This is a real Spring recipe. You need 24 very young and fresh and tender vine leaves.
This Tuesday Night Vego Challenge recipe uses egg noodles, which are exactly the same as pasta. I’m a relatively recent convert to home-made pasta and noodles. For years I used to think home-made pasta 1. required a pasta machine, and 2. was just a carrier for the sauce anyway. In fact I was wrong on both counts.
Good for you and virtuously good are only two of the three Witches Kitchen goods, and I used to think broad beans failed on number three until I discovered the north African and Middle Eastern way of cooking them with lemon, olive oil and garlic.
We’re still in the Spring egg glut situation, so for a little while yet, expect Tuesday Night Vego Challenge recipes to feature eggs. And though we don’t have cows or goats, people who do will know that milk is also a Spring glut produce.
My all time, very favourite, can’t be beaten dinner is a plate of roast root vegetables. On their own. Little crispy caramelised bits on the edges and each individual vegetable a star in its own right. With home grown, very fresh vegetables it’s amazing. But even with bought vegetables it’s pretty good.
This is the second of my potato harvest Tuesday Night Vego Challenge recipes. I often have lots of these tiny chats in my spud harvest, and they’re the best bit. Add some egg for protein and avoid loading up with mayonnaise, and it’s a healthy and very delicious dinner.
You need real tomatoes – sun ripened, in season, varieties bred for taste rather than transportability and artificial ripening. For real decadence a few different varieties so you can savour each kind.
Last broad bean recipe for the season I think.
When I am away from my garden, it is the herbs I miss most. If I only had pots to garden in, the top dozen plants on the priority list would all be herbs. There are just so many recipes that depend on fresh herbs to move food from fuel to experience, and it is so difficult and expensive to buy fresh herbs. And dried herbs just don’t do it…
This was an accidental discovery. I had some friends coming for lunch and I had baked ricotta with salad in my mind. But I’d forgotten that I’d used the ricotta. Oops.