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Do you ever see a photo of something and just desperately want to eat it then and there?  I’ve been trawling through old pictures of food we’ve made and came across this one of a fish finger butty filled with homemade tartar sauce…

Oh how I want to scoff the lot right now.  Maybe with a cheeky slice of plastic cheese that’s started to melt from the heat of the fish fingers.  Hmmm…

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Of the four items we entered at the produce show (pumpkin, 3 potatoes, raspberry jam, and sloe gin) we won two first prizes!  One for our jumbo pumpkin…

And the other for our 3 potatoes – which we were really surprised about and very pleased…

Sadly our sloe gin and raspberry jam didn’t get a prize, but I did make them pretty labels…

And the sloe gin was snaffled up by one of our local councillors…

Last weekend we celebrated the fine weather with our first barbeque of the season (hopefully not the last!).  We had tiny buffalo koftas from Laverstoke Park Farm, asparagus, new potatoes baked in the embers, and homemade flatbreads.

This was a new adventure for us – attempting to make our own flatbreads – and I was desperately worried they would go all crispy, and not soft and doughy like I was hoping.  If there was anyone I was going to put my trust in, it was Hugh Fearnley-Whittingstall.

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I am so happy to be back in my little blog home – it has been far too long and I have missed sharing my food adventures.

Since getting engaged back in September 2009, we have been steadily planning and preparing for our wedding.  As the date drew nearer – 21st May 2011 – I have just had little time to do much else (whilst juggling it along with my job and my website).

Here’s a picture of some of the cakes our family and friends made for our wedding – the big white one in the middle so beautiful decorated was made by my Granny!

To save me rambling on for too long, I’m going to do some bullets of what’s been going on in our lives for the past few months I’ve been missing from here, and then aim to follow with a nice post and recipe for a fab barbecue we had over the weekend:

  • Most importantly – we got married!  On 21st May 2011, I married Mr Rigg in my home village in Gloucestershire – we had a beautiful, rustic country wedding, with a party in my parent’s garden, lots of local cider and perry, AMAZING food (lots of it local) and just an all round fab day.  If you’re at all interested, photos and details will follow on my website.
  • We honeymooned in an incredible Canopy & Star’s hideaway for a week and took Buddy with us (more details and hopefully a couple of foodie posts on this to follow).
  • Sadly, Mr Rigg’s lovely Granny who was always so interested in what we were doing passed away.
  • After spending an exorbitant amount of time and effort getting our allotment covered in manure and getting rid of all the weeds over the winter…we have neglected it and it is now overrun with weeds – we are totally and utterly the worst looking allotment – gutted.
  • Although we haven’t got a lot growing (and the radishes all matured as we headed south for our wedding), we have got a couple of healthy pea plants, some small beetroot seedlings, potatoes growing (only just!) and quite a few courgette, squash and pumpkin plants.

I am just so happy to ‘be back’ and can’t wait to get growing and cooking some decent food – and to share it all!  I’ll leave you with a picture of my overgrown garden…

Spaghetti bolognese and variations of it are one of Mr Rigg’s favourite meals.  I’m not so keen on spaghetti bolognese as we know it in this country, made with minced beef – I would rather make a sauce of slow cooked meat.

So whilst trying to be a good girlfriend, last night I used some leftover minced pork to make tiny meatballs to sit on a bowl of pasta and served with lashings of homemade tomato sauce.

I say they were ‘made up’ meatballs, because I just added bits and pieces as I saw fit.  The ‘bits and pieces’ included breadcrumbs, fresh sage, grated Parmesan, an egg and seasoning of salt and pepper.  I mixed this all together and started to make my meatballs.

I made them quite tiny – like a large marble size – and popped them on a tray and into the fridge to firm up for a bit.

Next I fried them in a little oil to brown them – and set off the smoke alarm…which is a regular occurence in our house – our neighbours must think we are terrible cooks!

Then the final stage of cooking them was to pop them into the oven covered with foil whilst the pasta cooked. 

I popped the cooked meatballs on top of the pile of steaming pasta and then ladled over some of my homemade tomato sauce.  Topped with a little grated Parmesan and plenty of black pepper for me, they were scrumy.

Our Christmas day morning was spent munching on some of the best bought buttery croissants (from Waitrose) topped with generous spoonfuls of our homemade strawberry jam.  And if you’re me, an extra helping of butter.

Then we helped Buddy open his stocking – our first Christmas with him – and he was so funny.  He was so interested as Mr Rigg began to open the bag of goodies…

perhaps not so keen on the silly Father Christmas hat and scarf chosen by me…

…but he does love his new friend Mr Pheasant…

…especially when you squeeze him and he honks …

Ah, the joys of Christmas with animals!

