Seasonal vegetable salad (gluten-free; dairy-free; vegan)

August 5, 2021August 5, 2021 ~ My virtually free-from kitchen ~ 4 Comments

Endy_of_July_homegrown_vegetables_served_in_a_salad — My homegrown seasonal vegetable salad. Image: Kathryn Hawkins

Hello again everyone. I hope you are keeping well and enjoying the summer. I’ve had a busy few days at work and in the garden. Everything is growing fast after several days of fine weather. The garden and greenhouse have reached “peak vegetable” with runner beans, courgettes, cucumbers and carrots all ready at the same time. It seemed a fitting choice for my post this week to make up a recipe using this selection of delicious homegrown vegetables.

Seasonal_vegetable_salad_served_with_chopped_carrot_tops_and_white_balsamic_dressing — Full of fresh flavours, warm vegetable salad. Image: Kathryn Hawkins

This year, I have runner beans growing in 3 large pots this year in the garden; courgettes in the greenhouse along with a couple of mini cucumber plants, and deep containers of carrots which I’m pleased to say are thriving.

Homegrown_Scarloet_Emperor_runner_beans_on_the_vine_and_picked — Barrel-grown Scarlet Emperor runner beans. Images: Kathryn Hawkins

Homegrown_ridged_courgettes_in_greenhouse_and_sliced_to_show_scalloped_edge — Ridged courgettes. Images: Kathryn Hawkins

Greenhouse-grown_Mini_Munch_cucumbers — Mini Munch cucumbers, July 2021. Images: Kathryn Hawkins

Purple_Sun_carrots_growing_in_a_deep_container — Container-grown Purple Sun carrots. Image: Kathryn Hawkins

My salad this week is very simple. A selection of griddled vegetables mixed in a piquant caper and olive dressing served with fresh cucumber and a sprinkle of chopped carrot tops. Serve it warm or allow it to go cold. Enjoy it as a light meal with crusty bread or serve it as a main dish with freshly cooked grains. Sprinkle with toasted seeds or chopped roasted nuts for extra crunch. Lovely fresh flavours and a real taste of summer. Here’s the recipe.

Serves: 4

Ingredients

225g runner beans
325g small to medium-sized carrots
Salt
1 large courgette
Vegetable oil for brushing griddle pan
1 mini cucumber, sliced
1 or 2 fresh carrot tops, washed and chopped (or use chopped parsley or coriander)

For the dressing:

2 tbsp vegetable oil (I used cold pressed rapeseed oil)
1 banana shallot, peeled and finely chopped
1 garlic clove, peeled and crushed
2 tbsp white balsamic vinegar plus extra to serve
2 tsp maple syrup
2 tbsp capers in brine, drained and chopped
Handful of pitted green olives, chopped

1. Peel the sides of the runner beans to remove any strings, and remove the stalk end. Cut into lengths about 6cm long. Peel and trim the carrots, cut in half or in pieces, making sure all the slices are about the same thickness.

Preparing_homegrown_runner_beans_and_small_purple_carrots — Runner bean and purple carrot preparations. Images: Kathryn Hawkins

2. Cook the beans in lightly salted boiling water for barely 2 minutes, to soften slightly, then drain, cool and pat dry. Cook the carrots the same way for 3-5 minutes depending on thickness. Drain, cool and pat dry. Slice the courgette into even thickness pieces.

3. Brush a griddle pan with a little oil and heat until very hot then arrange the vegetables in batches in a single layer on top. I use a potato masher to press the vegetables on to the griddle in order to achieve a good colour. Turn the vegetables over using tongs. The beans will take 1-2 minutes on each side, the carrots and courgettes 2-3 minutes. Brush the griddle with more oil as necessary. Arrange the cooked vegetables in a heatproof dish, cover and keep warm while you make the dressing.

On_the_griddle_courgette_runner_beans_and_carrots — Griddling veg. Images: Kathryn Hawkins

4. Heat the oil in a small saucepan and stir fry the shallot and garlic for 2-3 minutes, then cover with the lid and cook gently for 5 minutes to soften. Turn off the heat and stir in the remaining ingredients. Pour the warm dressing over the vegetables and mix well. Leave to stand for 10 minutes if serving warm or leave to cool completely.

