11 July 2007

Beans and Chickens...

The Broadbeans (Sutton) are growing really well now and already some lovely big pods on them.

Despite the rain and the flooded beds they have kept going through it all,well done the Beans.



The Chicken's also have a new bigger area now,we have moved further into the next plot and extended the run for them,4 Cockerils went and I got 3 new pullets and 2 new little black and white spotted chickens,havn't worked out what breed they are yet they are very young about 10 weeks old. I put down 2 bails of straw on the run floor which has now stopped it being so muddy and they love to scratch about it looking for bugs,slugs and other mini beasties they can find,so the chickens are happy in thier new home.

5 comments:

Adam "hoe's are top" Priestley said...

http://www.bbc.co.uk/food/recipes/database/chinesestulepakchoi_71264.shtml

The above is a recipee for Pak Choi I found.

Adam "hoe's are top" Priestley said...

1 large peeled and finely grated turnip
2 pints of milk
1 onion, puréed
1 tbl spoon cornflour
2 tbl spoons of melted butter
salt and pepper to season
parley to garnish
Heat the milk in a double boiler with the onion, add the flour and butter, which have been well blended, then the turnip, and salt. Cook until the turnip is tender, or for about 10 minutes. Sprinkle chopped parsley over the soup just before serving.

Adam "hoe's are top" Priestley said...

Cream of Turnip and Potato Soup
4 tbl spoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tbl spoon of cornflour
1 litre of warm chicken stock (vegetable if preferred) 1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
200 mls of single cream
1 medium carrot, finely grated
In a large casserole, melt butter over a medium heat. When froth disappears, add chopped turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden. Using a slotted spoon, remove vegetables from casserole; reserve. Away from heat, stir flour into casserole juices, until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened. Transfer reserved vegetables back into casserole; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally. Remove casserole from heat, discard bay leaf and puree soup mixture, a little at a time, into a blender. Pour puree back into casserole; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

Adam "hoe's are top" Priestley said...

Scalloped Turnips
3 medium turnips, peeled and thinly sliced
2 tablespoons butter or margarine
2 tablespoons plain flour
3/4 pint milk
1 teaspoon salt
freshly ground pepper
4 to 5 ounces grated mild Cheddar cheese

Cook turnips uncovered in boiling salted
water over for 15 minutes or until tender.
Drain; transfer to a lightly greased
2-pint casserole.
Melt butter in a heavy saucepan over low
heat; blend in flour, and cook 1 minutes,
stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly,
until thickened and bubbly. Stir in salt and pepper.
Pour sauce over turnips; sprinkle
with cheese. Bake at 220 C 10 minutes.
Makes 6 servings

Adam "hoe's are top" Priestley said...

Monji Hak (Kohlrabi curry) recipe
ingredients
1 kg (2.2 lb) Kohlrabi (ganth gobhi), with leaves
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
Salt to taste
1 1/2 cups (375 ml) 2 fl oz Water
4 Dry red chillies (sookhi hi mirch), deseeded
1/2 tsp Tikki masala, crushed


method
1. Separate the leaves of the kohlrabi and cut their stems. Peel the kohlrabi and slice into wafer-thin slices. Wash the leaves and slices well and keep aside.

2. Heat the oil in a heavy-bottomed pot; add kohlrabi, asafoetida, and salt. Stir and then add the leaves. Cook for 2 minutes.

3. Add water and dry red chillies. Cook covered on high heat for 10 minutes. Stir occasionally. Lower heat and add tikki masala. Stir well and cook uncovered on low heat for 5-7 minutes. Tradionally the gravy is thin in consistency, but you can cook it to your preference.

4. Serve hot accompanied with steamed rice.