Carrot Soup, Scones,, risotto and chick pea browny waffles

Carrot Soup was lovely, we added 1 chopped red pepper and 1 celery stalk to the mix, after blending it, we topped it with chopped almonds and parsley

Our main meal as Leek, Pea and pesto risotto, although it called for 200 gr kale, which we did  pick in the allotment, by the time we were back, Carmen and Julie who stayed to stir the pot, felt there was already so much in the risotto it would have been over kill. So we left it out.
When we plated it up we stirred some gorgonzola and parmesan through it and topped it with pea shoots.

The chickpea brownie waffle went down very well too.
we used the chickpea brownie recipe from the 3rd cookery book but rather than pouring the batter in a baking tin and put in the oven for 30 minutes. We put a dollop in the middle of the waffle iron to make them into little waffles,  we then topped them up with lemon mousse.

For this we had 400g cream cheese, 1 cup icing sugar, juice of 1 lemon (we used 3 small limes) pinch of salt and 1 cup of the whipped aquafaba. We mixed everything except the whipped aquafaba, then folded it in.  Part of the mousse we put in small dishes (to give away to some of the residents of Victoria Homes) the left over was put in the fridge for 1 hour and used to top the chocolate brownie waffles.

Asparagus and broad bean risotto

From Spade to Plate: 5^th June 2017

Asparagus and broad bean risotto

Preparation time: 
15 minutes

Cooking time: 
25 minutes

Total time: 
40 minutes

Serves: 4

Ingredients

175g fresh broad beans

150g asparagus, trimmed and cut into 3cm lengths

1 vegetable stock cube

1 onion, chopped

250g  Risotto Rice

75ml White wine

3 tbsp grated Parmigiano

flat-leaf parsley, chopped

Method

1. Add the beans and asparagus to a pan of simmering water and cook for 3 - 4 minutes until just al dente. Drain and reserve the water. Use this water and the stock cube to make up 1.2 litres of stock, and keep it simmering in a pan.

2 Put the onion in a medium non-stick pan. Cook over a medium heat for 3 minutes until soft and golden. Add the rice and stir for 1 minute, then the wine. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take 15 - 20 minutes.

 3 When the rice is almost tender, add the beans and asparagus and cook for a couple of minutes to heat through. Stir in the cheese, butter and parsley off the heat and season to taste.

strawberries in vertical garden

harvesting broadbeans

harvesting broadbeans in allotment

asparagus and broadbeans freshly harvested for the risotto

baby pumpkin, have great hopes for it!


These pumpkins were harvested in September. great way to use  this plot for 2  crops. Asparagus and pumpkins

Vertical garden

Khadia and Servan processing strawberries for the icecream

Servane and Khadya

Harvesting the first onion

shelling broadbeans for the risotto

The icecream is VERY simple.

I had three ripe bananas. I cut them in little pieces and open froze them.
We picked the strawberries and added them into the food processor with the frozen bananas. Blend until smooth and eat immediately or put in the freezer for another hour or so. Not too long as otherwise it becomes very hard.

Easy and delicious! Give it a try.  (Vegan and no added sugar)