I’m super excited about my latest green powder for my smoothies. It may not be an original idea, but it was original to me. As soon as I knew I was getting a dehydrator, I was stung into action, literally. The first thing I did was to try drying nettle leaves in the hope I could turn them into a fine green nettle powder.
It’s been a rather chilly spring here in the UK and picnics have not been high on our list of fun things to do. However, the sun is now giving off some much needed warmth and suddenly we want to get outside and picnics are very much on the agenda. These seasonal asparagus tarts are ideal picnic fare as they are portable and easy to pick up and eat with your hands. Why asparagoose tarts? Read on.
I’m a bit of a flapjack devotee. Flapjacks were one of the first bakes I ever made by myself and as they were full of oats, they weren’t too frowned upon. Actually I’m a fan of pretty much anything with oats in. I was bought up with proper oatmeal porridge slow cooked overnight in the aga. So I’m a bit astonished to find that after 68 months of We Should Cocoa we’ve never had oats as the ingredient chosen to accompany chocolate.
Of all the biscuits I made in my epic Christmas bake last year, these pistachio biscuits made with almonds and flavoured with a little rose, cardamom and cinnamon were the ones that received the most rave reviews. So *drum roll* I’m finally going to give you the recipe. It’s the next in my Flavours of the Middle East series.
As a Froothie ambassador I get to try out some amazing pieces of kit. When I heard I would be getting the new Optimum P200 Dehydrator I was positively hopping up and down with excitement. Dehydrated foods are meant to be a good way of preserving fruit, veg and other foodstuffs whilst retaining flavour and nutritional content. There are many advantages to living in Cornwall, but dryness is not one of them and until now dehydrating foods has not been an option.
Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them; when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.
Barley is a much underrated grain. It grows well in the UK, it’s easy to cook, has a nice nutty flavour and is highly nutritious. Traditionally, it’s used in soups, but I’ve been using it more and more these days as the main grain in our meals. This vegan barley bowl is a simple meal of whole grain barley topped with a combination of spiced aubergine, chickpeas and tomatoes.
Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked. I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.