Wednesday, 5 May 2021

On Wednesday we will make Andrea's Aubergine curry

Although not from my garden, the aubergine seedlings are doing really well, despite the frost and hopefully we some lovely aubergines in the summer to make this dish again with my own produce







Aubergine with yoghurt (Andrea’s recipe)

1lb aubergines, 

2 tbsp ground coriander 

1 ½ tsp ground tumeric

A garlic clove mashed

Salt

¾ cup vegetable oil

2 medium onions cut in thin half rings

1 cup plain yoghurt

Tin of tomatoes

 

Nice with rice and green salad.

Monday, 3 May 2021

Broccoli and coconut milk and wraps on Monday Bank holiday

 I will try and walk to the allotment to show you all what is currently in the garden. It has been a very difficult month. No rain and a severe night frost every night going into May.

For lunch we will have  broccoli and coconut soup with vegetable wraps: for the wraps ( recipe in book 4)












Ingredients

200g self-raising flour

4g salt

50g boiling water

Method

  1. Mix dry ingredients until well combined.
  2. Add boiling water and mix with a knife until it cools enough to knead by hand. Continue to knead for 1 minute or until dough is smooth.
  3. Divide into 8 equal portions (approximately 70g) and turn into balls. Cover each piece with flour. Flatten the balls and cover the dough with a clean kitchen towel and allow to rest for at least 15 minutes.
  4. Roll each dough piece into a wafer-thin sheet. Use a 30cm pan lid, to press out a circle. 
  5. Heat a large pan over medium heat. When the pan is very hot, place one dough circle into the pan and allow to cook until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. Flip to the other side and cook for 15-20 seconds. The tortillas should be nice and soft with a few small brown spots on the surface. 
  6. Remove from pan and stack in a covered container to keep the wraps soft. Serve warm. 
For the filling, I tend to have soft cheese, some grate cheese, lettuce, carrot, peppers, sweet chilli jam. But it is up to you.


Sunday, 2 May 2021

Bank holiday Monday: From Spade to plate :Chickweed pesto with asparagus and sundried tomato couscous

This post was first written 3 years ago on 6/5/2018. What a difference in weather.  This year's bank holiday was wet and windy. Normally not the best way to spend a bank holiday, but after more than a month without rain, many of us welcomed it with open arms.

3 years ago I wrote: Sun sun glorious sunshine.
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