Wednesday 30 May 2018

Wednesday 30th May. From Spade to plate: Creamy mushroom and spinach

As we are clearing the chard from the allotment, and sowing again for the coming season.

A bit of a Green theme today.

Asparagus and Spinach soup  with tomato bruschetta

What is so wonderful about our group is that apart from sowing, harvesting, and turning lovely fruit and vegetables into something delicious and nutritious, we spend a lot of time chatting and discussing  issues that are questions from our foreign visitors. Felicia had questions regarding the history of the wives of King Henry 8th. Thank goodness for Melendra's input as she seemed to know more about the UK royal history than the English members of our group. Also great that we had Google on hand, to verify the facts.
Melendra and Felicia, checking our History facts

 I thought  this tasty  recipe with Mushrooms and spinach, thought it might go well with some rice.

As a dessert we had banana, strawberry and rhubarb icecream.

We had frozen banana slices, whizzed it in the foodprocessor with some strawberry jam and stewed rhubarb. We then had an instant creamy, vegan icecream.

Monday 28 May 2018

Bank Holiday Monday: From Spade to Plate

We had a full house today. It was great as the swiss chard had bolted and therefore in need of removing and making space for the next crop.

freshly harvested chard

I decided to make a cream of spinach soup with some garlic bread (only a couple of ingredients)
This basic bread recipe is quick and easy and is the basis for pretzels, pizza base and bagels as well.

Terry washing the Chard

For our main meal we made Swiss Chard with chickpeas and cousous.

A hive of activity

For dessert we made a rhubarb muffin
Chopping the rhubarb

Monday 21 May 2018

What joy to get to hear from my lovely From Spade to Plate friends.

Over the last few weeks I received the occasional update from my From Spade to Plate friends.
It is so lovely to know that the recipes we have used are tried in their own accommodation to share with their families.

Last week I heard from Asako and Annie,

 today within hours of making the elderflower cordial I received this from Yumi

Hello Karina,

I was very enjoyed your session today.
After that, I and Yuki went to a park to find elderflower .
It was difficult, but we found two elderflower trees!
We picked many flowers.It was very interesting!
I am looking forward to make elderflower cordial.

Best regards 

It was great fun. I’m so excited about the vegan smoked salmon. Joe and Sage will be too!


Wednesday 16 May 2018

Paola's Spinach recipe.

Cook the spinach, squeeze all the water out and chop. Mix with ricotta, egg (or eggs) parmesan cheese, salt, pepper, nutmeg and a bit of flour.
We used this gnocchi recipe but added loads of spinach

Form into balls and roll into flour. 
When the water comes to boil drop them in and lift them out once they come to the surface (like gnocchi). Don't let the water boil too hard because that could cause them to disintegrate….

For the tomato sauce put some oil in a pan with a clove of garlic. Fry the garlic without letting it go brown and add chopped tomatoes, salt, pepper and a pinch of sugar as well as basil.
Cook for about 10 minutes, Voila!
Ciao x

Thanks Paola, the end result was gorgeous.

Wednesday 9 May 2018

Wednesday 9th May: Leek, mushroom spinach and nettle galette

First thing this morning I went to pick some rhubarb so we could started the cordial straight away.
It was easy and quick to make. We even managed a glass in the sunshine, whilst the crumble and galette were in the oven.

Yesterday I saw some lovely nettles that we could use for todays meal.
I think is goes well in the Leek, mushroom, spinach Galette we just added the nettle tops after thoroughly washing them (with gloves on) then blanching them to avoid any stinging.

The end result was delicious

We  picked the first of this year's lettuce that we sowed with the group a few weeks ago and had it  with our meal.

As a desert we have a rhubarb crumble

Thursday 3 May 2018

Dandelion bread - Dandelion Cordial

At this time of the year the grass in the allotment is dotted with dandelions and plenty of them.
Did you know that you can turn them into delicious bread?

Making some dandelion jelly to eat with it.

Dandelion cordial

Some nutritional facts about Dandelion