Lentils, potatoes, runner beans and cranberry sauce

I always struggle with finding a vegetarian protein at Christmas and then I struggle to find one to pair with cranberry sauce afterwards. Cheese is always an option, it famously goes well with cranberry and redcurrant, but I’m not a huge fan of it at the moment. I love cranberry sauce with potatoes, and Brussels sprouts (Recipe: Potato, Brussel Sprout and Cranberry Bake), but that isn’t enough protein to tick the boxes for a well-balanced meal.

I tried red split lentils last night. I like red split lentils because I don’t have to soak them for hours before hand when I need an instant meal, they are very nutritious and filling and never taste how you think they are going to (they have a lemony taste to me). I use them a lot in daal (Courgettes¬†and carrot Daal) but they are actually very nice just boiled, plain. And even more nice with a little bit of sweet cranberry sauce added to them.

Do you know what else goes really well with cranberry sauce? Runner beans. I dug out a packet we froze from this years harvest.

I’ve got another 3 1/2 large jars of cranberry sauce from December left to eat up… ūüôā

IMG_7315.jpg

Lentils, potatoes, runner beans and cranberry sauce

(Serves 4) 

-4 medium sized potatoes -250g red split lentils -8 serving spoons worth of runner beans -4 generous tsp of cranberry sauce, to serve

  1. Pierce holes in the potatoes and place in the microwave. Heat for approximately 10-15 minutes, or until the potatoes are soft and squishy and have cooked through.
  2. Meanwhile, bring a small pan of water to the boil. Add the red split lentils and simmer for about 15 minutes or until they have absorbed the water and are cooked. If there is any spare water, drain, and put to one side.
  3. Bring another pan of water to the boil and add sliced beans into it. Boil for about 6 minutes or until the beans are cooked. Drain.
  4. Place a potato on each plate and slice open. Spoon lentils next to it and 2 serving spoons of runner beans. Add a large dollop of cranberry sauce to serve.

IMG_7309.jpg

Advertisements

Pumpkin Coconut Curry

IMG_7203

Pumpkin Coconut Curry

(Serves 6)

-1/2 large pumpkin -Olive oil, for greasing -Coconut oil, for frying -1 onion, finely sliced -1 tbsp mustard seeds -1tbsp nigella seeds -1tsp coriander seeds -Pinch of curry leaves -1tsp ground coriander -1tsp ground turmeric -1 1/4tsp ground garam masala -1/2tsp ground cumin -1 can of coconut milk -Rice, naan, popadoms, chapatis tomatoes, lettuce, cucumber raita etc. for serving

  1. Preheat the oven to 180C.
  2. Cut the pumpkin into segments. Place on a baking tray and grease with olive oil. Roast in the oven for approximately 45 minutes, or until golden brown and cooked. When ready, remove the pumpkin from the oven and using a knife and fork, cut the segments into chunky cubes.
  3. Heat the coconut oil in a large frying pan. Add the onion and fry until starting to turn golden brown. Add the mustard, nigella and coriander seeds, followed by the curry leaves. Mix together and reduce the heat to a simmer. Leave for a few minutes to blend.
  4. Add the ground spices with the garlic. Stir well. Leave for a few more minutes.
  5. Add the pumpkin and mix in well together. Leave for a couple of minutes before stirring in the coconut milk. Combine the contents of the pan and leave to simmer for a few more minutes.
  6. Remove from the heat and serve with rice, a flatbread, salad etc. Store left-overs in the fridge or freezer in containers.

IMG_7197.jpg

IMG_7201
Pumpkin curry with rice, chopped tomatoes, lettuce and naan bread – recipe link below…

IMG_7198

Recipes for other Indian curries:¬†Curried Potatoes and Bread maker Naan Bread,¬†Aubergine¬†curry,¬†Okra,¬†Courgettes¬†and carrot dal,¬†Cucumbers¬†raita and matte paneer curry…

What to do with left over pumpkin?

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

Moving Compost

DSC_1069

We’ve actually got around to ‘turning’ a compost heap over.

That is quite and achievement here. We often fill compost heaps so high that we can’t possibly turn them over without creating a collapse similar if Everest gave way.

But we did it, in two hours in the rain. We kind of had to do it because, well, I needed more space for the onions and garlic. I’ve planted somewhere around 250 onions… we were given quite a few but it was good seeing as the cats have already dug some up…

But yes – back to composting – why do we ‘turn’ compost over? Why do we compost in the first place? Why not chuck it in one of those bins?

For shame.

Right, compost: organic matter that has been decomposed and recycled as fertiliser and soil amendment. Compost is the KEY ingredient to organic farming. Despite the slug pellets, that is what we aim to do.

Have you ever read The Running Hare by John Lewis-Stemple? Do, its great.

You make your compost out of basically anything in the garden – that can be cut grass, leaves, old plants, some people choose not to include their weeds but I do because I like dumping them somewhere and feeling like I am recycling. You can also put your food waste in it. This might attract rodents, of course, but what about your tea bags, banana peels, veg scrapings? Those are all really good to rot down and so not worth giving to the bin man. You can put cardboard and paper on too – covering the heap with cardboard is a good way of helping it to rot down.

But why should I compost?

  1. Saves money – do you know how expensive compost is?
  2. Saves resources and reduces negative impacts on the environment by avoiding chemical fertilisers.
  3. Improves soil – it feeds it with a diversity of nutrients, improves soil drainage and increases soil stability.

Compost takes time. It can look messy. But it is so worth it for a gardner. It is an investment.

So, if you don’t know already, ‘turning over’ the compost bed is aerating it. It gives it a flush of oxygen that encourages the bacteria breaking it down not to remain sluggish. It therefore speeds up the process, sometimes by weeks.

