Sweetcorn

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Sweetcorn (Zea mays convar. saccharata var. rugosa), is a variety of maize with a high sugar content. It is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweetcorn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain.

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Ready for pollinating

The cultivation of corn as maize began over 8000 years ago in Mesoamerica, a geographical area which includes central and southern Mexico, and Central America. Corn was first domesticated from teosinte (Zea mexicana), an annual grass native to this region. Wild teosinte mostly has value as a fodder plant, as it provides very little edible seeds. The first archaeological evidence of domesticated corn comes from the San Marcos cave in Tehuacan and the Guilá Naquitz cave in the state of Oaxaca, Mexico. The corn in San Marcos cave is dated to over 5,000 years ago. The cobs from the Guilá Naquitz cave were dated to over 6200 years old. Humans first domesticated corn by selecting the teosinte plants that had the largest amount of edible seeds until they eventually provided a substantial food source. In the process, humans have transformed corn into a plant that can no longer self-sow and modern corn now requires breaking the tightly bound cob to remove the seeds. Wild teosinte, however, is very fragile and the seeds easily fall off and grow new plants. Without human interaction modern corn would probably cease to exist.

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Tassels – this is where the grainy seeds need to fall to pollinate

The Iroquois, Native American tribes, gave the first recorded sweetcorn, called ‘Papoon’, to European settlers in 1779. It soon became a popular food in southern and central regions of the US. Open pollinated cultivators of white sweetcorn started to become widely available in the US in the 19th century. Two of the most enduring cultivars, still available today, are ‘Country Gentleman’and ‘Stowell’s Evergreen’. Sweetcorn production in the 20th century was influenced by the following key developments: hybridisation allowed for more uniform maturity, improved quality and disease resistance, and, in 1933 ‘Golden Cross Bantam’ was released. It is significant for being the first successful single-cross hybrid and the first specifically developed for disease resistance. Open pollinated (non-hybrid) corn has largely been replaced in the commercial market by sweeter, earlier hybrids, which also have the advantage of maintaining their sweet flavour longer.

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Grainy seed tops

There are different varieties of sweetcorn – old types and supersweet types as well as mini types. Choose only one variety or they cross pollinate and make a gross hybrid that you don’t want.

I’ve only grown ‘Swift F1’ – and it is brilliant.

Sow in pots as early as March or as late as May, indoors. I use tall yoghurt pots filled with compost. Keep them in warm temperatures to grow with plenty of water and sunlight. Plant them out when they are about 7cm tall and the frosts have most definitely passed, May or June, 30cm apart. Sweetcorn is wind pollinated so plant them in clustered groups (picture the fields of corn grown on the country farms around Britain, all packed together) rather than rows to maximise pollination. Plant in soil that has been prepared with compost and well-rotted manure. I keep feeding mine with Blood, Fish and Bone and well-rotted manure or a liquid feed throughout the season to encourage the growth of the corn itself. Keep well watered in any dry periods. To increase pollination, try brushing the dusty pollen off the tops of the sweetcorn onto the tassels – this is where the corn will grow if pollinated. The tassels on the plant will turn yellow if fertilised. The cobs are ready when the tassels turn dark brown, July-September. To check, peel back the green covering and pierce a thumbnail into one of the niblets – if the liquid that is released is milky, your sweetcorn is ready. If it is clear, leave if a little longer but check daily.

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Undeveloped corn on the cobs – I’ve never taken a picture when they actually looked like ones bought in the shop, only the odd looking ones here 😦

The aim is to harvest sweetcorn in its prime. The sugars convert to starches rapidly once the corn leaves the plant and the taste will only become poorer as time goes on – same for asparagus and peas. Have the pan of boiling water ready, pick and plunge your cobs straight in. Or freeze them immediately (it stops the sugar/starch conversion process).

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Tassels dying back – the corn is forming

The only problems with sweetcorn are they take up space, they might not pollinate as reliably as insect pollinated plants (it will be very weather dependent) and if you have a problem with mice you might need to consider some protection.

For companion planting, consider the ‘Three Sisters’ from the USA: sweetcorn, beans and pumpkins. My first year I grew pumpkins with the sweetcorn. Last year I grew lettuces and radishes between them. This year I am considering a variety of cucurbits because they both enjoy the sunny conditions – courgettes, pumpkins and squashes, that is.

