Here are some of our favourite recipes in know particular order, at a later date i will start doing 4 seasonal pages, so scroll down and find a recipe that takes your fancy.
If you have a favourite recipe, please e-mail it to me and I will include it on the web site.
Courgettes stuffed with cous cous.
6 round courgettes
150 g (5 1/2 oz) cous cous
4 tablespoons extra virgin olive oil
200 ml (7 fl oz - 3/4 C) white wine
200 ml (7 fl oz - 3/4 C) puréed tomatoes
1 little young onion, chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons dried chives
Fresh basil
Salt
Trim the upper end and wash courgettes very well.
Using a small sharp knife, hollow out your courgettes; at the end you can remove better the flesh with a little spoon. You have to leave a 0,5 cm (1/4in) border.
Steam your courgettes for about 5 minutes. Be careful they don't become too soft! Overturn them on a large dish and let them cool and dry.
Prepare a sauce with puréed tomatoes, 2 tablespoons olive oil, half the wine, aromatic herbs (put apart some basil leaves for garnishing) and onion. Don't fry lightly! Add all the ingredients together, season to taste with salt and cook over a medium heat until sauce is well retired.
Meanwhile you have to prepare cous cous following the instructions on the package. Mix cous cous with tomato sauce, stirring very well. Preheat oven to 200°C (400°F). Salt courgettes inside and stuff them with cous cous mixed with tomato sauce. Arrange them in a baking pan, add the remaining olive oil and wine and bake for about 30 minutes. Remember to baste courgettes with cooking juice now and then Garnish with basil leaves that you've put apart and serve immediately.
Quick Chilli Prawns
Olive Oil
Diced Garlic
Chopped Chillies
Bag of King Prawns
Straight to Wok Noodles
Basil
I like this recipe because it is quick and easy to prepare. In addition, it’s delicious.
Use your preferred quantities of each ingredient.
Sauté the garlic in olive oil.
Add the chillies and continue to cook for a few minutes.
Add the prawns and when they are pink, add the noodles.
Decorate with fresh basil leaves.
Cabbage Parcels
These can be made a day in advance and reheated when needed.
Serves 6 persons
1 large cabbage (with big leaves)
6oz long grain rice 175g
2 large onions, peeled and chopped
2 cans mushrooms or 1lb fresh mushrooms 450g
2oz butter 50g
1 1/2 litres tomato juice, vegetable stock or mushroom stock
salt and pepper for seasoning
Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off (you may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
Boil the rice until just tender, drain and place to one side. Fry the onions in the butter until softened, along with the diced mushrooms, mix with the rice and season well. Place a spoonful of the rice mixture in each cabbage leaf and wrap it carefully, folding the ends under like a parcel.
Heat the oven to 400°F/ gas mark 6/200°C. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together. Pour over enough tomato juice, vegetable stock or mushroom stock to cover them, cover and bake in oven for 20 minutes.
Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly.
Rhubarb Fool
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked
Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
Marrow with Sour Cream and Chives
500g marrow
250ml sour cream (or yoghurt if you prefer)
2tsp chopped chives
Cayenne pepper (to taste) Salt
Garlic salt
Slice the marrow into thick rounds, slice each round in half.
Scoop away the seed pulp and rinse the chunks under cold water.
Sprinkle the surface of each wedge with a little salt and garlic salt, then steam the marrow until it becomes tender.
Meanwhile mix together the sour cream or yoghurt, chives and cayenne in a small bowl. Serve the marrow hot and spoon a generous amount of the sauce over each portion.
Salt
Garlic salt
Slice the marrow into thick rounds, then slice each round in half.
Scoop away the seed pulp and rinse the chunks under cold water.
Sprinkle the surface of each wedge with a little salt and garlic salt, then steam the marrow until it becomes tender.
Meanwhile mix together the sour cream or yoghurt, parsley and cayenne in a small bowl. Serve the marrow hot and spoon a generous amount of the sauce over each portion.
FATTOUSH
A MIDDLE EASTERN SALAD WHICH USES PURSLANE WITH ANY SALAD INGREDIENTS TO
SLICE A CUCUMBER, SPRINKLE WITH SALT.
AFTER 1 HOUR DRAIN, DRY
TOAST HALF A PITTA BREAD, DICE THINLY
ADD THE JUICE OF 2 LEMONS
THE BREAD
3 TABLESPOONS OF CHOPPED PURSLANE
3 TABLESPOONS OF CHOPPED CORIANDER
1.5 TABLESPOONS OF CHOPPED
2 CHOPPED CLOVES OF GARLIC
6 TABLESPOONS OF OLIVE
THEN ADD CHOPPED SALAD INGREDIENTS
SUCH AS TOMATOES, PEPPERS ONIONS, CELERY
SEASON TO TASTE, TOSS
LETTUCE & PARSLEY SOUP (VICHYSSOISE)
SERVES 6
500 GRAMS POTATOES
50 GRAMS UNSALTED BUTTER
280 GRAMS SLICED LEEK
3 SLICED STICKS OF CELERY
THE LEAVES OF 1 LARGE LETTUCE SLICED
150 ML OF WHITE WINE
850ML OF CHICKEN STOCK
SALT & PEPPER TO SEASON
2 TABLESPOONS OF PARSLEY
1
BRING A MEDIUM SIZED PAN OF SALTED WATER TO THE BOIL
A COUPLE OF MINUTES, THEN PRESS THROUGH A SIEVE.
MELT THE BUTTER
FOR ABOUT 12 MINUTES, DO NOT LET THEM COLOUR. THEN
ADD THE LETTUCE
LETTUCE
ADD THE WINE
CHICKEN STOCK
BRING TO THE BOIL
7-8 MINUTES.
LIQUIDISE THE SOUP
STIR IN THE CREAM
SERVED
SERVE WITH CRISP CROUTONS
SERVED COLD:
SERVE SLIGHTLY CHILLED WITH CHOPPED CHIVES.
Corn on the Cob with Chilli Butter
1 corn on the cob, cut into 4
olive oil
30g/1oz butter
½ red chilli, seeded and finely diced
1 lime, cut into wedges
Bring a medium pan of water to the boil.
Preheat a griddle pan.
Preheat a small frying pan.
Drop the corn into the water and boil for 5 minutes. Remove the corn from the water.
Drizzle a little oil over the corn before placing it in the griddle pan.
Griddle corn for 2-3 minutes.
Melt the butter in the small frying pan and add the chilli.
Remove the corn from the griddle pan and place on a plate.
Pour the chilli butter over the corn, decorate with lime wedges and serve.
Blackberry and Lemon Fool
500g/1lb2oz mascarpone cheese
200g/7oz blackberries
1½ lemons, juice and zest
120ml/4 fl oz double cream
6 tbsp icing sugar
To garnish:
blackberries
sprigs of fresh mint
icing sugar
langue du chat biscuits or wafers
To make the fool, place the mascarpone, blackberries, lemon juice and zest, double cream and icing sugar in a blender and puree until smooth.
Spoon into serving dishes and chill for a few hours before serving.
