Soupe de Haricots Verts (Green Bean Soup)

I did more research for the French regional self catering/simple/camping cookery book I am trying to write during my holiday in France.

The discovery of a recipe from the Lorraine region (now part of Grand Est) for Green Bean Soup was a find, as I picked 3 kg on my return home to the UK.

This is a simple but hearty stew like soup, with a good green bean flavour.

Makes 4 big bowls

1 onion, peeled and diced 
500g French beans, trimmed and sliced in rounds as finally as you can manage
500g potatoes, diced
1 garlic clove, peeled and crushed.
1 tbsp olive oil 
1 litre recently boiled water
2 chicken or vegetable stock cubes 

In a saucepan, fry the onion gently in the olive oil over a medium heat whilst you chopped the vegetables.

Add the potatoes to the pan as you chop them, followed by the green beans, and the garlic. Stir every now and then, as the potatoes will start to stick to the bottom of the pan.

Once everything is chopped and in the pan, add the crumbled stock cubes and hot water.

Cover and bring to the boil. Stir to check no potato is stuck to the bottom of the pan, then replace the lid and simmer for 20-30 minutes, until the potatoes are soft enough to crush with the back of a wooden spoon or a potato masher.

Serve with a drizzle of olive oil, or a spoonful of double cream, or crème fraîche.

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Chinese Style Cooked Lettuce

Another recipe to tackle the ongoing lettuce glut at my allotment.  I am now searching the internet for different national lettuce recipes. Today, Chinese Style Cooked Lettuce.

According to Wikipedia, China is the world leader in lettuce production, producing half the world's lettuce.  Lettuce is a symbol of wealth and good luck in China, and served on birthdays, New Year's Day, and other celebrations. Lettuce is always cooked in Chinese cuisine.  It is served as a 'vegetable' accompaniment as I cooked it, stir fried with meat or tofu, or in a soup.

Serves 2

200g lettuce
2 tbsp vegetable oil
2 cloves of garlic, peeled and crushed 
1 tbsp light soy sauce
1 tbsp oyster sauce (or mushroom/vegetarian oyster sauce)
2 tbsp water

Wash the lettuce thoroughly. Most of the US recipes I looked at cooked long Romaine lettuce leaves whole.  I think my lettuce (the seedlings were gifted to me) was a Little Gem before it went to seed.  It was quite tatty and nibbled by pests, and whilst cooking would hide these cosmetic defects, I sliced it to make it more manageable to eat.

Wilt the prepared lettuce for 20 seconds in a pan of boiling water. Drain, reserving 2 tbsp of water, and place in a serving dish.

In the same pan, heat the vegetable oil over a medium high heat. Once hot, tip in the crushed garlic, quickly followed by the soy sauce, oyster sauce and reserved 2 tbsp of water. 

Heat to a simmer, then pour over the cooked lettuce. Serve immediately.    

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Courgette or Marrow Soup

Second half of my overgrown courgette found it's way into Riverford's Marrow, Potato & Sage Soup. To be honest it's a little bland for my tastes but that's marrow for you.

Serves 4

1 onion, peeled & roughly chopped
1 garlic clove, peeled & roughly chopped
1 tbsp olive oil
750g marrow, peeled & cut into chunks
250g white potatoes, roughly chopped
4 fresh sage leaves
1 litre veg or chicken stock
100ml single cream or vegan cream (I made cashew cream)
Salt and pepper.to season 

Heat the oil in a saucepan over a high heat and sizzle the sage leaves until crispy.

Add the onion and turn down to the heat to medium to soften rather than brown the onion.

Stir in the marrow, potato and garlic.  Cover and sweat over a low heat for 10 minutes, stirring occasionally. 

Add the stock, cover and bring to the boil then turn down to a simmer for 20-30 minutes until the vegetables are tender.

Pour in the cream and liquidise with a stick blender.

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Courgette & Tahini Dip

A great recipe for using (some of) a courgette glut.  This is based on Mutabal, a Middle Eastern aubergine and tahini dip.

