Poached plums are an easy breakfast and also an easy way to ensure that they have develop their alkalinity with a little teasing heat if they are not quite ripe which in this country (England) is not very often. Shame because a ripe plum is a marvellous thing. The trick is not to use tooContinue reading “Plums, poached for breakfast”
Vegetables at this time of year seem to be at their most beautiful. The above makes a celeriac soup with celery, fennel, parsley and kale. Or you could try it with… a cauliflower looking wild and mild…or even an autumn classic a squash in moroccan terracotta
THIS was a soup they always used to serve at the original FX Mayr clinic in Dellach, Austria. It was used with a stale spelt roll to practice chewing – 30 times. It is quick and easy although better if you some vegetable stock. Mix it half and half with apple juice to poach theContinue reading “Fennel and apple soup”
THE markets are full of beets again. Hurrah. Bake them long and slow wrapped in foil. This is a good example using different colours served with an egg, herbs, caperberries, meaty enough to serve without meat…or just a drizzle of walnut oil?
THIS always looks cute and is no work. I used a fresh goat’s cheese from the market but you can do it with curd too which is a little more neutral and lets the herbs take centre stage. I scissor up a bunch and just roll the cheese in it. I am not a fanContinue reading “Curd or fresh goat’s cheese rolled in herbs, orange zest garnish”
KOHLRABI get their funny name from the German. It is a cabbage (kohl) turnip (rabi). Seemingly no one in England or America could be bothered to give it a better name which is a bit remiss. But it is popular (Wiki says) in German speaking countries, also in India, especially Kashmir, although here its wildContinue reading “Kohlrabi slices with chives”
I LOVE minestrone when you are never sure what the weather will do. Somehow it manages to fill the gaps. This is a strictly vegetable version – no pasta, no beans but no worse for it – very busy using up everything that is still around like broad beans, peas, radishes, a fistful of herbsContinue reading “Herb minestrone”
HIJIKI seaweed is rich in calcium, iron and magnesium. All seaweeds are alkaline. High consumption of sea vegetables is one reason put forward for the longevity of the people of Osaka. This is a classic Japanese starter, startling, easy to prepare and very rewarding and among other things notably good for the colon. Usually hijikiContinue reading “Japanese hijiki salad”
THIS is by way of a quiz more than a recipe – count the seeds and nuts here as an all day go-to bowl of good things – dried cranberry, pumpkin seeds, walnuts, hazelnuts, pistachios. A fast DIY on the run.
THE trick with summer puddings is having just enough liqor to stain the bread and not so much that it sogs. Most recipes demand that you make a syrup with sugar – if you have too try agave instead – but if the fruit is ripe it can be sweet enough all right. Cooking forContinue reading “Summer pudding”