Gwenfar's Garden and other musings
Notes on growing ornamentals and edibles, and musings on other matters that interest me.
On Mastodon (the excellent alternative to Twitter), a lot of us share recipes, particularly under the #FediKitchen* hashtag, including myself. Since I write them out for the Fediverse*, I figured I’d start adding them here too. A large majority of …
Serves 6 450g courgettes – chopped350g potatoes – peeled and chopped (I leave the skins on as I prefer them that way)3 garlic cloves – chopped1.2 litres veg stockSmall bunch oreganoSummer: add ½ cup lentils (c. 120g) Winter: add ¾ …
Serves 2 200g shelled Broad Beans1 crushed garlic clove, several garlic scapes, or Chives10 or so leaves of Mint, chopped up2 tablespoons olive oil2 teaspoons of lemon juiceBlack pepper100g FetaSalad leaves 1. Put garlic (or chopped alternatives) into a …
Serves 4-6 Ingredients Olive oil (or canola/rapeseed oil) 2 tablespoons (30ml) grated ginger 6-8 garlic gloves, crushed 2 teaspoons (10ml) curry paste or powder 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) ground chilli powder 1 teaspoon (5ml) turmeric 2 …
It’s coming up to Halloween and the time of the year when lots of pumpkins are purchased. However, the insides of the hollowed-out pumpkins are mostly thrown away, which is a total waste of food. And tasty food at that. …
This recipe is a based on a mix from Alison Tindale and Martha Stewart. I’ve swapped the onions/shallots for garlic (I’m allergic to onions and shallots) and added a cheese topping. I converted the measurements to grams etc, and for Spoonies, …
Sorrel is one of my favourite vegetables. It’s a perennial vegetable, which means in hard winters it will come back the following Spring, and in mild winters as the one past has been, you can continue to harvest, though less …