19 April, 2011

Autumn cooking from the vegetable garden.

Lots happening in the vegetable garden at the moment.
The ruby red and champagne rhubarb are ready for the pot! I will make a simple Rhubarb Compote which will be perfect to serve with porridge on a chilly Autumn morning in the highlands but also wonderful served with yogurt.
Wash and chop the rhubarb place in heavy based pan, sprinkle with brown sugar before covering with orange slices. I stick a pod of vanilla in too but it's optional.  Heat gently till simmering cover, turn off heat.
For a simple dessert serve with a dollop of yogurt or creme fraiche. Will keep covered in the fridge for a few days.
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Now, what to do with all those green beans!
Years and years ago, while travelling around Greece with next to no language skills I was given a wonderful recipe to cook up the green beans which were every where, 'I had to watch and learn' basil was not an every day herb used in English cooking at the time! I mistook it for various herbs and I have to say that I learned that this dish can be served with which ever herb takes your fancy! I favoured mint at the time so here it is. I am using about a kilo of purple and green beans in this recipe.
Wash, top and tail your beans, place in a large heavy based pan along with a couple of chopped garlic cloves, 1 thinly sliced red onion  and about half a cup of freshly chopped mint, a tablespoon of tomato paste, add a good glug of good olive oil and almost cover with water. Cover and bring to a gentle boil and simmer very slowly for at least 1 hour. Season with maldon salt and freshly ground pepper.


  1. Just saw the wonderful images of your home & garden on Coty's blog - fabulous quince tree - must come and make a purchase of jelly @ Dirty Jane's - looking forward to seeing the Autumn table setting - I do miss chatting to you at the market - Sarah

  2. I love your blog. So beautiful. And, thanks for the recipies. You have a great "eye" for lovely images.