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By Mags Hall

Thanks to everyone who came along to the Lammas Festival in Kirkcaldy on Saturday! We hoped you all enjoyed baking and tasting bread, milling your own flour, and having a go at straw weaving. It was great to meet so many new Fife Diet faces who haven’t been to previous events, and to sit down and share food with you all. After some lovely comments about food on offer, we thought we’d share some of the recipes with you, along with our favourite photos from the day. Hope to see you all at another event soon – keep an eye out for the Autumn events programme, to be published shortly!

Yummy food

Carrot hummus, egg and potato salad, beetroot falafels, broad beans and bacon

 

The Beetroot Falafels proved very popular – hopefully you got a chance to try them before they were all snapped up! The recipe featured on a blog by Louise Oliver we published earlier this year – click here to go to the page.

Carrot Hummus

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Weaving a five strand plait with straw

I’m not sure we can call this hummus at all, since it is completely devoid of chickpeas, but we have all decided it’s the tastiest, most local alternative to the addictive spread that we’ve come across so far! It originally appeared in Hugh Fernley Whittingstall’s Veg Every Day (a firm favourite here at Fife Diet HQ). Serves 4 as part of a mezze, but will go much further if used as a sandwich spread.

Preheat your oven to gas mark 6 / 200 degrees celcius. In a small, dry frying pan, toast 1 tsp each of cumin and
corriander seeds
until they are just starting to release their scent. Grind these up in a mortar and pestle, before mixing with 4 tbsp oil and 1 tsp honey.

Cut 500g carrots into chunks roughly 5 cm square and add to a large roasting dish with 3 cloves of garlic, bashed with the back of a knife. Pour over the spiced oil mix, season with salt and pepper, and give it all a good mix up with your hands. Roast in the hot oven for about 30 – 40 minutes, turning once, until the carrots have started to char and are soft enough to prod with a knife.

Allow the carrots to cool slightly, before scraping into a food processor, along with any remaining oil and spices in the tin. Add the juice of 1/2 a lemon, 3 tbsb tahini or smooth peanut butter, and 2 tbsp oil, and blitz to a rough, hummus type puree. You may need to add more oil or some water to get it to the right consistency. Delicious warm or cold, spread over bread, or eaten from the bowl with a spoon when no one’s looking.

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The workshop team with their expertly made loaves

Potato and Egg Salad

A great way to use up any remaining new potatoes in the garden, along with all those soft herbs that might be thinking about going to seed…

Clean 1kg new potatoes, chopping them into chunks if large, making sure they are all roughly the same size. Boil in a large pan of salted water for 8 – 12 minutes, until just tender. Make a vinaigrette by putting 1tbsp cider vinegar, 1 1/2 tsp mustard and 3 tbsp rapeseed oil in a jar and shaking until emulsified. Drain the potatoes, put in a large bowl and pour the vinaigrette over them whilst still warm, gently stirring to mix. Leave the potatoes to cool and soak in all the flavour.

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Fergus’ hand made quern stone – the simplest form of milling you can get

Meanwhile, boil 3 eggs until just firm – everyone has their own special technique for this, but I put the eggs straight into simmering water and boil for 7 minutes, before taking them out with a slotted spoon and running under the cold tap. Make sure the eggs are room temperature and not straight from the fridge though, as they are less likely to crack this way. Once cooled, peel the eggs and chop into quarters.

Wash and finely chop a couple of large handfuls of soft herbs – we used parsley and chives on Saturday, but you could also use mint, dill, tarragon or even basil, depending on what’s growing in your garden and what’s your favourite flavour combination. Stir these through the cooled potatoes, along with 2 tbsp chopped capers, and plenty of salt and pepper. Last of all, gently stir through the eggs, trying not to mush them up too much. Serves 4 as part of a meal, or more for a buffet or pot luck lunch.

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Some more high tech milling, pedal power style!

The broad beans and bacon were a simple combination of quickly blanched broad beans, mixed with sauteed onion and garlic, and puddledub bacon, fried until crisp. And for the courgette and mint soup recipe, dig out your Fife Diet summer recipe booklet – you’ll be amazed by just how simple it is!

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Colin Lindsay

If you missed the chance to have a go at making your own bread, get in touch with our baker Colin Lindsay, who runs regular workshops from his home in Freuchie. Here he is looking very pleased with his courgette and mint soup in a hand made bread bowl.

Next up, it’s our Summer Gala at The Kaleyard on Saturday 31st August, featuring music, food, and gardening workshops for all the family. Pop back to the website in a few days for more details….

 

One Comment
  • Joanna August 8, 2013 at 11:28

    I would love to see more of the high tech bike mill. Are there any building plans for it?