Dressing_ingredients_cooking_the_dressing_and_adding_to_the_cooked_vegetables — Dressing the griddled vegetables. Images: Kathryn Hawkins

5. Pile the vegetables on to a serving platter and scatter with cucumber and carrot tops. Serve warm or cold with extra white balsamic vinegar.

Seasonal_homegrown_vegetable_salad_close-up — Seasonal salad close-up. Image: Kathryn Hawkins

Until my next post, I wish you fine weather and good health. I hope to see you again in a couple of weeks.

Steamed sesame buns (gluten-free; dairy-free; vegan)

July 8, 2021July 8, 2021 ~ My virtually free-from kitchen ~ 3 Comments

Gluten-free_sesame_steamed_buns_filled_with_asparagus_broccoli_and_rainbow_salad — Gluten-free sesame steamed buns. Image: Kathryn Hawkins

Hello again. I hope you are well. I’ve had a busy few days since my last post and been “enjoying” some unseasonal British summer weather (!) which has meant more time indoors that I would usually have at this time of year. No matter, I have a delicious recipe for you this week, and one which I have been working on for a while. I hope you will be tempted to give it a try. The texture of the buns is light, soft and chewy and has a slight sweetness as well as a savoury nuttiness from adding sesame oil and topping with seeds.

Fluffy_texture_of_homemade_gluten_free_steamed_sesame_buns — Steamed sesame bun texture. Image: Kathryn Hawkins

This is one of the easiest gluten-free bread doughs to make and cook. The buns are very versatile and can be filled with anything you fancy – sweet or savoury. Leave the sesame oil and seeds out if you prefer – just replace the oil with your favourite vegetable oil instead. Enjoy them for a light lunch or supper, but eat them warm or hot as the fluffy, chewy texture is lost once the buns cool, although they can be quickly reheated in the microwave or steamer.

Makes: 4

Ingredients

75g cornflour
50g tapioca flour
50g white rice flour
50g glutinous rice flour
¼ tsp salt
2 tbsp caster sugar
½ tsp baking powder
1 tsp fast-action dried yeast
1 ½ tsp sesame oil
1 ½ tsp sunflower oil
125ml + 1 tbsp plant-based milk, slightly warm
2 tbsp toasted sesame seeds or combination of white and black seeds

To serve:

Teriyaki asparagus and sprouting broccoli, rainbow salad and sesame mayonnaise – see below

1. Put the flours in a bowl and mix in the salt, sugar and baking powder until well blended. Mix in the yeast thoroughly.

2. Make a well in the centre and add the oils and gradually mix in 125ml milk to form a soft, but not sticky, ball of dough.

3_steps_showing_the_ingredients_for_gluten_free_steamed_sesame_buns — Basic steamed bun dough ingredients. Image: Kathryn Hawkins

3. Turn on to the work top and knead gently until smooth then put back in the bowl, cover with cling film or a clean, damp tea-towel and put in a warm place for 1 to 1½ hours until well risen.

4. Divide into 4 equal pieces and shape each into a smooth, approx. 7cm round.

6_steps_showing_shaping_gluten_free_steamed_sesame_buns — Shaping the dough. Images: Kathryn Hawkins

5. Cut a cross in the centre of each, about ½cm deep. Brush lightly with remaining milk and sprinkle the tops with seeds. Place on a lined tray, cover lightly with oiled cling film and leave in a warm place for about 40 minutes until risen.

Steamed_sesame_buns_ready_for_steaming — Finishing touches before steaming. Images: Kathryn Hawkins

6. Meanwhile, preheat your steamer or bring a saucepan of water to the boil and place a steaming compartment on top. Line the steamer with baking parchment or edible rice paper. Add the buns, cover and steam for about 25 minutes until risen and firm to the touch. The outside will be a little sticky Transfer to a wire rack to cool for about 10 minutes to firm up and dry before slicing with a serrated knife to fill. Best served warm.

Steaming_gluten_free_sesame_buns — Cooking the buns. Images: Kathryn Hawkins

The filling I chose for these buns was thin asparagus and sprouting broccoli stems stir fried in a little oil for about 5 minutes, then turn off the heat, add 1 tbsp gluten-free teriyaki sauce or soy sauce, cover and stand for 5 minutes.

