Friday, 29 September 2017

Balsamic Beetroot Orzo Pasta with Green Beans

We have homegrown beetroot and D is very excited.

I have made an Estonian Beetroot and Potato Salad, and this simple Beetroot Orzo Pasta and Green Bean Salas for work.
I have mentioned in previous blog posts, that week after week I make the same salads, so its nice to vary with the changing seasons. 
I am sharing this Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Other Beetroot Salads
Beetroot Bulgar Salad
Beetroot and Pearl Couscous Salad
Beetroot and Cumin Pasta Salad
Beetroot Horseradish and Green Bean Salad
Balsamic Beetroot Dyed Pasta Salad
Roasted Beetroot and Carrot Feta Salad

Wednesday, 27 September 2017

Plum Crumble Cinnamon Cake

The last of the plums have fallen from the trees and they have been attracting the Red Admiral and Peacock butterflies who have been feasting on them. It has been a honour to watch them on mass, though I wish D had the energy to take some pictures as they posed without care. 
I have had my share of plums this year and am pleased to have been able to shared some with family and neighbours, after making the Plum Chickpea Curry, I made a Plum Crumble Cinnamon Cake which was a good change from my awesome Cinnamon Plum Cake. 

Monday, 25 September 2017

Vegan Plum, Chickpea and 'Lamb' Curry

I made a Plum and Chickpea Curry last year but did not get round to sharing it at the time, so with it being the Plum season in the UK I thought I would make it again and share my vegetarian vegan version of 'Lamb' and Plum Curry.  
This 'Lamb' and Plum Curry is a real recipe adapted from Camellia Panjabi 50 Great Curries of India.   I used vegan soy pieces* that I picked up from a Polish shop, they were not that great, but for the vegetarians the Quorn fillets will also work.  If you don't want to use the mock meat substitute, then just double up on the chickpeas.  

Friday, 22 September 2017

Courgette Marrow Aubergine and Spicy Ground Chorizo Pizza

I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back.  It is a little reminisce of Lahmacan. dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat.

I really, really loved it.  
The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated.  It was a little old fashion way of making vegan chorizo, but it was delicious and I will make it again . The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.  
The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of Smith and Daughters in Australia. I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe.

Wednesday, 20 September 2017

Marrow, Manchego Cheese, White Beans and Sage Pithivier

I made this Marrow, Manchego Cheese, White Beans and Sage Pithivier with some of the marrow that was left over from the Marrow Conserve recipe (featured in the photograph) next to the jars.

I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from Griddled Summer Vegetable Tart with Manchego Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch. 
Well surprising  these Marrow, Manchego Cheese, White Beans and Sage Pasties were delicious.  I have to concur with my husband that I too also enjoyed it. 

The following day, I  used the last of the filling to make some into pithivier style, but you can also just top puff pastry sliced like a flat tart or pizza.

Monday, 18 September 2017

Lemon Marrow Conserve Jam Jelly

I  was going to make Lemon Velvet Marrow Cream with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead. 

Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes.
As I have only made this Lemon Marrow Conserve recently, I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.  
I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, here is a link to some other Unusual Homemade Preserves, Jams and Chutneys.
I am sharing a jar of this Lemon Marrow Conserve with Eat Your Greens challenge hosted this month by The VegHog - You still have time to share your #EatYourGreens recipe! 

Friday, 15 September 2017

Vegan Marrow Jerky - Biltong or Summer Squash 'Bacon' Crisps

I know aubergine aka eggplant 'facon bacon' is so popular at the moment, and I have been making it at home for a while, like this in the oven or in the dehydrator.

However this time round, I decided to give the under-rated vegetable - the marrow - the same smoky treatment.  Marrow is also known as Summer Squash in some parts of the world and this was the result. 
Smoky, golden metallic coloured crisps.  

Wednesday, 13 September 2017

Cheap and Cheerful Courgette, Corn and Mint Filling

The courgettes are dwindling, but that does not mean that I don't have many courgette recipes to share, I do still have some like this cheap and cheerful courgette, corn and mint filling.  Cheap because the ingredients are affordable and abundant this time of the year, and cheerful simply because of the carnival colours.  
If you don't want to use fresh sweetcorn scraped from the cob,  you can use tinned or frozen. Oh the mint is from my garden too. 

Monday, 11 September 2017

Changing Colours of My Seasonal Harvest

I promised regular blog readers last week that I would share a photograph of the tall Russian Giant Sunflower in my garden, I have fibbed.  I will, just it was hard to take a photograph with the gusty winds bashing the sunflowers from side to side and then came the pouring rain.  I will try again for you all next week and perhaps by then there will be more sunflowers growing from the offshoots on its side.   

I do have some shiny shiny fruits and vegetables to share wiht you though.  
Some tasty strawberries and a bowl full of tomatoes
Red Apples from the neigbours in exchange for some plums.  He described these as Cider Apples.  Last year I used them in cake, may do so again this year.  

