Category: Recipes

WILD GARLIC PESTO

Wild Garlic Pesto. Makes 1 small jar

50g wild garlic leaves, washed

30g pinenuts, lightly toasted

30g Parmesan cheese, freshly grated

1 clove garlic, crushed

100ml olive oil, plus extra to cover

Good squeeze of lemon juice
Sea salt and freshly ground black pepper.

WILD GARLIC is a real treasure to be found at this time of year. The younger the leaves, the better.. Certainly try to pick them before they flower – after this the flavour becomes fainter and less aromatic.
See picture below for perfect picking size!

The picked leaves wilt very quickly so either use them as soon as you get home or keep them covered in the fridge.

This recipe is approximate; scale up or down depending on your taste.

The simplest method is to put everything except the oil in a food processor, blitz for a few seconds, then continue to whiz while slowly adding the olive oil through the funnel.
Transfer to a jar, pour sufficient olive oil on top to keep the pesto covered, close the lid and store it in the fridge. It will keep for several weeks.
If you prefer a coarser texture, (I do) blitz the elements individually (cheese, then nuts, then garlic and wild garlic together) Blend the oil into the greens, as above, then stir in the nuts and cheese at the end. Top with a layer of oil, as before.

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S(t)ing For Your Supper

17/4/2016

We’ve all heard about NETTLES and the virtues of ‘nettle soup’ but did you know that nettles beat both spinach and broccoli for vitamins and minerals? I didn't!
Not only that, they are rich in iron, they help arthritic pain, act as a natural liver detoxifier and are even an antihistamine! And they are FREE! Whats not to love?!

Get them in the next few weeks before they get tall and tough. The flavour changes when they approach flowering. You can use nettles anywhere you would use spinach; in a Risotto (add some sorrel, if you have it) in a Frittata or Omelette, or a Greek Spanakopitta.

Polly’s Recipe for Nettle Soup (V) Serves six.

Approx 150g nettle tops (half a carrier bag full)
40g knob of butter
1 smallish onion, peeled and diced
1 large leek, trimmed, washed and finely sliced
1 celery stick, chopped or 1 carrot, chopped
1 large clove garlic, peeled and chopped
2 tbsp white rice, such as basmati
1 litre vegetable (or chicken) stock
Sea salt and freshly ground pepper
6 heaped tbsp thick, plain yoghurt, to finish
1 small bunch chives, to garnish, or a few drops of Tabasco/Hot sauce

Pick over the nettles, wash them thoroughly and discard the tougher stalks. Melt the butter in a large pan over medium-low heat, add the onion, leek, celery (or carrot) and garlic, cover and sweat gently for 10 minutes, stirring a few times, until soft but not brown.
Add the rice and stock, bring to a simmer and cook for 10 minutes. Add the nettles, stirring them into the stock as they wilt, and simmer for five minutes or so, until the rice and the nettles are tender (very young nettle tops will need only two to three minutes). Season with plenty of salt and pepper.
Purée the soup in two batches, reheat if necessary and check the seasoning. Serve in warmed bowls, topping each portion with a large dollop of yoghurt and a generous sprinkling of snipped chives.

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Rhubarb & Coconut Flapjacks

5/3/2016

Hope springs...

Better than a rhubarb crumble, these flapjacks are chock-full of wholesome oats, fragrant fruit and some special ingredients to add that extra bit of secret deliciousness.
Quickly roasting the rhubarb first intensifies its flavour and sweetness. YUM!

INGREDIENTS

250g Rhubarb Stems ('forced' is ideal but not essential)
170g Golden (or regular) Caster Sugar
200g Golden Syrup (or use some honey/agave if desired)
200g Butter (or Coconut Oil for dairy free)
400g Whole Oats
100g Desiccated Coconut (unsweetened)
Optional Extras
Natural Coconut Flavouring or Essence
1/4 teaspoon of Rosewater

METHOD

Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.

