Category: Cooking

Experiment time! I have just made bread dough , let it rise overnight, and have added grated cheese, chopped and sweated red onion, a chopped garlic, quite a lot of pepper, and a good handful of greek basil. I will let it rise for and hour, then cook on the pizza stone as a sort of flattish roll. I reckon 12-15 minutes at 189C on the hot pizza stone.

Well not exactly recipes!

Diced lamb marinating with white wine vinegar, olive oil, lemon juice and mint, to be served in a wrap or pitta bread with chopped tomatoes and red onion and lettuce or such like.

Hopefully I will have lots and lots of tomatoes – so I will dry some and marinate in olive oil, maybe some with chillies (I have 4 plants, so hopefully number crop here too. I have never been successful with red peppers, but I have a plant in the greenhouse, so hopefully that will be ok.

I quite like the look of this one from Yotam Ottolenghi – a cheesy potato and herb slab pie. Although there seems a lot of cream and creme fraiche in it. I think with 400g of cheese this might be too much?

Some ideas for wraps.

Thanks Holly, recipe on next page

1 cup of chickpea flour

1.25 cups of water

2 tablespoons of olive oil

large pinch of salt

mix and leave to stand for 15 mins while oven heats to 230c

heat cast iron pan for 5 mins

add olive oil and wipe around pan

pour in batter mix

cook in middle of oven for 20 mins

chop up and serve with olive oil, salt and pepper.

A LIST OF STREET FOODS TO PREPARE.

Some here

Tinned pineapple, tinned peaches, liquor, star anise, cinnamon stick (1/4), lemon juice – marinade in fridge overnight. Then melt some sugar and liquor. Although I am wondering whether it ought to be a drink/cocktail? Maybe some dried fruit to thicken?

Well analysis might be a bit over the top. Both Kate and Aaron devoured it faster than a Dyson. Verdict therefore good. Improvements would be a granola topping to keep crunch.