September 16th, 2007

Purple food!

Last weekend was Ecofest, a happy hippy festival in my local park. In one of the tents there were a few allotment owners selling their wares, I happily bought a bag full of tomatoes picked that morning! Amongst other things I also got a nice big red cabbage last week and have been enjoying purple food since. I love how the colour changes as you cook it, and then again as it sits in the fridge as leftovers meaning you can have in every shade you want!

Purple food!Collapse )

Shitake Mushrooms

I have a quick question about shitake mushrooms. I have some leftover that I won't get to use this week. Will I be able to freeze them? Should I cook first, then freeze, or just freeze raw? I'm getting conflicted advice on the net. Thanks!

Help - too much paprika!!

Hi, I was hoping that someone might have a suggestion to save a bean pate I have just ruined.

I sauteed some sliced onion and yellow bell pepper with a view to blitzing it together with some red kidney beans to make a pate. I was planning to add a bit of (mild) paprika but the lid fell of and loads went in. I tried to scrape some of it off but I didn't think it would make too much odds. I added a few shakes of hot sauce and whizzed the lot together.

When tasting the finished product there was a horrible bitter taste. I added a wee bit of black strap molasses (thinking that might take the edge off it) but it is still bitter. I have no idea what to try now. I am loathe to try adding something out-and-out sweet like agarve nectar as the pate already has a slightly sweet taste at first, the bitterness is very much an after taste.

Any help greatly appreciated otherwise I may just have to consign this to the bucket!

ETA: now rescued to the point of being edible. Thanks.

Stuffed, Baked Kabocha Pumpkin

Cut a hole in the top of a medium-large kabocha pumpkin/squash, like you were making a jack-o-lantern. Scoop out the insides and save the seeds for baking. Bake (with top back on) for 45 minutes in a 375 degree oven.

Meanwhile, cook the stuffing.

2 cups water
2 cups veggie broth
seasoning: cinnamon, tumeric, pepper, coriander
1 cup quinoa
3/4 cup jasmine rice

Boil for about 15 minutes. Add more water so it's moist.

Also, cut up some veggies for the stuffing. I used local white eggplant, green zucchini, shitake mushrooms, and toasted pine nuts. I didn't, but I reccomend stir-frying the eggplant and zucchini for a few minutes to brown them. I also reccomend, but didn't, seasoning the veggies before you mix them with the stuffing.

Mix everything together. Stuff the pumpkin and put the remaining stuffing in a casserole. Bake the stuffed pumpkin again for 45 minutes at 350. Add casserole to the oven with 15 minutes to go.

Cut open pumpkin in slices, like a watermelon and serve with lots of stuffing. Don't forget to peel the pieces!

Bake the seeds for about 20 minutes, turning every so often. Top with salt!