To aerate your compost, fork or shovel the compost into a newly set up enclosure next door to it. It is that simple. If your pile isn’t as big as a mountain.

Recipe: Poached Egg with Broccoli

We’ve just been picking our (lately planted) Calabrese broccoli this week.

IMG_6726.JPG

So in the spirit of the good old green, some people’s worst enemy, but a delicious green flower to me, here is a little easy-peasy recipe to try at home.

It might sound like a strange combination – but really, eggs are surprisingly good with broccoli. I urge you to give it a try.

IMG_6728.JPG

Poached Egg with Broccoli

(Serves 1)

-1 egg -1 medium sized broccoli -Salt and pepper, to season (optional) -A slice of bread or some potatoes (optional)

  1. Bring two small pans of water to the boil. In one pan, add in the broccoli once you have cut the florets up into small pieces. Peel of the outside of the stem and cut into matchsticks and those are delicious boiled too. Reduce to simmer for about 10 minutes. Drain.
  2. Meanwhile, crack the egg into the other boiling pan of water. Leave to boil for about 2 minutes, or until the egg white looks cooked. Remove from the heat. You can use a poached egg pan instead – in that case, grease one of the egg cups with butter and crack the egg into it and leave it to cook that way. This works better with eggs that are not very fresh than the first technique.
  3. Spoon the egg and the broccoli out onto a plate. Add a sprinkling of salt and pepper, optional, and serve with some bread or some cold potatoes, optional again. This can make a nice, light lunch, or a starter to a fancy dinner party.

IMG_6732.JPG

IMG_6733.JPG

Leaf mould = homemade gold dust

IMG_6976.JPG

Earlier this year, we raked up some of our leaves and squashed them thickly into large bags, leaving them under a hedge. We looked at them last week and they had rotted down into leaf mulch.

Now, there are plenty of nutritious ways to feed your gardens, and of course you can buy most of them. But doesn’t making your own sound so much better? You never know what goes into the compost you are buying, but if you make your own it saves money and will be a hundred percent naturally made by you!

Back to nutritious feeding: leaf mulch is what Monty Don called ‘gold dust’. And here is why he is right:

Organic mulch improves soil fertility as it decomposes, reducing the need for fertilizers.  Mulches maintain soil moisture by reducing evaporation so less irrigation is needed from you. It inhibits weed germination and growth, reducing the need for herbicides.  It buffers soil temperatures keeping soils warmer in the winter and cooler in the summer. Mulching leaves simply recycles a natural resource.

This is the time of year for making your next supply. We use large bags that were once used for animal foods, similar to compost bags one can buy from the garden centre, but slightly tougher.

Word of caution: avoid “volcano mulching”, when mulch is piled against the base of a tree, it holds moisture, encouraging rot in the trunk.

Forget the leaf blower and bonfire, grab your rake and a large bag and get to storing some of that nutritious leaf mulch for your veg patch!

IMG_6977.JPG

 

 

River Cottage Carrot Walnut Cake adapted

I will admit it – I used to hate carrot cake. The idea of a vegetable in a cake, an orange vegetable at that, was just crazy. But, now I can ¬†literally eat my own words. I’ve had at least three different types of really good carrot cake recently, but the best so far has been a recipe my mum made from the River Cottage Veg Patch handbook.

IMG_6869.JPG

Now, she adjusted the recipe a bit. She added more dried fruit, salted butter instead of oil and any extra salt, instead of apple sauce she grated a whole apple and a pear (in a food processor) because our trees have been so generous this year, she ground the walnuts up (because that’s our trick ingredient to a good homemade cake) and she made the mistake of adding the syrup that is meant to go over the top at the end into the actual cake, but it was so much better. It wasn’t sickly sweet or sticky then, it made the cake instead moister and more delicious.

It is a darling of a recipe and very good for you too!

IMG_6872.JPG

IMG_6875.JPG

River Cottage Carrot Walnut Cake 

(Mum’s Version)

(Serves 10)

– 150g sultanas, raisins, currants -220g self-raising flour -1 tsp baking powder -1 tsp ground cinnamon -1 tsp ground ginger -Pinch of ground cloves -220g light brown sugar, plus an extra 3 tbsp for the syrup -116g salted butter -Finely grated zest and juice of 1 orange -2 eggs, lightly beaten -225g apple and pear, coarsely grated -270g carrots, peeled and coarsely grated -80g walnuts, ground -1 tbsp lemon juice

  1. Preheat the oven to 170¬įC. Line a 20‚Äď22cm square cake tin, about 8cm deep, with baking paper.
  2. Sift together the flour, baking powder, cinnamon, ginger and ground cloves.
  3. In a large bowl, whisk together the 220g sugar, butter and orange zest until well combined, then whisk in the eggs until the mixture is creamy. Fold in the apple and pear, followed by the flour mixture until just combined. Next fold in the grated carrots and ground walnuts.
  4. While the cake is in the oven, make the syrup. Put the orange juice into a small saucepan with the 3 tbsp light muscovado sugar and 1 tbsp lemon juice. Warm over a low heat, stirring until the sugar dissolves. Fold into the cake with the sultanas.
  5. Spoon the mixture into the prepared tin and smooth the surface with a spatula. Bake for about 1 1/4 hours, until a fine skewer inserted into the centre comes out clean. If the cake appears to be overbrowning before it is done, cover the top loosely with foil.
  6. Stand the cake tin on a wire rack and leave to cool. Serve hot or cold. Store in an air-tight tin.

IMG_6807.JPG

IMG_6812.JPG