Garden Stir-Fry – the way to use up unwanted veg

One of the best dishes for cooking up unwanted veg from the garden or your fridge has got to be a stir-fry.

Almost and veg can go in, a basic one is very quick, once you have prepared all of the vegetables and the content shrinks down so much in the pan, that you can easily get rid of a few items from the storage.

I think you could probably get away with any veg but it all depends on taste. Personally, these veggies seem to be good to use, according to me:

carrots, bell peppers, celery, broccoli, cauliflower, cucumber is surprisingly good, any green leaves, like spinach, pak choi, swiss chard, Spanish tree cabbage, ordinary cabbage, kale, spring onions, garlic, normal onions, sweetcorn, mushrooms…

I’m sure there are more.

Another good think about stir-fries is that they can easily be vegetarian or vegan too. I don’t make them as much as I should do, but stir-fries are the way to use up veg when you have a glut.

So here is ONE basic, simple stir-fry recipe that is veggie/vegan appropriate. I use stir-fry oil from Sainsbury’s (because I’m lazy) but for this recipe I have included the basic flavourings for making your flavourings from scratch.

IMG_7056.JPG

A Basic Mushroom Stir-Fry

(Serves 4)

For the flavourings:

-2tbsp olive oil -2 garlic cloves, finely diced -2 spring onions or 1 large onion, finely diced -1tsp grated ginger -1/2tsp finely diced chilli

-8 mushrooms, finely sliced -1 red, 1 yellow, 1 green (or the equivalent in the same colour) bell peppers, de-seeded and finely sliced -4 celery stalks, sliced -3 handfuls each of kale, swiss chard, tree cabbage and spinach; de-stalked and shredded

-Dash of soy sauce -Dash of sesame seed oil

-Noodles, to serve

  1. Heat the oil up in the pan. Add the garlic and the onion and sauté gently. Turn the heat down to simmer and add the ginger and chilli. Stir for about a minute.
  2. Add in the sliced mushrooms, bell peppers and celery. Fry for a few minutes until starting to look a little brown.
  3. Stir in the shredded green leaves. Leave for a few more minutes and then add a dash of soy sauce and sesame seed oil. Stir and leave for a minute or two.
  4. Serve with noodles.

IMG_7062.JPG

Advertisements

Recipe: Baked Potatoes and Kidney Beans

This is a really nice, warming, simple dish to make. Depending on what you have growing in your garden, most of the ingredients can be sourced from there too!

You can vary this vegetarian meal entirely. You could add other greens like spinach, kale, swiss chard, pak choi to the gloop. You could add soy sauce, Lea and Perrins, salt and pepper, maple syrup or other seasonings. You could add chilli. You could add some melted cheese to the final plate or find some meat for a meat-eater. Add some herbs from the garden too? This is just a simple, basic recipe which apart from baking the potatoes which takes time, is really quick to make and very nutritious too.

IMG_6459.JPG
Home grown potato, runner beans, onion and garlic (not tomatoes or kidney beans this year…)

Baked Potatoes and Kidney Beans

(Serves 2-4)

-1 baking potato per person -Olive oil -1 onion -2 garlic cloves -450g tomatoes (tinned or prepared to be cooked like tinned ones) -400g kidney beans (tinned or ready cooked) -Butter -Runner beans or peas

  1. Preheat your oven to 200C. Wash and poke holes in your potatoes and bake in the oven for about 1-2 hours.
  2. To make the kidney bean dish, slice the onion up thinly. Fry gently in a pan of olive oil. Dice the garlic and add it to the pan before tipping in the tomatoes. Bring to the boil and stir the ingredients together. Add the kidney beans to warm them through.
  3. Boil a pan of water and cook sliced runner beans or peas. Drain.
  4. Remove the potatoes from the oven and cut in half. Mash each half with a generous amount of butter. Add the greens to the side of the plate along with the kidney bean dish. Enjoy. Store the left over kidney bean gloop in the fridge for up to three days in a sealed container.

