Tess Ward

@tessward

Mother, cook, author + farm frau Regenerative organic life.@gutundboesel ✍️ currently research msc neuroscience @kingscollege.london
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452
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129k
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466
I love chips. With drinks or a snack and especially with dip. Since @bakedbymelissa got me hooked on salad sandwiches , I’ve also started putting salad into my dips. I’m not looking back! Dip for chips 1 cucumber 400g cherry tomatoes 1 red pepper 1 red onion 1 clove garlic A handful of dill A handful of parsley A glug of extra virgin olive oil Juice of 1 lemon Fine salt 200g fall fat quark or sour cream 2 tbs tahini 1 teaspoon garlic powder Chilli crunch, to taste Finely chop all the vegetables for the salad into small even cubes. Finely chop the herbs. Mix both together and dress with the olive oil and lemon juice. Using the side of a knife and some salt, mash the garlic into a pulp and add to the salad. Toss it all together and season with salt, to taste Mix the quark and tahini in a bowl with the garlic powder. Season with 1/2 teaspoon of salt. Add the salad on top and finish with the chilli crunch. Serve with chips.
93 0
7 hours ago
One of the best ways to us our organic, regenerative beef @gutundboesel is this nostalgic fave… spaghetti and meatballs. So perfect to make for the family. I hope you enjoy it! Side note : Almost every pasta dish is improved by fresh pasta, so if you can make (or buy it) I highly recommend it ! Spaghetti and meatballs 1kg minced beef 200g stale sourdough bread, I air dry the bread until it’s like croutons 2 large garlic cloves, grated 2 eggs Fine salt olive oil 1.5ltr tomato pasta 2 tbs tomato concentrate 100ml white wine 500ml beef stock 4 cloves garlic, sliced 1 Rosemary sprig 1 sage sprig. Fine salt and freshly ground black pepper 500g dried spaghetti, or 750g fresh spag For the meatballs Cut the stale bread into pieces and then place it in a high speed blender. Blend the bread until it turns to fine breadcrumbs. This will be loud! Remove the beef from the packet and place it onto kitchen paper to dry all moisture. Place the beef into a bowl with the breadcrumbs, grated garlic and 2 level teaspoons fine salt. Mix with your hand to combine the ingredients and then shape into 18 even sized meatballs. To fry, heat the olive oil in a pan and fry the meatballs on each side until golden brown. I then like to add them to the tomato sauce to finish cooking through. For the tomato sauce Heat a few tablespoons of olive oil in a large deep based frying pan. Fry the sliced garlic until lightly brown over a medium flame and then add the tomato concentrate. Mix it in the oil to bring out the flavour and then after a minute; add 100ml white wine and the rosemary and sage. Once the wine is cooked off, add the tomato Passata and the beef stock. Simmer for 20 minutes and then set aside. For the pasta, cook according to packet instructions - fresh pasta only 1-2 minutes - in salted boiling water. Once the pasta is cooked, toss through half the tomato sauce and a good glug of olive oil. Season with salt and pepper Serve the tomato pasta with a few meatballs and a ladle of the tomato sauce and a good grating of Parmesan.. #farmcooking #gutundboesel #farmfood #regenerativefarming #spaghetti #meatballs
222 5
3 days ago
As birthdays go I’m not usually a fan but here I am nearly halfway into my thirties and feeling pensive. It feels like yesterday I moved to Germany to be with my love and here we are two kids, 200 cows and 2 dairy cows and three years of pregnancy and breastfeeding later… slowly as the seasons turn, so returns my energy, incrementally step by step. As I lie here enjoying my weekend in Paris (missing my babies) it’s impossible not to think about my own mother and the true gratitude I have for her bringing me to the person I am. There is nothing quite like life’s hardships to teach us gratitude. I hope for anyone new and old following me you find enjoyment and inspiration in my recipes and videos and thanks for being here ❤️
1,008 26
3 days ago
