Cucumber and Tomato Salad with Fresh Dill

1 cucumber
300 g small vine tomatoes
150 ml soured cream
1 heaped tsp German mustard
1 bunch fresh Dill
juice of 1/2 lemon
2 tsp extra virgin olive oil
sea salt
freshly ground black pepper

Optionally peel the cucumber. Cut in half and cut the halves again lengthways. Using a teaspoon scoop out the seeds. Cut into 5 mm thick slices and place into a bowl. Quarter the tomatoes and add to the bowl.

Make the dressing and finely chop the dill. Combine and dress the salad. If possible leave to marinate at room temperature for 15 - 30 minutes.

Herb Mash

I love mash, particularly in winter and when I make it I make lots of it so it can be pan-fried the next day or the day after.

1 kg baby potatoes, unpeeled
sea salt
freshly ground black pepper
250 ml warm semi-skimmed milk
3-4 tbsp extra virgin olive oil
nutmeg
1/2 bunch parsley
1/2 bunch dill
1/2 bunch tarragon
1/2 bunch coriander
or any herbs you like

Baby potatoes have a very thin skin that can be left on. But if you don't like skins on potatoes peel them. Cook in salted boiling water for 15-20 minutes depending on size. Add black pepper, too.

Chop the herbs and set aside.

Drain off the cooking water but catch it, particularly if you don't like using milk. You'll need it to make the mash creamy - unless you want to use huge amounts of olive oil. :)

With a potato masher start breaking up the potates, add the milk and olive oil and work into a smooth or chunky purée. Season with pepper and a touch of nutmeg. Check the seasoning. Lastly, add the chopped herbs, stir and serve.

Pan Panache #2: Rice in the Pan

I actually made twice the amount of the rice from this recipe so had enough left over for a quick meal for two a couple of days later. Sorry, there is no picture, we were too hungry ;)

rice for two
garlic flavoured extra virgin olive oil
350g mushrooms, sliced
1 bunch spring onions sliced - these were from the organic box and tasted fantastic!
freshly ground black pepper and salt to taste
fresh chopped herbs (basil, rocket, coriander)

Heat the oil a large frying pan and sauté the mushrooms in one half and the spring onions in the other. The spring onions were ready a little quicker than the mushrooms, so I pushed them away from the heat until the mushrooms had browned.

Stir mushrooms and spring onions together, season, add the rice and heat through.

At the end stir in the herbs and serve immediately.