500g/3 medium courgettes

1 small garlic clove, peeled and roughly chopped

2 tbsp tahini

Juice of 1/2 a lemon

2 tbsp extra virgin olive oil

1 tbsp chopped mint, or za'atar (optional)

Salt & pepper

Heat oven to 200C. Place the whole courgettes in a shallow roasting dish, drizzle with a little olive oil and salt, and roast for 30 mins or until soft when pricked with a fork. Turn on the grill to blacken the skin slightly.Leave the courgettes to cool completely. 

When cool, trim the ends and roughly chop.  Put the chopped courgettes together with the rest of the ingredients into a food processor blend until smoothish.  Season to taste.

Serve with toasted pitta.

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Fresh Fig Chutney

I was gifted about 3kg of ripe figs yesterday morning.  I have frozen 2 x 1kg and experimented making Fig Chutney with the remaining kilo.  It should go well with cheese.

Makes 4x 340g jars

1kg ripe figs, chopped
500ml red wine vinegar or pickling vinegar

500g sugar

1 garlic clove, peeled & crushed

Juice & zest of 1/2 a lemon

1 tsp cumin seeds (optional)

1 tsp smoked paprika (optional)

1 tsp salt

Simmer all the ingredients, apart from the sugar, in a preserving pan for 20 minutes to soften the figs.

Add the sugar after 20 minutes and simmer for about 40 minutes until the chutney is syrupy rather than runny.

Pot into sterilised jars.  The advice with chutney is let it mature for 3 months before using, but the dregs of this tasted fine when bottling!

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Courgette & Feta Lasagne

Great vegetarian lasagne recipe for using up a courgette glut.

This recipe is based on BBC Good Food's Creamy Courgette Lasagne, but I decided I had the time a fuller flavoured tomato sauce, not pre cook the lasagne first, and used whipped feta rather than ricotta. 

Serves 4

800g courgette, grated

3 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

8 dried lasagne sheets

200g feta

4 tbsp greek yoghurt

50g cheddar

500g passata

Heat 1 tbsp oil in a sauté pan over a medium heat, adding each courgette to the pan as you grate it. The more courgette you add, they will begin to sweat and release water rather than fry. Don't worry.  Stir from time to time as you get on with the tomato sauce and whipped feta, and the liquid will evaporate.

In a separate sauce pan, fry the onion and 1 clove of garlic over a medium heat 1 tbsp of olive oil until they start to brown. Add the passata, and about 100ml of water to rinse the carton out. Simmer gently whilst you make the whipped feta.

Blend the feta, yoghurt, 1 garlic clove, and 1 tbsp of olive oil in a food processor. If you haven't got a food processor you could mash the feta and whisk in the rest of the ingredients.

Add 2/3rds of the whipped feta to the softened courgette and turn off the heat under the courgettes and tomato sauce.

Turn the oven on to the temperature specified on the lasagne packet. Mine was 200C (Fan 180C).

In a lasagne/baking dish large enough to fit 4 lasagne sheets side by side, start to layer up the lasagne, starting with half the cheesy courgette, then a layer of pasta, then half the tomato sauce. Repeat, adding the remaining whipped feta in blobs in the top layer of tomato sauce, and finish with an even layer of grated cheddar cheese.

Bake according to the instructions on the lasagne packet.  My packet said 30 minutes, but I found it took 40 minutes.  45 minutes is pretty standard.

Serve with a chilli oil, and a green salad.

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Courgette Glut Gazpacho

Courgette Gazpacho is a great way to use up a courgette glut. I first had a green gazpacho in France from a carton bought in a supermarket. I googled the brand (Alvalle) to find the ingredients but have had to guess the quantities.

