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Ruth's kitchen Ely | Allotment harvest

Allotment harvest

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Ruth's kitchen Ely | Allotment harvest | ruthskitchen.wordpress.com Reviews
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Allotment harvest
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10 stuffed onions
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Ruth's kitchen Ely | Allotment harvest | ruthskitchen.wordpress.com Reviews

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Allotment harvest

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August | 2013 | Ruth's kitchen Ely

https://ruthskitchen.wordpress.com/2013/08

Ruth's kitchen Ely. About Ruth’s Kitchen. Archive August, 2013. Lemony Linguine with Smoked Salmon, Samphire and Cherry Tomatoes. Home from my travels and inspired by a blog from a young, single mother living on benefits, who feeds herself and her child for 10 per week ( http:/ agirlcalledjack.com. I bought some at the market on Saturday and a rainbow trout to go with it. The trout cost just 1.70 compared to salmon, which was 7 for the same amount! 100g smoked salmon, chopped (or use smoked salmon pieces).

2

What to do with all those carrots! | Ruth's kitchen Ely

https://ruthskitchen.wordpress.com/2011/08/01/hello-world

Ruth's kitchen Ely. About Ruth’s Kitchen. What to do with all those carrots! I’ve now harvested all the carrots I planted in the spring. I pulled them, removed the tops and put all the perfect, undamaged ones in tubs in wheel-shaped layers, with layers of compost. They should last into the winter. It was such an enjoyable job! There is nothing to beat the smell of carrots as they come out of the ground. They looked so beautiful as they went into the tubs. Cream of Carrot and Potato Soup. 1 potato, chopped.

3

Lemony Linguine with Smoked Salmon, Samphire and Cherry Tomatoes | Ruth's kitchen Ely

https://ruthskitchen.wordpress.com/2013/08/27/lemony-linguine-with-smoked-salmon-samphire-and-cherry-tomatoes

Ruth's kitchen Ely. About Ruth’s Kitchen. Lemony Linguine with Smoked Salmon, Samphire and Cherry Tomatoes. Home from my travels and inspired by a blog from a young, single mother living on benefits, who feeds herself and her child for 10 per week ( http:/ agirlcalledjack.com. I decided to get organised and make weekly meal plans with a budget of 30 per week for two people plus the occasional guest. With the money I save, I can buy some items every week to donate to the local food bank. 2 3 cloves garlic...

4

Globe Artichokes | Ruth's kitchen Ely

https://ruthskitchen.wordpress.com/2011/08/09/globe-artichokes

Ruth's kitchen Ely. About Ruth’s Kitchen. Artichokes can be a bit intimidating but they are actually a wonderful food for children! My girls always enjoyed the ritual of eating them – pulling off the leaves one by one and dipping them in melted butter and garlic, or vinaigrette, scraping off the fleshy bit with their lower teeth – and then the peril of getting a mouthful of the nasty choke! I had such a good harvest this year, I decided to try something a bit more ambitious! Jane Grigson says that the ta...

5

And at last: Tomatoes! | Ruth's kitchen Ely

https://ruthskitchen.wordpress.com/2011/08/07/and-at-last-tomatoes

Ruth's kitchen Ely. About Ruth’s Kitchen. And at last: Tomatoes! I’ve always loved tomatoes. When I was very small, my grandmother would make me tomato sandwiches to take to school for lunch. Made with soft white bread and butter and a little salt, they would be all squishy by the time I ate them and I loved them like that! Later in Jordan, I would buy tomatoes from the market, sprinkle some salt on them and eat them like apples, all day! Here’s one of favourite tomato recipes:. 2 slices of white bread, ...

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polychromatickitchen | polychromatic kitchen

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Recipes for nutritious, real food. Baked Tofu – Happy Turkey! Asymp; Leave a comment. Oh, hi there! I’ve crawled out of hibernation to share instructions for a great American hippie-vegetarian classic: seasoned, baked tofu! I make this for large dinner gatherings where turkey or ham tend to be the main course, like Thanksgiving, and people often ask how it’s done. It’s so easy, much easier than many of the side-dishes on the table! 2 blocks of Firm Tofu (about 1 pound each). 1 teaspoon powdered ginger.

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Ruth's kitchen Ely | Allotment harvest

Ruth's kitchen Ely. About Ruth’s Kitchen. What to do with all those carrots! I’ve now harvested all the carrots I planted in the spring. I pulled them, removed the tops and put all the perfect, undamaged ones in tubs in wheel-shaped layers, with layers of compost. They should last into the winter. It was such an enjoyable job! There is nothing to beat the smell of carrots as they come out of the ground. They looked so beautiful as they went into the tubs. Cream of Carrot and Potato Soup. 1 potato, chopped.

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