Shaved beets

tonight’s dinner was a real feast to the eye, so much so that I just had to take a photo !!  It tasted just as good as it looked, with shaved beetroot, apple, carrot, cucumber and courgette with mustard and lemon vinaigrette and after the photo I added toasted cashews. For me to enjoy my food it has to look nice too, I eat with my eyes………….    I have been growing courgettes and french bean in huge pots outside my office,  pleasantly surprised at how prolific these have been.

 

The creative mind

Not sure what is going on with my mind at the moment, its kind of all over the place, one minute creating a patchwork of colour, sewing, sewing, sewing, with blocks coming out of my ears……………  Then wanting to sketch with a mapping pen, all inky blots and scratchy lines

Then after the orange spurt on Monday, partly prompted by bitter orange library scheme I am creating for my next project in my day job, like luscious tangy marmalade all juicy and ripe.  Partly inspired by the wonderful parrot tulips I treated myself to.  But now its purple, the wonderful pinky purple colour that hot beetroot makes when doused in sour cream swirls……..  Deep magenta,  oozing damson liquor when baked in a pie.  I cooked myself beetroot and courgette with warm lemon yoghurt dressing tonight, the taste was just sublime.  As I  rubbed the warm skin from the cooked beetroot just couldn’t resist taking a photo of it,  Hey presto it turned into a humble beet to kind of Beet Mandala !

IMG_3194

Beet Mandalabeet mandala 2

 

 

The glory of beetroots

Not long now and first crop of beetroot will be ripening, sadly not mine but my daugher’s.  I do not have my allotment anymore, but Kirsty is kind enough to share the produce she grows.

Here is a recipe I am definitely going to try, just adore the jewel like colour and sweet flavour of cooked beetroots, especially when roasted.  If you want to give it a try, the recipes are after these beautiful pics.

Beetroot Pesto
Serves 4

  • 1 pound beets, cooked and peeled
  • 1 garlic clove, crushed
  • 2 ounces almonds
  • 2 ounces grated parmesan or pecorino cheese
  • sea salt
  • 1/4 cup plus a tablespoon extra virgin olive oil

Note: If you prefer a sweeter taste, scrub and trim the tops from the beets and roast them in a foil-covered pan at 400ºF/200ºC until fork tender, about 1 hour.

Instructions

1. Roughly chop the beets and run them in a food processor or blender with the garlic, almonds, grated parmesan and sea salt.

2. With the blender running, gradually add the olive oil. Keep and serve refrigerated.

3. Use beetroot pesto exactly as you would use traditional pesto: over roasted vegetables, with pasta, in risotto, or even better, serve with home-baked rye bread.

Rye Bread (with Sourdough)

For the Sourdough:

  • 1/5 cup (1/2 dl) ymer or other soured whole milk product (yogurt must be diluted with water)
  • 1 + 1/5 cup (1.5 dl) water
  • 1/5 cup (1/2 dl) coarse organic rye flour, freshly ground if possible
  • 1 + 1/5 cup (1.5 dl) standard organic rye flour, freshly ground if possible
  • 1/5 ounce (5 g) yeast
  • 2 tbsp. sea salt

Instructions

1. Mix all ingredients and leave for 24 hours at room temperature or for five days in the refrigerator.

2. Sourdough will keep for one week in the refrigerator and can be frozen. If the sourdough doesn’t seem active enough, 1/5 to 2/5 ounce (5–10 g) of yeast may be added to the dough on day 1.

For the Rye Bread Dough:

  • 1 portion sourdough, approx. 1/2 quart (1/2 litre)
  • 1 quart (1 litre) water or dark beer
  • 1/2 tbsp. coarse salt (but not first time the sourdough is used)
  • approx. 2.5 lb (1.2 kg) organic rye flour (for grainy rye bread, use 50% cut rye grains)
  • 1 tbsp. butter in 1/5 cup (1/2 dl) warm water

Instructions

Day 1: Mix sourdough with water, salt and 1 and 3/4 pounds (750 g) rye flour. Keep 1/2-quart (1/2-litre) dough 
for the next sourdough, sprinkle with 1/2 tbsp. salt and refrigerate. Put the rest of the rye bread dough in the refrigerator overnight.

Day 2: Mix the rest of the rye flour thoroughly into the dough. Put the dough in a 4.4-lb (2-litre) bread tin, filling it 2/3. Prove for a couple of hours until the dough reaches the top of the tin. Bake at 175°C/350°F for approximately two hours. A meat thermometer inserted in the middle should register at least 98°C/208°F. Brush the loaf with a butter/water mixture and cool on a cooling tray. It tastes best the following day. Rye bread keeps best in the refrigerator.

recipes by http://www.rigettaklint.com/rk/index.html?daily#menu

 

 

 

grown with love

Wow, look at these veg, fresh straight from my daughter’s garden.  Courgettes, a yellow gold round one not sure of the variety but it looks so bright, baby round carrots, three varieties of beetroot, some kind of kale and wonderful rainbow chard with bright red-pink stalks.  Just had to take a photo before I started cooking my dinner.

Rainbow veg with herb butter and egg noodles……..  quick and easy and oh so delicous

Cooked the baby beetroot, skinned and sliced in half

steamed the baby carrots and left whole

sliced up the chard and some kale across in strips

diced the courgettes

chopped up a couple of tomatoes

put the egg noodles in some just boiled water to warm through

sauteed the kale and chard stalks and put in bottom of dish

metled som butter and put in  chpped freshsage, thyme and rosemary, then added courgette and tossed slightly till softened

Then add carrots, beetroot and chopped tomatoes.

drain noodles and put on top of kale and chard

Top with rainbow veg, I add a squeeze of lemon, but suppose parmesan would be nice

delicous, fresh and nutrituous.

thank you Kirsty,  I know they were grown with love !!

A taste of Granville island-Vancouver

IMG_2199I eat with my eyes ……..     what do you eat with?  This has to be the best farmers market I have visited.  Row upon row of fresh green salad leaves, so many varieties I lost count, bright red lush tomatoes of all sizes, tiny pearls to big butch meaty globes.  Huge piles of soft fruit, some artfuly displayed in huge pyramid shapes,juicy red and yellow cherries, raspberries, cape gooseberries, strawberries, rambutans, lychees, paw paw, papaya and mangoes.  Then theres the artisan bakers, beautifully worked bread in a myriad of shapes,  pastires, cakes, biscuits, all lined up in their mouthwateringly showiness. 

Huge piles of crushed ice closely conceal the jewel like flesh of super fresh salmon, its orange red flesh just seen below its frozen overcoat.  Here and their a huge crab pincer has broken its icy crust along with the silvery toughened overcoats of the huge spotted prawns.  

Cheeses, fresh pasta, pates, herbs and spices, oriental good, speciality teas and of course the flowers, rows of brightly coloured bloms, heady with perfume, dewy fresh, and screaming out for my camera to capture their magnificense.  

I wondered out among the people, music of pan pipes drifted over, a young man flame thrower was going about his business in the square, people watching, sitting on benches reading, chatting, children laughing.  Strolling along looking in the windows, a dye shop caught my eye, on entering all I could see was basket upon basket of  warm hued wools in every concievable colour and texture, soft mohair, the crispeness of hemp, silk and wool, alpaca, skeins hanging on walls and suspended from the ceiling.  A real sight to behold…….

this place is an experience not to be missed, if you ever find yourself in downtown vancouver its a must see!!

GI rambutan9_2GI cherry pyramids

GI - lilliesGI cherriesGI carrotsGI cherries 2GI radishesGI lemons mouseGI woolIMG_2203