Early Summer Harvest
"Happiness is....."
Dear friends,
Hope you are all well and have been enjoying some of the freedoms from the lifting of lockdown whilst still managing to keep safe. It’s felt a bit daunting, on the one hand wanting and having the freedom but at the same time being a bit wary and not really knowing what the ‘new’ post lockdown etiquette is.
I have ventured out a couple of times since lockdown ended. The first time I went on a day trip to Stanpit Marsh, followed by lunch with some dear friends and an afternoon by the harbour/coast just before the schools broke up for the summer. It was very liberating to see people out and about once again having fun and not wearing a mask (all outdoors of course).
Today I ventured out to a Garden Show. Got there early to avoid masses of people but by lunch time the place was heaving making me feel a little uncomfortable. I was glad to have finished my foray and return home.
The first part of July was a scorcher, very hot followed by rain. All this was good for the garden and my soft fruits and vegetables are coming on a treat. Indeed I enjoyed an early rich harvest of onions, spinach (and other greens), peas, cucumbers, strawberries and blueberries.
The home harvested strawberries and blueberries were used to make Strawberry, Hazelnut and Ginger Kulfi and Blueberry, Almond and Cardamom Kulfi together with Cherry, Pecan Nuts & Cinnamon Kulfi. So refreshing, easy to make and cool - just what was needed on a hot summer’s day. Full of fruit, nuts and spices. All three recipes are easily adaptable for vegans).
On one of the damper days I fancied Khichri, a dish made with white rice and split moong dal. It’s light, easy to digest and very nutritious. In fact, just what the ‘doctor orders’ when you are feeling a little ‘under the weather’. It’s a great dish for the elderly and babies alike, indeed, babies first solid meal in India is mashed Khichri! Also a dish enjoyed for breakfast and an inspiration behind the Anglo-Indian dish Kedgeree.
With healthy eating still in mind and particularly for a rich supply of bone healthy nutrients a couple of soup recipes were borne, Root Vegetable, Celery & Spinach Soup and a Mushroom & Sweet Potato Soup
UVO was approached by Eurostar Foods who asked if they could use our gluten-free samosa and paranthas recipes on their soon to be launched updated website. I had no hesitation in saying ‘yes’ as I love their gluten-free flours, especially the gluten-free White Chapati Flour which works so well in these recipes.
I’m in the process of finalising recipes for my healthier version of Pinnis, a tea time snack/dessert and Apple Chutney. Recipes for both will be added to ushasveryown.com soon.
Finally, a caption by Jeremy Chin from his website: (that’s me harvesting by the way, ha ha)
http://www.jeremychin.com/thegoods/happiness/happiness-690
Please continue to share my Instagram, Facebook and site with others.
Until next time, enjoy a fabulous summer break…
Love,
