Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chilli Roasted Oca with Hedgerow Pesto – Two Recipes for the Price of One

Chilli Roasted Oca with Hedgerow Pesto

CT has been interested in The Lost Crops of the Incas for a very long time. One he’s been growing over the years is oca (Oxalis tuberosa).  I was recently gifted a kilo of beautifully coloured oca tubers from The Guild of Oca Breeders. This was a rare treat as I hardly ever get to try any of CT’s precious tubers. You can prepare them in pretty much anyway you’d cook a potato, but I like them best roasted. Here I give you my recipe for a quick and simple dish of chilli roasted oca with hedgerow pesto.

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Wild Garlic Cheese Scones – The Best Cheese Scones Ever

Wild Garlic Cheese Scones

Scones | 23rd April 2016 | By

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.

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Wild Garlic Pesto Two Ways – Quick, Easy & Delicious

Wild Garlic Pesto

Wild garlic is a forager’s favourite: it’s easy to see, easy to identify and easy to gather. It tastes great too if you’re a garlic lover like I am. The season is quite short, so time is of the essence. This year, for the first time, I made wild garlic pesto. It’s so good and so versatile, I’ve been using it in all sorts of recipes. More of that later.

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Beetroot, Walnut, Wild Garlic and Goat’s Cheese Brunch Muffins

Lunch, Savoury Chocolate | 24th April 2014 | By

 The benefits of olive oil have long been appreciated. When I was a child it was hard to get hold of and more of it was poured into our ears than went into our salads. It was bought from the chemist and used to reduce ear infections and soften wax. Luckily things have moved on since then. We are big fans of it in this household and use quite a lot of the extra virgin variety, preferably cold pressed. Not only does this have a better flavour, but also has a higher level of the beneficial components. If the claims for its health benefits are to be believed, CT & I should do pretty well as we get older. It is said to aid calcium absorption thus reducing the effects of osteoporosis in the elderly. The monounsaturated fatty acids found in olive oil may also prevent memory loss by maintaining the structure of the brain cell membranes – hmm, perhaps I’m not consuming enough of it or perhaps my memory would be even worse without it. There are also a number of antioxidants to be found, including Vitamin E, carotenoids and phenolic compounds. These are meant to help in the prevention of certain diseases such as cancer and mitigate against some of the effects of ageing.

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