This week's vegetable box brought me flowers, elderflowers. And with it I made a delicious and refreshing cordial. Here is the recipe (taken from the Abel & Cole site):
It makes about 500ml - to fill 2-3 jam jars.
Ingredients:
15 large elderflower blossom heads
2 unwaxed lemons, zest pared in strips, sliced
500g caster sugar (I used 300g only)
Shake the elderflower heads to remove any errant bugs and the like, and place in a very large, heatproof bowl with the lemon slices. In a large saucepan set over a low heat, dissolve the sugar in 500ml cold water. Stir until the liquid is completely clear. Increase the heat and bring the syrup to the boil, then stir in the pared lemon zest and pour the mixture over the elderflower blossoms and lemon slices. Cover with clingfilm and set aside in a cool place to steep for about 24 hours.
Strain into a jug, through a muslin-lined sieve. Pour into little jars (should fill 3-4 jam jars) and store in the fridge for up to 1 week. Or, pour into ice cube trays and freeze the cubes until ready to use. They're perfect for picnics- just pop them into a jug with water and let them melt as you travel to your picnic spot.
It is very nice diluted with still water, sparkling water or soda.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
04 June 2011
02 April 2011
Kohlrabi
In this week’s organic vegetable box I found a kohlrabi, another vegetable that I hadn’t cooked before. Today I made a delicious spicy soup, here is the recipe:
Ingredients:
1 tbsp olive oil
1 white onion
1 garlic clove
1 dried red chilli
1 kohlrabi
1 tbsp soy sauce
1 tbsp sesame oil
1 slice of ginger
1 tsp of coriander powder
Coriander or parsley leaves
Salt and pepper
Preparation:
Fry the onions, chilli and garlic, all finely chopped, in the olive oil until soft.
Add the diced kohlrabi and cook until soft.
Add the soy sauce, sesame oil, ginger (I normally use the garlic crusher to crush the ginger, instead of chopping it), coriander powder, salt and pepper, and simmer for about ten minutes.
Mash and add the chopped coriander or parsley before serving.
I also learned that kohlrabi is very healthy: it is an excellent source of vitamin C, B6, folic acid, magnesium, copper and potassium. Kohlrabi is good for diabetics because it helps to stabilise the levels of sugar in the blood. It is low in calories and high on fibre.
Ingredients:
1 tbsp olive oil
1 white onion
1 garlic clove
1 dried red chilli
1 kohlrabi
1 tbsp soy sauce
1 tbsp sesame oil
1 slice of ginger
1 tsp of coriander powder
Coriander or parsley leaves
Salt and pepper
Preparation:
Fry the onions, chilli and garlic, all finely chopped, in the olive oil until soft.
Add the diced kohlrabi and cook until soft.
Add the soy sauce, sesame oil, ginger (I normally use the garlic crusher to crush the ginger, instead of chopping it), coriander powder, salt and pepper, and simmer for about ten minutes.
Mash and add the chopped coriander or parsley before serving.
I also learned that kohlrabi is very healthy: it is an excellent source of vitamin C, B6, folic acid, magnesium, copper and potassium. Kohlrabi is good for diabetics because it helps to stabilise the levels of sugar in the blood. It is low in calories and high on fibre.
06 February 2011
Black salsify
This week's organic vegetable box surprised me with black salsify, something I had never seen, eaten or cooked before. So, there I went, in search of an appetising recipe. It is an easy to cook vegetable and very tasty as well. I made fritters that were delicious. It was so nice I will put it on my favourites list.
Here's the recipe:
400 g black salsify
2 teaspoons of lemon juice
1 tablespoon of olive oil
Salt and pepper to taste
flour
2 tablespoons of olive oil for sauteing
2 fillets of smoked mackerel
parsley
Scrub the salsify and scrape the skin off. Steam for about 10 minutes and then mash the salsify and stir in the olive oil, lemon juice, parsley, smoked mackerel, salt, and pepper. Mix well. Shape in small flat cakes, roll in flour, and sauté in olive oil, browning first one side and then the other. If the cakes seem a bit too wet and soft, try adding some bread crumbs to the mash thicken it.
Black salsify contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. It is considered particularly suitable for diabetics.
Here's the recipe:
400 g black salsify
2 teaspoons of lemon juice
1 tablespoon of olive oil
Salt and pepper to taste
flour
2 tablespoons of olive oil for sauteing
2 fillets of smoked mackerel
parsley
Scrub the salsify and scrape the skin off. Steam for about 10 minutes and then mash the salsify and stir in the olive oil, lemon juice, parsley, smoked mackerel, salt, and pepper. Mix well. Shape in small flat cakes, roll in flour, and sauté in olive oil, browning first one side and then the other. If the cakes seem a bit too wet and soft, try adding some bread crumbs to the mash thicken it.
Black salsify contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B1, E and C. It is considered particularly suitable for diabetics.
