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Cucumber Sandwiches

There is nothing as refreshing on a hot summer day as the taste of a homegrown cucumber.  I am picking four cucumbers a day from my vines, so I created this delicious recipe to use up some of those cylindrical beauties. 

You will need:
6 slices of sourdough bread
1/2 cup spreadable cream cheese
Balsamic vinegar
1/4 fresh lemon
a few sprigs of chopped fresh thyme
3 Tablespoons of chopped fresh parsley
1/4 cup chopped fresh basil leaves
several whole leaves of fresh basil
2 Tablespoons of finely chopped chives
Pepper (fresh ground is best)
1 peeled, sliced cucumber
sliced cherry tomatoes
Olive oil

1. First, use a mason jar (or round cookie cutter) to cut circles from sourdough bread.  I try to get two circles from each slice.  (Save the scraps for bread salad)

2.  Put the bread rounds into a pan of heated olive oil. Fry each side until golden. Allow to cool on a plate.

3.  Mix 1/2 cup spreadable cream cheese with a splash of balsamic vinegar, chopped thyme, parsley, basil, chives and lemon juice from 1/4 a lemon. Use a lemon zester to grate a little lemon peel into the mixture. 


 4. When the bread has cooled, add a tablespoon or two of the cream cheese mixture onto each bread round. Press a cucumber slice on top. Add a slice of cherry tomato and a basil leaf. Sprinkle each with fresh ground peppercorn. 

 5. Enjoy the splendor of homegrown! 

Cucumber sandwiches are delicious paired with corn on the cob, and chilled watermelon.

Yummy Stuffed Marrow Recipe

With the crisp fall air being felt in my bones , the leaves from the ornamental pear trees beginning to turn beautiful shades of red, yellow, and orange there is only one thing on my mind..Hearty FOOD!  

Stuffed Marrow Recipe   

Marrow with lentils and spinach
For people that are fans of veggie recipes...add marrow to the list because it taste amazing stuffed! -You can use  lentils as a filling and spinach. I use the small brown lentils ,but green ones would work too. Serves 4 so eat up

What you will need

-a medium-sized marrow
 -chilli sauce
-2 large shallots 
-2 handfuls of green leaves such as spinach or chard
-4 tbsp olive oil
-6 medium-sized tomatoes or 20 cherry tomatoes

-8 oz bag small brown (green ones if you want to use those)
Bring a pan of water to the boil in which to cook the lentils. Add them to the water and leave to simmer
Meanwhile, peel and slice the shallots and soften them in a saucepan with the olive oil. Chop the tomatoes into a desirable size. Let them cook a while, till they are soft and mushy, then stir in your chilli paste. I like to add some chilli paste to give my food a little bit of a kick . You may add water to your chilli paste if you want a thinner sauce.
Drain the cooked lentils, then stir them into the onion(shallots) and chilli sauce. Tear the leaves of the spinach or Swiss chard up into small pieces and stir them in to the lentils. Bring to the boil, then cover and leave to simmer over a lower heat till the greens |are soft.
Cut the marrow in half lengthwise, but don't peel it ... the rind will give it support once you add the lentils and chard. Scoop out the core and slide the two halves into a large pan of boiling, salted water. Leave until they are tender and then lift out with a draining spoon and lay them in a dish. 
Spoon the lentil mixture into the hollows in the marrow, cover with foil then bake for 20 minutes on 350. More time may be needed if you want to taste more of the sauce flavor. Take out of the oven  let cool for a few minutes then enjoy!

If your looking for more vegetarian recipes or interested in further reading on the wonderful marrow head on over to here

Roasted Pumpkin Seeds

Roasted pumpkin seeds

Remove seeds from the pumpkin.
Toss with a few tablespoons of olive oil, brown sugar and cinnamon.
Spread in a single layer on a baking sheet.
Bake on 350 degrees for 45 minutes.
Stirring halfway through.

Simple and easy!

Creamy Pumpkin Soup

Pumpkin soup

small pumpkin
vegetable stock
whipping cream
salt, pepper
sour cream

  • Slice the pumpkin into 2 inch thick slices. Drizzle with olive oil and place on a baking sheet. Cover with aluminum foil and bake at 350 degrees until very soft.
  • Remove hard skin and blend the flesh in a food processor until pureed. (About 2 cups of pumpkin puree should be good.)
  • Put into a soup pot with 1 cup of vegetable stock.
  • Puree ½ of an onion and add to the soup.
  • Add ½ cup of whipping cream (not to be confused with whipped cream!) to give it a creamy texture.
  • Simmer for at least 45 minutes.
  • Add salt, fresh ground peppercorn, and scallions to taste.
  • Should be served piping hot.
  • A dollop of sour cream adds a little extra.

If you like thinner soup, add more vegetable stock
If you like thicker soup, add more pumpkin puree.
If it is not creamy enough add more whipping cream.

Pumpkin Pancakes 

    1 1/4 cups flour
    2 tablespoons brown sugar
    2 teaspoons baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1 pinch clove
    1 cup almond milk
    6 Tablespoons pumpkin puree
    2 tablespoons melted butter
Mix together dry ingredients, fold in blended wet ingredients.
Cook 1/4 of a cup of batter in a skillet with olive oil. Make sure oil is hot before adding batter.
Cook until bubbles form on the sides of the pancakes, then flip.
Top with maple syrup and walnuts.

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