Decorate with a few berries on the top and a sprig of mint and a dusting of icing sugar and serve with the biscuits or wafers.
Herbed Cauliflower Bake
450g cauliflower florets
2tsp unsalted butter
4tbsp onions, chopped
75g celery, chopped
4tbsp mushrooms, chopped
120ml vegetable stock
1tsp Italian herb seasoning
55g plain breadcrumbs
Preheat oven to Gas Mark 4/180C/350F.
Cook the cauliflower until it becomes tender.
Drain and keep warm.
Melt the butter in a pan over medium heat.
Sauté the onions, celery and mushrooms 4-5 minutes or until they begin to soften.
Stir in the remaining ingredients except the cauliflower and breadcrumbs.
Add salt and pepper to taste.
Simmer another 2 minutes.
Stir in cauliflower.
Transfer the mixture to a lightly oiled baking dish.
Sprinkle with the breadcrumbs and bake for 15 minutes or until the top has browned.
Corn on the Cob with Chilli Butter
1 corn on the cob, cut into 4
olive oil
30g/1oz butter
½ red chilli, seeded and finely diced
1 lime, cut into wedges
Bring a medium pan of water to the boil.
Preheat a griddle pan.
Preheat a small frying pan.
Drop the corn into the water and boil for 5 minutes. Remove the corn from the water.
Drizzle a little oil over the corn before placing it in the griddle pan.
Griddle corn for 2-3 minutes.
Melt the butter in the small frying pan and add the chilli.
Remove the corn from the griddle pan and place on a plate.
Pour the chilli butter over the corn, decorate with lime wedges and serve.
Cabbage Parcels
These can be made a day in advance and reheated when needed.
Serves 6 persons
1 large cabbage (with big leaves)
6oz long grain rice 175g
2 large onions, peeled and chopped
2 cans mushrooms or 1lb fresh mushrooms 450g
2oz butter 50g
1 1/2 litres tomato juice, vegetable stock or mushroom stock
salt and pepper for seasoning
Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off (you may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
Boil the rice until just tender, drain and place to one side. Fry the onions in the butter until softened, along with the diced mushrooms, mix with the rice and season well. Place a spoonful of the rice mixture in each cabbage leaf and wrap it carefully, folding the ends under like a parcel.
Heat the oven to 400°F/ gas mark 6/200°C. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together. Pour over enough tomato juice, vegetable stock or mushroom stock to cover them, cover and bake in oven for 20 minutes.
Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly.
Spring Cream Cheese Spread
1/2 cup sour cream 4floz/110ml
1 cup cottage cheese
salt
1 cucumber, peeled and sliced
2tbs chopped green onion
lettuce leaves
6 radishes, sliced
Salt the sliced cucumber and drain. Beat the sour cream and cottage cheese until blended then combine with the cucumber and add the chopped onion. Arrange on the lettuce leaves, garnished with sliced radishes. Serve with potato bread.
Potato Salad
6 potatoes, medium
4 bacon slices
1tbsp onion, chopped
1 celery stalk, chopped
1tsp salt
2tbsp butter
2tbsp unbleached flour
1/2tsp mustard, dry
1tbsp sugar
1cup beer, any brand 1/2pt/280ml
1/2tsp Tabasco sauce
2tbsp fresh parsley, chopped Boil the potatoes in a medium-size saucepan until they become tender and then peel and slice them. Fry the bacon until crisp then break into small pieces. Mix with onion, celery and salt and set aside.
Stir some melted butter and flour in a small saucepan until blended. Add mustard and sugar and slowly stir in beer and
Tomato
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
6 spring onions
1 garlic clove
1lb tomatoes, peeled and chopped
2oz fresh basil
1oz tomato paste
½ teaspoon sugar
¼ cup medium dry sherry or wine
Instructions
Finely chop the spring onions and crush the garlic,
heat the oil add the onions, garlic and cook for 5 minutes, add the tomatoes to the pan, mix well, stir in the basil, tomato puree, sugar, sherry/wine, salt and pepper and mix well.
Bring to the boil, cover and simmer for 20 minutes, stirring once in a while. Serve with a pasta of your choice.
Marrow chutney
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 4
Ingredients
Instructions
Peel the marrow and cut into small chunks. Peel and chop or mince the onions. Peel and slice the tomatoes.
Put all these ingredients in a pan with half the vinegar. Stone and chop the dates and add to the pan. Simmer gently until soft and pulpy and the marrow can easily be crushed. Add spices, pepper and salt and simmer for a further 15 minutes.
Stir in the sugar and remaining vinegar. Continue cooking until thick (No liquid should ooze into the path made by the wooden spoon as it is drawn cross the pan).
Pour into warm jars with plastic or plastic coated metal lids.
Onion Marmalade
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4
Ingredients
0.5 kg (1lbs) onions
1 tbsp oil
2.5tbsp red wine vinegar
50g (2oz) sugar (brown is nice)
Variations:
add mustard, tomato puree or
Instructions
Onion Marmalade is a easy to make, keeps well in the fridge and adds zing to simple meat dishes like sausages and steak sandwiches.
Chop the onions and gently fry in the oil until they are quite soft.
Turn the heat up to dry them off and add the red wine vinegar and the sugar. Continue to cook, stirring frequently until a little sticky.
Sweetcorn Fritters
Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 2
Ingredients
2 oz plain flour
2 tablespoons milk
Good pinch of paprika and or cayenne
1 large egg yolk
¼ teaspoon salt
Grain from two cooked corn
1 large egg white stiffly whipped
Instructions
Corn fritters are popular in the southern states of the
Boil the corn for 5 to 10 minutes and allow to cool. Stand the cobs on a board and slice the grains from the cob by pushing down with a sharp knife. This is actually surprisingly easy and is a good alternative to corn on the cob for those with dodgy teeth.
Mix the ingredients in the order given then drop table spoons of the thick batter into hot butter in a heavy pan and fry until golden brown both sides.
Carrot Soup
3 TO 4 LARGE fresh carrots
1 onion
1 leek
1/3cup butter 3oz/85g
6cups boiling stock or water 3pt/1.7l
few rinds of bacon
sugar
salt & pepper
fried croutons : 2 slices of white bread, crusts cut off
Start with the vegetables by cutting them into small pieces.
Melt the butter or fat in a stew pan, put in the vegetables, cover with a close fitting lid and cook gently for 20 minutes, stirring occasionally.
Add the boiling stock or water and the bacon-rinds, and continue the gentle cooking until the vegetables are reduced to a pulp. Pass through a sieve, then add sugar, salt and pepper to taste, re-heat and serve.
The croutons (cut into 1cm squares and fried in vegetable oil until lightly browned) should be served in a separate dish or sprinkled over the top of the soup with a sprig of fresh parsley, when served.
Bortsch
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 6
Ingredients
500g (1lb) beetroot
1 large onion
500g (1lb) potatoes
2 tbsp oil
2 garlic cloves
1.2 litres (2 pts) vegetable stock/beetroot cooking liquid
2 tbsp lemon juice
salt & pepper
150ml (5floz) thick yoghurt
Instructions
Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop.
Reserve cooking liquid.
