Peppers Archives Page 2 of 4 - Kitchen Garden Magazine

Pea shoot, lettuce and Cheshire cheese salad

24th April 2018 Steve Ott Recipes

Want something quick and tasty? Try this delicious home-grown early season salad Pea shoots and other microgreens can give you a harvest in less time than it takes for outdoor crops to germinate. Add an overwintered lettuce and you have a salad that tastes of summer. Ingredients (serves 2) 2 tbsp sunflower oil 1 tbsp cider or white wine vinegar…

Big ideas for small spaces

15th January 2018 Steve Ott News

Be creative in 2018 to make the most of the space you have, say The Greenhouse People… All hail the return of gardening to the ‘cool’ list. The nation is once again embracing gardening for reasons including decoration, wellness and sustainability. However, many of us think we lack the space to fulfil our green-fingered dreams. By 2030, its estimated 92%…

Aduki bean rissoles

9th January 2018 Steve Ott Recipes

Gaby Bartai offers a delicious recipe for the perfect Aduki Bean Rissoles Aduki beans produce stubby, crunchy sprouts, perfect for adding nutty interest to vegetable rissoles. You’ll find complete sprouting instructions on pages 60 to 63 of the February 2018 issue; aduki beans should be sprouted for a minimum of four days, and are at their best after six or…

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…

BBQ’D SWEET CHERRY

16th June 2017 Steve Ott Recipes

Nothing beats a home-grown tomato, right? Celebrate your harvest with these lovely BBQ’d cherry tomato skewers served on sour dough bread. MAKES 10-12 SKEWERS Preparation time: 10 minutes | Cooking time: 10 minutes • 400g/1lb of cherry tomatoes • 3 tbsp olive oil • 1 tsp Worcestershire sauce or dark soya sauce • 2 cloves of garlic, minced • Sea…

SUMMER ORZO SALAD WITH RED ONION

16th June 2017 Steve Ott Recipes

Mediterranean orzo pasta is great in salads, and this Greek-inspired salad is great served at your next BBQ. SERVES 6-8 Preparation time: 20 minutes | Cooking time: 10 minutes • 450g/1lb orzo pasta • 1 large cucumber, peeled and diced • 200g/7oz feta cheese, cubed • 200g/7oz black olives, sliced • 400g/14oz tomatoes, halved • 2 small red onions, finely…

LENTIL BURGER WITH RED ONION

3rd June 2017 Steve Ott Recipes

A delicious and light vegetarian burger,perfect for enjoying al fresco. It is really simple to make as you throw all the ingredients in a food processor. No chopping required! SERVES 8 | Preparation time: 30 minutes | Cooking time: 30 minutes • 125g/4.5oz red lentils • 1 large red onion • 1 egg • 1 tbsp tomato paste • 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…

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…