Stir-fried_asparagus_and_sprouting_broccoli_stems — Asparagus and sprouting broccoli flavoured with teriyaki. Image: Kathryn Hawkins

I also made a rainbow salad using my latest kitchen gadget which shreds vegetables into fine ribbon slices, but you can grate the vegetables just as easily. I combined carrot, radish and cucumber and added a few chopped home-grown chives.

Preparation_of_rainbow_salad — Rainbow salad vegetables. Image: Kathryn Hawkins

And, for a finishing touch, I flavoured readymade vegan mayonnaise with a few drops of sesame oil and some teriyaki sauce. Perfect 🙂

Close-up_on_a_filled_steamed_sesame_bun — Dressed and ready for eating. Image: Kathryn Hawkins

That’s me for another week. Until my next post, take care and keep safe.

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.

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

Moorish red orange and carrot salad (gluten-free; dairy-free; vegan)

February 7, 2019February 7, 2019 ~ My virtually free-from kitchen ~ 8 Comments

Sicilian_red_orange_and_carrot_salad — A seasonal salad to banish the winter blues. Image: Kathryn Hawkins

This is a great time of the year for oranges. Last weekend, I bought a bag of Seville oranges and made some marmalade, something I haven’t done for many years. It took me much longer than I remembered, but the effort was worthwhile as I have 12 large jars to see me through the year. The other citrus fruit that caught my eye this week comes from Sicily. Beautiful, blushing red oranges (or “Blood oranges” as I remember them being called). They look as lovely on the outside as they do on the inside.

Sicilian_bloor_or_red_oranges — Sicilian red oranges. Image: Kathryn Hawkins

It may not seem the right time of year to be serving up a salad, but my recipe this week is a good choice for eating now, it oozes health and vitality, is robust in flavour with a crunchy texture, and makes a great accompaniment to pulse, rice or grain dishes or can be served on its own as a simple light lunch with bread and a dollop of hummus. The flavours and colours of this salad are the perfect tonic to pick you up if, like me, you are suffering from the winter blues.

Moorish_red-orange_and_carrot_salad_with_toasted_seeds — Robust flavours and crunchy textures. Image: Kathryn Hawkins

The salad is dressed with a simple combination of olive oil and freshly squeezed orange juice flavoured with the warming, earthy spices toasted cumin seeds and dried chilli. I also fried some sunflower seeds and pumpkin seeds for 4-5 minutes in a little olive oil with some sea salt, to add bite and nuttiness as a sprinkle on top. I hope you enjoy the recipe, and if you can’t find red oranges, any orange or even pink grapefruit would work.

Serves: 2 to 4 (lunch or accompaniment)

Ingredients

250g carrots (for extra colour I used a heritage variety which were purple, orange and yellow)
3 red oranges
Red orange juice (you should have sufficient leftover from peeling the 3 oranges)
Approx. 25ml extra virgin olive oil
1 – 2 tsp caster sugar or maple syrup (or honey if you eat it), optional
Pinch of sea salt
½ tsp toasted cumin seeds, ground
½ tsp dried chilli flakes
100g pitted black olives
Fried, salted sunflower and pumpkin seeds to sprinkle

Peel and grate the carrots. Place in a bowl and put to one side. Slice the top and bottom off each orange, then using a small sharp knife, slice off the skin, taking away as much of the white pith as you can – see images below. Slice each orange into thin rounds and remove any pips.
Heritage carrots. Images: Kathryn Hawkins

Preparing red oranges. Images: Kathryn Hawkins
Drain the orange slices, reserving the juice – any pieces of orange skin that have orange flesh attached can also be squeezed to obtain precious drops of juice.
Measure the juice and mix with the same amount of olive oil, then stir in the salt, spices and sugar, if using. Toss the dressing into the grated carrots.
Carefully fold in the orange slices (you may prefer to cut the orange into smaller pieces) along with the olives. Cover and chill until ready to serve, but allow to stand at room temperature for 30 minutes for the flavours to develop.
Ready to eat. Image: Kathryn Hawkins

I’ve been enjoying freshly squeezed red orange juice for breakfast this week as well. Such a pretty colour, and a super-zingy start to the day.