Wash and chop the potatoes and peel and chop the onion. Saute in hot oil for 10 minutes. Add the crushed garlic and cook for a further 5 minutes. Add the stock/cooking liquid, cover and simmer for 15 minutes until tender.
Add the beetroot and lemon juice to the pan, season with salt and pepper and continue cooking for 5 minutes.
Cool slightly, transfer to a liquidiser and blend until smooth. Reheat before serving, adding a swirl of yoghurt to each bowl.
Home- Dried Tomatoes
Preparation Time: 20 mins
Cooking Time: 45 mins
Serves: 2
Ingredients
about 4 tomatoes
about 1 tbsp olive oil
salt
about ¼ tbsp caster sugar
Instructions
A simple method to produce your own sun-dried tomatoes which are excellent tossed in a salad, for use in tarts or mixed with fresh pasta.
Use as many tomatoes as you feel like drying.
As a guide 4 tomatoes will make about ½ a baking tray of dried halves.
Preheat the oven to 150C (300F, gas 2) and drizzle olive oil over the baking trays.
Cut the tomatoes into halves longitudinally.
Slide the knife around the inside and remove the pulp and pips.
Arrange the halves on the trays so that they are not touching. Drizzle a little more oil over the top and sprinkle sparingly with salt and sugar.
Put in the oven for about 45 minutes. Remove and leave to cool.
To store pack them in jars and completely cover with a good quality olive oil.
They will keep for about six months without refrigeration.
Leek Soup
1oz butter 25g
1 1/2lb leeks, trimmed, sliced and washed 700g
2 medium onions, skinned and roughly chopped
2 celery sticks, chopped
4cups chicken stock 2pt/1.12l
salt & pepper
5oz natural yoghurt
150g snipped fresh chives, to garnish
Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
Add the stock.
Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
Allow to cool slightly, then puree in a blender or food processor until smooth.
Return to the saucepan, stir in the yoghurt.
Adjust the seasoning and reheat gently without boiling.
Serve hot, garnished with snipped chives.
Butternut Squash with Raisins and Buttery Sauce.
INGREDIENTS:
2 pounds butternut squash
1 tablespoon butter
2 teaspoons Worcestershire sauce
2 tablespoons raisins
PREPARATION:
Peel squash, remove seeds and cut into small pieces.
Cover with water in a large saucepan and cook over high heat for about 10 minutes, or until squash is tender.
Drain well and mash with butter and Worcestershire sauce.
Stir in raisins.
Serves 4.
Butternut Squash & Apple Casserole
INGREDIENTS:
1 small butternut squash (about 2 lbs)
2 apples, cored, peeled, sliced
1/2 cup brown sugar, firmly packed
4 tablespoons butter, cold
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
PREPARATION:
Peel, seed, and cut squash into small slices.
Place squash and apple slices in a baking dish, about 11- x 7-inches Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly.
Sprinkle crumbs evenly over sliced squash and apples.
Cover
Broccoli Cream
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
500g young broccoli florets
75g snipped chives
1 cup grated cheese
3 eggs
Salt and pepper
1 ½ cups cream
100g fresh breadcrumbs
2 tablespoons melted butter
Instructions
Blanch broccoli in water for 2 minutes, drain,
place in a pan, sprinkle chives and 2/3 of cheese over the broccoli.
Beat the eggs with the seasoning, add cream and pour over broccoli, cover the pot and place in a cold oven,
turn oven on to 425F for 30 minutes.
Mix the remaining cheese and breadcrumbs,
sprinkle over the broccoli and trickle the butter over.
Cook uncovered for 10-15 minutes and until crisp
and golden brown.
Braised Red Cabbage
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 mins
Serves: 4
Ingredients
500g red cabbage
250g onions
250g cooking apples
1 tsp ground allspice
1 tbsp brown sugar
2 tbsp red wine vinegar
1 clove garlic
15g butter
75g currants
salt & pepper
Instructions
Most cabbage varieties are best cooked quickly to retain their flavour and avoid that school-dinners smell. Red cabbage is an exception - it benefits from long, slow cooking and with the addition of some flavouring, makes a wonderful rich, sweet and sour accompaniment to poultry, pork and game.
Pre-heat the oven to 150C (300F,gas 2). Finely shred the cabbage, finely chop the onions and garlic and peel, core and finely chop the apples.
Arrange a layer of cabbage in the base of a large casserole then add a layer of onions, apples, garlic, currants, spices and sugar and season. Continue to alternate the layers until tall the ingredients are used.
Pour over the wine vinegar, dot with butter, cover the dish with foil and bake slowly in the over for 1 1/2 to 2 hours.
Pickled Red Cabbage
This aromatic pickle was traditionally eaten with Lancashire Hot Pot.
INGREDIENTS:
Firm red cabbage - 1 quartered and shredded, Salt - for layering, Malt vinegar - 1.2 litres (2 pints), Mace - 3 blades, Allspice - 1 tbsp, whole, Cloves - 3, Ground cinnamon - * tsp, Peppercorns - 15, Bay leaves - 3, Dried chillies - 3.
COOKING:
Layer the shredded cabbage with salt. Leave overnight. Rinse and drain thoroughly.
Bring the remaining ingredients to the boil, remove from the heat. Allow to cool and infuse for at least 2 hours before straining.
Pack the cabbage loosely into jars, cover with vinegar and vinegar-proof lids.
Gratin Dauphinois
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
1 garlic clove, halved
500g (1lb) new potatoes, scrubbed and cut into ¼ inch slices
salt and pepper to serve
½ pt (300ml)full cream organic milk
3 fl oz (125 ml) double cream
½ oz (15g) butter, sliced
3oz (100g) cheddar cheese
2 tbsp breadcrumbs
pinch of nutmeg
Using a heavy based frying pan, rub the garlic clove around the inside of the pan. Layer potato slices in the pan and sprinkle with the salt, pepper.
Mix the cream and milk together and pour over the potatoes. Bring to the boil, then allow to simmer over a low heat, turn the potatoes after 5 minutes and then cook for another 5 minutes until almost cooked through.
Transfer the potato mixture to a heatproof dish, add some butter and sprinkle with breadcrumbs, nutmeg and grated cheese. Heat under the grill until the surface is golden brown.
A pinch of Saffron can be added to the potato layers and Emmental cheese could be used instead of cheddar cheese.
25g/1oz piece fresh root ginger, scrubbed and finely grated
450g/1lb parsnips, scrubbed and cut into ½in x 2in/1cm x 5cm batons
225g/8oz pickling onions, peeled (pour boiling water over them first to loosen skins)
1 tbsp soya oil
1 tbsp honey
2.5g/½ tsp turmeric
Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out.
Discard the remaining fibrous ginger.
Mix all ingredients together and place in a shallow tin.
Cook uncovered at 150C/300F/Gas 2 for 45 minutes.
Turn occasionally.
Increase temperature to 200C/400F/Gas 6 and cook for a further 15-20 minutes until crisp and golden.
