Saturday, 15 June 2019

Bedminster Street Graffiti Art 2016 Part1

Many of you were delighted to see the Greta Thunberg Mural, that I thought I would share with you some more graffiti street art from Bedminster in Bristol that I took in 2016, but did not get round to share them.  
As there are so many of them, this is Bedminster Street Graffiti Art Part 1
Please note many of the street graffiti art featured on this blog post were not there on our most recently visit

Thursday, 13 June 2019

Greta Thunberg Mural and Graffiti Street Art in Bedminster Bristol

We went to Bristol on Sunday for a mooch about.

We had also heard that there was a new tribute mural featuring the young Swedish environmental activist Greta Thunberg, so that was another good reason to go to Bristol as we do like checking out the graffiti street art too.   
So we took a slow walk from the city centre to area of Bedminster to see it in person.
This is what else we saw along the way...

Saturday, 8 June 2019

Spicy Korean Style Gochujang - Vegan 'Meatballs' with Kimchi Gratin

I made this Spicy Korean Style Gochujang mock 'meatballs' some time last year, but never got round to blogging it for whatever reason.  It was whilst looking at photographs in my computer food files that I was reminded of it and have decided to share it as I haven't been doing much exciting cooking or baking the last few months.  

Life is just busy and I want to make the most of my lazy days with the other things happening in my ...friends...the garden...

I remember the mock 'meatballs' being fine, they often are when they are out of a packet, but the spicy Korean style Gochujang sauce was exceptional and very glossy.  I liked it more the following day when the flavour matured a bit more. 
Gochujang is a thick red paste made up of fermented chillies and soy beans.  It's salty and spicy, but not hot hot.  It also umami tasting, I remember someone once describing it as a blend of miso paste and marmite with a little bit of kick. 
I admit it was a bit of a mish mash of a meal, the meatballs served here with broccoli, but it all came together on the plate with the Kimchi Gratin.  Yes Kimchi Gratin, I know …but it tasted good!
I take no credit for the Kimchi Gratin as it came from a book called Living Food by Daphne Lambert, which I picked up from Oxfam in Cardiff.  I was prompted to make it as I still had a jar of homemade kimchi in my kitchen cupboards. Gratins never photographs well.. And some chefs like to make them in mould or cut them out with round moulds - full marks for presentation, but a lot of waste - not in this house!.

Also here is an article by PeTa for 13 Vegan Korean MeatFree recipes.  I also recommend that you look at the defunct foodblog The Vegan 8 Korean that has loads of vegan Korean recipes for you to recreate at home, as well as The Korean Vegan who has some proper tasty Korean eats veganized.  Please also check out these awesome vegan BBQ Seitan Ribs with Spicy Korean Sauce by Delightful, Delicious and DeLovely.

Gochujang glaze
3 tablespoons gochujang
2 tablespoons maple syrup
3 tablespoons rice vinegar
2 tablespoons Tamari
1 tablespoon sesame oil
1 fat clove garlic, crushed
Place all the ingredients into a small saucepan and bring to a simmer.
Cook for a few minutes or until thick and glossy.
Reduce the heat and keep warm, until ready to serve
Gently spoon over a tablespoon of the sauce over each meatball.
The sauce was adapted from Quiet Good Food: Veg Eats for Everyone who adapted it from Tiger Burger in New Zealand published May 2016 issue of Cuisine magazine. 

Saturday, 1 June 2019

Hello June

So my lovely husband came home bearing gifts for me on  recent trip away.  He brought me African Coconut Chin Chin which are West African crunchy pastry snacks that originated in Nigeria.  Next to it is a rather large tin of Ghanian Palm Nut Soup with Herbs known as Abemudro .   If any one has had it before, please let me know, otherwise I will wait until I eat it. 
I know there is so much controversy around Palm oil, but have been told that Carotino Palm Oil is a good one to purchase; and isn't good that he came back with it.  I am looking forward to making a Ghanian Black Eyed Bean dish called Red Red again, when I made it a few years back, I never too a picture of it and therefore did not get round to sharing it.  I need to find that recipe first!   
Next we have is a box of Instant Plantain Fufu. I am guessing its like instant mash, which is not something I eat at all, but it will be interesting to try this Plantain Fufu.  I've had Plantain chips before and they have also featured on my blog in the past, so some of you will know that I am quite partial to them, they also make a nice change from potato chips or crisps.
Talking about crisps, we have Tyrrell's Vegetable Crips: parsnips, beetroot and carrot.  I do like these, but when you open the bag, the crisps are really shrivelled!
In our efforts to reduce plastic, we are trying to buy our oils in glass bottles, but its not that easy as most are in plastic bottles.  We did however find some extra virgin olive oil in a canister tin that will be decanted into a glass bottle at home.
Someone else other than my husband likes me, as I was gifted a bag full of presents from Greece including Sesame Pistachio Halva, Greek Delight and some Greek ingredients from my nephew.  It was very thoughtful .  Bless You and Thank you.  I will be tucking into these sooner than  you think.  
I also have some herbal and fruity Teapigs tea bags: Lemon and Ginger and Super Fruit.  I don't usually buy this product as its expensive for me, but as it was more than half price so how could I not. 
While D was away, I bought some blueberries from M&S and enjoyed  most of the with Greek Yogurt and a drizzle of runny honey.  It was good, though I must admit I am looking forward to homegrown blueberries.
Finally, we were both tempted by this Scottish Tablet Dairy Ice-Cream, hoping it would transport us back to our times in Scotland.  It was okay as an ice-cream, but tasted nothing like it promised, so that disappointed a tad.
For those of you who may have missed my In My Kitchen blog post from last month, for those of you who may have missed it, but today I am sharing this blog post with Sherry's Picking for the In My Kitchen series.  If you would like to join in, send your post to Sherry by the 13th of the month.  

