Yesterday evening we had our first outdoor cook-up in the garden. Despite this wet, windy and cold month we couldn’t not squeeze in our first cook up before the end of May, especially with the garden so lush and green at the moment . It was a small gathering of us, sheltering from a sudden outburst of rain in the underground glasshouse with a bowl of hot spinach and wild nettle soup. The sun finally decided to shine upon us and we started up a small barbecue to cook up some egg-fried bread with scallions and a salad of sugar snap peas and lettuce harvested from the garden’s underground glasshouse. A lovely start to a summer of cook-ups and social gatherings in the garden. Pencil in dinner time in the garden next Friday from 5pm onwards, fingers crossed June will bring the sunshine!
Wild nettle and spinach soup
1 onion, 2 cloves of garlic, a large bunch of freshly picked nettles (pick by the stems to avoid getting stung), a large bunch of spinach, 5 medium sized potatoes.
Chop up the onion fine, pour a large glug of oil into a pan and fry them up until soft. Add in 2 finely chopped cloves of garlic and fry with the onions for a little longer.
Peel and cut up potatoes into small chunks and add to onions and garlic.
Chop up nettles and spinach and fry with potatoes, onions and garlic. Season with salt and pepper.
Add 2 teaspoons of vegetable stock to boiling water (enough to just cover the contents of the pan).
Leave to simmer on a low heat until potatoes are soft.
Blend up soup to your preferred consistency i.e lumpy or smooth.
Serve up with a good chunk of soda bread 🙂
Scallion and egg-fried bread (AKA Gypsy Bread)
Crack 6 eggs into a bowl and whisk up with some finely chopped scallions, salt and pepper.
Cut up some small slices of bread of your choice.
Dip the pieces of bread in the egg mixture and lightly fry in butter or oil for 5 minutes or until the egg coating is cooked and crispy.
Serve up with some green leaves and a zingy vinagrette!