Pesto pancake and tomato layer (gluten-free; dairy-free; vegan)

September 10, 2022September 10, 2022 ~ My virtually free-from kitchen ~ Leave a comment

Pesto_pancakes_layered_with_homemade_tomato_sauce — Pesto pancake and tomato layer. Image: Kathryn Hawkins

Hello again. What a mixed bag of weather there has been here since my last post. Plenty of rain to restore the water supplies with thundery downpours and a few sunny days here and there. The garden has bucked up again and the green grass has been restored.

Greenhouse_grown_orange_tomatoes_September_2022 — Homegrown orange tomatoes. Images: Kathryn Hawkins

My recipe post this week gives a little nod towards the change of month and season. The greenhouse tomatoes are ripening now. I planted only 3 plants this year, but I am enjoying a steady supply to eat in salads. The variety is called Golden Zlatava, orange on the outside with reddish flesh inside. Whilst I haven’t grown enough for cooking this year, there are plenty of delicious locally grown tomatoes around, like these fantastic small plum tomatoes, which are perfect for sauce-making.

Plum_tomatoes_on_the_vine — Fresh plum tomatoes. Image: Kathryn Hawkins

The greenhouse basil really enjoyed the hot weather we had last month and has grown very bushy and bold. I love the flowers as well. Plenty of leaves to make one of my most favourite savoury sauces, pesto, which seems to be the best way to preserve the flavour of the herb once it has been frozen.

Basil_plants_in_a_Scottish_unheated_greenhouse — Greenhouse basil. Images: Kathryn Hawkins

There are 2 main components to the recipe this week: making the pancakes and making a tomato sauce. Both elements freeze well in case you want to make the recipe in stages. I made pesto in a previous post, so if you fancy having a go at that as well, here’s the link to the recipe Runner bean and pesto fritters (gluten-free; dairy-free; vegan)

Serves: 4

Ingredients

Tomato sauce

1kg fresh tomatoes, washed and chopped
6 garlic cloves, peeled
A selection of fresh herbs such as sage, bay, marjoram and oregano
2tbsp olive oil
1tsp caster sugar
100g drained sundried tomatoes in oil, blotted on kitchen paper
Salt to taste

Pesto pancakes

110g tapioca flour
110g gram (chickpea or garbanzo) flour
6g gluten-free baking powder
1tsp salt
65g fresh vegan pesto
250ml plant-based milk (I used oat milk)
160ml chickpea canning liquid (or other aqua fava)
Vegetable oil for brushing

1. First make the sauce. Put the tomatoes in a large pan with a lid and add the garlic and herbs. Heat until steaming, then cover, and simmer gently for about 45 minutes until very tender. Turn off the heat and leave to cool with the lid on.

2. Discard the herbs. Push the tomatoes and garlic through a nylon sieve, in batches, to remove the skins and seeds. Depending on the juiciness of your tomatoes, you should end up with around 700ml pulp.

3. Pour the pulp into a clean pan. Add the oil and sugar, heat gently, stirring, until boiling, then simmer for about 20 minutes until thickened and reduced to about 300ml. Leave to cool.

Steps_showing_the_stages_to_make_plum_tomato_sauce — Homemade plum tomato sauce preparation. Images: Kathryn Hawkins

4. Put the sundried tomatoes in a blender or food processor and blitz until smooth, then stir into the cold tomato sauce. Taste and season. Cover and chill until ready to use.

Sundried_tomatoes_made_into_a_paste_to_enrich_plum_tomato_sauce — Adding sundried tomato paste. Images: Kathryn Hawkins

5. For the pancakes, put the flours, baking powder and salt in a bowl and make a well in the centre. Add the pesto, and gradually blend in the milk to make a smooth batter.

5_images_showing_the_making_of_pesto_pancake_batter — Making the pesto batter. Images: Kathryn Hawkins

6. In another bowl, whisk the chickpea water until very thick and foamy, then gently mix into the batter to make a bubbly mixture.

7. Brush a small frying pan (15-16cm base diameter) lightly with oil and heat until hot. Spoon in 4-5tbsp batter, tilting the pan to cover the base with batter. Cook over a medium/low heat for 2-3 minutes until set and bubbles appear on top. Flip over and cook for a further 2 minutes until cooked through.

8. Layer the cooked pancake on a sheet of baking parchment on a wire rack, and cover while you make another 7 pancakes. Stack the pancakes on top of each other, between sheets of parchment to help keep them from drying out. If you are making the pancakes in advance, leave them to cool, then wrap them well and keep in the fridge for up to 3 days or freeze for up to 6 months.

