This post is a little late but here are my April Recipes:
At the moment, the only thing I am harvesting is Rhubarb! I was disappointed to see that the Asparagus beds I inherited have come to nothing but this could be to do with the immense weeds that were covering it!
Anyway, my challenge this month has been to start using the 6 kilos of Rhubarb I harvested (people are starting to hide from me when they see me with Rhubarb!). Firstly I made some Rhubarb and Orange Jam which has gone down well with some of my new colleagues. I have posted the recipe before so it can be found here.
Rhubarb and Orange Cake
This was a lovely Rhubarb and Orange cake, the recipe found on BBC Good Food (I do like this website!). The almonds gave the cake almost a bakewell taste to it and the rhubarb added a lovely moistness to the cake.
I also thought I would share my home-made scone recipe (to be enjoyed with clotted cream and, of course, rhubarb and orange jam!). Now I know that this recipe doesn’t actually use any allotment veg but you have to have something to go with all that jam that you make so I figured what better than scones! I have never baked a bad batch with this recipe and it is quite easy to do.
Home-made Plain Scones
- 350g self-raising flour
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- a squeeze of lemon juice
- beaten egg
- Heat oven to 220C. Add the flour, salt and baking powder into a large bowl then mix. Rub the butter into the flour mixture until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm. You should be able to comfortably put your finger in it. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the flour mixture and then add the liquid and stir all the components together quickly. Scatter some flour onto the work surface and tip the dough out. Fold the dough over 2-3 times until it’s a little smoother. Roll it into a round about 4cm deep.
- Take a scone cutter and cut out four scones. Press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto a hot baking tray.
- Bake for 10 mins until risen and golden on the top.
Thai Pork and Peanut Curry
It’s not all been rhubarb this month. One recipe that we have tried is a beautiful Thai Pork and Peanut curry. I just couldn’t get enough of this! The recipe is also on BBC good Food and uses baby corn. Both Sam and I don’t like baby corn so much so we replaced it with Green beans which is not exactly seasonal but you could use Asparagus, spinach or spring greens instead.
Cumin Roasted new potatoes
And finally, if you are looking for a delicious way to eat your baby new potatoes when you harvest them, then I recommend this lovely recipe from Eat In magazine which adds a bit of spice to your meal. I really enjoyed them although I think if you want more of a cumin hit then double the amount stated!
- 1kg baby new potatoes, scrubbed if necessary
- 2 tbsp olive oil
- 1 tsp cumin seeds
- Sea salt and freshly ground black pepper
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Cook the potatoes in lightly salted boiling water until almost tender – about 10-15 minutes. Drain well. Tip the potatoes into a roasting pan and add the olive oil and cumin seeds. Season with a little salt and black pepper, then toss to coat. Roast for 25-30 minutes, until browned.