RHUBARBY BIT

Chop all the rhubarb stems into (1cm ish) chunks. Put about 3/4 into a small baking tin with 20g of the caster sugar and roast for 10 minutes.
Remove from oven and add the Rosewater if using. Add the remaining uncooked rhubarb to the mix and give all a little shake/stir so evenly coated and sticky. (Resist the urge to eat at this stage...)

FLAPJACKY BIT

Place the remaining caster sugar, golden syrup and butter (or coconut oil) in a large pan. Heat, stirring occasionally, over a moderate heat until the butter melts and sugar dissolves.
At this point add between 10-20 drops of coconut essence (taste dependent). I do 20. I like coconut..
Add the oats and desiccated coconut to the pan and mix well.

ALTOGETHER NOW...

Tip about 2/3rds of the flapjack mixture into the prepared tin and press down firmly with the back of a fork.
Distribute the rhubarb mix over the top of this then top off with the remaining flapjack mixture. Some bits of rhubarb poking through is ok. Good, in fact!

BAKE

...In the preheated oven for approx 30 minutes or until the outside edges are golden brown and the top golden.
TIP This is one of those instances where a little over baked is better than a little under baked. Extra chewiness is good, and there will be moisture from the rhubarb, so it wont dry out.
Leave to cool before cutting into squares - it's easier to cut the flapjack into neat(ish)pieces

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POWER balls!

24/1/2016

Inspired by a post Christmas cupboard clear out..

If you made a Christmas cake or pudding last year, then chances are you will, like me, have random bits of fruit and nuts leftover, that have already been pushed to the back of the cupboard...
This recipe is a perfect re-hash of these bits into brilliant lunchbox bites, or a pre/post workout snack.

POP your POWER!!

Adapt the recipe to whatever you have hanging around - all quantities are approximate.

Makes approx 16

75g Good quality Peanut/Almond Butter or Tahini
75g Dried Fruit (raisins, sultanas, dates, prunes, figs etc) very finely chopped/food processed.
50g Nuts (Hazelnuts, Almonds, Brazils work best) toasted in hot oven for 5 mins and very finely chopped/food processed
1-2 tablespoons of Chia Seeds - lightly ground in pestle & mortar
1-2 tablespoons honey/agave (for vegan)
1-2 tablespoons Cacao
Optional extras - I've tried adding candied peel, stem ginger, spirulina, sesame seeds, ground cinnamon/ginger... Experiment with what you have, taste as you go.
Desicated Coconut &/or Cacao or other seeds/finely chopped nuts to roll in.

Start with the nut butter and add the processed nuts and fruit until you have a mixture that looks like you could work into balls.
Add the other ingredients as desired - the wet/dryness of the mixture should stay roughly the same with the addition of the honey/cacao & seeds. Taste a bit and add any 'extras' you might like to.
Shape into balls, no bigger than ping-pong size, then roll in cacao and coconut to seal.
Keep in the fridge for up to a week (in tupperware or sealed in tin foil).

Perfect fodder for a pre-breakfast run.

A version with candied lemon peel and chia. Power, Mexican-style!

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A word on cabbage..

4/1/2016

And other cruciferae.. wot wot..

Winter is all about the cruciferous vegetables for me - you know, that lovely group of cabbagey-type things like Broccoli, Cauliflower, all kinds of Cabbage (of course), Sprouts, Kale, Kohl Rabi... you get the picture...
They are all members of the same family (and are commonly known as Brassicas).
They are a super-nutritious group of veggies - the HIGHEST in Vitamins A & C and also Vitamin K, which is known to have super inflammation reducing properties (ie cancers).

Mostly frost-hardy, winter really is these plants' time to shine. They would have been some of the few things our veg-growing ancestors would have been pulling from their gardens at this time of year, and for some reason, I do find myself drawn to a shimmering white cauli during these dark days..

If you're not usually a fan of these somewhat 'odorous' veggies, but are willing to give them another go, then these few easy and inclusive recipe ideas might just convince you of their culinary worth. Say goodbye to the soggy-sprout!

