Veggi boxes.....oh la la!

Veg Box Picking, washing and packing....all in a mornings work....(when the alarm goes of at 5.30am)

The veg boxes are getting popular and for good reason... feast your eyes on these beauties..... 

 Fancy munching on some of the following....mangetout, broad beans, spinach, salad, yellow carrots, orange carrots, three different types of beetroot, pak choi, turnips, radish, courgette and parsley.

Large box- 50 francs

Small box- 30 francs 

Next delivery SATURDAY....with recipe ( there may be some Swiss Chard on the way). 

Courgette, broad bean and mange tout

Beetroot and turnips

Baby spinach and the famous salad leaves

Yellow and candied beetroot washed and ready to be packaged up

Boxes ready to be sent off

The best way with beetroot.......simple as .... enjoy xxx

The beetroot is growing well, we have red, yellow and candied to choose from....

 Roast Beetroot with thyme and garlic ( River Cafe Recipe)

Simple ingredients. Freshly pulled beetroot, lemon thyme, garlic....olive oil... salt and pepper

 Ingredients for 6 


*18 small summer beetroot
*100ml olive oil
*Maldon sea salt and black pepper
*3 garlic cloves, peeled and thinly sliced
*1 large bunch fresh thyme, picked from the stalks
*lemon juice from 2 lemons



1. Preheat oven to 220 0c
2. Prepare beetroots, wash well and cut of leaves 5cm from the bulb.
3.Cut tin foil into 18 squares, big enough to wrap around the beetroot.
4. Place beetroot in the middle of the foil, drizzle olive oil and sprinkle with garlic and lemon thyme. Add some salt and freshly ground pepper.
5. Repeat with each beetroot and wrap them up individually in their tinfoil parcels.
6. Place on baking tray for around 45 mins... depending on their size.... test by inserting a knife, they should feel soft. 
7. Serve drizzled with olive oil, lemon juice and herbs of your choice. Here I have used, dill, marjoram and borage flowers...the choice is yours! Delicious on their own with salad and a minted yogurt or served with a piece of pan fried salmon and a large glass on wine! xxx 

Getting ready to be packaged up and popped in the oven......

Ready.... and easy as.......

Trials and tweeks for a new jam... strawberry and sweet geranium...

Maybe on a shelf soon... after those all important tasting sessions.... gobble gobble!

Recipe for amazing wild strawberry muffins.... rest your batter overnight and bake off the next morning for a breakfast fit for a queen..or king! xxx

Wild Strawberry,acacia honey and almond streusel muffins.....

Ingredients

Batter

*200g Frozen Wild strawberries (or use normal strawberries or blueberries)COAT YOUR BERRIES IN A LITTLE FLOUR..THIS PREVENTS THEM BLEEDING AND COLOURING THE BATTER

*195g plain flour

*3g baking powder

*3g baking soda

*2 g salt

*96g unsalted butter

*96g sugar

*94g acacia honey

*1 egg plus 1 yolk

*1/4 tsp vanilla paste

*57g buttermilk ( add some lemon juice to milk...not as good but its the best compromise)

Streusel Topping

*120g plain flour

*120g ground almonds

*120g caster sugar

*120g cold unsalted butter cut into 1/4 inch pieces

*pinch of salt

1. Start by making your topping, combine flour,ground almonds, sugar and salt in bowl

2. Add your butter, and combine as if your making a crumble topping, do not over mix mixture, you want it fairly lumpy.

3. Place in fridge and chill ( the remains can be frozen up to 1 month)

Now for the batter....

1.Place your butter in the bowl of your kitchen aid fitted with paddle attachment

2. Cream butter on medium speed till you have the consistency of mayonnaise. 

3. Add your sugar and continue to mix, scrape down the sides of bowl until the mixture is fluffy.

4. Add your honey and continue to mix.

5. Now add the egg and vanilla paste

6. Add 1/2 the sieved flour and  rising agents,mix for 1 minute and then add 1/2 the buttermilk... repeat with remaining dry ingredients followed by buttermilk.

7.Remove the bowl, and scrape the bottom of the bowl until everything is well combined.

8. Transfer the batter to a covered container and refrigerate overnight.

THE FUN PART...making the muffins!

1. Preheat your oven to 210 0c

2. Line your muffin pan with papers.

3. Remove your batter from the fridge and let it soften a little..around 10 mins.

4.Stir in your frozen berries and then spoon the batter into your  muffin papers... be generous...stop just before the top.

5. Sprinkle your almond streusel on top.. about 3 tbsps.

6. Place in oven and REDUCE THE TEMPERATURE TO 160 0C.

7. Bake for 20mins and then turn the tray... set your timer for another 10 mins and check if the muffins are ready (they are ready if an inserted skewer comes out clean). They can take between 30mins- 40 mins depending on the oven) 

8. Allow to cool then enjoy with coffee, tea...or whatever takes your fancy!

A Gardener's life....

Getting ready to transplant more seeds

Tomatoes...Coeur de boeuf, comue des andes, green zebra, gardeners delight cherry tomato, black russian, yellow cherry and san marzano. 

Potatoes looking good!

Beautiful courgettes

Runner beans

Mangetout

Another busy week in the garden, the patch is starting to look green and pretty lush now! The mange tout , potatoes and tomatoes have all started to flower.... however right now the star of the show has to be the courgette. Not only stunning to look at but beautiful stuffed with quinoa and served with a homemade tomato sauce ( recipe coming soon). Super healthy and perfect for these warm summer evenings.

Braised lentil, Tomato, Spinach and Radish Salad...The recipe...perfect for a summer's evening!!

Lentil, Drowned Tomato, Radish and Spinach Salad

Serves 4 as a starter


 200g puy lentils
 200g tomatoes
 1 courgette
 1 bunch of radishes
 2 cloves of garlic
 2 sprigs of thyme
 20 g mint
 30 g flat leaf parsley
 10 g tarragon
 feta or any other cheese of choice (a hard goat's cheese would work too)


1. If using dried lentils, cover in cold water, add a little olive oil, and some aromats. ( Normally carrot, celery, bay, onion and thyme) The lentils will absorb the flavours whilst they are cooking.

2. Gently cook till the lentils are soft but still have a little bite.

3. Prepare the tomatoes, cut in half and place in a small baking tray, cut side down. ( the tomatoes should fit neatly). Cover generously with good olive oil, about half way up each tomato ( this will form a sauce for the lentils). Add the sliced garlic and a few thyme sprigs. Cook at 170 oc for 30 mins. Set aside.

4. Slice your courgette, salt and leave aside for 10 mins. ( This will remove the moisture) Wash the salt off then pat dry.

5. Heat a griddle pan till super hot, add the courgettes and chargrill each side, until your have nice deep coloured lines.

6. Chop all herbs finely and slice radishes.

7. Now compose salad. Mix the tomatoes and their juices through the lentils ( add little by little) to a correct consistency is achieved. Mix in the chopped herbs and spinach. Check for seasoning

8. Layer up on plates, with your lentils and then the chargrilled courgette, radish and feta on top.

Next batch of salad leaves are ready!! Contact me for more information!