Freshly squeezed red orange juice. Images: Kathryn Hawkins

I have another Sicilian inspired recipe lined up for next week, so until then, I hope you have a good few days 🙂

Ribbon vegetable soba noodles with peanut dressing (gluten-free; dairy-free; vegan)

September 13, 2018July 3, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Runner_bean_and_peanut_soba_noodles_with_peanut_dressing — Runner bean and peanut soba noodles. Image: Kathryn Hawkins

Over the past week or so, I’ve picked more runner beans from my 3 plants than I can possibly eat. The beans do keep well for a few days in a container of water in the fridge, but even so, this year, I have resorted to freezing some down. Not ideal as they do lose some texture, but it’s a good way of eking them out a while longer.

Home-grown_runner_beans_on_the_vine_and_freshly_picked — My late summer harvest of runner beans. Images: Kathryn Hawkins

I like my runner beans cut thinly in fine ribbons. I inherited a tiny, wee gadget from my grandmother which is perfect for this. If the beans are very fresh, you can whip them through the fine, grill-like slicing plate in next to no time, and sliced this way, they take just a few minutes to cook.

Vintage_Zipp_runner_bean_slicer — Grannie’s Zipp runner bean slicer. Images: Kathryn Hawkins

For freezing, it helps preserve texture if you cut the runner beans into chunkier pieces, and that’s what I did with the majority of these beans. I blanched the prepared beans in rolling, boiling water for about 1 ½ minutes, then drained them and cooled them completely in cold running water. Before bagging your prepared vegetables, shake off the excess water, pat dry with kitchen paper and then pack into freezer bags. Make sure the bag is free of as much air as possible. I do this by screwing the bag closed, and then sucking out the excess air via a straw inserted into the top. It’s very effective. Seal the bag tightly with a wire bag tie or clip, and don’t forget to label – remember how time flies! Blanched vegetables should keep perfectly fresh in the freezer for at least 6 months. If you don’t do the blanching, use them up in a couple of months.

Bag_of_home-grown_runner_beans_blanched_and_ready_for_the_freezer — Blanched and ready for the freezer. Image: Kathryn Hawkins

This week’s recipe is a tasty vegetable noodle dish that can be eaten hot but I usually enjoy the dish served cold as a light lunch. Try and cut all the vegetables thinly and evenly so that they cook to the same texture. If you don’t have a bean slicer, cut the beans into short lengths and then slice thinly lengthways. For the dressing, if peanuts aren’t to your taste, use cashews or almonds and the associated nut butters instead.

Plated_vegetable_noodles_with_peanut_dressing — Vegetable noodles served cold with peanut dressing. Image: Kathryn Hawkins

Serves: 4

Ingredients

225g runner beans
1 large carrot
1 medium leek
200g soba noodles (or use your favourite variety and cook accordingly)
1 tsp sesame oil
2 tbsp. toasted sesame seeds
40g roasted peanuts, crushed

For the dressing:

50g smooth peanut butter
1 tsp sesame oil
25ml gluten-free soy sauce
1 tbsp. white rice vinegar
15g light soft brown sugar

Trim the beans. Peel the sides of the beans using a vegetable peeler and slice into thin shreds. Peel and trim the carrot; slice into thin ribbons using a vegetable peeler. Trim the leek. Slice down the centre and run under cold running water to flush out any trapped soil. Shake well to remove excess water, then cut in half, and slice into ribbon-like strips. Arrange all the vegetables in a steamer, colander or large sieve.
Preparing the ribbon vegetables. Images: Kathryn Hawkins
Bring a saucepan of water to the boil (unsalted if you’re using soba noodles). Put the vegetables on top, cover and cook for 2 minutes. Add the noodles to the boiling water, bring back to the boil, put the vegetables back on top, and cook everything for a further 5 minutes, until the noodles are tender and the vegetables are just cooked through. Drain the noodles well, and return to the saucepan. Toss in the sesame oil and then the vegetables. Mix well and either leave to cool if serving as a salad, or cover to keep warm.
For the dressing, put all the ingredients in a small screw-top jar. Seal and shake well to mix into a thick, dressing.

Making peanut dressing. Images: Kathryn Hawkins
To serve, pile the hot or cold vegetable noodles on to a serving platter and sprinkle with sesame seeds and peanuts. Serve with the peanut dressing.

