Apple, Fennel, Grape and Poppy Seed Salad

The Easter long weekend was a relatively chilled one.  On Good Friday, we stayed at home. It was wet.  On Saturday we went to Abergavenny . It was drizzly. And yesterday we were in the allotment garden plot.  I did a little bit of digging and weeding, but mostly I helped D replace the numerous smashed glass panes in the greenhouse, so that it can be used for growing seedlings again, though we both know that we are again, a month or so behind many other allotment-holders and vegetable growers.  

Whilst out in the allotment garden plot we saw an amazing sight.  Two herons flying directly above us.   Herons do indeed look like birds from a prehistoric time. For a few moments, they sat on a tree, then they flew off making as much noise as they arrived . We have seen some amazing birds since moving here, but to see herons flying above us, now that was Amazing. 

Today, its Monday - a Bank Holiday in the UK and yes, of course it is raining hard outside. 
Early on in the week, I made some Jamaican Jerk Spiced Scotch eggs, but today I share a Apple, Fennel, Grape and Poppy Seed Salad. 

In my attempt to eat more salads, and this is a way I can also get more fruit into D's diet too.  It was lovely. Crunch from the apple, celery and fennel. Nuttiness from the almonds. Saltiness from the feta cheese offset the sweetness of the apple and a burst of juice from the red grapes. It was different from a green salad often made with a variety of green lettuce leafs.

The only problem I had with this salad, the poppy and mustard seeds getting stuck between my teeth.  So remember to floss. 

I am sharing this  Apple, Fennel and Poppy Seed Dressing Salad with Souper Sundays hosted by Kahakai Kitchen. 

Quick and Easy Strawberry Asparagus Spinach Salad in Poppy Seed Dressing

I didn't fancy making a cake or muffins with the strawberries coming from my garden and then I remembered strawberry spinach salads.  

Well its been over 10 years I have been reading about Strawberry Spinach Salad in cookbooks, hearing about it from foodie friends and seeing it  on blogosphere, yet never tried it until the the weekend and since Saturday we have had it three times.  yes three times including today.

Of course, I had to make some of my own tweaks to the recipe that I eye-balled, the asparagus for a start.

A while back my sister in law had gifted me with a bottle of strawberry vinaigrette, its really easy to make at home, but nicer to be given one - makes a quick and easy recipe even easier.  If you don't have either, you can easily substitute it with sherry vinegar or white wine vinegar, it will still taste good,  just wont be as sweet.

It really was quite something special.  The strawberries maintained their firmness, yet the outer softened a little taking on the zing from the vinaigrette.  I'd even say it was quite delicious, hence the reason we have had it again and again.  Only thing, the rest of the day we were feeling poppy seeds in between our teeth, so don't forget to floss before you go to bed at night.  

Turmeric Pasta with Blood Orange Chilli Vinaigrette Dressing

This marigold yellow pasta with marmalade coloured roasted peppers and butternut squash was lunch for work - twice, last week.  

As I was tucking in, it got some of my colleagues all intrigued and curious 'Gosh, that pasta is glowing'.

The pasta is simply infused with turmeric powder.  I've also tried this method with beetroot See HERE.   Although I have used ready made penne pasta here, you could easily make vegan Turmeric pasta from scratch too, just add a teaspoon or half to the flour when your mixing and kneading. 

Anyway, the turmeric pasta on its own was a bit bland, so I decided to make make a vinaigrette dressing for it with some Blood Oranges that were mingling with the lemons in a bowl.

The Blood Orange Chilli Oil was spicy and quite tasty elevated by the addition of my bottle of Welsh Blodyn Aur Rapeseed Chilli Oil.   Of course, you can make your own Chilli Oil at home and I probably would had I grown my own chillies, but sometimes when you have excellent produce on your front door why would you not want to make the most of it. 

The Turmeric Pasta with Roasted Squash and Peppers and Chilli Oil was blooming delicious and I'd happily make it again for lunch or evening meal. Probably best served with some salad greens, but that is optional. The only thing I was very disappointed in my supermarket bought Blood oranges.  Once sliced they were not as blood red inside as I had expected...oh well.

