Garden To Kitchen

Potted Vegetables and Herbs

Carrots, lamb lettuce, sorrels, and herbs were harvested today from the potted plants.  I must say that the potted herbs and vegetables are looking good.

Carrots

Carrots and Lamb Lettuce

Dills

Carrots and Vegetables

Garlic chives, dill, lamb lettuce, sorrel, coriander,
fennel and mints

The carrots have been growing in the pot for a while, but I think they are good enough for cooking, they are not woody, but the shape is strange not like regular carrots.

In the Kitchen

Cooking the carrots and mushroom, an excellent combination, it was a tasty side dish for the family dinner.  The mixed fresh herbs are for baking cheese and herbs bread loaf.


Herb and Cheese Bread Loaf

Ingredients
First (flour, cheese and herbs)
3 cups self-rising flour
3 cups chopped mixed greens and herbs
 (lamb lettuce, sorrels, mints, coriander, fennel frond,  chives and dill)
100 g tasty cheese, grated
75 g Feta cheese, crumbled
The second (the egg and oil mixture)
2 eggs
1/3 cup vegetable oil
1 cup and a half milk
(Mix the three ingredients together)

Method
Set the oven up to 200 degrees C
Place the first ingredients in a large bowl,  add the second ingredients in (the egg and oil mixture)
Mix them together quickly to make a mixture to a drop spoon consistency
Spoon the mixture onto a large loaf tin
Bake in preheated oven and bake for 40 minutes
Keep in a tin for 10 minutes, then remove from the tin to cool

Freshly Baked Herb and Cheese Bread Loaf

Herbs and Vegetable Omelet
Lamb lettuce is suitable for mixed fresh leafy salad, and also for cooking, to add into soup, omelette etc.

Cooking the omelette

Herbs and Vegetable Omelet

Slice the omelette and serve with the vegetable salad to go with the savoury muffins.


Muffins
The leftover cheese bread mixture made two savoury muffins, which suffice to serve for lunch.

Herbs and Cheese Muffins

Celeriac

Only one celeriac has survived to grow, and it has been a long time growing in a pot.  It is time to harvest.  I picked it this morning, and I will make the most of it.  The celeriac is small, weighs about 418 grams.   Half of it I made a mash, with potato, it was delicious, and the other half I prepared for celeriac remoulade.

Sliced celeriac in lemon and water

Celeriac Remoulade

Preparation for celeriac: peel, chop or slice and soak it in water mixed
with lemon juice to prevent from oxidation.  From here you could boil for a mash or sliced into beautiful strips for the remoulade.


Mashed Celeriac 

Meat Patty served with
Celeriac Remoulade

Mashed Celeriac and Potato 

Boil together with the potato until soft, mash smoothly, then add milk, butter and salt.  Mix together to make a smooth mixture.  Serve hot with garnishes.




The family love the mashed potato and celeriac served with chicken.  I prepared simple chicken galantine which is traditionally served cold in aspic, but it was delicious to be served hot.  The remainder of the galantine is sliced thinly and served cold with salads.

Chicken Breast Galantine Served
  with  Mashed  Potato+Celeriac 

For a complete meal, it needs vegetables to garnish.  The honey carrots and sauteed mushroom went very well with the dish.

Sliced Galantine of
Chicken Breast

Fresh vegetables, herbs, after they are washed, keep well refrigerated.  From here, you are ready to consume them. Use it for salad,  for cooking and also use them to stay leftover meat to keep moist.  This is what I do, slice leftover a roast or any meat, place it on a platter then cover with the herbs and the fresh leaves,  wrap securely with plastic cling.
It keeps well for a few days, and you can use and serve the vegetables as well. Looking after the food properly is essential for hygiene, keeps the food well and the family can enjoy better.

Cover the sliced meat  with fresh herbs/lettuces
to keep clean and moist

To be productive is not only excellent but economical too.

It has been fun working in the garden and also in the kitchen.





Thanks For Visiting
Susy