organic vegetable gardening courses, growing tips and homegrown recipes.
In a household that has plenty of lemons and eggs, lemon curd is a wonderful condiment. Very yellow eggs also mean fantastically yellow curd. It's delicious spread on scones, pikelets or freshly made bread, used as a filling for mini tartlet cases or made into lemon ice-cream by rippling it through slightly softened boughten vanilla ice-cream. You … [Read more...]
Watercress soup is a vibrant shade of green if you don't overcook the watercress. I think it benefits from a rich, meaty stock-base. I simmered left-over bones and gravy of a shoulder of hogget for a few hours just covered in water in the slow cooker. I used half the strained liquid as a stock and froze the other half for later. This also gave the … [Read more...]
If you've made salsa verde and have a few anchovies left in the tin, you can enjoy an interpretation of 'salad nicoise' using baby salad leaves, sliced tomatoes, hard boiled free-range egg (eight minutes only please), a few olives and some french dressing (olive oil, lemon juice and dijon mustard). Or a dollop of home made mayonnaise. You could … [Read more...]
