If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the season is so short!
It can be quite a wasteful vegetable though as let’s face it, it’s all about those delicious sweet tips so it’s nice to have a recipe in your arsenal that uses all of the asparagus to its full potential.
This actually makes more pangrattato than you will probably want with the soup but it’s a little tricky so make in smaller quantities. Any leftover is absolutely delicious sprinkled on top of pasta.
1 tbsp olive oil
1/2 white onion
1 tbsp flour
1 pint vegetable stock
2 tbsp creme fraiche
salt and pepper to taste
2 slices of crusty white bread (a little stale is best)
zest of 1 lemon
sprig of rosemary
1 tbsp olive oil
Dice the onion and roughly chop the asparagus, keeping a few tips to garnish the soup if you like and discarding any very woody ends. Gently fry all of this in the olive oil, but don’t allow it to colour at all, the onions should just be translucent. Stir in the flour, making sure that there are no lumps and cook for a further minute or two before adding the vegetable stock. Bring to the boil and then simmer for around 10 minutes until the asparagus is tender. Blend the soup with the creme fraiche until it’s completely smooth and season to taste with salt and pepper.
Make the pangrattato by tearing up the bread and blitzing it in a food processor together with the rosemary, lemon zest and black pepper. Add the oil and quickly pulse it again so make sure that all the breadcrumbs are well coated. Transfer them to a non-stick frying pan over a low heat and gently toast the breadcrumbs until they are beautifully golden. Keep stirring the breadcrumbs to make sure that they don’t burn.
Serve the soup garnished with a little extra creme fraiche, a generous sprinkle of pangrattato and perhaps a steamed asparagus tip or two.
This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips.
My home-grown chilis are pretty fierce this year so I actually only use half but if you use something like a jalapeno then one should be about right. It’s entirely up to you if you want to use a red or green chili, both are nice.
1 golden kiwi
1 large ripe avocado
1 chili (or to taste)
juice of 1 lime
1 tbsp chopped coriander
1 tbsp chopped chives
1 tbsp chopped mint
seasalt & black pepper to taste
Deseed the chili and finely chop it. Peel the kiwi and the avocado and dice them into fairly small pieces. Gently toss everything together with the lime juice and season to taste with a little seasalt and black pepper. That’s it! It’s ready serve with grilled or pan-fried fish or tofu, or anything else that takes your fancy.
These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs.
You can use any hard, medium-fat cheese you like in these so long as it’s got plenty of flavour. Welsh cheddar and Caerphilly are obviously great choices but I’ve used a mix of extra mature cheddar and Wensleydale in this batch. A cheese that’s a bit crumbly means that it will be distributed more evenly through the dough.
makes about 12 (depending on size)
2 tbsp finely chopped chives
150g plain flour
75g wholemeal flour
100g cheese (see note above)
splash of milk
pinch of black pepper
Sift together the flours. Cut the butter into small pieces and rub this into the dry ingredients to leave you with a mixture that resembles fine breadcrumbs. Crumble the cheese, fairly finely and then mix this through the flour and butter, together with the chives and black pepper.
Lightly beat the egg and use this to bring the dry mixture together to form a soft dough. If you need a little more moisture then incorporate a splash of milk into the mix.
Roll the dough out on a lightly floured surface to about 1cm thick. Take a round cutter, any size you like, to cut out the cakes. Cook these in a little butter on a heavy-based frying pan over a medium heat. They should take about 3 minutes on each side and be just cooked in the middle