#food waste, Cookery, Food, Love your leftovers, recipes, vegetables, Vegetarian

Let’s love lettuce

Hi again gluttons. here I am again hoping to tickle your fancy or fan your flames with with gluts of lettuce!

This week a friend of mine enquired “would you like a lettuce”? Now, I’m as enamoured with green leaves as the next man – or woman-, but a crate of them?  My flames were duly fanned, I was overwhelmed with gluttony and the creative juices began to flow.

Serve with fresh crusty granary bread and a large glass of Chardonnay.

GREEN EGGS.    Serves 4    V.   4, Ramekin dishes, Baking Tray, Pre-heated Grill

4 Fresh Free range eggs, soft boiled. Shelled.

3 Little Gem lettuce or other crunchy variety. Shredded.

25g butter.

1 wineglass of White wine or veg stock

2, shallots, finely chopped.

Butter 4 ramekins, place on an oven proof baking tray.

Melt butter in a pan fry the shallots, until soft, but not brown. Add the shredded lettuce, pour over the wine or stock, cover with baking paper and a lid. Simmer for 4-5mins. Remove from pan, season and divide between the 4 dishes. Place the eggs on top of each dish.

Sauce.

25g Butter.

1 Rounded tbspn plain flour

100g Blue Cheese, use up those left over bits lurking in the fridge.

400ml Milk, warmed.

Melt the butter, add the flour, cook stirring for 2 mins.

Slowly add the warmed milk, continue to stir until the sauce thickens.

Remove from the heat and crumble in the blue cheese. Season to taste.

Divide the sauce between the 4 dishes & sprinkle with browned bread crumbs or crushed potato crisps.

Place under a hot grill until golden brown. Serve at once sprinkled with chopped chives.

Sit back with your glass of wine and congratulate yourself on using up your leftovers and glut of lettuce.

Until next time. Enjoy.

#food waste, Cookery, Food, Gluten free, healthy eating, Love your leftovers, recipes, vegetables, Vegetarian

Glutton for punishment.

Veg, vegetables, vegetarian
Courgettes, Courgettes, Courgettes

I know, you’ve spent all that back breaking time in the garden, tilling the soil, weeding and watering, proudly growing your own food and what do you end up with???

You glutton for punishment you. You end up with a glut!! Ok, those first pickings where a joy. Boasting to your friends over Sunday lunch served with your home grown veg, but after the fourth meal served with a side of courgettes you are begining to have had enough.

Let me see if I can help you with your problem. Below I have given you a couple of recipes and a few suggestions on what you can turn your excess of courgettes into.

COURGETTE & CARROT SALAD.  GF/ DF/ V   Serves 4-6 Allergens: Nuts

4, Large Courgettes, Very thinly sliced. ( Use a mandolin )

2, Large Carrots, Scrubbed and either thinly sliced or cut into match sticks.

8, tbspns Home made french dressing.

Combine the above together in a large serving bowl & allow to stand for a few hours.

When ready to serve add:

100g Pitted Black Olives

100g Pine nuts

Large hand full of fresh oregano, chopped

Sprinkle over:

100g Shaved Parmesan cheese.

Serve as a light lunch with crusty homemade granary bread, as a starter or as a side dish to accompany a meal.

If you have a fancy for some hot courgettes

Heat

1 tbspn Rapeseed oil in a wok

Add

4 Chunky sliced Courgettes

2, Cloves Garlic, Crushed

Handful of  Mint & Lemon Thyme finely chopped

Shake to coat the veg. Cover & cook over a medium heat, for 5 mins shaking occasionally

Serve sprinkled with lemon juice, chopped mint & lemon thyme & seasoning.

Other suggestions you may want to try:

Courgette & Feta Fritters

Courgette Soup.

Ratatoullie

Stuffed Courgettes

Courgette & Mushroom Fritatta

Courgette & Oregano Jelly. Lovely with Lamb

Well guys. That’s all for now, until next time when the subject of gluts will be tomatoes.

