Last gasp of summer - berry burst

We made frozen yoghurt ices last weekend, and I remembered that I'd photographed them (prompted by those young Apprentices on the BBC last night!)

the lollies were very easy...
225g Raspberries, picked over to ensure no bugs/leaves
400g Greek Yoghurt
2 x 15ml spoons caster sugar

Just mix it up gently, but crush a half of the raspberries to get a lovely colour.  We did have ice lolly moulds which were filled, but the ones photographed were made in plastic cups, divided into 2
Then put in the freezer or icebox...They should be eaten within a few weeks of making for the best flavour ( but in our house won't last that long)

The sticks, buy the way, are the wooden stirrers (purloined from st*rbucks...other proprietary coffee shops are available).

Potato.....

Home grown chives adorn this potato salad.....

I combined chunks of cooked potato stirred into light mayonnaise and a spoonful of creme fraiche, with red onions adding a zing of flavour - they have to be very very thinly sliced.
Potato salad is my downfall!

Makes me think of summer....

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Mary Contini Rocks!

I was very excited to be able to see Mary Contini ( of Valvona & Crolla fame) at the Corn Exchange on Wednesday evening, a delight to the ears and eyes and so passionate, knowledgeable and funny when talking and describing her fantastic relationship with food..and the people within her family who have inspired her. She gave excellent holiday and olive oil advise too!

I bought her book..which is a celebration of a year at Valvona & Crolla... and intend to make it my staple reference for all things Italian...maybe I'll even make a trip to the shop itself... it has been a while, but since I am now freelancing up in Auld Reekie... maybe i'll get a chance to go.

In the meantime, London is calling... a few days of food experiences..I will immerse myself in the vibe that is London town, take in some new restaurant sights, experience some familiar ones and generally get major inspiration with some lovely old and new friends.

Oh, and as I haven't written for a while... I have a starter ( or a few more) for 10.......Next year.....Asking one's mum or auntie or dad or grannie for their recipes..and actually using them..that's one of my predictions....Home Cooking proper.
I hope to see more than pick your own soft fruit....how about.. dig your own potatoes..cut your own courgettes...pull your own carrots...
Farm pop up restaurants...using own animals, eggs and vegetables...
Turkish Food
South African Food
Whole Cardamons are the new Cinnamon
Named Variety Potatoes are the new pasta
Leftovers are the new "use by"
Cookies are the new Cupcakes
What about Restaurants with no set menus - no choice get what's fresh. Maybe these are already happening... I need a bit of city culture.

See you at H W pop up shop then Pizza East..Tuesday eve!