Beetroot Horseradish Relish and Potato Salad

I've had this Beetroot and Horseradish Relish bookmarked as soon as I saw it.

It was an entry for the Seasonal Vegetable: Blushing Pinks challenge.  The original recipe for Fresh and Punchy Beetroot Relish comes from Katie who blogs over at Feeding Two Boys and a Firefighter.  The colour is pretty spectacular, but then of course it would be - its beetroot.

I followed the recipe, only leaving out the sugar and parsley, as I did not have any to hand on the day.  Its a versatile relish, good on Black Bean burgers or just on the side of a buffet style plate.  

Sweetcorn, Chickpea and Pepper Couscous Salad with Harissa Oil

It's not that often that D comes back with a bag of fresh fruit and vegetables, that is something that is often left to me being the one who primarily cooks at home, but he did at the weekend.  He came back with some very colourful seasonal vegetables (and some peach doughnuts).  The vegetables included red hot chilli peppers, some baby orange and yellow peppers and the first of the seasons sweetcorn on the cobs.  The sweetcorn he picked up was so sweet and ripe, that you could honestly eat it raw as it was. 

I tend to freeze chillies when I have too much, but I had decided to make some more harissa oil based on my harissa paste recipe.  It went wonderfully the last time I made it with my vegan Moroccan Tajine Flaky Filo Twist Pies.  One of the reasons, I wanted to make the harissa oil again was that it served as a ready to reach for store-cupboard fridge ingredient.  Perfect for spreading on pitta bread for a light snack when taking breaks between filling in application forms, but yesterday, I found it had come in handy for D's lunch.  The working man has to be fed too.  

Ah time flies by..

After travelling 2,000 miles, over 14 days, through four countries taking in four different beds, and several hundreds of photographs later - I am back, but more about that to come.
Right now may I share with you a dish I made before I left for my holidays, a New potato and green bean salad.
I made this salad with some British Sofia new potatoes and green beans also known as French beans which are in season.

This New potato and green bean salad is so simple to prepare and really is a meal in itself. If you do decide to make this, please try to use the smallest new potatoes available, so that you can leave them whole, otherwise after cooking, chop them in half.
The combination of the black olives, sun dried tomatoes, red onion and dressing, really does make this salad an explosion of flavours. The cheese though not essential also adds a little something.

New potato and green bean salad
Serves 2 - 4
Ingredients
250g small new potatoes
200g green beans, trimmed and halved
1 small red onion, sliced
80g black olives, sliced
3 pieces of sun dried tomatoes in oil, cut into thin slivers
Optional 100g Cheddar cheese, grated
For the dressing
1 tablespoon mustard
100ml Olive oil
1 tablespoon balsamic vinegar
1 clove of garlic, crushed
Salt and pepper to taste

Method
Place the potatoes in a pan of salted boiling water and boil for 15 minutes or until the potatoes are tender. Bring another pan of slated water to the boil and blanch the green beans for 5 – 6 minutes, then drain and refresh under cold water.
Place the warm potatoes in a bowl and add the sliced red onion, green beans, olives and sun dried tomato slivers. Finally mix all the dressing ingredients in a small bowl, season and add to the potato salad. Add in optional cheddar cheese. Serve immediately. From Nadine Abensur's The New Cranks Recipe Book

Gunsmoke coleslaw

We Brits are never happy with the weather. When it rains we want the sunshine, when the sun shines, we want the rain. There is no pleasing us, but forget about us and our desire for hanging out in the garden and having BBQ's or spilling out onto the streets from pubs or sitting in the beer garden. Think about those plants, vegetables, fruits, flowers and the little creatures - all could do with a sprinking of water from Mother nature to quench that thirst.
I made this coleslaw yesterday, but its not as plain as it appears. In this coleslaw I have included some chipotle peppers. Its both smoky and subtly spiced. If you want a change from the plain mayo variation of coleslaw, I'd recommend giving this a go. If you can't find chipotle peppers, I think smoked paprika would work too. This was served with some Maris peer potatoes which were boiled, drained and then gently crushed with a masher. Before being transferred onto a baking tray, doused in a little olive oil, seasoning and baked in the oven until slightly crisp.

