Saturday, 18 May 2019

Fennel Relish or Fennel Salsa

So how are my blog readers?!  I have noted that some of my regular blog reads and favourite bloggers have been quiet.  I hope your all well and perhaps like me energy for blogging is waning, especially after a long day at work that all you want to do is crash out when you get home; or concentrate on other things that matter more, and that is cool.  I have been doing the same too.

I haven't been that experimental in the kitchen either, relying on recipes in my repertoire for evening meals. Saying that I did make  some flapjacks for work colleague for Vegetarian Week in the UK, they were popular; and also some Wild Nettle Hummus.  The nettle came from the garden plot. Today I am sharing  Fennel Relish that I made a few weeks back.  
 
This was actually meant to be Fennel Salsa for snacking on in the evenings, but we never got round to snacking on it with pitta chips, crackers or crisps.  I did not want to waste it, so during the working week, I ended up stirring it into come cooked pasta with the addition of slice black olives and taking it into work for lunch.  It made for a nice change. 
Also I know it does not look very green here, but I am still going to share this fennel relish with Eat Your Greens challenge that I co-host with The Veg Hog.  

Please do share with us your vegan or vegetarian green recipe as there is still time to join in. 
Fennel Relish
Ingredients
1 medium fennel
1 fresh red chilli, minced
1 clove garlic, crushed
3 tomatoes, roughly chopped
2 tablespoon extra virgin oil
Salt to taste
Method
Remove the outer layers and discard any discoloured part of the bulb
Cut out the core of the fennel
Thinly slice the fennel, with a mandolin if you have one
Put all the ingredients into a small pot including oil and salt.
Gently bring to a boil and then reduce heat and simmer for 5 minutes.
Turn off heat and allow to cool, before transferring to a dish.
Refrigerate until ready to use. 

Thursday, 9 May 2019

May In My Kitchen

I've been quiet busy, hence the reason I have not been blogging much over the past few weeks, but I do like joining in with In My Kitchen hosted by Sherry's Pickings, so here are some things in my kitchen.
I know the above looks a bit suspicious, but let me assure you its not what you think it is?!  Its actually a natural bamboo tea filter.  I picked it up when we were in   Abergavenny a few weeks back. I am not keen on the metal tea strainers as I find they leave a metallic aftertaste, so I was pleased to find a wooden variation at the market.  I also picked up a blooming tea.  Now I need some friends over to share it with. 
Whilst, rummaging through one of the cupboards, I found a packet of Seed and Bean Mix for sprouting.  I hope to give them a go over the week, but don't hold your breath as I have never been successful in sprouting at home, with the sprouts going mouldy.  I think part of the reason is my kitchen is dark and not getting much natural light, but I will try again and who knows you may see some sprouted seeds scattered over some homemade dishes. 
A friend of mine had ordered some Wakame Seaweed online, however he did not like it one tiny bit and remembered that I have used some seaweed  in the past, so gave me the packet rather than throw it in the bin - it was quite pricey.  I have to admit I am not sure how to use the wakame seaweed in my cooking, so will have to do some research around that - unless of course some of my readers have suggestions. 

Wednesday, 1 May 2019

Please Share Your Eat Your Greens Recipes in May

It's May and its my turn to host this months Eat Your Greens challenge.  Please do join in as its really easy especially if your a food blogger.  All you have to do is make either a vegan or vegetarian recipe with green vegetables or fruit on your blog.  Then copy the blog link to the comment section below and we will share it at the end of the month.  
The use of the #EatYourGreens logo is completely optional, but is appreciated.  The deadline is the 30th May and the Round up will be on the 31st May 2019. 

For more details on how to participate, please Follow this link  just please remember to link back to the host page (this page) and my co-host The VegHog.   Also if your looking for some seasonal inspiration, then please do check The Veg Hog round up from April.