Time to prune the grapevine

As the grapevine needed pruning, I thought it was a great opportunity to get the dolmades recipe out again. I used the same recipe as the one in my first cookery book From Spade to Plate, and went down pretty well.


As we had run out of sweet chili jam and this group had not made it before,  I went to buy peppers and chilies to turn into a delicious jam to go with our dolmades.
    

We also went in the garden and the allotment to pick some strawberries and turned them into a savoury salad.

   

this post was first posted on 6/6/2019

Asparagus risotto, lilac syrup

This morning we first headed out into the garden to inspect the plants we have grown a few months ago. The potatoes and broad beans are looking good.

Afterwards we went to the allotment to pick the mint and purple sprouting broccoli.


The asparagus are ready to be harvested and thought it might be nice to start the season off with a asparagus risotto. served with purple sprouting broccoli with melted butter and lemon juice.

The lilac is in full bloom and is filling the air with its sweet scent. We harvested a few blooms to turn this sweet smell into a sweet drink



Preparing the petals was a joyous activity, relaxing and almost meditative, whilst being surrounded by a sweet scent and above all lovely friends.
     


As dessert we made a lilac cheesecake mousse and adaptation of the lemon cheesecake mousse.
Using the lilac syrup and lemon juice for taste, decorated with mint leaves and some lilac petals.


Not only did the mousse take great, but it looked delightful too.



This session was first posted  23/4/2019

On my daily walk I picked some dandelions for a afternoon snack

As the milkman just sent an email that due to the current crisis they cannot amend regular orders, I decided to make oat milk . Other than the fact that it gives me a little more cows milk for tomorrows tea (we drink so much more tea now we are asked to stay at home)  in April last year we also made some for the waffles. I used the left over oats to go into the oat waffles recipe

Although it is chilly the sun is shining and I was in need for a walk to the allotment. There were loads of dandelions which would not only be nice in a waffle but has got some medicinal powers too.
A great foraging day today.


 Dandelion Oat Waffles we followed this recipe to the letter other than adding some poppy seeds which were harvested last autumn.

The Ladies are separating the yellow petals from the flower head

    

These were then added to the batter  and turned into some delicious waffles, which we ate with icing sugar and maple syrup

Tina mixing the waffle batter with flower petals

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Rhubarb last chance of the season

Last week Rozenn passed on a Rhubarb dhal recipe to me.  As the season draws to a close I decided to make this dahl and see how the group enjoys it.

First we chopped a kilogram of rhubarb to turn into a rhubarb cordial, for this we used oranges, lemons, ginger and sugar. The end result as per usual was delicious.


Asuka and Lolita whipped the double cream with the yoghurt and then blended it with the rhubarb mix to turn it into a Rhubarb fool.

            

For our main meal we had a rhubarb dahl with  rice and flat bread.
   





Whilst we were in the allotment,

  

We  picked dandelion (leaves and roots), plantain, cleaver, chickweed and nettles. Chopped them really finely and then packed this into a large jar. We covered this with apple cider vinegar and will leave this to stand for a few weeks before straining and using for salad dressings and/or 1 teaspoon per day as a mineral supplement.  This mix is great for healthy bones, hair and nails.
           



It went down a treat.

How much can one do in 2 hours? Answer: A lot

As we were going to use the oven today we made a variety of recipes that uses the oven.
First I baked my bread and bread rolls, for the coming week,
Then we turned the left over macaroni cheese into delicous macaroni cheese balls. A lovely appetiser with some sweet chili dip.

                              

While Vicky, Tina and Yosi  made the cheese balls, June and Sayaka focussed on the filling of the mini mushroom and carrot pies.

           



Together with Asako, Asuka turned her hand at making the beetroot and chocolate cake, 
     we added walnuts to this recipe and baked them in individual jars so that we could all take some home to share with our families.

Going to the allotment in such gorgeous weather was a real treat. The sun was shining albeit a little chilly, so 8 of us went to pick purple sprouting broccoli to be steamed and mint and carrots to go into the carrot salad. In the mean time at home, June was keeping a beady eye on the oven.

     

On our return into the kitchen, the alarm clock went off. It was time to remove the mac cheese balls and mini pies from the oven.

With all hands on deck, the carrots were washed and cleaned, the broccoli washed and prepared, salad made and table laid. Amazing. The end result was a stunning and tasty meal, finished off by a slice of beetroot chocolate cake. Yumm.