Posts Tagged ‘From our garden’

Land cress pesto

Monday, July 5th, 2010

In a food processor combine 40g land cress, a pinch of salt, 25g toasted cashews and 1 clove garlic. Process until very finely chopped, then add 50g grated Parmesan and work to a paste. Gradually add 5-6 tablespoons of olive oil and work until you have a thick green sauce.

Rocket and watercress are an easy and excellent substitute for land cress.

Tarragon pesto

Wednesday, June 16th, 2010

Take 1/2 a cup of tarragon leaves and 1 cup of flat leaf parsley leaves (both should be loosely packed) roughly chop, then grind in a pestle and mortar with half a teaspoon of sea salt. Add a clove of chopped garlic, 25g of lightly toasted flaked almonds and grind again. Add 2-3 teaspoons of lemon juice and continue to work the ingredients to a paste.

Gradually incorporate enough olive oil until you have a thick green sauce.

Apple crumble

Saturday, March 6th, 2010

Peel, quarter and core 1.5 kilo apples and chop roughly in to small pieces. Lightly braise on a gentle heat together with 50g of butter and a tablespoon of vanilla sugar. Leave to cool and season with 4 tablespoons plain or vanilla sugar and a good pinch of cinnamon.

For the crumble, take 250 g of cold butter and cut into cubes in a large bowl combined with 400g flour, 200g golden caster sugar and a generous pinch of sea salt. Rub the butter into the flour mixture, gently and lightly with your fingertips just as you would for making pastry.

Pile the apple into a baking dish and loosely spoon over the buttery crumble mixture.

Bake for 40 minutes at 180c or until golden with little eruptions of apple around the edges.