It was a supper for 'new' dancing friends Peter and David, and as Peter's wife is vegetarian I decided to make everything suitable for the entire company. I even wanted the flowers to be edible hence the nasturtiums. I had sown the seed collected from my previous garden rather late in the year and these are just starting to flower, and they could be cut down any day by frosts. In the meantime lazy slow bumblebees are collecting nectar from these.
After a celeriac and cider soup, the main dish was a quinoa 'rissotto' if there can be such a thing, maybe it should be called a quinotto, with quinoa grown just a few miles away, with pumpkin and smoked chestnuts from Madeira, pumpkin seeds, etc....with a side dish of braised swiss chard from the garden, with whole orange sicilian almond cake to finish.
I had been in a quandry as to what to make until I was inspired by another Friend and blogger's post about her pumpkin rissotto.
I wonder whether Cathy would like a dish like this? I can't remember what I made for lunch when she and the golfer visited my garden in Kenilworth? Cathy is the person who each weeks leads us gardeners and In a Vase on Monday posters to join together. This week her arrangement is based on Persicarias. I hope that like me you will visit her page too, and that of other friends to see what they have posted.
I love your vase. Nothing nicer than Nasturtiums and perfect for your dinner.
ReplyDeleteLovely nasturtiums! I can't bring myself to eat the flowers, but the leaves are good!
ReplyDeleteHmm, I think I would say "Mmm, that sounds interesting" (if we are out for a meal that is the main deciding factor!) and I am sure I would find it very tasty although the Golfer might be a little less enthusiastic at first but would be pleasantly surprised ;) I truth, I haven't actually cooked with quinoa yet, although I have recently bought a packet now that Aldi stock it! In the meantine, your nasturtiums look gorgeous (although they did not feature in your risotto unless they are the green bits of garnish!!) - don't the blooms always look so fresh against the green of the leaves? Thanks for sharing them and your meal with us, Noelle
ReplyDeleteMr S said that a few pieces of succulent lamb tucked in amongst this would have been nice!! I've cooked quinoa with just water and I think that is what put me off...but when there are tasty juices for it to absorb it is quite different. Next time I'll add the leaves for a little extra piquancy....
DeleteWhat a yummy dish to accompany your edible vase....love nasturtiums in vases and salads!
ReplyDeleteThanks Donna...in this case it was the thought of edible vase that counted, we only admired them!
DeleteI'm so surprised to see nasturtiums blooming at this time of year! They're early spring blooms here. Your risotto looks scrumptious.
ReplyDeleteIts amazing that nasturtiums perform in so many climates. They do not survive the winter here, and when they perform at their best depends on when they are sown. This batch came from a sewing only made in July!
DeleteSimple is good! I love nasturtiums. Most years they will self-sow, but this year I had only two come up, so I guess it's time for fresh seed next spring.
ReplyDeleteBright and beautiful nasturtiums and they'll probably seed around so you'll have them next year. Your risotto looks good and I'm sure it was. I hope your knee is better soon so you can get on with your garden plans.
ReplyDeleteSuch a lovely morning with you yesterday. Even with a 'gammy' knee I was out this afternoon on the front garden!
DeleteVegetarian food can be so boring and predictable,all chillies and mushrooms. Your risotto sounds interesting and different. Self sown nasturtiums come up every year here.
ReplyDeleteWell you are not far wrong Brian...but I like the challenge of coming up with different things for special friends. All the meat eaters thought the meal was very satisfying...local cider and other drinks did of course help!
DeleteIt does look good, I love the bounty of autumn, it is so comforting, often all you need is a little note of something savoury to make a satisfying meal. I made a shallot tart a tatin the other day and had it with a little goats cheese for lunch, it was a thing of beauty. Long hail the home cook, she truly is a force of economics and comfort.
ReplyDeleteYour tart was quite delicious looking Mandy. Have made something a little like this but with bread dough! Its amazing what one can come up when freed from 'exact' recipes, and just imagination and excellent produce. I like to walk around Wells market and see what local artisans are producing that is very seasonal, and sometimes the combination of ingredients inspires a meal or two during the week.
Delete