Frypan Cornbread

This cornbread is such a different take on the dry pale cornbread that I've made from time to time through the years and then flagged it. Filled with veges and herbs and moist and tasty- it's a winner and quick and easy to make. Although it probably benefits for the pause to soak of the main ingredients.

1 cup coarse cornmeal

1/2 cup buckwheat semolina

1/3 cup chia seeds

1 cup water

2 tbsp extra virgin olive oil

1 tsp good salt & a grind of black pepper

Mix all the above together and leave to sit for an hour or two (or overnight)

And a little more water if its a bit stodgy. You should be able to move the spoon through it.

Add 1 tsp baking powder

1/2 cup of whole kernel sweet corn

1 cup of chopped cooked broccoli

4 or 5 whole onion weeds chopped with scissors

1/2- 1 cup of other herbs & greens: spinach, kale, parsley, coriander, nasturtium leaves etc- cut up

Pour in to a small cast iron fry pan that you've swirled a tbsp or two of oil in to.

Bake at 180 for 20 to 30 minutes. 

You could of course make this in a baking tin.

Katie X

Lime Pickle

6 limes and a small lemon or lemonade (double quantities for more pickle!)

Cut up the lime & lemon/ade finely.

Put in to a bowl with a good rounded tsp of sea salt & let it sit while you're organising the other stuff.

Spices: 1 tsp cumin, 1 tsp coriander, 1/2 tsp fennel. 1/2 tsp fenugreek, 1/2 tsp whole grain mustard

Grind finely in a spice grinder (or mortar & pestle).

In a pot gently heat 2 tbsps of olive oil add 4/5 chopped whole onion weeds (or an onion & some garlic if you like). Wilt for onion weed, cook well for onion. Then add the spices & stir through for a few seconds.

Add: 1 tsp black cumin seeds, 1 tsp garam marsala, 1/2 tsp powdered turmeric (of fresh), 1/2 tsp ginger, a pinch of chilli flakes.

1/3 cup of raw sugar, 2 tbsp apple cider, white wine or white balsamic vinegar

1/2 cup of golden raisins- optional

Add the lime mixture and gently simmer for around half an hour stirring from time to time.

Amazingly it will all thicken up and turn in to pickle!

Pop the stick blender in to the cooled pickle if you like to make it smoother.

Spoon into sterilised jars.

Improves with age, but can be used immediately.

Katie X

Turkish Delight & Coconut Cream Jellies

I often find myself reinventing recipes to make them more nourishing and perhaps more satisfying to all the senses too.

This coconut cream Turkish Delight is deliciously light, looks so pretty and is ever so simple to make.  

I am so happy with it. 

The coconut layer is simply a can of coconut cream. Only Kara will will do- trust me, I tried another brand and it was grainy and truly horrible. Simply add a dsp of jaggery, honey or maple syrup, a tsp vanilla essence (homemade is so easy), and a dessert spoon and a half of gelatine.

Mix the gelatine with a little cold water, Sit for a minute to bloom. Microwave for 15 seconds & then stir through the coconut cream mixture. Make sure it's mixed through really well.

Pour into a glad wrap or greaseproof paper lined suitable container.

To make the Turkish Delight topping- brew 2 cups of rose petal & hibiscus tea (I add double pink hawthorn too), strain & add honey or jaggery to taste & a dsp of rose water.

Set with a dsp of gelatine- once again using a little of the liquid to dissolve the gelatine & then mix it back in the the rest of the tea. Cool. Carefully pour over the coconut base (which sets very quickly even out of the fridge) & leave to set fully in the fridge.   

Good gelatine itself is a wonderfully gut healing and nourishing food, along with the coconut and the lovely benefits of the herns (heart nourishing and spirit lifting especially) and the use of either honey or jaggery- a richly delicious and caramelly unrefined cane sugar product that I get from the Indian shop down the road, this really is a perfect summery delight..  

Jaggery. 

Very unrefined cane sugar with a delicious caramel flavour.

Katie X

Chickpea Blondies

 Yes, chickpeas and chocolate is a thing!