Steps_showing_the_cooking_of_pesto_pancakes — Cooking the pancakes. Images: Kathryn Hawkins

Stack_of_homemade_savoury_pancakes_stacked_on_a_wire_rack — Pesto pancake stack. Image: Kathryn Hawkins

9. To assemble, spread a pancake with cold tomato sauce, almost to the edge of the pancake. Transfer to a lined baking tray and continue the spreading and layering with the remaining sauce and pancakes. If you have leftover sauce, keep it to serve with the pancakes.

Spreading_pesto_pancakes_with_tomato_sauce_before_layering — Layering before baking. Images: Kathryn Hawkins

10. Cover the pancake stack with foil and place in a preheated oven at 190°C, 170°C fan oven, gas 5. Heat through in the oven for about 45 minutes. Best served warm. Top with fresh chopped tomato and fresh basil to serve and accompany with wild rocket and any leftover tomato sauce.

Close-up_of_pesto_pancake_layers_with_tomato_sauce_in_between — Tomato-filled pesto pancake layers. Images: Kathryn Hawkins

That’s all for this post. See you all again soon. Thanks for stopping by. Best wishes 🙂

Homegrown coriander (cilantro) seeds

October 2, 2021October 2, 2021 ~ My virtually free-from kitchen ~ 2 Comments

Small_blue_bowl_of_freshly_picked_coriander_seed — Harvested coriander (cilantro) seed. Images: Kathryn Hawkins

Hello again. Well it’s certainly feeling much more autumnal since my last post. After a few bright and sunny days, the weather has turned much cooler and, as I type this, it is pouring with rain.

Towards the end of last month, I harvested my first crop of coriander (cilantro) seed. When I sowed the herb seeds back in late spring, my only intention was to grow the herb for its leaves for use in salads, curries and salsas. However, once the seedlings appeared, I never quite got round to thinning out the crop. I kept them all in the same pot, in the greenhouse, just picking off a few leaves here and there, and never quite finding the time to separate them and plant them outside.

Fresh_coriander_flowers — Coriander (cilantro) flowers. Image: Kathryn Hawkins

After a while, the individual plants became leggy and formed flower stalks. I enjoyed the flowers for their aroma and the splash of brightness they offered. The leaves had started to become coarser in texture and had a bronze edge, and weren’t quite so appealing to eat. In early August, I decided it was time to get rid of them altogether as the flowers had dried and were falling. However, on closer inspection, the fallen petals had left behind bright green “berries”.

Bright_green_coriander_seeds — Bright green seeds. Images: Kathryn Hawkins

After a bit of research and a quick change of plan, I decided to keep the plants with the hope of being able to harvest the seeds. You can pick the green fruit and use it in cooking, but they don’t store well. I tried one or two, the flavour was mild, fresh and slightly sweet, and would be good chopped up in a salad or added to a relish. The green berries can be pickled as well.

However, I read that if you leave the fruit on the stems long enough, the berries will dry naturally and can be harvested for longer storing, and used as the familiar fragrant spice.

Coriander_seeds_semi_dried — Beginning to dry out. Image: Kathryn Hawkins

By the end of August the seeds had turned light gold, and in another month, they had dried out completely. At the time, we were blessed with some dry weather so I think this helped with the drying process. I guess that a damp atmosphere could cause the seeds to turn mouldy.

Coriander_seed_dried_on_the_stem — Coriander seed dried and ready for harvesting. Images: Kathryn Hawkins

I found it easier to pull the stems from the soil and pick off the seeds into a small bowl. I left them in the greenhouse for a few more days to finish ripening naturally in the sunshine.

It was a very small harvest, accidental by nature but rewarding all the same. Now the seeds are in a tiny jam jar in my spice cupboard waiting for the right recipe to include them in.

Small_jar_of_freshly_picked_dry_coriander_seed — Precious seed harvest ready for storing. Image: Kathryn Hawkins

Until next time, take care, my best wishes to you, and thank you for stopping by again 🙂

Midsummer rainbow garden

June 24, 2021June 24, 2021 ~ My virtually free-from kitchen ~ 3 Comments

Midsummer_in_a_Scottish_garden — Midsummer garden. Image: Kathryn Hawkins

Hello everyone. I hope you well and that the sun has been shining wherever you are. It’s been a mixed bag here. Some sunshine, some rain, but warmer temperatures on the whole.

