Tomato and basil Risotto

I literally have a forest of basil in my garden, Janet, who helps me in my garden has not yet quite got the hang of only planting a few seeds at a time so we have feast or famine!  This time I am quite stuck on what to use all my basil for, I have been making jars and jars of basil oil.  This is a sludgy, verdant sauce that tastes clean, punchy and pure.  I have been adding it to all sorts of dishes-and it is delicious with a tomato risotto.

Basil Oil:
3 large bunches of basil-proper bunches, not the mean little ones sold in supermarkets
1 clove of garli, peeled
sea salt and black pepper
200ml extra virgin olive oil
Pull the basil leaves from their stalks and put them into a food processor with the garlic and a good pinch each of salt and pepper. Process until the basil is finely chopped.  With the motor running trickle in the olive oil through the funnel and continue to blend until you have a beautiful moss green puree.  Leave to stand for a few minutes, and then taste and adjust the seasoning.
Pour into a jar, cover and refridgerate until ready to use.  It keeps in the fridge for up to a week.

Tomato Salad:
I am always amazed by how many types of tomatoes are available-little, big, long, yellow, thin, round-so go crazy!
4 big handfuls of mixed tomatoes
sea salt and freshly ground black pepper
Extra virgin olive oil
Herb or balsamic vinegar
1 fresh red chilli, halved, deseeded and finely sliced
1 tbsp fresh chopped marjoram
1/2 clove of garlic, peeled and thinly sliced
a big handful of fresh basil leaves-picked and divided into big and small ones

Chop up the tomaotes in an irregular fashion.  Season from a height with sea salt, using slightly more than you normally would, this will draw out the yummy flavour and intensity of the tomatoes.  Put the tomatoes in a colander over a bowl and leave for 20 minutes to let any excess water and salt drip out.  Pour the liquid away, dry the bowl and out the tomaotes in it.  Dress them with a glug of olive oil and a slash of vinegar.  Add some pepper, the chilli, marjoram, and the large basil leaves, torn up.  Toss together, correct seasoning.  tumble the tomaotes onto a large platter, drizzle with a little extra olive oil and sprinkle over the little basil leaves.

Tomato and basil risotto:
This is an adaption of Jamie Olivers one which he uses ricotta cheese in.  It is so yummy with basil oil drizzled over it.
1 litre veg stock
2 tbsp olive oil
1 large onion -peeled and finely chopped
4-5 sticks of celery, thrimmed and finely chopped
600 grms risotto rice
250ml vermouth or dry white wine

Put the olive oil in a large pan, add the onion and celery and cook very gently over a low heat for about 15 mins, until soft.  Add the rice and turn up the heat.  Dont let the rice or veg catch on the bottom of the pan so keep stirring.
Quickly pour in the vermouth or wine, keep stirring until it is has evaporated.  Add the stock to the rice, a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.  Turn the heat down to low so the rice doesnt cook too quickly., and continue to add ladlefuls of stock until it has all be absorbed-about 15 mins, the rice should still be a little bit al dente.

700ml extra veg stock.
4 hndfuls of ripe tomatoes-I use the tomato salad above.
Add 1/2 the extra stock and 2/3rds of the tomatoes.  Gently bring to the boil, stirring all the time, turn down the heat until almost all the stock has been absorbed.  Add the rest of the stock a ladleful at a time.  Be careful not to overcook the rice, it should be soft, creamy and oozy!
Turn off the heat (at this point you can add in grated parmesan or ricotta) add a tbsp of the basil oil.  Check the seasoning then stir in the rest of the marinated tomatoes.  Put a lid on the pan and let it rest a min or two.  Serve with bsil oil.  

