It's the time of year when Sannie Boervrou's generosity knows no bounds. Call them what you will, courgettes, zucchini and not-so-baby baby marrows, I've been making pickles, salad and this year, zoodles.
This is a favourite summer supper, based on a Thai beef salad. The Husband who, as regular readers know, is a dedicated, salad-eating carnivore, responded to my first suggestion of an ostrich meal with, "Why would I want to eat 'big chicken'?"
Next to the pea patch, we had a bed of broad beans. Broad (or fava) beans are another childhood memory: picking them during a sunny winter afternoon and then shelling them in front of the fire for supper. We had another bumper crop this year, I am delighted to say, so some are safely stored in … Continue reading Bountiful broad beans
I have always loved eggs. As a little girl, I loved eating Dad's scrambled eggs; of course I had had my own, but they were much nicer when I perched on his knee, eating them off his plate. He loved his eggs on buttery toast and topped with a good sprinkling of freshly ground black pepper. Another … Continue reading Anyone for eggs?
I have flirted with vegetarianism on and off for about thirty years, particularly when I lived alone - which I have done, not unhappily, on and off, until I finally settled down with Tom. One of the first, if not the first, recipe book I bought, was the A - Z of Vegetarian Cooking in … Continue reading Veg-ing out
I enjoy preparing and eating food. I lost my sweet tooth a long time ago, although I do enjoy the odd dessert from time to time. My preference is for uncomplicated meals which, in old fashioned language, would have been known as "balanced". Although not vegetarian, I prefer not to eat meat every day, eating quite a … Continue reading Eating to live and living to eat?
In our house, we call them brinjals, and other people call them melanzane or egg plants. You either like them or you don’t – like a friend’s daughter who, when she was little, announced to her mother that she really didn’t want to eat allmyjeans!! It took a while to work out that she meant aubergines! We … Continue reading Aubergines – awful or awesome?
We have a bumper beetroot crop at the moment and although it's easy to bottle, it's also great doing new things with it. Freshly pulled, beetroot cooks more quickly than when shop bought, and is beautifully tender and sweet - another reason not to just pickle it. Besides being delicious roasted or simply added to a leafy green salad, … Continue reading Beetroot: it’s beautiful – and delicious