We are coming to the end of last year’s stored beetroot and can look forward to some fresh summer beetroot soon. I haven’t planted beetroot this year as I decided I would grow peas, beans, more beans, tomatoes and courgettes only. Not to worry though as last year’s beetroot are still popping up in my vegetable box and down at the local market. I’ve called this a ‘salad’ because it sort of falls in the salad category with the beetroot, walnuts and dressing but at the same time it is a pasta dish; a very luminously coloured pasta dish at that.
Three ways with Asparagus 3 of 3: Raw Asparagus Salad
You will need (for two):
A bunch of asparagus Rapeseed Oil Old Winchester (or Parmesan) Juice of ½ lemon Black pepper Peeling the asparagus with a hand peeler is actually quite easy; you can attack it full force, bits of asparagus flying everywhere, and it seems to work pretty well. You could try it with a mandoline but I have too much affection for my fingers to try it.Remove the woody ends of the asparagus but leave enough to hold on to. Peel the asparagus from stem to tip, keep the stems (non woody) for making into a soup, or if you’re really adventurous a soufflé or sorbet. Pile all your peelings into a bowl, drizzle over some rapeseed oil, lemon juice, pepper and a healthy shaving of Old Winchester. Old Winchester is our answer to Parmesan and if you’ve not tried it before it has a similar texture but a bit more bite and acidity.
Purple Sprouting Broccoli and Mixed Mushroom Risotto
An Italian deli has recently opened up nearby and I am lucky to have access to many interesting ingredients that I didn’t before. This also means I have another local shop to happily support and one of the many reasons for returning is their mushrooms. Similar to mushrooms you can buy in a jar but you don’t pay for oil you don’t use. You get all different sorts of mushrooms in a light oil with herbs and a slightly acidic taste. These earthy mushrooms would make a brilliant partner for my sweet broccoli to top a white risotto.
Purple Sprouting Broccoli, Garlic Infused Olive Oil and Parmesan Pasta
Purple sprouting broccoli has to be one of my favourite vegetables. Its arrival on my plate with the warmer weather tells me that in a few weeks time I will be enjoying asparagus. It’s delicate appearance and slightly sweet taste is brilliant with so many foods. I like mine nice and simple; with copious amounts of garlic infused oil and coronary shattering piles of Parmesan.
Spring Green and Bacon Potato Cakes with Cheddar and Chive Sauce
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For the potato cakes:
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600g potatoes (Maris Piper are ideal)
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£0.54
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Milk and butter (for the mash)
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£0.20
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6 rashers smoked, streaky bacon
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£1.50
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4-5 big leaves savoy cabbage (or Spring greens)
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£0.20
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Salt and pepper
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£0.02
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For the cheese sauce:
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25g butter
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£0.15
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25g plain flour
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£0.02
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300ml milk
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£0.10
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75g strong cheddar cheese
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£0.85
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Small handful fresh chopped chives
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£0.40
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Total
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£3.98
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First and foremost make some mashed potato. Maris Pipers I found to be particularly good; they are fluffy enough to make mash like a cloud and yet waxy enough to hold the greens and bacon in. Mash your potatoes as you see fit; add milk, butter, cream and anything you fancy but don’t forget the salt and pepper. While the potatoes are boiling away, slice some bacon and fry in a pan. Snap the leaves of the spring greens off and shred it finely. Add to the bacon and carry on frying until lovely and golden. For two people I used four rashers of bacon and five large spring green leaves.
Classic French Onion Soup
There’s nothing quite like it, it wraps you up from the inside out but at the same time remains quite clean and almost guilt free. Considering it’s basically boiled onions in beef stock, which doesn’t have quite the same ring to it, it delivers on so many levels. There’s sweetness, depth and texture with every mouthful. There are so many different ways of making French onion soup/onion soup and after looking at several versions I was able to ascertain the most important ingredients are: onions, beef stock, alcohol and Gruyère. I went into soup making with full gusto.
Beetroot and Goat’s Cheese Risotto
This is the first of a three part post for Valentine’s Day. It’s designed to be seasonal, sumptuous, divine and stress free. The quantities are meant for two. The dessert is one that can be prepared in advance and kept in the fridge; the main is meant for long cooking so you have ample time to make the simple starter. All this spare time means you’re not rushing around desperately trying find that Barry White CD at the last minute. After all, it’s your Valentine’s dinner too.
Candy Beetroot and Goat’s Cheese Tart
Start by roasting the beetroot, boiling the beetroot will result in it turning pink and not retaining its wonderful stripes. Drizzle over a little oil before roasting and roast for an hour at 180C to 200C. While the beetroot roasts, caramelise the onions. Slice an onion and put into a pan over a low heat with a little butter. Leave to cook slowly for 20 minutes stirring occasionally. Taste after 20 minutes to see if they need a little sugar or vinegar and season. While all this is taking place, prepare your pastry. For my rich shortcrust pastry recipe click here.
Onion Squash and Blue Cheese Risotto
What is it about a squash that makes you warm from the inside out as you enjoy its beautiful sweet flesh. It could be the bright orange colour, a welcome sight amidst all the greens and browns of autumn. It could be the way it goes with pretty much everything: it can be soup, stew, curry, pudding; the list is endless, although I’ve not heard of anyone making squash gin or squash vodka. I had heard that the onion squash was the nicest of all the squashes as it has the most flavour. For me I think it is the sweetest and brightest of the lot.
Purple Cauliflower Cheese
When you have a cauliflower and you add a little cheese you can’t fail to make something unfathomably gorgeous. There is no other place I know of that you can get a purple cauliflower apart from my local farmers’ market. If you saw it at a glance you may have to do a double take to reassure yourself that it is real.
I think the cauliflower is a very lucky vegetable. It’s no looker but I’m yet to meet someone who doesn’t think the union of cauliflower and cheese is glorious. Being purple as opposed to its equally delicious, much paler, white cousin adds something extra to what might otherwise have been a beige overload on the side of the plate.
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