What a lot of Tomatoes

The best thing about your house mate going to Jersey to play a gig.... The best box of veg I ever did see. Thanks Ben.

Time to get practicing tomato recipes.

A Rainy Summer's Weekend

Another rainy weekend in Cornwall may have dampened towels and tents, but it certainly didn’t dampen our spirits. We spent Saturday evening in St Ives for Joey’s birthday at Disco Riot Romance and enjoyed a delicious breakfast at Coast Café looking out over the beautiful water, which was blue as ever despite the grey skies.

On Monday, after an early rise and an afternoon nap, I was persuaded by a friend to venture up the coast to Padstow to pick up some food to perk up last nights left over’s, indulge in some fudge eating and wander by the harbor. After a disappointing hunt for my favorite fudge (Roskilly’s), a nearly empty patisserie, the patter of rain and a lack of ideas for dinner; we left slightly down heartened. As we drove out of the town we noticed a sign for Padstow Farm Shop and followed the arrows down the lanes until we pulled up to a large barn, a small car park and a little brick building with brightly lit windows shining like a beacon through the now near torrential rain. I pulled my flowery jumper over my head and ran for the door.

Following the signs for a farm shop is a risky business, you never quite know what you are going to find, on more than one occasion I have spent nearly forty minutes following winding country tracks only to find a tiny unstaffed barn with a couple of boxes of eggs, a chest freezer half full of strange cuts of meat and a couple of tired looking carrots or hairy potatoes. Today our luck was in; Padstow Farm shop was a large, clean, well-organised affair, brimming with fresh produce and friendly staff to boot. I was immediately inspired by the large baskets of veg and headed straight for the mini courgettes with flowers still attached. I am a sucker for anything pretty especially edible flowers. I knew these would be perfect for filling with a soft cheese and coating in a spicy batter to have with mango chutney. I was also pleased to find they stocked the Roskilly’s fudge I had been craving. My friend had picked up two large bunches of golden beats and as she was paying I inquired into the uses of the leaves. I was told these could be used in salads, steamed and are also delicious wok fried. I picked up a bunch myself that we would later turn into a very special warm summer salad to accompany last nights’ curry.

After a surf with the boys and a steaming hot shower we began cooking. Joe roasted up the beetroots in chunks with onion, garlic, cherry tomatoes and spices. Once the beetroots were sticky and brown we added the beet leaves (thinly sliced), stirred, covered and left for a couple of minutes to wilt the leaves slightly. We dressed our Whole-Beet salad with an emulsion of olive oil, lemon juice, fresh mint and yoghurt and stirred through some raw red onion for an extra kick. Meanwhile I stuffed the courgette flowers with cream cheese and coated them in spicy batter made with flour, sparkling water and garam massala and deep-fried them till light golden brown. Needless to say the curry and rice from the night before were a mere sideshow. We went to bed early, happy and full.

Elderflower Cordial

Something that always reminds me of the many summer holidays spent as a child in the beautiful English countryside with my family is elderflower cordial. This is something I decided had to be on our drinks list at the cafe.
At the very end of May this year I attempted my first batch; this was such a success we have had to make two subsequent batches. I am hoping there are still a few pale creme flowers left this weekend to make my final batch for 2009. If you spot any elder flowers still in bloom you can follow this simple recipe to make you own delicious summer treat:

You will need:
30 Crowns of Elder flowers
2 Lemons
1kg Caster Sugar
100g Citric Acid (most large chemists stock this)
2 Ltrs Water

What to do:
Add the water and sugar into a large pan and bring to the boil. Stir regularly until the sugar has dissolved then turn off the heat.

In to a large mixing bowl separate the smaller elder flower crowns from each other removing as much of the stalk as possible, have a check for any creepy crawlies but do not wash as you will wash away the pollen that is responsible for the wonderful fragrant flavour of the cordial. Using a potato peeler remove the rind from the lemons and add to the elder flowers. Slice the peeled lemons into discs and place in the bowl.

Using a ladle spoon the sugar and water mixture over the flowers and lemon. Add the citric acid and stir until dissolved. Cover the bowl with a large plate or tea towel and leave for two to three days stirring once or twice a day.

Next strain the mixture through muslin or a tea towel and funnel into bottles.

These bottles can be stored in the fridge for a couple of weeks or in the freezer longer...

Ways to drink it:
This cordial is delicous with still or sparkling water. I like mine with lots of ice, a slice or lemon and a couple of sprigs of mint.

For specail occassions try it with champangne or prossecco.

For a Trevelgue Collins:
Add 50ml Plymouth Gin to a glass of ice. Squeeze the juice of an eighth of a lemon over the top. Add 25ml of your very own elderflower cordial and top with sparkling water. Stir and garnish with a sprig of mint. A perfect treat for a summer's evening.