Fresh Parsley salad - Allotment recipe

It is early spring, and I often daydream about my allotment and the abundance of  lovely greens it provided. Summers call for a refreshing change, and for me, that means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes, and crunchy cucumbers. It's a welcomed break from heavier dishes.

As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring 😊

Ingredients:

 1 bunch fresh parsley, finely chopped

1 bunch mint leaves, finely chopped

2 ripe tomatoes, diced

1 small red onion, thinly sliced

1 small cucumber, diced

2 cups iceberg lettuce, shredded

Lime juice

Crema di Balsamico, for drizzling

Salt and pepper, to taste

Method:

 1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber, and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and mint, dice the tomatoes and cucumber, thinly slice the onion, and shred the iceberg lettuce.

 2. In a large mixing bowl, combine the chopped parsley and mint, diced tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss gently to mix everything evenly.

 3. Season the salad with salt and pepper as well as lime juice according to your taste preferences. Toss again to distribute the seasoning evenly throughout the salad.

 4. Just before serving, drizzle the salad with Crema di Balsamico, adding a sweet and tangy flavor that complements the freshness of the vegetables. Start with a small amount and adjust to your liking.

 Serve: Transfer the parsley salad to a serving dish or individual plates.

 Enjoy: Serve this fresh and vibrant parsley salad as a side dish to accompany your favorite main course or enjoy it on its own as a light and healthy meal. 

Enjoy!

Purslane tzatziki yogurt dip - allotment recipe

Purslane - finally, I've discovered the name of this vibrant green herb that brings so much flovour to our beloved Kurdish perpina yogurt dip. In Swedish, it goes by the name "portlak", it took me quite some time to find the name. I searched under terms like edible succulent, due to its resemblance to succulents.  

But, the mystery is solved! This peppery delight is known as purslane. While it may be considered a weed in some regions, here in Sweden, we cultivate it in our allotments and gardens. It's become a stable in our summer recipes, perfect for serving chilled alongside bread for dipping. And to preserve its freshness, I often freeze a portion to enjoy during the winter months. 

Ingredients:

1 onion

2 small cucumbers

2 tbsp chopped mint

2  cups of chopped purslane

garlic powder

dill

parsley

salt

Method:

1. Begin by chopping the onion, cucumber, and purslane, then combine them in a mixing bowl.

2. Season the mixture with garlic poweder, dill, parsley, and salt, adjusting to taste as needed. 

3. Serve your purslane dip as a flavourful side dish or alongside toasted bread for a simple and satisfying snack.

Enjoy!

Sautéed chard and sugar beet leaves with eggs - allotment recipes

As I strive for a healthier lifestyle, I've been making conscious efforts to cut back on unhealthy eating habits and reduce my meat consumption. One way I'm achieving this is by incorporation more greens from our allotment into my meals. Today, I'm sharing a recipe that holds a special place in my heart - it's one my mum used to prepare for us during leisurely Saturday breakfasts at home. This dish is a staple of Kurdish breakfast cuisine and brings back fond memories of family gatherings around the table. 

 

This recipe is wonderfully straightforward, making it ideal for any time of the day. In fact, it served as my dinner tonight. I used chard and sugar beet leaves, along with onions harvested from my allotment. The flavour truly shines when you opt  for organically grown vegetables, elevating the taste to a whole new level. 

While chard and sugar beet leaves are my greens of choice for this recipe, spinach serves as a worthy substitute when these aren't readily available. 

Ingredients:

chard leaves and stalks

sugar beet leaves and stalks

1 onion

3-4 eggs

salt and pepper

paprika and curry powder

oil

 Method:
1. Begin by chopping the onion and the leaf stalks. In a frying pan, heat a few tablespoons of oil over medium heat and sauté the chopped onion and stalks until they are soft and golden. Add the chopped leaves to the pan and season generously with salt, pepper, paprika, and curry powder.

2. Once everything is well-cooked and seasoned, crack the eggs into the pan and mix them with the vegetables. Taste and adjust the seasoning if necessary.

3. When the eggs are fully cooked, serve the dish with flatbread for a hearty meal. Alternatively, enjoy it on its own. You'll find yourself making this dish time and time again—it's a delightful and unique twist on the classic omelette. The mild, almost sweet taste of the chard adds a lovely flavor dimension without any bitterness. 

Enjoy!

Green salad - allotment recipes

Today, I'm sharing a simple yet special recipe straight from my allotment. While this green salad may appear typical at first glance, it holds a special place in my heart. Using freshly picked vegetables and herbs from my own organic garden elevates the flavour to a whole new level, surpassing anything store-bought. 

For this salad, I incorporated the following allotment treasures:

mild green chillies

mint leaves

fresh thyme

parsley

cucumber

The only store-bought ingredients were olive oil, tomato, and iceberg lettuce. To add a tangy twist, I included  some Italian salad seasoning and a drizzle of pomegranate molasses. 

This salad was delightful on its own, but my hunger led me to create a side of my hubby's yummy humus. He simply jazz up all ingredients in a food processor: a can of chickpeas, 3 tbsp tahini, 1 tbsp Greek yogurt, paprika powder, garlic powder, salt, and olive oil. Served with flatbread. 

As I savored each bite, I couldn't help but appreciate the sweat, tears, and effort that went into fixing and growing my allotment, where I spend countless hours nurturing these greens to perfection. We enjoyed this vibrant spread with flatbread and olives, a testament to the love and dedication poured into our homegrown delights. 

Enjoy!

Herbs and vegetables from our allotment

A big dream my hubby and I share is to grow our own herbs and vegetables in our own garden someday. Since that dream seems somewhat far away at the moment, we've decided to take a step towards it by getting an allotment!

We cherish every day spent in our allotment, despite the hard work and long hours it demands. It's a wonderful way to spend our lovely summer together,  and it brings great joy to our kids too.

Recently, I harvested some vegetables from our allotment, and I can't wait to use them in various dishes and recipes. The lovely chard will be perfect for making dolma (iprax) along with vine leaves. We usually chop off the leaf stalks and fry them with onions and eggs for a delightful breakfast. I also like to layer them at the bottom of the pot when I cook the dolma; it prevents it from burning and adds a delicious flavor.

Next, I harvested some mint, which is versatile and works well in salads. Likewise, the cucumbers from our allotment are wonderfully crunchy and leave that refreshing taste in your mouth. To me, that's the sign of a great cucumber! I've also added the very mild chilies to my salad and used them in various stews, chilies, and soups I've recently prepared.

As for the plant on the left, we call it Tolik in Kurdish, but I'm still trying to figure out its English name. It has pink and purple flowers and beautifully shaped leaves. We usually chop it up and fry it with onions and eggs for breakfast. I'm excited to create all these lovely dishes using our homegrown produce.