Recipe for Potage Bonne Femme
A classic French soup and very much an old favourite. Call it leek and potato soup if you prefer. It’s good to cook at this time of the year when you have plenty of plump leeks ready for digging up from the allotment.
This recipe is closely based on one from French Country Cooking by Elizabeth David.
2 oz butter
1 lb potatoes
2 pt water
2 large leeks
chervil or parsley
Clean and slice the leeks thinly, including some of the green stem, and dice the carrots.
Melt the butter and cook the leeks and carrots for a few minutes until they are thoroughly coated in butter.
Add the peeled, diced potatoes and stir for another minute. Add water and salt to taste. Cook uncovered at a gentle boil, for about 15-20 minutes. Then liquidize.
Return to the … Read More »
The warm spell in July really brought on our figs and while we haven’t had a glut, there has certainly been a pleasant surplus.The variety I grow is Brunswick and these swell big enough to sit alone in the palm of your hand. The skin is tender and you can happily eat it along with the flesh, not having to worry about the niceties of peeling.
It’s probably going to be the last big crop for a few years. I foolishly planted the tree too close to the house and the roots have long burst out of the old school briefcase that originally housed them.Once the last of the fruit ripens then I’ll be taking the saw and lopper to the branches and packing the limbs off to the green skip at the dump. It seems a shame, but … Read More »
This one is adapted from an American recipe and has gotten great reviews by all who’ve tried the results. Courgette is very delicate in flavour, so it’s barely noticeable in the cake. It’s main job is to keep the cake extra moist, which is does exceedingly well.
This is also a ‘healthier’ cake – as this recipe uses no butter (unless you are topping it with buttercream frosting, like I do). Therefore the cake itself contains less fat, thanks to our friend the courgette.
If you’ve got a recipe to share, do let us know!!
Chocolate Courgette/Zucchini Cake
(Adapted from: The Joy of Baking)
– 250 – 300g grated raw courgette
– 130g plain flour
– 45g unsweetened natural cocoa powder, … Read More »
This is our 2nd blog about how to use your wonderful courgettes!
This recipe is super simple and makes a nice light lunch or dinner. You can use any size courgette, though the smaller-medium ones hold their shape and crisp-up better. That said, I’ve used giant courgettes in this one before and the fact that they stay soft makes a nice contrast with the potatoes. In the end, it’s a matter of preference and what you’ve got to hand!
Breadless Courgette & Potato “Pizza”
– 3-4 medium potatoes or 2 large ones, scrubbed
– 1 medium to large courgette
– 8 – 12 olives (any kind you like)
– Ricotta or … Read More »
The sun has been working over time here in Somerset, much to the delight of allotment holders across the UK.
One of the easiest veg to grow, it seemed that this year’s harvest is particularly plentiful. A few large specimens would be carefully cut from the stem while seemingly leaving behind only the smallest of sprouts. Yet in just a few days’ time, those little finger-sized spears would triple or even quadruple in size!
It’s great to feel like the allotment is a success. The only challenge lies in what to do with all the courgettes.
Unlike many other veg, they don’t hold-up as well when frozen. Many of us took to swapping recipes, in an effort to find new and interesting ways to enjoy our … Read More »
Now the jack o’lanterns have been and gone, how to store the rest of your crop till you’ve got time to make those vats of soup and delicious risotto with sage?
Pumpkins keep a remarkably long time if left somewhere cool and dry — though mine are waiting patiently on a shelf in the kitchen, and they seem fine.
Roasting and freezing is a good way to use the insides of jack o’lanterns. When it comes to roasting pumpkin, there’s no need to chop them up like the TV chefs tell you to. Just cut them in half and bung them in the oven. Cook nice and slowly at, say, 180℃ for an hour or so. And hey presto, they’re much easier to scoop out and skin.
If you just scoop out the flesh, and cut the shell in two halves, you have … Read More »