Every year when I
grow crops I face a moment in time when I have just too much
to consume in one go. And believe it or not,
despite over 30 years of experience, I
still feel my face drop for a split second as I'm
pondering what more I can possibly do with beans.
In keeping with Recipes4us'
recent drive to encourage people to eat locally
grown seasonal produce, and with August being a bumper
month for harvesting, I've set up a separate
section on various preserving methods.
As I've said before,
of us can get our hands on fresh fruit and vegetables which are out of season
locally, but how fresh are they?
In many cases,
imported products lack flavour and their full
compliment of nutrients due to the fact that they
often picked young so
they can be shipped without fear of spoiling before
they get to us.
And there's that
clodhopper of a carbon footprint again.
So, it can be
realistically argued that eating produce which has
preserved when it was at its best, is
not only nutritionally as good (if not better) than
eating out of season produce, but also
environmentally more friendly.
Whether you are growing/picking your own
or just taking advantage of lower the prices
of seasonal vegetables, if you are
getting them in their prime then it's just as well
to preserve any excess.
Are organic tomatoes
Organically grown tomatoes contain higher levels of
beneficial flavonoids, says a new study from the US that
fans the flames of the debate between conventional and
Here are a three slightly unusual but
simple recipes using watermelon to help you celebrate.
I must admit, they are my favourite melons so I, for one, am
very pleased they've got a day dedicated to them.
They are really good for you
too, containing Lycopene - an antioxidant particularly
associated with eye health.
Many recipes ask for sheet
gelatine rather than the powdered, I cannot find a shop in
Bahrain that sells sheet gelatine so how much powdered is
the equal to one sheet of gelatine?
In general, half a teaspoon
of powdered gelatine is the equivalent of 1 sheet. If you
want to know more about gelatine there is a whole page on
the website including equivalents information and recipes.
HERE to visit it.
Whether you're looking for
everyday, exotic or unusual
food and drink, visitUKFoodOnline.co.uk
It also has a whole
section on "Box
Scheme" suppliers - a great way to get the season's
finest delivered straight to your door
Recipe of the Month
Goat's Cheese Bouchée with
Make use of the summer glut
of berries with this scrumptious starter. The tart berry
sauce compliments the rich goat cheese filling. Any berry
can be used or even a combination. The picture here shows
1. Preheat the oven to 200C, 400F, Gas Mark 6. Roll
the pastry out to just over 5mm/¼ inch thickness and
cut into 4 equal circles.
2. Using a sharp knife, make an indentation around
the edge to form a border about 2.5cm/1 inch wide,
making sure not to cut all the way through. Place
the circles on a baking sheet bake for 15 minutes
until risen and lightly golden.
3. Meanwhile, place the raspberries in blender of
food processor and process until smooth. Pass the
puree through a sieve to remove the seeds.
4. Place the raspberry puree in a saucepan together
with the honey and and boil until slightly reduced
5. In a small mixing bowl, break up the cheese,
seasoning with a little freshly ground black pepper
6. Place ¼ of the cheese mixture on each pastry
circle, sprinkle with thyme leaves then return the
Bouchées to the oven for 10-15 minutes until golden
7. To serve - divide the salad leaves between 4
individual plates, place 1 Bouchée on each plate and
drizzle a little of the warm sauce around. Serve
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