Tuesday, 17 April 2018

Nettle Soup

Gourmet Nettle Soup

1 chopped onion
1 garlic clove
A hand full of nettles per person
A few sorrel leaves
Cauliflower/cabbage chopped leaves
Stock cubes
Cream cheese
Rosemary flowers
Lemon Balm 
Chives


Topped  with gorgonzola
 

For lunch we made Grilled Mushrooms with Goats cheese and beetroot and walnut salsa.

Saturday, 14 April 2018

Beetroot and halloumi with Chilli jam on a bed of rocket

We used fresh beetroot, parsley and rocket from the garden  and turned this into delicious beetroot and halloumi sliders  on a bed of rocket leaves.









As a dessert we made  the apple/rose tartlets.







Wednesday, 11 April 2018

spring salad with flowers

Making the first spring salad with  Goosegrass, White and purple nettle flowers, Speedwell, Lambs lettuce.  Daisies,  Dandelion  leaves.as well as a calendula flower and some rosemary flowers.
We also added some garlic chives and normal chives.

Our dressing was made with olive oil,  blackberry balsamic vinegar, some honey and mustard.
We sprinkled some walnuts pieces and chopped blue cheese. delicous.

Surprise, surprise, NO rain we even went out to transplant the lettuce seedlings that we sowed a few weeks ago.

After that we went inside and transplanted the tomato seedlings. The seeds we planted a month or so ago after harvesting preparing the tomatoes for the lunch. No idea what tomatoes they were other than the fact they were very tasty. May they be tasty for us again later in the summer.






For lunch we had the broccoli kedgeree again. Delicious!

Sunday, 8 April 2018

Purple Sprouting Broccoli kedgeree

Last week we harvested our first Purple Sprouting Broccoli (PSB) and made a lovely pasta with it.

Simone brought a Waitrose recipe card for a PSB dish which I tried and slightly amended to a vegetarian version. It tasted lovely and wanted to make it with the Monday group.


Ingredients (serves 2)

2 eggs
160 gr PSB spears
1 large leek, thinly sliced
2 tsp curry powder
100 gr basmati rice
200 ml vegetable stock
1/2 lemon zest and juice
Handful of chopped dill.
Some finely chopped smoked zucchini
smoked paprika

Method.

Boil the rice as per instruction on packet.

Cook the eggs in cold water. when it starts to boil, leave to boil for  5 minutes so they come out not too soft nor to hard and dry. Cool under running cold water and set aside. Steam the PSB with a little salt (3 minutes)

Slice the leek and saute with the smoked zucchini in a little oil until soft . Add the curry powder  and cook for 1 minute. Mix Rice, leek, zucchini and curry powder, dill and lemon and leave to stand for 2 minutes while you peel and chop the eggs. Divide the rice on the plates and top with the PSB and eggs. Sprinkle the eggs with a little smoked paprika and serve.

The making of the meal was done very quickly as many hands make light work.



As the weather was wet again, I went to the allotment before the session to collect the Purple Sprouting Broccoli as well as the baby tomato plants that are now ready to be pricked out.




We then had a lovely meal together. For those who might like to have a non vegetarian option, you can add some flaked smoked haddock through the rice.  The end result even without the fish was delicious.



Wednesday, 4 April 2018

Raw beetroot and Feta salad with purple sprouting pasta




Today we planted new potatoes in the area where there were still some beetroot  left over from last year.  We harvested the beetroot and turned them into a beetroot and feta salad which we ate as a side dish.







Our main dish was freshly made tagliatelli with steamed  purple sprouting broccoli and parmesan cheese.

Saturday, 24 March 2018

From Spade to Plate: Parsnip, Potato and peas

Although we have been trying to plant potatoes for a couple of weeks now, the weather has not been very favourable.  Frost is not good for our new potatoes (Charlottes) so they have been nicely chitting  inside.



sowing peas in the raised beds at home

potatoes chitting

In the previous years I grew a row of Early Onward Peas between the rows of potatoes and this worked very well. The peas don't grow very high and are propped up by the potato leaves. so no need for more support. They should be ready to harvest in June at the same time as the potatoes. I tend to harvest the whole bed in one go at the end of in June so it is ready to transplant the Beetroot and leeks and sow the Fennel in between.
Ingredients for the curry
.

As we still have some parsnips in the allotment, we will be making a Parsnip and Chickpea curry with rice to have as our lunch.
Digging up the parsnips with Raymond




Bringing back the harvest to turn into a lovely lunch






As we had a rainy day the Wednesday group did not go  to the allotment to harvest parsnips, I harvested some this morning so we used them for the curry and the  Sweet potato and parsnip soup with some scones.  We also made another batch of parsnip and chick pea curry

As the weather was so horrible, we decided to sow  various types of french beans, mixed lettuce, beetroot and mini cucumbers  in the warmth of our kitchen.