Gunsmoke Slaw
2 tablespoons smooth Dijon mustard
2 - 3 garlic cloves
Pinch of salt
4 dried chipotle peppers soaked in hot water for 30 minutes, then minced
100ml/½ cup apple cider or white wine vinegar
70ml/¼ cup of olive oil
3 carrots, grated
½ white or green cabbage, finely sliced
4 - 6 spring onions, green and white parts, finely chopped

Method
Make the vinaigrette. Mix the mustard, garlic, and salt in a food processor, then blend in the chipotles and vinegar. While the processor pour in the oil slowly and steady stream. Put the cabbage into a large bowl, and add the grated carrots and onion. Pour the vinaigrette over the vegetables and toss well. Taste and add more sauce and salt if your wish. Let the slaw sit for a couple of hours or longer before serving. The slaw will keep in the fridge for up to 5 days. Adapted from Didi Emmons Vegetarian Planet.

Roasted Shallot and apricot salad with goats cheese

When I read this months No Croutons Required Challenge had to feature the allium family. I was quite excited as I don't often eat the allium as the focus of a dish. Its normally part of the sauce base or just as a garnish, so this really was a challenge. We could choose from onions, leeks, spring onions, garlic, chives and even wild garlic, but I decided to go with some British grown Echalion shallots which are quite long. Then the question was should it be a soup or a salad. Well with the sun shine hanging about. I went for the salad option.

This is not an everyday salad (thank goodness). I can't imagine me eating this at home that often. Its the kind of salad you'd find on a restaurant menu.
These long shallots are roasted with balsamic vinegar for an intensely sweet-sour flavour. The shallots partnered well with the sweetness of the apricots and twang of the cheese. You could also taste a hint of the rosemary (from my garden) in the background. All in all it was a generous salad, but not one I would make in a hurry at home as you do need to marinade the cheese overnight. This is definitely restaurant style food, not homely for this home girl!

I better hurry and put my cyber skates on as I am pushing it with the deadline which is right now. I may have to grovel to Jacqueline, she will be well within her right to say 'sorry mangocheeks, its just to late to be included', but I can just try. So I better go and submit it to Jacqueline of Tinned Tomatoes right now. Jacqueline alternately hosts No Croutons Required with Lisa of Lisa's Kitchen. Its a wonderful event where participants are encouraged to submit either a vegetarian soup or a salad. I'd encourage you to participate, if you haven't already. Just for the fun, plus its a great way to 'mingle' with other fellow bloggers.
Roasted shallot and apricot salad with goats cheese
Serves 2
Ingredients
1 goats cheese, halved cross ways
200g shallots, peeled
50ml balsamic vinegar
100g small beetroots, cooked and cut in wedges
For the marinade
100ml olive oil
1 garlic cloves, finely sliced
1 tablespoon fresh rosemary
Salt and pepper to taste
For the dressing
50ml orange juice or juice from 1 lemon
50g dried apricots, soaked in water for 2 hours and sliced
1 teaspoon walnuts, roughly chopped
Method
For the marinade: combine the ingredients in a bowl. Place the goats cheeses in a shallow dish and pour over the marinade. Cover and refrigerate overnight.
The following day, place the shallots in a roasting tin. Pour the marinade from the cheese over the shallots, set aside the cheese and cover. Stir om the balsamic vinegar. Bake at gas mark 6 for 45 minutes until the shallots are tender. Strain the juices left in the tin and reserve. Add the beetroot to the shallots and return tot the oven to keep warm.
Blend together the dressing ingredients in a small bowl and add the strained juices from the shallots. Place the cheese on a baking sheet under a hot grill to warm through slightly, but do not let them melt. Place one portion of cheese on each plate and surround with the beetroot and shallots. Pour the dressing around the cheese and vegetables. Serve at room temperature. Adapted from Paul Gaylers Vegetarian Cookbook

