Friday, 22 September 2017

Courgette Marrow Aubergine and Spicy Ground Chorizo Pizza

I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back.  It is a little reminisce of Lahmacan. dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat.

I really, really loved it.  
The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated.  It was a little old fashion way of making vegan chorizo, but it was delicious and I will make it again . The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.  
The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of Smith and Daughters in Australia. I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe.

Wednesday, 20 September 2017

Marrow, Manchego Cheese, White Beans and Sage Pithivier

I made this Marrow, Manchego Cheese, White Beans and Sage Pithivier with some of the marrow that was left over from the Marrow Conserve recipe (featured in the photograph) next to the jars.

I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from Griddled Summer Vegetable Tart with Manchego Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch. 
Well surprising  these Marrow, Manchego Cheese, White Beans and Sage Pasties were delicious.  I have to concur with my husband that I too also enjoyed it. 

The following day, I  used the last of the filling to make some into pithivier style, but you can also just top puff pastry sliced like a flat tart or pizza.

Monday, 18 September 2017

Lemon Marrow Conserve Jam Jelly

I  was going to make Lemon Velvet Marrow Cream with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead. 

Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes.
As I have only made this Lemon Marrow Conserve recently, I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.  
I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, here is a link to some other Unusual Homemade Preserves, Jams and Chutneys.
I am sharing a jar of this Lemon Marrow Conserve with Eat Your Greens challenge hosted this month by The VegHog - You still have time to share your #EatYourGreens recipe! 

Friday, 15 September 2017

Vegan Marrow Jerky - Biltong or Summer Squash 'Bacon' Crisps

I know aubergine aka eggplant 'facon bacon' is so popular at the moment, and I have been making it at home for a while, like this in the oven or in the dehydrator.

However this time round, I decided to give the under-rated vegetable - the marrow - the same smoky treatment.  Marrow is also known as Summer Squash in some parts of the world and this was the result. 
Smoky, golden metallic coloured crisps.  

Wednesday, 13 September 2017

Cheap and Cheerful Courgette, Corn and Mint Filling

The courgettes are dwindling, but that does not mean that I don't have many courgette recipes to share, I do still have some like this cheap and cheerful courgette, corn and mint filling.  Cheap because the ingredients are affordable and abundant this time of the year, and cheerful simply because of the carnival colours.  
If you don't want to use fresh sweetcorn scraped from the cob,  you can use tinned or frozen. Oh the mint is from my garden too. 

Monday, 11 September 2017

Changing Colours of My Seasonal Harvest

I promised regular blog readers last week that I would share a photograph of the tall Russian Giant Sunflower in my garden, I have fibbed.  I will, just it was hard to take a photograph with the gusty winds bashing the sunflowers from side to side and then came the pouring rain.  I will try again for you all next week and perhaps by then there will be more sunflowers growing from the offshoots on its side.   

I do have some shiny shiny fruits and vegetables to share wiht you though.  
Some tasty strawberries and a bowl full of tomatoes
Red Apples from the neigbours in exchange for some plums.  He described these as Cider Apples.  Last year I used them in cake, may do so again this year.  

Sunday, 10 September 2017

Spanish Potatoes with Saffron and Green Beans

We harvested some small potatoes from the garden plot a couple of weeks ago.  We were excited to try them, but were really disappointed in them.  Trouble is we are not sure what they were called. They look a little like new potatoes, but when cooked the skin falls off and they appear dry and floury on the inside.  But as a couple not to waste, I was looking for ways to disguise both the flavour and texture.

I was inspired by a recipe called Spanish Potatoes that I saw whilst flicking through one of my cookbooks. I purchased Vegetarian Cooking for Everyone by Deborah Madison when I went to see my best friend in the US.  We wen to Berkeley for the day.  I went into the famous independent Cody's  bookshop and came out with this book as it was one my friend recommended. I have cooked from it, but not as much as I would like to have.  Sadly Cody Bookshop closed its doors in 2006
Romesco sauce is made with red pepper, nuts and bread.  It originates from the Catalonia area in Spain, however this version has paprika in place of the red peppers.  

Saturday, 9 September 2017

Purple Green French Beans, Carrot and Potato Tacos

I have been in the garden plot picking the last of the plums for plum jam and purple climbing French beansAh they have been lovely to grow, but upon cooking they turn a dull green.
I made this French Bean, Carrot and Potato filling in order to make some Taco's.  I used Wahaca Yellow Corn Tortilla, and finished it off with a generous dollop o soured cream.  Folded it over  and the smothered it further with some Tomatilla Salsa.  
This Purple Green French Bean, Carrot and Potato Tacos were very good to eat.   I am  sharing this recipe with Soups, Salads and Sammies hosted by Kahakai Kitchen.  I hope she will accept this Mexican style sandwich.  