Mashed Parsnips
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
500g (1lb) parsnips
Things you can add:
1 tsp hot lime pickle
1 tsp grainy mustard
1 tbsp plain yoghurt
1 clove garlic, crushed
1 tbsp lemon juice
1tbsp chopped chives
Instructions
For any of the above just steam the parsnips then mash with a knob of butter and stir in your chosen ingredients
Fried Cabbage with Apple
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
1 Cabbage
2 Cooking Apples, peeled and cored
1 Onion, peeled
25g (1oz) butter
15ml (1 tbsp) cinnamon
Instructions
Chop the onion thinly.
Slice the apples reasonably small.
Quarter the cabbages, remove the stalk and shred and blanch in boiling water for
2 - 3 minutes.
Refresh.
Melt the butter in a pan add the onions and apples and heat through until tender.
Add the cabbage to heat through and sprinkle with cinnamon.
Serve immediately.
Braised Leeks
2lb leeks900g
2 1/2tbsp butter
2tbsp flour
1cup milk 1/2pt/280ml
1tbsp vinegar
1/4tsp salt
Clean the leeks by cutting off the roots and removing the outer leaves.
Cut in 5cm/2in lengths.
Cook in boiling water for about 1/2 hour. Drain well.
Make a sauce of the butter, flour, and milk.
Add the vinegar and salt.
Simmer the leeks in the sauce for about 10 minutes
Serve immediately.
Brussel Sprouts with Onion Sauce
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
450g Brussels sprouts
25g butter
1 finely chopped large onion
50g wholemeal flour
275 ml milk
1 pinch ground spice
100g browned crumbs
Instructions
Preheat oven to 200C (400F,mark 6).
Prepare the sprouts. Boil 3 cm of water in a saucepan.
Put in the sprouts, cover and cook for 2 minutes.
Drain and place them in an ovenproof dish.
Melt the butter, stir in the onion and cook until soft,
stir in the flour and let mixture bubble.
Take the pan off the heat and stir in the milk.
Place pan back on heat and bring sauce to the boil,
whilst stirring add the spice and simmer gently for 2 minutes.
Pour the sauce over the sprouts and sprinkle breadcrumbs on top.
Put dish in the oven for 30 minutes.
Brussel Sprouts with Bacon
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
750g (1 ½ lbs) trimmed sprouts
15g (½ oz) butter
1 tbsp oil
75g (3 oz) diced smoked bacon
15g (½ oz) almond flakes
175 ml double cream
finely grated zest of ½ lemon
Salt and Pepper
Squeeze of lemon
Instructions
Cook sprouts in already boiling water until not quite cooked. Drain and pat dry with a towel.
Heat the butter and oil in a wide frying pan or wok. Add bacon and almonds and saute until lightly brown.
Add sprouts and cook for 2 to 3 minutes, stirring.
Draw off the heat and allow to cool for a few seconds before adding the cream and zest.
Return to the heat and stirring frequently, cook for about 4 minutes to reduce to a thick sauce.
Season, add the lemon and serve.
As an alternative, perhaps with your Christmas dinner, replace the almonds with a tin of cooked chestnuts and omitting the cream.
1lb mushrooms 450g
lemon juice
2tbsp grated onion or 1 large shallot, minced
1/2cup butter 4oz/100g
salt & pepper to taste
2tbsp flour
2cups heavy cream 1pt/560ml
4 egg yolks, lightly beaten
1/4cup fine dry breadcrumbs 1/2oz/12.5gSet the oven at 220C, gas mark 7, 425F.
Trim mushrooms and slice thinly.
Sprinkle with lemon juice to keep white.
Simmer, tightly covered, with the onion and half the butter.
Season with salt and pepper and stir in the flour.
Cook for about 3 minutes.
Place in a buttered 6cup/3pt/1.7l baking dish.
Beat together the cream and egg yolks.
Pour mixture over mushrooms.
Sprinkle with breadcrumbs and dot with remaining butter.
Bake for 10 minutes or until golden brown.
Pasta with Purple Sprouting Broccoli
170g/6oz purple sprouting broccoli, trimmed
110g/4oz plain flour
1 medium egg, yolk only
150ml/¼ pint water
½ tsp chilli powder
pinch of salt
vegetable oil, for deep-frying
In a medium bowl, whisk together the flour, egg, water, chilli powder and salt.
Set aside.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil.
Remove the broccoli with a slotted spoon and drain on kitchen paper.
In a medium bowl, whisk together the flour, egg, water, chilli powder and salt.
Coat the broccoli in the batter, then deep-fry until crisp and golden.
Set aside.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil.
Eat with dips or as a vegetable side dish to accompany meats
Carrot Cake
2 2/3cup grated raw carrots, firmly packed
1 2/3cups finely ground unblanched almonds
3/4cup fine dry breadcrumbs 1 1/2oz/40g
1/2tsp ground mace
1/2tsp ground cinnamon
1tsp ground ginger
1tsp double-acting baking powder
6 large eggs, separated
1 1/4cups sugar 10oz/275g
2tsp grated lemon rind
3tbsp Kirsch or fresh lemon juice
Sugar Glaze
candied fruit, for garnish
For the Sugar Glaze
1cup sifted sugar 5oz/150g
1tbsp water
1/4tsp vanilla extract
Combine the carrots and almonds in a mixing bowl. Mix the breadcrumbs with the spices and baking powder, and blend with the carrots and almonds. Beat the egg yolks until they are thick and lemon-coloured. Gradually beat in the sugar, lemon rind and Kirsch or juice. Beat until thick. Stir in the carrot mixture. Beat the egg whites until they are stiff. Fold them into the carrot mixture.
Line a 20cm/8in spring-form pan with waxed paper. Grease and sprinkle the bottom and sides with fine dry breadcrumbs. Turn the mixture into the pan. Bake in a preheated oven at 180°C, gas mark 4, 350°F for 1 hour or until a cake tester inserted into the centre comes out dry and clean. Cool.
To make the glaze, blend the sugar and water together until smooth and add the vanilla extract. Remove the cake from the pan and spoon the Sugar Glaze over the sides and top of the cake. Garnish with candied fruits.
Store in a tightly covered cake box. This cake improves with age.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
450g Brussels sprouts
25g butter
1 finely chopped large onion
50g wholemeal flour
275 ml milk
1 pinch ground spice
100g browned crumbs
Instructions
Preheat oven to 200C (400F,mark 6). Prepare the sprouts. Boil 3 cm of water in a saucepan. Put in the sprouts, cover and cook for 2 minutes. Drain and place them in an ovenproof dish.
Melt the butter, stir in the onion and cook until soft, stir in the flour and let mixture bubble. Take the pan off the heat and stir in the milk. Place pan back on heat and bring sauce to the boil, whilst stirring.
Add the spice and simmer gently for 2 minutes.
Pour the sauce over the sprouts and sprinkle breadcrumbs on top. Put dish in the oven for 30 minutes.
Roast Duck with Red Cabbage
1 young duck
salt
2 onions
2 apples
3 strips bacon
1 cup water
Cabbage mixture:
4oz bacon 100g
1 medium red cabbage
1 onion
1/2 cup red wine 1/4pt/140ml
1/4 cup lemon juice 2floz/70ml
Slice and brown the bacon add to the shredded cabbage, minced onion, wine and lemon juice, cover and simmer for 15 minutes.
