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.
Some nice little berry biscuit treats. Very simple, only uses three ingredients, vegetarian/gluten/vegan friendly. Cooked blueberries are surprisingly delicious…
-4 medium sized ripe bananas -1-3cups of porridge oats -1 cup of blueberries
Preheat the oven to 200C. Line a square tray with baking parchment.
Mash the bananas in a bowl.
Stir in the oats with a fork, a cup at a time, until the oats seem to have absorbed the banana. The mixture should cling together, like a biscuit mixture, and be a little sticky. Be careful not to overdo it with the oats so that it is too dry.
Stir in the blueberries.
Scrape the contents of the bowl onto the prepared tray. Using the fork, press down onto the mixture, smoothing it out over the surface of the tray. You want it to be thinnish and flat. Think flapjacks.
Cut the flattened mixture into squares before placing in the centre of the oven and cooking for about 10-15 minutes, or until the oats are golden brown and the blueberries are cooked.
Leave to cool on a wire rack. Store in an airtight container in the fridge.
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.