recipe

  • Hold onto Autumn and use your stored pumpkin for this lovely recipe...

    Autumn_Leaf_in_leaf_litterLashing rain from frequent storms makes it feel like Autumn is over.  In Greek mythology, Autumn began when Persephone was abducted by Hades to be the Queen of the Underworld. In distress Persephone's mother, Demeter who was goddess of the harvest, caused all the crops on Earth to die until her daughter was allowed to return, marking spring.

    I think maybe it is more to do with temperatures dropping and chlorophyll in leaves declining allowing us to see the other chemicals present but it's a nice story!

    Regardless of its origins Autumn is when the mercury drops and we can think of soup.  Lovely thick soup, warm chunky bread and melting butter. And if you have pumpkins stored in your Haxnicks Veg Sacks  its time to get one out an warm up the advancing winter.

    And what better ingredient than pumpkin?  It is perfect for adding body and a creamy texture to soup.  It is also low in saturated fat, very low in cholesterol and high in fibre not to mention it packs a punch in cold fighting super heroes like Vitamin C.    An all round super food so here is my very simple to make take on the recipe.

    Pumpkin Soup

    Preparation: 30 – 35 minutes Cooking time: 45 – 55 minutes Serves: 6 – 8

    Ingredients:pile_of_pumpkins

    2lbs (900g) pumpkins

    2 medium sized onions

    2 tbs olive oil

    1 1/2 pints (700ml) stock

    6 floz (150ml) double cream

    Salt and pepper to taste

    Sprig of parsley to decorate

     

    Directions:

    1. Chop and fry the onions gently with the olive oil in a pan large enough to take the entire soup.
    2. Deseed and chop the pumpkin into little chunks, add these to the frying pan. Cook gently stirring occasionally for a further 5 – 10 minutes.
    3. Add the stock, salt and pepper and bring to the boil for about 10 minutes.
    4. Add the cream and boil again.
    5. Now put the whole lot into the liquidiser and whizz until smooth.
    6. Serve with a few parsley leaves placed on top, hot, with delicious fresh bread on a cold winters day.

    For a printable PDF click here Pumpkin Soup 

     
  • Halloween special... Pumpkin Pie anyone?

    From the pictures on Social Media it appears that this was a bumper year for pumpkins and squashes.  I am sure that this was not without its difficulties, particularly keeping them watered in the long hot summer.  Not something we have cause to worry about often!  But the results speak for themselves so I am sure that there are many of you in need of another pumpkin recipe so here it is.

    Pumpkin Pie topped with Pecans

    Some say pumpkins are not that flavoursome however, after spending hours hollowing them out at Halloween you can’t possibly let all that free food go to waste! So I have this recipe for a sweet pumpkin pie that makes a change from what you eat during the year.

    This pie can be eaten hot or cold, and is rather nice with cream, ice cream or crème fresh. Delish!

    Ingredients

    Filling                                                                                           Pastry

    2 eggs                                                                        6oz 170g plain flour

    2 tablespoons soft dark brown sugar                                  2oz 50g icing sugar

    1 can sweetened condensed milk                                         5oz 140g salted butter

    400g pumpkin flesh                                                                  1-2 tbsp. cold water

    50g plain flour

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    100g pecan halves broken into little bits

    1/2 teaspoon ground cinnamon

    Preparation time: 25 minutes Cooking Time: 45 minutes Serves: 6-8

    1. Firstly make the pastry: Sieve the flour and icing sugar into a mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Add enough cold water to make a good dough, do not overwork the pastry.
    2. Wrap the dough in cling film and leave in the fridge for 15- 20 minutes.
    3. Grease a 9”, 23cm diameter pie tin and place in fridge.
    4. Turn the oven on to 190°C, gas mark 5.
    5. Now for the filling. Cut the pumpkin flesh into thin slivers or little squares ½ cm x ½ cm.
    6. In a separate bowl place ALL the other ingredients and mix hard with a wooden spoon until you have a gooey consistency.
    7. Add the pumpkin pieces and mix in.
    8. Get the pastry and tin from the fridge. Roll out the pastry to fit the tin then add the filling ingredients - If there is too much mixture you can always bake it in a little ramekin and cook separately.
    9. Lastly, put your pecan nuts into a bowl and bash with the end of the rolling pin until they are the size you want them.  I like little chips.  Then sprinkle them on top of the pie and place the pie into the oven for 35-45 minutes.

