I got this recipe from a Cypriot cookbook called orexi! Long list of ingredients which I will adapt next time – (sighs of resignation from friends!). Basically get filo pastry sheet and fill with whatever, and then bake for 10 minutes to crisp up.
LEMON VERBENA
Perhaps my favourite herb – certainly for scent although I am partial to basil too. lemon verbena goes well with fish. The tea below is Mexican and served hot or cold.
Te de cedron. Instructions
- Place the 3 lemon verbena leaves in the 4 cups of water.
- Boil for 15 minutes.
- Serve hot or iced with a teaspoon of honey in each glass for sweetness
STRAWBERRY JAM 4
4th lot this summer – I think that will do for now. Although I might try a batch with strawberry mint and another with lemon verbena. Not sure if I would have to make them separately, or add the herbs at the end; or maybe soak herbs overnight, whizz and strain – I just checked – add the diced mint after taking jam off the heat – but I still think this means making separate lots. So 500g at a time?
Next up will be tomato preserves, chutney, pickle, sauce, dried toms. Hopefully in a week or so.
BREAD
Just making basil and olive bread. And reading Jessica Elliot Dennison “Salad Feasts”.
Start is great for planing – A base (pasta, rice, potato or a pulse); a contrast, something with a tang or taste (cheese or a cured meat or smoked fish?); crunch and texture (nuts or seeds or croutons); and a dressing.
COOKING IDEAS -sweet
Strawberry cheesecake with strawberry coulis – recipe from Jane’s patisserie p32
Gin and tonic cake – Coffee and walnut cake – carrot cake – Choc chip cookies – oatmeal raisin cookies – white chocolate strawberry scones
Coconut dream Bars – Skillet cornbread – cinnamon raisin swirl cake – New Orleans beignets
Scones
Tomorrows recipe
PISSADELLA
Pissadella – tomato, anchovy, onion and olive tart
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Prep 30 min
Rise 1 hr 30 min
Cook 60 min
Serves Many
20g fresh or 10g dried yeast
75ml milk, warmed
500g plain flour
10 tbsp olive oil
Salt
2 onions, peeled and sliced into half-moons
1 garlic clove, unpeeled and bashed, but left whole
800g ripe tomatoes, peeled and roughly chopped (or 2 x 400g tins, drained)
Dried oregano
12 anchovy fillets
Black olives
Mix the yeast, warm milk and a spoonful of flour in a cup and leave for 10 minutes, so the yeast activates and starts to bubble.
In a large bowl, mix the yeast mixture with the rest of the flour, four tablespoons of olive oil, a good pinch of salt and enough warm water to make a soft, slightly sticky dough. Rub a worktop with oil and plop the dough on top, then use oiled hands to fold and knead gently – it should be soft and a bit tricky to handle, but the oil will help. Wash, dry and rub the bowl with oil, then return the dough to it for an hour to rise.
Meanwhile, warm the remaining oil in a frying pan, then gently fry the onion and garlic until the onion is soft and translucent. Add the tomatoes and cook until they are soft and their water has evaporated.
Oil a large baking tray, drop in the dough, use oiled fingers to spread and dimple it into place – it should be about 1cm thick all over – then leave to rise for another 30 minutes. Spread tomatoes over the top and bake at 200C (180C fan)/390F/gas 6 for 40-60 minutes.
Meanwhile, cut the anchovies in half lengthways. When the base comes out of the oven, make a diagonal lattice pattern with the anchovies and put an olive in the middle of each diamond.
ADOPT A MANGO TREE
and get organic fruit when the season starts in Europe in the autumn
https://www.crowdfarming.com/en/order/order-ok/629c7af9e827af00480574e3
Other produce also available.
OLIVE PASTE
Good with toast, or on tartlets with cheese. 200g stoned olives, 25g basil, 75g olive oil 1 lemon and zest – process. decorate with parsley, thyme or basil leaves/flowers.
Potato, garlic, red pepper, tomatoes, thyme, salt and pepper, veg stock and harissa paste.
RECIPE LIST
Blueberry Honey Bran Muffins
Mango chutney baked feta with lentils
Layered aubergine and lentil bake
Spicy cheese and sun dried tomato bake
Baked ginger & spinach sweet potato
Aubergine, tomato & parmesan bake
Sweet potato, avocado & feta muffins