Serves 4 as a starter

2 medium courgettes, topped & tailed
1/2 cucumber

1 green pepper, de-seeded

1/2 small onion, peeled

1 garlic clove, peeled

2 heaped tbsp greek yoghurt (optional)

2 tbsp extra virgin olive oil

1tbsp wine vinegar

1/2 tsp ground cumin

1/2 tsp ground coriander

400ml chilled water

Salt & pepper to taste

Roughly chop all the vegetables and liquidise. Can be eaten straight away, poured over ice cubes to chill some more. Or chill in the fridge for 30 minutes to let the flavours develop.

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Middle Eastern Courgette & Yoghurt

I have just discovered Yotam Ottolenghi's website, and have used his Grilled Courgettes with Warm Yoghurt and Saffron Butter and Super Soft Courgettes with Harissa & Lemon recipes as my inspiration for my Middle Eastern Courgette & Yoghurt.

I have eaten this as a light dinner with flatbread, but it could equally be a side or be part of a mezze.

Serves 2 as a light dinner

2 tbsp extra virgin olive oil
500g courgette, finely sliced 

1/2 preserved lemon, finely chopped

1 tbsp harissa

1 tbsp tahini

1 tbsp chopped mint

1 tbsp chopped parsley

1 garlic clove, crushed

3 heaped dessertspoons greek yogurt

Gently fry the courgette in the olive oil. Cover and turn the heat down low so the courgettes steam for about 20 minutes.  Check the courgettes from time to time whilst you make the yoghurt sauce.

Mix the remaining ingredients together. When the courgettes are ready, turn off the heat, leave for a couple of minutes so they are not scaldingly hot, then stir into the yoghurt. Apparently the yoghurt splitting with the heat is a possibility but it didn't happened to me!

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Slow Cooker French Onion Soup

I came by a large amount of past their best onions last week.  I peeled and trimmed them, and then recalling a slow cooker onion soup recipe, decided to caramelise them in the slow cooker whilst I got on with a lot of other cooking on the hob.

It is a slow recipe - about 18 hours - but a very hands off one (apart from slicing all the onions)

Serves 6

2kg onions, peeled and thinly sliced

1 large garlic clove, peeled and crushed
1 tbsp light olive oil
1 tbsp butter

1.5l boiling water

200ml white wine

3 organic beef stock cubes

2 tbsp plain (or gluten free) flour 

Put the sliced onions in a slow cooker on low overnight with the oil and butter.  The recipe I read online said 10 hours minimum. I put mine on high around 7pm, then down to Low at 11pm. The next morning at 8am they were only just caramelising, with a surprising amount of liquid. 

I kept them on low until 11am, then added the water, crumbled stock cubes, wine, garlic, and flour mixed with a little water until pourable.  Mix well, and leave for another couple of hours, stirring occasionally.

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Vegan Courgette & Cashew Nut Curry

The kids were horrified to learn I was planning to make courgette curry (or any dish for that matter) with my courgette glut.  I've made a couple of courgette curries before, a Courgette Sabzi and Malai Kofta, so thought I'd kind of combine the two. I am honoured to learn that this curry has made it onto my 15 year old daughter's very short list of acceptable courgette dishes.

Serves 4

500g/3 large courgettes, grated

2-4 tbsp vegetable oil

2 onions, finely sliced

1 large clove of garlic, finely diced or crushed

1cm fresh ginger, finely diced or grated

1 tsp cumin seeds

1 tsp brown mustard seeds

2 tsp ground coriander

500g carton of passata 

1 tsp turmeric

1 tsp garam masala

Large pinch extra strong chilli flakes

50g cashew nuts

1 tsp salt

Ideally, fry the grated courgettes in advance. If not, just fry the courgettes best you can after frying the onions.

Heat 2 tbsp oil in a large frying pan over a medium high heat. When hot add each courgette as you grate it and spread out to a single layer fry for a few minutes. You want them to fry rather than steam. Add each courgette as you grate it, push the courgettes the pan to the side, and spreading  out the 'new' courgette out as much as possible and continue frying. The courgette is ready when slightly translucent and lightly brown. Turn off the heat.