I have a very simple post this week. Several plants in the garden are about 2 weeks behind this year, and this has enabled me to put together a post I have wanted to do for a while but have not, until now, had the selection of colours to make it work.

Below is a compilation of flowering plants from my garden photographed this week from Midsummer’s Day on Monday through to this morning. All the colours of the rainbow plus a couple more. I hope you enjoy them.

Deep_red_Aquilegia_plume_thistle_and_Skimmia_Japonica_berries — The reds: Aquilegia; Plume thistle, and Skimmia Japonica berries. Images: Kathryn Hawkins

Peachy-red_Azalea_orange-yellow_lupin_and_Pilosella — The oranges: Azalea, Lupin and Pilosella (fox and cubs). Images: Kathryn Hawkins

Yellow_flowering_Sedum_Lysimachia_and_Day_Lilies. — The yellows: Sedum, Lysimachia and Day Lilies. Images: Kathryn Hawkins

Green_Euphorbia_flowers_lemon_thyme_and_fresh_sage_plants — The greens: Euphorbia, lemon Thyme, and sage. Images: Kathryn Hawkins

Geranium_Magnificum_nlue_Campanula_and_Centaurea_Montana — The blues: Geranium Magnificum, Campanula and Centaurea Montana. Images: Kathryn Hawkins

Purple_lupin_trailing_Campanula_and_deep_violet_violas — The violets: Lupin, trailing Campanula and Violas. Images: Kathryn Hawkins

Gertrude_Jekyll_rose_deep_pink_Foxglove_and_white_and_pink_lupin — The pinks: Gertrude Jekyll rose, Foxglove and Lupin. Images: Kathryn Hawkins

White_hebe_flowers_white_Veronica_and_white_foxglove — The whites: Hebe, Veronica and Foxglove. Images: Kathryn Hawkins

I’m heading back to the kitchen for my next post. I will see again in a few days. Until then, take care and keep safe 🙂

Baked spiced golden carrots (gluten-free; dairy-free; vegan)

June 10, 2021June 10, 2021 ~ My virtually free-from kitchen ~ 5 Comments

Homegrown_golden_carrots_with_carrot_top_and_coriander_dressing — Spiced golden carrots with carrot top and coriander dressing. Image: Kathryn Hawkins

Hello there. It’s another “golden” post from me this week, all be it a recipe-led one rather than one from my garden. To be honest, I had intended this to be a “rainbow carrot” feature but Mother Nature stepped in and things turned out a little different to what I was expecting. Let me explain.

Packet_of_opened_carrot_seeds — Rainbow carrot seeds. Image: Kathryn Hawkins

Back in September last year, I decided to experiment by sowing some carrots seeds as a late crop. All being well, I should end up with baby carrots in the early winter. I chose a rainbow mix, and planted them in 2 trench-style containers in the (unheated) greenhouse. I was delighted when they started growing, but as the daylight hours dwindled, and the temperature cooled, the seedlings, unsurprisingly, stopped growing.

Overwintering_carrots_in_3_stages — From December 2020 through to April and June 2021, overwintering carrots. Images: Kathryn Hawkins

I decided to leave them alone and allowed them to overwinter in the same spot in the greenhouse. Nothing much happened until the weather warmed up in March this year when the seedlings started growing again. By April they were thriving so I put the pots outside. With the benefit of hindsight, the carrots were probably ready for pulling about a month ago, but nevertheless, this month, I finally enjoyed a bunch of homegrown carrots with fine flavour, all be they with a distinct lack of rainbow 🙂

Homegrown_golden_carrots — Golden carrot harvest. Image: Kathryn Hawkins

Only white and yellow carrots grew, although there was one orange one which didn’t quite make the grade for this recipe. It had split and grown in a very strange shape, much like a crossed pair of legs. It went in a salad instead and tasted delicious.

Homegrown_wonky-shaped_carrot_ — One wee wonky carrot. Image: Kathryn Hawkins

On with the carrot recipe which uses up all parts of the vegetable. I peeled the carrots because they were a little hairy, but ideally homegrown carrots are best left unpeeled. I also wanted an excuse to make crispy carrot peelings which I love. I used some of the carrot tops in a dressing and the rest I am working my way through as a sprinkling over salads and soups. I keep them in a jug of water in the fridge; they last for several days if you change the water regularly. If you have carrots without the tops, you can make the dressing with all coriander instead. Give all parts of the carrot a good wash to remove grit, dust and soil from the ground.

