Tag Archives: Moro

Summer On A Plate

Peas In A Pod, Rocking Dog

Peas In A Pod

It was lovely to see the sun yesterday, it’s been such a funny old summer so far. The sun heralded the desire for freshly picked English crops, unfortunately nothing grown in the Rocking Dog garden. Ashamedly, my plot is not yielding anything apart from weeds and things of the somewhat wild floral variety!

Beetroot was peeled and diced and used to make a delicious and healthy soup. I always use a time favoured recipe from my Moro book. Voila! lunch sorted for a couple of days. I enjoy a little Greek yoghurt swirled through this particular soup.

I used to love seeing peas growing in my dad’s garden. The process would start with a good dig, then sieving the soil. Finally when Doug was happy with his soil, planting would begin. With Doug working for a seed company there was never a shortage of packets of seeds. Incidentally his workplace was a great place to play. The times my siblings and I would spend days jumping from towering piles of grain sacks in the warehouse. Recently my sister and I marvelled the fact that none of us had killed ourselves landing on the concrete floor! Back to the peas, Doug would meticulously space each of the pea seeds in shallow trenches. He would then gently cover the seeds with a layer of tilled soil and would water liberally. Later in the season bamboo canes and supporting strings would go up, more watering, and a nightly peruse to check on the crop.

I enjoyed podding my bag of peas, steamed I served them with some cod. The cod had been caught by Phil, a friend of my sons. Over the years we have enjoyed all the fishing talk, the catch of the day, filleting fish, “Extreme Fishing”, the one that got away etc.. etc.. I roasted the cod with strings of vine tomatoes, capers, lemon slices, Charlotte potatoes, olive oil and seasoning. Very simple, very delicious.

A plate of watermelon and raspberries completed this summery fest.

I hope the sun continues to shine and that you have a fantastic weekend.

Summer Digging, Rocking Dog

Summer Digging

Summer Colour, Rocking Dog

Summer Colour

Colourful Soup, Rocking Dog

Colourful Soup

Phil's Fish, Rocking Dog

Phil’s Fish

Ready To Eat, Rocking Dog

Ready To Eat

Summer Fruits, Rocking Dog

Summer Fruits

Working Lunch- Fridge End Soup!

Working Lunch, Rocking Dog

Working Lunch

I need to go food shopping but I cannot find the energy or inclination! Therefore yesterday’s lunch was a Lazy Liz favourite, Fridge End Soup.

Fridge End Soup generally consists of any vegetables that still look vaguely edible, cooked and whizzed to make something that is warming and rather delicious! The type of vegetables lurking in the fridge will ultimately determine the type of soup I concoct and its tasty outcome. So if it’s tomatoes, peppers and aubergines rather past their best i’ll generate a Mediterranean inspired roast vegetable soup, whilst ropey beetroots will be put to work in a Moro style beetroot soup.

Monday’s Soup consisted of the following, a large forgotten about butternut squash, a wrinkled piece of root ginger, a large papery red onion, two sad sticks of celery, and a forlorn looking piece of fresh lemongrass. If you want to try this at home with your fridge end vegetables i’ll give you the gist of this Rocking Dog soup. This will serve approximately 6 people or a working lunch for one over a few days! Store in a lidded container in the fridge and reheat thoroughly.

Peel, de-seed and chop your squash into dice sized pieces and roughly chop the onion and celery * Melt some butter or heat oil in a large deep sided frying pan or saucepan, add the squash, celery and onion, together with finely chopped lemongrass, grated ginger a teaspoon of cumin seeds and 1/2 teasp turmeric and cook over a medium heat for 10 minutes or so * Add in a tin of coconut milk and approx’ 500ml stock (homemade, or water and a stock cube), bring to the boil, cover and simmer for about 20 minutes (the squash should be tender and mushable!) Take off heat* Using a stick blender or processor blend to a smooth and glossy consistency * Taste and season * Serve piping hot with a sprinkling of fresh coriander or a scattering of seeds* Voila!

I love to have an empty fridge before doing a bit of restocking so using up odd vegetables in soups, tagines or casseroles is a great way of dealing with these sad solitary bits of green grocery. A soup like this is so economical compared to commercially made soups, tastes so much better and is very quick to put together.

Sprout soup anyone!?

Seed Of Goodness, Rocking Dog

Seed Of Goodness