Sunday, 30 March 2014

Rosehips on a Kitchen Table

I’m waiting to get my mitts on World Food Cafe Vegetarian Bible albeit through the library, but a little while ago ‘Rosehips on a Kitchen Table: Seasonal Recipes for Foragers and Foodies’ written by Carolyn Caldicott landed on my door mat.   

Rosehips on a Kitchen Table is published by Frances Lincoln Ltd and is retailed at £9.99.  Its a pretty little book and very homely.  It is well written with lots of real photographs of food, as opposed to staged photographs.The book is divided into five sections: the introduction is called Rich Pickings, followed by Gleaning - foraging for wild food; Grow Your Own; Gluts; and What on earth do I do with this? with emphasis on slightly more unusual vegetables such as quince and celeriac.

It contains 56 recipes such as wild garlic pesto, nettle soup, rosehip syrup, and quince cheese to name a few.  I have bookmarked to make the more unusual recipes such as chilli and lime ice-cream, pleased to say that I don't even need an ice-cream machine to make it, yay!   I am also glad to say that many, in fact majority of the recipes are suitable for vegetarians.

I do however think this book would be mostly welcomed by both new foragers and new foodies, as a number of the recipes will be familiar to those (like myself) who have been foraging for wild food such as nettles, wild garlic, elderflowers and rosehips for years; and cooking creatively with vegetables and foraged free food for a while.  All in all, its a good introductory seasonal cook book to give to the new urban or rural forager in your life.

Tuesday, 18 March 2014

White Sprouting Broccoli and Smoked Paprika Risotto

Lots has happened in the last month, but one of the biggest upheavals has been a house move and I have to say I am so relieved its over (until the next time of course!). 

I am slowly settling into my new abode and getting familiar with my new surroundings.  I will share more in the next couple of weeks about my new kitchen, my new garden, vegetable growing plans and so forth, but with spring well and truly here, let me share with you a recipe that I made recently with white sprouting broccoli. 
I'm not a huge fan of standard bushy head broccoli.  I prefer the purple sprouting variety that is available this this time of year, so you can imagine my excitement when I found both purple and white sprouting broccoli next to each other at a local food producers market.   I have grown white sprouting broccoli in the past, but sadly I never got to try it due to the loss of my allotment plot when I lived in the West of Scotland. Anyway, having never tried white sprouting broccoli, that is what I went for.  
Before adding it to this Smoked Paprika Risotto, I simply steamed the white sprouting broccoli.  I found it a little bitter, so was glad it was part of this Smoked Paprika Risotto which was really good. 
White Sprouting Broccoli and Smoked Paprika Risotto
Serves 4
Ingredients
200g white sprouting broccoli, steamed tender and set aside to cool

2 tablespoons olive oil
1 onion, finely sliced
1 teaspoon smoked paprika
2 garlic cloves, crushed
250g risotto rice
200g can of chopped tomatoes
1 1/2 pints gluten free vegetable stock
Salt and pepper to taste
Method
In a wide pan, heat the oil.  Stir in the onion and sauté for 10 minutes or until soft. Stir in the garlic and paprika and cook for a a minute, then stir in the rice and cook for a minute or so. 
Add in the tomatoes along with its juices and 150ml of the vegetable stock.  Bring to the boil, then reduce the heat to a simmer.  Once the stock has been absorbed by the rice, gradually add more, a ladle at a time until all is used up.  Stir frequently until the rice is cooked, about 20 - 25 minutes.  About 5 minutes before the rice is cooked, stir in the steamed broccoli. 
I am sharing this recipe with Tasty Tuesdays hosted by Vicki at Honest Mum; and Recipe of the Week hosted by A Mummy Too.