NEW SELF-HELP BOOK: Finding Rays of Sunshine

Newest (albeit lowest quality, most cheesy and random) self-help book is now available…

Have you ever felt down-in-the-dumps, stuck-in-a-rut, blue? We all have. Sometimes it is hard to shake it off. We are all looking for happiness but it is good to have a starting point. That is what this self-help book is. Listing ideas that could help you to feel light and enthusiastic about life, I am here to offer a helping hand to guide you behind those dark clouds while we look for rays of sunshine.

https://www.amazon.co.uk/Finding-Rays-Sunshine-Hope-better/dp/1720356521/ref=sr_1_5?ie=UTF8&qid=1529131727&sr=8-5&keywords=isobel+murphy

 

Parsley

Growing your own herbs can be easy and take up little space. You can grow most of them all year round, indoors and outdoors, and can freeze any sudden gluts.

Parsley is my favourite herb (I’m not very herby, let me just quickly say).

IMG_2582.JPG

 

Parsley is a species of flowering plant in the family Apiacea native central Mediterranean. The word “parsley” is a merger of the Old English petersilie (which is identical to the contemporary German word for parsleyPetersilie) and the Old French peresil, both derived from Medieval Latin petrosilium.

Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. The two main groups of parsley used as herbs are curly leaf (i.e.) (P. crispum crispum group; syn. P. crispum var. crispum) and Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum); of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavour, while curly leaf parsley is preferred by others because of its more decorative appearance. A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery.

parsley-easy-living-30apr13_iStock_b.jpg
Curly Leaf Parsley (picture from internet)

The Ancient Greeks associated parsley with death as it was supposed to have sprung from the blood of Archemorus, whose name meant ‘Forerunner of Death.’ Homer tells the tale of chariot horses being fed parsley by warriors prior to battle in hopes of making the animals more light of foot. Victors at funeral games, athletic contests held in honor of a recently deceased person, were crowned with parsley. The saying ‘to be in need of parsley’ was saying that someone was terribly ill and not expected to survive. Greek gardens often had borders of parsley and rue which led to the saying “Oh! we are only at the Parsley and Rue” to signify when an undertaking was in contemplation and not fully acted upon.

The Romans did not generally eat parsley either but they did wear garlands of parsley on their heads during feasts to ward off intoxication. Parsley was kept away from nursing mothers because it was thought to cause epilepsy in their babies.

Old culture said that the slow and unreliable germination of parsley is because the seed goes nine times to the Devil and back before coming up. The ungerminated seeds are the ones that the Devil keeps for himself. The belief went even further, claiming that only if the woman was master of the household would parsley start to grow. In Suffolk, it was thought sowing Parsley seed on Good Friday would ensure the herb coming up “double”.

Like Ancient Greece, parsley was also associated with death in England. A common saying was ‘Welsh parsley is a good physic’ as ‘Welsh parsley’ signified the gallows rope. In Surrey and in other southern English counties it was said, “Where parsley’s grown in the garden, there’ll be a death before the year’s out.” It was also believed that if someone cut parsley, they would be later crossed in love. In Devonshire, it was believed that anyone who transplanted parsley would offend the ‘guardian genius’ who presides over parsley beds. The evil transplanter or a member of his family was thought to be punished within a year and in Hampshire peasants feared giving away parsley as it would bring ill-luck upon them.

Parsley history includes its use as an antidote against poisons. Sources suggest that parsley’s ability to counteract the strong smell of garlic was a possible source for this belief and usage. Parsley was used historically in veterinary medicine. Farmers once thought that parsley prevented a number of diseases in sheep and would plant fields of it to keep their flock healthy. The strong aroma would unfortunately attract an overabundance of rabbits which would come from long distances to eat the parsley leaving many farmers to fence in their fields.