IMG_6461.JPG

IMG_6463.JPG

February Sowings

List of edibles you could start sowing indoors in February:

IMG_2146

img_4835

img_3163

IMG_3701

Cucumbers: Passandra, Marketmore, Crystal Lemon.  For more information on planting cucumbers, visit my cucumber page: Cucumbers

Calabrese Broccoli – Ironman F1 – Calabrese Broccoli

Cauliflower – All Year Round

Spinach – Emilia and Barbados Salad – Spinach

Peppers – Californian Wonder

Aubergine – Black Beauty Aubergine

Rocket – Salad – Rocket

Onions – bulbs (outdoors under cover) and seeds

Shallots – seeds

Brussels Sprouts and Brukale – Maximus and Petite Posy Brussels Sprouts

Lettuce Salad – Lettuce

Tomatoes – Shirley, Gardner’s Delight, Sungold, Losetto…

Radishes – Salad – Radish

First early potatoes (outdoors under cover)- e.g. Swift, Red Duke of York, Epicure, Rocket The MIGHTY Potato

Garlic (outdoors) Garlic

Herbs indoors

Beetroot – Bolthardy

Spring Onions

Cabbages – Caserta

Oriental greens – e.g. komatsuna, pak choi, mizuna, mitzuna)

Okra

Cape Gooseberries

Rhubarb (forcing time) Rhubarb

Broadbeans – Masterpiece Green Long Pod, Aquadulce Broad Beans

IMG_2124

IMG_1724

IMG_2634

 

I’m bound to have missed lots – anyone got any ideas to share??

 

Aubergine

January is the month to keenly get ahead and start sowing your aubergine seeds indoors!

IMG_3116.jpg

Aubergine (Eggplant, American and Australian or brinjal, Asian and African), Solanum melongena, is a member of the nightshade family, grown for its edible fruit. A Solanum, it is related to the tomato, pepper and potato. Like its cousin, the Tomato, the Aubergine’s popularity was stifled in Europe and North America until relatively recent years due to its association to nightshade. Where as the Tomato was believed to be poisonous, the Aubergine was believed by superstitious Europeans to induce insanity and was unaffectionately known as the “Mad Apple” until only a few centuries ago.

It is a delicate, tropical plant that is only half-hardy – meaning it stays put indoors in rainy England. The stem is often spiny, the flower whitens to a pretty light purple. Botanically classified as a berry, the fruit contains numerous small, soft seeds that, though edible, taste bitter because they contain nicotinoid alkaloids like the related tobacco.

img_3780

Aubergines have been cultivated in southern and eastern Asia since prehistory. The Aubergine’s scientific name “Melongena” is an ancient name for Aubergine in Sanskrit. About 500 B.C. Aubergine spread into neighbouring China and became a culinary favourite to generations of Chinese emperors. The Chinese saw the Aubergine differently than the Indians did and soon developed their own unique varieties. In particular, they preferred smaller fruited Aubergine, as well as differing shapes and colours. The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544.

From India and Pakistan, the Aubergine soon spread West into the Middle East and the far west as Egypt and northward into Turkey. The Turks alone are believed to have over 1000 native recipes calling for the use of Aubergine in many different ways. The Moors introduced the Aubergine to Spain were it received its Catalonian name “Alberginia”. The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by Arabs in the early Middle Ages. The vegetable soon spread throughout Europe. The 16th century Spaniards had great respect for the Aubergine and believed its fruit to be a powerful aphrodisiac, an “Apple of Love”. The Italians too, held the Aubergine in very regard and called them “Melanzana”. The English were responsible for coining the name “Eggplant” in regards to a variety with egg shaped, white fruit that they became familiar with, yet strangely, they refer to them today by the French name of Aubergine, which is a corruption of the Catalonian name “Alberginia”. A book on agriculture published in 12th century Arabic Spain described how to grow aubergines. There are records from later medieval Catalan and Spanish. The aubergine is unrecorded in England until the 16th century.