There are some fantastic Christmas markets in Manchester at the moment, full of delicious foods.  From Raclette melted over new potatoes and gerkins, to spaetzle and paella there are all kinds of goodies.

One of my favourite things at the Christmas markets is Flammkuchen – a German style pizza topped with a creamy sauce, bacon and onion.  When I cook so much at home, it always feels quite expensive to eat at the markets.  So instead we decided to give it a go at home.

I went in search for a recipe – mind you, it took me a while to get the spelling correct!  I was inspired by this recipe because it used quark – an ingredient I’ve seen before but never known what to do with it.  Here was the perfect opportunity to quell my interest – turns out it’s like cottage cheese without the lumps.  Quite nice!

Flammkuchen

Pizza dough
Creme fraiche
Sour cream
Quark
Pancetta or bacon
Onion
Black pepper

Preheat your oven 220°C.

Roll out the pizza dough as thin as you can.

Finely slice the onion – the thinner the better as the onion isn’t pre-cooked.  I used pancetta rather than bacon and sliced it into lardons.

In a bowl mix equal amounts of creme fraiche, sour cream and quark. 

Spread the creme fraiche mixture over the pizza dough, top with sliced onion and bacon before popping it into the oven for about 10-15 minutes or until it’s golden.

All it needs before eating is a good grind of black pepper…or not if your Mr Rigg.

Any other suggestions on what to do with the remaining quark would be graciously received!

My laptop power cable broke – think sparks and spitting sounds!  Thankfully, I live with a super resourceful man, who minutes later had ordered a new lead on ebay. 

However, since the end of last week my laptop power supply has been diminishing so quickly there was only time to briefly check my emails.  I do have some lovely bits to share in the coming days if I can just catch up.

Here’s a sneaky peak of our Flammkuchen we made this week…it was scrumptious…

What to eat for lunch when the fridge is almost bare?  My solution is homemade hummous and toasted pitta bread – all which can be made from what’s in my cupboards and freezer.

My homemade hummous is inspired by some my friend Jane made – it’s a simple matter of whizzing together a tin of chickpeas and olive oil, with lemon juice, garlic, cumin, and salt and pepper to taste. 

Today I’ve used 1 medium garlic clove, juice of about 1 small lemon (I find getting the amount of lemon juice right is what makes or breaks this hummous), and about a teaspoon of ground cumin.

Today I’m eating my hummous with toasted pitta breads from the freezer.  Pitta breads freeze fantastically and I always try to have a packet in the freezer ready to toast whenever I’m out of fresh bread. 

They can be easily popped in a toaster or if, like me, you are toaster-less, simply bung them under a hot grill for a couple of minutes on each side.  Beware of hot steam escaping from the pittas once toasted!

Here’s me eating my lunch in my not-so-romantic working space…

Tonight we tried one of Hugh’s latest recipes – his version of pot noodle with spicy chorizo, spring onions and fennel seeds. 

It’s really simple.  In a bowl you pop dried egg noodles, chopped chorizo, sliced spring onions and crushed fennel seeds.  To make this less pot noodle lunchtime snack and more dinner for two, I lightly fried the chorizo and crushed fennel seeds, and half the spring onions.  Just to soften them a little.

The recipe then tells you to pour enough boiling water over the noodles, and stir in tomato passata that has been well seasoned with salt and pepper.  Then you leave it for 5-6 minutes.  We did this, but found that the noodles didn’t quite cook enough and the sauce was lukewarm by the time we came to eat it.

So we transferred everything to a pan and heated it up.  I added a good-sized spoonful of sundried tomato paste which gave a depth of flavour.  Lastly we stirred through some chopped flat leaf parsley from the garden.

All in all it was a pretty tasty and good dinner with a few little tweaks – really a delicious bowl of soupy noodles, spicy with chorizo and fragrant with fennel.

Spanish style chorizo and spring onion noodles

Feeds 2

2 nests of egg noodles
60g chorizo
8 spring onions
200ml tomato passata
1 tsp fennel seeds
1 tbsp sundried tomato paste
salt and pepper
handful of parsley or basil

Chop up the chorizo and spring onions, and crush the fennel seeds in a pestle and mortar.

Heat up a small frying pan and gently fry the chorizo, spring onions and fennel seeds for a few minutes.

Mix together the tomato passata, sundried tomato paste, and salt and pepper to taste.

In a pan, place the egg noodles, chorizo, spring onions, fennel seeds and tomato passata.  Pour over just enough boiling water to cover.  Put over a medium heat and cook for about 5 minutes or until the sauce is hot and the noodles are cooked.

Stir through some chopped parsley or basil and eat.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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All pictures are my own unless stated. I would kindly ask that you don't use them elsewhere unless you ask permission first. Many thanks x

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