FIRST THINGS FIRST though.. PLEASE buy organic. This group of vegetables is one of the most sprayed and pesticide heavy - because it attracts so many predators.
Most supermarkets have organic and if you have a farm shop near you they will probably have something close, or at least better than a commercially grown alternative.

Red Cabbage is SO good raw. Peppery and crunchy. Thinly slice and mix with grated carrot to make a quick 'slaw (dress as you like) A few caraway seeds and/or mustard seeds in this add an extra flavour dimension.

OR, incorporate thin slices into stir fry rice. Those handy quick-rice packs we all buy now..? Well stir fry rather than microwave and you can add a handful of red cabbage (or other veg) slivers and herbs/spices.

The Humble Cauliflower.
Ok, I know I've got a tough job here.. There couldn't be a much more anaemic looking vegetable than the Cauli. Poor old thing. First rule DO NOT BOIL!! If there is ever a way to suck life from a vegetable its through boiling!
ROAST golf-ball sized florets with lemon juice, sea salt & paprika for 25 mins at 200 degrees till slightly charred. Quite an elegant little party nibble, actually..
RAW - Make into couscous or add tiny florets to a salad with walnuts/almonds & blue cheese.
CURRY - there is no better mop for indian spices than a cauli. FACT. Just roast with indian spices (as above) if you can't be bothered with the whole curry-making malarky.

Kale
Argh! What to do with those big, weird-looking, rigid leaves?!
KALE CHIPS is the way to go.
They are dark and irony and rich tasting when cooked like this. Like crispy seaweed, minus about 400 calories!
Prep as shown and toss in a bowl with a little olive oil, sea salt and a few chili flakes. Arrange on tray as shown and roast for about 10 mins at 220 degrees. Serve immediately, as a side or a nibble ('crisps'!)

Ok, there's loving cabbage, and loving cabbage..

Dinner is served!

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Dangerously Easy 'Courgette Lemon Drizzle Cake'

19/8/2015

Screw all this 'Five A Day' rubbish; make it 'Ten A Day' and you can make this one of them!

Nothing is safe.. from COURGETTE! But this is actually an improvement on the normal Lemon Drizzle if you ask me, so in this case it's quite welcome! The optional Elderflower Syrup in the drizzle is another great way to use the cordial we made back in June.

Ingredients
Makes: 1 courgette lemon drizzle loaf

For the cake

250-275g grated courgette

125g butter, melted
150g caster sugar + 30g extra for drizzle
1 egg, beaten
Few drops of Almond Extract
Juice & rind of 1 lemon
175g plain flour
60g Fine Cornmeal (Polenta)
1/2 teaspoon salt
1 tsp mix bicarb of soda and baking powder
Optional Elderflower Cordial in the drizzle

Method

Prep:10min - Cook:1hr
1. Preheat the oven to 170 C/160 Fan. Line a loaf tin with greaseproof paper.
2. In a bowl, combine the courgette, melted butter, sugar, egg, almond, half of the lemon juice and all of the rind.. Sift in the flour, polenta, salt and add the bicarbonate of soda and baking powder. Mix well. Pour into the prepared loaf tin.
3. Bake for 50 to 55 minutes until golden brown, and a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes to cool.
4. Whilst the cake is cooling, bring the juice of 1/2 a lemon, 25g caster sugar and, if you have it, a good glug of elderflower cordial to the boil and simmer until it forms a good syrup. Use a skewer to poke holes in the cake, then pour syrup over whilst cooling.
Sprinkle the remaining sugar over the sticky top, leaving to cool for at least 1 hour before serving.

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101 ways with .. Courgettes!

20/7/2015

Ok, not quite 101, but we're definitely at 'glut-moment..'

Courgettes.. Gourd love 'em, they like to grow don't they.. I swear. if there's anyone in the UK who actually needs to buy a zucchini right now, then they need to start moving in different circles..