In a large saucepan heat another 2 tbsp oil and add the sliced onions. Fry gently until they start to go lightly brown and caramelise.  Add the dry spices, stir around, then add the courgette and passata, half a carton of recently boiled water. Stir and bring to the boil. Cover and turn down to a simmer for 20 minutes.

Weigh the cashews into the carton then pour over half a carton of boiling water and leave to soften whilst the curry simmers.

After 20 minutes, liquidise the cashews in the warm water and add to the curry together with the salt. Bring to the boil again. Like most curries this benefits from standing as long as possible for the flavours to develop. But it can be served as soon as the cashew cream shot.  Serve over basmati rice.

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Courgettes in a Japanese Style Teriyaki Sauce

 

First stab at diminishing my courgette glut, with Japanese flavours in an attempt to win over the courgette hating Japanese food obsessed teen Big Boy.

Serves 4 as an accompaniment

4 courgettes, grated or julienned

1 tbsp sunflower oil

2 tbsp runny honey

4 tbsp light soy sauce

1 tbsp rice wine (or apple cider) vinegar

1 large garlic clove, peeled & crushed

4cm ginger, finely grated

Heat the oil in a large frying pan over a medium high heat. When hot add half the courgette and spread out to a single layer fry for a few minutes. You want them to fry rather than steam. After a few minutes push the courgettes the pan to the side and add the rest of the courgettes, spread out as much as possible and continue frying, stirring from time to time.

Whilst the courgettes are cooking mix the sauce ingredients in a mug.

The courgettes are ready when starting to go translucent, limp, and tender, although you can continue to fry until lightly brown (if there is to too much liquid in the pan) or serve with still a bit of crunch. When cooked to your liking, turn the heat down to low and stir through the sauce and you're done.

Serve either hot or cold.  I served ours with mixed through noodles, and as a side for the sceptics.  If I can win over Big Boy I will stir it through Japanese rice for packed lunches when he returns to school.

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Tian de Courgettes (Baked Rice with Courgette)

I’ve been meaning to make Tian de Courgettes for ages, every time we self cater in the South of France in the summer holidays. 

My gut instinct is that courgettes are dull, flavourless. But frying them seems to add a whole new dimension (and flavour to them). 

Serves 5

500g-1.5kg courgettes (original recipe from Claudia Roden’s Mediterranean Cookery calls for 1.5kg, I only had 500g)

2 onions, peeled & thinly sliced 

2 garlic cloves, peeled and finely chopped 

350g long grain rice

100g Parmesan or strong cheese eg extra mature cheddar, grated

4 eggs

3 tbsp olive oil

1 vegetable stock cube (optional) 

Grate the courgettes and fry in 2 tbsp of olive oil until dark green and considerably reduced in size. Claudia Roden’s recipe says boil for 20 mins then mash and drain, which may be preferable to frying if using 1.5kg of courgettes. 

Put the courgettes into a bowl and fry the onions gently until caramelised. Add the chopped garlic and then add to the courgettes. 

Cook the rice for 10 mins until tender. Drain. 

Beat the eggs and then mix everything together,

Including the finely chopped stock cube if using.  Grease a baking dish well with olive oil and pour in the mixture.

Bake at 200C/180C Fan for 40 minutes until firm and golden. 

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Thoran, Indian Stir Fried Vegetables

I rescued a lot of cabbage and kale leaves destined for the compost bin with this dish in mind. It's so simple.

Serves 4-6

250g shredded & destalked greens (cabbage, kale, brussel sprouts)
2 large carrots, peeled and grated

1 red chilli, finely chopped

5cm ginger, finely grated or chopped

1 large garlic clove, peeled and finely grated or chopped

3 tbsp sunflower oil

1 tsp brown mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp salt

100g desiccated coconut

Prepare all the vegetables before you start cooking.

Heat the oil in a large pan or wok. Add the mustard seeds and the cumin seeds, and when they start to sizzle add the ginger, garlic, and chilli. Stir, then add the vegetables. Keep stir frying for 5-7 minutes, adding a little water they start to stick. Add the coconut, turmeric, and salt with about a mug of hot water. This is a dry curry, but I like a bit of water to wilt and soften the vegetables. Continue to heat until piping hot.

