Garlic Archives Page 2 of 6 - Kitchen Garden Magazine

BEETROOT RISOTTO

13th September 2017 Steve Ott Recipes

A delicious and distinctively pink risotto that is sure to please children and adults alike. SERVES 4 | Preparation time: 20 minutes | Cooking time: 45 minutes • 250g/8oz risotto rice • 1ltr/1¾ pints vegetable or chicken stock • 1tbsp olive oil • 4 shallots, finely chopped • ½ courgette, chopped • 3 garlic cloves, finely chopped • 50g/2oz butter…

KALE & HERB CRÊPES WITH A CHEESE SAUCE

15th August 2017 Steve Ott Recipes

This dish is great to serve for lunch or for dinner with some green beans on the side. It’s great to have various recipes on hand to spice up your home-grown kale. SERVES 2 | Preparation time: 30 minutes | Cooking time: 30 minutes FOR THE CRÊPES • 25g/1oz butter, melted • 25g/1oz plain flour • 225ml/8fl oz milk •…

MILD MUSHROOM CURRY WITH COCONUT MILK

1st August 2017 Steve Ott Recipes

A very mild coconut curry, with a nice balance of vegetables and flavours. You can always make it hotter by adding more chilli. Serve with fluffy rice or naan bread. SERVES 4 | Preparation time: 20 minutes | Cooking time: 20 minutes • 2 tbsp coconut oil, or olive oil for frying • 1 tbsp mild curry powder • 1…

MUSHROOM & GOATS CHEESE RISOTTO

1st August 2017 Steve Ott Recipes

With apple, kale and mushroom on the menu, this month promises to be a tasty one thanks to Anna’s latest medley of culinary marvels I hadn’t really discovered the joys of growing your own mushrooms until I was gifted a mushroom growing kit. Make your own mushroom risotto from scratch with this recipe! SERVES 4 | Preparation time: 20 minutes…

CHILLI BEAN BURRITOS

29th June 2017 Steve Ott Recipes

These Tex-Mex burritos are delicious, filled with beans, rice and plenty of hot chilli. SERVES 6 Preparation time: 20 minutes | Cooking time: 20 minutes FILLING • 1 tbsp olive oil • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 medium green bell pepper, finely diced • 400g/14oz cooked pinto beans, black beans or kidney beans…

BBQ’D PIZZA WITH HOME-MADE TOMATO SAUCE

16th June 2017 Steve Ott Recipes

Create you own pizza straight on the BBQ, they are great for kids to help with choosing their own toppings too. MAKES4PIZZAS Preparation time: 1 hour | Cooking time: 20 minutes FOR THE DOUGH • 600g (21oz) strong white bread flour • 1 tsp fine sea salt • ½ tsp dried yeast • 1 tsp golden caster sugar • 1…

Pea risotto with pancetta and Parmesan

2nd June 2017 Steve Ott Recipes

Treat yourself. This recipe derives from a classic Venetian dish, risi e bisi (‘rice and peas’), which was traditionally made to celebrate the feast of San Marco on April 25. Pea season starts somewhat later here, and it makes a lovely early-summer supper. Ingredients (serves two): 25g (1oz) butter 1 medium onion, peeled and chopped 1 clove garlic, peeled and…

BBQ’D WHOLE AUBERGINE WITH SEASONAL HERBS

31st May 2017 Steve Ott Recipes

This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy. Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery dish. MAKES 4 as a main, or 8 as aside | Preparation time: 15 minutes Cooking time: 30 minutes •…

CUCUMBER GAZPACHO

10th May 2017 Steve Ott Recipes

A cool soup on a hot summer afternoon is not only soothing but also rather healthy! Add as much Tabasco as you can handle… SERVES 2 | Preparation time: 15 minutes • 1 cucumber, halved lengthways, de-seeded and roughly chopped • 1 yellow or green pepper, de-seeded and roughly chopped • 2 garlic cloves, crushed • 1 small bunch of…

SPIRALISED COURGETTE PUTTANESCA

1st May 2017 Steve Ott Recipes

A little modern take on the classic Italian pasta puttanesca, omitting the pasta and replacing it with spiralised courgettes. If you don’t have a spiraliser, you can cut ribbons instead using a peeler. SERVES 2 Preparation time: 25 minutes | Cooking time: 15 minutes • 3 courgettes, spiralised or cut into ribbons • 4 anchovies • 1 can of tuna,…

COURGETTE FALAFEL

30th April 2017 Steve Ott Recipes

Tasty and vibrant falafel with added courgette for those extra vitamins! Great served hot or cold with pitta and salad. SERVES 4 Preparation time: 35 minutes | Cooking time: 20 minutes • 1 small/medium courgette (roughly 150g/5oz) • 2 x 400g tins chickpeas, drained and rinsed • 3 tbsp plain flour • 2 garlic cloves, crushed • ½ tsp cumin…

Mudketeers diary-19th April 2017

19th April 2017 Emma Rawlings Blog

What hungry gap? April and May are months often referred to as the ‘Hungry Gap’ in veg gardening. It is a time when the winter veg is used up and the summer crops are still but seeds! I looked at my plot the other day and thought there wasn’t much on it until I went a-foraging. For lunch today I…

TUNA SALAD

12th April 2017 Steve Ott Recipes

A colourful finely diced salad – ensuring you get a bit of everything in every bite! Eat it as it is, or use it as a sandwich filling. SERVES 4 Preparation time: 15 minutes | Cooking time: 10 minutes FOR THE SALAD: • 2 tins tuna (dolphin friendly) • 1 red bell pepper, diced • 1 tin black beans, drained…

Nettle Soup

6th April 2017 Steve Ott Recipes

Spring crops may be a few weeks off yet – but the weeds are ready to harvest. This vibrant soup combines the new season’s nettles with last season’s potatoes and onions. Ingredients (serves 2) 25g (1oz) butter 1 medium onion, peeled and chopped 1 clove garlic, peeled and crushed 150g (5½oz) potatoes, peeled and diced 600ml (1pt) vegetable stock 250g…