Mouse melons Panzanella salad I made this summer salad, the ultimate in cucina povera, last night using all home-grown ingredients from the gorgeous knobbly tomatoes, to the over-ripened padron pepper which had turned red and spicy, to the absurd dolls house 'mouse melons' which taste of sour cucumber. The latter are very popular in Mexican cuisine. We've grown them for the first time this summer, on recommendation from Tom Moggach, author of The Urban Kitchen Gardener, an unusual and cute addition to our repertoire. The garden is stunning right now. What a fantastic year, so needed after the depressing yield of last year. I've had panzanella salads with flat bread and with pizza dough but proper sourdough is the right way to go, for both taste and texture. We had most of it last night but I mopped up the rest this morning and it was even better. 150-170g of torn up sourdough bread olive oil 1 clove of garlic, grated finely 10 tasty tomatoes 1 onion, sliced thinly 1 chilli pepper, deseeded, sliced thinly Half a cucumber, peeled and julienned (if you don't have mouse melons) A handful of basil leaves Salt 2 tablespoons of red wine vinegar Black pepper A handful of mouse melons, some sliced, some whole Put your torn up sourdough onto an oven proof dish and toss with olive oil. Grate a clove of garlic over it and toss again. Place in a low oven until slightly crispy at the edges. About 15 minutes. In the meantime, slice the tomatoes, I did some sliced and some quartered. Toss the onion, chilli pepper and cucumber (optional) with salt. Then toss all the ingredients together with the basil leaves, red wine vinegar, adding olive oil, salt and black pepper to taste, then mix together including the sourdough. Add the mousemelons on top. To accompany this I did a quick bean dish: 2 red peppers from Riverford organics 1 clove garlic, minced 1 box of cannelini beans (380g) Olive oil Salt and pepper 1 swirl of truffle oil We've grown chillis, aubergines, tomatoes, potatoes and possibly sweet potatoes but no red peppers this year. So I roasted two from Riverford until the skins were black. I then peeled the skins off and ripped the pepper into soft strips, removing the seeds. Using an oven proof dish, douse the red pepper strips with olive oil, salt and grated garlic, mix with the box of cannelini beans and heat for 15-20 minutes in a hot oven. When you remove it from the oven, add a swirl of truffle oil and black pepper. Serve warm. Tomorrow we have the Secret Garden Club session on Italian vegetables: tickets £30 for workshop and supper
Commonly mistaken for a weed, purslane is one of the most nutritious vegetables on the planet. Find out how to identify it and use it in 20 delicious recipes! #purslane #verdolagas #foraging
You'll want to memorize this one.
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Margaret Hicks). Excellent dish for parties or socials!
©karandaev / Dollar Photo Club This posts contains affiliate links. See our disclosure policy for more information. CLICK HERE TO VISIT MY YOUTUBE CHANNEL I don't compost, but I do keep my rinsed
The Parsley Crêpes recipe out of our category Pancake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
The tastiest way to chill out.
No matter how big or small space you must work with, there’s always room for a bulb or two! Lasagne Planting bulbs makes all the difference.
Fried sage leaves are probably the easiest appetizer you can serve to open a summer Tuscan meal. They are usually paired with other fried goodness...
This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.
This fantastic dish is perfect for using up your leftover summer stock of tomatoes.
If you're lucky enough to have access to fresh elderberries, you won the flu season lottery! Elderberries are packed with lots of antioxidants and vitamins that will help to boost the immune system of your
These recipes will help you use the Swiss chard you are growing in your garden or get in your CSA basket but aren't quite sure how to use.
30 dried basil recipes | Dried Basil Recipe Collection | Tarladalal.com
Wondering when and how to harvest homegrown cabbage? Learn the details of plucking this tasty and healthful cruciferous vegetable now at Gardener’s Path.
Bring your favorite fancy restaurant home with easy date night recipes for two. From pasta to seafood, we've got 20 romantic dinner ideas for everyone.