Ready to eat, ribbon vegetable and soba noodle salad. Image: Kathryn Hawkins

Runner bean fattoush (gluten-free; dairy-free; vegan)

August 23, 2018August 23, 2018 ~ My virtually free-from kitchen ~ 3 Comments

Middle_Eastern_fattoush_salad_with_runner_beans — Runner bean fattoush. Image: Kathryn Hawkins

A variation on a Middle Eastern classic salad for you this week. Fattoush is served all over the Middle East in various forms, but always with toasted bread added to it. It makes a light and refreshing sharing platter as a starter or lunch, and also serves as a versatile accompaniment to barbecued and grilled food. Most usually Fattoush consists of crisp lettuce, cucumber, tomato, pepper, onion and herbs, with chunks of bread tossed into them. It is usually dressed simply with olive oil and lemon juice.

Runner_bean_fattoush-style_salad — My take on a Middle Eastern classic salad. Image: Kathryn Hawkins

The good mix of sunshine and, latterly, rain this summer has produced a flourish of runner beans. Only 3 plants survived the initial “trauma” of being planted outside this year, and they were very skinny and frail for several weeks. But then suddenly they took off, and now just look at them, I have my very own giant beanstalks.

Runner_bean_vines_in_pouring_rain_and_in_sunshine — Come rain, come shine, I have plenty of beans on the vine. Images: Kathryn Hawkins

My fattoush recipe combines the salad ingredients I have growing in the garden at the moment – cucumber, tomatoes and runner beans. For the herb, I used salad burnet which has a refreshing cucumber taste; coriander, mint and parsley are most usually added.

Fresh_runner_beans_Home-grown_cucumber_and_picked_salad_burnet — Freshly picked runner beans, cucumber and salad burnet. Images: Kathryn Hawkins

Instead of onion, I used fresh chives, and for extra crunch, I chopped up some whole almonds and sprinkled them on top. After toasting the bread, I seasoned it with salt, pepper and tangy sumac powder for extra zing.

Toasted_gluten_free_pitta_breads_with_olive_oil_and_sumac_powder — Toasted gluten-free pittas with olive oil and sumac. Image: Kathryn Hawkins

Ingredients

Serves: 4

175g runner beans
1 Romaine or Little Gem lettuce
150g cherry tomatoes
1 small cucumber
A small bunch fresh chives (or use 3 chopped spring onions, or finely chop half a small red onion)
A few sprigs salad burnet (or coriander, parsley and/or mint)
2 large gluten-free pitta breads
Good quality olive oil
Sumac powder
Salt and freshly ground black pepper
50g whole almonds, roughly chopped
Fresh lemon

Trim the beans – I like to peel the sides with a vegetable peeler, and then nip of the tops. Cut into chunks. Bring a small saucepan of water to the boil and cook the beans for 3-4 minutes until lightly cooked. Drain well and rinse in cold running water to cool. Drain well.
Preparing fresh runner beans. Images: Kathryn Hawkins
Tear or shred the lettuce and place in a large serving bowl. Halve the tomatoes, and thickly slice the cucumber. Toss into the lettuce along with the cooked beans. Snip the chives into pieces with scissors and strip the leaves from the salad burnet or other fresh herbs. Mix into the salad.
Toast the pitta breads. Brush with oil and sprinkle with sumac and season to taste. Tear into chunky pieces and toss into the salad. Sprinkle with almonds. Serve the salad with olive oil and wedges of lemon to squeeze over.
Close-up on fattoush. Image: Kathryn Hawkins

Broad bean byessar & fresh thyme za’atar (gluten-free; dairy-free; vegan)

July 12, 2018July 12, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Platter_of_Moroccan_inspired_dips_and_salads — Broad bean byessar served with fresh thyme za’atar on flat breads, with carrots and black olives. Image: Kathryn Hawkins

This is a great time of year for fresh fruit and vegetables. The first of the home-grown beans, broad beans, have arrived in the shops these past couple of weeks, and I have made one of my favourite dips with my first batch. If you like hummus (houmous), you’ll love byessar. Usually made with dried broad beans (fava beans), I prefer to make my version with fresh when the beans are in season, or frozen, at other times of the year.