Parsley2.jpg
Flat Leaf Parsley (picture from internet)

If you intend to grow your parsley indoors, you can sow the seeds at any time of the year. Sow thinly, 0.5cm deep, in small pots of compost. Water well and place in a light, warm position and keep the compost moist. Plants can be grown on a light windowsill. Or you can sow outdoors, March-July. To grow outside, sow thinly, 1.5cm deep, directly where they are to grow. Seedlings should start to appear in 14-21 days. When they are large enough to handle, thin outdoor plants to 20cm apart. Keep moist and weed free. Or we do sow ours indoors and then transplant outdoors when the frosts have cleared. Parsley is great for sowing between other crops. The leaves of indoor plants can be picked at any time and those from outdoor plants, from May. Take a few from each plant so they regrow quickly.

Parsley’s volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. The flavonoids in parsley, especially luteolin, have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood. Parsley is an excellent source of vitamin C and a good source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene). Parsley is a good source of folic acid, one of the most important B vitamins. While it plays numerous roles in the body, one of its most critical roles in relation to cardiovascular health is its necessary participation in the process through which the body converts homocysteine into benign molecules.

Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for them to consume, but consuming excessively large amounts may have uterotonic effects.

Another type of parsley is grown as a root parsley the Hamburg root parsley (more coming soon…). This type of parsley produces much thicker roots than types cultivated for their leaves. Root parsley is common in central and eastern Europe cuisine where it is used in coups and stews or simply eaten raw, as a snack (similar to carrots). We’ve found the easiest way of using it is roasting chunks like parsnips and eating a medley of homegrown roasted veg: carrots, parsnips, Hamburg root parsley and celeriac.

Parsley is widely used in European, Middle Eastern and American cooking. Curly leaf parsley is often used as a garnish (which is my favourite way of using it): in central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups and stews.

IMG_6933

Here are two recipes that include parsley: one I’ve already posted a while ago, Mum’s Fish Pie, the other is for any fellow veggies, Baba Ganoush which is the most delicious dip ever when parsley is sprinkled on top…

Mum’s Fish Pie

Original link to blog post here: Recipe: Mum’s Fish Pies

(Serves 6)

For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese

For the filling: – 50g butter – 1/2 onion, finely sliced – 1 giant clove of garlic, finely diced – 1 cod fillet – 3 large tomatoes – 150ml double cream – Handful of parsley leaves

Additions: – Handful or parsley – Handful of chives

  1. Preheat the grill to high or the oven to 200C.
  2. Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into another pan for boiling the tomatoes later. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
  3. For the filling: melt the butter in a large frying pan. Fry the onion until it is golden brown. Add the garlic a fry briefly. Turn the heat down to low and add the cod fillet, letting it warm in  the butter mixture.
  4. Meanwhile, bring the old potato water to a rolling boil. Briefly dunk the tomatoes, whole, into the water for a couple of minutes so that the skins sag and are ready to peel off. Remove and place in a bowl and allow to cool before breaking them up into pieces.
  5. Pour the double cream into the fish mixture, stirring it in so that it is combined. Add the parsley leaves, shredded into pieces. Remove from the heat straight away and continue to stir for a couple of minutes. Stir in the tomato pieces.
  6. To assemble: scrape the fish mixture into the bottom of a large ovenproof dish. Put a thick layer of mashed potato on top and cover it with grated cheddar cheese. Cook under the grill for about 10 minutes or in the oven for about 30 minutes, or until the top is golden brown and cooked.
  7. Serve with lots of vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. Scatter the parsley, torn over the top along with cut up chives.

IMG_3142

Baba Ganoush 

(Serves 4)

-1 aubergine -3 small garlic cloves – ½tsp salt – Juice of 1 lemon – 1tbsp tahini paste – 1 ½tbsp olive oil -1tbsp chopped parsley – Black pepper – Flat breads, like maneesh or pitta breads, to serve – Mixed salad, to serve

  1. Heat the grill to high. Prick the aubergine with a fork and grill, turning occasionally, until the skin is charred and blackened all over and the flesh feels soft when pressed. Leave to one side until cool enough to handle.
  2. Crush the garlic. Tip into a food processor, add the lemon juice, tahini and olive oil and combine. Season with black pepper.
  3. Cut the aubergine in half, scoop out the soft flesh and add to the mixture. Combine well so it is a smooth paste.
  4. Spoon into a serving dish and top with a grinding of black pepper and parsley. Serve with bread and salad or it goes great with rice and as a topping to potato.

