July and August are probably my favourite months for cooking from my garden. I love going out and picking whatever is ready and then cooking according to what I have. Recently I’ve been making the quiche and cheat’s risotto from last month’s recipes with broad beans, French beans, peas, courgettes and the last of the spinach. I have to confess that my favourite vegetable is the courgette and I usually grow a ridiculous amount of them and then have to be very inventive with recipes! I’ve made the following recently:
Garden couscous
Make up half a pack of couscous according to the instructions on the packet (this varies). While it is soaking, slice 3 courgettes and sauté them gently in olive oil until soft and starting to disintegrate. Top and tail a large handful of green beans and boil for 5-8 minutes until tender but with a bit of bite. When all are ready mix everything in the courgette pan (to get all the lovely juices) and then stir in a couple of teaspoons of pesto (any variety, see recipe below). This is great accompanied with a mixed salad and some fresh bread or with barbequed sausages or chicken.
You can use the vegetable and pesto combination with pasta too, try adding other veg such as peas and wilted spinach.
Fresh pesto
50g pine nuts, 2 crushed garlic cloves, 50g fresh basil leaves, 75g grated parmesan or pecorino cheese, 115ml olive oil. Put all in a blender and whizz until a smooth paste. You can add more oil if necessary and vary with different nuts and taking out the cheese. Basil is easy to grow but germinates best indoors. Pesto is great on pasta, rice, couscous or new potatoes.
Vegetable Omelette
I make this to use up cold cooked vegetables. Slice up what ever you have (potatoes, beans, courgettes) and sauté gently in a little olive oil. You can add peas, spinach or similar at this point. In a bowl whisk up 4 free range eggs with sea salt and pepper then pour over the veg. Cook for a few minutes until the bottom is set and then slip under a hot grill to cook the top. If you’re feeling adventurous you could flip it over!
Salad
I have recently returned from France where I was quite impressed by the salads and particularly by the salad dressings. I have tried to recreate some of this and have found the following ingredients good to mix in a large bowl:
Salad leaves, rocket, fresh herbs (limit this), sliced cucumber, chunks of tomato, sliced hardboiled eggs, chunks of cooked new potato, cooked French beans. You can also add tuna, diced, cooked bacon or chopped cooked chicken.
I have been using the following dressing (but would be happy to receive your ideas for variations):
3 tablespoons good olive oil, 1 tablespoon of white wine vinegar or lemon juice, sea salt and pepper, 1 teaspoon of Dijon or whole grain mustard. Put all into a jam jar with the lid on and give it a good shake. Sprinkle generously on your salad.
Strawberry jam
1.75kg hulled strawberries, 1.6kg sugar, warmed, the juice of a lemon, 25g butter.
Layer the strawberries and sugar in a bowl and stand in a cool place for 24 hours. Pour into a pan with the lemon juice, bring to the boil. At this point you either break up the strawbs for a smooth jam or leave them chunky. Boil rapidly for 10 minutes approx to setting point. To test if setting point has been reached, put a saucer in the fridge until chilled then put a teaspoon of the jam on the saucer and return to the fridge for a couple of minutes. The gently push the jam with your finger. If it wrinkles it’s set. This can happen first shot or may take longer, check regularly and keep the jam at a rolling boil until you are sure. Stir in the butter and then let the jam cool. Pour into jars (the jars should be washed well in very hot soapy water and dried with a clean tea towel or put through the dishwasher on their own) allow to cool further and then cover with a circle of greaseproof paper and close the lid tightly.
Jam making takes a bit of practice and strawberry jam particularly can be tricky to set but it’s worth practicing and perfecting. If the jam turns out not to set after it’s cool you can return to the pan and boil up again. If you would like more jam recipes please let me know. I love using wild fruit (blaeberry/bilberry jam recipe to follow) or fruit from the garden and making jars of jam for very little cash. I found British sugar in the supermarket recently and will use that this year.
Summer pudding
1kg of soft fruit (strawberries, raspberries, blackcurrants, redcurrants, blueberries, stoned cherries), 250g sugar, white bread (crusts removed).
Mix fruit and sugar in a bowl and leave for a couple of hours. Then put in a pan and simmer for 5 minutes. You need a half pint pudding basin for this and now you have to be a little creative and line the basin with the bread, cutting to fit so that there is no overlapping. Pour in the fruit mixture (keep aside a little juice) and top with 2 layers of bread trimmed to fit. Put a saucer on top and a weight (a tin of beans is good!) and put in the fridge overnight. When it’s time to eat, invert the pudding onto a plate (with a rim to catch the juices) and it should come out with a squelch. The fruit juices should have saturated the bread but if there are any dry areas, pour over the retained juice. Serve with thick cream.
Courgette and Chocolate cake
125g butter, 1 cup brown sugar, half a cup of white sugar, 3 eggs, 2 and a half cups of self raising flour, 1 tsp vanilla extract, half a cup of natural yoghurt, quarter of a cup of cocoa powder, 1 tsp baking powder, 1 tsp cinnamon, half a tsp salt, 2 cups grated courgette, half a cup of small chocolate chunks.
Beat the butter with the sugars and then add the eggs. Add the vanilla and yoghurt and mix well. Mix the dry ingredients together and then stir in with the grated courgette. Pour into a large cake tin (greased and lined with greaseproof paper). Sprinkle the top with the chunks of chocolate. Bake at 170C for approx 45 minutes, until a skewer comes out clean.
