Cooking for Family and Friends
If the egg balances on its smallest tip, with the large tip reaching for the top, it’s probably close to three weeks old. Eggs that float at the surface are bad and should not be consumed.
I love dual purpose things like a milk cow that effectively produces meat, chickens and quails that lay eggs and make delicious eating, and radishes and beetroot because one can eat the leaves, too. For lunch I prepared beetroot leaves as a side but we ate it as a main course because it tasted terrific. I washed and and cut the stems off as close to the root as I could get without damaging the skin of the beetroot. I wrapped the beet and a bit of rosemary in foil and popped it in to the oven while my bread was baking. I fried some garlic and rosemary in a teaspoon full of olive oil, chopped the leaves and stems, coarsely and added them to the pan. after frying for a minute I added about 2 tablespoons of water and covered the pan. Cook until tender adding a bit of water when necessary. Delicious. I intend eating the beetroot tomorrow dressed with some balsamic vinigar salad dressing and shaved Parmigiana cheese.
I would like to know of other plants where roots/ fruits and leaves can be eaten.
Quick, easy and delicious broad bean and bacon (should be proscuitto if you want to pay for it ) pasta sauce. This recipe is enough for 2 greedy people
Use a large pan, big enough to hold the pasta when the sauce is cooked.
4 handfulls of beans
4 strips of streaky bacon cut in bite size pieces
2 cloves of garlic diced
2 fresh tomatoes diced
1 teaspoon of chopped rosemary or three large sage leaves
2 tablespoons of olive oil
pasta for two any kind will do
While the pasta goes in to the pot, cook the garlic, bacon and herbs until the garlic is soft and the bacon coloured slightly. Add the beans and cook for about 4 minutes. Add the tomatoes and heat through. Drain the pasta when cooked and pour in to the pan with the sauce. Mix and serve with a sprinkling of Parmigiana cheese.
Raw Broad bean spread (can also be used as pasta sauce), pickled quail eggs and home made focaccia bread to start the meal. Great to nibble at while the barbecue gets going. I have already posted the recipe for the pickled eggs. The recipe for the spread is based on one of Marcella Hazan’s dishes from the region of Liguria in Italy:
Broadbean Spread (Maro)
about 200 g beans out of the pod and skinned
2 tablespoons of grated Romano cheese. Pecorino will also do
1/2 teaspoon very finely chopped garlic
4 tablespoons best quality extra virgin olive oil. I use a few more because I live olive oil
7 large mint leaves
fresh ground black pepper
1 tablespoon fresh squeezed lemon juice
Put all the ingredients in to the blender and process to a creamy consistency. Taste and add salt if needed. Should you use Romano cheese you may not need salt at all.
To serve spread thickly on strips of toast or fresh bread, use as a nutritious dip for biscuits and chips, or put a few spoon fulls on fresh cooked hot pasta.
