Sunday, 15 October 2017

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.
I had made a Green Tomato and Coconut Curry from Celia Brooks cookbook New Urban Farm: From Plot to Plate a couple of years ago and was about to recreate it, but then I picked up another one of my cookbooks, this time Modern Vegetarian from Maria Elia. 
I had remade her Tomato and Date Baklava (not photographed) and it was delicious, and whilst flicking through the cookbook, my eyes fell upon her Tomato Coconut Curry, so this version is based on that recipe with a few tweaks by me.  I also decided to add some paneer cheese to it, as it would have been lacking protein.  If you are vegan, you can substitute the paneer easily with tofu. 
I served the curry with Basmati rice. D said it was delicious and it was, I loved the flavour of the coconut coming through and also how perfumed it was from both the fenugreek and coriander herb. 

Saturday, 14 October 2017

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.
This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

  I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Thursday, 12 October 2017

Tomato Salsa on Toasted Bread

Whether its the start of the tomato season or the end of it, the best way to enjoy homegrown tomatoes is fresh of course, but its not always easy.

This recipe started off as Pan Con Tomate - Catalan Tomato Bread  or is it  Catalan Pa Amb Tomaquet - bread with tomatoes, but it quickly evolved into a Tomato Salsa on Toasted Bread.  
It was good and enjoyed just before the griddled bread could go soft and soggy.  As I have mentioned before I don't do soggy bread.
Many oif the Pan Con Tomate recipes I found did not use a herb, and those that did used either basil or parsley, so i was not sure if this was authentic.  My version has coriander because I always have some to hand.  I have also eaten something similar in Cyprus, but it was doused with good extra virgin olive oil. 

Monday, 9 October 2017

From my Garden To My Kitchen

I genuinely cannot believe that we are already into October, where did September go?!

No really...where did it go?
In My Kitchen, there are some homegrown cooking apples
Some raspberries from the garden plot