Fresh_broad_beans_in_the_pod_and_shelled — Fresh broad beans. Images: Kathryn Hawkins

To accompany the dip, I have made up a batch of za’atar (zaatar or zahtar), a blend of thyme, sesame seeds and sumac powder. This is a traditional blend from the Middle East and it is used as a seasoning for lots of meat dishes; it is sprinkled over salads and vegetable dishes, and used as a topping for breads. Simply make it into a paste with olive oil, spread it on flat breads or pittas and pop under the grill to toast. As I have lots of fresh thyme in the garden, I’m using fresh leaves, but dried thyme is more traditional. Using dried also means that you can keep it for longer as a dry mix, in a sealed container as you would any other spice blend.

Fresh_thyme_sumac_powder_and_lightly_toasted_sesame_seeds — Za’atar ingredients. Images: Kathryn Hawkins

If you can’t find sumac powder, something tangy and zesty like lemon rind would bring a bit of zing to the mix.

Serves: 4

Ingredients:

Byessar:

Salt
500g fresh broad beans, shelled (or 175g shelled beans)
1 sprig fresh thyme
1 garlic clove, peeled
1 tsp ground cumin or hot curry powder
1 tbsp. olive oil
Fresh thyme flowers to garnish

Za’atar

1 tbsp. lightly toasted sesame seeds
½ tsp sumac powder
½ fresh thyme leaves or dried thyme
1-2 tbsp. olive oil

Free-from flat breads, carrot sticks and olives to serve

1. To make byessar, bring a small saucepan of lightly salted water to the boil, and cook the beans with the thyme, garlic and cumin or curry powder for 4-5 minutes, until tender. Drain, reserving the cooking liquid, and cool for 10 minutes. Discard the thyme.

2. Put the beans and garlic in a food processor or blender. Add 75ml of the cooking liquid and the oil. Blitz until smooth. Taste and season with salt. Transfer to a serving bowl and leave to cool, then chill until ready to serve. Accompany with bread and carrots to dip; garnish with fresh thyme flowers or leaves, if liked

: Making byessar. Images: Kathryn Hawkins

To make za’atar, mix the dry ingredients together. When ready to serve, mix with sufficient olive oil to make a paste. Lightly toast flat breads, cut into strips, then spread lightly with the za’atar paste. Toast under a hot grill for a few seconds to warm through. Serve as an accompaniment to dips and salads.

Za'tar_seasoned_flat_breads_with_broad_bean_dip — Delicious summery lunch. Image: Kathryn Hawkins

Courgette and white bean salad (gluten-free; dairy-free; vegan)

July 5, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Mediterranean-style_setting_with_bowl_of_courgette_and_white_bean_salad — Courgette and white bean salad with fried pine nuts, basil, gluten-free flat bread and extra virgin olive oil. Image: Kathryn Hawkins

Amazingly, the heat is still on full blast here in the UK. The sky has been gloriously blue, day after day, and the sun is shining down strongly. No rain in the forecast; the water butt has been dry for days!

Plenty of time to enjoy the garden at a more leisurely pace. The thought of preparing and eating hot food is not so appealing at the moment, so salads are featuring heavily on my menu. I picked my first courgettes this week – all the extra watering by hand has been worth it – and made an exception by doing a little bit of cooking. I made them into a tasty cold dish with some canned beans and a rich tomato sauce.

Green_and_yellow_ball-shaped_courgettes — The first of this year’s home-grown courgettes. Image: Kathryn Hawkins

You can adapt the recipe to use other vegetables and pulses – aubergine and chickpeas make a good combination too, especially seasoned with some cumin and fresh coriander. The salad makes a good sauce for pasta when served freshly made, and I have also served it as a filling for a warmed pastry case.

Overhead_shot_of_platter_of_courgette_and_white_bean_salad_with_flat_bread_pine_nuts_and_olive oil — Platter of salad and accompaniments. Image: Kathryn Hawkins

Serves: 4

Ingredients

2 tbsp. olive oil
2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
2 fresh bay leaves or 1 dried
2 sprigs fresh rosemary
150ml dry white wine
400g can chopped tomatoes
2 tbsp. tomato purée
2 teasp caster sugar
1 teasp salt
Freshly ground black pepper
250g cooked cannellini beans
500g courgettes, trimmed and chopped into 2cm dice
Fresh basil, fried pine nuts, gluten-free flat bread and extra virgin olive oil to serve

Heat the oil in a large covered frying pan and gently fry the onion, garlic and herbs, with the lid on, over a low heat, for 15 minutes, to soften without browning.
Prepared onion and garlic with fresh bay and rosemary, ready for the pot. Image: Kathryn Hawkins
Pour in the wine and stir in the chopped tomatoes, tomato purée, sugar, salt and pepper. Bring to the boil, then simmer for 5 minutes. Remove the rosemary and bay leaves.