Luminescent Colours and Two Cold salads

Late yesterday evening, I welcomed my nephews to my home. The youngest is on his school holidays, so the oldest decided to take time off from work too and come up and spend a few days with their favourite Aunty (thats me) and Uncle (thats D).
The oldest expressed an interest in going to a Sea Life place. We did consider Deep Sea World in Queensferry, Fife but as we had been there before, we decided to go to one closer to home, especially as it was quite new. Also, we like reviewing different places, as we are often asked what to recommend to friends and family when they come up to Scotland.

This one was Loch Lomond Aquarium. In comparison to the one in Queensferry, this one was actually quite disappointing on a number of levels.

The colours - luminescent comes to mind - on the first level were impressive though.

So were these otters shrieking to be fed. Ooh they look quite mift 'wheres my food?!' I think its a good local educational resource centre for schools and families, but other than that...mmmm...I can't shout about it. Sorry.

Loch Lomond and the Trossachs National Park is a lovely place though. Look at those snow capped mountains. Stunning. We've been there many times and will be happy to go again and again. Now that we no longer have an allotment, D and me are planning to do a bit more cycling, walking and wildlife watching, and this would be a place to explore a bit more. Well that is the plan.

It wasn't particularly warm today, but dry enough for us to walk around. We even decided to drive a little further into Balloch and walk to Balloch Castle. Of course it was closed. But that was okay, it was about the company and the clean, fresh air.

I made two potato salads for our day trip. The first is a chipotle potato salad. Yes, you know why this dish came about as I wanted to use the remaining chipotle peppers in adobo sauce. It was really good, the hint of the smokiness and spice was just right. This is another dish adapted from Moosewood Restaurant Simple Suppers.

The other was a straightforward pasta salad with tomatoes, olives and cucumbers.

Potato salad with chipotle mayonnaise
Ingredients
For the Chipotle Mayonnaise
4 hefty tablespoons of mayonnaise
2 tablespoons minced canned chipotles in adobo sauce. Mine were whole which I minced.
For the potato salad
Cooked new potatoes, chopped into bite-sized pieces. The potatoes I used were Charlotte grown in Scotland.
4 celery stalks
4 spring onions
1 red pepper
1 yellow pepper
1 x 400g can of Mexican style beans (pinto beans, kidney beans and black beans), cooked gently in water for 5 minutes, then drained and set aside.
Method
For the Chipotle Mayonnaise
Whisk together all the ingredients.
For the potato salad
Finely chop the celery and spring onions. Cut the pepper into small pieces. Put all the chopped vegetables, cooked potatoes and beans into a large serving bowl. Add the chipotle mayonnaise and toss well. Add salt to taste. Serve at room temperature.

Breakfast, lunch and supper

Oh lucky me, or should I say greedy me. It's not everyday, I get to sit down and enjoy my three plates of food, dominated by fruit and veg that i've grown. I am starting backwards, as I have just finished eating these Thai inspired vegetable fritters for my supper.

Yes my readers I am afraid I have gorged some more on deep fried food, is it better that it was shallow fried?! I am sure you will be more sympathetic when you realise that the food I had earlier was a little more health conscious, well sort of.

These Thai vegetable fritters were accompanied with a cool cucumber salad in ginger-lime dressing which was really delicious. The recipe for both are below. The only thing I would do differently for the Thai inspired fritters is to half and slice the green beans length ways, as chopping them into small pieces, did not combine so well, when dropped into the hot vegetable oil.

When we got back from the allotment, for lunch we both had the last of the tomato soup with wholemeal bread. D has refused to give me a recipe, saying he does not do recipes, he just puts all natural ingredients into the pot, with pips and skin and it comes out delicious. This time he's right, this soup was rather good, I have permitted him to make some more tomorrow.