    For a printable copy click here Pumpkin Pie topped with Pecans

  • Wishing you luck with your Fire in the Kitchen cookery book!

    One of our regular bloggers, Madeleine Cardozo has just released a new cookery book.

    As well as an Fire-in-the-kitchen-cookery-bookauthority on growing veg, Madeleine is a trained chef.  Our readers have been enjoying the recipes from her last book Plot to Pot for some time.

    With her latest cookery book she has now turned her hand to the world of teenagers.  Fire In the Kitchen tempts teenagers, and younger children with a passion for cookery, into the kitchen.  It contains lots of family favourites and new dishes that are sure to be on the menu going forward.

    Always with an eye on the garden and with the last of the raspberries currently being harvested she kindly offered to share one of her recipes.  Here is her  delicious Raspberry Smoothie recipe to give you a taste of Fire In the Kitchen.

    Recipe

    smoothie-from-cookery-book=fire-in-the-kitchen

    We understand Fire in the Kitchen is selling fast on Amazon in the run up to christmas and wish Madeleine the best of luck with this soon to be family favourite.

    With her latest cookery book she has now turned her hand to the world of teenagers.  Fire In the Kitchen tempts teenagers, and younger children with a passion for cookery, into the kitchen.  It contains lots of family favourites and new dishes that are sure to be on the menu going forward.

  • Fancy some foraging? Bramble is the best free food...

    Blackberry or bramble...  Love them or hate them?

    In my garden they are a BIG nuisance, terribly invasive they've overtaken the edges of the garden and each year they creep further towards the house.  Much as I dislike them at home, in the hedgerow on my leisurely stroll to work they are different,  Here they are an abundant gift from Mother Nature which will provide all sorts of treats when teamed with the thousands of apples that have come off my tree this year.

     

  • Is this pudding the best thing about summer?

    Summer Pudding or Summer Fruit Pudding is a British dessert traditionally made of sliced white bread, layered in a deep bowl with fruit and fruit juice. The first reference to it as Summer Pudding in print was in 1904, but identical recipes for the much less catchy soiunding 'hydropathic pudding' can be found as far back as 1868.  You can of course still make it with stale bread but for a little extra indulgence my recipe uses brioche to add a buttery softness.

    So, I use strawberries, raspberries and currants Lone-raspberrybecause that's what I grow but if you have been more adventurous and have tayberries, loganberries, cherries or blueberries then these could be used too and have your children proclaiming that their family "make it with Tayberries and its simply the best!"  Nothing like creating a new family classic!

     

    Summer Pudding—using brioche

    This has got to be one of my best recipes; it is so easy and delicious. I make a lot of these in the summer with my children.  They feel so important to have made such a great pudding. You can use a variety of fruits, I always think it is nice to have a few blackcurrants as they are very flavoursome against the gentleness of the raspberries. Of course you can use some fruit that you have frozen to mix with the fruit that is in season.

     

    Preparation: 20 minutes Cooking time: 5 minutes

    Waiting time: min 3 hours Serves: 6 – 8

     

    Ingredients:

    2lbs (900g) soft fruits, raspberries,summer-pudding-with mint-on-top

    strawberries, blackberries, white/black/redcurrants...