So what to do with the little beauties..?
Here are my
TOP 5 EASY WAYS with COURGETTES

Raw Ribbon Salad - Use a peeler to take wafer thin strips along the length of the courgette.
Mound up on a pretty plate and using the peeler again, add Parmesan shavings to taste. Dress with olive oil, lemon juice, fresh ground S&P, and few chili flakes/Poppy seeds.
Strips of cucumber in this is also very nice.

Courgette Fries - Cut courgettes into chip (fries) sized batons and dust in seasoned flour (S&P plus extras ofeyour choice; I like to add some Smoked/Sweet Paprika, or Cayenne)
Saute for a few mins on each side till crisp and golden. Serve as you might chips, or as a snack with a little yoghurt & garlic dip.

Mini Courgette & Feta Fritters -
Using the ratio of 3 zucchini & 50g Feta + 1 beaten egg & 75g Flour as a base, you can make as many of these as you like! Grate the courgette and squeeze out excess moisture. Add the flour, beaten egg, crumbled feta (plus a little grated parmesan if desired) then add any chopped fresh green herbs you like (Coriander, Parsley, Basil, Dill) and S&P. Make into mini patties and fry a few mins each side. A great starter!

Zucchini & Parmesan Chips -
An oven-baked, more refined version on the above 'Courgette Fries' .. Preheat oven to C 220/200 fan and line 2 baking sheets with greaseproof paper.
For 2 courgettes;
Beat 2 eggs and add a glug of milk, a crushed clove of garlic, S&P, and 1/2 tsp Smoked or Sweet Paprika.
Make up a plate of seasoned flour and another plate of Panko Breadcrumbs & Parmesan Cheese in equal quantities (approx 50g should of each should do)
Cut the courgettes into chip sized batons and dip in the flour, then egg mix, then panko mix. Bake for 15-20 mins, turning half way through cooking. Serve with fresh garlic mayo for ultimate yum!

And the easiest of all... COURGETTI !
This is the new spaghetti, according to all 'the foodies'/dieters out there, and I must admit, it's puritanically good eating. The only thing you really need for this is a Spiralizer, which does make the whole thing stupidly simple.
Depending on how your serving your 'courgetti' you need not even cook it at all, though if I'm serving it as a Spaghetti alternative, say with Ragu, or Pesto I do find that a minute or two light saute, or a run through with the hot 'pasta' sauce makes it soften and yield, and combine much better into the dish overall.
Using it raw, I like it as a alternative to noodles in a 'noodle salad' with other Spiralized veg (carrots, cucumbers) or marinated with salt and lemon and served as a side with any Mediterranean fare. The possibilities are as endless as the courgettes themselves!

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We're Jammin'

30/6/2015

Instant Strawberry & Vanilla Conserve

Sloppy and sweet, just like the best Bonne Maman, and no faffing around with sugar thermometres, and setting points..
This couldn't be easier and whilst it will only last around a week or two in the fridge, you will have no trouble using it up in that time!
DELICIOUS with Scones & Clotted Cream.. ROLL on WIMBLEDON!

Makes 1 big or 2 small jars (approx 500ml)

400g Strawberries
200g Granulated Sugar

Seeds from 1 Vanilla Pod
1 shallow tsp Citirc Acid (or juice of half a lemon)

Hull strawbs and put all ingredients into a saucepan. Use a potato masher too mush up a bit, still leaving some larger pieces of fruit.
Bring to a boil then simmer for 20-30 mins ish, stirring occasionally until reduced to approx 1/3 of original volume. (It will look glossy and combined, rather than like strawberry soup..) Remove from heat and leave to cool for 15 ins or so, skimming off any scum from surface.
Pour into sterilsed jars and leave to cool completely then seal. Store in fridge. if you don't eat it all instantly!

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Respect Your Elders

12/6/2015

On those verdant, early summer days when you breathe in deep and just want to bottle that feeling of pure summer...

Is there anything that captures that more than the heady, fragrant wonder that is Elderflower Cordial..?