Wednesday, 6 September 2017

September Finds In My Kitchen

Alas its September the month that slowly brings in the seasonal changes in both weather, fruit and vegetables and colours. 
I picked up this ceramic Hen Trivet from a Cats Protection charity event for £2.50.  
A few weeks back we went to a Sunday Boot Market in Bristol.  A elderly womanknown as Grandma to the young girl who was sharing the stall with her was selling these truly vintage 1960s Carnaby Elizabethan tea set comprising of tea cups and saucers.  She shared she had purchased it from new and was selling it originally for £25.00, but was willing to let it go for £20.00.   I have always coveted them, the fact that they are all different and the flower pattern is so pretty. I just could not pass them by.  I gave D the batted eye lashes. He succumbed to my charm and said go on then... ..I adore them.
Some homegrown tomatoes

Monday, 4 September 2017

Red Harvest Monday

The weather forecasters got it right this weekend in the UK.

Saturday was blazing hot and Sunday was pouring with rain.

On Saturday, we took a day trip to Glastonbury and Sunday, was  a wash-out for the garden.  If I still had an allotment plot, I know I would have gone to it and worked there and harvested, but as its in the back of my garden, my attitude is somewhat different that which is a shame really and needs to change going forward.  But I did not waste the day, doing household chores and cooking grub in readiness for the working week which includes our lunch, so I was not totally lazy.  
As it was raining yesterday, these photographs are from earlier in the week, but I am still going to share them for Harvest Monday.
Gorgeous raspberries are starting to make a welcome appearance. I don't have as many raspberry canes as last year I cleared a section in the back garden for a bench and rhubarb plants, so will try to pick and enjoy those ripening that is of course if the garden birds don't get to them first. 

Sunday, 3 September 2017

Cheltenham Vegan Fair and Courgetti

Just over a year ago, I went to Cheltenham, England for the first time.  
I was allured there then by Cheltenham  Vegan Fair, which I thoroughly enjoyed that I wanted to go again and we did so last weekend.  

Unlike last year, when I wore my raincoat, this day was one of the hottest in the year.  
This is a photograph of CheltenhamTown Hall where the Vegan Fair was hosted.  I should have shared another photograph by the afternoon when the queue was very long.  The organisers had to implement a rule 'one in one out'.  We were fortunate, as we were actually there early, so early that you can see from the above photograph the Cheltenham Vegan Fair banner was not even up then.  We were also the first 100 people through the door and got a bag of vegan goodies (which included the Perkier Quinoa Bar and Pulsin Raw Brownie Bar below). 
Here is a link to the traders at Cheltenham Vegan Fair 2017, however I noted many of the vegan stalls present last year were missing this year like Harding Catering ;  Raw Happy. Juiciful Catering; Fair Foods Catering  and the producers of the best ever vegan New York Baked 'Cheesecake' Hardcore Vegan Catering Unless & Artisan 'Meats'  were also missing.  I have to confess I was a little disappointed by this as I was looking forward to indulging this time round - rather than just admiring, but there was still enough to interest me and made it worth the trip.

Friday, 1 September 2017

Zucchini and Cheese Bread

This is not bread 'bread'.  It is not one that is kneaded.  

It is more cake form but even then its not a cake, its a savoury loaf.
We have had it a few times, over the weekend and then twice in the evening, early on in the working week as a light snack in the evening.  It is perfect as a portable savoury snack too. 