    6oz (150g) caster sugar

    6 – 8 slices of Brioche

     

     

    Directions:

    1. Use a soufflé dish or pudding basin; cover the bottom of it and the sides with slices of
      brioche.
    2. Hull* the strawberries.
    3. Put the fruit into a pan with the sugar on a low heat, until the fruit has softened for 4 – 5 minutes.
    4. Take it off the heat and spoon out the fruit leaving most of the juices in the pan.
    5. Cover the top of the fruit with more brioche and pour the remaining juice on top of that.
    6. Put a plate that fits into the bowl on top and weigh it down with some kind of weight.
    7. Put it in the fridge for 3 hours – overnight is best.
    8. Finally, just before you are ready to serve, take it out of the fridge.  Take off the plate and the weight, loosen the edges gently and turn it out onto a serving plate.
    9. Perfect served cold with a splash of cream.

     

    * Hull means to take the stalks off the strawberries.

    For a printable copy click here Summer Pudding 

  • Fluffy, melt in the mouth potato scones for dinner anyone?

    I am about to harvest my second lot of potatoes - tonight if the rain stays away long enough.  And I am planning a frenzy of potato related cookery to celebrate starting with these light and fluffy Potato Scones.  Perfect for breakfast with a nice fried egg and some good brown fruity sauce but just as at home served at a dinner party.

    Potato Scones

    This recipe for Potato Scones is a newish one to me, but a brilliant find. Anything different to do with potatoes is always interesting. My children love these and so do I.  Because they are filling I almost feel as if they are a meal in themselves. They are rather smarter than plain ordinary mash, and go really well with either sausages or something special like poached salmon.

    Preparation: 10 minutes Cooking time: 25 minutes

     

    Makes: 10 – 12 scones

     

    Ingredients:Pile_of_Small_potato_scones

    5 medium sized potatoes

    1 tbsp butter

    2oz (50g) plain flour

    Salt and pepper

    1 tbsp olive oil

     

     

     

     

    Directions:

    1. Firstly peel, cook and mash the potatoes.

    2. Add the butter to the potatoes and mix until melted.

    3. Add enough flour to make the mixture pliable like dough.

    4. Make up 8cm x 1.5cm (3 x 1/2”) rounds, you should be able to make about 10 or 12 of these.

    5. Prick the surface of each scone with a fork – this allows the heat through to the centre of the scone, when cooking it.

    6. Meanwhile heat up a frying pan with just a little olive oil, covering the bottom.

    7. Place the scones in the pan and fry them gently for about 3 minutes on each side.

    8. Best served hot.

     

    I do hope that you enjoy these fluffy little morsels .  For a printable copy of the recipe click here.

  • Aaaaaaaargh! Recipe for too many courgettes!

    Dear Deidre, Recipe suggestion please!  I have too many courgettes!  I mean so many that even my neighbours pretend to be out when I stagger up to their drive under the weight of the copious courgettes.  What am I to do?  No one likes marrows (well sometimes but if I can't give away courgettes I won't be welcome with marrow!)  Help - Anon

    If you have the same problems as our friend Anon then do not fear I have two excellent courgette recipes for you.  The first is for dainty little Courgette Appetizers and the second is for Stuffed Courgette Flowers. (I also have a marrow recipe but will save that for another day!)

    Courgette Appetizers

    These appetizers can either be used as a starter or as a canapé, you can make them into little mouthfuls or you can make them larger and use a knife and fork to eat them. They are healthy – gluten free – and it is another brilliant way to use up any excess courgettes. Here we have used mint but you could try other herbs if you so wish.

    Preparation: 15 minutes Cooking time: 10 minutes Serves: 6 as a starter

    recipe_courgette-appetisersIngredients:

    2 medium sized courgettes

    6oz (175g) goats cheese

    Handful of mint leaves

    Olive oil

    A sprinkle of salt

    Recipe Directions:

    1. With a potato peeler or even a cheese slicer, peel thick ribbons of courgette, making a courgette rasher, like bacon.
    2. Chop the mint leaves into little bits.
    3. Slice the goats cheese into a size that will fit well when wound up by the courgette rasher.
    4. Get the cheese, a sprinkle of mint and wrap the courgette around it. You may want to hold it together with a cocktail stick.
    5. Put in a baking tray and drizzle or brush a little olive oil over it. Sprinkle a little salt on top too.
    6. Put in a medium oven for 10 minutes until slightly browned and the cheese has melted.

