The Recycled Cook

Mixed Bean Salad Now the summer is pretty much over and we are moving into Autumn we are at the end of the bean growing season. The young juicy runner beans have either been eaten or, if you are like to think ahead, have been sliced, blanched and frozen for winter use. If you still have beans now that you picked late on in the summer the chances are they will be either past their best or very stringy. Here is an idea of something you can do with them that is easy to make, light and of course healthy. Firstly split open the pods with your fingers and pop out the beans into a container, mixing several varieties make this salad a lot more interesting. Rinse them thoroughly and then blanch them in boiling water for two minutes. pour into a sieve and drain well.  Once cool you can keep these covered in the fridge until ready to make your bean salad.  The blanching will have killed any bacteria so they should keep well for a couple of days but I would recommend...

The Recycled Cook By Adrian Sleeman Fennel, Cucumber and Apple Salad A very easy, if a little dangerous vegetarian cooking blog from me today. This is a simple side salad which can be served with any light lunch dish but it works particularly well with a warm Quiche. The contrast of hot and cold adds another dimension to what would otherwise be a very simple dish. In truth this is not so much of a salad as a cold pickle as all the ingredients are allowed to rest in a mixture of lemon juice and vinegar. As always with these dishes there are no hard and fast rules about the ingredients or the proportions, it is a matter of what you have available and how adventurous you are feeling. I had a Fennel bulb and a green Apple available as well as some baby courgettes but I could have equally added radish celery or a fruit such as Mango or Pineapple. Now comes the dangerous bit, you need to slice the ingredients thinly and the best way to do this is with a Mandolin (if you ha...

The Recycled Cook By Adrian Sleeman Spanish Omelette This is not strictly speaking a traditional "Tortilla Española" but is made in the style of one using whatever it is you happen to have available in your fridge.  The traditional version is usually baked in the oven although you can make them using two frying pans, flipping them over half way through cooking. I prefer to start off in a frying pan and then finish the cooking under a hot grill. I have added cheese as it gives a nice crusty finish to the tortilla and adds bags of flavour too. Start by slicing and chopping your ingredients into a large frying pan. There are no rules as to what you can use but try and create a balance of flavours.  I have used new potatoes (still in their skins), red pepper, onion, some spring onion, celery and chorizo. I also added a few slices of left over Parma ham. For a vegetarian version just leave out the meat content. Saute lightly in butter and olive oil until your ...