A supper of Courgettes, tomatoes and basil

This is from Nigel Slater's amazing book "Tender Volume 1", and has been a life saver for us as I have a glut of courgettes and a forest of basil in my garden.  For years I have been trying to grow courgettes and have always lost to powdery mildew-despite granny's potions-but since I have had drip irrigation in the garden I have an incredible selection of yellow, and green courgettes.
Squashes of every variety love a tomato, some people feel the need to skin and seed the tomato, but I dont think that its necessary for this dish.  It is a bit of a rough-edged supper but it tastes like late summer!
Courgettes-5 medium
olive oil-3 tbsp
tomatoes-4 medium to large
basil leaves-a handful
lemon

Cut the courgettes into thick fingers-about the size of a homemade chip.  Warm the oil in a deep pan and let the courgettes cook over a moderate heat for 6-8 minutes or so until they start to soften.
Chop the tomatoes roughly and add to the courgettes with the torn up basil leaves, salt, pepper and a good squeeze of lemon.  Stir, cover with  loose fitting lid and leave to simmer for 10 mins, until the courgettes are totally tender and the tomatoes have cooked down to a basil scented saucy slush.  The colours should be bright, the courgettes softly yielding but not browned.
If you are like my husband you can sponge up the sunny-tasting juices with fresh bread. 

Beans with marrow and corn

A very simple dish, based on a latin american one.  You can use any white beans; I use black eyed beans.  We have so many courgettes in the garden at the moment so a few have turned into marrows, but pumpkin would work just as well for those in colder climes!  To me this is a great comfort food.
3 tbsp olive oil
1 large onion peeled and chopped
1 large clove of garlic, crushed
1 can of tomatoes
fresh basil
fresh oregano
225g black eyed beans-soaled and cooked until very tender
1 marrow cut into largish dice
1 sweetcorn-cooked and kernals cut off
sea salt and black pepper

Heat the oil in a good sized saucepan and fry the onion for 5 mins, or until beginning to soften, then add the garlic, tomatoes (if using dried herbs add now) and cook fairly fast for about 10 minutes, without a lid on the saucepan, to make a thickish sauce.  Stir in the dried drained beans and marrow and simmer gently for about 10 minutes, until the marrow is nearly cooked, then mix in the sweetcorn and continue to cook until everything is tender and the mixture piping hot.  Season with salt, pepper and the fresh herbs and serve!

Nut and Seed Crackers

My lovely new cookbook, 'The Sprouted Kitchen' arrived last week and I have become addicted to these crackers.  They are the first ever gluten free and vegan biscuits I have ever been able to successfully make.  I tried them out on my friend SP and they passed the test!  They are really unusual and healthy.

1/2 cup ground almonds
1/2 cup raw cashews
2 tbsp ground flaxseed-or whole flax
1/3 cup sesame seeds
2 tbsp fresh thyme leaves
1 tsp sea salt
1 tbsp maple syrup
1 tbsp extra virgin coconut oil
1 to 2 tbsp water, as needed

Combine the almond, cashews and flax in a food processor and pulse until evenly ground.  Add the sesame seeds, thyme, 1/2 tsp salt, the maple syrup and coconut oil and pulse a few times more. Add the water a tbsp at a time until the mixture just begins to stick together.  Form the dough into a ball, wrap in plastic wrap and chill for at least an hour or overnight.

Preheat the oven to 325 F and line a baking tray with greaseproof paper.

Remove the dough from the fridge, put it between two sheets of greaseproof paper, and roll it out as thin as you can (1/8th inch), you want them to be thin but if it's too thin you wont be able to pick up the crackers without them breaking.   Either with a sharp knife or a cookie cutter cut them into the shape you want .  Using a sharp edged spatula to get under the crackers, gently place the crackers onto the baking sheet with a bit of space between them.
Bake the crackers, rotating the baking sheet half way through the coking time, until the edges look toasted, 11 to 13 minutes!

Sprinkle the remaining 1/2 tsp of salt on top and leave to cool before serving.

Sweet Potato Falafel

This is a "Leon" Restaurant Classic!  I love falafel but have never been able to make them at home-they were a staple for me when I was travelling in Sudan, I became so reliant on them as a vegan food source that I was eating them hot off the street with Granny's marmalde for breakfast.  Thankfully I have come a long way since then!  These are heavenly with hummus and chopped tomatoes.  They are also vegan and gluten free.

