Saturday, 27 February 2021

Plans for this week's zoom meeting

 Although I am leaving it a bit late, I hope people have time to get their ingredients before tomorrow and Wednesday. The weather has been so nice off late that I have spent most of my time in the allotment.

I have started sowing peas, onions, leeks, celery, celeriac and yesterday some mini munch cucumbers.

This week I am planning a meal I have not tried before Lemon Roast vegetbles with yogurt tahini and pomegranate and as a desert a lemon mousse (from Book 2)

On Wednesday we will make Bami Goreng.

Sunday, 21 February 2021

Mushroom and spinach pasta

 As this week I am inviting students from  St Johns' college to join our zoom meeting, I wanted to try a quick and easy pasta dish with home made pasta without a machine. ( as not everyone has one)

We made this mushroom and spinach dish, it turned out well and had a big group join in.

Dear Karina

Hi, thanks for the session today.
I made a pasta for four people together and ate it as a lunch.
It was so delicious and everyone liked the fresh pasta more than the dried one!
Thank you very much.

Best wishes 

Monday, 15 February 2021

Sweet and Sour chinese vegetables and Chickpea flour tofu

 Today we made Sweet and Sour Chinese vegetables from the 2nd cook book

We also made the Chickpea flour tofu also called Burmese Tofu and had it on a bed of rice.

Wednesday, 10 February 2021

Mushroom and Pea Risotto with Orange, Halloumi and spinach Salad

Over the last years we made risotto with leeks, peas, kale and broadbeans. They all turned out well, but took a little time to make as we needed to 'feed' the rice little by little with stock.

This easy Mushroom and Pea risotto  recipe has some short cuts, which made it super simple to make and VERY tasty.

In future I will use this technique again and add the vegetables that are available in the allotment at the time of cooking.

I suppose we could easily have had a simple salad to go with this,  but as I had some oranges and some spinach that needed eating, we made some Halloumi, orang and Spinach Salad to go with it.

Halloumi, orange and spinach salad

Mushroom and Pea Risotto

Bella's ready steady cook creation

Thursday, 4 February 2021

Thai curry and a mushroom risotto today


On Monday  Thai Curry (carrot, onion, coconut milk and peanuts)   although I make my noodles myself before hand, you may want to either buy noodles or rice, whatever you enjoy more.

On Wednesday am planning to make a mushroom risotto 
for the risotto, I just use the mushrooms I have.
In addition we will make this Halloumi, Carrot and Orange Salad

Monday, 1 February 2021

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.

First we made the 'mushroom bacon' to go onto the savoury tart. Cheese, Pesto and 'Bacon’ tart

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 curdLemon Curd Tarts

The lemon curd was made at the end, so I can use it to go into yoghurt or go onto my toast.

 A surprise visit from Holland where Gwen and Emma took this picture of me explaining how to make my mother's favourite Lemon Curd

Friday, 29 January 2021

Spinach and Potato curry with batter flat bread

 As an evening meal we made the Sag Aloo recipe from book 3. Although here is another recipe that might work. 

As I had 1/2 a can of coconut milk left from Monday's from spade to plate, it was a great way to use it up.

The flat bread that we made was more of a pancake. No need to roll it out. It did puff up and was a fun alternative. Not sure if I would make it again if the normal flatbread ingredients are around.

Monday, 25 January 2021

Not much in the allotment at the moment, but still some delicious meals

 This week I had to be creative as at this time of the year there is not much and with this week's heavy frost even less to harvest.

With this in mind, the Spinach Orzo turned out really well. This quick and delicious meal was a real winner.  We did make enough for 3 hungry mouths so after all was tidied up, I had a walk in the sunshine (very slippery under foot though) to give June a taster

As I had a can of tomato in my cupboard, we turned it into a creamy tomato soup that we had as an evening meal in the end.

Today's from Spade to Plate. One-Pan orzo with Spinach and Feta (and pinenuts as suggested by Julie) The end result....? A gorgeous lunch, made with input of 6 of us. The 2 ingredient tomato soup was quick and tasty.

Carmen Maria Renwick

suggestion to serve with a parmesan topping was genius. All in all, another lovely cooking session.

Wednesday, 20 January 2021

Wednesday 20th January Zoom session - Festive warm brussels sprouts salad with 'mushroom bacon'

      For tonight's dinner:we made this  Warm brussels sprouts salad  and mushroom bacon

It was extremely easy to make, I did not use the oven and fried the brussels sprouts and mushrooms instead.

We had plenty of  time to have a chat, and have found out that Brussels sprouts were available in the USA, Finland and the UK!

It was lovely to see Meghan and Ying and look forward to seeing them again next week.

We had this 'salad' with quinoa and liked it so much that tomorrow I will be making it again.