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

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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 ūüôā

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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.

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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¬įC, 180¬įC fan oven, gas 6 until tender. Drain and serve hot or cold.

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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
  • ¬Ĺ tsp salt
  • 150ml dairy-free milk (I use oat milk)
  • 2 tbsp each freshly chopped parsley and chives
  • Sunflower oil for cooking
  1. Pour the chickpea water into a bowl and whisk for 2-3 minutes until thick and foamy.
  2. 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.
  3. Scrape the whisked foam on top and add the herbs. Gently fold everything together until well blended.
  4. 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 ¬ľ 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.
  5. 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.
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    How to make an egg-less omelette. Images: Kathryn Hawkins
    Egg-less_vegan_omelette_filled_with_roasted_British_asparagus
    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.

     

 

My beach-side harvest – Sea Kale (cooking tips and gluten-free/dairy-free/vegan serving suggestions)

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Sea kale growing on chalky cliff face. Image: Kathryn Hawkins

A bit of a departure from my usual blog posts this week. I’ve had some time away from my home in Scotland, and spent¬†a¬†few days in¬†Sussex, where I grew up, visiting friends and family, and enjoying some fine late spring weather.

On a walk along the South Downs, I climbed down to a secluded cove, only accessible when the tide is low, to discover sea kale growing on the sand and shingle beach and out of the chalky cliffs. The afternoon was still and warm, and the frilly edged, grey/blue-green leaves of the kale appeared silvery in the bright sunlight; the sweet smell of honey hung in the air from its many flowers which grow in clusters above the leaves.

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Secluded Sussex beach cove. Image: Kathryn Hawkins

I’ve never¬†discovered sea kale growing wild before, and have never cooked nor eaten¬†it. The¬†opportunity and temptation¬†was too great and I picked¬†2 or 3¬†of the smaller leaves from¬†a few¬†established plants. I knew that sea kale kept¬†well – sailors used to take it on voyages¬†as a source of vitamin C – so I¬†put¬†the leaves¬†in a jug of¬†water, in the fridge for a couple of days,¬†before taking them¬†back to Scotland¬†to experiment¬†in the kitchen.

As with most leafy vegetables, I guessed that the smaller leaves would be¬†the most¬†edible. Apparently,¬†sea kale (Crombe maritima) is¬†not actually kale, it’s a type of chard and¬†belongs to the¬†cabbage family. All parts are edible, raw and cooked. but in the interests of conservation, I¬†picked¬†just¬†a few¬†leaves.

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Small sea kale leaf. Image: Kathryn Hawkins

And so, to the kitchen. I treated the sea kale as if it were a leafy cabbage or curly kale. I gave it a good soak to remove any sand, etc, and then sliced out the stems. I shredded some of the leaves, and decided to roast the rest whole as I do with kale.

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Preparing sea kale. Images: Kathryn Hawkins

Stems with balsamic vinegar Рtrim the ends and then slice the stems down the centre, lengthways. Blanch in boiling water for 1 minute, drain well and pat dry with kitchen paper. Heat a frying pan until hot, drizzled with a little olive oil and stir fry the stems for 2-3 minutes until softened and browned a little. Turn off the heat, season with balsamic vinegar, salt and black pepper. Cover with a lid and stand for 5 minutes. Serve sprinkled with freshly chopped chive stems and flowers.

Leaves with garlic, chilli and soy Рshred the leaves as you would Savoy cabbage and cook in boiling water for 3 minutes. Drain well. Stir fry chopped leek and garlic in a little oil until softened and then add the boiled sea kale and stir fry for 2-3 minutes until tender. Season with dark soy sauce and sweet chilli sauce.

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Cooked sea kale stems and leaves. Images: Kathryn Hawkins

To bake sea kale, choose the thinnest leaves, remove the stems if coarse, and pat dry with kitchen paper. Place in a bowl and toss in a little olive oil, and massage it through the leaves to coat them lightly. Spread out on a baking tray lined with baking parchment and season well with smoked salt, pepper and caster sugar. Bake at 200¬įC (180¬įC fan oven, gas 6) for 10 minutes, turn the leaves and bake for a further 5-10 minutes until dark and crispy. Season with chilli flakes and serve with extra sugar and smoked¬†salt for dipping.

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Roast sea kale leaves with smoked salt, chilli and sugar. Image: Kathryn Hawkins

The verdict: if you like strong-tasting cabbage and seaweed¬†( which I do), then¬†you’ll like sea kale. It’s not a flavour for the faint-hearted that’s for sure. It can¬†be also be seasoned with¬†other strong flavoured ingredients. I was surprised that it is not salty at all. Some of the slightly larger leaves had a slight medicinal bitterness to them, which makes me think that the much larger leaves would be inedible.