Preparing_carrots_tops_and_peelings_for_cooking — Carrot preparation. Images: Kathryn Hawkins

Serves: 2-3

Ingredients

350g carrots, washed and peeled if preferred (don’t forget to keep the peelings!)
1 tsp each coriander and cumin seeds, toasted and ground
1 tbsp maple syrup + a little extra if you are going to cook the peelings
4 tbsp cold pressed rapeseed oil (I chose this for the nutty flavour and golden colour, but any vegetable oil is fine) + a little extra for cooking the peelings
Sea salt
15g carrot top leaves, washed (use the leafy fronds rather than the stalks which can be tough) + a few extra for garnish
15g coriander leaves, washed
2 garlic cloves, peeled and roughly chopped
¼ tsp ground fenugreek (use a mild curry powder if this is unavailable)

1. Preheat oven to 200°C, 180°C fan oven, gas 6. If the carrots are different sizes, cut them into even sized pieces. My carrots were about 10cm long, and I simply cut them in half. Put in a roasting tin and sprinkle with half the toasted seeds.

2. Mix the maple syrup and 1 tbsp oil together and toss into the carrots. Season with salt, cover with foil and bake for 30 minutes.

Grouns_whole_toasted_spices_along_with_maple_syrup_and_cold_pressed_rapeseed_oil_for_flavouring_baked_carrots — Toasting and grinding spices for baking carrots with maple syrup and rapeseed oil. Images: Kathryn Hawkins

3. Remove the foil, mix the carrots in the pan juices and return to the oven for a further 15 minutes, this time uncovered, until tender and lightly golden.

Roasting_tray_of_freshly_baked_golden_carrots — Baked carrots straight out of the oven. Image: Kathryn Hawkins

4. While the carrots are cooking, make the dressing. Put the remaining ingredients in a blender or food processor and with the remaining toasted seeds and oil, and blitz until well blended. Season with salt to taste. Cover and leave at room temperature for the best flavour.

Blitzing_the_ingredients_for_carrot_top_and_coriander_dressing — Making carrot top and coriander dressing. Images: Kathryn Hawkins

5. If you want to cook the peelings, mix them with a drizzle of maple syrup and oil, then spread them out on a baking tray, season and bake for 10-15 minutes until crisp and golden. Drain on kitchen paper.

Roasting_carrot_peelings — Roasting carrot peelings. Images: Kathryn Hawkins

6. To serve, drain the carrots and arrange on a warm serving plate. Sprinkle with chopped carrot tops and serve with the dressing and crispy peelings.

Baked_golden_carrots_with_herby_green_dressing_and_crispy_carrot_skin_sprinkles — Carrots with dressing and crispy sprinkles. Image: Kathryn Hawkins

I have chosen to grow a purple variety of carrot this year, and the first seedlings are quite well advanced already. If all goes to plan you may well see another carrot-led post from me in a few weeks.

Carrot_top_and_coriander_dressing — Carrot top and coriander dressing. Images: Kathryn Hawkins

I hope you have a good few days ahead. Until my next post, take care and keep safe 🙂

Runner bean and pesto fritters (gluten-free; dairy-free; vegan)

September 6, 2020 ~ My virtually free-from kitchen ~ 5 Comments

Runner_bean_fritters_in_a_bowl_with_pesto_mayo_on_the_side — Runner bean fritters. Image: Kathryn Hawkins

Hello everyone. I hope you have had a good few days. I can hardly believe that it is September already! We have had a fine few days of weather this last week, and the garden dried out enough to get gardening again. It felt good to be outside once again.

Runner_bean_plants_and_a_trug_of_freshly_picked_beans — Runner beans 2020. Images: Kathryn Hawkins

At the end of my last post I mentioned that I was about to tackle a glut of runner beans. It has been perfect conditions for a bumper harvest this summer: plenty of rain intermixed with sunshine and warmth. The bean vines are still looking very lush and healthy, and there has been a second flush of flowers which means, if the weather holds, I should be picking beans for a while longer.

Small_food_processor_with_basil_pesto_ingredients_before_and_after_blending — Fresh basil pesto. Images: Kathryn Hawkins

Apart from enjoying runner beans as an accompaniment to meals, so far I have a couple of bags in the freezer for eating later on in the year. I seldom do anything else, although leftover cold beans make a great salad ingredient – click here for a delicious runner bean salad I posted last year. This week’s recipe gives runner beans a leading role. I hope you enjoy the fritters, they are crisp and delicious, and for a little extra effort, I would suggest making your own pesto. I am very proud of my basil plant. It is thriving in the greenhouse; the leaves have a strong, peppery bite. The quantity below will make enough for this recipe. If you double or triple it you can freeze the remainder in small batches. It will also keep for a couple of weeks sealed tight in a jar in the fridge.

