A RECIPE FROM THE KITCHEN GARDEN....

July and August brings an abundance of fruit and vegetables from the Kitchen Garden, and with the amazing never ending summer temperatures we have been having, things have been particularly prolific!  

Eating organically and local, whenever possible, has always been so important to me.....and that's really my driving force behind having my own kitchen garden.  My mother always ran a productive kitchen garden at home while I was growing up and it is something I just automatically started as a young wife and mother thirty years ago.  Starting with a modest patch at our first cottage all those years ago, and now a larger 'Potager' with raised beds, that we created ten years ago when we built our home and started developing a blank canvas of a garden.

I admit there are days when the early season preparation of back breaking digging, mulching (ok 'Mr. W' is a star when it comes to help with this!) and never ending weeding do take its toll, but are far outweighed by the wonderful satisfaction of effectively having your very own 'Farm Shop' just meters from ones back door.

Knowing that we and family and friends are eating something so pure and nutritionally bursting with goodness, is what inspires me constantly year after year to keep loving my little plot. 

This summer's high temperatures have brought the joy of eating outside almost every day in recent weeks under the cool of our vine pergola.  Salads,  light dishes of grilled fish or chicken and especially cold soups have been what we have been craving in the heatwave.

With a huge glut of daily cucumber pickings from the greenhouse, I was in search of ideas other than just using them in salads!  Amongst juicing them with celery and apple in the mornings, making this delicious chilled cucumber soup has been the perfect light and cooling lunch.

After posting this on my Instagram @sophiahomeandlifestyle recently, I received so many requests for the recipe, so here it is....super easy and no cooking required!

COLD CUCUMBER SOUP WITH YOGHURT AND DILL

2 large Cucumbers, peeled 

2 cups of greek yoghurt

Juice from 1/2 a lemon

1 small shallot

1 garlic clove

1/2 cup dill

1/2 cup flat leaf parsley leaves

2 tablespoons tarragon leaves

1/4 cup olive oil plus more for drizzling

salt

white pepper

1/2 red onion chopped

peeled prawns for garnish (optional)

***

In a blender, combine cucumber, yoghurt, lemon juice, shallot, garlic, dill, parsley, tarragon and olive oil.  Blend until smooth and season with salt and pepper.  Cover and refrigerate for at least 8 hours or overnight.

Serve in bowls, garnished with red onion, extra diced cucumber and a drizzle of olive oil.  A few cooked peeled prawns are optional but for me make this extra special!

***

Super delicious and yes, it really is that easy?!

Bon Appétit 

Sophia xx

AN AUSTRALIAN INSPIRED BRUNCH RECIPE...

PHOTO: SOPHIA HOME

'BRUNCH'....that lovely, yummy mix of breakfast and lunch, that for me, conjures up thoughts of lazy weekends after a bit of a lie in, with no rushed agenda.  A meal to linger over with the weekend papers and to savour. A touch of breakfast but combined with lunch, and substantial enough to combine the two and keep you going until supper time. A chance to experiment with ingredients that cross the two perfectly.

On my recent trip to Australia at the start of the year I had brunch inspiration aplenty.

  Noone does brunch quite like the Australians, and combined with sunshine and ideally a beautiful ocean view, you have pretty much a meal experience made in heaven!

Of course, no good brunch menu would leave out the holy grail of ingredients (in my book anyway!) that is the Avocado.  The Australians invented Avocado on toast and introduced the rest of the world to the idea.  Putting all jokes aside about 'Millenials spending all their money on Avocado on toast rather trying to save for a house deposit' (as a mother of three of them, I think this comment is grossly unfair!), Avocados are not only delicious and versatile, but jam packed with nutritional goodness. Containing more potassium than bananas, loaded with heart healthy monounsaturated fatty acids and fiber, cholesterol lowering, packed with vitamins K C B5 B6 and E and minerals.  Avocados really are a power house of goodness.  Also amazing for the complexion!  There are just too many reasons not to include them in your daily diet.

So back to my recipe!  

Mr. W and I came across this delicious dish on our first morning in Sydney, while staying at 'The Establishment Hotel' and went on to have it three times in the five days we were there. Yes, it was that good! So was the hotel by the way...