13 January 2011
Swedes and Jerusalem Artichokes
Since I started ordering organic fruit and vegetables online, I’ve came across vegetables I hadn’t cooked or eaten before such as swede and Jerusalem artichoke which interestingly is neither from Jerusalem nor an artichoke. Each week I get boxes of seasonal fruits and vegetables delivered at home and as it is seasonal the content varies depending on what is available that week. I almost get disappointed when the box doesn’t surprise me with something new.
With these two “new” vegetables (or should I call it tubers or roots?), swede and Jerusalem artichokes, I made two delicious soups that I can’t resist sharing with you (well, share the recipes not the soup!). Swedes are very similar to turnips, they are actually a cross between turnips and kale. It has a rough skin and it is a rather ugly looking thing, but it is very tasty. Jerusalem artichokes have equally an unattractive appearance but have a delicious sweet and nutty taste.
As I didn’t know how to cook them, I went to the supplier’s website looking for suggestions. I found some nice recipes, here they are, stolen directly from Abel & Cole’s website:
Creamy Swede and Bacon
1 swede
4 rashers bacon, rinded and chopped
40 g butter (I used olive oil)
2 tbsp single cream
Salt and pepper
Peel the swede and cut into smallish cubes. Bring to the boil and then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly. Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and add the rest of the butter and the cream, mashing until creamy. Season to taste with the salt and pepper and serve immediately
Jerusalem Artichoke and Hazelnut Soup
400g Jerusalem artichokes (about 8)
1 tbsp butter & 1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
4 tbsp hazelnuts, toasted & ground
2 tbsp sherry, Marsala or apple juice (I didn’t have these so I used Port wine instead)
4 thyme sprigs, leaves only
600ml chicken or veg stock, warmed (I don’t like cooking with stock, so I put just water, salt and pepper)
2 tbsp cream (optional, I didn’t use any)
Scrub your Jerusalem artichokes clean. Otherwise, you'll end up with a really earthy (literally) taste! Use a pastry brush to get into all the little nooks.
Pop butter and oil into a pot with a wide bottom - this will help your veggies caramelise and cook faster. Place over medium heat, when the butter starts to foam, toss the onions in and cook slowly, over medium‐low heat for 15‐20 minutes, until they're really golden.
Thinly slice Jerusalem artichokes (you can leave the skin on). Add to onions, along with garlic, pop lid on. Sweat for 20‐30mins, stirring every 5mins, until they're really soft.
Add hazelnuts, stir. Splash in the sherry. Let it sizzle for a few minutes, then add thyme leaves and stock. Blitz until smooth, season and finish with cream, if you fancy - great with, but still fab without.
Bon appétit!
With these two “new” vegetables (or should I call it tubers or roots?), swede and Jerusalem artichokes, I made two delicious soups that I can’t resist sharing with you (well, share the recipes not the soup!). Swedes are very similar to turnips, they are actually a cross between turnips and kale. It has a rough skin and it is a rather ugly looking thing, but it is very tasty. Jerusalem artichokes have equally an unattractive appearance but have a delicious sweet and nutty taste.
As I didn’t know how to cook them, I went to the supplier’s website looking for suggestions. I found some nice recipes, here they are, stolen directly from Abel & Cole’s website:
Creamy Swede and Bacon
1 swede
4 rashers bacon, rinded and chopped
40 g butter (I used olive oil)
2 tbsp single cream
Salt and pepper
Peel the swede and cut into smallish cubes. Bring to the boil and then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly. Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and add the rest of the butter and the cream, mashing until creamy. Season to taste with the salt and pepper and serve immediately
Jerusalem Artichoke and Hazelnut Soup
400g Jerusalem artichokes (about 8)
1 tbsp butter & 1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
4 tbsp hazelnuts, toasted & ground
2 tbsp sherry, Marsala or apple juice (I didn’t have these so I used Port wine instead)
4 thyme sprigs, leaves only
600ml chicken or veg stock, warmed (I don’t like cooking with stock, so I put just water, salt and pepper)
2 tbsp cream (optional, I didn’t use any)
Scrub your Jerusalem artichokes clean. Otherwise, you'll end up with a really earthy (literally) taste! Use a pastry brush to get into all the little nooks.
Pop butter and oil into a pot with a wide bottom - this will help your veggies caramelise and cook faster. Place over medium heat, when the butter starts to foam, toss the onions in and cook slowly, over medium‐low heat for 15‐20 minutes, until they're really golden.
Thinly slice Jerusalem artichokes (you can leave the skin on). Add to onions, along with garlic, pop lid on. Sweat for 20‐30mins, stirring every 5mins, until they're really soft.
Add hazelnuts, stir. Splash in the sherry. Let it sizzle for a few minutes, then add thyme leaves and stock. Blitz until smooth, season and finish with cream, if you fancy - great with, but still fab without.
Bon appétit!
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