To cook and eat sweetcorn: it can of course become ‘corn on the cob’ – boil, grill or barbecue and slather in butter and hand them out for people to chew off the little gold nuggets. To remove the kernels from the cob, boil for a few minutes in boiling water (don’t add salt, it hardens the kernels), get a sharp knife and scrape them off into a bowl and serve. They are lovely with any meal that includes boiled veg, salads, mixed with tuna and mayonnaise is a traditional one, delicious with peas and baked potatoes mashed with butter, they are a traditional vegetarian option for the barbecue – try spreading some chill sauce over the top after grilling for a spicy taste. I think they are delicious also in a stir fry and a great addition to Egg Drop Soup with Vegetable Stock. I offer you the other recipe that springs to mind when I picture sweetcorn – my mum’s sweetcorn fritters.

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Sweetcorn Fritters 

(Makes enough to serve 4 people a few each)

-260g fresh sweetcorn (if you are using bought canned, use a 325g tin) -100g gram flour (or plain flour, gram flour is made from chickpeas and adds extra protein) -3 eggs -120g cheddar cheese -80g Gruye cheese -50g grated courgette or 1tbsp milk, optional -Small knob of butter, for frying

  1. Scald the fresh sweetcorn so the corn comes off the cob easier. If you are using tinned sweetcorn, drain it and set to one side.
  2. In a large bowl, sieve in the flour. Make a well in the middle. Add the eggs and stir them into the flour to make a batter.
  3. Grate the cheese and mix it in. Ass the corn and either a little courgette or milk to make it a dropping consistency, only a little though.
  4. Warm up the butter in a frying pan and drop spoonfuls of the batter into it – four per frying pan. Fry on one side and then flip over, using a spatula, and fry on the other side. Press down on the batter – when it is no longer leaking liquid, it is cooked through. Place on a plate lined with kitchen roll. Serve with vegetables, salad, rice, potatoes, dips… ketchup?

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Mustard

Mustard plants are any of several plant species in the genera Brassica and Sinapis in the family Brassicaceae. Mustard seed is used as a spice ( Collecting Mustard Seeds). Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment we buy from the supermarkets. The seeds can also be pressed to make mustard oil, and the leaves can be eaten as mustard greens.

The word mustard is derived from the Latin mustum or must, the grape juice that the Romans mixed with honey and the ground seeds of the mustard plant (sinapi) to create their mustum ardens, or ‘burning must’.

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(Photo from the internet – I don’t have many clear pictures of mustard plants despite there being such a huge quantity in my veg patches…)

Some varieties of mustard plants were well-established crops in Hellenistic and Roman times but it is historically noted that: “There are almost no archeological records available for any of these crops”. Wild forms of mustard and its relatives, the radish and turnip, can be located in west Asia and Europe, suggesting that their domestication took place somewhere in that area. However, historians have concluded: “Suggestions as to the origins of these plants are necessarily based on linguistic considerations”. Encyclopædia Britannica states that mustard was grown by the Indus Civilisation of 2500-1700 BCE. According to the Saskatchewan Mustard Development Commission, “Some of the earliest known documentation of mustard’s use dates back to Sumerian and Sanskrit texts from 3000 BC”.

The mustard plant was brought to Britain by the Romans via France and there are numerous Roman recipes that use mustard as an ingredient. However serious mustard production was first recorded in France in the 9th century, usually based in religious establishments and this then spread to Britain in the 9th century. By the 14th century mustard was being grown in various parts of the country including the area around Tewkesbury, where the mustard was mixed with horseradish and took the name of the town. Most mustard produced in the Middle Ages was based on using the whole or crushed seeds, mixing them with liquid and letting the mix mature. The mix was often dried, making it easier for transportation, and then liquid added again when required for use.

In the 18th century, with the developments in milling techniques the husks of the seeds could be more easily removed and the seeds finely ground. The first record of the production of mustard flour is credited to Mrs Clements of Durham in 1720 who managed to keep the milling technique used a secret for some time allowing Durham to become the centre of mustard production in the country and allowing herself to accumulate considerable sums of money selling her mustard flour. Once her milling secret was discovered, other entrepreneurs began to invest in mustard production. Most notable in the 19th century was Jeremiah Colman who began milling mustard at his flour mill in Norwich. His mustard became the English mustard, a finely milled flour, yellow in colour (assisted by the addition of turmeric) and very hot in taste.

