Cooking With Richard

A medlar (similar to an apple or a quince) that I borrowed from Hatfield House today. These have to be rotted down slightly (a process called bletting) before we can eat them, and then they are supposed to taste of apple sauce and cinnamon.

These recipes came from Nigel Slater’s Fast Food book.

The first is goat’s cheese, nasu and red peppers:

(I thought this one was really nice)

then artichoke hearts and olives:

then a bit of both …

Look what N-sama made for me on Sunday!

Home made pesto, made with basil and a little bit of shiso and parsley.

Previously …

This recipe along with 2 lbs of our own courgettes, our own basil, and our own chives, was very delicious.

Here’s the raw avocado soup, a rawfood recipe:

It looks, and probably tastes, like the green gunk they have in science fiction films. Well, it’s not too bad, but I felt quite hungry afterwards.

Update: I realized that I forgot the olive oil …

I really need to try this raw food recipe by Ani Phyo:

Snails might have a homing instinct …

Better not “home” here, coz I’m going to eat you.

Frittata from Nigel Slater’s Real Fast Food book. The courgettes are from the garden.

With blackberries from the garden, oranges, greengages.

These ones are headed for the freezer …

Everyone is talking about how you can freeze bananas, blitz them, and you end up with “ice cream”.

I made it. It takes a bit like a frozen smoothie:

This is a sort of spanish omelette. The recipe was adapted from here.

We went to the Dacorum Steam Rally again on Sunday.

Previously …

Thanks Netherbury and P for all these lovely cherries.

We stoned the whole lot of them. It took 1 hour with both of us:

The recipe was roughly from this one.

From the garden. As it turns out, courgettes are really easy to grow.

I made some not very successful caramelized onions (in the orange Creuset pan).

These tasted just like the American version that I had in Boston.

The gammon recipe was one by Nigella which was pretty tasty, particularly cold the next day:

Recipe for gammon, and for swede.

Some broad beans from the garden: