Curried Chickweed, dandelion fritters and basmati rice

Today we had a large group who went on a little foraging expedition. We were on the hunt for dandelions and chickweed.

Before we set off, David made some vegannaise using aquafaba, which we used as a dip for the Dandelion Fritters as well as a topping for the Chickweed curry.

       

The chickpeas that were left were used in the Curried Chickweed recipe which we had with a carrot and cumin seed salad

A hive of activity in this kitchen, when we prepared the carrot salad

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The Dandelions were turned into some delicate Dandelion fritters.

What a lovely birthday party

Today I was treated with no end of flowers and cards before we made my birthday meal. As one friend needs a gluten free diet and another vegan, we managed to come up with a lovely meal with much of the food coming out of the garden.

We sat down and during the preparation of all the food we had a chat, laugh and time to share experiences together.

 It was a hive of activity. We started by making the special occasion salad, we only needed to pick the greens (lambs lettuce and chickweed) from the allotment to add later.

The kitchen smelled divine after we started the curry, again we could make most of beginnings of the curry and needed to pick up the Chard for the Chard and Mushroom Curry from the Guardian News Paper.

Chard, chickpea and mushroom curry (V) which we had with rice and a delicious salad and a sweet potato roti we added some cumin seed to the mix before cooking in a dry frying pan.

When we were in the alloment we pick a variety of different coloured chard, it was a joy to eat but also to look at as it was so colourful.

As we made a vegan gluten free carrot cake, we went to the allotment to pick hand fulls of carrots.

 

     

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.

Sweet Potato Roti with Chickpea curry

After seeing this quick and easy Sweet potato roti
We only used sweet potatoes and flour to make these goodies
    

 I thought it would be nice to make these to go with the Chickpea curry


Ding our friend from China, explained how at her home they prepare pomegranite  so we decided to stir it into the Rice.  We had a lovely meal enjoyed by all.


At the end of the session we went out plant our first new potatoes, Charlotte, in the hope that in June we have some delicious new potatoes to go with the broadbeans.

Peashoot salad and walnut and leek orzotto

As I still had so much damson juice and puree left from Monday's frozen damson gift, we turned it in Damson cordial and jam. Although a bit of a messy activity the end result was delicious.



   

We made a leek and walnut orzotto like on we did on Monday as it was as much of a hit with the previous group as it was with this group.  It was a joy to see June again after a little break and a wonderful surprise to have Marie Christine and Hannah her exchange student over from France.

As the weather has been so warm, the pea shoots that we sowed 2 weeks ago are ready for harvesting so we turned  them with a salad with a lemon vinegrette.