Thursday, 31 August 2017

#EatYourGreens August Round Up

We have  7 seasonal green recipes to share for Eat Your Greens this month. 
The first Eat Your Greens recipe comes from Lisa Kitchen.  Lisa shared with us Mung Beans with Fresh Mustard Greens.  Lisa describes Mustard Greens like fresh chard leaves infused with a little hot mustard, but don't worry if you can't get them from a local South Asian or Oriental grocers.  I f you want to make this recipe, Lisa suggests substituting with spinach, kale and collard greens with a good pinch of dried mustard powder.   
Johanna who blogs over at Green Gourmet Giraffe shares with us some Zucchini aka Courgette Muffins, the savoury kind.   The zucchini muffins are enhanced further with cheddar cheese.  I think we all need more savoury muffins in our lives, I know I do. 
Kate from GlutenFree Alchemist also shared with us a courgette recipe.  Kate like me is growing courgettes and has been drowning in them, this gorgeous glutenfree Cacao Courgette Breakfast Cake was made in an attempt to tame that deluge.  Its one I will be making soon.
Ray who blogs at The Humble Lentil.  Ray shares with us a Thali comprising of Chana Dal, homemade Masala Kraut, Coconut Yogurt and Naan Bread, but it is the Green Bean and Potato Sabzi that he shares with EatYourGreens. 
Next we have Corina who blogs over at Searching for Spice with her amazing Spiced Vegetable Fries made with avocados, courgettes and green beans.  You will not feel guilty eating these either as they are baked not fried.  
My co-host the Veg Hog shares with us a bowl of Green and Golden Thai Curry.  This bowl has lot of interesting seasonal vegetables and tofu, but its the pak choi that makes it really  green. 
And finally, my own contribution which was a Stuffed Zucchini Tondo di Piacenza with Ricotta and Pine Nuts. 
Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can.  

The Veg Hog will be hosting #EatYourGreens challenge this month.  Please Follow this link on how to join in 

Tuesday, 29 August 2017

Zucchini and Sweetcorn Tart

Another pastry tart.

This one was made on Friday after work.  It is Mustard Tamari Zucchini and Sweetcorn Tart.
We enjoyed it, but I think if I was to make this Mustard Tamari Zucchini and Sweetcorn Tart again, I would do individual portions, that is divide the puff pastry into 4 or 6 portions before lading it with these vegetables. 

What is nice about this tart is the marinade coating the vegetables made with mustard and tamari, it really transforms simple vegetables into something quite tasty.

Monday, 28 August 2017

Fresh Chickpeas, Patty Pans and Sunflowers

Its nearly the end of August and the garden is producing fruit and vegetables at a pace that I cannot keep up with, still I am pleased with myself that this year compared to the past four years that I have done well.

This is the first year that this garden has fed us well.  
Here are just a handful of fruit and vegetables picked this week.  It includes French Bean Climbing Purple Cascade, Plums, Courgette Squash Striato di Napoli , Sunburst Squash patty pans and some nasturtium flowers which have been adorning many a meal lately.  

Early in the week, I had also picked some nasturtium seeds and made Pickled Nasturtium Seed Pods that will be used in place of capers; and nasturtium leaves for nasturtium pesto for a potato salad.  
We finally have some sunflowers, they really do cheer up a garden.  I picked up a mixed bag of sunflower seeds, so its a variety  from dwarf sunflowers to Russian Sunflower which has yet to open its head - if you look at the above picture, its the one in the far left corner.  Its definitely 9 foot tall and maybe still growing.  D wants me to grow giant Sunflowers next year, well they are impressive. The sunflower on the right is just over 5 foot like me.  

Friday, 25 August 2017

Aglio, Olio e Peperonicino with Green Beans

Fast Pasta dishes are my go to meals when I get home late from work; and these kind of meals are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.  

Another thing to say about fast pasta kind of meals is that I don't often measure the ingredients and eyeball them, so it never tastes the same the next time round,  but always hits the hungry spot. 
A few days ago, I made this Spaghetti Pasta Aglio, Olio e Peperonicino with Green Beans from the garden plot.  Well they were actually purple beans until they hit the water and turned a dull green. 

Tuesday, 22 August 2017

Griddled Summer Vegetable and Machego Cheese Tart

This Griddled Summer Vegetable Tart is made mostly with seasonal courgettes -  zucchini and red and yellow peppers and finished off with slithers of Manchego Cheese.
This Summer Vegetable Tart is adapted a little from Cranks Fast Food by Nadine Abensur.  
Cranks Fast Food is the one cookbook I have cooked pretty much everything from it.  Its a cookbook I have had with me since my University days and I still continue to fall back on it on days when I want something relatively fast to prepare and tasty to eat.  

Sunday, 20 August 2017

Runner Bean Salad

I have had a lazy weekend.  I have had a lie in which for me is often around 7.30am, then I was up.  I spent a few hours in the back garden, weeding and harvesting and D mowed the front garden. Then I spent a couple of hours in the kitchen - baking but part of it wondering what to do with the purple beans and runner beans harvested from the garden plot. 

I  think I may have mentioned before that I do struggle to know what to do with runner beans.  
Runner beans are often served as a side, and this Runner Bean Salad can also side but can hold its own too; and if you want to make it more substantial stir in some cous cous.

