Allotment News Update: Nearly there with all our effort. Recipes coming soon in the local magazine for pickled beetroot & raspberry dessert amongst other things.

Leeks are getting fatter each day!

Giant Pumpkin fingers crossed!

White Onions

I grew this apple tree from a pip in water :)

Todays pickings

From allotment to preserves!

Back in the blogging business

After a long break I am back blogging. To cut a long story short I have moved to Barnard Castle, County Durham, where alongside the day job, I host cookery demonstrations (Asian cuisine & chocolate), take my place in regular table sales and cater for birthday parties and wedding receptions.

For the past couple of years or so, I have contributed recipes to the Teesdale Mercury magazine that comes out every two months.

So, to start this new chapter, I have chosen a couple of my favourite recipes from TM magazine publication. Enjoy!

Sticky Orange & Honey salad with pistachios

I love eating roasted orange skins and experimented with some Arabic spices to get a sweet & sour dish that has become a firm favourite for days when I’m craving for something savoury with a bit of sweetness to it. Very easy to make & can be served with meat dishes as well. 

Serves 2

Prep & Cooking time: up to an hour

Marinade

4 tbsp balsamic vinegar

1 tbsp zaatar

2 tbsp runny honey

Pepper

2 tsp lemon juice

Optional

Pistachios

Method

• Cut 2 oranges into thick slices and marinate overnight in a glass bowl. Squeeze orange juice from end bits into the marinade.
• Preheat oven to 200*C and place the marinated oranges in a 8” round tin overlapping to form a flower. Drizzle rest of marinade on top.
• Bake for 20 minutes then turn over still overlapping.
• Bake for another 10-15 minutes or until the oranges have caramelised and have got a sticky shiny surface.
• Sprinkle 1 tbsp chopped pistachios over the top & serve with Vanilla ice cream.

Sweet potato & red onion bake

I love sweet potato as I can add any flavour to it without it losing its identity. I often eat a mix of sweet & savoury together and had some tamarind paste left over so decided to experiment with some weird & wonderful taste sensations. I wasn’t sure of its success (you can be the judge of that when you make it) but I definitely liked it!

It can be had as a side dish or part of a green salad and if you are feeling very bold, cook it a bit longer to get a tangy onion & potato crisps dipped in plain yoghurt or sour cream – veggie heaven J

Serves 2

Prep & Cook time 45 minutes plus marinate overnight

Ingredients

3 sweet potatoes peeled and sliced (width of a pound coin)

3 red onions peeled and sliced

1 tbsp vegetable oil

1 tbsp tandoori spice

1 tbsp cumin powder

¼ tsp turmeric powder

1 tsp paprika

2 tbsp tamarind paste

1 tbsp runny honey

Method

• Mix everything in a freezer bag and marinate overnight
• Preheat oven to 200*C and layer the sweet potato & onion mix on a baking tray lined with thick baking sheet
• Place on the top shelf and bake for 20 minutes. Turn the pieces over and bake for another 20 minutes
• It will be a caramelised, sticky, sweet & sour to taste.