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The Edible Flower

Fork to fork eating in Northern Ireland

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From the Ground: An Ode to the Humble Turnip @ The Ulster Folk Museum, 10:30am, Saturday 6th November 2021 [SOLD OUT]

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No salad bags this week folks - we are having a wee break.

To India for dumpling #41 - these are batata vada (or bonda in Southern India) - a spiced potato dumpling coated in a thin layer of chickpea (gram) flour batter.

It’s traditional Irish/British cuisine for dumpling #40 with these suet dumplings. These are the type of dumplings I grew up eating and probably until I went to University in a England were the only type of dumplings I knew of. My Mum would often make a batch to pop on top of a stew or casserole.

Sometimes I get a recipe itch - an idea for something I want to make that won’t go away. I’ve had such an itch for a month or so that a courgette and lemon cheesecake would be a good idea. Sometimes I wake up at night thinking about these ‘itchy’ recipes and then I know I have to make them if I want to get a good nights sleep again.

Onward with dumpling #39 - these are inspired by @zuzazakcooks post last week for #pierogiday when she showed photos of lots of different pierogies with coloured wrappers. So I thought I’d have a go making pink dumplings by colouring the dumpling dough with beetroot. The colour was amazingly pink before I cooked them but turned out more of a dark reddish brown once steamed.

Yesterday @edibleflower_grows and I have been in a relationship for 19 years! And we’ve now been married (civil partnered) for more than 11 of those years. Definitely an opportunity to gratuitously post a wedding picture!

Twit Twoo

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