#food waste, Cookery, Gluten free, healthy eating, recipes, Vegetarian

Food Waste Fodder.

Hi Foodies. Here’s some food for thought. Our food costs us our hard-earned cash. Why do we throw it away?  Hopefully through this series of blogs, I can give you some ideas to save money and provide you with some delicious, homemade healthy food made using leftover food.



SPICED SWEET POTATO & COCONUT SOUP.

Serves 4-6. Gluten free, Dairy Free, Vegetarian, Vegan. High Fibre, Part of your 5 a day.

INGREDIENTS.

3 tbspns Veg Oil.

1kg Sweet Potatoes. Peeled & Chopped

2. Carrots chopped

2. Onions. Peeled & chopped

3. Sticks Celery. Chopped

1. Chilli. Deseeded & chopped.

1. tspn Ground Cumin

2. tspns Ground Coriander

1 Tin of Tomatoes or Left over soft fresh tomatoes

1 Tin Coconut Milk

1 Ltr Vegetable Stock.

2 Cloves Garlic Chopped

Seasoning to taste & Fresh Coriander to Garnish

METHOD

In a large saucepan heat the oil over a medium heat. Add the onion, sweet potato, celery, and carrots. Cover with a lid and fry for 10 mins, stirring occasionally.

Add the ground spices & fry for a further 5 mins, stirring.

Add the Coconut Milk, Tomatoes, Garlic & Veg Stock. Bring to the boil, lower the heat, cover & simmer for 30.mins or until the veg is tender.

Using a stick blender, puree until smooth. Season to taste. Gently reheat & serve garnished with the fresh coriander.



If the soup is to thick it can be thinned by adding more stock. If you prefer a more chunky soup, puree less, leaving chunky bit in the soup.

Alternatively. use less stock in the recipe to make a thick sauce, which you could use to add leftover, chicken or pork. Serve with rice, noodles or what ever takes your fancy.

Until next time foodies. #loveyourleftovers.

Soup Coconut & Sweet Pot

#food waste, Cookery, Food, healthy eating, Love your leftovers, recipes, Vegetarian

Food Waste. Paws for thought

Are you being driven Bananas?

Bananas

Food Waste. Love your Leftovers

Hi again Foodies. Does your fruit bowl often look like this?  Mangy looking bananas that no-one wants, or the half mouldy furry apples. What are you going to do with them? Throw them in in bin adding to the mountain of food we waste each year or make them into a delicious high fibre pud, which will have your family begging for more.

The recipe below is of my own creation, which I served in my cake shop last week. Served warm, straight from the oven topped with a scoop of my homemade rich custard Gelato it had the customers drooling & begging for the recipe. I told them if they followed this blog it would pop up one day. So, if you are out there reading this, here you are. Please leave me a comment below & let me know you have made it.

BANANA STREUSEL CAKE.

Makes 1 23 cm Cake.  Oven temp 375f .180C Gas Mk 5.

Vegetarian. Contains Gluten & Dairy.

INGREDIENTS.

3 Large ripe bananas, peeled

225g Self Raising Flour

1 level tsp Baking Powder

75g Castor Sugar

75g Butter, Chopped into pieces.

1 egg

150ml Set Plain Yoghurt.

1/2tspn Cinnamon

METHOD

Put flour, baking powder, cinnamon & sugar into a food processor, fitted with the knife blade. Pulse to mix. Add the butter & pulse until the mix looks like fine breadcrumbs.

Lightly beat together the egg & yoghurt, pour onto the mixture in the processor all at once along with the bananas. Pulse until the ingredients are well blended & form a smooth batter.

Pour into a lightly greased spring form cake tin, levelling the surface.

PREPARE THE TOPPING

Mix together 50g melted Butter, 50g Oats & 100g Soft Brown Sugar. Mix together with a fork, until crumbly & sprinkle over the top of the cake.

Bake in the centre of the oven for 35-40 mins until golden.

Cool in the tin for 5mins & serve.

Cake Banana Best

Enjoy baking foodies, until next time Love your Leftovers. Say No to food waste.