Rinse and dry the duck and rub inside the cavity with salt.
Peel and quarter the onion, pare and quarter the apple and stuff inside the cavity of the duck.
Place the bird, breast side up on a rack in a roasting pan, secure the bacon strips to the top to keep the breast moist.
Add the water to the pan and bake at 325°F/gas mark 3/160°C for 20 minutes per pound, basting often.
When cooked discard the onions and apples and mound the red cabbage on to a serving platter, carve the duck and arrange over the cabbage.
Serve immediately.
Red Cabbage with Prunes and Chestnuts
Preparation Time: 4 hours
Cooking Time: 1 hour
Serves: 4
Ingredients
8 prunes
¼ pint red wine
1 ¼ lb chestnuts, peeled
½ lb onions, sliced
1 red cabbage
2 cooking apples
4 tablespoons olive oil
2 tablespoons red wine vinegar
Instructions
Soak prunes in wine for 4 hours, then stone and chop them.
Bring chestnuts to the boil and simmer for 10 minutes, cool and peel the inner layer.
Preheat oven to 200C (400F, gas 6).
Cut onions, shred the cabbage and slice the apples.
Heat the oil, cook the onions until transparent, add the chestnuts, cabbage, prunes, wine and vinegar and bring to the boil.
Cover, put in the oven for three quarters of an hour.
Serve immediately.
Potato, Swede and Carrot Bake
Preparation Time: 30 Mins
Cooking Time: 20-25 Mins
2 Large Potatoes, peeled
1 Large Swede, peeled
3 Large Carrots, Peeled
You can use other root vegetables as
Parsnip or Turnip - an interesting mix is very tasty!
150g (6oz) Grated Cheese
50g (2oz) Butter
Wholegrain Mustard, 2 teaspoons
Parsley, 1 tablespoon chopped
Cashew Nuts, 6 tablespoons, chopped
Preheat the oven to 200 degrees C / 400 degrees F or Gas Mark 6.
Steam or boil the vegetables until tender, then roughly mash together.
Mix in cheese, half of the butter and salt and pepper to taste.
Spoon into an ovenproof dish, mark top with swirls and sprinkle with chopped nuts.
Melt remaining butter, stir in the mustard and drizzle over the vegetables.
Bake for 20-25 minutes until hot and golden.
Serve with sprinkled or chopped parsley.
Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 2
Ingredients
4 skinless chicken thighs
large bunch flat leaf parsley
1 bay leaf
3 sprigs thyme
2 garlic cloves
3 medium leeks
1 small onion
10 prunes
100g basmati rice
salt and black pepper
Instructions
This adaptation of the famous Scottish soup comes from the book “Just One Pot” by Lindsey Bareham. This soup makes a wonderful, comforting supper and is delicious served with warm, brown bread.
Place the chicken thighs in a medium-sized saucepan with 750ml water. Bring slowly to the boil. Remove the grey froth that forms. Meanwhile, pick the leaves off the parsley and set aside. Bundle the parsley stalks, bay leaf and thyme together with cotton or string. Crush the garlic cloves and flake away the skin. Trim the leeks and slice the white part into 2.5cm rounds. Peel, halve and thinly slice the onion. Add the herb bundle, garlic, leeks and onion to the pan. Add ½ teaspoon of salt and plenty of black pepper. Return to the boil, reduce heat and simmer gently for 15 minutes. Finely slice the leek greens, discarding only the fibrous ends and coarsely chop the parsley leaves. Discard the herb bundle and add the rice to the pan, letting it trickle under the leeks. Return to the boil, reduce heat immediately and simmer for 15 minutes. 5 minutes before the end add the prunes, mixing among the rice. Remove chicken and cut meat from the bones. Return meat and add the leek greens and half the parsley. Simmer for 3 minutes and leave to rest for a couple of minutes before adding the remaining parsley. Season and serve.
20 minute Minestrone soup
Preparation Time: 5 Mins
Cooking Time: 15 Mins
Serves: 4
Ingredients
carrots
leeks
calabrese (broccoli)
onions
cauliflower
garlic
parmesan
olive oil
salt and pepper
fruseli pasta
chicken or veg stock
Instructions
This is a chunky version of the traditional minestrone soup.
A great winter warmer, the quantities are variable meaning you can tailor to your taste.
Use any of the following root vegetables: carrots, onions, leeks, calabrese, cauliflower and purple sprouting broccoli.
Avoid vegetables with starch i.e potatoes and parsnips which will make the soup cloudy, and avoid beetroot as it will go red.
Cut all the vegetables into chunky pieces and the calabrese
into florets.
Gently fry the onions.
Add carrots, leeks, cauliflower and gently fry for a further 6-8
minutes.
Add the crushed garlic and 750ml of chicken stock or water and
tomato puree.
Let this simmer for 15 minutes, and add a handful of fruseli
pasta.
Blanch the calabrese and add to the soup.
Season to taste.
When the pasta is ready, add parmesan shavings to serve.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
1 head celery, cut into thin strips
2 onions, chopped
50g butter
25g flour
750ml milk
1 bay leaf
25g crème fraiche
seasoning
Instructions
Melt butter, add the onion and the celery and cook for 5 minutes.
Stir in flour, then gradually add the milk and bay leaf.
Leave to simmer for 20 minutes.
Puree in a blender, add the crème fraiche and season.
Potato, Swede and Carrot Bake
Preparation Time: 30 Mins.
Cooking Time: 20-25 Mins.
2 Large Potatoes, peeled and cut into thick slices
1 Large Swede, peeled and cut into slices
3 Large Carrots, Peeled and cut into slices
You can use other root vegetables
Parsnip or Turnip - an interesting mix is very tasty!
150g (6oz) Grated Cheese
50g (2oz) Butter
Wholegrain Mustard, 2 teaspoons
Parsley, 1 tablespoon chopped
Cashew Nuts, 6 tablespoons, chopped
Preheat the oven to 200 degrees C / 400 degrees F or Gas Mark 6.
Steam or boil the vegetables until tender, then roughly mash together.
Mix in cheese, half of the butter and salt and pepper to taste.
Spoon into an ovenproof dish, mark top with swirls and sprinkle with chopped nuts.
Melt remaining butter, stir in the mustard and drizzle over the vegetables.
Bake for 20-25 minutes until hot and golden.
Serve with sprinkled or chopped parsley.
Swede Sensation
Ingredients
Ilb diced swede
1 oz butter
1 tbls cream
3 rashers of bacon
nutmeg, ginger, caraway seeds
Instructions
Cook the swede gently in simmering, salted water until tender.... 20 mins or so.
Drain and then mash them with 1 oz butter, a tablespoon or two of cream, a little grated nutmeg, ginger, few caraway seeds or a crushed cardamom pod.
