Purple Sprouting Broccoli kedgeree

In April 2018 we made this recipe with the from Spade to Plate group. When I saw the beautiful purple sprouting today, I have decided to make it again.

Simone brought a Waitrose recipe card for a PSB dish which I tried and slightly amended to a vegetarian version.

         
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.

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.

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.

From Spade to Plate: a Flowery affair

Pasta with purple sprouting broccoli 
The pasta we made from scratch:
2 cups of plain flour,
 2 egg yolks,
some salt and a table spoon of oil. water to mix.

We made some Vegan Parmesan to go the past.

In the allotment we picked the purple sprouting broccoli, probably the last of it before it gets stringy.

From Spade to Plate 

We used  some aqua faba (chickpea water) to make some lemon cheese mousse

The food was lovely, but the two comments today were truly touching: "Coming here is better than therapy" and " Coming to these sessions is giving me passion for life"

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.