A bit of impromtu cooking

Today I went to the allotment to pick vegetables for the morning session. Due to the amount of rain lately I have found that some of the carrots had split. So change of recipe and Carrot and Ginger soup 
it will be.  As the soup contained butter beans, we did not want to throw away the bean liquid (Aqua Faba) so decided to make a lemon mousse with it.  So that was the dessert sorted.
  

Last week I made a lovely recipe Chive waffles with maple and Soy mushrooms. As it was only for the two of us, I put the other 8 waffles in the freezer for another time.



Well, the other time was now. The waffles this time were awful, taste was good but they just got stuck in the waffle iron, so we cheated  and warmed up the previously made waffles in the toaster and followed the rest of the recipe. The mushroom in maple and soy sauce were delicious, I think that they would also be lovely on a bed of mash potatoes, rice, polenta etc.

We made some rocket, pear and parmesan salad to go with it. Karina mentioned that in the past she used to crumble goats cheese instead of parmesan. Something to try in the future.
  Although Hao came a few weeks ago, he picked the rocket then too and I found a picture of him, preparing it.


The table was laid for 9 people today,  a filing lunch with some delicious Elderberry and ginger cordial.

Wonder woman, June, managed to open the corddial bottle where others failed!!

Chard and Peanut Soba noodle bowls

Today we used the chard from the allotment and the home made peanut butter to make this lovely Chard and noodle dish

Lesley making the noodle dough

We first made the noodles, Lesley made the dough, and whilst it was resting, we made the peanut butter and the sauce.

Kim, June and Hiroe making the noodles

Look what we made

   
Kim made the peanut butter for use later in the sauce and for the week's peanut butter and jelly



This recipe called for a cucumber pickle. As we have no cucumbers at this time of the year, I used a jar I made in autumn

The smoked  Chickpea tofu was lovely with it too. Crunchy on the outside, and soft in the inside.


      

New to us all, this is a keeper. Instead of cumin or garam masala we used smoked paprika and a table spoon of liquid smoke (because I have it)

It was a very tasty, quick and healthy meal, and most of the recipes will end up in the next cookery book.