IMG_6867.JPG

 

More recipes with parsley- available below!

Stuffed Aubergines (Vegetarian), parsley is great on curries like this Aubergine (Eggplant) Curry, used in stocks for soups Egg Drop Soup with Vegetable Stock and in Homity pie along with Leeks.

Blackberry Curd Cake

So… making raspberry curd and it using to make a pink cake just wasn’t fun enough. I had to try blackberries too!

We’ve had such a good harvest of blackberries this year thanks to the delightful rain we have in Surrey currently. Really, it can stop now, we’d like summer back please.

I made good use of the harvest by trying to make another berry curd.

IMG_6452.JPG
Stirring the blackberries into the curd

IMG_6455.JPG

IMG_6477

After making the curd I tried to create another fruit curd cake. I was afraid that it was going to be quite bitty because blackberries have so many seeds, but honestly I didn’t even really notice it. It tasted very fruity, was a pink/purple colour with dark purple speckles from the bits of berries. The cake had a crusty top but a soft, light sponge. It was very quick and easy once the curd was made.

IMG_6468

IMG_6471

If you don’t fancy the cake or have far too much curd left over, try using it as a topping to ice cream – my brother recommends it!

IMG_6485

IMG_6458.JPG

Blackberry Curd

– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 200-300g blackberries

  1. In a pan, whisk together the yolks and sugar until combined.
  2. Mix in the butter and lemons. Over a low flame, whisk the mixture, as if you are making custard, until it has thickened. This should take 20-30 minutes.
  3. Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
  4. Leave it to cool completely before using it in a cake, spreading it on bread, or storing it in preserved jars in the fridge for up to a month.

IMG_6480

Blackberry Curd Cake

– 75g butter – 150g sugar – 2 eggs – 150g self-raising flour – 1 tsp baking powder – 6 tbsp blackberry curd

  1. Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
  2. Beat the butter and the sugar together in a bowl until creamy.
  3. Mix in the eggs, followed by the flour and baking powder.
  4. Finally, mix in the curd until thoroughly combined.
  5. Scrape the contents of the bowl into the prepared tin. Bake in the oven for 1 hour. Test to see in the cake is cooked by inserting a skewer into the centre. If it comes out clean, it is done.
  6. Leave the cake to cool in the tin before transferring it to a wire rack.
  7. Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.

Here is the link to my Raspberry Curd Cake and my Lemon Curd Cake

 

Leeks

IMG_3563.JPG

Leeks are a member of the Allium family, making them related to garlic and onions but they have a much subtler, sweeter flavour. They can be used to enrich soups (think leek and potato soup) or stews and they partner well with potato or cheese (recipe later on). The edible part of the plant is a bundle of leaf sheaths, what we would call the stem or stalk. Historically many scientific names have been used for leeks but they are now all treated as cultivars of Allium ampeloprasum.

Leeks have been cultivated at least since the time of the ancient Egyptians and are depicted in surviving tomb paintings from that period. Dried specimens from archaeological sites in ancient Egypt as well as wall carvings and drawings, led Zohary and Hopf to conclude the leek was a part of the Egyptian diet from at least the second millennium BCE onwards. They also allude to surviving texts that show it had been also grown in Mesopotamia from the beginning of the second millennium BCE. The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porrophagus (leek eater). He is reported to have thought that eating leeks would improve the quality of his singing voice.

The leek is one of the national emblems of Wales worn along with the daffodil (in Welsh the daffodil is known as ‘Peter’s leek’, Cenhinen Bedr) on St David’s Day. According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. Shakespeare refers to the custom of wearing a leek as an ‘ancient tradition’ in Henry V. The 1985 and 1990 British £1 bear the design of a leek in a coronet, representing Wales. It is used in the cap badge of the Welsh Guards, a regiment within the Household Division of the British Army.

IMG_3564.JPG

Start sowing early or late harvesting leeks in small seed-trays undercover in good compost March-April, 3cm apart. Plant out in June or July. It is a particular process: tease the leek (should be about 20cm tall), make a hole 15cmish deep with a pencil and lower the leek gently into it, being careful of the roots. Keep the plants about 15cm from neighbours, 30cm apart. Fill the holes with water – it is important to water baby leeks frequently.

