Another easy recipe, hardly anything at all to do here - practically cooks itself! This is essentially a Mediterranean dish and the scents of the herbs, garlic and oils are pretty important. Ripe, flavourful tomatoes are necessary too - if unavailable, use a tin.
Month: June 2020
The trial by strawberry, Melissa
Well it started beautifully . . . 800g of home grown Strawberries500g of Preserving Sugar (with pectin) This is much less than the recipe but it still tastes tooth-achingly sweet to me. Stir over gentle heat until the sugar has melted. Magic! Glorious strawberries swimming in juice. But then you have to turn up the …
No meat paella
Put the oil in a pan on a medium heat with the chopped marjoram, sliced fennel, garlic, chilli, salt, pepper and the halloumi cut into 1cm cubes. Stir this around for a few minutes, then empty out on a plate, leaving most of the oil in the pan. Now add the sliced onion and when it has gone translucent, the rice. You can put in a few strands of saffron now too.
Smoked aubergine penne, Will
A supper dish that can be constructed in part, in advance, as and when. Some fire and excitement to boot! The quantities here are approximate, but are aimed at supper for two (or a hearty meal for one, with generous leftovers - which offer new delicious opportunities when later fridge foraging).
Strawberry Harvest, Judith and Melissa
Judith and Melissa have kindly sent photos of their strawberries:
Sausages and mash
One of those foods we used to eat before chicken korma and pulled pork ... probably ever since Sir Walter Raleigh/ Sir Thomas Harriot introduced potatoes to the British Isles from the New World. (Sausages came with the Romans.) A bit warm for midsummer but comforting, nonetheless.
Porridge with blueberries
No, it isn't a pun, although sometimes I feel as if I have been doing time these past months. At least I have been allowed out to work in the garden. Ingredients: One cup of oats, I have used jumbo oats but any oats are good. water, a pinch of salt, single cream, blueberries Method: …
“Gone Fishin'”
These days I buy the fish I eat. But I was very fortunate indeed to be given a fabulous trout by a dedicated fisherman, Mike. After washing and gutting and washing again I stuffed it with fresh herbs, rubbed it with salt, pepper and a tiny bit of olive oil, wrapped it in baking paper and tinfoil and baked it in the oven until cooked. Then unwrapped and ate it with salad and potatoes. Thank you Mike.
Cowboy beans, Will
A brief background. My dear friend J, most adventurous of souls, dedicated guardian of the food preservation and enhancement customs of at least three countries, polyglot and all-round good egg, messaged asking after the recipe for a dish I had mentioned in passing, loosely described as Cowboy Beans. Well, Cowboy Beans are more about the feeling than the ingredients. When they lean away from the open range and more towards the urban, they become Boston Baked Beans. But J had on hand a quantity of fresh borlotti - toothsome enough to stand up to the smoke from a buffalo chip fire - and so I adopted an Eastwoodian squint, adjusted my poncho and wrote back...
Maylay mince, Will
The precise origins of this dish are lost in the mists of time. However, about 25 years ago I began to be more acutely aware of the cuisines of cultures further afield than those of Old Albion or our Gallic cousins across the Channel. Although not exclusively, the vim and vigour of the food of …
Cooking for one 