Chimichurri

I have been enjoying bunched carrots for decades but until this month I had not considered eating the lush green tops. They have always been donated to a friend's rabbit. Unfortunately the poor bunny will now be going hungry as I have discovered Chimichurri. This is a sauce or marinade that originated in Argentina / Columbia and Uruguay. Traditionally made with parsley or coriander I have discovered a recipe using carrot tops, so ... waste not want not!  As per usual there are numerous versions but this is the one I settled on and I have eaten it every day for two weeks. I may branch out and try a few variations but I'm happy enough with my first attempt. Once the carrot top season is over I shall continue to make it and adjust proportions of parsley and coriander; I may even add in fresh chillies rather than dried.  

All ingredients are store cupboard staples for me so it's easy to knock up in a few minutes and Hey Presto we have a tasty dip ready.

Ingredients:

• 1 cup finely chopped carrot tops (or parsley / coriander
• 2 tsp oregano
• 1 tsp sweet paprika (when I ran out normal paprika works just as well)
• 1/2 tsp crushed chilli flakes
• 1/4 tsp cumin (I ground them)
• 1 minced garlic clove
• 1/4 cup virgin olive oil
• 1/4 cup white wine vinegar
• 1 tsp salt
• ground pepper

Method:

This is the simple bit ... Mix all the ingredients together!

Eat and enjoy in whatever way you fancy. I particularly like it with crusty bread, but it was also divine as a topping on a pan fried tuna steak.

Fruited Apple and Almond Tea Loaf

This recipe is one that I tore out of a Waitrose magazine a year ago and it's taken me this long to get motivated enough to actually make it. I wish I hadn't waited so long as it's delicious and definitely on my regular bake list.  One word of warning: if you're as spontaneous a baker as me please be aware that you need to allow time for soaking the fruit before you start. I was all set to bake for VE Day and ensured I had all the ingredients available but it wasn't until I set out to make it in the morning that I realised I should have soaked the fruit overnight. I compromised by soaking for four hours instead, and it turned out fine but maybe I could have had an even more succulent loaf if I'd been better prepared.  

I apologise that this is an inadequate photo but we'd eaten nearly all of it before I thought that I would need a photo to share this amazing recipe with all of you!

It supposedly serves 10 (possibly tiny fairy people with minuscule appetites!)

Allow cooking time of 1 hour 30 minutes.

Ingredients:

• 200g mixed dried fruit
• 200ml strong, freshly made English Breakfast tea, tea bag left in
• 30g salted butter, melted (plus extra to grease)
• 175g self-raising flour, sifted
• 150g demerara sugar, plus 2tsp for the top
• 1 tsp ground mixed spice
• 85g ground almonds
• 1 braeburn apple (about 150g), skin on, 1/2 grated, 1/2 sliced into thin wedges
• 1 large egg, beaten
• 2 Tbsp milk

Method:

• Put the dried fruit and tea in a bowl. Cover and leave until plumped - about 4 hours, or preferably overnight. 
• Grease a 900g loaf tin; line with baking parchment. Preheat the oven to 160*C. Drain the fruit over a bowl; reserve the tea and discard the tea bag. Put the flour in a large bowl; stir in the sugar, spice, almonds and a pinch of salt.
• Add the melted butter, soaked fruit, grated apple, egg, milk and 2 Tbsp of reserved tea and stir into a thick batter. 
• Spoon into the tin and level the top a little. Dip the apple slices into the leftover tea, scatter over the cake and press in a little, then sprinkle over 2 tsp sugar.
• Bake for 1 hour and 30 minutes, covering with foil for the final 20 minutes if the top is browning too much. When ready, the cake will be risen and golden and a skewer inserted into the middle will come out clean or with just a few damp crumbs.
• Cool in the tin for 30 minutes and then lift out using the paper, and cool on a rack. 
• Serve warm or cold, spread with butter if like.

We found it was perfect as it was and did not need butter.

Give it a go and I hope you enjoy it as much as we do.