Because of the plant’s relationship with other nightshades, the fruit was at one time believed to be extremely poisonous. The flowers and leaves can be poisonous if consumed in large quantities. It has a special place in folklore. In 13th century Italian traditional folklore, the Aubergine can cause insanity. In 19th century Egypt it was said that insanity was “more common and more violent” when the Aubergine is in season during the summer months.

In 2013, global production of Aubergines was 49.4 million tonnes. More than 1,600,000 hectares (4,000,000 acres) are devoted to the cultivation of Aubergines in the world. 57% of output comes from China alone, followed by India, Iran, Egypt and Turkey as the following top producers.

IMG_3623.jpg

Aubergines require a little attention when grown at home. They like sun and are easily knocked off their steady course to maturity so they should be grown under cover.

I start mine off under cover in January otherwise they never seem to grow/develop fruit during the year. February-March is kind of the final deadline.  I start them off in compost in old tall yoghurt containers with holes punctured in the bottom to release water. I place them in a seed tray in the warmest room in our house (my dad’s bedroom is my propagator) and when they have germinated, I put them on the windowsill to get lots lot light during the day before putting them on the floor by the radiator again at night to keep them warm. Once they are big enough and the weather has improved, I pot them on in very large pots of compost in our greenhouse. As the plant grows, it must be supported by sturdy canes. Fortnightly comfrey or seaweed feeds will help to encourage the flowers to fruit. Mr Fothergills recommends spraying the flowers to encourage fruit to set. Be careful- those pretty purple petals are easily damaged.

I have tried growing ‘Black Beauty’, a popular breed. I was given some long, thin, purple-marbled styled ones (that I don’t know the name of) by a friend to grow last year. They unfortunately were not very delicious – they just would not ripen or swell properly. Other recommendations by research suggests: Moneymaker, Rosa Bianca and Slim Jim (especially if you live in the chillier North).

IMG_3204.jpg

You will hopefully be able to harvest from August-October. Don’t wait for the aubergines to reach supermarket size, just like courgettes or cucumbers. Snip them off whenever they reach 8cm in length and up to 18cm or so. Mark Diacono, Otters Farm, suggests salting aubergine slices for half an hour, rinsing them, patting them dry, before using as this can get rid of bitterness.

It will mostly be the weather/growing conditions that injure your crop. Otherwise known pests are aphids and red spider mites. Companion planting with basil is one human approach or parasitic controls.

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1, B6 and potassium. It is high in minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour. A potent antioxidant and free radical scavenger, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell and helping it to function. The lipid layer is crucial for letting nutrients in, wastes out and receiving instructions from messenger molecules that tell the cell what to do. Research indicates that phenolic-enriched extracts of Aubergines may help in controlling glucose absorption, beneficial for managing type 2 diabetes and reducing associated high blood pressure (hypertension). Aubergines may also help to lower LDL cholesterol levels, likely to due to nasunin and other phytochemical in the fruit.

Aubergines come in a wide array of shapes, sizes and colours. The varieties range from dark purple to pale mauve and from yellow to white. The longer purple variety is the most commonly eaten. Aubergines have a very neutral taste, which allows them to be combined with many other ingredients. They are especially good when prepared with garlic (think Baba Ganoush dip) and herbs such as marjoram and basil.

A fresh aubergine is firm and has a smooth, very glossy, dark purple skin and white, spongy flesh. A ripe aubergine has a matte gloss and yields slightly under finger pressure. Its weight must be in proportion to its size: excessively light aubergines can be limp and dehydrated.