Mustard is now a world-wide condiment and there are numerous companies involved in making, using and marketing the product. The whole or ground seeds are still an important ingredient in cooking, especially in India and Asia, while in Europe and the Americas the processed seeds are still used as a table condiment.

There are three main varieties: white (Brassica alba) brown (Brassica juncea) and black (Brassica nigra).

Recent research has studied varieties of mustards with high oil contents for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and cetane ratings. The leftover meal after pressing out he oil has also been found to be an effective pesticide.

We use mustard as green manure. Green manure is created by leaving uprooted or sown crop parts to wither on a field so that they serve as a mulch and soil amendment.  Typically, they are ploughed under and incorporated into the soil while green or shortly after flowering. Green manure is commonly associated with organic farming and can play an important role in sustainable annual cropping systems.The value of green manure was recognized by farmers in India for thousands of years, as mentioned in treatises like Vrikshayurveda. In Ancient Greece too, farmers ploughed broad bean plants into the soil. Chinese agricultural texts dating back hundreds of years refer to the importance of grasses and weeds in providing nutrients for farm soil. It was also known to early North American colonists arriving from Europe. Common colonial green manure crops were rye, buckwheat and oats. Incorporation of green manures into a farming system can drastically reduce, if not eliminate, the need for additional products such as supplemental fertilizers and pesticides.

Benefits of using mustard or any other crop as a green manure:

  • When allowed to flower, the crop provides forage for pollinating insects. Green manure crops also often provide habitat for predatory beneficial insects, which allow for a reduction in the application of insecticides where cover crops are planted.
  • Suppresses other weeds from growing.
  • Green manure acts mainly as soil-acidifying matter to decrease the alkalinity/pH of alkali soils by generating humic acid and acetic acid.
  • Incorporation of cover crops into the soil allows the nutrients held within the green manure to be released and made available to the succeeding crops. This results from an increase in abundance of soil microorganisms from the degradation of plant material that aid in the decomposition of this fresh material.
  • Releases nutrients that improves the soil structure.
  • Reduces likeliness of plant or insect disease, notably verticillium wilt of potatoes.
  • Controls erosion.
  • Used for animal grazing, especially poultry.
  • Contains nitrogen that fertilises the soil without the need of commercial products.

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So I’ve continued to harvest mustard seeds to put in homemade curries, but my mum has gone one step further – she has started harvesting little young mustards and adding them to her egg sandwiches at lunch time. Here is her recipe:

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Egg and Mustard Green sandwich open (with beetroot in it and lettuce on the side)

Egg and Mustard Green Sandwich

(Serves 1)

-1 egg -2 slices of bread (or 1 large cut in half) -Butter -1 tbsp mayonnaise -1 handful of mustard -Lettuce, tomatoes or other salad, to serve

  1. Bring a pan of water to the boil. Stick a pin into the top of the egg and remove. Put the egg into the pan of boiling water and leave until it has become a hard boiled egg (completely solid). This could be between 5-10 minutes.
  2. Remove from the heat, drain the hot water and cover the egg in cold water, leaving it to cool.
  3. Spread butter over the bread so that both halves of the bread are covered on one side.
  4. Once cold, remove the egg from the pan and peel away the shell. Cut the egg into thin slices, then dice so that it is in lots of cubes.
  5. Mix the egg into the mayonnaise and then spread over the buttered bread. Add the mustard greens on top. Close the sandwich and serve with salad.

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Blackberry Curd Cake

So… making raspberry curd and it using to make a pink cake just wasn’t fun enough. I had to try blackberries too!

We’ve had such a good harvest of blackberries this year thanks to the delightful rain we have in Surrey currently. Really, it can stop now, we’d like summer back please.

I made good use of the harvest by trying to make another berry curd.

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Stirring the blackberries into the curd

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After making the curd I tried to create another fruit curd cake. I was afraid that it was going to be quite bitty because blackberries have so many seeds, but honestly I didn’t even really notice it. It tasted very fruity, was a pink/purple colour with dark purple speckles from the bits of berries. The cake had a crusty top but a soft, light sponge. It was very quick and easy once the curd was made.

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If you don’t fancy the cake or have far too much curd left over, try using it as a topping to ice cream – my brother recommends it!

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Blackberry Curd

– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 200-300g blackberries

  1. In a pan, whisk together the yolks and sugar until combined.
  2. Mix in the butter and lemons. Over a low flame, whisk the mixture, as if you are making custard, until it has thickened. This should take 20-30 minutes.
  3. Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
  4. Leave it to cool completely before using it in a cake, spreading it on bread, or storing it in preserved jars in the fridge for up to a month.

