Fun at our local flower club and a fabulous kitchen garden harvest!
This week was filled with variety!
I had a wonderful afternoon at Midhurst Buds & Blooms it’s a fabulous flower club and I love being on the committee, Coco and I visited pony club and went for some beautiful hacks, and Sigh and I went to a fabulous local party with Archie.
I also attended an online cookery lesson courtesy of Day Hayes, The London Chef. It was such fun and I learnt so much! Do give his website a visit if you’d like to join him on the next one.
I also enjoyed a very successful harvest from our kitchen garden, with plump broad beans and juicy onions to yummy courgettes, the sweetest peas and quite out-of-control lettuces!
I decided to create an extremely moreish courgette and broad bean soup that is absolutely perfect for this time of year using almost exclusively our own homegrown produce, do scroll down for the recipe alongside the recipe for an absolute staple in our home, Pasta, Peas and Bacon.
Broad bean & courgette soup
Ingredients:
1 white onion - roughly chopped
Glug of olive oil for sautéing
Two or three courgettes - roughly chopped
Two handfuls of shelled broad beans
3 cloves garlic - crushed
1 litre of vegetable stock
A few sprigs of fresh mint & basil
Sea salt to taste
Pepper to taste
Method:
Add the olive oil to the pan, then follow with your chopped onions. Saute until translucent.
Add your chopped garlic and two pinches of sea salt.
After a few minutes, add your courgettes, broad beans, vegetable stock and herbs.
Simmer until vegetables are tender, then leave to cool before blitzing.
I like to serve it hot with parmesan and crusty bread.
Pasta, peas and bacon:
Ingredients:
50g unsalted butter
1 shallot, very finely chopped
180g bacon (pancetta)
150g frozen peas
1/2 vegetable stock cube (Boots, Baby Organic Vegetable Stock Cube)
350g farfalle
150g double cream
Salt and pepper
Grated Parmigiano to serve
Method:
Heat the butter in a large frying pan with a lid until melted, then add the shallot. Cook gently for 5 minutes or so.
Cut the bacon into cubes and, when the shallot is golden, add to the pan. Let the mixture fry for a few minutes while you stir it frequently.
Spoon in the frozen peas, sprinkle with the stock powder and season with salt and pepper.
Give it a good stir and then put a lid on the pan and cook over low heat for 10 minutes.
While the sauce is simmering, cook the pasta in the usual way. Drain, and turn into the pan.
Keep watch on the sauce and add a spoonful of pasta water if it gets too dry.
Spoon in the cream and stir-fry the whole thing for a minute or so, before you serve it into bowls.
Hand around the Parmesan and enjoy!
Featured:
Day Hayes - The London Chef
https://thelondonchef.com/
Peachy Belts
https://www.peachybelts.co.uk/
use code ASKCHARLIE for 10% off.
Midhurst Buds & Blooms
https://www.midhurstbudsandblooms.com/
Love, Charlie x