This is food for the Gods.. so get yourselves to the nearest Farmer's Market and look for the smallest courgettes / zucchini and french beans you can find.
We're lucky that she has a barter system going with an allotment friend and she'll be picking these tomorrow, she has her eye on some tiny lamb chops at her butchers so we'll have this for supper on Sunday with couscous.
If you are lucky enough to have these at home in your kitchen garden, go on picking them when they're really small, for these plants will go on producing until old Jack Frost comes along to scatter his icy wares over the plots and most plants turn up their toes and wither.
You'll need the following for four people.
200g of trimmed french beans.
200g of small courgettes - the long ones or the ball types, chopped and quartered
Garlic, crushed and chopped, we use 4 cloves for this dish.
A bunch of Mint, we use Spear mint for this recipe. Chopped but not too finely.
4 tbspful of olive oil.
Freshly ground salt & pepper.
Juice of half a lemon.
A bowl for serving them in
Method.
Bring a saucepan of salted water to the boil.
Add the beans and courgettes and cook for no more than 6 minutes, you want them very crisp!
Put the oil, garlic, lemon juice, salt and pepper into the bowl and mix well.
When the beans and courgettes are cooked, strain and put them into the bowl with the mix and add the mint.
Mix everything together well and leave them to sit.. don't cover the bowl.. for as long as you can, she makes this in the morning to eat at night.
We will be eating a lot of couscous, freekeh, polenta in the coming months, they're easy to digest and quick to cook, the next recipe I plan to give you is one of our favourite dishes. It is Chicken and Sicilian sausage stew with polenta and chickpeas. So don't go too far away, this will probably plop onto your screens at sometime tomorrow night!
For Autumn / Fall is upon us and 'proper' food needs to find its' way back to our tables and plates.
GeeGee Parrot.
September 18th, 2015.
We're lucky that she has a barter system going with an allotment friend and she'll be picking these tomorrow, she has her eye on some tiny lamb chops at her butchers so we'll have this for supper on Sunday with couscous.
If you are lucky enough to have these at home in your kitchen garden, go on picking them when they're really small, for these plants will go on producing until old Jack Frost comes along to scatter his icy wares over the plots and most plants turn up their toes and wither.
You'll need the following for four people.
200g of trimmed french beans.
200g of small courgettes - the long ones or the ball types, chopped and quartered
Garlic, crushed and chopped, we use 4 cloves for this dish.
A bunch of Mint, we use Spear mint for this recipe. Chopped but not too finely.
4 tbspful of olive oil.
Freshly ground salt & pepper.
Juice of half a lemon.
A bowl for serving them in
Method.
Bring a saucepan of salted water to the boil.
Add the beans and courgettes and cook for no more than 6 minutes, you want them very crisp!
Put the oil, garlic, lemon juice, salt and pepper into the bowl and mix well.
When the beans and courgettes are cooked, strain and put them into the bowl with the mix and add the mint.
Mix everything together well and leave them to sit.. don't cover the bowl.. for as long as you can, she makes this in the morning to eat at night.
We will be eating a lot of couscous, freekeh, polenta in the coming months, they're easy to digest and quick to cook, the next recipe I plan to give you is one of our favourite dishes. It is Chicken and Sicilian sausage stew with polenta and chickpeas. So don't go too far away, this will probably plop onto your screens at sometime tomorrow night!
For Autumn / Fall is upon us and 'proper' food needs to find its' way back to our tables and plates.
GeeGee Parrot.
September 18th, 2015.
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