Serve with basmati rice.

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Courgette & Cheddar Soufflé

I have returned from holiday to a courgette glut at the allotment, so am expanding my repertoire of courgette recipes.  Someone posted a picture of a courgette soufflé on a gardening group on Facebook, so I thought I'd have a go.  Turns out it's not as hard as I thought.

And an unexpected bonus - my nearly teenage son and avowed courgette hater stomped into the kitchen after calling him down for lunch several times, swiped a ramekin of soufflé I'd made with some leftover mixture from the breakfast bar, and promptly wolfed it down.

Serves 4

300ml whole milk

20g butter, plus extra for greasing

20g plain flour

350g courgettes, topped & tailed

1 tbsp olive oil

100g mature cheddar, grated

3 large free-range eggs

Put butter, milk and four into a small saucepan and heat gently, whisking until the butter has melted. Change to a wooden spoon and stir over the heat until it becomes a smooth sauce.  Turn off the heat and leave to cool whilst you prepare the other ingredients.

Coarsely grate the courgettes.  Mix with a pinch of salt and leave in a colander to drain for 10 minutes.

After 10 minutes squeeze as much liquid out of the courgettes by hand.  Heat the olive oil in a large frying pan, add the courgette and stir fry for a couple of minutes. Turn off the heat and leave to one side

Preheat the oven to 180°C.

Lightly butter a soufflé dish. Add 25g of the grated cheese and shake to coat the base and the sides of the dish. Stir the rest of the cheese into the white sauce.

Separate the eggs, putting the whites into a large, very clean mixing bowl and stirring the yolks into the cooled sauce. Whisk the egg whites to firm peaks.

Stir in the courgettes into the white sauce and season with salt and pepper, then gently fold the sauce into the whisked egg whites.

Pour the soufflé mixture into the buttered soufflé dish. and bake for about 35 minutes, covering the top loosely with a sheet of foil after about 20 minutes, until it’s puffed, golden and cooked at the very centre, yet still soft and creamy inside. Serve straightaway with a lightly dressed, soft-leaved green salad.

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Courgette & Pasta Soup

I don't have a courgette glut, but someone on my allotment does.  I picked up a beautiful large yellow courgette from the 'help yourself' table and attempted to sneak it into my kids' lunch.

This soup is a combination of a Courgette Soup I learnt to make as a student in Italy, and Pasta con Brodo.  I think yellow courgette have a less strong flavour than green courgettes, not that I personally think they have much taste any way until fried.  This, and the colour, meant my kids loved the soup and didn't realise until I told them that it had veg in it!  With this success under my belt, I may well try it with a green courgette soon.

1 medium courgette
1 tbsp olive oil
1 litre just boiled water
2 organic chicken or vegetable stock cubes, crumbled
100g soup pasta or macaroni
50g grated hard cheese (parmesan, cheddar)

Grate the courgette.  Heat the olive oil in a saucepan. Spread the courgette over the base of the pan and leave it as long as you dare to brown. Stir every now and then to try get all the courgette a golden brown, or until it begins sticking.  Browning the courgette adds flavour, so this step is best not rushed or skipped.

Add the rest of the ingredients and bring to the boil.  Cover and turn the heat down to a simmer.  Simmer for 10 minutes, stirring occasionally to make sure the pasta is not sticking to the bottom of the pan.

Serve with grated cheese.  I added mint & chilli to mine above, but lemon zest would work well too.

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Blackberry Ice Cream

A friend on Instagram gave me her recipe for Blackcurrant Ice Cream a few years ago, and included a version with blackberries.  Last night I made my first Blackberry Ice Cream with the big fat cultivated blackberries from my allotment, but it would be just as good if not better with wild blackberries.

400g blackberries
100-200g sugar
300ml double cream

Mix the sugar and fruit together in a saucepan and heat gently, stirring from time to time, until the sugary fruit juices begin to bubble.  I used 200g sugar last night, which is very much to my kids sweet tooth but less so to mine.  I would probably use less next time.  Turn off the heat and leave to cool.