Then chop finely and fry 3 rashers of bacon in a little butter till crispy, sprinkle on the mash, fresh ground pepper, salt if desired and serve
Cabbage
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 8
Ingredients
1 white cabbage, finely chopped
1 handful of spinach
3 onions, finely chopped
2 fat garlic cloves, finely chopped
1 inch piece of fresh ginger, finely chopped
chicken or vegetable stock
2 tins chopped tomatoes
2 tbsp tomato puree
2 tbsp olive oil
Instructions
Put the oil, garlic, onion and ginger into a large stockpot and sweat for approx 1 minute.
Add the cabbage and spinach and cook for a further 2 minutes.
Add the tinned tomatoes, tomato puree, then pour over enough stock to cover.
Bring to the boil and then simmer for 30 minutes.
Puree before serving, if liked, to produce a thick and hearty soup.
Cabbage Tagliatelle
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
1lb cabbage
Knob of butter
1 tablespoon of oil
1 tablespoon of coarse-grain mustard
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon black or green peppercorns
a handful of chopped ham bacon or pancetta cubes (optional)
1 clove of garlic
1 small onion
1 leek
a couple of sprigs of sage
spinach tagliatelle
Instructions
Melt a knob of butter with a spoonful of oil, and stir in a spoonful of coarse-grain mustard, plus any of the following (up to a spoonful of each): coriander seeds, fennel seeds, black or green peppercorns and bacon bits.
Shred the cabbage to about the width of tagliatelle, chopping in a good sprig or two of sage.
Stir it into a pan and make sure everything is nicely coated and warming through, then put the lid on and let it steam gently on a lowish heat for about 20 minutes.
Check it after 10 minutes to make sure it is not sticking, and add more butter or oil if you like, keep an eye and stir occasionally. Ideally the cabbage should stay green and fresh looking.
Meanwhile cook some spinach tagliatelle, and stir into the cabbage when everything is ready.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
500g (1lb) potatoes
250g (8oz) kale
2 tbsp olive oil
1 large onions, chopped
salt to taste
Instructions
All types of greens leave other veggies behind in the nutrition competition. Greens provide substantial amounts of vitamins A and C, essential immune system boosters and smaller quantities of calcium, iron, potassium and folic acid.
Kale is delicious just steamed lightly and served with butter but here is a recipe if you want to try a simple warming winter dish.
1. Boil the potatoes until tender, cool in cold water and cut into thick slices.
2. Wash the kale, drain and remove the stems and midribs. Stack the leaves up and shred quite finely.
3. Saute the onion in the hot oil in a large skillet until it just begins to brown. Add the kale and toss it until it just begins to wilt.
4. Reduce the heat to medium and continue to stir fry for 5 more minutes.
5. Add the potatoes and cook until they are heated through. Season to taste and serve.
CHEESE SCRAMBLED
Serve with fried or roasted potatoes and country bread for an impressive brunch or dinner. Serves 4
450 g asparagus spears
50 g creamy cheese, such as Boursin or goat cheese
1 tablespoon minced fresh basil or thyme
10 eggs
2 tablespoons of butter
Trim the ends of the asparagus.
Cook in a medium frying pan of boiling water until just tender, about 3 minutes.
Drain and return to the pan.
Mix the cheese and basil in a small bowl.
Whisk the eggs in a large bowl.
Melt 1½ tablespoons of butter in a heavy large frying pan over a medium heat.
Add the eggs and stir for about 1 minute.
Add the cheese mixture and stir until the cheese melts and eggs are softly set, about 2 minutes.
Meanwhile, add the remaining butter to the asparagus in the pan and stir over a medium heat to warm.
Divide the asparagus among 4 plates, spoon the eggs over the top and serve.
¾ lb of asparagus, fresh.
5 cups of water.
1 ½ cups of chicken stock.
2 tablespoons of plain low-fat yohgurt.
1 teaspoon of salt.
Pinch of black pepper.
Pinch of cayenne pepper.
Break the hard ends off the asparagus spears; then cut the remaining asparagus into one-inch pieces.
Using a saucepan, bring the five cups of water and teaspoon of salt to the boil over high heat.
Add the fresh asparagus and cook until tender (takes about 4 minutes).
Drain into a colander set over a bowl to catch the liquid; and save 2 cups of the liquid.
Place the asparagus and 2 cups of liquid in a blender and mix until smooth.
Pour the mix into a saucepan.
Stir in the chicken stock, black pepper and cayenne pepper; bring to the boil.
Remove from heat.
Stir in the plain yohgurt.
Serve.
Broad Bean Salad
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
250g (8oz) shelled broad beans
1 lettuce
1 bunch of spring onions
2 tbspn fresh parsley
2 medium tomatoes
For the dressing:
2 tbspn red wine vinegar
6 tbspn olive oil
1 tspn mustard
salt and pepper
Instructions
1. Steam the broad beans for ten minutes until tender. Leave to cool
2. Shred the lettuce and mix with the chopped spring onions and chopped parsley. Slice the tomatoes and add to the salad.
3. Combine the dressing ingredients in a screw-topped jar and shake vigorously to mix.
4. Pour over the salad and mix in the broad beans.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
500g freshly prepared broad beans
olive oil
2 medium onions peeled and finely chopped
2 cloves of garlic finely chopped
Salt and freshly milled pepper
4 medium eggs
Serve with fresh crusty bread
Serves four people as a starter.
Instructions
1. Remove the broad beans from their pods.
2. Lightly fry the onions in a medium saucepan in olive oil until translucent.
3. Add the finely chopped garlic.
4. Add the 500g prepared Broad Beans.
5. Stir well and fry for about 30 seconds.
6. Just cover the broad beans with water.
7. Season to taste with salt and freshly milled pepper.
8. Bring to the boil and simmer for about 20 minutes or until the beans are almost cooked.
9. Break the eggs into the pan one by one.
10. Allow the eggs to cook for a few minutes.
11. Serve in a soup bowl with fresh crusty bread.
Preparation Time: 10 Mins
Cooking Time: 10 Mins
Serves: 6
Ingredients
500g broad beans, shelled
1 clove garlic, crushed
1/2 tsp ground cumin
pinch of paprika
75ml extra virgin olive oil
salt
pepper
chopped red or spring onions
Instructions
This recipe can be served on toasted bread or as a dip for raw vegetables.
Boil broad beans in lightly salted water until tender.
Drain and reserve the cooking water.
Put beans in a blender with the rest of the ingredients and blend with a little of the cooking water until you have a smooth, thick purée.
Taste and season.
Spread on a flat plate and garnish with a sprinkle of paprika and cumin. Drizzle with olive oil and sprinkle with finely chopped red or spring onions.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
400g broad beans, blanched
400g courgettes, grated
2 cloves garlic
1 onion
2tbsp olive oil
500ml vegetable stock
mint
basil
salt and pepper
parmesan
Instructions
Saute the onion and garlic in the olive oil for 10 minutes, but do not colour. Add grated courgettes and sweat for a further 10 minutes.
Cover with the vegetable stock, add the broad beans and simmer until the courgettes are cooked through. Season with salt and pepper.
Add a splash of olive oil, lots of chopped mint and basil. Take out a 1/3 of soup, liquidise and return to the pan with the rest.
Sprinkle with parmesan and serve at room temperature.
