon in a parcel fits the bill perfectly.

 

 

Grated courgette, my early sweet cherry tomatoes, crushed garlic,  twirls of precooked spaghetti and salmon steaks are encased in paper parcels puffing up to provide a healthy, light but filling supper.

 

 

Even more filling when we double up on the courgette and have it in a cake for dessert! The crumble topping made with sugar, butter and crunchy pecans and the addition of crushed pineapple and banana makes this the best I’ve tasted so far - gorgeous with Cornish ice cream - hot or cold - my nearest and dearest even asked if there was more the other day!

 

 

 

 

https://www.bbcgoodfood.com/recipes/salmon-spaghetti-supper-parcel

 

Can't find a link to the courgette cake recipe but if you want to give it a go this is a link to the August  Kitchen Garden magazine you can buy to find the recipe!  Or give me a shout and I'll get a photocopy of the one I pulled out of the magazine to you!

 

https://pocketmags.com/kitchen-garden-magazine/august-2018/articles/395876/beautiful-bakes-for-your-summer-gluts