If you love Burrata, the silky smooth and fresh Italian cheese made from Mozzarella and cream, you're going to love this even more.

AVOCADO, BURRATA AND CHILLI TOMATO SALAD

Ingredients:

(For two people, but just double up or halve as appropriate)

Sauce:

200g tinned tomatoes

I garlic clove

1/2 fresh chilli or teaspoon dried chilli flakes

salt and pepper to taste

pinch of sugar

To accompany:

One ripe Avocado

2 fresh Burrata cheeses

Cherry tomatoes

2 slices pancetta or other cured italian ham

Pinenuts

Coriander or herbs of choice

Drizzle of extra virgin olive oil

Fresh chilli or chilli flakes

Toasted sourdough to serve.

Start by simmering tinned tomatoes with crushed garlic and chilli to reduce.  Season with salt, pepper and a pinch of sugar. When cool, drizzle around the outer edge of two plates or wide bowls.  Place halved cherry tomatoes on top of sauce around outer edge. Place burrata in centre of each plate, along with avocado cut in to slices.   Fry or bake pancetta slices until crisp and place on top and scatter pine nuts and coriander sprigs. Finally drizzle with extra virgin olive oil and extra chilli if you particularly like things spicy.  Toasted sourdough slices are particularly yummy with this, especially for when you break in to that amazing gooey burrata!

So there we are....so simple and absolutely delicious.  Not just for 'brunch' but perfect for any time of day....

Bon appétit!

Sophia xx

HOME GROWN TREATS...Stuffed Courgette flowers.

One of the joys of growing our own abundance of organic vegetables, is the opportunity to grow things that are difficult to find in the shops, and if you can, infinitely fresher.  Nothing beats freshly picked vegetables from the garden and that to me is a true luxury!

One of my absolute favourite examples of this is baby courgettes and more specifically, the beautiful flowers that are attached, which are perfect for stuffing with something delicious and then rolled in panko breadcrumbs and gently fried in olive oil.

The recipe I am sharing today is courtesy of my daughter Georgie (Instagram @georgies_kitchen) and is one of our absolute favourites!  Stuffed with a white crab meat mixture, it will surely be a hit for any seafood fans among you.

Ingredients:

(makes approx enough to stuff 10 courgette flowers)

10 courgette flowers (with or without baby courgette attached)

200g white crab meat

mayonnaise (enough to bind mixture)

tbsp capers

tbsp cornichons chopped

1 small red chilli, deseeded and chopped

herbs of choice (I like tarragon and mint) chopped

1 egg whisked

panko breadcrumbs

***

Mix above ingredients, minus the egg and breadcrumbs, together in a bowl.  Spoon mixture in to flower heads to fill, and twist the top to enclose.  Dip each flower in egg mixture and then roll in breadcrumbs.  Shallow fry flowers, and courgette if attached, in olive oil until crisp.  Lovely as a summer starter or as part of a main course with salad.

Sadly these were devoured before I had a chance to photograph the finished result!  Do try them, they are absolutely delicious!

Bon appétit!

Sophia xx

CANAPÉ INSPIRATION...

Cucumber, horseradish, crab and pickled daikon

With Christmas and the festive run up to it just a few weeks away, many of us may be looking for  food and entertaining inspiration.

Whether for the big day itself, or if you plan to have a few friends and neighbours in for drinks in December, it is always lovely to make guests feel welcome with a little something delicious with drinks, other than the standard bowl of crisps or nuts!  I personally always feel particularly welcome when a host has made that little bit of effort with something yummy and appealing to the eye on first arrival.  It keeps hunger at bay over drinks, and certainly sets the tone for what is to come.

Watermelon and miso prawns with edible viola flowers. 

With a daughter who works as a private chef, I am constantly inspired by the food she produces.  Every time I get in a 'cooking rut' (does anyone else feel like that at times?!) I call her up to inspire me and get me out of my predictable cooking zone and try something new or that little bit more imaginative. 

Canapés are Georgie's favourite things to prepare for client parties and certainly my favourite thing to eat.  In fact I could possibly live on them!

Delicious little morsels of one bite heaven that look visually lovely too.  Here are a few ideas, created by Georgie, to whet your appetite....

