Since in Lockdown I’ve had the chance to build & plant my first proper Vegetable Beds and today was my first harvest of my Radishes….yummy! There is nothing better than homegrown fresh food. The obvious choice is a salad as radishes are just so refreshing and add that bit of crunch. Did you know you can eat the leaves also? Chop them up add to potatoes or pasta or make a pesto!
Left Over Radish leaves – 2 handfuls approx
1 Garlic Clove
1 tbsp pistachios
30g Grated Cheese (Parmesan)
2 tbsp olive oil – good quality one for best flavour
2 tbsp creme fraiche
Salt & pepper
Thoroughly wash the green leaves and put into a blender or food processor along with the rest of the ingredients and blitz until smooth, if too thick add a little more olive oil.
I used mine to make a lovely radish & avocado salad for lunch. I will probably use the rest for some pasta later on in week. Cover and store in fridge for max 3 days.
I had some left over Pastry and creme Fraiche……….oh what to do………Creamy Cheese Puffs….oh yes that is the answer….these are absolutely delicious! Perfect for my lazy comfort Sunday afternoon.
1 Roll of lighter Puff Pastry
1 tub of creme fraiche (I only used half a tub)
Grated Chedder Cheese
1 egg beaten for glazing.
Roll out pastry sheet and brush with egg, cover half with the creme fraiche (you could of course use cream cheese too) Make sure not to put too much in or it will run out, just a light covering. Use back of a spoon to even out.
Sprinkle grated cheese on top of creme fraiche evenly.
Fold over the pastry to make a parcel, press down around all the edges. The cut into strips about 2.5cm wide.
Place a baking sheet onto a baking tray and preheat oven to 180 deg.
Holding both ends of the strips gently twist in opposite direction to create your twist. Lay onto baking sheet and glaze with remaining egg mixture. Place into warm oven and bake for approx 25 minutes.
Make yourself a cuppa and watch the magic happen!
Remove, allow to cool for a few minutes as they will be roasting hot in the middle. Simply Enjoy! Yummy!
Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.
2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.