Posted on

Rhubarb and ginger jam

What to do with that little gem in your box, Head over to my recipe page for a wonderful rhubarb and squash recipe, a perfect summer dish.

The rhubarb now is perfectly in season, with its brightly coloured leaves and of course the stems we use. Stay away from the crumble and be adventurous.

Rhubarb is a good source of vitamins, high in calcium and potassium. so a good all rounder to add to the family dinner table.

Rhubarb and ginger jam

500g chopped rhubarb

225mls Maple syrup

1 tablespoon lemon juice

1 teaspoon vanilla escence

3/4 teaspoon ground ginger

All together in a sauce, bring to the boil.

Skimming any foam that rises to the top.

Stirring continually, once you have a jam like consistency, you are ready to go

Enjoy

Posted on

Edamame beans

EDAMAME BEANS

Did you know the simple Edamame bean are the young harvest of the common soya bean, widely used across all of Asia, full of healthy nutrients like Calcium, Magnesium, Vit C, Phosphorus and many many more, they have been around for thousands of years, mainly recognised in Asian recipes as far back as the Ming dynasty in the 1400’s. Also dried out, ground down to a powder and added to flour to create regional flatbreads.

This week I have created a recipe using Scarecrows Edamame beans, Organic and full of flavours, they work well with so many types of cuisines. Check out my filled aubergine shells with Edamame bean Ratatouille, Follow the links below to order or visit Scarecrows Kitchen.

SKitchen

Scarecrow’s kitchen https://www.scarecrowspantry.com/wp-admin/post.php?post=7876&action=edit

Scarecrow’s shop https://www.scarecrowspantry.com/shop/

Posted on

Scarecrow’s Kitchen

Exciting times at the moment at the Scarecrow’s Kitchen HQ, we are really proud that our Made For You meals are selling like hotcakes, over 100 delivered to our amazing customers across Brighton and Sussex.

Thank you to everyone that has eaten our 100% vegan meals. I just wanted to highlight that we only use their finest Scarecrow’s Pantry produce and our packaging is 100% compostable.

This week’s recipe is a wonderfully tasty Moroccan inspired tagine which will soon be available as part of the Made For You range. Bursting with middle Eastern flavours and packed with vegetables, this is going to be a popular one.

We also love to hear your feedback, please leave us messages and show us photos of you enjoying our food.

If there is any dish that you would like to see as part of our Made For You range, please don’t be afraid to let us know.

Posted on

The best Yorkies

Not very vegan I know, but just took these beauties out of the oven for the family and thought I’d share……

So easy….

Get your oven preheated to 200c, place your tin in the oven with a generous amount of vegetable oil.

Using the same size coffee mugs from your cupboard, measure equal amounts of eggs, flour and milk in to each mug.

Starting with the eggs, 4 will make roughly 6 large Yorkies, crack them in to the first mug, then fill the the other 2 mugs separately with milk and flour to the same level…..simple

Pour all 3 into a large mixing bowl then season with salt and pepper and beat hard with a whisk, its really important to incorporate some air in to the mix.

Once the oil is hot, you’re ready, pour into each well and place back into the oven and bake for 16-18 minutes.

My little trick to test when you think there ready is to stare at the risen pudding and if there is any movement get them straight back into the oven

Posted on

Thai red curry paste

Check out my new recipes this week

This vegan Thai red curry paste is fresh, zingy and warming. It can be stored in your fridge in an air tight container with a layer of oil on top for 2-3 weeks or alternatively frozen down in in little portions.

To make this vegan I have replaced the Shrimp paste that is usually found in Thai pastes with a few drops of soy sauce, this will balance the flavours with a little salty kick. This recipe will produce enough paste for a least 10 curries.

Posted on

Cararmalised baked potatoes

My quick recipe this week is so tasty and so simple , they are perfect if you have friends coming round for lunch, 10 minutes of prep, then in the oven for about 45 minutes. The best thing about these potatoes they will soak up the stock and then caramalise.

They give you time to concentrate on other things and the smell of the garlic and rosemary makes everyone feel hungry.

1 – Wash and cut the potatoes in to even wedges, fill the roasting tray.

2- Throw in loads of peeled garlic cloves and fresh rosemary.

3- Using a vegetable or chicken stock, fill the roasting tray 1/4.

4 – Season well with fresh ground salt and pepper.

5 – Place in preheated oven at 180c to cook for roughly 45 minutes.

6 – Serve and enjoy.

Posted on

Green beans

My quick recipes this week is for those little nutritious beans packed full of Vit A and B.

Quick and easy

Did you know green beans are the unripe young fruit of the common runner bean . Green beans are known by many common names, including French beans, string beans, snap beans, snaps, and the French name haricot vert.

1- Pinch off the root end.click</

2-In a frying pan heat up a little drizzle of sesame oil.

3-Drop in your beans and sauté for 3-4 minutes.

4-Remove from heat and squeeze half a fresh lemon into the pan

5-Add a small handful of flaked almonds

6-Serve in a bowl and finish with a sprinkle of sea salt

Ready to eat, crunchy, healthy and organic

Posted on

Purple Kohlrabi

Why not try this quick recipe, are you thinking what shall do with this beautiful looking vegetable in my box?

1 Peel and large dice your Kohlrabi in to a sauce pan

2 Fill with cold water, add 2 tspoons of cumin seeds, 1 tspoon of ground turmeric and 3 cloves of garlic, bring to the boil slowly, remove from heat and drain,

3 In a roasting tray preheat some vegetable oil, transfer Kohlrabi with the garlic and cumin seeds to the tray, chopped 2 fresh tomatoes and half of a onion, stir

4 Roast for 30-40 minutes at 180c, seasoning well with salt and pepper. sprinkle with chopped coriander, serve and enjoy

Posted on

Winter Swede

Swede is a root vegetable, other names include Swedish turnip, neep and turnip – however, elsewhere the name “turnip” usually refers to the related white turnip. The famous British traditional vegetable originated as a hybrid between the cabbage and the turnip. Swede roots are eaten as human food in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern England, West England and Ireland had a tradition of carving the roots into lanterns at Halloween.

Are you bored of just boiling and mashing for your Sunday roast? if the answer is yes go over to my recipe page and check out a alternative.

Recipes | Scarecrow’s Pantryhttps://www.scarecrowspantry.com/recipes/https://www.scarecrowspantry.com/recipes/

Posted on

Amazing fennel

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Such a unique flavor and a wonderfully aromatic vegetable to use, why not try simple roasting with olive oil and garlic.

Use this for your Sunday roast as a whole vegetable or pick it down to add to salads, stews and pastas.

Check out my recipe coming this week, fresh, Organic and tasty.

Fennel | Scarecrow’s Pantryhttps://www.scarecrowspantry.com/shop/fruit-and-veg/fennel-2/