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Blackberry Curd Cake

– 75g butter – 150g sugar – 2 eggs – 150g self-raising flour – 1 tsp baking powder – 6 tbsp blackberry curd

  1. Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
  2. Beat the butter and the sugar together in a bowl until creamy.
  3. Mix in the eggs, followed by the flour and baking powder.
  4. Finally, mix in the curd until thoroughly combined.
  5. Scrape the contents of the bowl into the prepared tin. Bake in the oven for 1 hour. Test to see in the cake is cooked by inserting a skewer into the centre. If it comes out clean, it is done.
  6. Leave the cake to cool in the tin before transferring it to a wire rack.
  7. Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.

Here is the link to my Raspberry Curd Cake and my Lemon Curd Cake

 

Raspberry Curd Cake

https://wordpress.com/posts/bellasbakingsite.wordpress.com

 

Raspberry Curd Cake

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All of our raspberries are harvested and frozen for this summer’s season. I am using them to make lots of jam, but not only am I trying to make room in the freezer again for the runner beans (oh dear) but I am trying to use up the eggs of our many chickens and ducks that are laying non-stop.

My mum showed me this great idea – raspberry curd.

I thought of an equally good idea – raspberry curd cake.

I’ve already been making my lemon curd cake for a few years now, so why not try raspberry curd instead? Uses up raspberry and eggs, perfect!

Well, the curd was a little runny and when I created my cake mix, it looked bubblegum pink. This kind of frightened me a bit. It looked alright once cooked. When I cut a slice, it was very pink. I carefully tried a bit, with extra curd as a sauce, and wow, I actually thought it was alright! To me, it was better than the lemon curd cake, despite being pink!

If anyones curious to try it, the recipe is below. Have fun!

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Raspberry Curd

– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 210g raspberries

  1. In a pan, whisk together the yolks and sugar until combined.
  2. Mix in the butter and lemons. Over a low flame, whisk the mixture, as if you are making custard, until it has thickened. This may take some time.
  3. Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
  4. Leave it to cool completely before using it in the cake (below), spreading it on bread, or storing it in preserved jars in the fridge for up to a month.

Raspberry Curd Cake

– 75g butter – 150g sugar – 2 eggs – 150g self-raising flour – 1 tsp baking powder – 4 tbsp raspberry curd

  1. Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
  2. Beat the butter and the sugar together in a bowl until creamy.
  3. Mix in the eggs, followed by the flour and baking powder.
  4. Finally, mix in the curd until thoroughly combined.
  5. Scrape the contents of the bowl into the prepared tin. Bake in the oven for 1 hour. Test to see in the cake is cooked by inserting a skewer into the centre. If it comes out clean, it is done.
  6. Leave the cake to cool in the tin before transferring it to a wire rack.
  7. Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.

 

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Happy Halloween! Recipe Flashbacks

Time has come when Trick or Treat doesn’t really happen in the household – although I assure you the dressing up of the Beagle dog still happens, she loves to be a pumpkin or Tinkerbell – so if you are likewise not hitting the neighbours to beg sweets of them, why not make something spooky at home to eat in front of ‘Ghostbusters’, ‘Addams Family’, ‘Wallace and Gromit Curse of the Were Rabbit’… ?

Here are some old recipes I have posted that can become quite ghoulish…

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Recipe: Jam Roly-Poly

Also historically known as ‘Dead-man’s Arm’, this is an easy, warm, scrummy pudding that can be made to sound rather violent… Don’t worry, it tastes good so you will soon forget to be squeamish.

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Recipe: Fried courgette-tomato sauce with spaghetti

Make a tomato sauce and spread it out over spaghetti and, voila!, splattered brains (inspiration form Swedish Farm Daughter’s blog, check out her list of Halloween party recipe ideas: https://wordpress.com/post/thekitchengardenblog.wordpress.com/2100).

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Garlic

Alternatively, make my Eggy-Garlic Spaghetti which really does look like brains, or some monster’s insides, a little Dr Who-ish.

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Recipe: Apple and Blackberry Crumble

Add blackberries to your apple crumble for a bloody coloured pudding.

