Spicy Lebanese Potatoes - Batata Harra

These are flavourful spicy potatoes which are suitable as a side dish to a main course or a party snack.

Simply cut potatoes into bite sized pieces and place in a bowl with a small amount of rapeseed oil (canola) a sprinkle of sea salt flakes and then mix around so that all of the potatoes are covered.  Line a large roasting tin with greeseproof paper making sure that all the potatoes are evenly spaced and in one layer to enable them to become crispy and golden. Roast for around 30 mins at 220℃. When the potatoes are cooked, crush 2 or 3 garlic cloves and lightly cook in oil for 1 minute only to take away the raw flavour, remove from heat and whilst the oil is still warm add 1 teaspn each of cayenne pepper, cummin, and corriander, this process blooms the spices.

 Spoon over the potatoes and toss so that they are all covered in the spices and garlic.

Add some freshly chopped basil (corriander or parsley) whatever you prefer.
 I then sprinkled on some optional Sumac which is a lemon flavoured middle-eastern spice. In this dish you can use whatever oil, fresh herbs, or spices that you prefer.

Soon I shall be refilling my Masala Dabba - the Indian spice box bought home from Delhi. We are visiting an island during the month of May where spices grow in profusion-Turmeric, Cinnamon, Pepper, Cardamom, Clove,   Nutmeg, Vanilla etc.
                    

 

Having recently discovered the delights of using coconut milk in my own cooking I was interested to read that on the island it is a staple used in many of their savoury and sweet dishes. I look forward with anticipation to tasting their ice cream made using coconut milk.

There are large pineapple plantations on this island - a popular and tasty snack is prepare by simply cutting up cubes of the fruit, and sprinkling it with chilli powder and a touch of salt which is left to infuse for 30 mins before eating.  I can imagine that this would make a tasty addition when making a pineapple upsidedown cake.

Lastly there is a plant grows on the island, which results in a commodity found in most British kitchens and used on a daily basis.

 

Where Five Valleys Meet is Running Out of Steam!

This blogger has been making 'man size' mugs of tea, and has a weary right arm from cleaning the floors with the Dyson cleaner over the last few days. I'm a very reluctant participant of 21st century gadgets, but sometimes it is a case of needs must. There's a new shower in the main bathroom, and the kitchen has been revamped. I now have worktops using nanotechnology so no bacteria, bugs, or other nasties are welcome here. I need to get to grips with my 'all singing all dancing' brushed steel oven along with the other new gear - a very necessary learning curve as a house full of guests arrive within days.
My first foray into testing the cooker was to make a tart with figs from our garden using a recipe idea from Lorrie here. 

I half baked a sheet of puff pastry blind for 15 mins in preparation for the topping. Whilst baking I cooked some red onions in rapeseed oil until softened and add balsamic vinegar and sugar which I continued cooking until caramalised. I topped the partially cooked pastry with the onions, sliced the figs in half, crumbled on a mature Stilton blue cheese, scattered some fresh thyme and sage leaves and sprinkled over a little oil, then cooked for a further 20/25mins in a hot oven.

 Using a good strong blue cheese, such as Stilton, means that no other seasoning is necessary

Quick, easy, and very tasty - thank you Lorrie - the oven works a treat too!

Cream of Celery Soup

Sauté onions and garlic in a little olive oil

add 1 litre of vegetable stock

 one large potato chopped into small pieces,

some chunks of celeriac (optional)

add a whole head of chopped celery

Season with ground coriander,
some freshly ground black pepper,
and nutmeg,
finally add a couple of bay leaves
leave to simmer for 45 minutes or
place in a slow cooker
for several hours - mine goes in a slow cooker.
Remove the bay leaves then liquidise before serving -
add some single cream and fresh herbs

  A tasty bowl of nourishing soup and some crusty artisan bread - just what the doctor ordered
Spring has arrived in our garden 

A Vegetarian Supper Dish

The halls are now undecked, the 'thank you' letters written - the festivities are over, and I want simpler food on my plate.  
Take a handful of fresh basil leaves, two fat cloves of garlic, two tbspns extra virgin olive oil and blend together, add more oil if necessary

Place on prepared vegetables and roast - fresh herbs and garlic elevate the flavours of the vegetables to another level

I served mine with some homemade macaroni cheese, dressed salad leaves and runner beans. To make the cheese sauce really tasty add proper English mustard, freshly ground nutmeg and use a mature grated vintage cheddar cheese.

Halva

I can't remember whether it was in Greece or Turkey that I first tasted Halva - an Arabic/Middle Eastern confection made from tahini (sesame). It tends to be eaten with a cup of coffee rather than having a biscuit, but I also recall seeing it at some hotels in Turkey served on the 'help yourself buffet table' at breakfast time. It is delicious but the flavour and texture are both difficult to describe, and although it is a confection it is not overly sweet. The Halva I like is filled with nuts - pistachio or almonds, but it comes in many different flavours.  
I had been unable to track it down in the UK, that is, until I noticed that Lidl were having a "Greek Week" and there on the shelves blocks of Halva appeared. They had three types: chocolate flavoured, Macedonian honey, and roasted almonds. I noticed that they still have some blocks left this week as I suspect that many people do not know what it is. I am just enjoying the last slice of halva with a cup of coffee, but will be watching out for it again during their next "Greek Week".
p.s By the way I am not in cohoots with Lidl 

Rest Awhile

In general I avoid calling in at motorway service stops with their burger chains, coffee bars, obligatory sandwich shops, newsagents, and piled high snack counters, not forgetting the costly fuel. It is different here on the western edge of the Cotswolds where if you are travelling north or south on the M5 a service stop is more like calling in at a contemporary outlet for somewhere akin to Harrods or Fortnum & Masons.

A smart contemporary restaurant serving interesting, delicious, seasonal food

The shopping area is filled with organic and freshly made produce which comes directly from local farms or small west country producers within a radius of 30 miles

You will find a butcher, an artisan baker, a pâtissier, a fishmonger, sausages made from wild boar, and Gloucester Old Spot pigs, along with locally handmade pottery, and crafts 

Locally produced cheese - the cheese in the middle is Cerney cheese which is made close to the village of South Cerney shown on my previous posting

French local pâtissier, Richard Bertinet, originally from Brittany

Homemade fudge

A myriad of freshly baked pies 

straight from the farm

handcrafted goods

Not for eating - this is soap!!!

I have not, of course, received any renumeration for posting this. I simply find it is an interesting concept, and possibly a different way forward for other areas to replicate. The family who have opened this farm outlet were also responsible for opening a similar one on the motorway in Cumbria which has now become an important resource employing over 150 local people, not counting all the farmers and producers who also benefit by being able to sell their products through the outlet. It is now favoured by many who drive through Cumbria on their way up and down from Scotland. It is a creative approach to promoting local foods and crafts and an enterprising way of catching passing travellers.

*************

.......for a short break. The bags are packed, the bird feeders have been filled, the flower pots watered, so it is time to hit the road albeit not along a motorway!

In praise of the lemon♥

l  for lemon  +  l  for love  = lemon love♥    

lemon trees - Sicily 2012

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What could be better than the juice of a lemon added to salad dressings, drizzled over fish and pancakes too? Chop some tarragon add lemon juice and pour over chicken before roasting to enhance the flavour and

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  then imagine a delicious slice of lemon meringue pie? 

"When life gives you lemons" - make marmalade!

A bowl of lemon slices with Verbena leaves 

Top of my list in "duty free" is the fragrance of Citrus Verbena by L'Occitane en Provence. 

Picture a warm summer evening strolling in the hills of Provence surrounded by the aromatic scent of wild Verbena then add a twist of citrus from freshly picked lemons - a delicious summer fragrance all wrapped up in a bottle - spritz generously and enjoy.

(this is my personal choice I am not endorsing this product) 

 a refreshing glass of iced water topped off with lemon 

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Small slices of sunshine

The three old copper engravings were done by Johann C. Volckamer published in Nuremberg during 1708-14. They are from Volckamer's Nurmbergische Hesperides. Most of the engravings in the Hesperides are devoted to citrus fruits which are positioned above views of gardens and palaces in Germany, Austria and Italy. They are a unique and delightful combination of botanical illustration and landscape.