2 medium sweet potato-orange inside.
1 1/2 tsp ground cummin
1 1/2 tsp ground coriander
2 small cloves of garlic-chopped
2 big handfuls of coriander-chopped
juice of half a lemon
120g gram flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Pre-heat the oven to 220 degrees C or gas mark 7 and roast the sweet potatoes whole until just tender (about 45 mins-1 hour).  Turn off the oven and leave the sweet potatoes to cool, then peel.  Put the sweet potatoes, cummin, garlic, ground and fresh coriander, lemon juice and gram flour into a large bowl.  Season well and mash with your hands - or a potato masher-until you have a smooth mix with no large lumps.  Stick in the fridge to firm up for an hour.  When you take it out your mix should be sticky rather than really wet and you can add more gram flour if necessary.
Heat the oven back up to 200 degrees C/gas mark 6.
Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides), make the mixture into falafelly-looking things and put them on an oiled tray.  Sprinkle sesame seeds on top and bake in the oven for 15 or so mins until the bases are golden brown.

Caramelised Cauliflower soup

CARAMELIZED CAULIFLOWER SOUP // Serves 4

I thought I would share a recipe from The Sprouted Kitchen blog.  I have been really into purees recently, and this makes a nice comforting change.

1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper

Broth//
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. Ideally White Balsamic Vinegar

Toppings//
1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1'' pieces-optional
Ground Pepper
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves
Shaved Parmesan, optional

Preheat the oven to 450'.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves and shaved parmesan, if using.

The Sprouted Kitchen

I have been hopeless at writing my blog recently.  Today I ordered a new cookbook on amazon based on 'The Sprouted Kitchen' blog.  I love this blog, its a new find, but the photos are stunning, and I am really excited to get the new cook book!
http://www.sproutedkitchen.com/

"Eat & Run"

At the end of June, I ran the Lewa Safaricom half marathon-I must admit I found it difficult!  The altitude and the heat got to me in the end, but I was thrilled I did it.  I got to meet the amazing ultramarathon runner, Scott Jurek, who is also a vegan.  It was lovely to meet another vegan-I dont come across too many in East Africa!
Through my friends at "The Nature Conservancy" Scott very kindly gave me a signed copy of his book "Eat & Run:  My unlikely Journey to Ultramarathon Greatness" which has recipies in.

  I never really thought too much about it but after both half marathons I did this year people commented on my amazing recovery time.  I dont hurt.  Scott talks about how becoming a vegan hugely changed his recovery time after an epic run.  So that is my little vegan shout out!
I loved the book, the recipies are all simple, things he can eat on his runs but I thought I would share one:
Rice Balls (Onigiri):
2 cups sushi rice
4 cups of water
2 teaspoons of miso (or umeboshi paste)
3-4 sheets of nori seaweed

Cook the rice in the water.  Set aside to cool.  Fill a small bowl with water, and wet both handsso the rice does not stick.  Using your hands, form 1/4 cup rice into a triangle.  Spread half a tsp of miso on one side of the triangle.  Cover with another 1/4 cup rice.  Shape into one triangle, making sure the miso is covered with rice.  Fold the nori sheets in half and then tear them apart.  Using half of one sheet, wrap the rice triangle in nori, making sure to completely cover the rice.  Repeat using the remaining rice, miso and nori.

White rice is a great food for cooling your body, especially in hot places, and easy to digest.  

Sweet potato puree with tamari, maple syrup and chilli

This is a recipe from Skye Gyngell-my go to when I need something a bit different and a bit of inspiration.  My version is adapted to make it vegan, though if you want to can add lashings of butter.  I made this for a lunch party yesterday, we sat under the grape vines on the verhanda with a cold lunch.
This is a sweety, punch almost velvety tasting puree.
For 4:
2 large orange sweet potatoes
1 small red chilli-halved
sea slat and black pepper
small bunch of washed coriander
1 tbsp extra virgin olive oil
2 tbsp tamari-or soy sauce
2 tbsp maple syrup

Peel the sweet potatoes and cut into  rough chunks, then place in a sauce pan and add the chilli.  Pour in enough cold water to cover and add a good pinch of salt, and bring to the boil over a medium heat.
Lower the heat and simmer for about 15-20 mins until the sweet potato is really tender and falling apart.   Drain in a colander.