Crab and chipotle tacos. 

 I shall certainly be incorporating one or two of these gorgeous ideas on the big day itself instead of a starter.  (or maybe just cheekily cheat and get 'darling daughter' to whip them up?)  Perfect of course with a glass of something cold and bubbly!

Sweetcorn frittas with guacamole and seared sashimi tuna, with red amaranth.

Crab, horseradish and cucumber gazpacho toasts.

Truffle crostini with celariac remoulade and lightly seared fillet of beef.

Mini poppadums with sweetcorn chaat, tandoori chicken and micro coriander.

Beetroot macaroons, goats cheese mousse and micro mint.

Here below, Georgie has passed on the recipe for these delicious 'Carrot and cumin frittas' with goat's cheese, pine nut and dill.  Thinking about it, they would have been perfect for recent Halloween, as they remind me of little mini pumpkins....next year!

Ingredients:

3 carrots

1 egg

1 tsp toasted cumin seeds

1 tbsp chopped coriander

1 tbsp plain flour

Dip:

1 log of soft goat's cheese

1 tbsp greek yoghurt

50g toasted pine nuts

1 handful chopped dill

Method:

Grate carrots or shred in a food processor.  Mix carrots with all other ingredients and mould in small rounds.  Heat 2 tbsp of oil in a pan and cook until golden, turning to cook evenly.  Mix the dip mixture in a food processor and place a small amount on each of the warm fritters.  Garnish with a little dill and edible viola flowers.

Healthy and delicious...

Bon appétit!

Sophia xx

Ps.  For more food inspiration, or to make an enquiry, check out 'G's Kitchen' on Instagram @georgies_kitchen

A SUMMER LUNCH...

We love to entertain here at home....especially in the summer months, when we can all enjoy the garden too, English weather permitting of course!

  I especially like to mix our children and their partners and friends, with our own friends and just love the dynamics of mixing the generations!

A couple of weeks ago, with twenty-four family and friends due for lunch, it was with happiness and relief that we woke early to blue skies and sunshine!  My plan to seat everyone outside, down one long table was going to work.

With a useful collection of trestle tables that we have to hand, and hired chairs, crockery, cutlery and glassware, lunch on this scale is easily organised....not to mention, the saving on washing up!  (so love our hire company, for collecting everything used!)

Entertaining should be fun and relaxed, especially for those hosting.  Noone enjoys seeing a frazzled host or hostess!   The joy of summer food, especially at lunch, is that it can be served cold and prepared ahead, leaving more time to enjoy the company of guests.  

Having said all this, I have a big confession to make....on this occasion, I cheated!  

Yes, this summer lunch was super relaxing for Mr. W and I, as we enlisted the help of our wonderful daughter Georgie to prepare the food.  As a talented (sorry, proud Mum!) and in demand 'Private Chef' working in London and abroad, (follow her on Instagram @georgies_kitchen) it was such a treat to enjoy her delicious canapés and yummy, fresh and innovative lunch dishes.

Flowers for the table were dictated by what was good for picking in the garden....tall glasses of white Hydrangea and vases of brightly coloured Budlea, Zinnias and  Calendular and a large jug of Lizianthus brightened the table....

White bunting strung beneath the pergola and adjoining gazebo...

A large bucket and jardinieres filled with ice for white wine, rosé and mineral water....relaxed and fun for guests to help themselves.

Simple place cards, attached to freshly picked Rosemary...

For me, the table setting is the fun part!

One of the delicous canapés we enjoyed pre lunch...crab and wasabi mayonnaise with edible violas.

Three of the gorgeous salads to accompany the delicous fillet of beef...

Sadly we were all too busy having fun, to photograph the rest of the delicous food.  I hope to share some of her delicous salad recipes on the blog soon with you though!

We weren't the only ones to enjoy this perfect summer day....there were of course, two very happy dogs who just love having all the family home!

Happy days.....

***

How do you like to entertain family and friends?  Do you have any tips or traditions that you enjoy? I would love to hear!

Wishing you a happy week,

Sophia xx

A FAVOURITE SATURDAY LUNCH...

Good Morning, and a happy start to the new week to you all!  

