Wednesday, 14 October 2020

Kale & Broccoli salad, pumpkin Soup

 With the kale growing so well, and the broccoli ready too, this salad was a must.

Haruna, Ai, June and I enjoyed it very much. So many wonderful vegetables in it to make our lunch.  

Together with the leek and pumpkin soup topped with mushrooms, thyme and chives a great meal for an autumnal afternoon.










Monday, 12 October 2020

Chickpea brownies

 Today we harvested Amaranth seeds for microgreen sowing next week,


 

planting of broadbeans and some elephant garlic. We harvested the rocket 





for the delicious leek and rocket soup 

1 leek finely chopped
3 shallots finely chopped
2 medium potatoes chopped
4 handfuls rocket (roughly chopped)
1 litre vegetable stock
1/3 cup (non)dairy cream (vegan version)
1 tablespoon mustard
1 teaspoon of ground nutmeg

Fry the onions and leek then add the potatoes and stock and simmer until the potatoes are soft
Finally add the cream, rocket, mustard, pepper and nutmeg
Blend with hand blender until completely smooth

Ingredients for the topping
1/2 tsp pepper
1/4 thinly sliced cucumber
1/2 tsp sugar
3 tablespoon dry roasted pine nuts

Mix sugar and salt and pour over the cucumber
Serve the soup, garnish with a little cucumber mix and pine nuts

and then the total surprise for all

to enjoy was the chickpea chocolate brownie with yoghurt and raspberries.

Ingredients

1 can chickpeas drained and rinsed

2 (chia) eggs

1/2 cup cacao powder

3 tbsp rapeseed oil

1 tsp coffee grinds (optional)

1 teaspoon baking powder

1/2 cup dark chocolate chips


In a food processor blend all ingredients (apart from Chocolate chips)

Add the chips, pour batter in a prepared baking tin and bake 20mins on 180C (or until inserted knife comes out clean)

Allow the brownies to cool for at least 20minutes before cutting up and serving. Try pulling a dollop of cherry jam and yoghurt on top




Wednesday, 7 October 2020

Asian Inspired menu: Sweet & Sour vegetables and Kanten dessert

 Due to Covid we had some cancellations, so the with our small group we managed to take advantage of the lovely weather we walked to the allotment to pick the peppers (red, orange and green) to go with the carrots harvested from the home garden. 

The sweet & Sour vegetables with the  chinese 5 spice went well with the rice.


And the fresh taste of the Kanten made a lovely end to our lunch.



We had a enough for Hiroe to take a couple of dishes home to share with her children, for whom this was their favourite dessert.









Monday, 5 October 2020

Lazy Dough & Raspberry Jam

 Surprisingly we had a load of raspberries even after such a lot of rain. So before they would go mouldy, they were picked and turned into some delicious jam. Both Keiko and Mayoko managed to take a jar back to their families.



Due to the rain, the Spinach and potatoes that were harvested from the allotment, before the ladies arrived and was turned into a  Spinach & Potato coconut curry. We used the lazy dough recipe to make some coriander flat bread to go with the curry.









All in all an other lovely morning with friends

Tuesday, 29 September 2020

Leeks need harvesting

 Today we were blessed with a lovely sunny day, after a wet and window week. 

Miho arrived and Kota was still asleep, so we decided to go straight to the allotment to get the ingredients for our vegetarian sausages, (*) mashed potatoes, caramelised apple and leek and potato soup.

(*) we used chickpeas rather than butter beans.




Then we went home and prepped the vegetables, picked herbs from the garden and made the leek and potato soup.



 












Wednesday, 23 September 2020

Straight from the land onto the plate

 Today was a real from spade to plate session. First we went to pick raspberries for the raspberry fool


We then walked to the allotment to harvest peppers, (red, green and orange) some new potatoes, oregano, butternut squash and a pumpkin.




 

When we arrived home we made this 'Greek new potato, courgette and pepper one pan recipe which turned out very well. So well that we voted to put it in our next cookery book. The only thing we changed was to parboil the potatoes before frying them and adding some roasted pine nuts at the end.



 


The butternut was turned into a simple and quick 5 spice butternut soup. We peeled the butternut, chopped into little cubes, boiled in stock until tender, then handblended it and added 5 spice to taste. Topped with some roasted pumpkin seeds, delicious!