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A combination of ‘Lent’, ‘no chocolate’, and ‘Lockdown’ have left me desperately seeking alternatives for that mid-afternoon sugar hit. These cashew, coconut and date ball#longacrefarmbb s are just the ticket and amazingly all ingredients were in my larder- hoorah. From the gorgeous ‘Green Kitchen Travels’ this is under ‘Airplane Bars’ - but here’s a very quick version : 150g raw cashew nuts, 15 soft dates( puttered), 50g coconut flakes or desiccated, 60ml lemon juice : pop the nuts in a food processor with the dates, pulse till crumby, add the coconut and Lemmon juice and pulse again. Roll into balls and store in the fridge . #longacrefarmbedandbreakfast #lockdownfood #greenkitchentravelsThe most instant results of ‘lockdown’ planting - cress planted by the ‘pink one’ last Monday - how very satisfying. You don’t even need a garden . Perfect for egg and cress sandwich lunch! #keepingkidsbusy #lockdownkidsactivitiesLockdown Larder Lentil Stew - this is a take on an article I pulled out of a mag ages ago but totally apt for now - chances are you have most of the ingredients and what’s more the smoky paprika gives it a depth of flavour that gives it the illusion of being meaty - which it isn’t !! Recipe: 2 tbsp olive oil, 2 onions diced, 2 sticks of celery diced, 1 large carrot diced, 1/2 celeriac diced, 1 leek diced, 240gms puy lentils uncooked, 1 tin tomatoes, 1 tbsp tomato paste, 4 crushed garlic cloves, pinch of red chilli flakes, 1 tsp smoked sweet paprika, 1 tablespoon dried oregano, 1/2 tin of white wine 1 tbsp maple syrup 1. Cook the veg down gently with a pinch of salt till they take on a little color - add the chilli, garlic, herbs, paste, tomatoes, lentils. 2. Now add 2 tins of water ( use the tomato tin ), 1/2 tin of white wine . Simmer gently for about 40 minutes till the lentils are cooked and the tomato sauce is reduced and thick - you may need a little more water - add accordingly. When cooked - Season well with salt and pepper, 1 tablespoon of maple syrup . Serve with thick natural yogurt / crumbled goats cheese or feta and any fresh herbs you have to hand . This will serve 4 adults . It will also keep in the fridge for several days. You also don’t need to have the veg I used - any root veg will work - I was just using what came to hand - needed eating . This is properly warming, nurturing and filling on this chilly March day .Bless ..... quite ambitious but we’ll see how she goes !!! Goodness knows what she’s got in store for me when she puts together my routine 😂Japanese themed night tonight ..... using some slightly out of date sushi rice found loitering at the back of the larder, a rather sad looking avo, the tail end of a cucumber and the tiniest amount of smoked salmon. Amazingly I had the nori, pickled ginger and wasabi as the ‘pink one’ has just finished a project on Japan and we had a tasting session about a month ago. It’s dress up too - not sure the wardrobe is going to be as productive as the larder!! Anyhow, we’re going to travel the culinary world in the next few weeks - and ultimately clear out my larder. Determined to get the ‘little people’ to be more adventurous with food and this seems like the perfect lockdown opportunity.Of course the sausage dog cookie cutter came out to play. Once again the ‘pink one’ has been busy in the kitchen - she helped make meringues with some left over egg whites and butter biscuits with mandatory icing and sprinkles. Loving having my sous chef around and so much time to play, well that’s between the homeschooling 🤨🤔😫Day 2 and my little chef got busy. The pink one made porridge for breakfast and the blue one has mastered his scrambled eggs. Lunch was green pizza, wholemeal pitta with pesto, quinoa, mozzarella and Parmesan . Everyone seems quite game to help and we’ve put together a list of food the children would like to learn how to cook. Some is very basic, pancakes etc and some is much more adventurous- they’re keen to have themed nights from around the world - could be a challenge getting the ingredients or just a great opportunity to use up some back of the larder ingredients !! Japanese first on the menu - I’ll keep you posted !!! Healthy Green Pizza recipe on my blog - www.lardersaga.comTray bake anyone ? Roasted Brocolli, anchovy, olive and chilli with cream and Parmesan and a smattering of mixed seeds. Inspired by the wonderful @dianahenryfood and her latest book ‘From the oven to the table’Carrot and Ginger Soup Recipe- it’s a bit imprecise as I was on a clear out, but roughly speaking chop 500gm of peeled carrots, add to a large non stick pan along with a 1 inch piece of peeled and chopped fresh ginger , add a good knob of butter - 50gms and 50mls of water and pop on to simmer with a lid until carrots are completely soft. Whizz in a liquidiser with ideally homemade chicken stock / or water / or use a