If you are after a larger ratio of white to green, earth the leeks up a little to encourage this.

Harvest September-May (earlier for baby leeks, pick them the size of spring onions during the summer months). Leeks are good hungry gap fillers during winter as they can survive the cold frosty months.

Leave a few to flower through the late spring and into the summer for beauty and seed for the following season but be aware that they won’t replicate the original variety unless that is the only variety you are growing.

The variety I sowed this year was ‘Blue Lake’ bought from the Real Seeds Company and they did really well and I will be sowing them again next year. Other popular varieties are ‘King Richard’ (very early), ‘Monstruoso de Carentan’ (early), ‘D’Hiver de Saint-Victor’ (late), ‘Saint Victor’ (late) and ‘Hannibal’ (early).

I planted my leeks along with my celery and celeriac as I read once that they made good intercropping veg – they both like damp soil so I suspect it makes sense. Otherwise plant them where you are sowing roots or other onions or after potatoes is recommended.

Rust (orange or brown blotches on the leaves) can affect your harvest but usually only decoratively. Seaweed or comfrey feed helps prevent it but rotating your crops is the best way of minimising the problem.

IMG_3830.JPG

Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek.

To clean your harvest leeks, slit them along the length of the green part at intervals and immerse in cold water to tease out the soil.

Leeks are an excellent source of vitamin C as well as iron and fibre. They provide many of the health-giving benefits associated with garlic and onions, such as promoting the functioning of the blood and the heart.

One recipe I have been using our leeks in this year has been Homity Pie: a traditional British open pie. It is essentially a pastry case containing a mixture of potatoes and leeks with cheese. Its origins go back to Land Girl’s of World War II when the restrictions of rationing made it difficult to come up with a hearty dish to feed the land workers. At one point, the cheese ration was a mere ounce (28g) per person per week. Nowadays, we don’t need to worry about that and using plenty of cheese hides the vegetables from children allergic to green…

IMG_3732.JPG

IMG_3734.JPG

 

IMG_3831.JPG

Homity Pie

(Serves 8)

For the pastry:

– 150g plain flour – Pinch of salt – 75g unsalted butter – 1 egg yolk – 1 tbsp cold water

For the filling:

– 350g waxy potatoes, such as ‘Charlottes’ – 10g salted butter – 1 tbsp sunflower oil – 1 large onion, sliced – 1-2 leeks, sliced – 1 large garlic clove, diced – 175g grated cheddar cheese – 1tbsp chopped parsley – 1tbsp thyme leaves – 1 tbsp double cream – Salt and pepper – 3tbsp breadcrumbs – 3tbsp grated parmesan cheese

Make the pastry: In a large bowl, add the flour, salt and butter. Using your fingertips, mix the ingredients together until they resemble fine breadcrumbs. Make a well in the centre and add the egg yolk and the dash of cold water. Using a wooden spoon, bring the ingredients together until they start to form a dough – if it is too dry add more water, too wet add more flour. Once you have made a dough, using your hands, knead it together into a ball. Put to one side while you make the filling.
Preheat the oven 200C. Bring a large pan of water to the boil. Scrub the potatoes and cut them into 2cm pieces and place in the boiling water and leave until cooked through. Drain and set to one side to cool.
Put the butter and oil in a frying pan and add the onion and leek, frying until soft and tender before stirring in the diced garlic and removing from the heat.
In a VERY large bowl, add the potatoes and contents from the frying pan, mixing together with the grated cheddar cheese, parsley, thyme and double cream. Season with salt and pepper.
Line a 20cm tin with baking parchment. Remove the parchment and place the pastry in the centre. Roll it out with a rolling pin so that it is a large circle. Place it inside the tin so that the pastry is evenly going up the sides of the tin halfway all around. Scrape the filling into the pastry case, smoothing down the top. Mix the breadcrumbs and parmesan together and sprinkle over the top.
Cook in the oven for 40 minutes until the pastry is cooked and the top is golden brown. Leave to stand for 5-10 minutes before serving with a leafy salad.

IMG_3839.JPG

IMG_3843.JPG