Where did the weekend go to? It just flew past!

 Not the greatest of weather here in Kent, so a rather lazy couple of days was spent mainly relaxing by the fire, and with one of our brood home for the weekend, I was one happy Mumma.  

Weekends are a time when I usually like to use the extra time to experiment with new recipes, but there are also times when I just want to keep things easy and prepared ahead and to stick to things I know we love to eat....leaving more time to do other things and to spend more time together.

One of my absolute favourite 'get ahead' meals is this version of Italian 'Aubergine Parmigiano.  My idea of comfort food, which I have tweaked a little to be a healthier version of the original.

Rich a creamy, but with using low fat creme fraîche....not that you would know it!

Using lovely fresh tomatoes...

Beautiful Aubergines...

Layered up in a favourite dish, with herbs, creme fraîche and parmesan....

It is the perfect one dish lunch or supper, served along side a large green salad...

Made the day before, all that is needed is to pop it in the oven for half an hour...

Leaving more time to stick my feet up by the fire with the weekend papers and the family....and maybe a weekend glass of wine!

(I spy a small dog who is on the scent of something....probably this yummy lunch?)

'AUBERGINE PARMIGIANO'

(Serves 4 - 6 depending upon how hungry or greedy everyone is!)

6 - 8 Aubergines

10 medium tomatoes

1 clove of garlic

Olive oil

1 large tub of créme fraîche (full or half fat)

Bunch of herbs of choice (chives and tarragon work particularly well)

Parmesan cheese

Salt and Pepper

Start by slicing aubergines in 1cm rounds and roasting in oven with olive oil until soft.  Meanwhile, chop tomatoes and fry with minced garlic, then season well.  Heat créme fraîche in a separate pan and allow to bubble and reduce by a third then remove from heat.  Add two tablespoons of freshly grated parmesan and the chopped herbs.

Alternate layers of aubergine and the cooked tomatoes in a dish.  Finally pour over the herb créme fraîche sauce.  Add extra parmesan over the top to finish.  Leave to settle for 30 minutes, and for the flavours to develop and then place in a hot oven for 30 minutes to cook until hot and bubbling.  Not essential, but toasted pine nuts make an extra yummy topping at the end.

So easy and seriously delicious....bon appétit!

***

I am off on my travels later this week!

Super excited to be exploring the stunning Norwegian Fjords with my mother and sister for a few days.

  Join me on Instagram @sophiahomelifestyle to share what promises to be a beautiful and inspiring trip, as we take in amazing scenery on the famous 'Hurtigruten' boat trip, in search of the Northern Lights....and I shall of course, look forward to sharing a full blog post on my return.

Wishing you a happy and inspiring week....

Sophia xx

A SUNNY EVENING AND A DELICIOUS TREAT...

ALL PICTURES: SOPHIA HOME

What a treat it was for us to have an impromptu visit from our daughter Georgie last Thursday evening.  With a busy schedule working as a Private Chef based in London, it was rare and lovely that she had a free evening to pop down to Kent to see us for the night.  

It was a beautiful sunny, warm evening, and so lovely to finally get all the furniture and cushions out on the deck.  Summer had started!

What an added treat that Georgie also wanted to cook for us....even on her day off!                                                            

A selection of her Asian inspired recipes were on the menu....as you can see below, we were not the only ones eagerly awaiting our dinner...Kiki our Cockerspaniel not only loves Georgie, she also loves her food...what dog doesn't?

What a dinner it was!

Lightly seared tuna, with herb, chilli and tomato salsa, with a crisp and crunchy fresh salad of radish and spring onion, with edible flowers.

Marinated scallop sashimi with grapefruit and basil....so fresh and delicate.

Lastly, the most delicious tamarind marinated rack of lamb chops, with an incredible lime, asian slaw.

A fabulous feast, cooked by a fabulous daughter....who more than deserved that glass of chilled rosé!

If you would like more of Georgie's fresh and healthy culinary inspiration, do click on the link, and check out her lovely new blog G's Kitchen

For 'G's Kitchen' private catering services, please email all enquiries to:

georgieskitchen@hotmail.com

***

I do hope the sun in shining where you are today?

Wishing you a happy day ahead!

Sophia xx