Monthly Archives: February 2017

Seasonal Eatings

There’s a little bit of a vegetable crisis in the UK at the moment. While the weather here has been suspiciously mild, Spain – where something like 80% of Europe’s salad vegetables are grown – and Italy have been experiencing flooding and snow. Hence, the noticeable lacks of things like lettuce, spinach, courgette, aubergine and broccoli.

My main question is, who’s eating all that salad at this time of year? It’s cold here, what are they playing at? On the other hand, not being a fan of either aubergine or courgette, the news of a shortage gives me a surge of relief, perhaps I’ll see more ‘vegetarian options’ on the menu that aren’t centred on either vegetable!

This winter appears to be one that is determined to make me think more actively about seasonal vegetables and seasonal eating more generally. I suspect there must either have been a bit of a cauliflower shortage earlier this year, either that or there’s been a glut of the stuff the last few winters. Since becoming a vegetarian, I’ve grown used to buying a big cauliflower cheaply to bulk out winter curries and soups. At the start of the season there appeared to be very few of them around and once they did appear they were twice the price they’d been the year before. Handily beetroot was plentiful and reasonably priced so I’ve been continuing my experiments in rehabilitating it into my diet with some enthusiasm.

It wasn’t until spinach disappeared from the shelves that I realised quite how dependent I’d become on it as a source iron and general colour in meals. I also hadn’t noticed, quite how often kale could be found on special offer, or just reduced at the end of the day. I still need to pump up my iron levels, so I’ve been experimenting with substituting kale for spinach. Now that I’ve learned the trick to quickly and effectively steam cook my kale it’s proving surprisingly versatile. I’m still a bit dubious about trying it in muffins or on pizza, but so far it’s been delicious in dal and a perfect substitute for broccoli in many a meal. Weirdly, on the broccoli front, while there’s been an utter dearth of those familiar little trees around the place, I’ve been able to pick up packets of broccoli florets (or mixed broccoli and cauliflower florets) in the reduced section on a regular basis. So broccoli and cauliflower cheese has become a regular treat for me (I made it a few weeks back with leftover Xmas cheese, brie makes a really very decadent sauce) and sweet potato and kale bubble and squeak is an unexpected delight.

Categories: being veggie, challenges, feeling philisophical | Tags: , , , , | Leave a comment

January Friends

January ended up being more adventurous than expected in some ways and less in others.

First up, I cooked something from my new recipe book. A lot of the recipes are actually designed for things like dinner parties so aren’t actually that practical for cooking for one, so that was a little bit of a set back. As was the realisation that a lot of the recipes I actually fancy making, are very much summer-time recipes. Hopefully, at some point during the summer, I’m going to have friends round for dinner and knock four things off this list at once in the process.

Anyway, I ended up picking Peanut Soup to make, as soup is pretty much a sure fire win with me. It’s a fairly unusual soup actually, there’s not a lot to it and I found that rather disappointing. It’s designed to be used as a starter and served in shot glasses, so perhaps it needs to be as light-weight as it is for that purpose, but frankly I could have done with some lentils, maybe some celery, to give it a bit more body and texture. The recipe suggests that you can blend it but I found that there wasn’t enough in the soup to actually blend rather than spin round at great speed. All it seemed to do was lose any thickness the peanut butter had given it. It tastes nice enough but I found it too thin for my taste.

On the other hand, my first attempt at baking this year was a resounding success. I made Beetroot brownies from a recipe a friend recommended from the BBC Good Food website. I’ve had Beetroot and Dark Chocolate cake before so I knew the flavour would work for me. They’re actually quite straightforward to make, with relatively few ingredients and they taste amazing. Unexpectedly moist brownies, but that’s no bad thing. The recipe makes loads, even with taking some of them to work with me, I’ve only just finished them a week and a bit later. Also, on a learning experience front, I discovered that my kitchen in January is too cold to bring butter and chocolate to ‘room-temperature’ so that it will melt nicely when blended with the cooked beetroot. I had to make judicious use of the microwave once I realised what was wrong. You’d think I’d have learned that from last spring’s 36 hours to defrost some puff pastry shenanigans but apparently I needed the reminder.

Chocolate & Beetroot Brownies

Categories: bake more often, challenges, cooking the book | Tags: , , , | Leave a comment

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