Pass the cooled stewed fruit though a sieve and stir in the double cream.  Leave to chill in the fridge.  Once cold put in an ice cream maker.  If you haven't got an ice cream maker, put in an old ice cream tub and freeze for 4-6 hours, stirring every hour. to stop it freezing as a solid block!

Works well with all soft fruit; strawberries, raspberries, blackcurrants, gooseberries...

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Middle Eastern Broad Beans

I never used to be a fan of broad beans until I had an Egyptian dish of Ful Medames.  The dried broad beans used in this dish are hard to find, and I had largely forgotten about it until I had a bumper harvest of broad beans on my allotment this year.

My partner usually just steams the beans and tosses the warm beans in a little olive oil and crushed garlic.  But left to me to prepare them one day last week I added my Middle Eastern twist...

1kg broad beans
1/2 tbsp olive oil
Small garlic clove, crushed
Squeeze of lime juice
Pinch of salt
Large pinch of ground cumin

Pod the beans and steam for 15-20 minutes until tender.

Toss the warm beans with the rest of ingredients and serve as a warm side dish or cold salad.

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Cream of Cauliflower Leaf Soup

Wednesday morning I walked into town to buy a little something for Dad's birthday, and found myself walking home with a crate of unwanted cauliflower leaves from the greengrocer.  As you do.

I do use cauliflower leaves like shredded cabbage in a Vegetable Dhal or Korma (substitute the meat for shredded cauliflower leaves), but with over 1kg to use I have so far made 2 large batches of Cream of Cauliflower Soup.

Makes 3l of soup - 6-8 bowls

1 large onion
1 large garlic clove, peeled and halved
500g white potatoes, roughly chopped
500g cauliflower leaf, roughly chopped
600ml milk
1200ml recently boiled water
3 stock cubes
1 tbsp olive oil

Optional flavourings: 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp curry power, 1 tsp garam masala.  I fried the onions for my second batch of soup in the oil I fried lamb kofta in, flavoured with both cumin and paprika.

Gently fry the onion in the olive oil in a large saucepan for 5 minutes.  Add the chopped potato and garlic and fry for another 5 minutes.  If adding any spices, add these now to warm and release their oil in the hot oil.

Add the rest of the ingredients, bring to the boil and simmer for 30 minutes.  Liquidise and serve.

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Roasted Tomato Soup

The local farm shop I cook for gave me about 1kg of wrinkly tomatoes asking if I could make a soup out of them.  My kind of challenge!

Makes 4 large bowls

1kg ripe tomatoes
1 tbsp olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 celery stick, roughly chopped
1 tbsp tomato paste
250g potato, roughly chopped
1 litre recently boiled water
2 vegetable stock cubes

Clean the tomatoes and place in a high sided baking dish.  Drizzle with olive oil, and sprinkle with pepper and salt.  Bake for 30 minutes at 200C until the skins split and begin to brown.  Leave to cool and remove the skins and stalks.

Gently fry the onion in the olive oil.  Add the celery, garlic, and potato when chopped.  Fry for a few minutes then stir in the tomato paste, then add the stock cubes and hot water.  Cover and bring to the boil, then turn down and simmer for 30 minutes.

Liquidise and serve.

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Indian Cucumber Salad (Kachumber)

I believe a proper kachumber has tomato & fresh coriander in, but I neither, and only a glut of homegrown cucumbers.

Serves 4 as a side dish

1 cucumber, peeled if the skin is tough like mine
1 small onion, thinly sliced
A large pinch of salt
A large pinch of cayenne
1 tbsp of chopped coriander or 1 tsp dried mint
Juice of half a small lemon

Thinly slice the cucumber into half moons and mix with all the other ingredients.  Leave to stand for 10-20 minutes for the lemon juice to mellow the raw onion.

A good accompaniment to a rich, creamy curry.

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