Home grown

I'm trying to grow more stuff at home this year - but we are very limited for space and because we're renting I can't start digging up the lawn for planting space - so I'm restricted to what I can grow in pots.

The biggest crop I'm focusing on is salds & herbs (rocket, basil red & green, rosemary, bay, mint, thyme,coriander) which I had great success with last year - such a big saving financially when you consider how much a mere lettuce will set you back at the supermarket.

I'm also trying aubergine for the first time this year, spring onions, kale, tomatoes (even though they were a bit of a disaster last year), potatoes, courgettes (these were great last year), beans and strawberries which I've had a great crop from already.

Aubergine & Mango noodles

I'm a bit worried that most of my posts have been for cakes & puddings so far! And whilst this is a savory dish it's still fairly sweet - I'll post some more worthy meals soon...



This is lovely though. It's from Yotam Ottolenghi's 'Plenty', slightly adapted.

Ingredients:

For the dressing:
120ml vinegar (I used balsamic, the original said rice but I hardly use it so didn't seem worth buying!)
40g sugar
pinch of salt
garlic clove
fresh chilli, chopped
tsp of oil (I used olive oil but nut oils would be nice for those unlike me we don't have a nut allergy!)
lime juice and zest(or lemon is fine)

For the noodles
2 aubergines (chopped into cubes)
noodles - we used wholemeal soba noodles but I don't think it really matters what type)
a large ripe mango chopped into cubes
fresh basil & coriander leaves
red onion

To make the dressing warm the vinegar in a pan with the sugar and salt until the sugar disolves, then add the garlic, chilli and oil. Allow to cool & then add the lime juice & zest.

pan fry the aubergine*

cook the noodles, drain and rinse in cold water, leave to dry

In a bowl toss the moddles with the dressing, the aubergine & the mango, the onion and half the herbs. Add the rest of the herbs when you're ready to serve.



* there seem to be various opinions about whether you should salt the aubergine before cooking to draw out the juices - I don't always bother & if I'm honest I don't notice that much difference..

Rhubarb & Strawberry Pie

Oh my goodness this was tasty! It was a huge pie & we ate it beween the two of us in no time. It was made following a very kind gift of a HUGE amount of rhubarb from our next door neighbour who has a very productive allotment.

For the pastry
4 oz flour
1 oz white veg fat
1 oz vegan marg
cold water
sprinkling of sugar (optional)

For the filling:
6oz sugar
2 oz flour
1/4 tspn salt
1lb strawberries (chopped)
1lb cups rubarb (chopped)

(all of these filling volumes are fairly random - do experiment!)

For the pastry
sift flour and salt into a bowl & incorporate as much air as you can

Add the white fat & marg - as cold as possible - I measure out the amount and freeze for a bit first - cut into very small lumps. Cut into the flour until evenly blended

Rub fat into flour using (clean!) fingers

Sprinkle 1 tablespoon of water & bring together with a knife, then with finger tips

Put in clingfilm in the fridge for 30 mins.

Roll out and line a pie dish with half (use other half for top)

The filling is incredibly simple - just mix together and bung in the pie!

Put the top on and bake at 190 (gas 5) for 25 mins covered in foil. Remove foil & bake for another 25-30 mins until brown.

pancakes

This is a brilliant simple way to make vegan pancakes! I used to make a really complicated recipe using soya flour and all sorts but staying at a friends we came across this method and it's great.

All you need:

1 cup of plain flour
1 tablespoon sugar
2 teaspoons baking powder
pinch of salt
1 cup of soya milk
2 tablespoons veg oil

Pre-heat your pan.

Combine the dry ingredients together, add the milk & oil and mix until smooth.

Spoon in a pancake's worth of mixture and turn when bubbles form in the middle. Serve however you wish! We go for lemon & sugar..