Preparation Time: 30 minutes
Cooking Time: 1hour 30 minute
Serves: 6
Ingredients
500g (1lb) beetroot
350g (12oz) red onions
2 tbsp olive oil
75g (3oz) caster sugar
250g (8oz) puff pastry
2 tbsp balsamic vinegar
salt and pepper
Instructions
1. Wash the beetroot. Place in a pan of salted water and bring to the boil. Cover and simmer for 45 minutes until tender. Drain and allow to cool slightly. Peel and chop into 2cm pieces.
2. Meanwhile, peel and chop the onions into quarters. Add to another pan of boiling water and simmer for 10 minutes. Drain.
3. Spread the oil over a non-stick ovenproof frying pan. Sprinkle in the caster sugar and arrange beetroot and onion pieces evenly over the base. Season with salt and pepper. Cook on the hob for 15-20 minutes until the sugar has caramalised.
4. Roll out the pastry on a floured surface into a circle 5cm larger than the edge of the pan. Add the balsamic vinegar to the beetroot mixture. Cover the mixture with the pastry pushing the edge down so that it will form the edge of the tart when turned over.
5. Prick the pastry and bake in a preheated oven at 220C (425F) Mark 7 for 35 minutes until brown. Cool for 5 minutes and turn over onto a serving plate.
Preparation Time: 10 mins
Cooking Time: 80 mins
Serves: 4
Ingredients
675g beetroot
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp fresh parsley, chopped
1 tsp fresh marjoram
120ml vegetable stock
1 tsp lemon juice
salt
freshly ground black pepper
50ml single cream
Instructions
This recipe is from the book “Italian Vegetarian Cookery” by Paola Gavin.
This dish is great served with warm bread and a nice glass of red.
The fresh herbs can be substituted with a quater teaspoon of the dried version if you are unable to source fresh.
Bake the beetroots in a moderate 180ºC oven for around an hour depending on their size, and slip off the skins.
Cut into slices a quarter of an inch thick.
Heat the oil in a frying pan and cook the onion, parsley and marjoram for 1 minute.
Add the sliced beetroot and cook over a moderate heat for 2 minutes. Add the stock, lemon juice, salt and pepper, bring to the boil and simmer for 15 minutes until most of the liquid has evaporated. Stir in the cream and heat through. Serve at once
Preparation Time: 5 mins
Cooking Time: 5 mins
Serves: 4
Ingredients
runner beans
cubes of feta cheese
black olives
shredded mint leaves
olive oil
lemon juice
freshly ground black pepper
Instructions
Cook runner beans, drain and toss with cubes of feta cheese, black olives, shredded mint leaves, olive oil, lemon juice and freshly ground black pepper.
Serve on a flat platter with some good bread and a jug of olive oil alongside.
Runner Beans with Tomato
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4
Ingredients
500g runner beans
15g butter
250g tomatoes (or 1 tin)
1 tbsp chopped fresh basil
1 medium onion
1 clove garlic
250g mushrooms
100ml red wine
1 cob sweetcorn (optional)
salt & pepper
Instructions
Chop the onion and the garlic. Chop the tomatoes and top and tail the beans and cut into 2cm pieces.
Slice the corn off the cob.
Melt the butter in a large pan and cook the onion and garlic until just soft. Add the mushrooms and cook for 5 minutes.
Add the sweetcorn, wine and tomatoes with any juice, bring to the boil and simmer gently for 10-15 minutes until reduced.
Stir the beans into the sauce, cover tightly and cook for 10-15 minutes until the beans are tender but not soft.
Stir in the basil and season.
This dish can be eaten hot or cold and is delicious served with pork chops.
'Romanesco' Cauliflower
Eat raw and with dips to retain its crunchy sweet taste.
It contains more beneficial health properties than a white cauliflower.
It can also be steamed as a cooked vegetable and used to replace any conventional recipe which contains a normal white cauliflower.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
1 broccoli and/or cauliflower head
2 cloves garlic
olive oil
pasta
chillies
Instructions
The recipe works equally well with broccoli or cauliflower or a mixture of the two and makes the best use of the vegetable flavours by cooking the pasta in the same water.
Cut the broccoli / cauliflower head into florets and the stem into bite sized pieces and boil (in enough water to subsequently cook the pasta) for about 3 minutes or until 'al dente'. Strain, retaining the water.
Whist boiling the pasta in the same water, fry the sliced chilli (preferably fresh) in olive oil in a pan or wok for about 2 minutes then add 2 cloves of coarsely chopped garlic and fry for another minute taking care not to brown the garlic. Add the strained broccoli and keep turning until heated through.
Hopefully the pasta is cooked about now. Combine in the pan / wok to insure that the pasta is coated in that tasty oil and serve immediately with the option of grating some parmesan or smelly cheddar on top.
French Toast with Apples
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
caramel sauce:
50g butter
60g sugar
3tbsp whipping cream
batter:
2 egg yolks
60g sugar
3tbsp whipping cream
4 apples
30g butter
4 thick slices of baguette
Instructions
Caramel sauce:
First melt the butter and sugar until golden brown, add the cream carefully and stir well, keep warm.
Batter:
Mix together the batter ingredients and set aside.
Apples:
Peel, half and core the apples. cut into wedges, lightly colour in 30g of butter in a small frying pan. Do not cook through but transfer to the caramel sauce and finish cooking until tender.
Toast:
Cut the baguette into 4 thick slices on the diagonal (can be a bit stale). Soak the bread slices in the batter mixture and then fry over a fairly high heat in 30g of butter until golden on both sides. Place the toast on a plate with the apples on top and drizzle over the caramel sauce.
Great with custard, cream or both.
Lemon and Lime Meringue Pie
Servings: 8
Preparation Time: 15 minutes, plus 30 minutes chilling
Cooking Time: 1 hour 15 minutes
Ingredients
250g shortcrust pastry
1
For the filling
6
4
100ml lime juice, strained
100ml lemon juice, strained
zest of 3 Lemons
zest of 2 limes
200ml double cream
300g Sugar
For the meringue
3 large
130g Sugar
1
Method
To make the pie; generously butter a 28cm flan ring.
Roll out the dough and line the flan ring, pushing the dough into the sides. Neaten the edges and chill for 30 minutes.
Preheat the oven to 200C/gas 6.
Remove the flan ring from the fridge and lay a sheet of foil on the base. Fill with baking beans or rice .
Cook for about 15 minutes until slightly golden around the edges. Remove the beans and foil and return to the oven for another 5 minutes, until golden.
Quickly brush the pastry with egg white; this seals any holes in the pastry which may allow the filling to escape. Allow to cool.
Reduce the oven temperature to 140C/gas 1
To make the filling; whisk the eggs, egg yolks and sugar in a large bowl, then add the lemon and lime juices and zest, followed by the cream.
Pour the mixture into the pastry case and cook for about 45 minutes until just set; it must have a slight movement in the centre. Remove from the oven and allow to cool completely.
To make the meringue; put the sugar into a heavy-based pan and heat gently until the sugar has dissolved completely.
Increase the heat and continue cooking until the sugar reaches 110C- 120C. Test by dropping a little of the mixture into chilled water. When gathered between your finger and thumb it will form a soft ball.
