Kale speltotto with goat's cheese

Kale this kale that. I've been reading about kale for a good two years or more and finally came across it in my local supermarket. I promptly bought a bunch and came home to dig for a recipe. This is the one I ended up with by Hugh Fearnley-Whittingstall from his River Cottage Veg Everyday (am currently unable to find a link to the recipe.. maybe later). It's basically a risotto, but made with spelt, hence the name speltotto. I made it from pearl barley however so I guess mine was more of a barlotto! Anyway, it was interesting. I can't say it was my favourite experiment, though my lack of enthusiasm may have something to do with the nausea I've been feeling after meals due to the intake of strong antibiotics. Still, both kale and barley have flavours very much their own -- ones that I'm not quite sure what I think about, put together at least. It did look very pretty though, and smelled great, and that counts for something, surely.

 

Pasta with fennel, rocket and lemon

I'm finally back in the kitchen after two weeks of being sick and surviving on staples. I tried something quick and simple to get back in the swing: Hugh Fearnley-Whittingstall's pasta with fennel, rocket and lemon. I don't use fennel so often, and was happy to try something where the fennel flavour becomes beautifully enmeshed with the garlic, piqued by the lemon, and tempered by the rocket. I think I just ended up finding a new staple meal.

 

Spring onion galette

My second attempt from Fearnley-Whittingstall's River Cottage Veg Everyday. Like the upside down onion tart, this spring onion galette is a meal that can be made very quickly and with little effort. It's the perfect season for spring onions, so it's also very timely to go for this one now. It's a very simple pleasure: spring onions, parmesan, olive oil, salt, pepper. Yes, a delicious meal is really that easy. Perfect for a summer picnic in that respect, that it's quick to make and also tastes good after it's cooled down. (P.S. If you are a non-parmesan eating vegetarian, I'd say you can easily replace the parmesan with goat's cheese or another strong cheese).

 

Lasagne al funghi e zucchine

Tonight I put together this lasagne using the last batch of zucchini from my neighbours' country plot and some portobello and button mushrooms, with marjoram and the usual red and white sauce. It was light on the cheese, with only parmesan accompanying the white sauce, and garnishing the top. Was the perfect way to stuff one's face on a cold autumn's Saturday night.

Plenty project: Crusted pumpkin wedges with soured cream

A busy week coupled with a sprained ankle limiting by ability to tour food shops has kept my cooking quite tame this past week. This weekend I did however try a new recipe from Plenty. Because it's the season for them, I did a pumpkin recipe before it's too late. A pumpkin is sliced into thin wedges, then topped with olive oil and a thick coat composed of a mix of parmesan, white bread crumbs, garlic, parsley, thyme, lemon zest and salt, then tossed into the oven for a half an hour. Served with soured cream, mixed with dill, salt and pepper. I have to admit that this has been my least favourite Plenty food. I've spoiled myself rotten, to be honest, since this was very tasty, but didn't incite the same overwhelming feelings of gluttony as the others I've tried. Maybe it was the soured cream? I think it was a little unnecessary, a little too rich. I tried some of the lefovers later and the pumpkin wedges, in my opinion, tasted much better at room temperature than warm out of the oven. Anyway, thank you Yotam for a lovely autumn dinner.

NEXT DAY UPDATE: I had the leftovers for dinner tonight. Oh. my. god. They were heavenly. I take back all the doubts expressed above. I am so making these again before pumpkin season ends!

Salad with parmesan, fresh herbs and pine nuts

Usually when I need a salad to accomany a main course, I end up making this, my favourite, because it is so fresh and flavoursome. And so easy and quick. First I tear up some lettuce - one or two varieties is enough - and add in some fresh leaves of rocket and basil I then chop some cucumber, shave some parmesan and toss in some pine nuts (which can be roasted on a frying pan beforehand, time permitting). I then mix all of these in a bowl, then toss them with some extra virgin olive oil, a small splash of balsamic vinegar, and sea salt and freshly ground peper to taste. Like any lettuce-based salad, serve immediately after adding the dressings, since it goes flat and wilty soon.