Im in Paris for my birthday weekend, but true to form, there is no way I would leave you hanging without a much requested ‘perfect weekend breakfast’ for the weekend. I hope you enjoy!! Brioche French toast and honey hazelnut butter 2 large slices brioche 2 eggs A splash of milk Butter 1 cup roasted hazelnuts 2 tablespoons honey Fine salt 2-3 tablespoons almond or hazelnut oil, you can use sunflower oil also (just make sure it’s flavorless) Blend the roasted hazelnuts until they are a fine powder and then add the salt and honey. Blend and add the oil slowly as needed. (I mixed this with a little sour cream before serving) For the French toast Mix the eggs with the milk and a pinch of salt and then dunk in the brioche, coating it on both sides. (Don’t let it sit for too long as the brioche gets too wet!) Melt the butter and then cook the brioche for a couple of minutes on each side over a medium heat, or until golden. Serve the honey hazelnut butter with (or without) sour cream and finish with a little honey on top. #frenchtoast #weekend #breakfast #recipe
185 6
6 days ago
It’s the end of foraging season for the amazing ingredient that is wild garlic. In my opinion it’sone of the best things to forage. I have more than a few wilted leaves in my fridge and so this felt like a good way to celebrate them ❤️ For the wild garlic mayo 450ml of rapeseed oil 3 egg yolks 1 tsp English mustard 2 tsp white wine vinegar salt pepper Add the eggs and wild garlic and dill to a blender with 50ml of the oil and blend on a high speed, so the eggs start to froth and the herbs are fully blended. Add half the remaining oil and blend again. Add the remaining oil and blend again. The mixture should be think. You can add a little water if needed, so it’s a pourable texture. Season with salt and lemon to taste For the potatoes 1kg baby potatoes 50g butter Fine salt A large handful of dill and wild garlic Juice, 1/2 lemon Cook the potatoes in boiling salted water. Drain them and add the remaining ingredients. Season with salt to taste.
135 0
9 days ago
As the new season is upon us and my smallest one is close to walking.. being outside and doing activities feels somewhat desirable again. Thus I’m finding myself increasingly cooking fast dishes and putting away the slower cooks for weekends. This is a great one for the whole family 150g bacon lardons 5 garlic cloves, finely chopped A small handful sage leaves, chopped 75g butter 1 cup peas Fine salt Lemon 600g gnocchi Small handful of roasted hazelnuts Fry the bacon on a medium heat until the fat starts to melt out and then add the garlic and sage. Cook for a few minutes and then add the butter , peas and lemon. Season with salt Cook the gnocchi in salted water for a couple of minutes, or until it floats. Add the cooked gnocchi with some of the cooking water to the peas and bacon sauce and toss to combine. Serve with crushed toasted hazelnuts (if using) Season to taste , a little extra lemon is always good 😉 #recipe #gnocchi #cooking #easymeals
249 10
13 days ago
For the caper sauce. (I can’t help of thinking of the lady making caper berry gravy) when I make a version of it… Serves 2 50g butter 3 tablespoons parsley 2 cloves garlic 1 tablespoon lemon juice 2 level tablepoons capers, washed and dried Fine salt , to taste Add the butter to a pan over a medium flame and add the garlic and capers. Cook for a few minutes and then add the remaining ingredients off the heat. Season to taste
103 0
15 days ago
I think I’m into my ‘everything on a dip base’ phase. This is a butter bean houmous (of sorts) with Aubergine pickle and roasted tomatoes. The other dish is crispy spiced lamb with a cucumber, sugar snap salad and tzatziki, finished in pomegranate molasses… just a little inspo for you all for the weekend. Kisses ❤️
61 2
19 days ago