Tip the sweet potato and chilli into the blender.  Add the coriander leaves and stems, olive oil (and 50g butter if using), tamari and maple syrup and puree until very smooth.  Taste and adjust the seasoning.  The puree should have a deep, sweet, hot, velvety taste.

*as a rule of thumb, all vegetables that gro below the ground go in to cold water and all vegetables that grow above ground go into boiling water.

Lali's Soap Kitchen

Whilst I was in the UK I signed up for a one day soap making course at the Little Soap Company in the Cotswolds.  www.littlesoapcompany.co.uk
I had the most amazing day, I went with the goal of wanting to be able to make soap using our own avocado oil, and came out with so much more.

Making soap!

My favourite soap that I made-Plum kernal oil, pink oxide swirls, rose geranium and black pepper essential oil and strawberry seeds!
Emma's amazing lavender soap, which she sells at Waitrose in the UK.

Here's to my new soap venture! 

Chard Stalks with Tahini

I was in Nairobi last week with my mum, Granny sent over the most amazing basket of Swiss chard.  We made a delicious chard and mint soup with it, and were left over with all these beautiful white stalks, not quite sure what to do with them.  Here is an idea from 'Moro', the perfect way to use up the stalks.

500g chard stalks, washed and trimmed.  Cut into roughly 4 cm long, 2 cm thick slices.
Tahini Sauce-see below
1 tsp nigella seeds
sea salt.

Tahini Sauce:
2 garlic cloves
3 tbsp tahini paste
juice of 1 lemon
5 tbsp water
sea salt and black pepper
Crush the garlic cloves to a paste with a good pinch of salt in a pestle and mortar.  Transfer to a small mixing bowl.  Whisk in the tahini and then thin with the lemon juice.  Add water until you have a consistency of double cream.  Check the seasoning.

Bring a large saucepan of salted water to the boil.  Add the chard stalks, put a lid on and wait for the water to come back to the boil.  Cook for 30 seconds more and check to see if the stalks are tender.  Drain in a colanderand run under cold water for a short while to cool.  Leave to drain.  Toss with the tahini sauce and serve with a few nigella seeds on top.

French Breakfast Radishes

Before we went away I had about an acre of radishes ready to eat, the best way to get people to eat them was to cut a cross in the top, and serve with butter (I used olive oil) and grainy sea salt.  A perfect snack, and the the oil/butter took the bite out of the radishes.

Lemon Curd cupcakes

I have been hopeless about writing my blog in the past few months.  We are finally back from a lovely few weeks walking in France and spending time with family in the UK. 

I have been in a baking mood recently, despite not eating what I bake, I love the simplicity of making cupcakes and then the creativity involved in decorating them.  We had a glut of limes on our tree so I actually substituted limes for lemons!

Lemon curd Cupcakes:

40g butter-at room temp.

140 g castor sugar

120 g plain flour

1 ½ tsp baking powder

1 egg

110 ml milk

2 tbsp grated lemon zest

For the Lemon Curd

Juice and grated zest of 2 lemons

200g castor sugar

100g unsalted butter

4 eggs, beaten

For the icing

175g icing sugar

1 tbsp lemon juice

Flowers to decorate-primroses and crocuses are edible

First make the lemon curd-there will be left overs which can be put in dry, warm, sterilised jars and kept in the fridge for 2 weeks (granny ate all mine thickly spread onto home made bread!).  Put the lemon juice and zest in a heavy based saucepan, add the sugar and dissolve over a low heat.  Add the butter and stir until melted.  Add the beaten eggs, and stir until the mixture thickens.  Spoon the mixture into a bowl and allow to cool (it will thicken further as it cools).

Pre-heat the oven to 170 degrees, set out a couple of muffin trays and put a paper cupcake case in each hole.

Now make the cake mixture.  Put the butter, sugar, flour and baking powder in the bowl of an electric mixer or food processor, and mix until you get the consistency of bread crumbs.  Transfer to a large mixing bowl.

In a separate bowl beat together the egg, milk and lemon zest.  Add bit by bit to the flour mixture until it is fully incorporated, but don’t over mix.