If you’re lucky enough to find some, it’s definitely worth trying. I feel fortunate to have stumbled across such a fabulous freebie courtesy of Mother Nature ūüôā

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Also growing out of the chalky cliffs, a beautiful sea poppy. Image: Kathryn Hawkins

 

 

 

 

 

Soba noodles with fresh asparagus (gluten-free; dairy-free; vegan)

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Soba noodles with asparagus. Image: Kathryn Hawkins

 

It is the height of the home-grown British asparagus season right now, and I’m eating as much as I can while these fresh, green, juicy¬†stems are available to buy. I¬†rarely do anything fancy with asparagus,¬† just enjoy it on its own, steamed, griddled, or baked in the oven, and seasoned simply with a little salt and pepper. Delicious.

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In season. British asparagus. Image: Kathryn Hawkins

This is a very simple, yet very tasty,¬†combination that makes a lovely light lunch or quick supper dish. If you want to make it in advance, it’s just as¬†good¬†eaten cold as a salad, or¬†boxed up¬†for a picnic or packed lunch.

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Three favourite seasonings for soba noodles. Images: Kathryn Hawkins

To serve 2: prepare 200g fresh asparagus spears by trimming away about 3cm of the stem Рthis is usually a bit woody and tough to eat. Then cut the rest of the stems into short lengths. Brush a non-stick frying pan with a little sunflower oil and heat until hot. Stir fry the asparagus for 3-4 minutes until just tender. Turn off the heat and add a good glug of gluten-free teriyaki marinade. Immediately cover with a lid and leave to stand. Leave to one side while you cook the noodles, or leave to cool completely for serving as a salad.

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Trimming fresh asparagus, and stir-frying. Images: Kathryn Hawkins

Meanwhile, bring a large saucepan of unsalted water to the boil and add 100g soba (buckwheat) noodles. Cook for about 5 minutes until tender, then drain well and place in a heatproof bowl, or rinse in cold running water, and leave to drain and cool completely.

When ready to serve, toss the asparagus and pan juices into the noodles along with 4 tbsp. freshly chopped chives, ¬†2 teasp sesame oil and 1 tbsp. mirin. Pile into serving bowls and sprinkle with toasted sesame seeds. Enjoy ūüôā

Soba_noodles_with_asparagus_Image_by_Kathryn_Hawkins

 

 

 

 

 

Tulip-tastic May

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May-time tulips. Image: Kathryn Hawkins

I’ve been working away from home¬†since my last post.¬†When I¬†arrived back at the weekend (a gloriously sunny one), I was delighted to see the garden¬†so full of colour, and the tulips looking particularly magnificent. The extended winter/late spring¬†has done wonders for the flowering bulbs this year.¬†All of them have¬†emerged strong and bold, and¬†are lasting longer¬†than usual.

Tulips have been a favourite flower¬†of mine for many years. I love their simplicity. Whilst I have few words to share with you this week,¬†I have¬†some colourful¬†images of these lovely, elegant blooms. I’ll be back in the kitchen again this weekend, getting ready for my next post in a few days time. Until then, have a good week.

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The colours of spring. Image: Kathryn Hawkins
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Tall, red tulips in planters. Image: Kathryn Hawkins
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Six of the best. Images: Kathryn Hawkins
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Tulips overhead. Images: Kathryn Hawkins

 

 

 

 

 

 

 

 

 

 

 

 

May bluebells and blossoms

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My Perthshire garden in May. Image: Kathryn Hawkins

It’s May! My favourite month of the year. I’m so excited, I hardly know where to start. The weather¬†has been fine and dry¬†for several days¬†and there is so much going on in the garden, I am utterly¬†spoilt for choice. So here goes….

There are bluebells everywhere, ranging in height and depth of colour, and not just blue ones, white and lilac-pink stems as well. When the sun is up, the fragrance is quite intoxicating.

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Bluebells, lilac and white varieties. Image: Kathryn Hawkins
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Tall, white variety of bluebell. Image: Kathryn Hawkins

The golden glow of daffodils has been replaced by the vibrant yellow of Welsh poppies which are blooming all over the garden now and will continue to do so throughout the coming months. The petals are so delicate yet the poppies withstand all sorts of random weather that a Scottish spring and summer has to offer.

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Vibrant and bold Welsh poppies. Image: Kathryn Hawkins

I have high hopes for an abundant fruit crop this year. All the trees, especially the Morello cherry, have been laden with blossom. To me, the prettiest of all fruit blossom is the apple blossom, I love the deep pink buds which burst open into hint-of-pink flower petals. Pear blossom comes a close second with its intricate and prominent stamens.

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Morello cherry tree in full blossom. Image: Kathryn Hawkins
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Lord Derby apple blossom. Image: Kathryn Hawkins
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Concorde pear blossom. Image: Kathryn Hawkins

The weather here in Perthshire is set fair for another few days,¬†with no rain in the forecast for the foreseeable future. Whilst I enjoy the sunshine and blue sky,¬†this is one of the worst times of the year for there to be little water for the plants. It looks like I will be busy with the watering can over the next few days. Until next month, I’m heading outside ūüôā

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Bluebells under a May Perthshire blue sky. Image: Kathryn Hawkins
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May bluebell, up close and personal. Image: Kathryn Hawkins