Recipes Archives Page 12 of 14 - Kitchen Garden Magazine

Cucumber Tzatziki

11th May 2016 Anna Pettigrew Recipes

Tzatziki is a famously garlicky yoghurt dip from Greece. It’s commonly eaten as a sauce on pitta or a dip for vegetables. SERVES 4 • 1 cucumber • 1 garlic clove, minced • 1 small bunch dill, chopped • 500ml full-fat Greek yoghurt • 1½ tablespoons white wine vinegar • 1 tbsp olive oil • 1 tsp salt • Fresh…

Cucumber Lemonade

9th May 2016 Anna Pettigrew Recipes

A refreshing summer drink using home-grown cucumbers and mint. SERVES 4 • 100g (3½oz) granulated sugar • 250ml (9fl oz) water • 250ml (9fl oz) freshly squeezed lemon juice • 1 cucumber, peeled and sliced • 1 handful mint leaves 1. In a small pan, combine sugar and half of the water. Bring to a boil until the sugar dissolves.…

Rhubarb and ginger jam

3rd May 2016 Steve Ott Recipes

Try this simple yet delicious recipe for making use of your bumper crop of rhubarb Once the rhubarb gets underway, there’s no stopping it. When the novelty of crumble has worn off, divert some of the later stalks into this excellent jam. Ingredients (makes two 454g/1lb jars) 700g (1lb 9oz) rhubarb, chopped 700g (1lb 9oz) sugar 40g (1½oz) crystallised ginger,…

Lavender Buttermilk Scones

3rd May 2016 Steve Ott Recipes

Aromatic fresh lavender brings a beautiful fragrance and subtle flavour to buttermilk scones. Lucy Burton shares her recipe Lavender grows harmoniously alongside fruit and vegetable plants. While the stems, woody and resilient, stay above ground all year round, the fragrant purple flowers bloom in abundance in mid-Spring. Lavender, more commonly used for its scent, also boasts an aromatic flavour which…

OUT NOW: Let’s Grow & Cook

27th April 2016 Steve Ott News, Recipes, Reviews

Let’s Grow & Cook: A new special edition from Kitchen Garden Kitchen Garden editor Steve Ott and food writer Anna Pettigrew have teamed up to launch this special edition volume, Let’s Grow & Cook. The 132-page publication presents detailed advice for growing more than 50 crops, from the most used ingredients through to those now gaining popularity such as cucamelons…

Pickled Rainbow Chard

18th April 2016 Steve Ott Blog, Recipes

Magical chard stems have just as much flavour as the leaves. Lucy Burton shares her recipe for pickled rainbow stems Luscious, sturdy chard is a staple of many vegetable patches. Adaptable to a range of soil acidities and resilient to winters’ frost, chard flourishes throughout the year, and does not have a set season of bloom. Instead, most plants yield…

Danish Buttermilk Horns, With A Cherry Almond Filling

18th April 2016 Anna Pettigrew Recipes

These traditional pastries come from the very northern part of Denmark. Buttery, crisp on the outside and soft in the middle. MAKES 12 • 150ml (5fl oz) buttermilk • 1 tsp yeast • 1 tbsp sugar • ½ tsp salt • 1 egg, beaten • 150g (5oz) butter • 300g (10oz) plain flour FILLING • 100g (3½oz) marzipan, chopped •…

Tender Asparagus Scrambled Eggs

15th April 2016 Anna Pettigrew Recipes

Add seasonal asparagus to your brunch menu for something a little special. SERVES 4 • A knob of butter • 8 eggs, lightly beaten • 1 tsp chopped fresh curly parsley or chives • 4 slices of rustic bread, toasted and buttered • 12 asparagus, trimmed and blanched until just tender 1. Add the butter to a pan, pour in…

Roasted Lemon Asparagus

11th April 2016 Anna Pettigrew Recipes

A healthy and easy side dish of fresh asparagus, perfect to serve alongside many main courses. SERVES 4 • 1 bunch of asparagus • 1 lemon, sliced • 1 tbsp olive oil • Salt and pepper to taste 1. Preheat oven to 220C/fan 200C/gas 6. 2. Prep asparagus shoots, and arrange them together with the lemon slices on a lined…

Courgette & Lemon Cake

8th April 2016 Anna Pettigrew Recipes

I really enjoy making courgette cake as it’s quick and easy. Great for making if expecting guests! SERVES 6-8 • 150ml (5fl oz) organic sunflower oil, plus extra to grease • 250g (9oz) self-raising flour • 3 large eggs • 175g (6oz) unrefined granulated sugar • ½ tsp bicarbonate of soda • 2 medium courgettes or 250g (9oz), grated •…

Courgette & Spelt Bread Rolls

4th April 2016 Anna Pettigrew Recipes

Delicious, flavourful bread that doesn’t go dry quickly due to the moist courgettes. MAKES 6 • 1 tsp easy bake yeast • 400g (14oz) organic strong flour • 100g (3½oz) organic spelt flour • 1 tsp salt • 130g (4½oz) courgettes, grated • 350ml (12fl oz) lukewarm water • 1 egg, beaten • A handful of pumpkin seeds 1. In…

Egg-Free Chocolate Cherry Mousse

4th April 2016 Anna Pettigrew Recipes

A quick and simple dessert that is sure to please a crowd. SERVES6-8 • 50ml (2fl oz) water • 3 tablespoons granulated sugar • 200 grams (7oz) chocolate, coarsely chopped • ½ tablespoon dark rum, brandy, or liquor of your choice (optional) • 250ml double cream 1. Place chocolate in a large bowl. 2. In a medium saucepan, boil water…

Spinach with Cous Cous, Pine Nuts & Sultanas

1st April 2016 Steve Ott Recipes

On the table in 15 minutes, this is a perfect supper dish for nights when you don’t have the time or energy. On the table in 15 minutes, this is a perfect supper dish for nights when you don’t have the time or energy to stand over the stove but don’t want to compromise on freshness or flavour. You can…

Asparagus and Wild Garlic Frittata

30th March 2016 Steve Ott Blog, Recipes

As British asparagus season dawns, Lucy Burton shares her recipe for frittata success, and a quick and easy lunch to boot Delicate asparagus, in its luscious green glory, likes to keep us guessing. Unlike the more reliable staples of the vegetable patch, the start of asparagus season can be a little unpredictable, although early crops tend to appear in late…