This weeks link is here.
Well, I don’t know about where you live, but it has been astonishingly wet up here in the hills this week and I’m completely over it. We have an aging tiled roof that is about to be repaired and restored and it is not coping with this weather at all. The roofing man came this week, only to announce that it was far too wet for him to be repairing it and we would have to wait for fine weather. So I’ve been juggling buckets and struggling to get the swollen front door open. I know that this is wicked of me and reflects very poorly upon me as a person, but I must say it – I’m sick to death of this bloody rain!
Along with all the rain the temperatures have dropped, prompting a review of the usual meal regime of salads, bbq’s and generally refreshing dishes. Last week I made a ridiculously healthy salad by chopping and combining raw beetroot, an apple, lots of celery and the tops, spring onion, sunflower seeds, almonds, lemon juice and a good slurp of extra virgin olive oil. Of course, the beetroot made everything purple, but it was a complete package with all that goodness in it. Next time I think I will have it with some fried Haloumi on the side.
This week we have had pumpkin soup and I think the potatoes, carrots, and onions in this week’s box will be finding their way into a soup pot in the next day or two. In the event of a sudden outbreak of sunshine and fine weather, I think that a rockmelon sorbet would be the ideal way to celebrate. This really applies to those who have an ice cream churn, but it can be done by hand, if you can be bothered. There is no real recipe to this one, just combine the chopped melon with castor sugar to taste and a splash of orange juice in the blender or processor and whizz it smooth, then put it in your machine until softly frozen. I wouldn’t store this in the freezer for too long as it will get quite firm. If doing it by hand, place in freezer, but take it out and beat it 2-3 times while it is freezing, to break up the ice crystals. Again, serve it soft.