If you want a soup that manages to be rich and comforting, but also light, this is the one. Serves 4, but really it’s enough for two massive bowls! Onion soup. 8 large yellow onions (about 3 cups full) 6 tablespoons butter, cold and cut in cubes Fine salt 2 cloves garlic, minced 8 cups beef stock 100ml sherry A sprig of thyme 1 teaspoon Marmite, optional Peel and chop the onions into slices. Heat half the butter in a large, heavy bottomed pan on a low, medium heat. Add the onions and cook them, stirring often, until they have softened. This takes about 20 -25 minutes. If they look like they are starting to brown, add a splash of water. Increase the heat to medium and add garlic and remaining butter. Cook for 2 minutes and then add the sherry, cook this off for a couple of minutes and then add the beef stock and thyme. Place a lid on and continue to cook for 20 minutes more. Once the onions are soft , take the pan off the heat and add the marmite. Season to taste Serve with a cheese toastie, or the classic cheese croutons #frenchonionsoup #seasonalcooking #farmcooking #soup #cheese #toastie
97 0
21 days ago
Milk bread. Great for all sandwiches and ‘things on toast’ that I love so much! Makes a large loaf. You need a 500g loaf pan. 550 g bread flour 50g milk powder 
332 g milk, warm but not hot 100ml water 
30 g sugar
25g butter
12 g sea salt
10g active dry yeast For best results a light, high rise bread needs a dough hook to knead the dough hard and strong before the first rise! Combine the yeast, sugar and warm milk in a bowl. Set aside for 10 mins - we are looking for the frothy bubblegum les to form that shows the yeast is activated. In another bowl - Combine the milk powder, flour and salt and mix to combine. Make a well inside the dry ingredients and add the wet. Combine with your hands and knead for (a long time) or using a dough mixer. You want to increase the speed to high, so the bread is stretched. After kneading for 10-15mins you can do the windowpane test. (Stretch a small piece of dough and see if it stretches without breaking to form a thin window pane) If not, keep kneading! I did all this process by hand (and used a lower gluten wheat flour) which is why this loaf was not my greatest rise! Roll the dough into a smooth round ball and place into an oiled bowl and into a warm place to rise and double in size. (I left mine overnight) Lightly flour your surface the divide the dough into 4 pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes. Next roll the dough out and then fold it in on itself so that it looks like a little cinnamon roll and then place the rolls into a pre greased baking tin. Final proof - you want it to double in size. This might take an hour. Meanwhile preheat your oven to 200 degrees c - I also add a bowl of water to the bottom of the oven to create some steam. Once the dough has risen, brush it with a little butter and place in the oven for 25-30 minutes. until it gets a golden brown crust. If you want a shiny, golden crust: brush an egg wash over the bread immediately after it comes out of the oven.q #farmlife #recipes #food #bread #baking #milkbread #homecooking
142 2
23 days ago
Grey skies smoothie / the perfect antidote to stomach pains from too much wine, coffee, stress, etc. if you want to know why it’s great you can google all the ingredients and their benefits for digestion 😉 Serves 1 1/3 cup buckwheat groats, soak for 5 mins in hot water and drain the water 1 banana, frozen or fresh 1 dollop raw honey 3 capsules activated charcoal 1/2 cup kefir 1/4-1/3 cup water, depending how thick you like it Blend on a high speed and drink immediately / or it gets thicker and gloopy
187 4
25 days ago
Sexy green pasta, grown up greens pasta. The easiest seasonal pasta dish… call it what you want. Everyone will eat it and you will wish you made double - serves 2 8 large cabbage leaves, stalk removed. Or a large handful of Cavolo Nero 250g dried pasta, I used orecchiette Extra virgin olive oil 6 cloves garlic Chilli flakes Lemon, a squeeze before serving Add a saucepan of water to the stove and bring to the boil. Season with salt. Add the cabbage and blanch for 2-3 minutes. Remove and put it in an ice bath the preserve the vibrant green colour. Blend the sauce with some of the cooking water, two small cloves garlic and a glug of olive oil (about 30ml). Blend until silky and smooth. Cook the pasta according to instructions and drain, but reserve a little pasta water. Add the cooked pasta and the sauce to the pan and swirl it through. For the garlic and chilli oil. Chop the remaining garlic into thin slices and fry in 50ml olive oil. Once they are starting to golden add as much chili as you wish and lightly season.
330 12
28 days ago