Two simple “Greek” recipes
Occasionally I manage to grow some good cauliflowers, and when I do I appreciate these two simple recipes. I call both of them “cauliflower a la Grecque” – my versions of French versions of real Greek cooking. They do actually taste very good even though they may not be strictly authentic.
Part of the trick of cooking cauliflower is to catch them just as they soften, but before they go mushy. Your nose can help here. You get to recognize the the change of smell when they are done.
- A cauliflower, broken into florets
- Olive oil: two measures
- Lemon juice: one measure
Prepare a dressing in a bowl by whisking together the olive oil and lemon juice – just enough for the amount of cauli you have. Steam the cauliflower in a covered pan with just a bit of water until it softens, and drain it. Add the florets to the bowl and gently mix with the dressing. Serve either warm or cold.
Cauliflower in Tomato Sauce
- A cauliflower, broken into florets
- Tomato sauce
I like to make enough tomato sauce to have some left over for dishes like this. Tomato sauce made with onions, garlic and oregano works well, but other sorts are good too. Just add the florets to a pan with enough sauce to cover them when you mix them together. You may need to water the sauce down a bit to stop it sticking and burning. Cover the pan and steam until the cauliflower is just done. Serve hot.
Delicious way to use up courgettes!
Jenny Ward brought this amazing Persian dish to one of our autumn shows, where it was quickly polished off. Not only is it delicious, but it also uses up lots of courgettes – just the sort of recipe we need!
- 500g of courgettes – in 5mm slices
- 6 eggs
- 100ml milk
- 1 small onion, finely chopped
- Handful of dill and parsley, finely chopped
- 2 cloves garlic, grated
- Spice mixture:
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp ground nutmeg
- 4 tbsp olive oil
Fry the onions in 2tbsp olive oil until soft. Remove from the pan. Then fry the courgettes in batches until coloured and remove from the pan. Add more oil if needed. Whisk the eggs and milk in a bowl, then add the rest of the ingredients. Pour the mixture into the pan, and cook on a low light. Finish off under the grill to brown the top.
Delicious and very simple.
We discovered this way of doing broad beans so long ago that we can’t find the original recipe. I think it is a Greek. Anyway it is delicious and very simple if your broad beans are still young and tender.
- Broad beans
- Lemon juice
- Olive oil
If your broad beans are still young enough, just steam them in a bit of water until tender – only a couple of minutes – and drain them. Make a bit of dressing of olive oil and lemon juice in a serving bowl and tip in the broad beans and stir them in. If the skin of your broad beans has started to get tough you may want to go to the trouble of skinning them.
Serve them cool or still warm, as you prefer.
Utterly delicious – worth keeping a small bed of sorrel somewhere.
I think Sally got this recipe from The Greens Cook Book. It is utterly delicious.
We keep a small bed of sorrel protected from the birds on our plot which keeps us going most of the spring and summer.
- Tart dough for a 9 inch tart
- 4 tablespoons butter
- 1 large red onion, thinly sliced
- 1/2 teaspoon salt
- 4 to 8 0z sorrel leaves
- 2 large eggs
- 1 cup double cream
- 2 oz Gruyere cheese, grated
Prepare the tart dough and partially pre-bake.
Melt the butter in a pan, add the onion and salt. Cover the pan and stew for about 10 minutes until the onion is soft, stirring occasionally. Meanwhile cut the stems off the sorrel leaves and roughly slice the leaves. Add them to the cooked onion and cook until the sorrel has turned a grey-green colour (about 3-4 minutes). Whisk the eggs with the cream and then stir in the onion, sorrel and half the cheese. Taste for salt and season with pepper.
Preheat the oven to 375 degrees F (190 degrees C). Spread the rest of the cheese on the bottom of the flan case, then spread the filling on top. Bake for 35 to 40 minutes until set and well coloured. Serve hot.
Makes one 9 inch tart
An Indian recipe for spinach, this works with cabbage or kale, too.
