wholefood kitchen

A friend couldn’t pick up her Growing Communities Veg delivery last week, as she was away for a few days. So, I gratefully received a box of seasonal produce, which included a handy recipe for a Garam Masala spiced Swede soup, and felt inspired to give a shot. To begin, I sauteed some chopped Onions, Leeks, Garlic and Swedes, cooked it for 20-30 mins with some Vegetable Stock, then blended it. I added some Lemon Juice, leaving out the chillis which were in the original mix. Served up with a sprig or two of fresh Coriander. A touch of spice, earthiness and zinginess.

The next class in my Soup Kitchen series is pencilled in for Monday 27 February at the Happy Kitchen Canteen. As usual, we will prepare a delicious Soup from Scratch using homemade Vegetable Stock and Organic seasonal vegetables. This time it will be a simple, hearty Udon Noodle Soup. It’s a variation on our usual fare, and an introduction to the delights of Japanese Kombu Dashi style broths. Contact Happy Kitchen to book on 020 8525 4994 or email booking@happykitchen.org.uk

Green Tea Soba Noodle Broth; Bok Choy sauteed with Sesame Oil, Shoyu and Toasted Sesame Seeds; Blanched Pumpkin, Deep-fried Lotus Root and Chickweed with Lemon Vinaigrette.

Squid Tempura with Chickpea flour batter with Green Nori Sprinkles.

Green Tea Soba Noodle Broth with Shiitake and Enoki Mushrooms, Chickweed and Scallions.

Down to Earth. Pure and simple. Leeks, Carrots, Daikon, Turnip, Sweet Potato, Smoked Tofu. Chopped into chunks, placed in Vegetable stock, brought to boil then simmered for a good 30 minutes. Mirin, Shoyu and some diluted Miso added, served with Toasted Sesame Seeds. So hearty and nourishing, its ridiculous.

Onions, Leeks, Garlic, Broccoli (blanched), Stilton Cheese, Butter, Vegetable Stock, Potatoes (simmered with fresh Thyme, Olive Oil and a pinch of Salt) a Bouquet Garni of Thyme, Rosemary and Bay Leaf. Onions, Leeks, Garlic sauteed in Olive Oil and Sea Salt, then combined with other ingredients, simmered for 20 minutes then blended. Seasoned at the last with some Sea Salt, and a tablespoon or so of Shoyu. Served with a garnish of fresh Parsley and toasted, buttered Spelt Sourdough.

Ollie helps to set up the dining space for the New Years Eve meal we put together for a group of close friends at our Evering Rd home.

Hors d’oeuvres of Gravalax Cucumber and Sour Cream on Flaxseed and Vegetable Tortilla Crackers.

The entree: Nicky’s creation of pan-fried Scallop on a bed of Arame, Daikon and Carrot (pressed and mixed with Lemon Vinaigrette) Served with some Lambs Lettuce and a drizzle of the Vinaigrette dressing.

The main course: A hearty Fish stew made with Shallots, Celery, Fennel, Garlic, White Wine, Chopped Tomato, Harissa, Saffron, Homemade Fish Stock, Green Lipped Mussels, Clams, Prawns, Whiting, finished with chopped Thyme and Parsley, served with toasted Sourdough Crouton with Garlic. On the side, sauteed Cabbage and Blanched French Beans. (Thanks to Delyth Johnson for the soup pic!)

Courtesy of the Happy Kitchen Canteen, London Fields. Enjoyed with a couple of slices of Sourdough from next door at the E5 Bakehouse. A true Winter warmer.

Delicious plates prepared by Niall Allen and his team for the Concord Institute Christmas dinner last week. A hearty Chestnut and Watercress Soup followed by a plate of Poached Salmon in Nori sheets; Red Rice; Roasted Shallots; Pureed Carrots; Blanched Kale and Broccoli; and pickled Beetroots of all shapes and colours. Simply delightful.

Ridiculously simple. Stupidly delicious. One-pot Nabe Soup, created with a batch of Vegetable Stock, which is heated in a pan on a medium heat, and filled with chunkily cut Root Veg (Carrots, Onion, Squash), Smoked Tofu pieces, whole dried Shiitake Mushrooms, Kombu, simmered gently for a spell while some Udon Noodles are cooked separately. Kale goes in a bit later, then after 20-30mins, Noodles are drained, placed in a bowl. Rich Miso is stirred into the broth. Shoyu can be added too, but this one was tasty enough. Then, Broth is spooned on top of noodles, and topped with chopped scallions and Black Sesame Seeds.

Day two of the weekend Meaning of Money programme at Concord Institute, and the Sunday lunch prepared by Francoise Auvray and her kitchen team. Beetroot Soup; Millet with Cauliflower, Tempeh Stew, Roasted Root Veg, Blanched Kale with Apple; followed by a simple dessert of Blueberry muffins (made with fresh blueberries) served with a slice of Persimmon. As beautiful, simple and delicious as it looks.