stock cube until you have the consistency you want. Season well with salt and pepper . Easy !!Lunch - homemade carrot and ginger soup with a dollop of yog and harrissa. Mindful of what lies ahead I’ve been doing a larder audit- if yoU get the chance pick up a jar of harissa it really adds a ‘zing’ to your food, you only need a tiny amount and it can transform a dish . I use Belazu #belazuroseharissaNettle risotto - spring in a plate - all that sunshine has gone to my head ! Risotto with lots of nettles, lemon zest, wild garlic, homemade chicken stock and lashings of Parmesan . Left over nettles going into soup tomorrow. Waste not, want not! #longacrefarmbb #nettles #nettlerisottoWhat’s on the menu tonight ? Nettle risotto ! ... free food, superfood, renowned for its ability to fortify, recharge and detoxify the sick, cold- ridden and winter weary- get picking !!! No need to panic buy - plenty plenty raising their prickly heads . #longacrefarmbb #nettle #nettlesuperfoodSpring in the air (please) - wild garlic pesto and beautiful parrot tulips. Get picking - lots of wild garlic around and it’s full of goodies according to Liz Earle; ‘Health benefits of wild garlic. Garlic is widely known for its antibacterial, antibiotic and possibly antiviral properties, and contains vitamins A and C, calcium, iron, phosphorus, sodium and copper’ - get eating !! Easy pesto : 90gms wild garlic/ 40gms pine nuts / 40gms Parmesan / 120ml olive oil. I whizz the nuts and Parmesan in a magimix first with good glug of the oil to make a soft paste, add the roughly cut wild garlic leaves and rest of the oil - pulse till you get the consistency you want but careful not to overdo it otherwise you get sludge 🤨! Add more oil if necessary. Keeps in the fridge for a couple of days . @lizearlewellbeingSunshine biscuits - Pistachio and Cardamom butter biscuits - made to go with the passion fruit posset- these were my party bags for class 2 - recipe inspired by Ottolenghi with a few changes due to larder constraints 🙄 8 cardamom pods, shells removed and seeds crushed, 200g unsalted butter, 240g plain flour, 1/2 tsp of salt, 35g icing sugar, 60g shelled pistachio nuts, 1 free-range egg, lightly beaten, 1 tsp vanilla paste, 1 tbls caster sugar. 1 . Cream butter, spice, sugars, paste, salt till white and light . 2. Chop pistachios finely and add with the flour to the butter along with the whisked egg. 3. Knead together so all combined well and make into a long sausage, wrap with cling and chill in the fridge . 4. Set oven to 160 - line a baking sheet with baking paper - cut into the size rounds you desire and bake for 15 - 20 mins depending on strength of oven. The biscuits should be slightly golden on the edges. Cool and store in an airtight container . ☀️Beetroot art ! Beet juice on oil - left over lunch plate !Passion Fruit Posset from today’s demo - quick and easy, serve with fresh mango and lime or just a another passion fruit. Makes 6 Ingredients: 4 passion fruit, 450ml cream, 60gms sugar, juice of 1 lime: 1:take the seeds and pulp out of the passion fruit and whizz in a magimix for 2 minutes, sieve the pulp - discard the seeds and keep the juice mixing it with the lime juice. 2. Pop the cream and sugar in a pan and bring slowly to the boil, watch like a hawk, don’t let it boil over, simmer for 3 minutes on a rolling boil. 3. Add the pulp and lime juice once the cream has been removed from the heat and stir well to mix . The mixture will thicken and set when put in the fridge. Decant into shot glasses or mini jars and leave to set in fridge for at least 6 hours.Blood orange, almond and polenta cake - this one’s featuring in my demo tomorrow ‘dinner party delights’ !! #longacrefarmbedandbreakfast‘Common sense’ cooking demonstration took place on Tuesday - we covered all sorts but one little gem I introduced is this totally delish raspberry and chia seed jam ( on the right ). Recipe courtesy of Lucinda Miller @naturedockids it is just the easiest little number to add to your breakfast repertoire. 300g frozen raspberries, 2 tablespoons of honey , 2 tablespoons chia seeds- place in a saucepan over a low heat and cook gently for 5 mins - pour into sterilised jars . Perfect as jam or compote on yogurt, porridge or Bircher muesli . Happy weekend #longacrebedandbreakfastFeel like ‘Little Red Riding Hood’ heading into school this morning - egg delivery, breakfast goodies from yesterday’s cookery demo and ‘Mother Root’ switchel .Never be defeated by the weather - bbq inside today - mini lamb cutlets on the kitchen fire 🔥!Categories
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Tag Archives: Blackberry ice cream
Blackberry Ice Cream
I can just get away with writing this post, the sun is out, autumn is here, and the blackberries are still on the brambles – just. Foraging for food has recently become pretty trendy but I remember blackberry picking … Continue reading
