Recipe: Kidney beans and fried onion

Such an easy, simple dish but tastes so good. 

Homegrown potato, runner beans and onion, fried with kidney beans in olive oil, and mashed with butter

Kidney Beans and Fried Onion

(Serves 4)

-Dash of olive oil, for frying -450g kidney beans (drained if canned, soaked and cooked if dried) -1 large onion, sliced 

  1. Warm the olive oil in a frying pan. Add the onion and fry until just starting to turn golden.
  2. Add the kidney beans and turn the heat down to medium and heat for a couple of minutes. 
  3. Remove from the heat and serve with a baked potato mashed with butter, a side salad or some veggies. 
Advertisements

Apple and Cinnamon Ice-Cream

Sorry this is so late – I promised it ages ago when the apples were in high season, but uni essays had to take priority!

IMG_8791.jpg

So, apple and cinnamon – a good mix.

This is a little autumnal treat. Eat it on its own or serve with a nice hot pudding. What about a winter crumble with apple and cinnamon ice cream on the side?

Enjoy!

IMG_8795.jpg

Apple and Cinnamon Ice Cream 

(1L ice cream container)

-1 cup whole milk -3/4 cup granulated sugar -2 cups double cream -6 egg yolks -2tsp ground cinnamon

-2tbsp butter -2 large apples, cored and diced into chunks -1/4 cup dark brown sugar -1tsp ground cinnamon -1/4tsp ground nutmeg

  1. To make the ice cream base: in a large pan, add the milk, 1/4 of the sugar and the cream. Bring just to the boil.
  2. In a large bowl, mix the rest of the sugar and the egg yolks together. Carefully pour in the heated milk mixture and start to whisk it in.
  3. Once combined, mix in the ground cinnamon thoroughly.
  4. To make the apple compote: melt the butter in a non-stick pan. In a bowl, toss the apple with the brown sugar and spices. Tip into the pan and heat, stirring often, until the apple is tender and the sugar has melted. This should take a couple of minutes. Remove from the heat and allow to cool.
  5. If using an ice cream machine, follow the manufacturers instructions. If making it by hand, pour the ice cream base into a large ice cream container. Scrape in the cooled apple mixture and stir in, using figure of eight movements. Seal and place in the freezer. Every half an hour, remove and repeat the same figure of eight swirls. Continue until the ice cream has set. Serve.

IMG_8797.jpg

Pumpkin Soup

IMG_8727

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.

IMG_8755

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…

IMG_8778.jpg

Pumpkin Soup

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

  1. 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.
  2. In a deep-based pan, fry the onion in olive oil until golden brown.
  3. Place the pumpkin and the onion in a food processor and blitz until mush.
  4. Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
  5. Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
  6. Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.

IMG_8780.jpg

Victoria Plum Crumble

We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).

We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…

IMG_8766.jpg

Victoria Plum Crumble

(Serves 6)

For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar

For the crumble: -110g plain flour -55g granulated sugar -170g salted butter

  1. Preheat the oven to 180C.
  2. Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
  3. In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
  4. Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
  5. Serve warm. Keep in the fridge for up to three days.

IMG_8769.jpg

IMG_8771.jpg

Red Cabbage

IMG_8748.jpg

Just look at that red cabbage… homegrown and harvested from the plot yesterday.

IMG_8751.jpg

It was the first time I have ever grown red cabbages before and I thought it was so beautiful, I decided to eat some. I went from cabbage hater, to ‘green cabbages are ok’ to ‘wow, red cabbages are good cooked too!’

Why should we eat cabbages?

89g of raw cabbage contains –

  • Protein: 1g
  • Fibre: 2g
  • Vitamin K: 85% of the RDI
  • Vitamin C: 54% of the RDI
  • Folate: 10% of the RDI
  • Manganese: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Calcium: 4% of the RDI
  • Potassium: 4% of the RDI
  • Magnesium: 3% of the RDI

Vitamin B6 and folate are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss. While both green and red cabbage are excellent sources vic C, red cabbage contains about 30% more. One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange. So I might avoid Fresher’s flu…

Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation. Sulforaphane, kaempferol and other antioxidants found in brassicas are likely responsible for their anti-inflammatory effect.

Cabbage is full of gut friendly insoluble fibre, a type of carbohydrate that cannot be broken down in the intestines. Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements. Cabbage is also rich in soluble fibre which has been shown to increase the number of beneficial bacteria in the gut. These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12. Eating cabbage keeps your digestive system happy.

