Tag: July

Seasonal Eating in June & July

British tomato season is upon us! They’ve come a long way since first being cultivated in South America in around 700AD – literally, as tomato seeds spent six years in a satellite orbiting Earth. In addition to being the base of loads of sauces, they’re full of vitamins and anti-oxidants, which almost certainly means pizza is a health food. At the very least, we can feel virtuous with dishes like basil tagliatelle with fiery cherry tomatoes or avocado, tomato, and goat’s cheese toast. For a more robust meal, look towards baked cod bruschetta with hot tomato & aubergine salsa, or if breakfast’s your thing, a Mexican hash brown stack. Continue reading →

Strawberry caprese cups

Stripped-back meals are the order of the day here at TDB HQ. It’s the best time of year to have that kind of constraint, with produce tasting good enough on its own that all it takes is a decent pairing and a sprinkle of salt.

That’s not to say that we’ll be without treats. You may have already noticed a new name around here – Sophie‘s recipes will be popping up regularly, and there are some beautiful bakes in the pipeline. I hope you all like chocolate!

Why so little time? Well, next month I’m leaving London. After nearly five years of sweaty tube rides, balanced out with access to gorgeous food and never being more than five minutes away from a coffee shop, I’m getting a train outta here. And then getting another train via London a couple of weeks later, but that’s not the point. Continue reading →

Rhubarb and rose tea cakes

The problem with these tea cakes is that it’s really easy to keep eating them. There’s no muffin case getting in your way and all these pretty little tea cakes are just lying around whispering ‘ooh [insert name here] why don’t you put the kettle on and eat us all?!’.

What? You mean your cakes don’t talk to you?

I jest of course but cake definitely finds a way to call to me in some way. I know how to be stronger and resist. If I make sure I get more sleep and eat well in the day then I can turn cake down but if I’m tired and hormonal then it’s every cake for himself.

These are the perfect no frills tea cakes. Whipping up the egg whites separately means the batter is much lighter. Rose and rhubarb is a wonderful flavour combination and one of my favourites. Continue reading →

Strawberry and pecan courgette cake

This courgette cake was a long time coming. Strawberry and pecan courgette cake // The Dinner BellThe cake stand in my kitchen had gathered dust. Perched atop the cabinets, it’s stood unloved since the Marvellous Night Circus cake, a state of affairs that 2012 me would never have predicted.

She also wouldn’t have predicted me being caught out with a cache of enormous courgettes that need eating.

Those ones went into courgette and Comté gratin (recipe tbc), but they got me thinking about courgette cake. When I said those words, people recoiled slightly, much like they did with avocado cake, but I’ve proven ’em wrong once and I’ll prove ’em wrong again.

This cake is perfect for this time of year, when strawberry season comes to an end, courgette gluts leave home gardeners desperately pressing the vegetable into the arms of visitors, and the clouds open to remind us that yes, we’ve had a delightful three days of summer but we are still in England, giving you just enough time to put the oven on and consider branching out into wearing sleeves again.

Continue reading →

In Season: July

H

appy July! *Looks out of the window*– it’s July, yeah? ‘Cause I’m wearing a long sleeved roll neck at the moment. Ah, home sweet (overcast) home.

The seasons are getting confused this year, not just for us (she says, as she coils a scarf around her neck) but for produce, too. Traditional seasons have been delayed, and, quite bizarrely, we now grow pak choi in Lancashire.

Just like asparagus, cherries in the UK this year have been slowed right down by the weather, meaning they’re unlikely to hit the shelves until late July. But that just means we can get ready for them now, right? Right.

As always, you can find a full rundown of what’s in season each month here! Continue reading →

Rhubarb, strawberry & almond crumble

1 Comment

There are two topics when it comes to desserts that I’ve found will split people: the ideal dessert menu (up to two chocolate options, at least one lemon option, and a soft choice for brace/denture wearers – anything after that is inconsequential) and the perfect crumble.

It’s a surprisingly divisive dessert, when you get down to it: you can’t deviate much when it comes to a pie, but when it comes to this particularly British pudding, “crumble” can be both its name and what happens to your relationship with your best friend when you realise they’re devoted to some white sugar based sandy monstrosity. Don’t even get me started on a mushy apple filling.

Why yes, I do have strong feelings on this. How could you tell?

Any crumble is a marriage of flavours. The fruit layer, the one that diminishes any (badly placed) feeling of guilt over the butter, will inform the nuances of the crumble itself: the sugars; the spices; the nuts. 

That layer of virtuousness, for me, is a vehicle – an excuse – for a thick layer of lightly spiced topping, made up equally of crumbs, oats, and little balls of what is essentially shortbread. Continue reading →

Spicy spring pasta with spinach and pea pesto

Did I add those ingredients just so I could have a fun title? I’d be lying if I said it wasn’t part of the equation — but mostly it’s about the snuck-in secret veggies, because there’s something weirdly satisfying about being able to tick off your five a day very swiftly by whipping up spinach and pea pesto.

Spicy spring pasta with spinach and pea pesto // The Dinner BellWhat can I say? I lead a thoroughly rock ‘n’ roll lifestyle.

Honestly, this week we’re all craving green things, whether it’s because we’ve acquired a lot of chocolate or just down to the brighter skies that come with switching the clocks back, (although that always seems to mean losing an hour’s sleep).

But it’s time for fresh starts, again, and rediscovery — the “tomorrow” we were awaiting the arrival of before it’d be sensible to look to getting in shape is here. And so we shake off the darkness of winter, peeling it away like soggy shoes after a rainy commute, and we dig into recipe books, reminding ourselves what vegetables look like, and we chuck in some extras.
Continue reading →

Double chocolate raspberry tart

1 Comment

Y

ou know what’s a great idea in 30C summer heat? Laying around in the sun with a good supply of drinks. You know what’s not such a great idea? Making pastry.

So naturally, on Saturday afternoon/evening, the scene was me standing in my kitchen, swearing at an uncooperatively melty pastry case while I desperately tried to cool myself and it with a standing fan positioned next to us. Continue reading →