SO… I never did get quite round to growing my quinoa this year.
I’ve finished uni and am now off to the next training course so the veg patch and blog have been neglected this year. But that does not mean that we can’t dream for the future! Fancy growing your own quinoa? Take a look at one of my oldest blog posts here: Quinoa
Despite not growing it this year, how about a little veggie recipe to inspire you?
Mushroom Quinoa Pot
-1 large onion, sliced -Olive oil, for frying -450g tomato passata/ sauce -100g quinoa -8 button mushrooms -4 oregano leaves -Sprig of thyme -1tbsp soy sauce -1 1/2tbsp Worcester sauce -Rocket, to serve
- Slice the onion and place in a non-stick pan with the olive oil. Fry until golden brown and then add the tomato passata or sauce.
- Add the quinoa and bring to the boil.
- Cut the mushrooms into fine slices and add, stirring in. Reduce the heat to simmer and cover with a lid. Leave for approximately ten minutes, stirring occasionally, or until the quinoa has cooked and absorbed some of the tomato sauce.
- Tear up the oregano and thyme and stir in followed by the soy sauce and Worcester sauce. Leave to simmer for another few minutes.
- Remove from the heat and serve along with fresh rocket.
Come on summer…
Blueberry Lemon Cake
-225g granulated sugar -2tbsp lemon juice -180g plain flour -2tsp baking powder -Pinch of salt – 1/2 cup of milk -1/2tsp vanilla essence -3 large eggs -1tbsp lemon juice -1/2 cup vegetable oil -300g blueberries -1/4tsp plain flour
- Preheat the oven to 180C. Line a 20cm/9inch deep circular baking tin with baking parchment.
- Mix the sugar and the lemon juice together. Mix in the flour, baking powder and salt.
- Mix in the milk along with the vanilla essence. Then mix in the eggs, followed by the lemon juice and the vegetable oil.
- When it has mixed well, add the blueberries with the 1/4tsp of plain flour and gently mix in.
- Scrape into the baking tin and bake in the centre of the oven for approximately 1hr or until a skewer inserted into the centre comes out clean.
- Leave on a wire rack to cool in the tin before turning out the cake onto the wire rack to cool completely. Store in an airtight container in the refrigerator.
I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.
We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.
Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…
Serves… a lot. At least ten people.
-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt
- Preheat the oven to 180C. Cut the pumpkin up into chunks and place on a non-stick baking tray. Drizzle generously with olive oil and place in the centre of the oven. Roast for about 45 minutes, or until the pumpkin wedges are cooked and perhaps browning a little. Remove from the oven and allow to cool.
- In a deep-based pan, fry the onion in olive oil until golden brown.
- Place the pumpkin and the onion in a food processor and blitz until mush.
- Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
- Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
- Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.