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alan s kitchen diaries alan s kitchen diaries an occasional blog of recipes and thoughts on food pages home thursday 3 august 2023 marrow and runner bean curry it has been a strange summer here in london boiling hot june then cold and wet july hasn t stop the garden cropping well but has deterred me from going down to the patch as often as i should along with two new kittens arriving hot on the heels of the loss of our 20 year old cat fitz onyx jasper so when i did pop down i found a courgette that had hidden from me last time and had gone rogue the runner beans like the cooler wetter weather and they are cropping well so i needed something to use up the bounty a glut of beans and marrow ingredients serves 2 1 tbsp rape seed oil 1 2 marrow deseeded and sliced 1 red onion sliced into half moons 1 handful of runner beans de stringed and sliced 2 tsp curry paste or more depending on your tastes 1 small can coconut cream splash of lime rice to serve method fry the onion in the oil until it starts to take a little colour add the marrow and fry for a further few minutes add the runner beans and the curry paste and stir together and fry had for a few minutes add the coconut cream and a splash of water simmer for abut 10 12 minutes while you cook the rice and the vegetables are cooked add a splash of lime and serve vegetarian curry in less than 20 minutes posted by alan at 19 38 no comments email this blogthis share to x share to facebook share to pinterest labels cats courgette curry marrow runner beans vegetables vegetarian sunday 12 september 2021 it s harvest time summer minestrone soup you go away for a week and let the garden get on with doing what it does best and this is the result actually this is just one part of it there is plenty more chard more apples potatoes and some aubergines ready to harvest after a mixed start we have had a good crop of most things this year apples chard and courgettes have done very well sweetcorn has done well and the leeks will be ready soon no plums at all due to a badly time frost runner beans took a while to get going but are now cropping nicely tomatoes have been a mixed back those in the greenhouse and at the back of the garden have done well but those in the main planters by the house less so we grew them from seed this year and will do so again onions vanished we planted a couple of rows of red ones but no sign of them anyway when you have a harvest like that a summer minestrone is the order of the day ingredients serves 4 for lunch with some soda bread an assortment of fresh vegetables for example one sweetcorn cob corn sliced off the cob one courgette diced half an onion diced two small carrots diced a handful of runner beans sliced a handful of very ripe cherry tomatoes and a few green ones halved a small bunch of chard stems sliced and leaves chopped 2tsp rapeseed oil 1 clove of garlic crashed 2 bay leaves 1ltr veg or chicken stock 1tsp mixed herbs ground black pepper handful of small pasta such as orzo heat the oil fry the onion and garlic till softened add the carrot beans chard stems and courgette fry for a few minutes then add the bay leaves herbs and tomatoes and again fry for a few minutes add the stock and orzo simmer until the veg and pasta is coked add the chard leaves and simmer for a minute or two more serve with crusty bread posted by alan at 14 07 no comments email this blogthis share to x share to facebook share to pinterest labels harvest soup vegetables monday 22 february 2021 chicken squash and chickpea traybake i fancied making something quick and simple for tea tonight and something that would provide a simple lunch for tomorrow into the bargain this certainly fitted the bill serves two for supper and two for lunch the following day ingredients 300g of diced chicken breasts 1 large butternut squash peeled de seeded and chopped into 1cm dice 1 green pepper chopped into 2cm chunks 1 400g can of chickpeas drained handful of cherry tomatoes or 3 larger tomatoes diced 1 medium sized onion red would be best sliced into half rounds 2 cloves of garlic crushed 2 sprigs of rosemary 2 tablespoons of vegetable oil 1 tsp cumin seeds salt and pepper method put everything into a roasting tray as large as possible you want to have everything in a single layer if possible put roasting tray into an over 180c for 40 minutes give everything a toss and turn after 20 minutes serve with a minty yoghurt dressing or just lemon juice a green salad would be a nice addition as well posted by alan at 14 08 no comments email this blogthis share to x share to facebook share to pinterest labels chicken chickpeas simple squash traybake tuesday 13 october 2020 goat and chickpea stew the second in a series of recipes invented to use up a small glut of under ripe tomatoes from the garden in this case we had had a very tasty half leg of goat slow roasted after being rubbed with a paste of garlic pepper and rosemary and had some left over goat is like lean lamb and i could have made a curry or shredded it for wraps but instead decided on this ragu which was very nice with saffron rice serves 3 4 ingredients a generous pile of left over roast goat or lamb or beef cubed 1 400g can of chickpeas drained 250g of unripe tomatoes you could use ripe ones but you would then need the juice of a lemon at the end to balance the flavours diced 2 medium onions thinly sliced into half moon rings 2 garlic cloves crushed 2 tsp ground coriander 2 tsp ground cumin 1 tsp smoked paprika 1 stick of cinnamon 500ml of stock i used mushroom as that was the cube that came to hand method preheat the over to 160c fry the onions and garlic in a splash of oil in a over proof casserole dish a the tomatoes and fry for a few minutes add the cubed meat and fry for a few more minutes then add the spices the chickpeas and the stock bring to the boil cover the casserole with foil this will keep the steam in put in the oven and bake for an hour and a half posted by alan at 22 15 no comments email this