Spoon the mixture into the paper cases until a third full.  Put a teaspoonful of lemon curd on top, then cover with another dollop of cake mixture.  The cases should be about 2/3rds full. Bake for 20-25 mins, until the cakes are golden and the tops spring back when touched.  Take them out of the tray and leave to cool on a rack.

To make the icing, sift the sugar into a bowl.  Add the lemon juice and 1 tbsp. warm water.  You want a thick so if it appears to be too runny, just add a bit more icing sugar.

Spread a good spoonful of icing all over the top.  You can decorate with grated lemon zest or primroses which are edible.  I used geranium flowers.  

Otsu-soba noodle salad

This is inspired by a reciepe of Heidi Swansons and adapted by me!  Otsu in Japanese means something strange, quaint, chic, spicy, tasty or romantic.  This buckwheat noddle salad is fiery and has personality to spare!

Ginger Sesame dressing:
Grated zest of 1 lemon
1" cube fresh ginger, peeled and grated
2 tbs honey
1/2 tsp of cayenne pepper or chili powder
3/4 tsp fine grained sea salt
1 tsp freshly squeezed lemon juice
1/4 cup unseasoned brown rice vinegar-or japanese rice vinegar
1/3 cup shoyu sauce
2 tbsp olive oil
2 tbsp toasted sesame oil

To make the dressing combine the zest, ginger, honey, cayenne pepper and salt in a food processor and process until smooth.  Add the lemon juice, vinegar, shoyu and pulse to combine.  With the machine running drizzle in the oils.

12 0z dried soba noodles
1/4 cup chopped fresh corriander
3 green or spring onions finely sliced
1/2 a cucumber, peeled, deseeded, and finely sliced
1 hass avocado-peeled and cubed
2 tomatoes-deseeded and cubed
1 small handful of chopped corriander for garnish
1/4 cup toasted sesame seeds for garnish

Cook soba in plenty of rapidly salted boiling water until just tender, then drain and rinse under cold running water.
In a large mixing bowl, combine the soba, the quarter cup of corriander, cucumber, green onions, avocado, tomatoes and about 2/3 rds a cup of the dressing-toss until well combined. Serve on a platter garnished with the corriander and sesame seeds.

It is yummy and unique, a really nice change.

I need inspiration...

every time I look at my blog I think I must add pictures but never seem to get round to it.  One blog that provides me with inspiration is: http://www.latartinegourmande.com/  it is beautiful!  

Chili and Rosemary Polenta with Tomato sauce

I am writing with no idea of what recipe I will post!  The marathon training seems to have taken over my life and with it my eating habits have gone hay wire.  I now consider a good meal crunchy nut cornflakes with soya milk!  Tomorrow is my long run-about 18km and this afternoon I have decided not to train on my bike, so I have all this free time!  I thought I had better update my blog, I am having a mug of peppermint tea and listening to Emeli Sande (http://www.emelisande.com/).  I have just been out planting broad beans in my garden, the heat has taken it's toll on my poor garden and all the mulching we have done doesnt seem to be helping.
I often eat at the Bayleaf in Arusha and Mary makes the most wonderful thngs with polenta. This is inspired by something she made last week:  Chili and Rosemary Polenta with Tomato sauce
For the polenta:
4 tbsp olive oil
1 garlic clove, chopped
1 red chili, deseeded and finely chopped (or a sprinkle of ground chili flakes)
1 tbsp finely chopped rosemary
150g quick cook polenta
Sea Salt and freshly ground pepper

For the tomato sauce:
2 tbsp olive oil
2 garlic cloves, finely sliced
2 x 400g tinned tomatoes
1 bay leaf
a pinch of sugar

To make the polenta, heat 2 tbsp of the olive oil in a frying pan over a low-medium heat.  Add the garlic and chili and sweat gently for a couple of minutes - dont let the garlic colour.  Add the rosemary and remove from the heat.
Pour 800ml in a sauce pan and bring to the boil.  Now pour in the polent in a thin stream, stirring all the time.  When smooth allow it to return to a simmer.  Cook for 4-5 minutes, stirring constantly, then remove from the heat.  Stir in the garlic, chili and rosemary, season generously with salt and pepper.  Mix well.
tip the polenta onto a cold surface-such as a marble slab or plate, and spread it smoothly into an even disk, about 2cm thick.   Leave to cool completely.