These "blondies" are quick and easy to make and can be vegan too, if you like.

Turn on the oven to 180 degrees

In to a food processor put:

2 cans chickpeas or white beans, drained and dried off with a clean tea towels or paper towels.

2/3 cup of maple syrup (rice syrup or honey).

2/3 cup of smooth peanut butter (or almond butter).

2/3 cup of spelt flour or a mix of flour and ground almonds.

2 tsps baking powder and a large pinch of salt.

1 dsp of vanilla

Blend all together until smooth.

Remove the blade and stir in 1/2 cup of chocolate chips- good quality dark chocolate is best.

Spoon in to a small tin lined with baking paper. Sprinkle over a few more chocolate drops and press in to the mix gently

Bake for 20-25 minutes until golden and cooked.

Cool well before removing or cutting.

What Wat- Shiro Wat, Doro Wat

 It wasn't until I read a novel set in Ethiopia that I heard of Wat- Ethiopian stew and Injera- fermented flatbread. I made Shiro Wat all through last winter and loved it so much, but then suddenly realised that I didn't need to just make it plain & smooth. Oh my goodness what a marvellous dish Wat is! 

It's kind of like "stone soup" as you start out with a wee handful of ingredients and you cook and stir and add some water and then a bit more water until suddenly you have a fragrantly delicious meal that fills the whole pot!  

Wat is really just a sauce made with onion, spices, tomato, chickpea flour, butter and water.

Cut up and gently fry 2 onions in some butter, ghee or olive oil. Or use a whole lot of onion weed instead, or a couple of leeks.

Add salt, ground pepper & a pinch of sugar.Add more butter or olive oil. 

And a tbsp of Berbere spice mix or:

2 tbsps paprika, 1/2 tsp ground ginger, 1/4 tsp ground fenugreek, 1/8 tsp nutmeg, 1/8 tsp cinnamon and a pinch of cloves. Add a little chilli if you want some heat.

It would be good to make up a little jar with this mix so you didn't have to get out all the spices each time.

I am still experimenting with the spices. But you can google Shiro Wat for some other ideas.

Then a large tbsp of tomato paste and a cupful of chickpea flour, add some water and stir it all together. As it thickens add more water & more water and some more butter or oil and keep stirring.

This is now Shiro Wat. You can blend it smooth or leave it as is.

You can add all kinds of greens, some chickpeas, shredded chicken, mushrooms, sweetcorn or anything that you think might work for you. Add chopped fresh coriander near the end of cooking if you like.

If you have added chicken the stew now becomes Doro Wat.

You may be confused about the oil and butter- use as much as feels good to you, but when you add enough and it all goes glossy and thick it'll taste amazing!

We love paneer cubed and fried a little on top. The cashews worked well too.

This tastes even better the next day and keeps really well.

Green Falafel

 These green falafel are just brilliant! Entirely flexible in the making, full of greens and so tasty.

So different to any other falafel I have ever come across. Based on a Jamie Oliver recipe, but I have made some additions- like loads of onion weed and wild greens. 

A food processor is a good idea as my poor little stick blender was pushed to it's limit in being asked to blend everything.

1 1/2 cups of any of these, or a mixture: frozen green peas, broad beans or edamame

1/3 cup of chickpea (or plain if you prefer) flour- organic is best for texture. 1/3 tsp baking powder.

A whole pile of wild or other greens such as onion weed, puha, spinach, dandelion leaves, beach beet, nettles, nasturtium leaves, coriander etc

A large handful of fresh mint. 

Salt, pepper & the magic ingredient- a preserved lemon. I dare say you could just add some zest if you don't have a preserved lemon on hand.

1 tsp black cumin seeds or regular cumin. 1/2 cup of either chickpeas or butter beans etc (canned). 

Add a slug of olive oil and process until it all comes together and is green!

Fry in a little olive oil until golden. 

Preserved lemons are very easy to make.

Just cut up a few lemons removing seeds as you go & fill a jar with the wedges sprinkling salt over the layers- 1 tsp salt to each lemon. Packing firmly. Pop on the lid & leave for a week to process.

You can also do limes and oranges this way.