Posts Tagged With: mint

Coriander and Mint Tea with Lemon Flower Honey

Coriander and Mint Tea with Lemon Flower Honey

Coriander and Mint Tea with Lemon Flower Honey

A refreshing green leaf tea with the gorgeous addition of local lemon flower honey, perfect for a cleansing morning tipple.  We need all the help we can get in the mornings to get fully charged!

The lemon flower honey comes from a local co-operative in Murcia, Coato, who produced organic produce in a region where that term is rarely used.  We visited recently and stocked up on all things Spanish; olives, almonds, olive oil, dried chillies, paprika, saffron……the list goes on, we got carried away.  This honey is really something different, worthy of the name ‘Gold Liquid’.  It has a mousselike white honey on the top and then sticky, lemony honey below. Lucky us!

The Bits

1 handful of mint leaves (stems are fine), 1/2 handful of coriander leaves and stems, honey to taste.

Do It

Add all to a kettle and leave to infuse for 5 minutes.

We Love It!

Full of green goodness with wonderful local lemon honey.  What a treat!

Foodie Fact

Coriander is full of anti-oxidants and dietary fibre, it also has bags of potassium, iron and calcium to get you in good shape for the day ahead.

 

 

Categories: Infusions | Tags: , , , , , , , , , , , , , | Leave a comment

Salad Shirazi

Farm fresh veggies from our friends at Trigonos, bring on the salads!

Salad Shirazi is one of my favourite Persian salads and very easy to get together and prepare.  This salad seems to be ubiquitous from Delhi to Tangiers, hard vegetables chopped up small with onion and some lemon juice, herbs if you are lucky or decadent or both.

We used some lovely veggies from the farm and added a little courgette because it is that time of year.  The mint came from the herb garden and our little taste of Persia was complete.

 

This salad adds the ideal fresh crunch to rich cuisine and went perfectly with our Persian Aubergine Stew, but is perfect as a salad in its own right.  The fresher the produce, the better the salad.

The Bits
3 medium sized cucumbers, 3 small firm tomatoes, 1 courgette, 2 small sweet onions, 3 tablespoons good olive oil, juice of 1 lemon or lime, 1 handful of fresh mint (chopped, dried mint will do), sea salt and cracked pepper to taste

Do It

Cut tomatoes, cucumbers, courgette and onion into small cube-ish pieces and place them in a salad bowl and gently mix.  Add salt, pepper, mint, olive oil and lemon juice, mix well.

Salad Shirazi

Serve

Slightly chilled with smiles.

We Love It!

CRUNCH!

Foodie Fact

Salad is good for you.

Categories: Raw Food, Recipes, Salads, Vegan | Tags: , , , , , , , , , , | 2 Comments

Beach House Egg Benedict with Asparagus

Morning bluebell

This is our version of the famous Waldorf Hotel breakfast dish.  It was originally created by a man named Benedict (surprisingly!) who wanted something to cure his hangover.  I have almost completely changed the dish, made it a healthier delight, and served it for supper.

That seems to be the BHK style, take a classic and meddle with it until it is almost unrecognisable!

Asparagus is a very beautiful thing, so fleeting, which makes you appreciate it more. I have recently looked into growing them and it really is a labour of love. They are quite tricky and only give you good spears after a few years. Hootons Homegrown have been selling some delicious packs of asparagus, so we’ve been using it in many recipes. Simply pan-fried is my favourite and topped with a local egg makes it something rather special.

This is a gorgeous light dinner or lunch and quick to prepare. The layered effect and combination of creamy dressing, runny egg and crispy vegetables give it a ‘complete’ restaurant dish feel. We added a little toasted oat bread for some ‘packing’. We’ve been in the garden for most of the day, doing loads of seeding and planting; transplanting and spreading of horse manure. We needed a good feed.

We loved to use the last of our wild garlic here, picked from the roadsides of Anglesey. The extent of our foraging consisted of opening the car door and leaning out. Not exactly Ray Mears, but just as satisfying. Who doesn’t appreciate a little free food?

Broccoli Florets

The Bits
Glug of olive oil, half a handful of pumpkin seeds, 1 big handful chopped wild garlic, 1 big handful chopped mint, half a large head of broccoli, 5 handfuls of spinach leaves, 1 large handful cherry tomatoes, splash of water.
Bunch of whole asparagus spears (take of the tough tails, normally one inch from base)
Mixed salad leaves
2 free range, organic eggs (with vivid yolks)
For the Dressing
(these measurements are slightly larger than a teaspoon)
1 teas honey, 1 teas dijon mustard, 4 teas olive oil, 1 teas white wine vinegar, salt + pepper (s+p), 4 teas creamy natural yoghurt.

Do It
Make dressing, add all ingredients to a small bowl and mix together thoroughly. Taste and adjust to how you like it (sweeter, saltier, not quite mustardy enough, more bite, smoother etc).
In a large saucepan, on a medium heat warm the olive oil then add your pumpkin seeds, roast for a few minutes until slightly golden, then add the cherry tomatoes and scorch a little, then add the wild garlic then broccoli.  Add a splash of water (roughly 2 tbs). Season with s+p. Cook for a couple of minutes then add spinach and mint.  Put to the side with the lid on, keeping warm.  This will steam the broccoli.
In a separate small saucepan, bring some salted water to the boil with a splash of white wine vinegar and poach your eggs (crack them into a tea cup and pour low and gentle into boiling water for a neater shape).
As that is happening, heat a glug of olive oil in a small frying pan and flash fry the asparagus spears for three minutes. Do not overcook, they should be nice and crunchy. You may add a splash of truffle oil here, if you are feeding people you love very dearly. It’s a decadent touch.
Give your salad leaves a quick wash and drain.

Beach House Benedict

Serve
Place a flat pile of green salad on your serving plate, add the broccoli and wild garlic fricassee (posh word for something fried), then spoon over the dressing, top with a neat pile of asparagus spears and place the egg on top and season with a little s+p. We had it with a piece of toasted oat bread.

We Love It!
Jane loved it so much she actually licked the plate clean! It wasn’t pretty!

Foodie Fact

Asparagus has been enjoyed by folk for thousands of years and has also been used for its medicinal properties.

Asaparagus is brilliant for digestion and helps to regulate our blood sugar levels.  It also contains very high levels of Vitamin K.

Categories: Dinner, Dressings, Garden, Healthy Eating, Local food, Lunch, Organic, Recipes, Welsh produce, Wild food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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