Too hot or too cold?

I know that food blogging has become de rigeur over the past few years, but it was still a surprise to find out that my new (well last year’s model) point and shoot camera comes with a special ‘food’ setting. What’s more, it has colour adjustment to allow you to change the colour of your photo to allow for local lighting conditions. Here is a sample showing the one cup of coffee on the five settings.

The five settings on my new camera's food setting to adjust the 'temperature' of my photos.
The five settings on my new camera’s food setting to adjust the ‘temperature’ of my photos.

What will they think of next!

Speaking of food blogging, our last post on the beans and zucchini recipe was post number 450, starting in October 2009!

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Local Harvest Challenge

In advance of next week’s Local Harvest Challenge, Sunday 6th April — Saturday 12th April 2014, where everyone is encouraged to eat locally, support local and organic farmers and businesses, and discover the face behind your food, I have a simple recipe for a veggie side dish. Zucchini and Green Beans with Mint.

This dish was made by Antonio Carluccio when he was a guest of Poh in Series 1 of Poh’s Kitchen (The recipe is in the Poh’s Kitchen, My Cooking Adventures book).  I caught a repeat of the episode this week and as we are still harvesting beans and have a truck load of zucchinis in the garden this dish was too easy to pass up.

Beans and Zucchini with Mint, ready to serve.
Beans and Zucchini with Mint, ready to serve.

200 grams of beans, with the ends trimmed
300 grams of zucchini (courgette), cut into 15 cm lengths, about as thick as your thumb
3 cloves of garlic roughly chopped
1 small bunch of mint, chopped, (I’d probably put a bit less rather than more)
1/4 cup of olive oil
1 tablespoon of white wine vinegar or juice of half a lemon.

Boil the zucchini and beans in water (salting optional) for 15 minutes or until tender when tested with the tip of a sharp knife. Drain the veggies then add the mint, drizzle over the oil and vinegar/lemon juice. Mix and allow to sit. Carluccio suggests leaving them at room temperature for half an hour before serving. Too easy!

An alternate serving suggestion is to cook up a big mess of these zucchini and beans and then eat them with some good crusty bread to sop up the juices.

We ate ours with some of our carrots, oven-baked potatoes (not ours) and some pork chops from the free-range pig that we ordered last winter.

The finished dish served with pork chops, roasted potatoes and carrots.
The finished dish served with pork chops, roasted potatoes and carrots.

BTW if you sign up for the Local Harvest Challenge you can see the photo we took picking feral apples several years ago on their site.

See the 2012 Challenge Participants Blogs