Sunday, 10 September 2017

Spanish Potatoes with Saffron and Green Beans

We harvested some small potatoes from the garden plot a couple of weeks ago.  We were excited to try them, but were really disappointed in them.  Trouble is we are not sure what they were called. They look a little like new potatoes, but when cooked the skin falls off and they appear dry and floury on the inside.  But as a couple not to waste, I was looking for ways to disguise both the flavour and texture.

I was inspired by a recipe called Spanish Potatoes that I saw whilst flicking through one of my cookbooks. I purchased Vegetarian Cooking for Everyone by Deborah Madison when I went to see my best friend in the US.  We wen to Berkeley for the day.  I went into the famous independent Cody's  bookshop and came out with this book as it was one my friend recommended. I have cooked from it, but not as much as I would like to have.  Sadly Cody Bookshop closed its doors in 2006
Romesco sauce is made with red pepper, nuts and bread.  It originates from the Catalonia area in Spain, however this version has paprika in place of the red peppers.  

Saturday, 9 September 2017

Purple Green French Beans, Carrot and Potato Tacos

I have been in the garden plot picking the last of the plums for plum jam and purple climbing French beansAh they have been lovely to grow, but upon cooking they turn a dull green.
I made this French Bean, Carrot and Potato filling in order to make some Taco's.  I used Wahaca Yellow Corn Tortilla, and finished it off with a generous dollop o soured cream.  Folded it over  and the smothered it further with some Tomatilla Salsa.  
This Purple Green French Bean, Carrot and Potato Tacos were very good to eat.   I am  sharing this recipe with Soups, Salads and Sammies hosted by Kahakai Kitchen.  I hope she will accept this Mexican style sandwich.  

Wednesday, 6 September 2017

September Finds In My Kitchen

Alas its September the month that slowly brings in the seasonal changes in both weather, fruit and vegetables and colours. 
I picked up this ceramic Hen Trivet from a Cats Protection charity event for £2.50.  
A few weeks back we went to a Sunday Boot Market in Bristol.  A elderly womanknown as Grandma to the young girl who was sharing the stall with her was selling these truly vintage 1960s Carnaby Elizabethan tea set comprising of tea cups and saucers.  She shared she had purchased it from new and was selling it originally for £25.00, but was willing to let it go for £20.00.   I have always coveted them, the fact that they are all different and the flower pattern is so pretty. I just could not pass them by.  I gave D the batted eye lashes. He succumbed to my charm and said go on then... ..I adore them.
Some homegrown tomatoes

Monday, 4 September 2017

Red Harvest Monday

The weather forecasters got it right this weekend in the UK.

Saturday was blazing hot and Sunday was pouring with rain.

On Saturday, we took a day trip to Glastonbury and Sunday, was  a wash-out for the garden.  If I still had an allotment plot, I know I would have gone to it and worked there and harvested, but as its in the back of my garden, my attitude is somewhat different that which is a shame really and needs to change going forward.  But I did not waste the day, doing household chores and cooking grub in readiness for the working week which includes our lunch, so I was not totally lazy.  
As it was raining yesterday, these photographs are from earlier in the week, but I am still going to share them for Harvest Monday.
Gorgeous raspberries are starting to make a welcome appearance. I don't have as many raspberry canes as last year I cleared a section in the back garden for a bench and rhubarb plants, so will try to pick and enjoy those ripening that is of course if the garden birds don't get to them first. 

Sunday, 3 September 2017

Cheltenham Vegan Fair and Courgetti

Just over a year ago, I went to Cheltenham, England for the first time.  
I was allured there then by Cheltenham  Vegan Fair, which I thoroughly enjoyed that I wanted to go again and we did so last weekend.  

Unlike last year, when I wore my raincoat, this day was one of the hottest in the year.  
This is a photograph of CheltenhamTown Hall where the Vegan Fair was hosted.  I should have shared another photograph by the afternoon when the queue was very long.  The organisers had to implement a rule 'one in one out'.  We were fortunate, as we were actually there early, so early that you can see from the above photograph the Cheltenham Vegan Fair banner was not even up then.  We were also the first 100 people through the door and got a bag of vegan goodies (which included the Perkier Quinoa Bar and Pulsin Raw Brownie Bar below). 
Here is a link to the traders at Cheltenham Vegan Fair 2017, however I noted many of the vegan stalls present last year were missing this year like Harding Catering ;  Raw Happy. Juiciful Catering; Fair Foods Catering  and the producers of the best ever vegan New York Baked 'Cheesecake' Hardcore Vegan Catering Unless & Artisan 'Meats'  were also missing.  I have to confess I was a little disappointed by this as I was looking forward to indulging this time round - rather than just admiring, but there was still enough to interest me and made it worth the trip.

Friday, 1 September 2017

Zucchini and Cheese Bread

This is not bread 'bread'.  It is not one that is kneaded.  

It is more cake form but even then its not a cake, its a savoury loaf.
We have had it a few times, over the weekend and then twice in the evening, early on in the working week as a light snack in the evening.  It is perfect as a portable savoury snack too.