Tuesday, 29 May 2012

Asparagus and chorizo tart

I love the taste of asparagus its up there as one of my top ten favourite vegetables, and it has been slow arriving this year due to the weather.
It is also one of the many vegetables that I don't grow sadly but it arrived at our local veg market in abundance at the week end.
 I saw this recipe from a brilliant new magazine which has only recently come onto the magazine shelves called  Landscape it had a variety of recipes using asparagus as the main ingredient in this first issue, amongst lots of other wonderful stories and glorious photography.
The one I chose was Asparagus and chorizo tart that I have adapted.

Asparagus and chorizo tart
serves 8

200 g plain flour
100 g butter cubed
100 g grated cheese cheddar
4 free range large eggs
100 g of sliced chorizo
1 tablespoon olive oil
A bundle of fresh asparagus
120 ml of double cream

Preheat oven 200*C/400*F/Gas mark 6
Lightly grease a 8in quiche tin

1.In a large mixing bowl add your sieved flour, some of the grated cheese, butter and an egg.

2. Pull your ingredients together by hand and knead until you have a pastry dough.

4. Roll pastry on floured surface and line tin with the pastry, prick pastry all over with fork and place in fridge for 15 minutes .

5. Fry the chorizo in oil for a few minutes drain excess oil and leave to one side.

6.Take off the ends of asparagus and add to a saucepan of boiling water for a few minutes drain and pat dry with a clean tea towel.

7. Bake the pastry blind in the oven for 15 minutes.

8. Whilst in oven combine the cream, eggs and cheese,with freshly ground salt and black pepper.

9.Put asparagus onto pastry, add the chorizo and cream mixture,and bake in the oven for 30/40 minutes.

10.Take out of oven and leave to cool slightly.

I served mine with some mixed salad leaves, tomato and a balsamic and olive oil dressing.

Fabulous flavours and very filling, would be great served cold for picnics and parties, I can think of one very important celebration coming up that this tart would go down a treat!

Wednesday, 23 May 2012

Our First Harvest of New Potatoes!

Our first crop of new potatoes for this year, and we are really pleased!!

This will be our 3rd year of growing potatoes, but you never lose that excitement and pleasure that you get when you dig up your first plants and find the treasure, I love it!

We planted the seed potatoes called Foremost on the 29th February and these beauties have come from 3 potato plants, which took 12 weeks to get to this
They will keep the two of us and any guests that like to come for supper in spuds for at least a week or two.
 Depending on weather which is glorious at the moment, we could be having a lot of potato salads, or simply boiled with a nob of Cornish butter and some freshly ground black pepper and Cornish sea salt.
They taste delicious roasted in olive or rapeseed oil also.

Thursday, 17 May 2012

Allotment Update

 A few pictures of our allotment . Ed is weeding around raised beds, onions are coming on a treat.
We have put up the bamboo canes for runner beans. This weekend I will plant french beans next to the runner beans.
 In this picture our first early potatoes, the weeds have gone mad on the paths so next few days I will be digging them up!
 Picture below are  broad beans that we planted out from seed back in February, again lots of weeding to do.
We have had weeks of rain here in Cornwall, so although the veg is growing nicely unfortunately so are the weeds.

Bacon Frittata with Homemade Coleslaw

Frittata is so simple and filling to make its something I love to create if we are both going to be late home from work.
I like to serve frittata with homemade coleslaw that I have adapted .

Ingredients for Frittata
Servings 4

4 large free range eggs
Knob of butter
Tablespoon of olive oil
Freshly ground salt and black pepper
2 large peeled and cubed potatoes
1 large onion
1 finely chopped clove of garlic
4 slices of free range bacon cut into small pieces

Ingredients for coleslaw

Half a  finely chopped white cabbage
2 finely chopped celery sticks
2 finely chopped/grated carrots
1 finely chopped shallot
Freshly ground salt and black pepper
3 tablespoons of natural yogurt.

1.Cook potatoes in salted boiling water for 10 minutes or until tender then drain, tip into a large bowl and leave to one side.

2.In a small pan fry bacon until cooked and add to potatoes.

3.Melt your butter and olive in large frying pan, add chopped onions, garlic and fry until soft and pale yellow in colour. Lightly beat eggs add to potato mixture stir and add to frying pan.

4. Then cook frittata without stirring, shaking  pan once or twice to loosen frittata, until underside is golden but the top is still a little wet.

5.Place pan under grill if handle not ovenproof,wrap handle with a double layer of cooking foil.
Grill frittata until golden and set. Slide onto a plate and cool to room temperature.

To Make your Coleslaw

1.In large bowl add your finely chopped cabbage,chopped celery,carrots and shallot.
Add 3 large tablespoons of natural yogurt and season to taste.

Slice your frittata into 4, place on plates with coleslaw and I served mine with some pea shoots.

Takes roughly 45 mins to prepare and cook.

Tuesday, 15 May 2012

Spelt Bread

I've never tasted spelt bread and have very little knowledge of the flour.
So whilst shopping for my usual flour for making bread I spotted the organic spelt flour and remembered vaguely the Hairy Bikers making this type of bread so I thought I would bake a loaf.

I love wholemeal bread so this recipe was a given.
The texture is slightly crumbly and tastes delicious on its own with a smothering of your favourite butter.
Spelt bread makes great sandwiches and is very filling,but not a heavy bread.
The bread stayed fresh for three days in a bread tin.

Spelt bread  will naturally prove and rise more quickly than those made with conventional wheat flour, so reduce the rising time and bake as soon as bread has doubled in size.

Here's the recipe.

Oven 200*C/Fan180*C/400*F/Gas 6

This recipe will make 1large loaf or 2 1lb loaves

500g Wholegrain spelt flour
1/2 teaspoon salt
1 teaspoon of quick yeast
1 tablespoon of honey
400 ml of warm water
1 tablespoon of olive oil

1. In a large bowl mix together flour salt and yeast.

2. Dissolve the honey in the warm water  add to the flour roughly mix then add the olive oil and bring your dough together.

3.Knead your dough on a floured work top for 5 minutes, then divide between two 500g/1lb loaf tins.

4.Cover and leave dough to rise for 35 mins in a warm place.

6.Bake in preheated oven for 40\45 minutes.
If not sure bread is cooked take out of tin and tap the base, the bread should sound hollow.