When you have a bumper crop of hot peppers, make this fermented chili paste recipe. A naturally lacto fermented hot chili paste that will knock your socks off!
Youve been peeling an orange wrong. Heres how to peel an orange the quick and easy way.
Learn how to propagate herbs like rosemary, mint, basil, and more with our expert advice. From propagating in water to directly in a growing medium, here's how to create new plants from one parent plant.
QUESTION: How do you preserve fresh artichokes? I can’t cook all the artichokes I’m harvesting from my garden. What can I do with them? -Kim R. ANSWER: Artichokes don’t last very long at all in the refrigerator—just three to five days—so if your garden has produced more artichokes than your family can eat, you may […]
Kohlrabi literally means cabbage turnip in German. It’s a member of the cole family along with broccoli, Brussels sprouts, kale and others. There are several varieties of kohlrabi, manifestin…
Mostarda best served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
How to propagate Clivia This article will show how we propagate clivia's. We use the seeds. We have approximately 15 well established clivia plants in…
Vegetarian Gozleme Recipe. Get baking this weekend with this great Turkish flatbread recipe and fill with your favourite ingredients. Extras can be frozen and used for quick weeknight meals.
At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
This brunch is slightly spicy, easy to make, and so healthy.
Put that herb to work!
A few months ago, I told you about one of my favorite chocolate cakes, Gennaro Contaldo's Torta al Cioccolato e Vino Rosso. The thing that makes this cake different from other chocolate cakes is its grown-up taste. It demands to be enjoyed with a good glass of red wine, preferably the same that went into the cake. As far as I'm concerned though, the magic ingredient is not so much the wine as that humble, little sprig of rosemary which goes on top of the cake. The slight bitterness of this aromatic herb seeps past the frosting and delicately infuses the chocolate sponge. Both flavors mirror each other and instead of entering into a competition in your mouth, they become more intense. With that same idea in mind, I decided to make a chocolate mousse today. This time though, I wanted the taste of the rosemary to be more pronounced, and to make that all even more exciting, I added some fleur de sel, a beautiful ingredient not just meant for savory dishes. While I was making the mousse, I could just imagine how all of these flavors would come together. Waiting until after dinner to sample my newest creation was not an option, so after pouring the velvety smooth mousse into my slightly oversized cappuccino cups, I let one greedy finger glide into the mixing bowl, collecting as much as it could possibly hold before disappearing into my mouth. If I tell you that this was nothing short of a culinary masterpiece, it would sound as though I was boasting, but perhaps at times like these, a little boasting is in order. Here's the recipe: Rosemary Chocolate Mousse with Fleur de Sel *150ml milk *1 medium sized sprig of rosemary, needles plucked plus a few extra bits, left whole, to serve *200g good quality, pure chocolate, broken in small bits *250ml double cream *80g caster sugar *fat pinch fleur de sel and some extra to serve Remove the needles from the sprig of rosemary. Bring milk to the boil with the rosemary and then turn heat down to a very gentle simmer. Allow milk to simmer for about 15 minutes. Meanwhile melt chocolate au bain marie. Fill the sink with a bit of cold water. Sift the needles from the milk and add the chocolate, beating very well with a whisk. Plunge the pan into the cold water and let mixture cool for about 10 minutes, whisking occasionally. In a bowl, whip the cream, sugar and salt until the cream is almost stiff. Add the cooled chocolate mixture in three batches to the cream, stirring well with a wooden spoon after each addition. Pour the mousse into 4 small ramequins, or in my case, into three cappuccino cups. Add a tiny sprig of rosemary to each cup and refrigerate for at least an hour. Before serving, sprinkle each portion with another pinch of fleur de sel.
Raw corn, bright flavors and quickly sautéed shishito peppers make this salad one of my summer favorites. It's slightly spicy, earthy from the walnuts and so filling. Proving once and again that an amazing salad doesn't always start with lettuce.
