May 2020 In My Kitchen

I haven't been to the supermarket once since the pandemic became a reality in Britain and lockdown commenced.  D however has been going every 10 days or so, and bringing back most of what I've scribbled on the shopping list of needs, rather than wants.  So My Kitchen this month is very much like last month it not filled with exciting new ingredients or shiny bright new things, but with vegetables and fruit much of it transformed into edible goodness.  So instead I am going to share some of what I have been cooking whilst in quarantine.  

Clay Pot  Bulgar Wheat and Vegetable Stew - I normally make this One Pot dish with root vegetables, but this time it was with butternut squash and leeks. 

We have been eating lots of soup recently to turn sad limp vegetables into something vibrant and good such as a Broccoli and Horseradish and a stunning Orange and Carrot Soup.  This one is 'Chilli Carrot and Peanut Soup'. I will be sharing the recipe in the next couple of days, especially as we are expecting temperatures to drop tomorrow in expectation of frost.  

We have also been making bread, sadly none of it by hand but in the bread machine.  A change from slathering toast with butter or jam or melted cheese, I made a  'Chorizo' flavoured Pate made with tinned kidney beans, it was really delicious. I am hoping to make it again, I think i prefer it much more than homemade Mushroom Pate.  

I have made Vegan Shepherds Pie with Basil Mashed Potato Topping. 

I have made this One Pot Vegetable Oven Bake with whatever vegetables I had in the house, including Rainbow Swiss Chard from the garden.

I also made Johanna's Whole Cauliflower Cheese, though my cauliflower in comparison to hers was small and it did not look as amazing as hers. As recommended by Johanna, I served mine with roast potatoes to mop up that unctuous cheesiness.  It was a proper vegetarian's comfort food.

I think every week I have made a cake of sorts.  I will definitely be returning to the workplace heavier than when I left it in March.

My most recent cake bake was this 'Lemon Balm - Lemon Drizzle Cake'.  It was splendid, but more about that later.

I also made this Orange, Almond and Honey Cake two weeks ago, I think.  It was sticky and very moreish.  

Whilst doing a bit of tidying up and going through kitchen cupboards, I came across 81% dark chocolate.  

Of course it was crying out to be eaten.

So I made Nigella Lawson's 'Chocolate Brownies'.  

Of course these were shared, there is no way we could have even the quantity made between us. 

I also stumbled across this flavoured extra virgin oil collection in the cupboard under the stairs.  I had bought it last year, or the year before for my Secret Santa, but completely forgot about it.  Don't worry, my Secret Santa still got something else - I think it was coffee flavourings. So this unexpected gift is now for us to use and I am delighted as we are starting to see good growth on our lettuce and salad leaves growing in the greenhouse, so these will be welcomed indeed.

I mentioned bread making earlier.  We have always been in the habit of bulk buying, hence why we have this large bag of strong white flour. It was purchased last year and we are now beginning to run low, but I am not complaining yet and know I have been fortunate compared to other people who have not been able to get their hands on flour for a while. 

Sherry  from Sherry's Pickings kindly continues to host the In My Kitchen series in these difficult times and its goods to be able to participate and continue to support the event. Sherry also  has a cheerful new logo too which the vegetable grower in me adores. 

Please go on by, I am also looking forward to seeing what you have in your kitchen cupboards in these quarantine days. . 

Portobello Mushroom Ragu

I  was attracted to the photograph in the cookbook.  

The Mushroom Ragu pictured in the cookbook was serves with polenta.

I served mine with plain Basmati rice, but on reflection I think it would have been better served with brown rice. 

The Mushroom Ragu was really quick to put together, close to 30 minutes and it was ready to serve, but that is me not including the soaking time for the dried mushrooms, some of which were textually 'meaty'. 

D said he did not mind it, but found the flavours a bit low key, even though I had added 1/2 teaspoon some paprika. I agree with him. I also found it a bit watery, even though I cooked it down to thicken. It may be one of those dishes that is better the following day.  You can find the original recipe for Mushroom Ragu here. Adapted from The Australian Women's Weekly.

Broccoli Soup with Cream of Horseradish

I am surprised at quite how often broccoli nearly goes to waste in my home, but always rescued from finding its way to the compost bin in the form of a bowl of soup. 

It has been welcome, especially as the temperature has dropped and the rain came drenching the soil. The plants and trees that I see outside my window are looking much better for it - truly lush and dare I compare and say that some even  look like broccoli heads sitting comfortably on the horizon. I will have to take a picture to show you what I see.


We have had this Broccoli Soup with Cream of Horseradish twice.  Firstly as is - just Broccoli and Lemon, the second time I remembered to stir in the creamed horseradish.

According to the cookbook and my pencil scribbles, I noted that I had made a variation of this soup in 2004 with shallots and lemon. The original recipe uses lime and fresh horseradish, but I have used horseradish from a jar, hence why this is not vegan. 

Whilst flicking through the cookbook, I wish I had also spotted this Broccoli and Ginger Soup recipe to make, well maybe next time.

I am sharing this Broccoli Soup with Cream of Horseradish with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Broccoli Soup with Cream of Horseradish
Serves 4
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and cubed
Zest of a lemon
250g or thereabouts broccoli, chopped
800ml vegetable stock
2 teaspoons horseradish
Salt and pepper to taste
2-4 tablespoons chives, chopped
Method
Heat the oil in a wide pan, and saute the onions until translucent, then add the potatoes, lemon zest and cook for 5 minutes without colouring.  
Then stir in the broccoli and the vegetable stock.
Bring to the boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
Turn off the heat, allow to cool before blending either with a hand blender or in a liquidiser.
Reheat season to taste and stir in the horseradish and chives, gently reheat before serving.
Adapted from New Covent Garden Soup Company's Soup and Beyond. The original recipe can also be found in their publication A Soup for Every Day: 3665 of our favoruite recipes