Ma picked, grilled it, Dad ate it. Was all right apparently ^_^
Category Archives: Mama H recipes
Beet-en down; Root-ed in tradition
I take no responsibility for this. Mama H harvested about four round beetroot. Sick of the sight of them in her kitchen; she has peeled and sliced them. Then placed them into a jam jar with pickling vinegar. No cooking, no nothing. Then told me not to eat them for a bit.
And now she has red fingers.
Yours in anticipation,
Horticultural Hobbit
Glut-ted
We also had another marrow. The second in a week. In a week, we have harvested 8 different courgettes. Still have a patty pan, with which we need to so something.
Mama H curried the marrow, with striato di Napoli and summer ball courgettes. Making a 3 squash curry.
Yours in anticipation,
Horticultural Hobbit
Mama H’s Mooli pods
You’d think I was telling tales. Recounting everything that happens. Well, it’s nice to share.
Sat in Dad’s garden are the surviving classroom cabbages. Not many, but enough. I say cabbages, there could easily be cauliflowers in there too. As ever, they are not labelled. Some of them are getting quite big, whilst others look as though they are resting on their laurels. Perhaps these are seeds sown too early, and for an autumn crop.
You will see Mama H, harvesting radish seed pods. These are from the bolted moolis. Moolis that Mama H was rather relishing, alas the weather put paid to them. Whilst the root, is a write off. The rest of them, was not. There are spicy, crunchy seed pods to be had. I remember as a child, eating them whilst playing in the back garden. Wonderfully potent. Mama H has been known to curry them with a couple of potatoes.
Talking of which; the last of the ‘new’ batch was taken up. Kestrel and orla potatoes. Next year, I might do better in leaving the kestral in a bit longer.
Mama H and I surveyed the plot today. Mum dug over a bit of the raised beds. The Cabbages will go in some of them; leaving me to review what can be put into the bed when summer has gone. Yes, I said summer, but thunderstorms are forecast tomorrow. I really need to think about that. Of course, there will be overwintering onions and garlic. That is expected tradition for me. I like doing that; only to be disappointed by the rain that ravages them over the dark and dank autumn and winter months. I really haven’t thought too much in detail as to what will follow what. Everything was just broadcast sown and plugged in, with no logic. Successful, but does mean things get pushed around a bit in terms of organisation.
Oh, well, tomorrow is the start of another week.
Yours in anticipation,
Horticultural Hobbit
Sunny Saturday
I was awoken by mama h this morning, she was in full bounce. Whilst I would be having a short lie in; she was going down to the plot to harvest fenugreek for dad’s dinner.
So it had to be cooked, didn’t it.
We had also gone to the shop around the corner, as mama h wanted a second watering can-the kenny-for the plot. As then it would be quicker to water things with two of us. Whilst we were there, we picked up some bedding plants.
On the left are some red, white and salmon pink geraniums. In the middle Are marigolds, with Indian pinks on the right. There is a part Bollywood theme going on here, I think.
There was some shuffling in the Wendy house. Was about 30 degrees in there today, not the 40 as seen during the week. I have decided to carry out an experiment.
I used to grow chillies like this many years ago, when I actually as some success with them. The black pots are very heavy, space in the Wendy at premium. So these are sat outside, near the raspberries. Each pot is effectively a a small greenhouse/cloche with bag over it.
Still have a bag of 75pence experimental wilkos bag of onions to sink.
Yours in anticipation,
Horticultural hobbit.
Gotta a glut? Mama H recipe
Ma hobbit’s koftas
If you find you gave a glut of peas, cabbages and don’t know what to do with the leaves of a cauliflower. Here’s an idea. Kofta’s are basically a veggie version of a meatball.
For the kofta’s:
Peas, cabbages, cauli leaves and caulis themselves; shredded grated, slithers. a
Gram flour
Corn flour if you want crunchy koftas
For the sauce:
Onions
Garlic
ginger
Cumin
Chopped tomatoes: fresh or tinned, up to you. Ma uses tinned. One and a half tins generally
Bollywood masala tin: garam masala, cayenne, salt.
Peas and potatoes if you want
Dash of worcestershire sauce and an oxo cube. Mixed herbs will do the job too.
Chillies if you fancy
Making koftas:
Mix your kofta material with gram flour and water. You want a sludgy mix, sticky but not sloppy. You can make the mix more solid with additional gram flour. Should look a lot like chunky *humous. Add salt, pepper, cayenne for taste. Not too much salt. Else you’ll end up with slushing was that won’t hold it’s own. If you want a bit of tang and crunch, add black salt and some crushed up *cooked chickpeas.
Roll into bitesize balls. Roll in cornflour. You don’t have to, but it does keep them together. Dare you to try it with breadcrumbs and an egg wash…
Fry these off and they should go golden like scotch eggs. Leave aside till later.
The sauce:
Fry off the garlic, ginger, cumin, onions till golden and mushy and paste like. Should have blitzed these too in a blender. Add tomatoes, with the contents of of spice box and chillies. Don’t forget your Worcestershire sauce and mixed herbs. If you are adding spuds and peas do so now. Watch your spuds, to cook through properly. Shouldn’t end up mushy at the end. Add liquid, with oxo cube. You should now be looking at a broth. Let this simmer, infuse for a good half hour forty minutes. Must no go dry.
Go fetch your koftas.
Drop your koftas in. With any luck, they won’t fall apart and go mushy.
Ta-da! You have summat to eat.
horticultural 'obbit 