Red cabbage contains powerful compounds called anthocyanins. They give this vegetable its vibrant purple colour. Anthocyanins are plant pigments that belong to the flavonoid family. Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease. Cabbage contains more than 36 different kinds of anthocyanins…

IMG_8754.jpg

How to eat it?

Raw is probably best as most of the nutrients will be withheld that can sometimes leave during the cooking process. But I find raw cabbage icky. Steamed is the next best, followed by boiled, roasted, fried.

IMG_8757.jpg

We boiled it and ate our red cabbage with lots of other homegrown produce for dinner – potatoes, sweetcorn, green Savoy cabbage, carrots, runner beans and courgette. It was beautiful and yummy and helped to ease my sore gut that had been suffering all day. See – homegrown produce is so good for you!

IMG_8758.jpg

Update: one more pumpkin left to harvest… the other plants have all turned brown and died from powdery mildew so I cut their fruits off and took them inside to cure (more information here for those who are interested: Curing pumpkins). I’m leaving the last one on to make sure it ripens more and will take it away when the plant finally has to go.

IMG_8755.jpg

Blight has hit the veg garden and the potatoes are starting to go – thank goodness it came so late this year as the main crop potatoes have managed to grow properly before the disease came. The tomatoes are going to suffer and I am expecting a lot of green ones to fall off soon but we did pretty well with the red tomatoes being grown outside this year in this once in a lifetime heatwave.

The autumn harvest of raspberries is being as wonderful as always. We had them last night for dessert along with homemade chocolate brownie ice cream and cookies and cream ice cream (recipes can be found on my Beagle Baking blog:

https://bellasbakingsite.wordpress.com/2018/08/06/chocolate-fudge-brownie-ice-cream/

https://bellasbakingsite.wordpress.com/2018/07/27/cookies-and-cream-ice-cream/  ).

IMG_8763.jpg

Extending the growing season – what to plant in autumn?

IMG_8710.jpg

Last night was probably the coldest nigh in the South East in months. The sun is now no longer reaching parts of the veg garden and it is dark sometime around 8pm. Now is the time to find something to grow in the last few months of 2018.

So what can you try growing as the weather cools down and the light fades?

  • Broad beans – Aguadulce or Superaguadulce– sow Oct-Feb, harvest Jun-Aug
  • Pea – Meteor – sow Oct-Nov, Jan-Mar, harvest May-Sep
  • Autumn planting onion sets – red Radar, brown Electric, white Snowball – sow Sept-Oct, harvest May-Jul
  • Garlic cloves – Provence Wight (Softneck), Lautrec Wight (Hardneck), Elephant Garlic – plant Sept-Oct, Jan-Mar, harvest Jun-Aug
  • Spinach – Turaco – sow Aug-Oct, harvest Jun-Oct
  • Cauliflower – All The Year Round – sow Sep-Oct, Jan-Jun, harvest Jun-Oct
  • Cabbages – Advantage – sow Mar-Oct, harvest Jan-Dec – Spring Hero – sow Sept, harvest Mar-May – Duncan – sow Sept-Oct, harvest Mar-Jun
  • Purple sprouting broccoli – Claret – plant Sept, harvest Mar-May
  • Winter lettuce – Density – sow Aug-April, harvest Mar-Jul – Valian – Sept-Mar, harvest Oct-May

Curing pumpkins

IMG_8727

Curing pumpkins involves hardening the skins to protect the flesh inside from deterioration. Do it properly and you can expect fruits to stay in top form for at least 3 months, comfortably taking you to the first harvests of next spring.

The fruit is harvested when it is uniformly orange and the rind is hard. Harvest the fruit by cutting it off the vine with a sharp knife or a pair of looping shears, leaving 3-6 inches of the stem attached to the fruit. This makes the fruit less likely to be attacked by fruit rot pathogens at the point of stem attachment.

Remove the fruits to a greenhouse or as sunny a windowsill as you can find, after  brushing off any dirt or washing in soap and warm water, drying first. Allow your fruits to sunbathe and develop a tan. This should take about two weeks for the top of the fruit then, once carefully flipped over, another two weeks for the bottom.

Pumpkins and winter squash prefer a well-ventilated, dry place. Keep the fruits raised up off hard surfaces on racks or wire mesh with a thick layer of newspaper or straw. Keeping them off the ground will allow air to circulate around the fruits while the extra padding will prevent the skin softening and becoming vulnerable to infection.

Once cured, store the pumpkins in cool, dry storage.