Courgette cut into 2cm dice. Image: Kathryn Hawkins
Stir in the beans and courgette, making sure they are well covered in the sauce. Bring to the boil, cover, reduce the heat, and simmer gently for 7-8 minutes until the courgette is just tender. Leave to cool completely.

Making the sauce and cooking the salad. Images: Kathryn Hawkins
Transfer to a bowl and chill until ready to serve. Best served at room temperature for more flavour. Delicious spooned over warm flat breads, sprinkled with fresh basil, fried pine nuts and a drizzle of extra virgin olive oil. Bon Appétit 🙂

The perfect lunch for a sunny day. Image: Kathryn Hawkins

Strawberry, pomegranate and sumac salad (gluten-free; dairy-free; vegan)

June 21, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Quinoa_with_fresh_strawberries_pomegranate_seeds_and_herbs — Sweet and savoury combination of fruit, grain and herbs. Image: Kathryn Hawkins

I’ve been enjoying home-grown strawberries for a couple of weeks now. They have grown quite small this year, but they are still sweet and tasty. As usual, I never have more than a handful to use at any one time (jam-making is out of the question) and I usually end up eating them on their own. However, following a recent trip to London’s Edgware Road, where I was able to stock up on a few of my favourite, more exotic, ingredients, I felt inspired to try something different.

Fresh_strawberries_growing_alongside_an_image_of_a_small_basket_of_picked_berries — My micro-harvest of home-grown strawberries. Images: Kathryn Hawkins

Pomegranate molasses make an ideal accompaniment to fresh strawberries. I love the thick texture and semi-sweet flavour. It reminds me of sherbet sweets as it has a light acidic fizz on the tongue. It makes a good ingredient for a salad dressing as it adds fruitiness as well as subtle sweetness and tempers any vinegar you may add. Its thick texture means you can cut down on the amount of oil you use without noticing.

Strawberry_vinegar_olive_oil_pomegranate_molasses_and sumac_powder — Dressing ingredients for my strawberry and pomegranate salad. Image: Kathryn Hawkins

Choose a fruit vinegar or white balsamic to add extra sweetness, and use a mild tasting olive oil or other vegetable oil to help bring out the fruit flavours without dominating the dressing.

One of my other purchases was sumac powder. An astringent, fruity powder made from dried berries. It has a high tannin content and reminds me of rosehips. It is the perfect seasoning for sweet berries. Just sprinkle a little on before serving as you would black pepper. A final note on seasoning, I didn’t add any salt to my salad as I didn’t think it needed any. Everyone’s taste is different, so add a pinch to the dressing or mix some into the quinoa if you prefer a more savoury note.

Fresh_strawberry_and_pomegranate_salad_sprinkled_with_sumac_powder — Strawberry salad sprinkled with sumac powder. Image: Kathryn Hawkins

Serves: 2 as a main course; 4 as a side

Ingredients

250g cooked, cold quinoa
1 small red onion, peeled and thinly sliced
Small bunch fresh parsley and coriander, roughly chopped
A generous handful of pomegranate seeds

Dressing:

2 tbsp. pomegranate molasses
2 tbsp. fruit vinegar or white balsamic vinegar
2 tbsp. light olive oil

To serve:

150g fresh strawberries, washed and hulled
Sumac powder or freshly ground black pepper, to season

Mix the quinoa, onion, herbs and pomegranate seeds together, then whisk all the dressing ingredients together and toss half into the salad, and pile into a serving dish.
Preparing the salad. Images: Kathryn Hawkins
Halve or quarter larger strawberries, leave smaller ones whole, and sprinkle on top of the salad. Season with a little sumac and serve at room temperature for maximum flavour.
Perfect little strawberry. Image: Kathryn Hawkins