Vegan pesto: put a peeled garlic clove in a small food processor with 15g basil leaves, 60g unsalted nuts such as pistachio, pine nuts or almonds (I used a combination of all 3), a pinch of salt, 50ml extra virgin olive oil and 30g grated hard vegan cheese. Blitz for a few seconds until smooth, and that’s it. Pesto perfecto! This combination makes a thick pesto which is perfect for this recipe, but add extra oil to taste for a looser pasta sauce.

Freshly_sliced_raw_and_steamed_runner_beans — Preparing and cooking runner beans. Images: Kathryn Hawkins

I have found that strips of bean work well in this recipe. The batter has a larger surface area to cling on to and cooks really crisply. Peel the sides of the beans using a vegetable peeler and remove the stalk end. If you have a bean slicer, push them through that, otherwise, slice them as thinly as you can. Steam them over simmering water for 5 minutes, then cool in cold water and drain well. Pat dry with kitchen paper. Now, let’s get on with the recipe.

Overhead_image_of_runner_bean_fritters_and_a_bowl_of_pesto_mayonnaise — Fritters and pesto mayo. Image: Kathryn Hawkins

Makes: 8

Ingredients

50g polenta
75g gluten-free plain flour
2 tsp gluten-free baking powder
1 tbsp flax seeds, finely ground (I use a coffee grinder)
3 tbsp pesto sauce – see recipe above
120ml dairy-free milk
75ml aqua fava (bean or chickpea canning water)
225g cooked runner beans
Vegetable oil for deep frying
Vegan mayonnaise

Put the polenta, flour and baking powder in a bowl. Mix together and make a well in the centre.
Mix the flax seeds with 3 tbsp cold water and leave to stand for about 5 minutes until thickened. Pour into the well.

Preparing fritter batter and flax egg. Images: Kathryn Hawkins
Add the pesto sauce and milk and whisk together to make a smooth batter.
In another bowl, whisk the aqua fava to a stiff foam and then gently fold into the batter. Finally, carefully stir in the beans, making sure they are well covered.

Adding pesto, whisked aqua fava and the beans. Images: Kathryn Hawkins

5. Pour sufficient oil into a large deep frying pan or wok to a depth of about 3cm and heat to 180ºC. Fry bundles of beans in batter in batches of 3 or 4, turning in the oil, for 4-5 minutes until crisp and golden. You should be able to make 8 fritters with this quantity. Drain well on kitchen paper and keep warm until ready to serve.

Cooking the fritters. Images: Kathryn Hawkins

6. To serve, mix 1 part pesto to 2 parts vegan mayonnaise and serve with the fritters accompanied with fresh tomatoes. Scatter with fresh basil and runner bean flowers, if liked.

Fritters with homegrown tomatoes, fresh basil and homemade pesto mayo. Image: Kathryn Hawkins

Use this batter with ribbons of courgette or carrot instead – lightly steam them first. Leave out the pesto if you prefer, or simply add grated vegan cheese to the batter and some chopped chives, shredded leek or spring onion.

Until next time, take care and best wishes 🙂

Grow your own salad

May 28, 2020May 28, 2020 ~ My virtually free-from kitchen ~ 3 Comments

Seasonal_leaves_herbs_and_flowers_on_a_plate_with_dressing — May salad of homegrown herbs, flowers and leaves. Image: Kathryn Hawkins

Hello everyone. I hope the sun has been shining on you these past few days. It has been glorious here, although we did have some very unseasonal gale-force winds whipping up a storm last weekend. Luckily, no serious damage done.

My post this week is more of a “show and tell” rather than a recipe or garden feature. I’ve never been one for growing much in the way of salad leaves, but this year, with more time on my hands in early spring, I decided to try my hand. With vegetable seeds in high demand, I was limited in choice, but 2 of my favourites were obtainable and that’s how I ended up sowing pea shoots and rocket.

4_steps_to_growing_pea_shoots — Easy to grow, pea shoots. Images: Kathryn Hawkins

Pea shoots are a crop that you can grow all year round indoors. You just need a container and some compost or soil, and watering can on stand by. I planted up a couple of pots and have had them in the conservatory since the end of April. The shoots don’t like direct sunlight, just bright light and warmth. After 3 ½ weeks they are ready to harvest. The seed packet says that you might get a second harvest so I have cut the first few stems just above a pair of leaves about 3cm from the bottom of the stalk, and now I will wait and see if they shoot up again.