I learned this wonderful way of cooking spinach so long ago I almost forgot where it came from. I think it was a Sikh friend who showed it to me, but it doesn’t just go with Indian cooking – and it works with other greens besides spinach. I like it with cabbage, and even kale sometimes. This should be enough for two people who really like their greens.
- 200 g or 300 g spinach
- knob of ghee or else cooking oil and a knob of butter
- about 2cm of fresh ginger root, grated
- clove of garlic, pressed or chopped fine.
Wash the spinach well and drain. Heat the ghee (or oil and butter) with the garlic and ginger in a pan until it starts to sizzle. Then throw in the spinach, still wet, and cover the pan. Cook gently, stirring occasionally, until the spinach is soft and smells delicious. With other greens you may need to add just a bit of water to stop it burning.
Made right, gooseberry fool is sublime!
A traditional English recipe made with fresh gooseberries and cream, gooseberry fool can be just sublime. This makes four smallish portions, but it is so intense you don’t really need much.
- 200 ml fresh cream, either double or a mix of double/single, whipped.
- 200 g young gooseberries
- sugar to taste
- 50 g butter
Stew the gooseberries and butter in a covered pan until they are just cooked – not too mushy. Smash them with a fork, sweeten with sugar to taste, and stir gently into the whipped cream. Spoon into small bowls or glasses and cool it in the fridge before serving.
From Sally Foster, inspired by our ancient copy of Jane Grigson’s Good Things.
Pick them young, before the choke develops and try this.
Globe artichokes are coming on nicely at the moment (mid May). Instead of waiting for them to get enormous, this is how I’ve been cooking them:
Pick them young and tender.
Cut of the top third, and take of several layers of ‘leaves’.
Cut them in two. There is no choke at this stage.
Boil in wine/water+lemon juice or vinegar for about 10 minutes. Dress them with vinegar or whatever.
From Rosie Hall
A recipe for two of our favorite fruits which are ready to pick in June.
Two of our favorite fruits are ready to pick in June. We found this wonderful recipe in Barbara Kingsolver’s book Animal Vegetable Miracle. Here it is.
Enjoy the desert, and read the book if you get a chance.
Made in June gives you the fragrance of summer all year round.
Our allotment site has lots of elder bushes growing around the edges which are covered with fragrant flower heads in June. There are lots of ways of using them, and elderflower cordial is our current favorite – the taste of summer all year round. We make a batch in June, and keep a few plastic bottles of it in the freezer. You can just dilute it with water for a refreshing drink, or use it more adventurously (elderflower sorbet?). My wife has used this cordial recipe for years, but now we can’t find the original on the internet any more. No matter, here is our version of it:
Pick the elderflowers on a dry morning, and try to use them within a few hours. Sniff them to find the best. Give each one a little shake to evict any insect visitors.
- 25 elderflower heads
- 1.5kg sugar
- 1.5 litres of water
- 50g citric acid (from Wilko’s for example)
- 2 unwaxed lemons, finely sliced
Boil the sugar and water to make a syrup, stirring until it is all dissolved. Turn off the heat and stir in the citric acid, then leave it to cool. Put the flower heads in a container and pour the syrup over them and add the sliced lemons.
Cover it and leave it for two days, stirring occasionally. Then strain it through a jelly bag or muslin. You can squeeze the lemons to get a bit more zing if you like.
You can freeze it in clean plastic bottles, or use it fresh from the fridge for a few weeks.
I struggle to find things that work on my plot, but French beans Borlotti beans are my favourite…
I thought I would stick my oar in and recommend growing borlotti beans. I struggle to find things that work on my plot and have more failures than successes, but French beans and recently, borlotti beans are my favourite and make me happy!
Growing borlotti beans turn into lovely purple pods that start to look dried out at the end of summer and that’s when I pick them. Simmer the beans in water with a bay leaf, rosemary and garlic for about 30 mins, then add salt and let stand for 10 mins. Drain, add some olive oil and lemon juice and eat. They are creamy and tasty and you can eat them in salads, as a side dish or add them to a stew, whatever you fancy. So nice and so easy.