Keep a bottle of the finished cordial in the fridge - for drinks, desserts and fruit salads - and freeze some in ice cube trays, so there's always a portion to hand.

Below; The gathering of Elderflowers makes a perfect excuse for a sunny walk in the countryside.. Try and gather from common land, rather than roadsides or field edges, to avoid contaminants from fumes and pesticides.

Ingredients & Method

40-50 Elderflower heads

2 Kg White Sugar

3 Unwaxed Lemons
Zested and sliced into rounds

85g Citric Acid
(Optional - to preserve)

Choose your biggest pan.
Over a low-medium heat, dissolve the sugar in 2 litres of water.
Once dissolved, bring the syrup up to a boil then turn off heat.

Shake/pick over elderflowers for bugs - do NOT wash as this removes much of the pollen. Trim off stalks and add to the pan of syrup along with lemon slices and zest, and citric acid, if using.
Cover and leave for 24-36 hours.

Line a colander with a muslin and place over a large bowl/pan. Carefully pour in the syrup, allowing it to drip through and discard any debris left in the muslin (this may be easier done in two batches).

Decant into sterilised bottles using a funnel and keep in the fridge up to 6 weeks, or freeze.

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Rhubarb & Coconut Flapjacks

30/3/2015

Better than a rhubarb crumble, these flapjacks are chock-full of wholesome oats, fragrant fruit and some special ingredients that add that extra bit of secret deliciousness. Roasting the rhubarb first intensifies its unique flavour and sweetness and makes for a very moreish treat..

Ingredients

250g Rhubarb Stems (Forced is ideal, but not essential)

170g Golden (or regular) Caster Sugar

200g Golden Syrup (or swap half for honey)

200g Butter (or Coconut Oil for dairy free)

400g Whole Oats

100g Unsweetened Desiccated Coconut

Optional (secret yum) Extras
Natural Coconut Flavouring or Essence
1/4 teaspoon of Rosewater

Method (couldn't be much easier!)

Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.

RHUBARBY BIT

Chop all the rhubarb stems into chunks, about 1cm. Put about 3/4 into a small baking tin with 20g of the caster sugar and roast for 10 minutes.
Remove from oven and add the Rosewater if using. Add the remaining uncooked rhubarb to the mix and give all a little shake/stir so evenly coated and sticky.

FLAPJACKY BIT

Place the remaining caster sugar, golden syrup and butter (or coconut oil) in a large pan. Heat, stirring occasionally, over a moderate heat until the butter melts and sugar dissolves.
At this point add between 10-20 drops of coconut essence (taste dependent). I do 20. I like coconut :)

ALTOGETHER NOW...

Add the oats and desiccated coconut to the pan and mix well.
Tip about 2/3rds of the flapjack mixture into the prepared tin and press down firmly with the back of a fork.
Distribute the rhubarb mix over the top of this then top off with the remaining flapjack mixture. Some bits of rhubarb poking through is ok. Good, in fact!

BAKE

...In the preheated oven for approx 30 minutes or until the outside edges are golden brown and the top golden.
TIP This is one of those instances where a little over baked is better than a little under baked. Extra chewiness is good, and there will be moisture from the rhubarb, so it wont dry out.
Leave to cool before cutting into squares - it's easier to cut the flapjack into neat pieces

1 Comment

Valencia Orange Drizzle Cake

9/3/2015

'Lemon' Drizzle Cake? Sooo last season, darling!

Ok, Lemon Drizzle is still delicious, of course, but it is Valencia Orange season now, and what better way to mark it than with an (equally delicious) version on the classic tea-time favourite.

The addition of the Almond & Vanilla Extracts are optional but HIGHLY recommended..

Ingredients

9 inch/1lb Loaf tin, greased and lined.

