Pot, pan and pickle- recipes using your harvest

I thought a thread on how we are using our harvest might be useful.

@CanadianLori , your chilli bread/ cakes/ whatnot recipes here pretty please, they sound wonderful


Pickled walnuts sound interesting, @On the Levels and @pete , how are yours getting on?
Pickled walnuts

 

Beetroot Disney Princess orzo pasta caserole:

Ingredients:
Beetroots, grated
Carrots or any other spare root veg, grated
Orzo pasta (the one that looks like rice)
Garlic, chopped
Chicken stock
Cream cheese

Method:
Peel and grate the roots (loads of fun with juicy, eternally staining fresh beetroot ), boil the stock and chuck into an oven dish with Orzo pasta, about three fistfuls of grated roots per one fistful of pasta.

Cover with hot chicken stock and bake in medium oven until the pasta is nearly there, about 40 minutes.

Taste, throw in the cream cheese, mix well and let it bake for 20 minutes or so.


This is the base recipe, always lovely on it's own or as a side to salty meat such as gammon. Blue cheese, feta, loads of parsley and so on go very well for variation. Freezes well.

Apologies, the photo is after the Attack so not very pretty- we were hungry!

 

I used to have a little pickle and chutney business (i did win 7 Great taste awards!!),
This is a lovely seasonal recipe
https://www.wildfooduk.com/wild-food-recipes/hedgerow-jelly/

 

Kohlrabi remoulade:

Ingredients:
Kohlrabi
Creme fraiche
lemon/ lime juice
Mayonnaise
salt

Method:
Peel and grate the kohlrabi. Mix with the rest of the ingredients, taste and let rest in the fridge for a moment.

Absolute winner with fish, in particular with the fish&chips kind. Also very good in ham sandwiches.

 

@Selleri haven't tried the pickled walnuts yet. Your recipe for kohlrabi looks like I could use this if only the rabi would bulk up!

 

Got a good recipe for picallili? Mine is always either too thick or too thin!