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Cherries

Make my cherry yoghurt cake and say that the cherries are eyeballs…

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Courgettes

My favourite Halloween supper after Trick or Treating one year was my mum’s pumpkin dahl – replace the courgettes and carrots in the food processor with pieces of roasted pumpkin, blend and continue to follow the recipe as instructed here. It makes a lovely sweet tasting, warming dahl. Serve with rice.

 

Alternatively… 

In the old days it was customary for us to make an island of mashed potato in the middle of the plate, stick some sausages into the middle, pour instant gravy around the edges to make a moat and squirt lots of ketchup on top, creating a bloody, ghoulish island. I’m not sure why, it was just a habit.

Another idea: long story but my grandma who used to love to buy us sweet treats used to buy quite a lot of chocolate raisins. We ended up with a TOWER in our cupboard that we couldn’t quite face. We used to tie them up in tissue paper and give them to little kids and relatives for Christmas as reindeer poo, at Easter as Easter Bunny poo and at Halloween as ghost poo. So if you are ever stuck for Halloween party or Trick or Treat ideas, ghost poo always goes down a treat. Mini-marshmallows work just as well as chocolate raisins.

 

I will be posting (hopefully) very soon recipe ideas for what to do with leftover pumpkin/squash from your Halloween carvings. Until then, Happy Halloween everyone, enjoy it! 

 

 

Garlic

Garlic, or allium sativum, is a species in the onion genus, Allium. Close relations include the onion, leek, shallot, chive and rakkyo. As with all members of the onion family, garlic releases sulphurous compounds, mostly allicin, when it is cut – or nibbled by a curious animal. Releasing these odours ensures that only a small munch is eaten rather than a feasting. Despite this, garlic has been consumed by humans for over 7,000 years.

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Garlic is native to central Asia. The use of garlic in China has been dated back to 2000 BC. It was consumed by ancient Greek and Roman soldiers, sailors and the rural classes. Alexander Neckham, a writer in the 12th century, wrote about garlic being a ‘palliative for the heat of the sun in field labour’. Garlic was placed by the ancient Greeks on the piles of stones at crossroads as a supper for Hecate. Garlic was invoked as deities by the Egyptians at the taking of oaths. Garlic has also been recorded to be part of a cure for smallpox and for curing some cases of edema singlehandedly.

In England, garlic was supposed to have been grown from 1548 but was quite rare in the British cuisine, being a far more common use in Mediterranean culinary. However, garlic has become a staple in most households as a form of flavour due to our experimentation with global cookery. It was not until the Renaissance period that England included garlic in their medicine chests, and it was used for treatment of toothache, constipation, dropsy and plague. By the World Wars, garlic was accepted by the English medicinally for using as an antiseptic to prevent gangrene.

This is an interesting picture I found on ‘AllicinFacts’. It is a table showing the historical uses of garlic in medicine over the centuries in different cultures.

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In Europe, many cultures have used garlic for spiritual protection, owing to its reputation as a potent preventative medicine. European folk beliefs considered it a powerful ward against demons, werewolves and vampires. To ward off vampires, garlic could be worn on the body, hung in windows, or rubbed on chimneys and keyholes to prevent them from entering. In Iranian countries which celebrate Nowruz  (Persian calendar New Year) and Central Asian countries, garlic is one of the items in a Seven-Seen table, a traditional New Year’s display. In some Buddhist traditions, garlic,  along with the other five ‘pungent spices’, is understood to stimulate sexual and aggressive drives to the detriment of meditation practice. In Mahayana Buddhism, monks and nuns are prohibited from consuming garlic or other pungent spices such as chili, which are deemed as being earthly pleasures and are viewed as promoting aggression due to their pungency.

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It may be tempting not to grow your own garlic. A whole bed donated to it can take up room and it is cheap and easy to buy anywhere. However – garlic is a good companion crop: it can be planted amongst other crops to ward of pests with its strong smell. For example, it is supposed to repel flea beetle so try planting some around your orientals or brassicas if they are suffering. It is also meant to ward off carrot fly so pop some in near your root crops around the edges. It fits into most places. We have lots planted under our blackcurrant bushes. It will keep in the ground for a long time like root crops or potatoes but it will also keep once harvested indoors in a cool, dry, dark place. Homegrown garlic is far more stronger tasting and smelling and the white bulbs you dig up will be beautiful compared to any supermarket variety. The increased fresh taste of it means you need less bulbs for your dishes to taste incredible, meaning you are being more economical after all despite the cheapness of garlic in your local shop.

