Tag Archives: vegetarian

Week 42 2016

One of the seasonal menus from this week:

Hearty Cabbage Soup (V, GF)
Braised Cannellini Beans (V, GF)
Devilled Tomatoes (GF)
Light Rye & Spelt Bread (V)
Green Salad (V, GF)

(If the dishes have a link to a recipe, they are underlined.
If they are not underlined, there’s no link, but I’ll do my best to get them on here!)

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Chocolate Beetroot Cake (a garden bonus!)

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The family version, with blueberries from our bushes.

One of the many injustices of life is the over-the-top abundance of food from the garden –that you must attend to before it goes bad – which arrives when you would rather be whiling away the brief end-of-summer days by the sea, or a pool, or really anywhere but the kitchen. I love warm weather, and if I am deprived of any of it for the brief time it arrives on this little island, in this particularly rainy village, I get a little disgruntled.

Well, I say that, but I also happen to love the kitchen. Lucky for me that I can earn my living doing what I love, but even I can be a little daunted by 30 or 40 kilos of beetroot arriving in the college kitchen with the gardeners’ pleas to use it all up. My friend Ruth went to work making pickles and chutneys, and we both cracked on with the boiling, peeling, slicing and bagging of beetroot, ready to freeze and to be used later in the year, when the gardens have given up all their bounty for a long winter’s nap.

In amongst all this beetroot madness, we had a call for a birthday cake. I think you may see where I’m going with this.  Continue reading

Harissa, Rose Petals & Cereal Woes (a snapshot of life)

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The other morning the Oldest and the Son were having breakfast and the subject of cereal came up. Or perhaps I should tell it like it is. They were arguing over who owns the cereal. Continue reading

Week 18 2016

One of the seasonal menus from last week:

Tunisian Tomato & Chickpea Soup (V, GF)
Purple Sprouting Broccoli with Sautéed, Olives, Garlic & Lemon (V, GF)
Roasted Potatoes with Harissa (V, GF)
Spring Onion Rolls (V)
Green Salad (V, GF)
Blondies

(If the dishes have a link to a recipe, they are underlined.
If they are not underlined, I’ll do my best to get them on here!)

Week 16 2016

One of the seasonal menus from this week:

Spicy Carrot Peanut Soup (GF, V)
Purple Sprouting Broccoli with Egg, Chili & Capers (GF, DF)
New Potato Salad with Caramelised Onions, Olives & Marjoram (GF, V)
Baguettes with Sesame, Poppy & Fennel (V)
Fresh Garden Salad with Vinaigrette (GF, V)
Tropical Mini Muffins (DF)

(If the dishes have a link to a recipe, they are underlined. If they are not underlined,
I will – hopefully – get the recipes on the blog soon.)

Week 13 2016

One of the seasonal menus from this week:

Spicy Chickpea Soup (GF, V)
Cauliflower & Purple Sprouting Broccoli with Chillies, Garlic & Olives (GF, V)
Savoy Cabbage Salad with Onion and Tomato Vinaigrette (GF, V)
Garden Salad & Vinaigrette (GF, V)
Flatbread with Wild Garlic Pesto (V)
Blondies

(If the dishes have a link to a recipe, they are underlined. If they are not underlined,
I will – hopefully – get the recipes on the blog soon.)

 

Citrus Fool Dessert (looking a gift horse in the mouth)

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With whipped cream, Seville orange curd and cherry compote, what’s not to like? And it’s easy to make!

A couple of weeks ago, one of our former students showed up at the college and started stacking up crates and crates of Seville oranges. Eighty kilos of Seville oranges. One hundred and seventy-six pounds of Seville oranges.

These oranges were free for the asking, and he thought that since we made marmalade for the college every winter, we might want to make a bit more. Let me tell you, that’s a lot of marmalade.

We were a bit daunted, and we immediately set to work on one of the boxes, which yielded 27 litres of chopped oranges, juice and water, later to be boiled with equal amounts of sugar to become quite a bit of marmalade for our store cupboard. Only seventy kilos to go. Continue reading