I
recently tidied out my fridge, ready for cropping season to get
underway. It is already beginning to stock my own produce rather than
shop stuff, somewhat - spinach, chives, gooseberries, broad beans -
all mine! Regular readers will not be amazed to see my pantry has yet
again been tidied and reorganized...a favored chore.
Next,
I will share a recipe made predominantly with crops from the
allotment. I called it 'Cauliflower-potato
'lunch'' and here is how to make it, if you fancy some.
The first or second
head of cauliflower was selected along with the first dug up potato
plant of the year and once home, I had about
5 small potatoes and one
medium - I chopped the latter. I also had a small-medium head of
cauliflower and added a medium sized diced onion. I then added water
and boiled, then simmered the vegetables.
Meanwhile, I mixed a
generous serve of ground chili and a tablespoon of dairy-free cheese
sauce with a little rice milk and stirred it into a sloppy paste in a
mug. I added the sauce mix to the simmering veggies after
approximately 15 minutes simmering and stirred til the sauce
thickened. The result: an easy, quick, healthy and tasty lunch from
currently-cropping plot veg!
Next, a treat for my
kitchen and hands - a new oven glove - along with evidence of why I needed it in the form of the old glove!
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