And for breakfast we had pancakes with our blueberries. I was going to make a cake with these, but I have so many plums in the flat, that I thought it was best to enjoy these au naturale.

Thai Inspired Vegetable fritters

Serves 4

Ingredients
120g French beans
200g carrots, grated
4 spring onions, chopped including green parts
110g radishes, grated
2 red chillies, chopped
2 tablespoons of fresh coriander, chopped
1 tablespoon of Thai red curry paste
Zest of 1 lime
1 medium eggs, beaten
100g chickpea flour
Salt to taste

2 - 4 tablespoons of water
Sunflower oil for frying
Method

Top and tail the French beans and chop into small pieces.

Mix together with the potatoes, spring onions, carrots, lime zest, coriander, chillies and curry paste. Stir in the egg and chickpea flour. Season with salt. Add water as necessary to combine as chickpea flours vary. Heat a little oil in a heavy frying pan. Fry spoonfuls of the mixture for a few minutes on each side until golden-brown. Recipe adapted from Leith's Vegetable Bible.
For the ginger-lime dressing

About 10g root ginger, finely chopped or grated

60ml Tamari or soy sauce

120ml vegetable oil

2 clove of garlic, crushed

4 medium tomatoes, cut into quarters

Juice of 1 lime

Method

Place all the dressing ingredients into a food processor and blend until smooth. Pour over cucumber that has been sliced thinly, either with a mandolin or potato peeler.

Coconut rice and roasted red pepper salad with a ginger dressing

In the past, whenever I saw a rice salad on a cafe menu or as a buffet option, I would quickly, and I mean really quickly walk by. But it was for the first time last year that I truly appreciated the texture, depth and taste of a brown rice salad. Now this is not a brown rice salad, but one made with Basmati rice from lovely Pakistan.

This is my entry for this month's No Croutons Required which is alternately hosted between Lisa of Lisa's Kitchen or Jacqueline of Tinned Tomatoes, who is this months host. The challenge this month is to make a soup or salad containing peppers. Now as someone who tries to grow some of her own fruit and vegetables, peppers whether red, yellow or green were not amongst them. So I had to make a grocery purchase for this food challenge. The peppers used in this salad are sweet Ramiro pointed peppers grown somewhere in the U.K, but the green beans are all mine. And the ginger dressing also made with some homegrown tomatoes brings the rice salad to another flavour level. This rice salad can be eaten both warm and at room temperature, that is why I will be having it twice in the week. Today for our evening meal and the remainder for lunch tomorrow.
Coconut Basmati rice and roasted red pepper salad with a ginger dressing
Serves 4 - 6
Ingredients
275g Basmati rice
1 x 400ml coconut milk
½ teaspoon turmeric
Pinch of salt
2 red peppers, I used sweet Ramino pointed pepper, cut in half and de-seeded
Vegetable oil
100g French beans, topped and tailed
4 spring onions, finely sliced

Ginger salad dressing
About 10g root ginger, finely chopped or grated
60ml Tamari or soy sauce
120ml vegetable oil
2 clove of garlic, crushed
4 medium tomatoes, cut into quarters
Method
Preheat the oven to Gas mark 6.
Place the rice in a large saucepan with the coconut mil, turmeric and salt. Top up with enough boiling water to cover the rice by 1 inch. Cover and cook gently for approximately 30 minutes until the liquid has been fully absorbed. Leave to stand for 10 minutes to finish the cooking process, and then allow to cool.
Place the peppers on a baking tray, drizzle with oil and roast in the oven for about 20 minutes until the skin blackens and blisters. Leave to cool, peel off the skin and slice the flesh into strips.
Bring a pan of salted water to the boil and plunge in the beans. Cook until tender. Drain and set aside.
Place all the dressing ingredients into a food processor and blend until smooth
Stir the vegetables into the rice, pour over the dressing and toss to combine. Season to taste and serve warm or cold
Recipe adapted from Food for Thought