Here is a great video how to use Golden Rod
Cambridge in Abundance
Building community by harvesting locally grown food and turning it into lovely meals and products to share.
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Tuesday, 5 September 2023
Saturday, 12 August 2023
How to make 'chocolate' from Lime trees
Have not tried it yet as I found this video too late in the season but will try these lime seeds next year to make chocolate with.
Thursday, 10 August 2023
Saturday, 29 July 2023
Sunday, 23 July 2023
Saturday, 1 July 2023
fruit and seed oat cakes
Fruit & Seed Oatcakes
A lightly sweet version of classic Scottish oatcakes with mixed seeds for a toasty, nutty flavour plus currants. A nutritious snack with the slow-release energy of oats. Great with a cuppa or in lunchboxes.
Ingredients
- boiling water from a kettle
- 75 g currants
- 140 g rolled oats or porridge oats
- 140 g fine oatmeal see Recipe Note 1 to make your own
- 75 g mixed seeds e.g. flax, chia, sunflower, sesame, pumpkin, hemp hearts. See Recipe Note 2
- 50 g caster sugar
- ½ tsp salt
- 75 ml oil (OR 75g of butter, melted) e.g. hemp, pumpkin seed, olive, or sunflower oil
- wholemeal flour (for rolling out) see Recipe Note 3
Instructions
Put the currants in a heatproof bowl and cover with boiling water. Set aside to soak and plump up.
Preheat the oven to 180C/160C Fan/Gas 4.
Line 2 baking trays with baking parchment or greaseproof paper.
Drain the currants.
In a mixing bowl, stir together the oats, oatmeal, seeds, currants, sugar, and salt.
Make a well in the centre then pour in the oil (or melted butter) plus 100ml of boiling water.
Stir quickly to bring the mixture together into a soft, wettish dough, adding more boiling water as needed.
Dust a silicone mat or your worksurface with wholemeal flour or oatmeal and transfer the dough onto it.
Sprinkle the dough and a rolling pin with a little more wholemeal flour or oatmeal and roll out the dough 3-5 mm thick.
If the dough starts to come apart at the edges, just push it back together with your hands. If it seems too dry then sprinkle over more water, if too wet, sprinkle with more flour or oatmeal.
Cut out oatcakes using a 7cm cutter then carefully (they will be quite soft) transfer to the baking trays.
Bring together the scraps and re-roll to make more oatcakes until all the dough is used up. Depending on how much flour or oatmeal you've used to roll out, and how 'thirsty' your oats are, you may or may not need to add a splash more water to bring together the scraps.
Put the trays in the preheated oven and bake until the oatcakes are golden brown and cooked all the way through. Unless you've rolled the dough very thickly or thinly, they should take approximately 20 - 25 minutes.
Tip 1: After 10 minutes, check that they're not browning too quickly and turn the oven temperature down if necessary.
Tip 2: For even browning, turn the oatcakes over for the final few minutes.
Transfer the oatcakes to a wire rack to cool.
When completely cold, store in an airtight container. Should keep for a month.
Recipe Notes
Note 1 To make your own fine oatmeal, whizz rolled oats or porridge oats in a food processor, blender, or coffee mill until finely textured.
Note 2 Roughly chop any larger seeds such as pumpkin. You can also replace some of the whole seeds with ground: this is thought to increase the nutritional value of some seeds e.g. flax, chia.
Note 3 I prefer to roll oatcake dough on wholemeal flour as it's less sticky than oatmeal. However, you can use more oatmeal if you prefer.
Thursday, 22 June 2023
Grape leaves how to preserve
Strawberries what a joy
Although I have eaten strawberries for as long as I know, I did not know that the leaves are edible too.
You can make tea with the leaves
Jam and juices with the fruit
Thursday, 15 June 2023
Red Dragon pie
Red Dragon Pie
Serves 4
Ingredients
110g aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained)
50g cooked rice
1 tbsp oil
1 onion, peeled and finely chopped
225g carrots, diced
2 tbsp tomato puree
2 tbsp soy sauce
1 tsp mixed herbs
Half a pint of vegetable stock or the reserved liquid from the cooked aduki beans
Salt and pepper
450g potatoes, peeled and chopped
25g butter/vegan spread
Method
Preheat the oven to gas mark 4, 350 degrees F or 180 degrees C.
Heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2-3 minutes. Add the cooked beans and rice. Mix the soy sauce, tomato puree and herbs with the stock, then pour over the beans and vegetables. Season to taste, adding a little more liquid if necessary. Transfer to a greased 1.5 litre casserole dish.
Meanwhile, boil the potatoes until cooked and mash with the butter. Season well and top your bean mixture. Bake in the oven for around 40 minutes until the top has browned.
Artichoke how to prepare
Here is a good way to prepare the artichoke
Artichoke dip
Preheat oven to 190C
Combine 400 g artichoke hearts and stalks, boiled and chopped
1 cup Mayonnaise
1 cup grated Parmesan cheese and mix well
3 Put in oven dish and bake for 15 minutes or until bubbly and golden.
Strawberry Ice cream
Today we made Strawberry Ice cream topped with fresh strawberries (in balsamic vinegar)
As I could not find a tin of condensed milk, we made some ourselves https://www.youtube.com/watch?v=bCRYQHprz5I
Thursday, 8 June 2023
Wednesday, 7 June 2023
Monday, 22 May 2023
Thursday, 18 May 2023
Lemon curd, lemon puffs and Cheese, 'bacon' and leek tarts
I bought a box of puff pastry and looked for recipes to use the whole sheet up. No waste and only use the oven once.