To make the tomato sauce, heat the olive oil in a wide frying pan over a medium-low heat.  Add the garlic and sweat gently for a couple of minutes; don't let it colour.  Add the tomatoes with their juice, add a bay leaf if you have one.  Bring to a simmer then cook for 20-30 minutes, stirring often and crushing the tomatoes with a fork until you have a thick sauce.  Season with salt and pepper and a little sugar.

When the polenta is cool and firm cut into slices or wedges.  Heat 2 tbsp olive oil in a non-stick pan over a medium-high heat and fry the polentapieces for 2-3 minutes on each side, until they have a light golden brown crust.  Serve topped with the tomato sauce.

Good comfort food! 

Toasted millet, sugar snap & avocado salad with ginger, honey & pumpkin seed dressing

This is out of Dennis Cotter's amazing book "for the love of food", however there are a number of additions and substitutes one can make.  This makes a lovely little starter or a light lunch.

At the moment in my garden I have a huge abundance of french breakfast radishes so they go into the salad as well, and alfalfa and sprouted mung beans are a good addition too.
 
For 4
1 tbsp olive oil
300grm millet  (one could also use couscous or bulgar wheat)
4 spring onions-finely chopped
150 grms sugar snap peas-strings removed and halved
2 hass avocados
1 handful of micro salad or water cress (or any small salad leaves you can find!)

The dressing:
150g pumpkin seeds-toasted
juice of one lemon or lime
2 tbsp grated fresh ginger
1 tbsp runny honey
125 ml olive oil

First prepare the dressing: set aside 2 tbsp of the pumpkin seeds and chop them coarsely.  Put the rest into a food processor and grind to a fine powder.  Add 150ml water and blend to a paste.  Add the lemon juice, ginger, honey and olive oil and briefly blend to get a pouring consistency.  Season with salt and pepper.

Heat the olive oil in a heavy sauce pan over low heat.  Add the millet and toast for 7-8 minutes, stirring often.  Add 600ml/1 pint of boiing water and a pinch of salt.  Lower the heat, cover the pan and simmer the millet for 15 minutes, until all the water has been absorbed.

Stir the spring onions and sugar snaps into the millet, spoon this into shallow bowls and drizzle some dressing over.  Peel the avocado, remove the stone and cut the flesh into thick dice.  Toss with the salad leaves and a little of the dressing.

Spoon some of this salad on each portion of the millet, and drizzle some more dressing over and around the sald.  Scatter the reserved chopped pumpkin seeds on top and serve.

Roast Beetroot Soup

I fed this to JP and my mother in law the other day and it went down a treat.  It is adapted from one of Sarah Raven's "Garden Cookbook".  The secret is first roasting the beetroot in the oven.

500 grms beetroot
2-3 large beetroot leaves or swiss chard
1.5  litres of veggie stock
olive oil
2 onions-chopped
3 leeks chopped
2 carrots-chopped
2 celery stick-chopped
2 garlic cloves-crushed
salt and pepper
sour cream or cream to serve
chopped tarragon to serve

Preheat oven to 180 degrees/gas mark 4.  Tear the leaves off the beetroot, but do not cut its roots off.  Scrub the roots clean and roast in the oven for an hour or so.  The beetroots are cooked when the skin looks wrinkled and can be easily pushed off.
If using chard, seperate the green part of the card from the stalks and shred the leaves-do the same of using beetroot leaves.  In a pan gently fry in the olive oil the onions, leeks, celery, chopped carrots and garlic, until soft.  Add the stock and greens and simmer for about 10 minutes.
Rub the skin off the beetroot and chop it up.  Add it to the pan and simmer another 5 minutes or so.
Blend using a hand held blender or in a food processor.  If necessary sieve or mouli the soup to remove any fibrous bits.
Add a little water if the soup is too thick.  Check the seasoning and serve either hot or cold, with a swirl of cream and a scattering of chopped tarragon.

