Summer is not a time for cooking in my kitchen, other than super salads and easy quick cooking, so as the weather closes in and the skies darken I've taken to scrabbling around in the food cupboards in anticipation of autumn.
Two days ago, seized with enthusiasm I dug out the seed sprouting system I'd abandoned years ago when some some exotic seeds turned into a smelly disaster. I spent some time refreshing the whole thing with very dilute bleach and making sure that was all washed off, before soaking some mung beans for 45 minutes, giving them a thorough wash then sprinkling them on two trays of the BioSnacky sprouter. I've dutifully rinsed the trays three times a day and already they are sprouting vigorously in a shady corner of the kitchen. I have a sense of pride in my little growing sprouts which by Sunday I will be able to harvest. Providing I look after them ok the bean sprouts should keep in a plastic container in the fridge for up to a week. I can think of very few occupations which provide such instant gratification for so small an effort.
Moroccan stew
This is worth trying again and again. I love finding new flavours and experimenting with them - I love it even more when I make something really enjoyable, like this dish.
3 medium carrots chopped in various sizes
same amount of cooked small potatoes (left over from potato salad in this case)
3 patties of frozen spinach
2/3 tin of chickpeas
3 roughly chopped spring onions
clove of garlic
vegetable oil
stock cube/powder
1/2 tsp ground ginger
1/2 tsp cummin seeds
lots of black pepper
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp cayenne
one clove
Assemble the spices then saute the carrot for a few minutes in the oil before adding the spices to let them cook for a bit. Add the cooked potatoes and fry for another couple of minutes. Add the frozen spinach, garlic and spring onion. Finally add stock and a little water. Cook until the spinach is incorporated with the other veg, then add the chick peas. Leave to cook out until the sauce thickens but doesn't dry up. Allow to sit in the fridge overnight to let the flavours fully develop then heat through and serve with couscous.
Fennel loaf
2 sticks celery finely chopped
twice that amount of fennel chopped
1/4 large onion chopped
small crisp apple finely chopped
enough wholemeal breadcrumbs to bind loosely
large tbs linseeds soaked in a little water (as egg substitute and to bind the mix)
2 tbs pumpkin seeds ground up
stock/bouillon
grapeseed oil
2 oz aged Red Leicester cheese grated
two vine tomatoes sliced
Saute celery, fennel, apple and onion in the oil until soft. Remove from the heat and mix in the pumpkin seed, powdered bouillon or stock, linseeds and soaking water which should be slightly gelatinous. Add enough breadcrumbs to create a damp mixture and press into a small greased loaf tin. Cook in a moderate oven until it looks a little crisp on top the sprinkle over the grated cheese and place the sliced tomato on top. Put back in the oven for another five-ten minutes.
Green beans with lemon and tarragon polenta dumplings
200 grams green beans halved
2 large sticks celery julienned
1/4 onion chopped
2 tbs chopped tarragon
stock
juice of half a lemon
black pepper
olive oil
Saute the celery in the oil for five minutes, then add the onion and green beans. Cook for a little while before adding the stock and tarragon and lemon juice. Transfer to a casserole dish with lid and place in a moderate oven while you make the dumplings.
Polenta lemon dumplings
2 tbs veg suet
2 tbs polenta
2 tbs SR flour
1 tbs chopped tarragon
grated zest of half a lemon
Mix together and add enough water to form a soft consistency then form into 4 or 5 dumplings and carefully place on top of the green beans. Cover and return to the oven for 20 -30 minutes depending on how long it takes the dumplings to cook in your oven.
Greengage flan
Sweet short crust pastry with one oz flour substituted with ground almonds, baked blind in a flan tin.
punnet of ripe greengages halved and stoned
caster sugar
creme fraiche
vanilla extract
2 beaten eggs
Place the halved greengages on the pastry and cover with the rest of the ingredients mixed. Cook in a very moderate oven until the filling is set. This will keep in the fridge for a few days.
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