This Runner Bean Salad is made with thinly sliced red onion, black olives and and seasoned olive oil and white wine vinegar dressing, oh yes and runner beans, that have been cooked until they are al dente. 
I am sharing this simple Runner Bean Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Friday, 18 August 2017

Hasselback Zucchini in Smoky Puy Lentil Stew

I was going to slice my homegrown zucchini in a fantail effect, then I remembered bookmarking Hasselback Courgettes from Gluten Free SCD and Veggie which was shared with #EatYourGreens last year.  

However, I still did not get round to making the recipe, but I was inspired by the Hasselback effect for the courgettes in this Smoky Puy Lentil Stew.
The weather here in the UK has been changeable.  One day its really really hot, and then the next day its pouring with rain and the temperature drops a little that you want something a little warming.  It was on one of those muggy wet days last week that this Hasselback Zucchini in Smoky Puy Lentil Stew was made.  

Wednesday, 16 August 2017

Old Fashioned Zucchini - Courgette Balls

Vegetable based or bean based 'meatballs' fall out of the limelight all the time as they are deemed old fashion, but give it another name and its Amazing... 

This way of making vegetarian meatballs with mashed beans, shredded vegetables, fresh herbs, cheese and binded with both breadcrumbs and egg can be found in many old cookbooks from the 1960s to the 1990s.
And now even in new cookbooks.  Except there is a difference.

Monday, 14 August 2017

Stuffed Courgette Tondo di Piacenza with Ricotta and Pine Nuts

Are you getting tired of my Courgette -  Zucchini recipes?!

If so, I am not that sorry as I am still set to continue with this seasonal vegetable.

Today, I share with you Stuffed Courgette Tondo di Piacenza with Ricotta.
This Courgette Tondo di Piacenza  with Ricotta with Pine Nuts is a little fancy to eat and sounds like a lot of faff to make, but it is actually quite simple to assemble.  The time consuming part is the hollowing out, the rest is a breeze.

Sunday, 13 August 2017

Briam - Easy Greek Vegetable Bake

This Greek Vegetable Bake is known as Briam.  Briam  is one of those dishes my Greek flat-mates at University used make and eat after a long day at lectures and tutorials.   

In fact, it was not my Greek flat mates that introduced this Briam or Moussaka, but another Greek girl staying two floors down that frequented the lads, she realised I was vegetarian and one day brought some over for me to try.  It was delicious and she told me how to make it and I thought, well that is easy.   It is also one of the reasons I veered towards making it last week during the working week, straight after work.   

Thursday, 10 August 2017

Zucchini - Courgette Orzo Pasta Salad

There is nothing fancy about this Orzo Pasta Salad, though I must admit it is quite colourful.
It was made last week for the working week, again making the most of my Zucchini aka courgettes growing in my garden, this time the stripy kind called Courgette Squash Striato di Napoli.  
I say its not fancy as its made with odd bits of vegetable either in the fridge or the vegetable basket like red and yellow peppers, cherry tomatoes and wilting rocket.  The dressing is simple made with equal part good olive oil and white wine vinegar and seasoned to taste.  I usually throw in some chopped cucumber, but that is where the Zucchini comes into play, it replaces the cucumber for crunch.
I am sharing this simple Roasted Zucchini and Popped Black Bean Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Wednesday, 9 August 2017

Zucchini Black Bean Croquettes

These Zucchini Black Bean Croquettes still waiting to be encrusted in Panko - Japanese breadcrumbs were made with black beans left over for popped black beans last week.  

I did not use canned beans but cooked them from scratch, sometimes I just like put myself through that time consuming ritual of soaking beans overnight, simmering them until soft tenderness and then cooking or baking with them.
We had these Zucchini Black Bean Croquettes twice last week.  Once as part of a vegetarian breakfast minus the baked beans as there are beans in the croquettes;  and one of the days we had it as part of a 'light buffet style meal' raiding left overs from the fridge and a green salad, as the weather was quite warm and I did not wish to be stuck in the kitchen.  By the way, this is what the finished panko crumbed croquettes looked like.  I know they don't look particularly attractive naked.

Monday, 7 August 2017

Zucchini, Apricot and Pumpkin Seed Flapjacks

Ah I am feeling a little mentally tired today to blog, so share a very simple Zucchini, Apricot and Pumpkin Seed Flapjacks I made over the weekend for the working week.

Sunday, 6 August 2017

Bloody Mary and Black Garlic Ketchup

I have got quite a few good and interesting things in my kitchen this month, but have not got round to photographing them as natural lighting is poor, so I will share them next month.  

Still for In My Kitchen this August we have plenty of zucchini known as courgettes in the UK and Summer Squash known as Marrow in the UK.