Pot_of_homegrown_rocket_seedlings_and_harvesting_the_first_batch_of_leaves — Homegrown rocket. Images: Kathryn Hawkins

Rocket is a leaf for out-of-doors growing according to the pack, but I have grown the leaves on a windowsill indoors before. I did have the ground space outside but I put my seeds in pots because I was convinced the young seedlings would get eaten by the big fat pigeons that strut around the back garden hoovering up the leftovers from the bird feeders. The pots are easier to protect and keep out of greedy beaks.

I planted a few pots with seeds at the same time as the pea shoots. The seeds are so tiny, it is impossible to sow them thinly. After 2 weeks or so, they were ready to be thinned out. I was able to replant some of the bigger seedlings but the tinniest ones made excellent peppery sprinkles on a salad. By the way, these are the pretty heart-shaped leaves around the edge of the plate above.

Rocket plants grow in clusters of leaves, so when you harvest, snip leaves sparingly from each plant so that the rest of the plant can regenerate.

Selection_of_homegrown_seasonal_salad_herbs_and_flowers_ — Seasonal salad herbs and flowers. Images: Kathryn Hawkins

Around the garden at this time, I found other herbs and flowers to add to my salad plate. Choose young sorrel leaves to eat raw as they are soft in texture and have less of an astringent taste. Salad burnet is one of my favourite herbs. I have had a pot growing in the garden for several years. Although it looks very delicate with it’s soft, bright, serrated-edged leaves, it is a hardy herb and keeps going from year to year without much looking after. The leaves have a mild, fresh cucumber-like flavour.

Close-up_on_serving_bowl_of_a_sweet_berry_and_thyme_vinegar_dressing — Sweet berry vinegar and thyme dressing. Image: Kathryn Hawkins

A simple combination of salad ingredients requires just the simplest of accompaniments. A while ago I posted on how to make your own flavoured vinegars. The link to the basic recipe can be found by clicking here . At the bottom of the recipe you will find ideas for other flavourings including berries. The vinegar above was made last year using some of the wild strawberries that grow around the garden and I also added a few sprigs of fresh thyme. A simple salad dressing, no oil nor added sugar required.

Close-up_on_plate_of_salad_herbs_leaves_and_flowers — Homegrown salad. Image: Kathryn Hawkins

That’s all from me this week. I will probably be back in the garden next time, until then, take care and enjoy the fine weather.

No-egg omelette with asparagus (gluten-free; dairy-free; vegan)

May 7, 2020May 7, 2020 ~ My virtually free-from kitchen ~ Leave a comment

Eggless_omelette_filled_with_roasted_British_asparagus — Egg-free omelette with roast asparagus. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. A simple recipe for you this week. Perfect for the time of year. It makes a lovely lunch or light supper, and more than anything else, it gives me the opportunity to show you how you really can make an omelette without breaking a single egg 🙂

Ingredients_for_making_an_egg-free_vegan_omelette — Egg-less omelette ingredients. Image: Kathryn Hawkins

My chosen filling for the month of May would always be fresh asparagus. This magnificent vegetable has been available here, home-grown in the UK, for about 3 weeks now. And very delicious it is too. I roasted a few stems to eat with my omelette and then let the rest go cold to eat with a salad.

A_Union_Jack_design_pot_full_of_British_asparagus — British asparagus. Image: Kathryn Hawkins

To roast asparagus (I find thicker stems cook better this way), trim off the woody ends and lay out, spaced apart on a large lined baking tray. Brush lightly with olive oil and season with salt and pepper. Bake for about 15 minutes at 200°C, 180°C fan oven, gas 6 until tender. Drain and serve hot or cold.

3_steps_to_preparing_and_roasting_asparagus — Preparing and roasting asparagus. Images: Kathryn Hawkins

On with the recipe. I add chopped fresh herbs to the omelette mixture for colour and flavour. I have tried adding shredded leek and spring onion but found that they added water and changed the texture. A few tablespoons of chopped herbs is fine but anything more and the mixture may become more pancake-like. The aqua fava gives added lightness to the mixture which makes it less like a pancake batter. Leave this out if your prefer. By the way, if you’re not gluten-free, plain white flour can replace the tapioca flour.