    Stuffed Courgette/Squash Flowers (Deep Fried)

    You can only really make these canapé’s/starters when the courgettes and squashes are in flower. You will also find it almost impossible to buy the flowers anywhere, so they really do have to come from your own garden. It is just a question of how many you can get in one go to make them worth cooking.

    Preparation: 20 minutes Cooking time: 10 – 15 minutes Serves: 6

    recipe-stuffed_Courgette_flowers_on_wooden_boardIngredients:

    12 courgette/squash flowers

    1 medium courgette

    1 tbsp olive oil

    Small handful of basil or thyme

    4oz (100g) feta, goats or mozzarella cheese

    Salt and pepper

    About 2pts (1ltr) of sunflower oil for frying in

    1 lemon

    3oz (75g) plain flour

    Pinch of salt

    1 egg yolk

    6floz (175ml) ice-cold fizzy water or beer!

    Recipe Directions:

    1. Make the batter first by sifting the flour and salt into a bowl, make a well in the flour, then add the egg yolk and the fizzy water/beer.
    2. Whisk it all up until it is smooth and place in the fridge until needed.
    3. Put the sunflower oil into a deep pan for frying, it must be about 8cm (4”) deep, and heat.
    4. Check the courgettes flowers for unwanted insects and remove the pistils, as they are very bitter.
    5. Make the filling for the flowers:• Pour a tbsp of olive oil into a frying pan. Add grated courgettes and fry them until soft.• Chop the cheese into little bits and put into a bowl.• Finely chop the basil or thyme whichever herb you choose and add this to the cheese.• Add the fried courgette and a sprinkle of salt and pepper. Mix it up.• Spoon this into the courgette flowers. Coat the flowers with batter.
    6. Immediately place the gooey ‘things’ into the very hot pan of oil for approximately 1 – 2 minutes until golden brown.
    7. Take them out of the oil with a slotted spoon and let them sit on some kitchen paper to cool and drain off the fat for about 3 – 5 minutes.
    8. Cut the lemon into wedges to serve alongside the still hot stuffed flowers.

    For a printable pdf for both of these recipes please click Courgette Recipes

  • Carrot or Courgette Cake

    Carrot or Courgette Cake

    This is a vegetable cake, it can be nutty by adding the walnuts, or extra yummy by adding the optional cream cheese icing, which is completely delicious. If you have too many courgettes you can even add these instead of carrots.

     Preparation: 20 minutes Cooking time: 50 minutes Serves: 8

    Ingredients:

     

    Cake:

    carrot-or-courgette-cake

    8oz (225g) plain flour

    1 tsp baking powder

    1/2 tsp baking soda

    1 tsp cinnamon

    1/4 tsp salt

    4 floz (110ml) vegetable oil

    6oz (175g) sugar

    2 eggs

    8oz (225g) grated carrots

    4oz (110g) chopped walnuts – optional

    Icing

    4oz (110g) cream cheese

    2oz (55g) soft butter

    1 tsp vanilla flavouring

    10oz (275g icing sugar

    Directions:

    1. Pre-heat the oven to 170°C /325°F/ gas mark 3.
    2. Sieve the flour, baking powder, soda, salt and cinnamon into a bowl. Mix

    3. In another large mixing bowl beat the eggs, add all the sugar and then slowly, little by little add the oil beating all the time. This may look a little odd but worry not as it will look better after you have added the rest of the ingredients.
    4. Add the dry ingredients, carrots and the nuts – if you are having nuts. Mix it all up.
    5. Pour the mixture into your tin and put it in the oven for 45 – 50 minutes, until it is golden brown and has passed the* cake cooked test.
    6. Take it out of the oven, allow it to cool for 20 minutes, before turning it out onto a wire rack.
    7. When it has cooled properly spread your icing on the top.

