Anyone have too many peppers? Any one at a loss of what to do with them? Try my new recipe…
-2 servings spoons of pasta -Olive oil -1 red, 1 yellow and 1 green bell peppers -2 handfuls of cheddar cheese, grated
- Bring a large pan of water to the boil. Add the pasta and then leave it to simmer for about ten minutes, or until the pasta has cooked. Drain and set aside.
- Add a generous splash of olive oil to a frying pan.
- De-stalk, de-seed and slice the three peppers into long, thin strips. Scrape them into the frying pan and bring to a high heat, stirring. Once they start to char slightly, turn down to a simmer.
- Scrape the pasta into the frying pan and mix into the peppers. Bring the heat up briefly for a minute or two and then remove the frying pan from the flame.
- Divide the mixture in half and serve onto two plates. Sprinkle a handful of cheddar cheese over the top of each helping. Serve.
Raspberry Curd Cake
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!
– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 210g raspberries
- In a pan, whisk together the yolks and sugar until combined.
- 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.
- Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
- 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
- Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
- Beat the butter and the sugar together in a bowl until creamy.
- Mix in the eggs, followed by the flour and baking powder.
- Finally, mix in the curd until thoroughly combined.
- 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.
- Leave the cake to cool in the tin before transferring it to a wire rack.
- Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.
You can still sow most of the vegetables I have mentioned in previous months (e.g. radishes, spinach, lettuce, courgettes, spring onions…) but here are some new ones that you have to wait until April for:
Runner-Beans – Firestorm, St George, Borlotti, Cobra, Wisley Magic, Desiree, Moonlight
French Beans – Monte Cristo, Cobra, Maxi, Dulcina, Speedy, Delinel
Squashes – Butternut squash (try Hawk), Honey Bear, Sunburst
Soya Beans – Elenor
Crystal Apple Cucumbers
Sweetcorn – Swift (These could have been started indoors last month, I still have yet to sow mine…)
Parsnips – Gladiator
Look at my other previous monthly posts for more ideas of what seeds to sow!