Makes 4 small omelettes or 2 medium-sized

Ingredients

75ml chickpea or bean water (aqua fava)
50g tapioca flour
50g gram (chickpea) flour
3g gluten-free baking powder
½ tsp salt
150ml dairy-free milk (I use oat milk)
2 tbsp each freshly chopped parsley and chives
Sunflower oil for cooking

Pour the chickpea water into a bowl and whisk for 2-3 minutes until thick and foamy.
Sieve the flours, baking powder and salt into another bowl. Make a well in the centre and gradually blend in the milk to make a smooth batter.
Scrape the whisked foam on top and add the herbs. Gently fold everything together until well blended.
Brush a small crepe or frying pan (approx. 15cm base) with a little oil and heat until hot. Reduce the heat to low and pour in ¼ of the batter to cover the bottom of the pan. Cook over a medium/low heat for 2-3 minutes until bubbles form on top and the mixture is almost set. The omelette should be lightly golden underneath.
Turn over and cook for a further 2-3 minutes until cooked through. Turn onto baking parchment and cover with foil whilst preparing the other omelettes. Best served warm with your favourite filling.
How to make an egg-less omelette. Images: Kathryn Hawkins

A perfect May-time lunch. Image: Kathryn Hawkins

I hope you have a good few days ahead. Enjoy the fine weather if you have it and above all else, keep safe.

This weird spring

April 7, 2020April 8, 2020 ~ My virtually free-from kitchen ~ 8 Comments

Chinodoxa_growing_in_a_gravel_path — Chionodoxa, Spring’s little gem. Image: Kathryn Hawkins

Hello again everyone. I hope you are keeping well. The weather has turned fine these past few days since my last post and it has been a joy to be able to escape into the garden. Whilst the world is in shut-down, Mother Nature is carrying on as usual.

This very week, 16 years ago, I moved to Scotland and took over a much neglected garden. There was not much in flower back in April 2004, but by the following spring, with a little TLC, the first Chionodoxa magically appeared (I didn’t plant them) and have been coming up each spring ever since. They love the sunny flowerbeds and paths and are poking through everywhere at the moment. In contrast, their relation, Scilla, prefer the cooler, damper, shadier part of the garden. In the low light, their bluish-lilac flowers seem to glow with a luminous quality.

Scilla_flowers_in_a_wooded_shady_area — In the shade of a tree, Scilla flowers blooming. Images: Kathryn Hawkins

Another shade lover, is the primrose. There are 2 varieties in the garden at the moment. The bushy yellow one flowers just for spring whilst the paler variety is in bloom and and off for several months of the year. There are several primrose clumps now; they seed themselves and multiply every year, and really do brighten up a dark corner.

Large_clump_of_yellow_primroses_and_paler_spring_time_primroses — Scottish primroses. Images: Kathryn Hawkins

There were a few tasks to get on with at the weekend. One of which was to prune the bay tree-bush which has got a bit wild. I ended up with a huge trug full of bay leaves – they will keep me going for a very long time!

_Pruning_a_bay_tree_in_spring — Springtime bay pruning. Images: Kathryn Hawkins

One of the first tasks I can remember tackling in the garden that first spring, was to dead-head the Hydrangeas. The papery flower heads act as a natural frost protector for the buds and leaves forming on the stem below. This is one of my most enjoyable annual tasks in the garden mainly because it doesn’t involve too much bending 🙂

Spring-time_deadheading_of_hydragea_flowerheads — Bucket of dry Hydrangea flowers. Image: Kathryn Hawkins

My final image this week is of a Ribes Sanguineum or the flowering currant bush. It has been looking a bit sad for the past couple of years, but after a rigorous pruning last Autumn, it has come back to full flower and is looking much healthier. I love the blackcurrant aroma that the flowers have.

Ribes_sanguineum_or_flowering_currant — Flowering currant bush. Images: Kathryn Hawkins

That’s me for another week or so. Enjoy the outdoors if you are able, and keep safe. Until next time, take care.

Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

October 3, 2019October 3, 2019 ~ My virtually free-from kitchen ~ 5 Comments

Whole_tart_tatin_with_tomatoes_and_thyme — Apple and tomato tart tatin. Image: Kathryn Hawkins

Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.

Greenhouse_grown_early_October_tomatoes_on_the_vine — Flamingo and Ildi tomatoes. Images: Kathryn Hawkins

Close-up_of_small_eating_apples_on_a_miniature_tree — Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins

This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.

Single_serving_of_apple_and_tomato_tart_tatin_with_olive_oil_and_balsamic_vinegar — Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins

I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry

Whole_nutmeg_being_grated_alongside_fresh_thyme_sprigs — Whole nutmeg and fresh thyme. Image: Kathryn Hawkins

I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.

