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Cooking (10 posts found)

Sorrel Crêpes with Asparagus

11 months ago by ishbel

With such a short growing season Asparagus deserves to be treated well. If you are unfamiliar with "Compleat" eating or "root to shoot" cooking, the idea is to eat all edible parts of produce. Sorrel Crêpes with Asparagus garnished with a pesto made fro...

Preserving Lemons

12 months ago by ishbel

Lemon juice is probably the most common form of acid I use in recipes. While I may have to buy bottled juice when they are out of season, I also regularly use the zest, it imparts a lemony flavour without the sourness. Throughout the winter our tree supplied u...

Plant-Based Crêpes Suzette

12 months ago by ishbel

It's citrus season in the Southern Hemisphere; and although I have to admit(embarrassingly) until I cared for my own lemon tree I had never really thought of citrus as a winter and spring fruit. We now have a lemon tree which my husband and I...

Plant-Based Kuku

12 months ago by ishbel

This plant-based kuku is a combination of a savoury eggless mixture that binds together layers of seasoned potato, caramelised red onions and roasted smoky paprika chickpeas to make a tasty baked dish. It's my plant-based version of Persian kuku sabzamini,...

Cashew and Carrot Greens Pesto

1 year ago by ishbel

This is the first year we're successfully growing our own carrots. We built a trough out of pallets and fitted a mini polytunnel over the top of it. I planted 2 whole packets of seeds...all of them! Because we hadn't had any significant success in the past, I ...

Roasted Carrots with Carrot Top Salsa Verde

1 year ago by ishbel

I vividly remember when I first found a mixed coloured bunch of carrots in Northern England, it made my day! The flavour difference between the colours is subtle. Having the tops still attached means you can see how fresh they really are. Roasted car...

Kawakawa Tea Cakes

1 year ago by ishbel

The definition of teacakes varies between countries, a yeasted sweet bun in the UK or a small cake eaten with tea is the US, my little cakes are glazed with a kawakawa tea syrup, hence the name. Kawakawa (Piper excelsum) is a New Zealand native plant t...

Wild Green Pie

1 year ago by ishbel

I have a vivid childhood memory of watching an episode of a food programme where women with headscarves and aprons plucked wild greens from hillsides and carried them back to their homes in woven baskets. They were making hortopita or wild green pie. At the ti...

Kumara Steaks with Harissa Cauliflower & Turtle Bean Hummus

1 year ago by ishbel

Kumara Steaks with Harissa Cauliflower & Turtle Bean Hummus Serves 4 – 6 people Most people are aware of the saying “you eat with your eyes”, these ingredients could be chopped up and stewed together in a one-pot for a meal, or with very little ...

How to make plant-based crêpes

2 years ago by ishbel

These plant-based crêpes are very versatile, they also happen to be gluten free. While you can make a batter with a liquid, a flour and some seasoning, it's the tofu that adds the moisture and pliability; meaning they keep better and still wrap or fold after c...

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