Summer Refresher

The weather this summer is very thirsty work, and with Wimbledon and the World Cup looming, we all need a thirst quencher to slake our thirst before we start the celebrations.

Whenever friends and family are around, I make this big Jug of Summer from the herbs outside the back door. I make it a few hours beforehand, or leave it overnight in the fridge, so the taste of the lemon balm and mint really does come through.

Put a large sprig of lemon balm and mint in a jug. (You could also use lemon grass.)

Fill two thirds with water.

Add 6-10 thin slices of cucumber, half a lemon (thinly sliced) and squeeze in the rest of the juice.

If you like a little sweetness add a dash of elderflower cordial.

Leave to steep for a few hours.

Top up with ice before serving.

And if you haven’t heard about the magical effects of cucumber water, may I present Macka B: https://www.youtube.com/watch?v=SVfNrNcvlto

Creamy Porcini Mushroom Pasta

Last week we tried out our pasta machine (purchased from a charity shop over a year ago) for the first time, and made buckwheat pasta. It was a great success, and it was much easier than I thought it would be. We used two eggs, buckwheat flour and a little bit of water, then rolled it through the pasta machine in the usual way. After this, we left it to dry for about 5 mins, then rolled again through the spaghetti cutter, and blanched in boiling salted water for maybe 5-6 minutes. Then we rinsed it in cold water and drizzled olive oil over it and set aside to be heated in the pasta sauce, which I will get onto now. You can obviously just use normal dried pasta, as you probably have better things to do, especially on a weeknight. Also shop-bought dried egg-free pasta makes the dish vegan.

I’m not vegan, but I don’t eat meat or dairy, and I can’t eat wheat. I had been eating a lot of shirataki noodles and pasta, in order to keep my carb intake down, but because they come shrink-wrapped in plastic, we have decided to stop buying them and try to also reduce our plastic consumption. This sauce idea came to me after craving a creamy-tasting risotto. I thought I would experiment with trying to create a vegan version of a rich, Italian dish.

Ingredients:

Dried Porcini Mushrooms (I got these from Lidl), soaked in hot water for 40 mins

Chestnut Mushrooms, sliced

One Onion, finely chopped

Three garlic cloves, finely chopped

Freshly ground black pepper

Sea Salt

Olive Oil (or similar)

Splash of White Wine (optional)

The Mushroom Water (from the dried mushrooms)

200ml (ish) unsweetened Soya Milk

2 Tablespoons of Vegan Protein Powder

One Teaspoon of Gluten Free Flour (or similar)

 

Method:

Gently fry the onions until they are soft, and then add the garlic and fry for a further 3 minutes. Cook them on a medium heat and make sure you don’t let the garlic catch or burn. Once they have softened, remove them from the pan and put them to one side.

Using the same pan, fry the chestnut mushrooms in a little more oil or vegan butter, with the salt and pepper (to taste) until they have a nice golden brown colour to them. Set these aside with the onion and garlic while you prepare the rest of the sauce.

In a jug, mix together the soya milk, protein powder, flour, white wine and some of mushroom water (about 100ml but make sure it’s not hot). Beat the mixture until it’ is smooth with no lumps, then heat the mixture in the frying pan and whisk it gently as it heats. It should start to thicken into a creamy-looking sauce. Once it has started to thicken, add in the cooked mushrooms, the softened porcini mushrooms, and the onion and garlic mixture, and continue to heat the sauce. Once you are happy with the texture (it will continue to thicken the more you heat it) then you can remove it from the heat and stir in the cooked pasta. Allow the pasta to heat up in the sauce before you serve it, and be sure to check the seasoning.

Serve on warm plates, with freshly chopped basil, more black pepper and truffle oil for extra flavour and richness.

 

HDB xx