Garlic likes to be planted in a sunny, free-draining patch. You will buy either individual cloves or a whole head of garlic. If it is the latter, separate the garlic cloves and plant them directly during October or November or February or March. They will be ready for harvesting in the summer months, from May to September. You want to try to sow it in the autumn as it will be larger and slightly earlier than ones sown in February or March. To sow, put them 7cm deep with the flat base downwards, allowing 15cm between them, rows 20cm apart. When flowers appear, snap them off so that energy is directed towards the bulbs to make them grow bigger. The flowered garlic heads I feed to my pigs.

To harvest, pull the plants from June as green garlic for immediate use in the kitchen or wait for a while until the leaves brown to peel back the soil to see if there are large bulbs ready for digging up. Once pulled up, dry them in the sun for a day or two, turning them over so that both sides benefit from the light. Store them indoors somewhere cool.

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All members of the onion family are vulnerable to rust. Crop rotation is the best answer to this problem.

Garlic is famous for being antibacterial, blood-twining, sprit lifting, cholesterol lowering and detoxifying. Legend says that garlic bestows a lucky charm upon those that eat it as well as protection and good fortune. It discourages the devil and restores lost souls. Sounds like a magic plant!

A 2013, a study concluded that garlic preparations may effectively lower total cholesterol by 11–23 mg/dL and LDL cholesterol by 3–15 mg/dL, if taken for longer than two months. The same analysis found that garlic had a positive effect on HDL cholestreol and no significant effect on blood levels suggesting that garlic preparations were generally well tolerated with very few side effects by all. A 2014 meta-analysis of observational epidemiological studies found that garlic consumption is associated with a lower risk of stomach cancer in the Korean population.

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When cooking with garlic, the simple trick to remember is that the finer you chop, the stronger the flavour. Raw garlic has the most beneficial qualities; cooking diminishes them slightly but there is no need to panic, it is just as good for you if slightly less. I use cooked garlic in quite a lot of recipes. Along with onions, it is the base for a flavoured sauce. A classic is to fry some sliced onion in oil until it is golden brown, to add one or two diced cloves of garlic along with some tinned tomatoes and then to add some pre-cooked beans (kidney, butter bean, chickpea etc.) to make a vegetarian meal to have alongside some rice, potatoes or pasta. I use cooked garlic in pizza toppings, bolognese and lasagne, curries, stews, pie fillings… It is a cooking ingredient I rarely go without. I am also a big fan of raw garlic, seeing as I am a humous-monster. Another recipe I was taught by my mum that uses raw garlic is eggy spaghetti – a sort of carbonara styled dish using egg yolks instead of cheese sauce, raw garlic and salt and pepper for seasoning. In Italy, it is common to have this dish with chilli and garlic instead of egg yolks but we have used this delightful meal when we have had a few too many chicken eggs and it works a treat and will pack a protein punch for a vegetarian. Cut some ham or left over bacon up and sprinkle it on top for a meat eater.

If you keep chickens along with your kitchen garden, then this is a great recipe for using up egg yolks. Don’t discard the egg whites – put them in an old yoghurt pot and label with the date. Use them up in a week in a meringue of pavlova, if you have time.

You want the spaghetti to still be quite hot when you stir in the egg yolks and garlic as it is better if the yolks slightly cook but you don’t want them to turn into scrambled eggs so be wary. Remember: the finer you dice the garlic, the stronger it will taste.

Eggy Garlic Spaghetti 

(Serves 6)

-About 500g spaghetti – 6-8 egg yolks – 2 large cloves of garlic, diced very finely – Salt and pepper, for flavour – Peas, runner beans, broccoli or a mixture of salad leaves to serve – Ham, bacon or Ketchup to serve, optional

  1. Bring a large pan of water to the boil. Put the spaghetti in it and allow it to simmer for about ten minutes, until the pasta is well cooked. Drain and set aside, keeping it warm.
  2. Whisk the egg yolks and garlic together in a separate bowl. Add the mixture to the hot spaghetti and stir until thoroughly combined (add more egg yolks if needed. You want the paste to look yellow and for it to cover the spaghetti). Sprinkle a tiny bit of salt and pepper over the top and stir in.
  3. Serve with cooked vegetables or salad. If you care for it, cut some ham or bacon up into little pieces and sprinkle over the top. Offer Ketchup for the kids… and me.

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