Kohlrabi, celery and potato Gratin

Kohlrabi, celery and potato

This is a really quick recipe for a gratin because who doesn’t like food smothered in cream! I had a Kohlrabi in my veg box and having never cooked it looked to the internet for some inspiration. I found a several gratins with varying ingredients so I settled on a mix of Kohlrabi, celery and potato. It’s another great dish that can be prepared ahead of time, kept in the fridge and whacked into the oven when you get home. Kohlrabi has a slightly sweet appley taste but has a root vegetable like texture so it lends well to savoury dishes but it would be interesting to see if you can make it work in a sweet recipe. Any ideas people?

sliced veggies for gratin

Ingredients Serves 2: 1 smalll kohlrabi, 2/3 medium potatoes, 2 celery sticks, 1 garlic clove, 150ml of  double cream, 150ml veg stock, a small handful of fresh rosemary or 1 heaped tsp  of dried rosemary

1. Peel the kohlrabi and potatoes, slice in to thin slices (having a mandolin works well here) Dice the celery into thin slices also. Slice the garlic and chop up the rosemary.

2. Heat the veg stock up gently in a pan and add the milk to mix together (DO NOT BOIL) add the garlic and rosemary and allow to infuse for 5 mins on a low heat.Tasty Ingredients for Kohlrabi Gratin

3. Layer the kohlrabi, potato and celery in a baking dish and slowly add the liquid, and continue to layer until your dish is full. You don’t want the liquid to be full right to the top, at least 1cm from the top is good. I prefer to finish with a layer of potato on top as it browns nicely.

4. Pop in the oven for 40 mins at Gas Mark 5. A good grind of black pepper on top never goes a miss. Serve with a crisp salad to offset the gorge on creamy goodness.

Kohlrabi Gratin

There we have it! Has any one got a brilliant recipe for kohlrabi, would love to hear?


x xxx

p.s. Sorry about the lack of finished photos, as always I ate it before I had a chance to photo it, nom nom


The Real Thing

pint of the real stuffI am a big beer fan if you hadn’t guessed already or havent seen any aley posts from me and this is down to first my dad taking us on a beer tour in Belgium before uni, secondly, joining the Real ale society at uni, thirdly, meeting my future hubby at said society, fourthly, he is now a brewer with his father and we’ve just opened a pub together serving lots of tasty beers. Yet i wasn’t always a ale lover, i use to drink lager and supped carling and stella (oh the shame). For me it’s not only the taste thats better but the whole process and industry of real ale that continues to have me drinking it, which may seem strange to some but let me explain.

Whats wrong with my Carlsberg or any other lager for that matter?

-Well for a start off it tastes like pants but i suppose that’s a matter of taste

-Most lagers in the UK are owned by massive corporations who own many more brands of beer then you think and have their fingers in many pies too including hotels, restaurants and pubs to name a few. All the money they make is going to a handful of shareholders while they put smaller competitors out of business with unfair pricing and forced product ties

– Lagers have additives and preservatives added to them which although has not proved adverse to health I would rather have a natural product that only has pure ingredients in it

– Many of the big brands are produced in one huge factory or in another country adding to their carbon footprint as the beer it has to be transported to pubs or shops across the country

Buy small and localI didn’t realise  any of this,  i just drink it! So is real ale better?

-Personally i think the taste is better and there are so many styles and flavours to choose from.

-It has been studied that real ale is the healthy choice as it only contains, water, barley, hops and yeast, and has a higher number of antioxidants then lager. Plus real ale drinks tend to drink less then lager drinks and obviously the main health issue is too much alcohol.

-There are many large corporations who produce real ale as well so go for your local small brewery when your choosing ales, that way your supporting the little guy and it won’t have been transported hundreds of miles. If your pub doesn’t have a local ale, ask them why and get them to join CAMRA’s Locale Scheme (link opens a PDF) which means your pub serves beer brewed from within 50 miles

– You could also choose to buy organic ales which don’t use pesticides on their barley or hops. Some brilliant organic breweries include Black Isle, scotland, Stroud Brewery, Gloustershire and Little Valley in Hebden Bridge

lovely German LagerBut i love my lager?

-Not all Lagers are bad, the traditionally brewed ones on the continent are their version of real ale but they use a different yeast. You can find some great shops and bars that stock mainly German and Belgium varieties.

-There are also several British breweries that make Lager and they are incredibly tasty. I love Freedom Brewery’s Freedom Four lager, tis gorgeous

I could talk forever on this topic (i did my uni dissertation on it) so it’s hard to explain all the angles and ideas in a short post so if you have any questions don’t hesitate to ask. You can also visit CAMRA for more info on real ale and the pub industry.

Right, off for a pint!


x xxx

Everyday Etsy: For the foodie

To celebrate my new entrance into the world of Etsy i am producing this new series Everyday Etsy to showcase the best this marketplace has to offer just like my Folksy Friday editions. I am starting it off with gifts for Foodies because unlike Folksy, Etsy allows for the sale of edible goodies and vintage pieces so i am focusing on this tasty looking world for some more unique gifts. Enjoy.

The selection of unusual salts would make a great unique gift for any keen chef who loves to experiment. We are so use to simple table salt that it would be a great new experience to see what flavour combos work best for different dishes. The cute little cooking utensil necklace makes a lovely little stocking filler. The vintage apple bowl has got to be my fav of the week. Perfect fruit bowl and in a lovely auburn colour. Get those 5 a day! Check out the pinterest board for all the links you need.

X xxx

Thrifty & Nifty Food: Any Night Ratatouille

Sometimes you may want to just whack a ready meal in the oven and sit down in front of the telly without worrying about anything and relaxing but for me that doesn’t mean sacrificing good quality or a healthy meal. If you know your going to have a really busy day at some point in the week and just want to relax or you’ll be rushing straight out with with your glad rags on then plan ahead so you have dinner ready to go and all you have to do is bob it in the oven and chillax. With this in mind I am going to show you a simple ratatouille which is quick to make and can be put in the oven for just half an hour for you to get on with whatever you want.

Any Night Ratatouille
Ingredients serves 4
1 courgette
2 peppers
2 red peppers
1/2 white onion
2 tins of plum tomatoes
2 cloves of garlic
1 tsp of dried basil
1 tsp of dried thyme
2 sprigs of rosemary
Grated cheddar to serve

1. Start by dicing the half of white onion and finely chopping the garlic. Sauté in a little oil till golden but be careful not to burn the garlic. Add the plum tomatoes breaking up the tomatoes with a wooden spoon. Add the herbs and simmer for about 5 mins
2. While the sauce is infusing chop the rest of the veg in to large slices or chunks and lay in a oven proof dish.
3. Cover the veg with the tomato sauce and then bob it in the oven on gas mark 6 or 220 degrees for about 30 mins or if you want it for later in the week just keep it in the fridge and bake when you need it
4. To make it a more substantial dish you can add par boiled pasta to the ratatouille if you have a big enough oven proof dish that is. Grate other the cheese and your ready to nosh down

What’s every ones guilt ready meal pleasure? I may just do recipes of them for you
X xxx