blogthis share to x share to facebook share to pinterest labels chickpeas goat spice tomato a simple fish traybake it s autumn and we pulled up the last of the tomato plants at the weekend we had a good crop of small cherry tomatoes gardener s delight and larger salad tomatoes black russian but the weather has changed and the fruit still left on the trusses won t ripen so i picked about a kilo of them in various states of ripeness now there are only so many fried breakfasts you can have and i m not a chutney maker so this week has involved some experimentation one of those is this simple traybake serves 2 ingredients 2 medium size potatoes sliced into 4mm slices 2 medium sized green tomatoes or half a lemon sliced thinly 2 fillets of sea bass or sea bream a small bunch of parsley olive or rape seed oil method preheat the oven to 180c scatter the sliced potatoes and tomatoes on a baking sheet season with salt and pepper then drizzle with a little oil bake in the oven for 20 mins pinch and slash the skin side of the fish a couple of times rub on a little oil and season with salt and pepper place on top of the potatoes and bake for 10 15 minutes depending on how thick the fish is serve with peas or runner beans or a green salad posted by alan at 21 47 no comments email this blogthis share to x share to facebook share to pinterest labels fish potato tomato traybake sunday 12 april 2020 chicken kale curry our vegetable and meat boxes from bel cole are great but at the moment due to the pressure they are under there is no opportunity to swap any of the contents this has meant that i have a glut of potatoes and kale at the moment and quite a bit of chicken in the freezer how to combine the two in a tasty way led to this quick but rich curry serves 2 ingredients 1 onion finely sliced 2 fat cloves of garlic 1 thumb sized lump of ginger peeled 1 tsp ground turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground fenugreek 1 4 tsp chilli powder 250ml coconut milk 1 chicken thigh diced 1 medium potato peeled and diced 1 good handful of kale stripped from the stem and sliced up 6 ripe cherry tomatoes small bunch of coriander method fry the onion in a little oil until softened and starting to colour mince the garlic and ginger together and add to the onion fry for a few minutes add the chicken and potato and fry for a few minutes add the spices and a splash of water to stop them burning add the tomatoes and kale and again fry for a couple of minutes add the coconut milk and simmer until the chicken and vegetables are cooked serve with rice and chopped coriander posted by alan at 22 18 1 comment email this blogthis share to x share to facebook share to pinterest labels chicken curry kale seven vegetable soup crumbs it has been a very long time since my last blog entry i ve not stopped cooking or eating but work and a long commute have kept me very busy however the lockdown has given me the opportunity to experiment a bit with food again and the time to think and write about food again first of all i know liz and i have been very lucky both of us are able to work from home and so far none of us have contracted the virus secondly we are still getting our regular organic fruit and veg box from abel cole supplemented with an organic meat box from the same company which i subscribed too literally the week before the crisis hit this has meant that our fridge has been full sometimes overfull as our last supermarket delivery from ocado also came with some fruit and veg from someone else s order by accident which they couldn t recollect so we suddenly had extra soft fruit and a lot of eggs anyway on to today s soup which combined a lot of the veg that we had collected in the fridge and needed using up it s simple and hearty and went well with some of the bread i baked the previous day and a slice of cheese the trick here is to use a mix of veg all cut up so as to cook at the same time serves 3 4 ingredients 1 tablespoon oil 1 rasher smoked bacon finely diced 1 large leek sliced 1 medium potato diced 1 carrot diced 2 small parsnips peeled and diced 1 2 sweetcorn cob kernels sliced from the cob 2 sticks of celery diced 1 4 cauliflower broken into florets stems sliced 1 bay leaf 1 2 tsp turmeric 1 5 ltr stock veg or chicken small bunch of parsley method fry the bacon until crisp scoop out and keep for later as a garnish fry the leeks until softened then add the remainder of the vegetables stir in the oil until coated then add the turmeric and bay leaf stir again then add the stock bring to the boil then simmer for 15 minutes or until the vegetables are cooked blend with a stick blender if the soup is too thick add more stock or possibly milk to dilute taste and season serve in bowls with chopped parsley and the crispy bacon and possibly a swirl of yogurt or cream if you are feeling fancy posted by alan at 21 51 1 comment email this blogthis share to x share to facebook share to pinterest labels cauliflower leek parsnip soup vegetables older posts home subscribe to posts atom about me alan view my complete profile labels almond 1 apple 2 asparagus 1 aubergine 3 autumn 2 bacon 1 baking 2 beans 1 beef 4 beetroot 4 biscuits 1 blackberries 1 books 1 bread 1 broad beans 1 broccoli 1 cabbage 4 cakes 1 carrot 1 casserole 1 cats 2 cauliflower 2 cheese 5 cherries 1 chicken 11 chickpeas 2 chinese 4 chocolate 1 coconut 1 comfort food 2 cookbook 1 coriander 1 cotswolds 1 courgette 5 crumble 1 curry 7 dill 1 dried mushrooms 1 eggs 1 fig 1 fish 7 friends 1 game 2 gardening 8 garlic 1 gin 1 ginger 1 goat 1 gooseberries 1 grape juice 1 greengage 1 grey mullet 1 harvest 2 holiday 1 horse 1 kale 2 lamb 2 leek 4 left overs 2 leftovers 6 lemon 1 lentils 2 lunch 1 marrow 1 memories 1 mince 4 mushroom 6 mushrooms 2 newbury show 2 north africa 1 onion 1 oxtail 1 pancakes 2 parsnip 1 party 1 pasta 2 pastry 1 pear 1 pearl barley 1 peppers 1 pesto 1 pie 2 pigeon 1 plums 2 pork 3 potato 3 pub grub 1 pudding 4 quiche 1 quick 1 rabbit 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