    Icing

    Cream together the butter, cream cheese and vanilla, when this is soft add in the icing sugar. It should have the consistency of very soft smooth butter.

    Downloadable pdf for you to print here Carrot or Courgette Cake.

    We would love to see your finished cakes.  Post with #Haxnicks

  • How to make Mulled Pears

    To Bottle or not to bottle...
    It is all very well enjoying the fruits of the garden during the summer months, but of course you can enjoy them in the winter as well by storing them, this is a great last minute pudding, all you have to do is to take out of the cupboard and serve it either warm or cold.  Mulled pears are delicious with vanilla ice cream, cream or crème fraîche.

    Preparation: 20 minutes | Cooling time: 40 minutes | Serves: 8

    Ingredients:

    Haxnicks Garden Products can be brought online
    4lbs (1.8kg) firm pears
    1 orange
    1 lemon
    2 cinnamon sticks
    12 cloves
    5cm (2") piece of fresh root ginger
    11 oz (300g) granulated sugar
    1 bottle of fruity red wine - top this up with water if necessary

    Directions:

    Preparation:

     Ø  Peel the pears, but keep their stalks.

     Ø  Peel the rinds of the lemon and orange using a potato peeler.

    To Bottle:       

    1.  Stuff as many pears as you can into your storage bottles.
    2. Divide the spices and rinds between the bottles.
    3. Put the sugar and wine into a pan and heat up on a low heat until all the sugar has been dissolved. Then boil for 5 minutes.
    4. Pour the wine syrup into the jars, completely covering the pears.
    5. Secure the lids.
    6. Put into the oven and cook for about 30 minutes at 100˚C/200˚F/gas mark 3
    7. Take the jars out, watch out because they are extremely hot.

    When they are cool check that the seal on the jars has worked.  You can do this by gently trying to open the jar, if it is not possible they are sealed.

    Not to Bottle:

    1. Place all the pears into a pan, add the spices sugar and wine.
    2. Put a lid on.
    3. Simmer the pears for approximately 20 minutes.
    4. When the pears are cooked, you can either serve them hot or let them cool.

    'Plot to Pot' is out now - available online and in garden centres and bookshops (check with our stockists first).

    Madeleine Cardozo's Plot to Pot
    Click to find out more

     

  • What to do with your pumpkin seeds

    Post by Madeleine Cardozo

    I am really hoping that you didn’t just throw away all those wonderful pumpkins seeds.

    I keep about 50 of them, placed in a saucer to dry out on the windowsill ready for sowing in April next year.

    With the rest you can bake them and eat them as a nutritious snack:

    Roasted Pumpkin Seeds

    1. Separate the seeds from the flesh of the pumpkin but don’t wash. 
    2. Place them onto a baking tray
    3. Pour a little olive oil over them and then sprinkle with salt 
    4. Mix them about. 
    5.  Put them into the oven (375°F, gas mark 5, 190°C) for about 20 minutes until they are golden brown.  You can keep them for months but they will tend to lose their flavour after 6 weeks.

     

    Haxnicks Garden Products can be brought online

    Haxfact!: Pumpkin seeds are a super food full of iron, zinc, calcium and magnesium and are also a source of protein and omega 3.

    Storing Apples

    If you want to store apples, you need to store them directly from the tree. The apples need to be handled very carefully.  Each one wrapped in newspaper and then place in a dark cool place such as a shed, cellar or garage. They need to go somewhere where they will not be disturbed until you need them. Alternatively you can peel, core and slice them, then put them in the freezer ready for that wonderful French apple tart that you are dying to make.

    Other things to do in the garden this week:

    If you would like onions for the summer you had better get your skates on and plant out the sets now.
    You can still sow winter lettuces under cloches, when these have come up plant them out in the greenhouse or under poly tunnels, my rocket is doing amazingly well.

    The next post will be about protecting your garden from frost and winter weather.  Subscribe to the blog to be notified as soon as it has been posted!

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