1. Black Olive Stuffed Artichokes

    Evie of Saffron Strands blog bought “some beautiful small purple artichokes” in Leila’s shop last week and here is what she did with them.

    I suggest serving with salad leaves for a light lunch or starter, or as an accompaniment to lamb. They’d probably be good served with
    lentils too.

    The recipe is based on one in ‘Chez Panisse Vegetables’ by Alice Waters.

    (Allow 3-4 purple artichokes per person, depending on size)

    Strip off the outer couple of rows of leaves, trim the stalk end if necessary. Slice off the top third of the artichoke and use a teaspoon to remove the choke.

    Pop each in a bowl of water with a little lemon juice just while you prepare the filling to stop discolouration.

    Chop stoned black olives, a clove of garlic and a few parsley leaves and mix together. Stuff the artichokes.

    Put about 2cm of water in a pan, add a splash of white wine, the parsley stalks and a bay leaf and add the stuffed artichokes, standing upright.

    Pour a tablespoon or two of olive oil over. Bring to the boil, then cover and simmer for about 30 minutes.

    25/05/2012 by ullilyndy _ Comments (0)
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  2. Nettle and Leek Soup

    Nettle zing

     

    This is vibrant green, but subtly flavoured — a bit like spinach soup,
    but without the tooth-furring sensation. You’ll need a lot of nettle
    leaves: at least one carrier-bag full, maybe two. Take only the top sprout and the next couple of leaves, avoiding older nettles and all but the very top of the stalk. Wear gloves for picking and handling.

    Serves 4

    300g young stinging-nettle leaves (weigh them once they’re destalked)

    2 leeks, white part only, finely sliced

    ½ medium onion, finely sliced

    25g butter

    Salt and pepper

    400ml whole milk

    400ml chicken or vegetable stock

    2 medium potatoes, peeled and finely chopped

    Double cream, to serve

    Nutmeg, to serve

    Bring a big pan of water to the boil and throw in the nettles (wear
    gloves to avoid stings). Return to the boil and cook for 2 minutes. Drain in a colander and run under the cold tap until cool. Keep to one side.

    Put the leek and onion in a saucepan with the butter. Add a pinch of
    salt, then cover with a lid and sweat gently for about 10 minutes
    until soft. Give things the odd stir to stop them browning. Remove the
    lid, then add the milk, stock and potatoes and cook for another 10
    minutes, or until the potato is disintegrating.

    Add the drained nettles, stir together, then tip into a blender and liquidise. Season, glug in a splash of double cream and add a grating of nutmeg.

    18/05/2012 by ullilyndy _ Comments (0)
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  3. Beetroot

    1 can of smoked anchovies, drained 500g of cooked beetroot
    For the dressing:
    2 1tbsp 1⁄2 tbsp 3 tbsp
    shallots, finely chopped chopped chives white wine vinegar olive oil
    salt & pepper
    What to do: Cut into 5mm slices and lay them on plates or a serving dish. to make the dressing, mix together the ingredients, along with some seasoning, and spoon it over the beetroot. Arrange the anchovies on top.

    17/11/2010 by jerome _ Comments (0)
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