All  tment Glutton

Welcome to my blog.  

 

The Allotment Glutton is where I share allotment anecdotes, potting shed politics, plot experiments, harvests & seasonal Plot2Plate recipes for maximum exploitation of fruit and veg gluts.

 

My garden and allotment plots are based in St Leonards on Sea, near Hastings, East Sussex.  

 

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My recipe index will grow as produce is harvested from my plot, so check back regularly.

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Carrot & Butterbean Soup

 

This easy to make soup is a great lunch dish with some crusty bread.  You can use either a tin of  butterbeans, or soak and cook the butterbeans in advance and add them cooked to the recipe.  I just chop the vegetables roughly to cook and then blend with a hand blender, but if you want a finer texture to the soup, you can use a liquidiser.

 

If you like to retain some of the vegetables in a chunky form, just remove a couple of spoonfuls before blending, then add when adding the butterbeans.

 

You can add a swirl of double cream or creme fraiche just before serving if you wish.

 

Preparation and Cooking time: 15 minutes

 

Ingredients:

 

1 tablespoon sunflower oil

1 onion - chopped

1 stick of celery - chopped

3 medium sized carrots, peeled and chopped

1.2L vegetable or chicken stock

400g tin of butterbeans, or 250g dry weight of butterbeans, soaked and cooked

  •  

  • Place the oil into a large saucepan on a medium heat and warm gently.

  • Add the onions, celery and carrots into the pan and cook until the onions become soft and translucent.

  • Add the stock and bring to the boil, then simmer until all the vegetables are soft.

  • Blend the vegetables with a hand blender or liquidiser.  Add the blended soup back into the saucepan, add the butterbeans and bring back up to the boil, ensuring the butterbeans are heated through before serving.

 

 

Carrot & Coriander Soup

 

You can grow coriander in a pot in a light, warm spot for this recipe.  Alternatively, asian supermarkets are good places to get hold of bunches of coriander at reasonable prices.  The potato in this recipe adds a thickened texture without adding gluten into the recipe.  You can use ground coriander, or make your own by toasting the coriander seeds and grinding in a pestle and mortar for a more aromatic flavour.

 

Preparation and Cooking Time: 15 minutes

 

Ingredients:

 

1 tablespoon sunflower oil

1 onion - chopped

1 garlic clove - finely chopped

1 potato - peeled and chopped

3 medium sized carrots, peeled and chopped

1 teaspoon of ground coriander

1.2L vegetable or chicken stock

A good handful of coriander stalks and leaves, washed and chopped

  •  

  • Place the oil into a large saucepan on a medium heat and warm gently.

  • Add the ground coriander to the pan until it sizzles.

  • Add the onions, garlic, potato and carrots into the pan and cook until the onions become soft and translucent.

  • Add the stock and bring to the boil, then simmer until all the vegetables are soft.

  • Reserve some of the coriander leaves and add the rest to the soup.

  • Chop the remaining coriander.

  • Blend the vegetables with a hand blender or liquidiser.  

  • Add the reserved chopped coriander sprinkled on top just before serving.

 

  •  

 

Carrot Cake with Cream Cheese Frosting

 

This recipe uses the traditional cream cheese frosting, rather than the butter icing topping.  It is best to only coarsely grate the carrot, as it adds a more moist texture to the cake.  This recipe is based on a recipe from Woman and Home.

 

Preparation and Cooking Time: 1.5 hours

 

Ingredients:

 

2 medium carrots, peeled and grated coarsely

1 large orange, juiced and zest grated.

100g chopped walnuts

225ml vegetable oil

4 large eggs

175g self-raising wholemeal or white flour

175g self-raising flour

175g light muscovado sugar

1 teaspoon grated nutmeg

1 teaspoon ground cinnamon

 

Ingredients for Frosting:

 

300g full-fat cream cheese

100g icing

grated zest of 1 large orange

  •  

  • Grease and flour an 8 inch or 20cm diameter cake tin.

  • Preheat the oven to 150C, 130C fan oven, 300F or  gas 2.

  • Add all cake ingredients into a bowl and blend well.

  • Place in the cake tin and spread until level.

  • Bake in the centre of the oven for 1 hour 10 minutes, until firm to the touch and a skewer comes out clean.

  • Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.

  • Once cooled, blend all the frosting ingredients together in a bowl and spread on cake.  

Carrots

 

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