Here is a little winter/autumn warming treat to see you through January and February, and a great way of using apples left over in storage from the harvest of 2018.
Mum’s Baked Apples
-6 large baking apples -3/4 cup dark brown sugar -1/2 cup raisins -1/2tsp ground cinnamon -1/4tsp grated nutmeg -1tbsp butter
Preheat the oven to 180C.
Wash and core apples, then remove a 1-inch strip of peel around the middle of each. Arrange the apples in a baking dish, 2-quart shallow.
Combine the brown sugar, raisins, cinnamon, and nutmeg in a small bowl. Carefully fill the center of each apple and dot with 1/2tsp of butter.
Add just enough water to the baking dish to cover the bottom. Bake, uncovered, for 45-60 minutes, or until the apples are tender (larger ones will take longer). Baste the apples with the juices occasionally.
Serve the apples warm. Left-overs can be stored in an airtight container in the fridge.
But it is getting tricky to get the courage up enough to venture out into the heat trap in the veg garden to pick the fruit.
Someone told me this has been a really good year for strawberries, all due to the time the rain fell this winter (which I thought was all the time. Incessantly. Non-stop). It has certainly been a good strawberry year for us. I’ve been eating them all the time for last couple of weeks.
On top of the strawberries, the raspberries have taken off, along with the red currants, boysenberries, jostaberries and the blackcurrants. I think I almost had a breakdown end of last week due to the overwhelming amount that needed to be picked.
Strawberries are those red gems in the veg patch. They are so good for so many different recipes. You have Strawberry Jam, Strawberry and Rhubarb Jam, Strawberries and Elderflower Cake. Strawberries are amazing with natural Greek yoghurt, chocolate cake (which we have been having a lot of, of course), chocolate mousse, mashed with banana (oh, childhood), banana and strawberry smoothies. But one of my recent-ish discoveries has been how good strawberries go with just plain old vanilla ice cream.
It is no surprise that they go wonderfully well with some food chocolate ice cream (because what doesn’t go well with chocolate ice cream?), but as I am not someone particularly ecstatic about the idea of vanilla ice cream, I was very surprised when I had to eat it for dessert at one time in my life, how well the mixture went together.
The subtle vanilla twang and the creamy consistency of the ice cream got marvellously with this juicy berry, but it also looks so spectacular together: the red and white colours mixing together.
I have been replicating that dreamy match lately with some homemade vanilla ice cream (oh yes, I have recently discovered how yummy and easy it is to make ice cream, even without an ice cream maker).
So, lots of strawberries? No problem! Here is your next recipe…
It has been another busy week of weeding, feeding, planting out, watering etc. in the garden. We just picked our first wild strawberries yesterday, which was very exciting, and I have just picked our first cucumber today, even more exciting! It will be going with the lettuce and radishes we harvested for salad with our spaghetti and parmesan tonight.
But I’ve got another recipe for you today…
I love growing Spanish tree cabbage, seeds available from the Real Seed Company. This is the third year the original sowings have been standing and producing. They make a great green for humans and animals alike.
If you want to familiarise yourself with this easy to grow and care for veg, then take a look at my post about Tree Cabbage.
For now, here is a little recipe to inspire you to try growing it.
Halloumi and Tree Cabbage
-250g halloumi cheese -10 large leaves of tree cabbage -Olive oil, for frying
Cut the halloumi cheese into chunks.
Rip the tree cabbage leaves from the stalks and into smaller pieces.
Warm the olive oil in a frying pan. Add the halloumi. When it is browning on one side, flip over to brown the other. At the same time, add the shredded leaves.
Cook until the halloumi is browning and the tree cabbage is turning crispy. Serve as a starter or side dish.
Sometimes you just need a really quick, easy meal to make at the end of the day. Or the middle of the day.
But wouldn’t it be great if it was actually pretty nutritious too? Or even better, using things you could possibly grow yourself?
I love making meals where everything can be grown in my own garden. It is sad, but I get very over-excited about it.
Here is one, really quick and easy idea to try…
Microwaved Potatoe with Mushrooms and Tomatoes
-1 medium/large potato -Knob of salted butter -2 large tomatoes -4 button mushrooms -Salad or green veg, to serve
Poke holes in the potato and put it in the microwave for about 10-20 minutes, depending on the heat of the microwave. Keep checking – when it feels squishy all over, it is done.
Melt the butter in a small saucepan or frying pan. Chop the mushrooms into fine pieces and gently fry in the butter.
Chop the tomatoes up into chunky pieces and add to the frying mushrooms. Stir and leave to fry on a low heat for a few minutes. Once the mushrooms are darkened and the tomatoes are cooked, remove from the heat and serve with the potato and some salad or green veg.
We’ve had some sad looking butternut squashes staring at us in the kitchen for a while and I finally took pity and tried out making my own quick tagine-styled dish. It is really good and not at all hard so give it a go if you have a squash glowering at you from the fridge!
Butternut Squash and Chickpea Tagine
-1 small butternut squash/ 1/2 a large one -1 onion, finely sliced -Olive oil, for frying in -1 garlic clove, finely diced -16 cherry tomatoes or 4 large tomatoes, sliced -450g cooked chickpeas -Rice, to serve -Greens, to serve
Cut up the butternut squash and remove the peel. Cut into fine chunks and fry in the olive oil with the onion, continually stirring so that the squash cooks, but does not burn. Fry for about 5-10 minutes, or until the squash is browning slightly and is cooked through.
Add the diced garlic followed by the tomatoes. On a high heat, stir the mixture like you did when frying the squash. You want the tomatoes to start to break down and release their juices, but not to burn. This could take between another 5-10 minutes.
Add the chickpeas and mix in well.
Serve with rice and greens. Also lovely with sweet potato.
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… 🙂
Lentils, potatoes, runner beans and cranberry sauce
-4 medium sized potatoes -250g red split lentils -8 serving spoons worth of runner beans -4 generous tsp of cranberry sauce, to serve
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.
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.
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.
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.
-1 medium sized potato -2 serving spoons of Brussel sprouts -1-2 generous tsp of cranberry sauce
Preheat the oven to 200C.
You have the option to either boil or microwave your potato. If you are boiling, cut the potato up into large chunks and place in a pan of boiling water. Cook for about 10-15 minutes or until the potatoes are soft a cooked through. If you are microwaving it, pierce holes in the skin and microwave for approximately 10-15 minutes, or until the potato feels soft when squeezed.
Bring a pan of water to the boil and place in it the Brussel sprouts that have had their outer leaves removed and crosses stamped at the bottom of the stems. Boil for about 8 minutes or until soft.
In an oven proof container, layer the potato, followed by the Brussels. Smear the cranberry sauce over the top, with the option to mix it in.
Bake in the oven for 10 minutes. The cranberry sauce will be hot an bubbling.
Serve with a side of fried mushrooms or cheese for protein.