All posts tagged: waste not

Spelt Flour Soda Bread & Big Love For an Irish Farmer…

This is about as rewarding as baking gets for me.  Minimum input, for maximum reward!  Quick bread, that looks & tastes amazing! This loaf is organic. Yep.  Organic artisan stoneground flour.  The kind the shop assistant scoffs at (They know my type)…In fact you probably know my type too… and humour my organic buying, harping on about the environment ways.  But here’s the thing, I feed a family of 4 for the same as my non-organic shopping peers.  I know how to be savvy in the supermarket, we grow a lot of our own, and I waste very little, sour milk and stale bread included.  Where this is going though is why?  A shop assistant told me organic wasn’t any better for me, and was more expensive.  That’s easy to see if you spend just a little time looking at ingredients vs. price on some items.  But it’s not that.  A farmer summed it up for me on the last episode of Ireland with Simon Reeve,  he said he farmed organically because he wanted to …

Tomato & Basil Risotto meets Harissa Chicken Bone Broth…

The bone broth from the Harissa Roast Chicken is beautifully warming, without being hot!  It was sitting in my fridge in all its jellified wibbly wobbly gloriousness with a lovely warm red colour… I definitely prefer using broth for risotto than soup, although I’m sure this would have made a lovely tomato based soup… But, risotto it was and tomato and basil seemed like a great accompaniment!  So here it is, nutrient dense, gut repairing, skin nourishing, mineral rich and delicious! Ingredients: 1 red onion 2 celery stalks 2 tbsp olive oil 2 tbsp butter 200g risotto rice 1 small punnet (about 200g) vine cherry tomatoes 1 large handful fresh, chopped basil leaves salt & pepper About 1/2 litre bone broth 1 glass white wine A few shaves of parmesan to add before serving Method: 1.Gently warm the bone broth in a saucepan on the hob.  Have a ladle or cup ready to transfer the broth to the risotto. 2. Heat the oil and butter in a large pan until the butter melts. 3. Chop …

A Jerusalem Artichoke Tart and a Naked Autumn Slaw… Oh the scandal!

I know you must all be relieved… I could hear the panic building at the school gates today… “What shall we do with our Jerusalem artichoke glut” you were saying… “wherever shall we find a tasty recipe”… Well, worry no longer… (ahem).  So unless you’re an allotmenteer or, like me, accidentally ordered the ‘fancy’ box from the veg box people (along with two small loaves of bread and 2ltrs of milk you didn’t need) then you probably haven’t a) heard of Jerusalem artichoke or b) got  a glut in the fridge.  There was only a momentary knee-jerk panic reaction to seeing a whole bag of them in the same week as the #WasteNot campaign (speaking of which the milk and bread is being re-homed with a neighbour).  But after a brief consultation with instagram, and a little bit of research, this delicious union of flavours happened… And it’s worth buying Jerusalem Artichokes for, although I couldn’t tell you where to get them, unless you have a friend with an allotment or order the fancy veg …