Lemon Courgette, Pine Nuts & Feta Pasta

If you are starting to get a bit of a glut of courgettes, give this quick and easy pasta dish a try.

You’ll need (for 2 people):

  • 200g of your favourite dried pasta shapes
  • 1 regular sized courgette
  • 1 packet of pine nuts (100g)
  • 1 packet of feta cheese (200g)
  • 1 medium / large unwaxed lemon
  • Pepper to taste

The cooking of the pasta is the rate determining step in preparing this meal. Once you have prepped your other ingredients they only take about 5 minutes to cook, so get the pasta going first, and time it so that everything is ready together.

  1. Put a large pan of water on to boil to cook your pasta, once boiling add your pasta and cook according to the manufacturers instructions.
  2. While the water is coming to the boil and the pasta is starting to cook, prepare you courgette. Top and tail, and then cut length-ways and then length-ways again so that you have 4 spears. Cut each spear into bite sized pieces.
  3. Zest and juice the lemon and keep to one side.
  4. Chop the feta into cubes and keep to one side.
  5. Using a frying pan or similar heat and little oil and add the pine nuts and roast them gently until they start to brown.
  6. Add the chopped courgettes and continue to roast with the pine nuts.
  7. Once the courgettes are cooked, add a good grind of pepper and then add the lemon juice and zest and mix well to combine.
  8. Turn off the heat under the pine nut & courgette mix, and add the feta and stir together.
  9. Drain the pasta and serve, add the pine nut mix on top (alternatively add the drained pasta to the pine nut and courgette mix and combine).
  10. Eat!

Another Strange Anniversary : TWTW # 27

Another week that was supposed to go one way ended up taking a different direction, strange how despite all the planning things don’t seem to be turning out the way they were envisaged. It’s left me wondering how the week ahead will pan out, which looks like being another one at the moment, but could potentially change.


Four years ago I said goodbye to my last full time, paid job. Although at the time I didn’t really know how things were going to pan out, I’ve been asked a few times if I regret the decision to leave. Simply put the answer is no, although in the last four years combined, my income has probably been less than any of the years proceeding that, it allowed me to do many things. Although I didn’t know it at the time it allowed me to spend a lot more time with my Dad in the last year of his life. It allowed me to be present for some other difficult family things and possibly it reduced my stress levels and the chance I might have had a complete meltdown had I stayed where I was. Most of those things aren’t even tangible but they are most definitely real to me.

I’m still not quite sure where this freelance work is taking me or even if I can keep doing it at such a low level of income. There have been suggestions of offers of work, and I am always on the look out but it might not be sustainable in the long term. I still don’t regret that decision though.


A slightly unplanned trip to the library meant that I ended up with a couple of books, it was as a result of reading the latest newsletter from Joanne McNeil about Michael Seidenberg and the Brazenhead book store. It was the final paragraph of that newsletter:

Read an underread writer this summer in his honor. Any lonely and interesting-looking unfamiliar book at a used bookstore will do.

which prompted me to check-out In The Wet” by Nevil Shute and Uncommon Type” by Tom Hanks on my library card. Now I’m not sure that either of those two books technically qualifies but that paragraph was in my head when I was browsing the stacks and I knew that I hadn’t read a Nevil Shute book for probably close to 20 years, despite reading a lot of them in my late teens and early twenties. The Tom Hanks was one that I knew I would never buy new and possibly not even secondhand, so they both did kinda fit the bill.

Anyway the Nevil Shute was amazing and I remember why I liked him as an author. Probably not the best book of his I’ve read (A Town Like Alice & On The Beach are probably both better known and better books), but it did prompt me to go on a hunt in our loft to drag out some of his books that I have up there and now plan to read.

The Tom Hanks however was, well it was just a bit meh. It had some great blurbs on the cover and maybe it was just me but it just read a bit like it was one of his early movies. It’s a short story collection and I enjoyed a few of them, and there were some nice tricks with how the book is laid out, but just not my cup of tea.

I enjoy popping into the library every so often I seem to always find something that I’ve missed elsewhere or wanted to read, it’s a great resource that has suffered a lot from government austerity measures, so I’m pleased to support it.

I get to go back in the week ahead, return the books I have on loan and see what else they have for me.



After writing last week about reading the Shape of Water by Andrea Camilleri I was a little surprised to read his obituary, but interesting comments about the translation of Sicilian.


I finally got around to pickling some of the gherkins from the allotment this week.


Well that’s about all I have for this week. Who knows what’s going to happen in the week ahead, it may even be that it pans out according to plan!

Shaking It Up Some – TWTW # 22

It’s been a busy week that has been changing quite fluidly throughout, not a day passed where what was originally going to happen did actually come to pass. I had meetings and appointments cancelled, a funeral to attend that I hadn’t planned and the weather generally disrupting proceedings throughout like an interrupted cricket match. We got there in the end however, although the knock-on effect is that this week is a little busier than originally planned.


