Ping! This is how this dish should make you feel. We combine eggs with all the good stuff – chilli, coriander, spring onion, and spices to make a really lovely omelette. This is a recipe for 1 so increase the quantity if you are making it for more people. Perfect for a brunch or lunch or even dinner – this is a versatile, super speed recipe to adapt throughout the year but particularly good in September or October if you grew your own chillies this year!…
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Vegan Baba Ganoush
Warm, creamy and smoky baba ganoush makes us want to cuddle up under a blanket and watch good films so it’s perfect for an Autumn weekend lunch. The aubergines are best cooked in halves or if you have a gas hob you can stick the aubergine, whole, right on top of it for an extra smokey flavour – maybe just open the window a bit and make sure you turn it often! …
Pizza of Potato
So Cuddly Carrot has been sneaking off on holiday recently to warmer shores in Greece but we are now back and full of Aegean inspired ideas! The ingredients available in the Mediterranean to the enthusiastic cook are very inspiring – fresh and dried bunches of herbs, sun dried local tomatoes, courgettes with their flowers still intact and pretty; as well as the staples of olive oil, olives, honey, capers… the list goes on! With this in mind, we’ve created a tasty pizza with fresh green chard, new potatoes, juicy kalamata olives on a vibrant pesto base. Gluten free pizza may be drawing up less eyebrow than it used to and we think our base is pretty good! Of course you could always make this topping on a conventional pizza base. Ours, however, is simple and quick to make and very light and crisp. Delish!!…
Buckwheat Salad
At this time of year, everyone needs a wee injection of colour: enter the pomegranate and orange! Our buckwheat salad brightens up the table when you need it most. Keep January bright and beautiful with this refreshing lunch, full of nutrition to keep the bugs at bay! …
Kale Pesto
Kale is such a great winter veg but can often seem a bit too earthy. We hope this recipe inspires you to see it as simply a fresh green leaf! Kale is so high in nutrients that you can’t afford not to eat it! Here we lightly steam it to retain its goodness. Lovely with pasta or on a baked potato. …
Stuffed Squash
This recipe is one to celebrate the change in season. We are combining the new warm colours and comforting flavours of Autumn cooking with the lovely bright flesh of the squash but zinging things up with a fresh, summery filling of coconut, ginger, lime and coriander. This is possibly the easiest meal ever, once you’ve chopped your squash in half! Let the oven do the work and enjoy the wait!
Serves 4
2 small squash suitable for halfing or if very small use 4
One tin of coconut milk
Thumbsize piece of ginger, grated
1- 2 limes – grated rind and juice
2 garlic cloves, crushed
Small bunch coriander, chopped
Teaspoon of pink peppercorns
Olive oil
1. Heat oven to 200c
2. Cut squash in half and remove seeds. Score the flesh with a knife in a criss-cross fashion and drizzle with a little oil and sprinkle with salt and pepper.
3. Place on a tray or oven dish , making sure the halves stay upright . Cover with a sheet of tinfoil and bake for 45 mins to one hour until the squash is tender
4. Meanwhile mix together the filling ingredients, except the peppercorns, adding as much lime to suit your taste.
5. When the squash are cooked carefully spoon in the coconut mixture – any extra sauce can be added as you eat.
6. Sprinkle a few pink peppercorns and pop back into the oven uncovered for about 10 mins until heated through .
That’s it! Ready to serve with some green salad for an easy and tasty meal.
Courgette pie
Help, we have reached peak courgette in the veg garden! If you too are in the midst of a glut you may well be in need of a recipe or two to keep up! Here’s the first of a few, a tasty and aromatic pie adapted from a River Cottage recipe – we’ve made it gluten and dairy free. Serve with salad and some summer veg….
Blackcurrant muffins
Blackcurrants are abundant in our garden at the moment so Helen came up with this recipe to use some of them up. The result is a quick afternoon tea treat you can whip up in no time! If you can’t get your hands on blackcurrants, you could try substituting raspberries or brambles….
Cherry Chocolate Tart
Quick!! Rush out and pick the cherries before the birds eat them all! Wild and garden cherries are super sweet at this time of year and well worth using for a tasty dessert. They also look like stunning gems on top of chocolate! We have adapted this from our strawberry tart from last time. It’s a no cook recipe but make sure you leave time to set the base in the freezer. Serve the tart as soon as you’ve put on the topping to avoid it going too soggy. Lovely for a Summer treat!…
Swiss Chard Soup
Helen devised this super simple soup and tasty soup to use up the last of the over-wintered chard leaves from the garden. You could also make this using spinach, which we’ll no doubt be doing soon (which if you’ve read the previous post you’ll see why!)…