Friday, 31 May 2019

May Eat Your Greens Round Up

I have four fabulous Eat Your Greens recipes to share with you this month.  
The first Eat Your Greens  recipe comes from Johanna who blogs over at The Green Gourmet Giraffe. Johanna shared with us some Twice Baked Potatoes filled with herbs such as parsley, chives and thyme.  Pop on over not just for the recipe, but also to read about her trip to a Spud Festival. 

The second Eat Your Greens contribution came from Lisa's Kitchen with Asparagus with Spiced Tomatoes and Crumbled Paneer.  This is very interesting combination, something that Lisa admits to writing 'asparagus is not a vegetable that commonly features in Indian dishes, but when you pair it with creamy paneer and Indian spicing' you would think it was part of Indian cuisine.  
My co-host the Veg Hog who has been very busy has still managed to share with us a lush Leek, Kale and Potato Soup, served in a lovely mug!  This healthy green soup is bulked up further with green lentils.  
Finally, my own contribution was a versatile Fennel Relish that was stirred through cooked pasta for a substantial meal, but on its own it could have been served simply as Fennel Salsa with crackers or tortilla style crisps.
Thank you especially to Johanna and Lisa for joining in #EatYourGreens this month. We hope you will join in with us again in June when The Veg Hog hosts #EatYourGreens challenge.  Please Follow this link on how to join in.  

Monday, 27 May 2019

Early Strawberries and Last of the Rainbow Chard

So its the long weekend and I have been resting up. In between resting up and lazing, I have also been pottering in the garden which is very higgledy piggledy, but it is coming along nicely or so it appears.  

Look what I harvested on Friday - early strawberries!  They were not perfect, but they were really sweet and tasty. 

We have potatoes growing.  I also have a number of climbing beans growing: green, purple and yellow, as well as runner beans and broad beans.  The yellow courgettes are also in the ground.  I also have rainbow chard to .  

I have also been eyeing up some future fruit such as gooseberries (above), blueberries (below), plums, apples and pears (below).

I also harvested the last of the overwintered rainbow chard, that went into a Chickpea Curry
I am sharing this blog post with Dave over at Happy Acres for Harvest Monday

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
1 medium fennel
1 fresh red chilli, minced
1 clove garlic, crushed
3 tomatoes, roughly chopped
2 tablespoon extra virgin oil
Salt to taste
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. 

Monday, 22 April 2019

Chai Malai Cake and Brick Lane Cookbook

I made this delicious Chai Malai Cake on one of those when I wished I could go back to bed and start all over.  

Its started off whilst making this cake.  Whilst bashing my cardamom I broke the mortar! How does that even happen (it was a cheap one), then I could not find my proper granite pestle and mortar gifted to me by my mother years ago.  No doubt stuck at the back of a kitchen cupboard!

Then I crack eggs for the whites, except a yolk falls in. I manage to scoop it out before it spreads. 

Sugar goes all over the floor.  I brush it up, don't want an army of ants in the kitchen (not that its ever happened to me in my new home).

The hand whisk throws up the self-raising flour into my face like dust...

Like I said, it was one of those days that I wished I could to go back to bed and start over again, but I persevered and this was the delicious and pretty result.
I don't eat much in the way of South Asian sweets and desserts, but the one that I do really like and indulge in when the opportunity arises is Ras Malai.   So I was completely sold when I saw Dina Begum's Chai Malai Cake.  It's a light masala spiced cake with a rasmalai inspired frosting with cardamom and rose.  I have something to admit though. I am not that partial to cardamom and regular readers will note its lack of absence in recipes on my blog.  The reason I have avoided this green pod with highly flavoured and scented seeds is rooted in my childhood.  My mother always made spiced chai at home, and when we had guests she would go mad and include extra cardamom.  Cardamom was also thrown in most recipes, sweet rice and even savoury rice.  I found cardamom overpowering for my palette and have avoided it with a vengeance in my adulthood.  I had momentarily considered omitting it from the Chai Malai Cake recipe, but upon gathering the ingredients, I decided to put my childhood prejudices aside and stick to the recipe.  I am glad I did.  The cardamom was delicate and nothing like the chai tea my mother used to make.    

The Chai Malai Cake was a triumph enhanced with rose petals. It was everything Dina promised it would be...Yum! 
The recipe, if you haven't guessed it comes from Dina Begum's Brick Lane Cookbook: Food From Everywhere. The cookbook also includes contributions from street food traders and restaurants including The Boiler House, Beigel Shop and Kahala a not for profit community cafĂ©. The cookbook is a snapshot of the ethnically diverse cuisine found in  the East End of London. If you want to make the Chai Malai Cake you can also find the here

By the way, I have been to Brick Lane - see here - but it was mostly about the graffiti art. However, I look forward to going back again and checking out some of the culinary contributors to the cookbook.