That said, there’s not a tremendous amount to write about. I did make some broad bean falafels, and I read “A Wizard of Earthsea” by Ursula Le Guin. The former were very tasty and the latter was a reread. I last read the Earthsea series when I was at school, about 11 or 12 years old. It stands up well, and if you are one or know an 11 or 12 year old I’d recommend it.


Much of the news cycle this week has been around the election of a new leader of the conservative party and by default the political leader of our Country – our Prime Minister. From the soundbites it sounds very much like whoever it is they will be putting the needs of their party above those of the Country.


I’ve been listening to Jonny Miller’s new podcast this week. I’m quite selective when adding new podcasts to my feed, as I often don’t manage to listen to all of them each week anyway. Adding a new one is a time commitment that I don’t often have. In this case I’ve listened to the first two episodes and I think I’ll hang around for the next one, and see how it goes.

I’ve also added Joe Minihane’s Floating podcast to my list this week, which I really enjoyed, and although there’s only one episode so far, it’s another one that I’ll keep at least until the next episode.


That’s it for me – hopefully more to talk about next week.

Broad Bean Falafels

img_20190612_140126_355I’ve had a really good year on the allotment with broad beans (fava beans). I overwinter my crop, so plant them in late October or early November and this year I’ve been harvesting since late May and they’re still going strong.

They make a nice vegetable on their own, particularly when they’re young and sweet, and they freeze well, but it is also nice to make other things with them.

I was looking through some of my recipe and gardening books and came across a recipe for broad bean falafels in Alys Fowlers excellent book “Abundance” (affiliate link). Her book is really about storing of produce, but it does contain some excellent recipes too.

I made this video following the recipe in her book, it’s really easy so worth a go yourself.

Caramelised Onion and Roasted Butternut Squash Soup

This is a lovely cuddle of a soup. Sweet and warming.

You’ll need:

  • A medium to large butternut squash
  • Two medium white onions
  • Demerara sugar
  • One to one-and-a-half pints of vegetable stock
  • Large bunch of parsley
  • Olive oil
  • Salt & pepper

Take the squash; peel, de-seed, and chop into small pieces. Place into a roasting tin with some olive oil and season well with salt and pepper, give this a good mix to ensure the oil, salt & pepper is covering the squash. Put into a preheated oven (gas mark 5), and roast until soft, turn once or twice. It should take about 20 – 25 minutes to cook.

While the squash is roasting, peel and chop the onions. Saute these over a medium heat in a pan with a little olive oil, as they start to brown add a large knob of butter. Once the butter has melted add enough brown demerara sugar to just cover the onions. Lower the heat and allow the onions to caramelise in the sugar. Make sure to stir regularly and don’t allow the sugar-onion mix to burn on the bottom of the pan.

Once the squash is roasted and soft (you can test with the tip of a knife), add it to the onion. Pour in enough vegetable stock (probably about a pint) to cover both and bring to the boil. Turn down the heat and simmer for about 10 minutes.

While the mixture is cooking, wash and coarsely chop and large bunch of parsley, and then add to the simmering mix.

Remove the soup from the heat and pour into a liquidizer (you may need to do this in batches) and blitz until smooth. Alternatively blitz in the pan with a hand blender (being careful not to splash yourself with the hot mixture)!

Return the now smooth mixture to the heat, and bring back to the boil.

Serve with crusty sourdough or bread of your choice.

Once cool this will keep in a refrigerator or can be frozen to enjoy at a later date.

Caramelised Onion, Feta & Beetroot Tart

At the weekend I was down on the allotment and dug the last of the beetroot from the plot (I wanted to dig over that part of the plot in preparation for the new growing season). There were quite a few good ones, but not quite enough to pickle or store for the longer term so I decided to make a tart with them.

I used a sheet of ready-made puff pastry (because that’s what I had), and greased and lined my quiche dish with it, as it takes approx half the sheet of pastry I cut the remainder into strips to add to the top of the tart once the filling was in.

I cut up two medium sized onions and gently sauteed them in a little olive oil, as they were browning I added some butter and once that had melted a tablespoon of brown sugar and allowed them to caramelise on a low heat.

I boiled the beetroot, and removed the skins and then sliced roughly into chunks.

Once the onions were ready I added them as a layer to the bottom of the flan and then tipped the beetroot and some roughly chopped feta on top.

I whisked up a couple of large eggs with approximately 100ml of milk seasoned with pepper and added this to the flan. Then topped off with the remaining puff pastry strips.

Cooked for about 40 mins at gas mark 6, until the milk / egg mixture had solidified. Served with some mixed green veg.

Making Jams and Jellies

It’s that time of year when the preserving pan comes out and I turn some of the produce from the allotment and elsewhere into preserves: jams, chutneys, jellies, and pickles.

I made some pumpkin and ginger jam (which always turns out more like a marmalade) and a first for me, quince jelly. For both of these I made videos of the process. You can watch these below.

Pumpkin & Ginger Jam

 

 

Quince Jelly