Monday, 12 November 2018

Dwindling Harvest

I can't believe that its been over a month since I contributed to Harvest Monday, but you will understand why - vegetables and fruit are beginning to dwindle.

The last of the cooking apples fell from the tree to the ground over the weekend with the heavy rain and gusts of strong winds.  Here are some tomatoes from the greenhouse.  Its the longest time we have let tomatoes grow on in the greenhouse, often clearing it to sow some winter salad. Do you think that I could still sow winter salad in the greenhouse?
I  have used the late tomatoes mostly as pasta sauce.  
I got a load of pears this year from the tree.  In fact its the first year we have actually had any, so I was busy baking with them.  
From this gorgeous Pear Cinnamon Cake to preserving them in some star anise and cinnamon flavoured syrup.  Looking forward to enjoying these with warm chocolate brownies and vanilla ice-cream.
I do still have some curly kale and black Tuscan aka dinosaur kale, and maybe some Brussels sprouts to harvest, but after that there will be nothing else, but hardy herbs. So very soon, my participation in Harvest Monday will dwindle until Spring next year.   For now, please enjoy this small harvest which I am sharing with Dave who hosts Harvest Monday at his blog Our Happy Acres.  

Saturday, 10 November 2018

November Blue Fenugreek, Purple and Green Cauliflowers

I don't have that much to share this month, but here are a few vegetables and foodie related things that I did manage to photograph. 
In my kitchen were these green and purple cauliflower picked up direct from one of the growers at a farmers market.  I made Savoury Black Sesame and Purple Cauliflower Cake with the purple cauliflower; and the other was made into a Green Quiche which I will share later in the week for Eat Your Greens food challenge.
These two baby pumpkins were left over from last month.  I roasted them in a little oil and added them to a Peanut Curry.  I found peeling them quite difficult.
These are the last of the cooking apples from the tree.  Its been a good year with the fruit trees in the allotment garden plot this year. 

I made two recipes from the BBC website, Dorset Apple Cake as shown above and Dorset Apple Traybake (not shown)  and I must say, that both very delightful to eat and share.  I want to be cheeky and call it Welsh Apple Cake, as the apples were from Wales, but I better not. 

Sunday, 4 November 2018

Vegetarian Philly Cheesesteak

Yes this is a vegetarian food blog and what I share below may look freakishly like 'meat', but I assure you these are homemade seitan slices peaking out of this Philly Cheese 'Steak' or cheesesteak. 
I was looking for ways to use up my rather large batch of homemade seitan and it was whilst flicking  Mama Cherry's Soul Food in a Bowl that I stumbled upon a meat version.  I of course decided to adapt it.  I am not that familiar with Philly Cheese Steak.  Momma Cherry writes 'Cheese steaks were invented in the 1930s at Pat's Steaks in South Philadelphia fondly known as Philly.  It should have American Cheese, Provolone or Cheez Whizz (a yellow processed cheese squeezed from the bottle) on it'.  However she recommends that a grated mild English Cheddar works well, so that is what I used here, though I did later stumble across a vegan recipe for cheez wiz - this recipe can easily be made vegan.

Momma Cherry slices steak as thinly as possible to ensure it remains tender.  I of course used thinly sliced seitan to be quickly sauteed it in hot oil, but before that before that I sautéed some thinly sliced onion and green pepper to caramelise, then added the slices of seitan to it before finishing it off with a little seasoning.
The hot dog style bread rolls were sliced.  D recommended putting the cheese at the bottom as the warm seitan, onions and green pepper would add warmth and melt the cheese beneath it (it didn't by the way). I generously piled in the filling and then for a final touch squeezed over French classic yellow mustard sauce. Straight into your mouth for a bit bite - well that part is not true, as we had to take pictures!

I am sharing these vegetarian Philly Cheese 'Steak' with Soup, Salad and Sammies Sundays hosted by Deb over at Kahakai Kitchen

Thursday, 1 November 2018

Moveable Pear Cinnamon Cake

So hello November and to warm delicious Cinnamon Pear cake.  
And it really was delicious.  

The pears in this cake came from the garden.  Its the first year we have ever had pears from the tree. In fact its been a good year with cooking apples too.  

I wanted to present the pears standing upright like a crown - see this chocolate pear crown cake - but the pears did not want to play along.  I still think this cake looks pretty stellar. 
For the recipe, please follow this Cinnamon Plum Cake and just replace the plums with pears.  

Wednesday, 31 October 2018

October Eat Your Greens Round Up

I am sad to see October end, its my favourite month for many reasons, but welcome November
We received seven lovely contributions to #EatYourGreens this month.  
The first recipe comes from Linsy Patel who blogs over at Home Cook Food.  Linsy shared with us some of her Jowar Flour - Thepla - Sorghum Flour Flatbreads made with fenugreek, coriander and mint. 
Next we have Johanna from Green Gourmet Giraffe with a dreamy Creamy Spring Risotto Soup made with leeks, peas and my husbands favourite green vegetable - asparagus.
Lisa's Kitchen makes a welcome return and shares with us a silky bowl of Palak Paneer - Spinach with Cheese.  I would be so happy to tuck into this with the fenugreek flatbreads shared above. 
Teresa from Affectioknit shares with us her dinner and movie which include a lovely bowl of Split Pea Soup served with spinach and green beans. By the way, the movie she was watching was ParaNorman - have you watched it?!
We have another soup, this time from Laura who blogs over at Touchwood.  Laura shared Detox Balance Soup made with green lentils, leeks and lots of other vegetables, it even got the thumbs up from her kids. 
My co-host the Veg Hog shared a rather comforting Stuffed Potatoes Skins with Leeks and cheese, now don't you want to stick your folk in?! I do.
And finally my own contribution is this Black Chickpeas Salad with Coriander.  

Thank you to all the contributors for taking time to share their recipes with #EatYourGreens recipes, both and my co-host The Veg Hog really appreciate your participating and hope you will continue to support us as long as we continue to host.  

Now please to on over to The Veg Hog who will be hosting #EatYourGreens challenge in November.  Please Follow this link on how to join in if your new.