My Store Cupboard Essentials

I recently got a request from a friend for a list of my store cupboard essentials-it might be rather a long list!  
My favourite Grains:
Short grain Brown rice, risotto rice, toasted buckwheat, polenta, wild rice and oats.  Two less commonly known ones out here are:
Millet: Millet is painfully underutilized.  It is given to birds more often than used in homes. These perfect, delicately textured, butter-colored beads are good for you. Easy to digest and sporting a fantastic heart-healthy magnesium content, millet is a great, quick-cooking starter grain. If you have the time for the extra step, the flavor of millet generally benefits from pre-toasting, easily done in a skillet. It brings forth a nutty flavor and tints the grains a wonderful spectrum of deep yellows and light browns.
Quinoa: Pronounced (KEEN-wah). This is a small, quick-cooking grain which I love. High in easy-to-digest fiber and tops in protein, it has an encyclopedic vitamin and mineral profile. This is the grain credited with keeping Incan armies strong and resilient. Because the protein in quinoa is considered complete, it’s an ideal grain for vegetarians concerned about getting enough protein. It includes all of the essential amino acids and is a rich source of the amino acid lysine, which promotes tissue growth and repair and supports the immune system.  It has a slightly grassy taste and fluffed-up, creamy-while-crunchy texture. Always rinse it before using to remove the bitter saponin coating (which the plant produces to deter birds and insects). 
Dried Beans:
These all need pre-soaking but are a power house of nutrients.  Store them in a dark place to retain nutritious values.  Soya beans, red kidney beans, butter beans, chick peas, black beans and black eyed peas are always in my store cupboard, I tend to have a few tins of beans as well for moments when a quick meal is needed. 
Lentils:
We are so lucky in East Africa to be able to get the most amazing selection of cheap lentils, they are substantial, filling, highly nutritious, and relatively quick to cook. They are great cooked into stews, mashed into spreads, molded into croquettes of all sizes, and mixed into grain-based salads. Plus, unlike most dried beans, they require no presoaking.
Red lentils, yellow & green split peas (always good for soup and dhals), mung beans-done in a coconut sauce.
Flours:
Being mainly gluten free the two flours I tend to use most are gram flour-for bhajis, pakoras, pancakes-and millet flour for a millet bread. 
Nuts & Seeds:
There is huge amount one can do with nuts-Toast that nut and the flavor becomes more pronounced, Chop it and you have a crunchy, textural element to play with in salads. Mill it into a flourlike meal and you have an ingredient that can be used to add flavor to deliciously thicken a pureed soup. Grind it and you have a spread or butter. Or blend it with water to make a nut milk-like my almond milk. 
Because of their naturally high fat content, nuts and seeds can quickly go rancid. Seek out good sources with fresh stock, and store them refrigerated. Nuts that are sold sliced or chopped are much more likely to be rancid upon purchase than whole nuts. 
I always have a selection of the pecans, walnuts, hazelnuts, linseed, sesame seeds, sunflower seeds, pumpkin seeds, almonds, macadamia nuts, cashew nuts in the house.
Bits and bobs:
Soy Sauce, tamari, or shoyu.  I could not live without my Tamari-it goes on everything from salads, to brown rice.
Vinegars:  Red, apple cider, raspberry (delicous on hass avocado with a bit of honey, mustard, and fresh chopped basil), balsamic and an aged balsamic for sepcial occasions!
Chili sauce-I make a pili pili hoho with sherry and birds eye chilies, and then always have a chipotle sauce on the go as well.
Dark Chocolate.
Soya milk
Spices:  Garam masala, cloves, cardamon, corriander seeds, cummin seeds, spanish paprika, cinnamon.  

A few good books

I have read a few really good books recently-generally about food and the food industry.
'Animal, Vegetable, Miracle' - by Barbara Kingsolver is excellent, it's about her family's quest to live on only local produce.  It was inspiring and amusing!  http://www.animalvegetablemiracle.com/.

I just finished reading 'The Omnivors Dilema'  by Michael Pollan http://michaelpollan.com/books/the-omnivores-dilemma/    another book of his I enjoyed was 'In defence of Food'.

I am currently reading 'The New Complete book of Self-suficiency:  The classic guide for realists and dreamers'.  I have always wanted this book and finally have it!  It has a wonderful section on the cultivation of vegetables.