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Recipe sharing thread
Womble54
Posts: 348
in Fruit & veg
I thought it might be nice to have a thread to share recipes and ideas for what to do with all the lovely crops.
Apologies if a similar thread already exists.
Apologies if a similar thread already exists.
0
Posts
Radish, baby cucumber and baby carrots. Thinly sliced.
Add a dusting of salt and sugar.
A splash of rice vinegar, squeeze of lime and a few drops of seasame oil.
Can be eaten straight away or will keep in the fridge for a bit.
There is a thread here - https://forum.gardenersworld.com/discussion/comment/1917200#Comment_1917200 and there was one before that but on the old format for this forum.
Saute finely chopped onions in olive oil and butter. Add a couple of cloves of crushed garlic.
Add in the risotto rice.
A good glug of white wine.
Stir in chicken or veg stock, a ladle at a time.
When the rice is a few minutes from being done. Add in the broad beans and peas with the last couple of ladles of stock.
Mix through chopped mint leaves.
When the rice of cooked, mix through a good dollop of ricotta.
Season with salt & pepper.
Nice squeeze of lemon, a dusting of grated Parmesan.
Sprinkle on chopped parsley to finish.
Line a cake tin.
Mix together one cup each of wholemeal flour, rolled oats, seeds or broken nuts, dried fruit, and oil. Prepare enough fresh fruit to give three cups, chopped or lightly crushed, and mix it in. This will probably produce a somewhat sloppy mix, depending on your choice of fruit and how juicy it is. Add more flour and/or oats to make a sticky stodge. Pile it into your cake tin, level the top and bake for one hour, gas 4, 180C, no need to preheat.
NUTTY RICE: nothing in this you're likely to grow yourself but it's a family favourite.
One cup of brown rice, two cups of water, simmer gently with a lid on until all the water is absorbed. If you have the oven on for something else, you can bake the rice at the same time, in a covered casserole. When the rice is cooked, heat a drop of oil in a big frying pan and stir-fry a handful or two of seeds or chopped or flaked nuts. When they're lightly browned, stir in the rice. This goes well with stirfried veg, and I like it with a dash of soy sauce.
I'm sure everybody has this problem, courgettes are just so lovely and amenable to grow, big and lush and sturdy, happily fruitful, they don't mind weather or containers, they're like puppies - or maybe more like rabbits, you end up with millions of the damn things...