I then made the puff pastry cases and filled them with the lemon curd that I had made yesterday as it was properly cooled and set. lemon curd, Lemon Curd Tarts,
Friday, 21 April 2023
Wednesday, 19 April 2023
Bank holiday Monday: From Spade to plate :Chickweed pesto with asparagus and sundried tomato couscous
Today we had a large group of visiting scholars: Yumi, Takashi and Yuki from Japan, Melendra from the US, Simone from Italy, Sarolta from Hungary, Felicia from China and June and I.
All of them seem to have Dandelion in their countries, so a good excuse to come up with a few tasty recipes.
We went to the allotment to pick the dandelions for the Dandelion Marmalade.
We all went home with a jar, still warm and not quite set, so hopefully by tomorrow we can enjoy home made marmalade!
We also helped Ted, by weeding his soon to be bean trench, the Chickweed was nice and juicy, just right for the Chickweed pesto we used for the couscous dish.
The asparagus were popping out of the ground as we watched, so they too were picked to go into our lovely fresh lunch.
As it was so hot, we made a Couscous salad with Chickweed pesto, sundried tomatoes, feta cheese and asparagus.
On the way home we found some lambs lettuce,lovage, sorrel, rocket and flowers of rosemary, calendula and few few forget-me-nots. Which made the salad not only taste lovely but a joy for the eye.
When we had a little break we tasted some of the dandelion bread and jelly that was made last week.
It went down rather fast!
Some nutritional facts about Dandelions
Some nutritional facts about Chickweed
Monday, 10 April 2023
Nettle Soup with oat and Yoghurt bread and Dandelion Waffles
A great foraging day today.
Although there was a fresh chill in the air, the sun was out and so were the dandelions that we picked in the garage area behind our house.
When we peeped around the corner we were greeted by a see of yellow dandelions. We all pick a few handfuls to be prepared for 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 but also a dollop of banana and blueberry ice cream (left over from Monday's from Spade to Plate session)
We made some Swedish Nettle soup which we had with the oat bread. We baked the bread on the stove in a pan. Delicious!
Wednesday, 6 July 2022
pickled grape vines
pickled Grape Leaves
We leave ten grape leaves on top of the grape clusters on the vines to provide protection against sunburn and then remove the side shoots. These are the most tender leaves, not as big but delicious. We pickle them in twenty four packs. Twelve stuffed grape leaves make a meal for one.
Origin: Greece
Soak 1 hour, ferment 3 days, store one year
Ingredients
2 people, 12 leaves per person
- 2 wide mouth canning jars, pint size
- 2 packs 24 grape leaves
- 2 pints boiled cooled water
- 2 Tbs canning salt
- 8 Tbs soy bean whey, or cheese wey, or 2 Tbs extra salt
- Cost
- Grape leaves are free
Steps
- Pick leaves after the sun sets. Wash, rinse, soak fresh leaves, one hour.
- Boil water, rinse jars, cool while leaves are soaking. Add salt, whey, to boiled water. Wrap 24 leaves in bundle, stuff in wide mouth jar. Immerse leaves. Store upside down. Let ferment three days in dark closet. Let pressure escape daily, then close, store cool, good for a year.
Thursday, 9 December 2021
'A sort of Thai curry'
Coming back from the garden with all this lovely organic produce I needed to think what to do with it. I also had a can of coconut milk and some yellow curry paste so decided to combine a few recipes I had used before. The result was lovely.
Thursday, 18 November 2021
Cooking with flowers
One of my favourite websites The Spruce Eats gives some good tips for Cooking with edible flowers
27 other lovely recipes to use flowers
1 Fried courgette flowers
2 Dandelion Bread and Butter pudding
5. Violet and Asparagus risotto
9. Lavender cupcakes with primrose
In my garden I grow:
Flowers
Borage |
Calendula |
Gladioli |
Nasturtiums |
Pinks Poppies |
Primroses |
Rose |
Sweet peas |
Tulips |
Violets |
Herbs
Basil |
Chives |
Dill |
Garlic chives |
Lavender |
rosemary |
Wild garlic |
Trees
Lilac
Vegan 'smoked Salmon' and Saurekraut
Today we will make 'smoked salmon' and Saurekraut
Minimal ingredients for the smoked salmon
uses of saurkraut juice
Saturday, 13 November 2021
Fried courgette flowers with lavender honey
Deep-fried courgette flowers are a treat at the best of times, but cooked this way they’re a real luxury
Fried courgette flowers with lavender honey (V)
I am more than happy just dipping courgette flowers in egg, shallow frying them and serving with lemon, but on special occasions I make this luxurious variation. Serves four.
125g soft goat's cheese
30g parmesan (or vegetarian alternative), finely grated
2 tbsp chopped chives
1 tsp chopped thyme
Salt and black pepper
8 female courgette flowers with the baby courgette attached
100g plain flour
3 eggs, lightly beaten
120g panko breadcrumbs
350ml sunflower oil, for frying
About 1 tbsp lavender honey
Make the filling by stirring together the cheeses, chives, thyme, a pinch of salt and a grind of pepper. Put a tablespoon in the base of each flower and gently twist the tips of the petals to secure the filling inside.
Prepare three shallow bowls: one with the flour and a quarter-teaspoon of salt, one with the beaten eggs and one with the breadcrumbs and a quarter-teaspoon of salt. Toss each stuffed flower and attached courgette first in the flour, shaking off any excess, then in the egg. Finally coat with breadcrumbs and set aside.
Pour around 350ml oil into a medium, nonstick frying pan (enough to come 1cm up the sides of the pan) and place on a high heat. After two minutes, turn down the heat to medium and, when bubbles start to surface, put the courgettes in the hot oil, a few at a time, adjusting the temperature so they take about a minute on each side to go a nice golden brown. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt. Place the hot flowers on a serving plate, drizzle over a little honey and serve at once.