Close-up_image_of_apple_and_tomato_tart_tatin — My favourite combination. Image: Kathryn Hawkins

Serves: 2

Ingredients:

Gluten-free flour for dusting
175g gluten-free puff or rough puff pastry
35g vegan margarine
1 tbsp. caster sugar
Freshly grated nutmeg, salt and freshly ground black pepper, to taste
A few fresh thyme leaves
2 small eating apples
4 large plum tomatoes
6 cherry or other small variety of tomatoes
2 tsp olive oil
Fresh thyme to garnish

Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.
9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.
As pretty as a picture. Image: Kathryn Hawkins

Cucumber and quinoa tabbouleh (gluten-free; dairy-free; vegan)

September 10, 2019September 10, 2019 ~ My virtually free-from kitchen ~ Leave a comment

Platter_of_home-made_quinoa_tabbouleh_with_cucumber_and_herbs — Gluten-free tabbouleh. Image: Kathryn Hawkins

I’ve had a great crop of home-grown cucumbers this year, and have been enjoying them since July. I’ve been growing 2 varieties in the greenhouse, a small green one called Mini Munch, and a pale yellow, more rounded variety, called Crystal Apple. The Mini Munch have almost finished now, but there are still a few more Crystal Apple come.

Home-grown_Mini_Munch_and_Crystal_Apple_Cucumbers — Mini Munch and Crystal Apple cucumbers. Images: Kathryn Hawkins

So to celebrate my cucumber-filled summer, this week’s recipe is my very simple, gluten-free version of the classic Middle Eastern salad, tabbouleh, and for good measure, to go with it, my favourite accompaniment, a super-speedy hummus recipe. You can add any combination of soft-leaved herbs to flavour your grains. The herb patch was looking a bit shabby at the weekend and I needed to pick off a few stalks of mint and chives to help rejuvenate the plants again. I also added some of the delicate zig-zag-edged herb salad burnet which has it’s own mild cucumber flavour, but parsley and coriander make good substitutes if you prefer.

Close-up_view_of_salad_burnet_leaves — Salad Burnet close-up. Image: Kathryn Hawkins

There are no set rules to this recipe. It is very simple. I cheat and use a ready-cooked pack of red and white quinoa grains. Very convenient and a perfect quantity for a couple of hearty portions. If you like, add tomato for extra colour and moisture to the salad, and spring onions will add a tasty, oniony bite. I hope you enjoy the fresh flavours.

Mini_Munch_cucumbers_mint_leaves, fresh_chives_and_sprigs_of_salad_burnet_on_a_marble_chopping_board — Home-grown cucumber, mint chives and salad burnet. Images: Kathryn Hawkins

Serves: 2-3

Ingredients

Tabbouleh

250g cucumber, washed
250g cooked quinoa
½ tsp salt
20g chives, chopped
7g mint leaves, chopped
A handful of salad burnet leaves (parsley or coriander)
Lemon wedges and extra virgin olive oil to taste
Male cucumber flowers to garnish

Hummus (serves 3-4)

400g can chickpeas
40g tahini
1 garlic clove, peeled
½ tsp salt
1 tbsp freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
Paprika to dust

For the tabbouleh, cut the cucumber into small pieces. Put the quinoa in a bowl and mix in the cucumber, herbs and salt. Cover and chill for an hour to allow the flavours to mingle. Stand at room temperature for 30 minutes before serving.
Making gluten-free tabbouleh. Images: Kathryn Hawkins
For the hummus, open the can of chickpeas and drain the canning liquid into a jug. Pop the chickpeas in a blender or food processor along with the other ingredients and 3 tbsp. of the reserved liquid. Blitz for a few seconds until smooth. I like my hummus to have the consistency of thick porridge, but if you prefer something softer, just add a bit more canning liquid. Cover and chill until ready to serve. Don’t forget to keep the rest of the canning liquid for using as an egg white substitute – it freezes very well.
Making hummus. Images: Kathryn Hawkins

Serve the tabbouleh decorated with cucumber flowers; dress with a squeeze of fresh lemon and extra virgin olive oil to taste, and accompany with toasted seeds, home-made hummus (dusted with paprika if liked) and warm, gluten-free, toasted pitta breads. Perfect 🙂

A fresh and healthy salad. Image: Kathryn Hawkins

Ready to eat, quinoa tabbouleh with toasted seeds, home-made hummus and a squeeze of lemon. Image: Kathryn Hawkins