Cake
175g Butter (softened in microwave 1 min)
175g Caster Sugar
Zest 4 Valencia Oranges
3 Med Eggs (lightly beaten in separate bowl)
1/2 tsp Almond Extract (optional)
1/2 tsp Vanilla Extract (optional)
175g Self Raising flour
Pinch of Salt
Splash of Milk (optional)

Syrup
Juice from x 2 of the Oranges
50g Icing Sugar
50g Caster Sugar
1 x tbsp Golden Syrup

Granulated Sugar to sprinkle on top

MAKES 10 SLICES

Method

Beat the butter and sugar until very pale and fluffy; at least 5 mins. Add the zest and extracts, if using, then beat in the eggs a little at a time, adding a little flour at each stage to prevent curdling. Using a metal spoon, fold in the remaining flour and salt. Don't overmix!

The mix should drop off a spoon easily with a little tap, if it’s a little stiff, add a splash of milk to loosen it.
Pour into a lined loaf tin and bake at 170 (160 fan) degrees for 40-50 minutes, or until a skewer comes out clean.
Meanwhile to make the syrup, put all the ingredients in a small saucepan on a low heat. Simmer for around 20 mins or until you have a 'light syrup' consistency (remembering will thicken a little as its cools)
When the cake is done, remove from the oven and pierce deeply all over with a skewer (not right down to the bottom) Spoon over the syrup, then sprinkle the top with granulated sugar. This gives a lovely crisp finish to the top when cool and looks pretty :)

Leave to cool completely before removing from the tin. Then, um, EAT!

HAPPY ORANGE SEASON!

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Deep, Dark, Chocolate & Beetroot Brownies

19/1/2015

If this isn't food porn I don't know what is.

You know you want it.

Fudgey and dark; Earthy and sweet; Ultra squidgy...

The last of my stored beetroot could not have gone to a more luscious use. Having been in the veg drawer in my fridge since October, I thought they might be past their best, but oh no.
This recipe is not for the faint-hearted, or those who fret at the odd indulgence. This is a recipe for lovers of chocolatey greatness.

Ingredients - Makes min. 16

200g unsalted butter
250g good quality dark chocolate
230g golden caster sugar
3 eggs
70g plain flour
30g cocoa powder
Half tsp baking powder
Pinch of sea salt
300g cooked beetroot - boiled or roasted

Method

Preheat the oven to 180C/(170 fan) 350/gas mark 4. Grease and line a 20cm x 20cm tin, or 22cm round.
Finely grate the cooked beetroot and set aside.
Melt the butter and the chocolate gently in a bowl set over a pan of barely simmering water. Set aside and allow to cool slightly.
Meanwhile, whisk the eggs and sugar in a large bowl until pale and voluminous; 5 mins or so.
Stir in the chocolate mixture, then sieve in the flour, cocoa, baking powder and add salt. Stir to mix then fold in the beetroot with a large metal spoon just until everything is combined. Don't over mix or they'll turn out too firm.
Pour into the prepared tin and bake in the middle of the oven for about 25-30 minutes. Mine took 30 mins in a round tin but ovens vary so check at 25mins. You want a lovely firm crust on top with softness underneath. Insert a skewer; you’re looking for some moist chocolate crumbs sticking to it. If too wet, pop back in for another few mins. Remember; it will 'dry' more as it cools so don't be tempted to overcook.
Allow to cool in the tin for 10 minutes before transferring onto a wire rack. Cut when cooled, if you can wait that long..?

2 Comments

Ice Cream, You Scream, We All Scream!

4/1/2015

Banana, Cinnamon & Vanilla Greek Fro-Yo

I used to use up over ripe bananas in Banana Loaf - ENDLESS Banana Loaf!

But Santa brought me an Ice Cream Maker for Christmas so NO MORE LOAF! At least for a little while..

Ingredients & Method

3 x RIPE Bananas
1-3 tbsp Honey
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
500g Greek Yoghurt (Full Fat, sorry)

In a large bowl, MASH or blend the first 4 ingredients together until smooth.
Add the yoghurt in stages, beating in.
CHILL mixture in fridge for 2-3 hours min.
Transfer to ice cream machine and CHURN as per instructions. DONE!

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Cognac & Amaretti Truffles

13/12/2014