IMG_3625.jpg

Aubergine is used in plenty of cuisines worldwide. They are curried in India; they are also roasted, skinned, mashed, mixed with onions, tomatoes and spices and then slow cooked gives the South Asian dish gojju. Another version of the dish, begun-pora (charred or burnt), is very popular in Bangladesh where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. In a dish called bharli vangi, brinjal is stuffed with ground coconut, peanuts and masala and then cooked in oil. Aubergines are also deep fried as in the Italian parmigiana di melanzane, the Turkish karniyarik of the Turkish and Greek moussaka (yum).  It can be sliced and deep fried, then served with plain yoghurt (optionally topped with a tomato and garlic sauce), such as in the Turkish patlıcan kızartması (meaning fried aubergines), or without yoghurt, as in patlıcan şakşuka. Perhaps the best-known Turkish aubergine dishes are imam bayildi (vegetarian) and karniyarik (with minced meat). There are PLENTY of recipes from different cuisines worldwide to choose from, take a look on they internet to be inspired! One of my favourites of all time is the dip baba ganoush: roasted aubergine, blended in a food processor along with tahini paste, lemon juice, diced raw garlic, salt and pepper and served with raw parsley sprinkled on top, a mixture of your favourite salad leaves and Manneesh (sesame and thyme coated flatbread) for dipping – delicious with homegrown boiled potatoes or rice too. It is like another version of humous (which we all know I’m a fan of…).

Aubergines are also stewed in the classic French Ratatouille and here I offer my recipe that I used to cook the (few) Aubergine I managed to grow/harvest 2016 season. If you are lucky, you will be able to make the entire dish using homegrown produce!

IMG_3679.JPG

Ratatouille 

(Serves 2)

  • Olive oil, for frying in
  • 1/2 – 1 onion, sliced
  • 1 aubergine, sliced into small chunks
  • 1 courgette, sliced into discs
  • 1 red pepper, sliced into small chunks
  • 1-2 garlic cloves, diced
  • 200-400g fresh tomatoes, sliced in half
  • Salt and pepper, for seasoning
  1. Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
  2. Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
  3. Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
  4. Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.

IMG_3681.JPG

IMG_3694.JPG

Egg Drop Soup with Vegetable Stock

Egg Drop Soup with Vegetable Stock 

This is a nutritious soup, warming dish. The actual soup recipe itself is very quick, it is only the stock that takes time so make it in advance if you would like. You could always double the batch of stock and freeze some for a later date. Serve with prawn crackers, if you would like, or add some soy sauce or sesame seed oil over the top for a little extra flavour. Minus the noodles (and perhaps egg or butter), everything can be homegrown – making us feel proud!

(Serves 6)

For the vegetable stock: – 1 large onion – Butter, to sauté – 2 medium sized carrots – 1 garlic clove – A few sprigs of parsley  – 1 litre of boiling water

For the soup: – 400g wholewheat noodles – 1 egg – 100g peas – 100g sweetcorn

  1. Either grate by hand or food process the onion, carrot, garlic and parsley.
  2. In a large frying pan, place the vegetables in the butter. Sauté, stirring from time to time for about 5 minutes until the vegetables have softened.
  3. Add the boiling water and bring the mixture back to the boil before allowing to simmer, uncovered for about ten minutes. Take off the heat. Push the vegetables through a sieve to strain. Use the liquid or freeze straight away.
  4. To make the soup: put the stock into a large pan and bring to the boil along with the noodles, peas and sweetcorn. Turn the flame down to a low heat and allow to simmer for about 10 minutes or until cooked. Add the egg and stir in. Leave to continue simmering for about five minutes.
  5. Serve hot ladled into bowls. I like to top mine with boiled kale too.

IMG_3939.JPG

IMG_3941.jpg

IMG_3944.JPG

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…

IMG_2161

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.

IMG_3457

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).

IMG_2992

Garlic

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

img_3498

Recipe: Apple and Blackberry Crumble

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

IMG_3352

Cherries

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

IMG_3328

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.

IMG_3698.JPG

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.

tile_pic32-2

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.

IMG_2052.JPG

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.

IMG_3701.JPG

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.

IMG_3702.jpg

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.

IMG_2992.JPG

IMG_2995.JPG