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Carl Legge |
Tuesday, 4th October 2011
The sloe harvest is well in train now in many parts of the country. These small, tart bundles of pink flesh could transform your gin into a warming memory of autumn leaf colours & leisurely foraging. Here's the recipe with some ideas for additional flavours and a couple of ideas of how to serve it. First, pick your sloes. Make sure you have... more
 
Carl Legge |
Friday, 9th September 2011
I'm not a Greek herbalist, but I am called Carl. This marigold's full botanic name is Calendula officinalis. If we deconstruct the Latin it will tell us more about the plant. In Latin, Calend refers to the new Moon. And so the Calends were the first day of each Latin month corresponding with the new moon. The first part of Marigold's botanic name... more
 
Carl Legge |
Wednesday, 17th August 2011
This is my adaptation of the traditional German Vollkornbrot. These are normally cooked in large rectangular pans with the loaves weighing 2 kilos or 4.5 lbs. I think this is likely to be too much for the average family set up, so I've amended the recipe to produce a 900g loaf that can be cooked in a standard 1kg (2lb) bread tin. It also uses some... more
 
Carl Legge |
Monday, 15th August 2011
Using natural leaven means you can control precisely what goes into your bread. All you need is flour, water and salt. No 'additives' needed. What happens is like alchemy. You'll give the yeasts the optimum conditions to multiply and grow. In turn, they'll feed on the sugars in the flour to produce alcohol, acids, heat and carbon dioxide. The... more
 
Carl Legge |
Friday, 5th August 2011
Once I'd made the pesto recipe from yesterday, I had to work out what to put with it. Salmon was already on the menu, I obviously had carrots available and we'd also picked courgettes that day. Recently harvested had been garlic and charlotte potatoes. So as you can see, this recipe was starting to make great use of seasonally abundant ingredients... more
 
Carl Legge |
Wednesday, 3rd August 2011
Carrot tops can be used raw in salads, as an ingredient in soups and even in scrambled eggs. I found a recipe for making carrot top pesto which intrigued me so I decided to rework the recipe from scratch and change the method slightly. The result was a rich vivid green pesto sprinkled with white flecks of punchy garlic. This was balanced by sweet... more
 
Carl Legge |
Friday, 27th May 2011
This is a delightfully light and fragrant wine redolent of spring days and civilised living. The elderflowers are a joy to pick: a feast for eyes & nose. There's something quite magical in turning flowers into wine. Makes 4.5 litres or 6 standard wine bottles Ingredients 500ml picked elderflowers, pressed or shaken down gently. Don't include... more
 
Carl Legge |
Monday, 23rd May 2011
There's a great tradition in the middle east of using eggs to make baked 'omelettes'. They are often also called 'eggeh' or 'kookoo'. Sephardic Jews are thought to originate from the Iberian Peninsula. So there may be a link between this omelette and the Spanish Tortilla. This recipe is based on one I found in Arto der Haroutinian's book... more
 
Carl Legge |
Wednesday, 4th May 2011
This is a tasty recipe that combines different tastes well and will delight your guests. The quantities make enough to fill a 20cm container that is about 3cm deep. It will feed 4 to 6 people depending on appetite.   Ingredients For the pastry 150g butter, diced300g plain flour, sifted (I used a mix of white/wholemeal 200/100)Pinch of salt5ml... more
 
Carl Legge |
Wednesday, 20th April 2011
I've been looking for more ways to use this freely available and nutritious vegetable. This recipe makes a vibrant green gnocchi that's as tasty as it is inexpensive. If the preparation takes a while, it's more than paid off with the short cooking time. One of the keys to success with this recipe is to choose and cook your potatoes correctly so... more
 
Carl Legge |
Thursday, 14th April 2011
This recipe is a delight. It's stunningly simple to cook and moreishly gorgeous to eat. It will provide a quick supper for two or a fantastic dish for entertaining friends. Wild garlic (Allium ursinum) is seasonal, of course. Out of season, you could use garlic chives or chives. Other members of the onion family would work too such as the... more
 
Carl Legge |
Wednesday, 6th April 2011
I'll come clean. I've been emotionally involved with my pressure cooker for many years now. It's always there when I need it, very fast and it produces tasty meals. What more could any person want? There is more. It can also be a very energy efficient choice for your cooking. In the last month I've used it to save energy cooking: Roast chicken,... more
 
Carl Legge |
Friday, 1st April 2011
Rhubarb is in season now and just delicious. This recipe is based on Nigella Lawson's Rhubarb Cornmeal Cake in How To Be A Domestic Goddess. I've adapted it significantly. We've made the basic cake lots of times, it's definitely a family favourite and a great way to use a seasonal treat. The slight crunch of the polenta is pleasant with the... more
 
Carl Legge |
Friday, 25th March 2011
  Wild garlic and ricotta give a twist to simple pasta. This is a very simple recipe which will look and taste great without hours of effort. You'll need to make the ricotta a few hours ahead of eating it. The rest of the recipe of very quick to assemble The quantities serve about 4. Ricotta 2.27l (4 pint container) whole milk 65ml lemon juice (1... more
 
Carl Legge |
Thursday, 17th March 2011
I've added the bacon as a seasoning and the dried tomatoes for flavour and visual interest to Georgio Locatelli basic recipe but you can easily make a vegetarian version with smoked tofu. Ingredients: About 2.5l of young nettle tops loosely packed, washed 2.5l of home made vegetable or chicken stock (you 'could' use stock cubes) kept warm in a... more
 

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