Garden Produce

This weekend I had an impromptu visit back up north to my parent's house. They are shorty due to move house and are leaving a lovely big garden, so naturally I wanted to make the best of their home grown produce.

In the garden is probably the biggest rhubarb plant I've ever seen, and being nearly the end of rhubarb season, I wanted to make something very quick this afternoon.  

Having no sort of idea what I the final outcome would be, I set off stewing the rhubarb. An hour later I had some very summery tasting rhubarb and rose cordial. This will go perfectly with gin, prosecco and sparkling water.

The method I used was stew the rhubarb, instead of using sugar, I used two table spoons of manuka honey. 

In a separate pan I simmered two handfuls (or heads) of pink rose petals from the garden, until they go translucent and start to fall apart.

When the rubarb is soft and falling apart, strain through a fine sieve, or if available a Muslin cloth. 

Leave both liquids to cool and remove the petals. Stir them both together and decant into a bottle. Enjoy with something cold and fizzy. 

Aubergine Tagine

Aubergines are probably my favourite vegetable. So versatile, healthy and a perfect meat substitute. 

This recipe is inspired by a dish I had on a  trip to Morocco last year, and is perfect for that healthy comfort food dinner. I cooked mine in a large pan, as I don't own a Tagine pot. This recipe can also be made in a slow cooker and believe me, you will thank me when you get home from a tough winters day and this is ready waiting for you. 

Ingredients

4 Large Aubergines diced

2 red onions

3 cloves of garlic

1tbs of coconut oil (olive oil will work too)

1 tin of copped tomatoes 

1 tin of chickpeas

100ml of vegetable stock

100g chopped dried apricots. 

1 handful of raisins (optional)

1 medium bunch of coriander

2tsp ground cumin

1tsp paprika

1tsp tumeric

1tsp cinnamon 

220g cous cous 

1 handful of chopped almonds (optional)

Start off by dicing the onions and finely chopping the garlic. Put a large pan on a medium heat and add the oil. Add the onion garlic and coriander stalks and cook until soft. (10 mins)

When the onions and garlic are translucent, add the spices and the aubergines and stir well. 

After a few minuets, pour in the chopped tomatoes, the chickpeas and the vegetable stock. Give it all a really good stir and then throw in the raisins and the apricots. Bring the tagine to a slow boil and turn the heat down to a simmer. Place the lid on and leave to bubble away for an hour and a half. Giving it a stir every half an hour or so. 

If you are using this recipe in a slow cooker, all you need to do is put everything into the slow cooker and leave on a medium heat for 8-12 hours. 

When you are ready to eat the tagine, boil some water in the kettle and add the cous cous to a pan, pour over the water and leave for 3-4 minutes so soak up the water. When ready stir in the chopped almonds.

Serve in a bowl with unsweetened natural yoghurt and the remaining coriander leaves.

Enjoy!

Bread, glorious bread.

So a good loaf is probably the best thing in the world, right? When I woke up to a very rainy autumnal bank holiday here in London I craved a freshly baked loaf. Knowing that my past bread attempts weren't exactly successful, I looked towards the best bread known to man, The French Baguette. 

The French are very passionate about their bread and what is put into a loaf. In my loaf I wanted to capture this very simplistic, classic approach to bread.  I altered a recipe from the fresh loaf (www.thefreshloaf.com), adding more salt and yeast to give more flavour. 


Ingredients;
500g strong organic bread flour
2 sachets of fast action yeast
2tsp of salt
100ml of warm water

In a large bowl, mix together the ingredients until a dough ball is formed. Once the ball comes ready to handle, knead on a floured surface until smooth. I then put the dough back into the bowl and covered with a damp towel, and left it to rest for an hour.  
Once the dough had doubled in size, I kneaded lightly and rolled into a baguettesih shape. taking a sharp knife to score along the top. 
Bake in a hot oven for 30-40 minutes 

Enjoy warm with real butter. 

About me

 

My name is Hayley Gilman and I am an enthusiastic cook and student living in London. I have a passion for good, honest food, and love to bring happiness to people through the food that I make.  

Natural cooking is something that I believe in and the quality of ingredients are essential when using as many unprocessed ingredients and products free of artificial interference. Although, let's be honest, a tiny treat every now and then is good for the soul. 

I am a home cook and I'm excited to share everything I learn along the way with you.