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I thought I should just explain the lack of posting…my camera is broken. I feel lost without it – I don’t quite know how I can blog, food just doesn’t seem as interesting when only written about. So I shall have to post lots of other people’s lovely images.
So, at a time when money is tight and I can’t go out and just buy a new one I am having to think creatively about how to raise the funds for a new camera. Until that time, you and I are going to have to be content with camera phone pictures – great from a distance, not so good on close-ups of scrumptious food.
Oh well.
Recently we have eaten lots more corn on the cob cooked simply with butter, salt and pepper; sweetcorn fritters – this time with slithers of crispy bacon and tomato salsa; homemade rice paper rolls filled with loads of raw veggies and a soy and ginger dipping sauce – Tes at Home has a great recipe for her spring rolls with creamy peanut sauce.
And I have finally accepted autumn is upon us by starting my day with a bowl of porridge drizzled with maple syrup. I am quite excited about autumn…Halloween…Bonfire Night…and then Christmas.
Images: {1 and 2} Martha Stewart; {3} Country Living
Sweetcorn fritters are part of my childhood memories. When I was younger my neighbour’s house was always full of lots of kids and she would often feed us all – sweetcorn fritters, simply made and cooked quickly on her Aga were what I remember her making us.
The making and cooking of them is just one of those childhood memories that will always stick with me, all us kids crowded round a big wooden table digging in to the hot fritters as they came off the stove. So with sweetcorn season upon us this is what we had for dinner.
With a new but delicious recipe from the Riverford Farm Cookbook we dug into a plateful of hot fritters with a green salad, hot radish sprouts and a simple tomato salsa. The fritter batter contained polenta and flecks of fresh (and homegrown I might add!) red chilli and fresh herbs from the garden.
No Aga in sight, I used one of my favourite cast iron enamel frying pans and they crisped up to a gorgeous golden brown.
Today for lunch we had our first sweetcorn of the year. After stripping away the leaves and feathery bits, I popped the sweetcorn into boiling water (not salted I read) and cooked them for about 5 and a half minutes.
The corn was drained and then I added a generous knob of goat’s butter to the pan, popped the lid on then gave it a gentle shake to melt the butter and coat the corn.
Finally all that was needed was a good sprinkle of sea salt and lots of freshly ground black pepper. This is my absolute favourite way to eat corn on the cob – it brings back so many good childhood memories. If I can find enough good quality locally grown sweetcorn the plan is to eat as much of it as possible (just like asparagus when it’s in season).
We have just had a day away in Hereford for a wedding, and visited some interesting foodie places along the way – I shall try and get something up soon about where we went. Oh, and our camera is on the blink…which is not good news!
Eat the Earth 
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