A Cornish girl's food adventures

Tag: herbs

Mushroom grain risotto

Mushroom grain risotto

I am not a mushroom fan. The fact that they are so often the go-to veggie option actually makes me a little mad. Seriously, who decided that whacking a portobello mushroom in a bap made for a decent veggie burger? Yuk! It’s not the flavour […]

Minestrone Soup

Minestrone Soup

I absolutely adore this recipe, it’s wonderfully versatile and makes great use of whatever seasonal produce is available. You can switch the vegetables in and out depending on what you have, what’s in season and what you do (or don’t) like. For example I can’t […]

Kiwi and avocado salsa

Kiwi and avocado salsa

 

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.

Ingredients
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.

Kiwi basil ice cream (no-churn)

Kiwi basil ice cream (no-churn)

I love basil ice cream and it’s something that I’ve made a few times before. I like it most when it’s paired with something fruity and a little bit sharp and acidic, I really think it brings out the fragrant flavours of the basil. Using […]

Summer squash pancakes

Summer squash pancakes

How does this look for a summer brunch!? Golden fluffy pancakes that will help you on your way to your five-a-day? Yes please! I’m a sucker for anything that involves dill so these are a winner for me. They make a pretty hearty breakfast but […]

Cheese & chive welsh cakes

Cheese & chive welsh cakes

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.

Ingredients
makes about 12 (depending on size)
75g butter
2 tbsp finely chopped chives
150g plain flour
75g wholemeal flour
100g cheese (see note above)
1 egg
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

Berry Basil Smoothie

Berry Basil Smoothie

Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less […]

Porcini, Chestnut & Mushroom Pate

Porcini, Chestnut & Mushroom Pate

My mum had a special birthday on New Years Eve. I’m not going to tell you how old she was but it was the kind of birthday that you make a fuss over. Having a a birthday on New Year’s Eve isn’t as great as […]

Squash, sage and ricotta galettes

Squash, sage and ricotta galettes

As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot on too, squash, sage and nutmeg is such a classic combination.
Obviously if you’re pushed for time (there’s never enough of it at Christmas) you can use ready-made pastry. These will keep for a day or two in the fridge and re-heat beautifully too so feel free to make them ahead of time if you need to.

Ingredients
makes 4
pastry
40g toasted hazelnuts (ground finely)
200g plain flour
100g butter
pinch of seasalt
splash of very cold water
filling
450g (ish) butternut squash
150g ricotta
25g parmesan
1 1/2 tsp dried sage
pinch of grated nutmeg
salt and pepper to taste

Rub together the ground hazelnuts, butter, salt and flour, using your fingertips or a food processor, until it looks like fine breadcrumbs. Use a little of the cold water to brind everything together but don’t let the dough get sticky. Wrap the dough in clingfilm and put it in the fridge to chill for 30 minutes.
Pre-heat the oven to 230°c and line a large baking sheet with baking parchment.
Combine the ricotta, sage, parmesan, nutmeg and salt and pepper, mixing well and set it aside. Slice the ‘neck’ of the squash (don’t bother to peel it) so that the slices are only a couple of millimeters thick. Use a cookie cutter to cut the squash into pretty shapes, this should be pretty easy if your squash is thin enough.


Once the dough has chilled and relaxed roll it out on a very lightly floured surface so that it is just a few millimeters thick. Cut four circles out of the dough (a breakfast bowl makes a good template) re-rolling the dough as necessary.
Put the discs of pastry on the prepared baking sheet. Add a dollop of the ricotta mixture to the centre of each and spread it a little. Arrange the squash slices on top, so that they overlap. Fold over the edges of the pastry, crimping and gathering as necessary. I like to brush the edges with a little beaten egg so that the pastry is lovely and golden once the galettes are baked. Dot the top of each one with a tiny bit of butter and sprinkle on a bit of black pepper.
Bake them for 15 minutes, then lower the oven temperature to 190°c and bake for a further 20 minutes.

Pumpkin seed pesto

Pumpkin seed pesto

Have you carved a pumpkin for Halloween? Did you toss away the seeds? I hope not, those babies are delicious roasted and hulled. They’re also a delicious (and cheaper) alternative to pine nuts in pesto. Pesto isn’t just for pasta though. I actually ate this […]