We had a great morning on Saturday at Colin Allotments. The talented and enthusiastic Community Cook Heather Boyd joined us to show us how easy and affordable it is to prepare nutritious, seasonal and local food for yourself and your family. The sun was shining so much that decided to cook al fresco. Heather managed to recruit the help of many glamorous assistants. Thanks to Seamus, Joe, Gary and Ann. The veg and herbs were all sourced from Colin Allotments! Here are a few photos and the recipes (below). They are really easy and delicious so give them a go!
Spaghetti with cream cheese and spinach – quantity to feed 4-6 as a main meal. Boil a packet of spaghetti (500g) takes approx 8 mins. In a large pan put in a bit of olive oil (approx 2 tablespoons) and chop 2 cloves of garlic and a piece of chilli and gently fry for a couple of minutes. In a dry pan put in washed spinach and heat for 1 min to let it wilt, squeeze out the water from the spinach and roughly chop. Add the spinach to the garlic and chilli. Add Philadelphia cream cheese (200g approx) and mix, by this time the spaghetti should be cooked, add it to the pan with the spinach mixture and mix well, add a little of the water that the spaghetti was cooked in to make more of a sauce. Add salt and pepper to taste. Serve sprinkled with cheese.
Salad – lettuce, fast growing oriental leaves. Top the salad leaves with pan fried potatoes and beetroot and drizzle a little olive oil and lemon juice over it all or you could use mayo or salad cream. Sprinkle edible flowers calendula and chives over the top. Potatoes chop up pre boiled potatoes and fryin a little olive oil and add a bit of garlic near the end of cooking. Beetroot, cut the beetroot into slices and pan fry in butter for 5 mins each side. Season the finished salad with salt and pepper
Rhubarb – wash and chop 1lb (500g) rhubarb into 1 inch (4cm) pieces. Cover with 1/2 lb (250 g) sugar and leave overnight. The sugar will draw liquid out of the fruit. Put the sugar and rhubarb mix over a gentle heat and bring to the boil ( do not add any water) and cook for about 10 mins. Near the end of cooking you could add some chopped crystallised ginger but this is optional. Cool and serve with yoghurt or custard, or creamed rice. The rhubarb will keep in a fridge for a week.