Quickly whisk the egg whites to soft peaks
Add the hot sugar syrup, whisking constantly Continue whisking after all the sugar syrup has been added and whisk in a teaspoon of lime juice. Continue whisking until the mixture is cool and thick.
Cover the pie with the meringue and carefully blow torch the top to give a burnt look or place in hot grill, but watch it carefully.
Cook’s Notes: I find it easier to use flan rings, they
Preparation Time: 5 minutes
Serves: 2
Ingredients
ripe avocado, allow about 1 for two people
one lemon or several soft limes (which are more authentic)
chopped tomato
handful of fresh coriander
chopped chillies
salt and pepper
Instructions
Cut each avocado in half lengthwise and twist the two halves apart. Remove the stone and, using a fork, scoop out the flesh into a large bowl.
Once you have all the avocado, use the fork to mash the flesh to your desired consistency - the traditional way is to leave it a bit lumpy. It will get smoother as you mix to add the other ingredients anyway.
Squeeze the juice of the lemon or limes and mix into the avocado. Add the tomato, coriander and chillies (if using) and mix them into the avocado well. Keep mixing until everything is well distributed.
Add salt and pepper to taste. Serve immediately. It can be used as a dip or as a filling for sandwiches or wraps or simply as a side dish with other Mexican dishes.
You can also keep it in the fridge for a few hours if it is well covered with cling film (ensure the film touches the top of the guacamole). If you insert the avocado stone into the centre of the mixture it is said to last longer without browning.
Lemon Chicken & Potatoes
3 juicy lemons
50g butter
3 tbsp clear honey
leaves from 4 rosemary sprigs
1 garlic clove, finely chopped
8 chicken pieces, such as thighs and drumsticks, with skin
750g potatoes, peeled and cut into smallish chunks
green salad , to serve
Prep 5 - 10 mins
Cook 1 hr
Serves 4
Preheat the oven to 200C/Gas 6/fan180C.
Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden.
Serve with a green salad.
Black eyed bean casserole with lime
For the casserole
250g black-eyed beans
2 tablespoons sunflower oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon paprika
1 birds eye chilli, deseeded and finely chopped
125g carrots, peeled and cut into 1cm dice
400g can chopped tomatoes
326g can sweetcorn
dash of tabasco
½ x 15g pack fresh coriander, finely chopped
salt and freshly ground black pepper
For the lime and coriander cream
125ml soured cream
½ x 15g pack fresh coriander, roughly chopped
1 tablespoon of lime juice
To make the casserole, soak the black-eyed beans in water overnight, drain and boil in plenty of water until tender, approximately 45 minutes.
Heat the oil in a pan and cook the onions until golden brown, add the garlic just as the onions are browning.
Add the paprika, chilli and carrots, cook slowly until the carrots are 'al dente'. The mixture in the pan will resemble a thick paste.
Pour in the can of tomatoes and drained black eye beans, simmer gently for 5 minutes.
Add the sweetcorn, a dash of tabasco and seasoning, continue to simmer for 6-7 minutes making sure that it does not dry out.
Remove from the heat and sprinkle over the coriander.
For the lime and coriander cream, mix together the soured cream, coriander and lime juice.
Season to taste before serving with the casserole
Chicory Gratin
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Ingredients
30g/1oz unsalted butter
110g/4oz chicory leaves
150ml/5fl oz double cream
½ glass white wine
55g/2oz stilton cheese
110g/4oz water biscuits
55g/2oz unsalted butter
Method
Preheat the oven to 220C/425F/Gas 7.
Gently melt the butter in a large pan. Braise the chicory leaves in the pan for 2-3 minutes.
Pour in the cream, white wine and cheese and simmer for 3-4 minutes.
Remove from the heat and pour the mixture into an ovenproof dish.
Place the biscuits in a food processor and blend to the consistency of fine breadcrumbs.
Gently melt the butter in a frying pan and pour in the biscuit crumbs.
Mix together.
Remove from the heat and sprinkle the biscuit crumbs on top of the chicory mixture.
Bake in the oven for 4-5 minutes or until golden.
Serve.
Cheese on toast with chicory salad
Ingredients
For the chicory salad
1 tbsp olive oil
½ lemon, juice only
2 tbsp finely chopped fresh parsley
1 tbsp wholegrain mustard
4 radishes, grated
1 chicory head, shredded
For the cheese on toast
3 slices thick cut white bread, toasted
75g/2¾oz emmental cheese, grated
3 slices pastrami
3 slices cornichons
salt and freshly ground black pepper
Method
To make the salad, place the oil, lemon juice, fresh parsley, mustard and grated radish into a large bowl and whisk together.
Add the chicory, toss together to coat and season, to taste, with salt and freshly ground black pepper.
To make the cheese on toast, place the toasts onto a small baking tray.
Place a layer of emmental cheese, a layer of pastrami and a layer of cornichons onto the toasts, season with salt and freshly ground black pepper and place under the grill.
Cook for three minutes, until the emmental has melted.
To serve, place the toasts on a large plate with the salad spooned alongside.
Cheese wraps with chicory salad and mint oil
Ingredients
For the salad
1 tbsp olive oil
½ lemon, juice only
2 tbsp finely chopped fresh parsley
1 tbsp wholegrain mustard
4 radishes, grated
1 chicory head, shredded
For the mint oil
2 tbsp chopped fresh mint leaves
50ml/2fl oz olive oil
For the skewers
6 slices pastrami
60g/2oz emmental cheese cut into six cubes
60g/2oz radicchio root, cut into six strips
1 tbsp olive oil
salt and freshly ground black pepper
Method
Soak two wooden skewers in water for ten minutes.
To make the salad, place the oil, lemon juice, fresh parsley, mustard and grated radish into a large bowl and whisk together.
Add the chicory, toss together to coat and season, to taste, with salt and freshly ground black pepper.
To make the mint oil, place the mint and oil into a food processor, season, to taste, with salt and freshly ground black pepper and blend until smooth.
To make the skewers, wrap the emmental cubes in the pastrami slices. Remove the skewers from the water and thread the wrapped cubes and radicchio slices onto the skewers.
Drizzle with olive oil and season well with salt and freshly ground black pepper.
Heat a griddle pan until smoking. Add the skewers and chargrill for two minutes on each side and set aside.
To serve, place the salad onto a large plate. Arrange the skewers on top with the mint oil drizzled over.
Chicory with Blue Cheese and Walnuts
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients
1 head of chicory
lemon juice
30g butter
handful of toasted walnuts
125g blue cheese - Roquefort or a local blue cheese
100ml double cream
Salt and black pepper
Method
Quarter the chicory heads and blanch in boiling water with lemon juice for 2 minutes.
Drain, cool and make sure that all the excess water is pressed out.
Heat the butter until brown and add the chicory.
Cook until chicory is coloured.
Season well with plenty of salt and pepper.
Heat the crumbled cheese and cream together gently until the cheese starts to melt.
Season with pepper to taste.
Serve on crusty bread
Kale & Chorizo Soup
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 6
Ingredients
600g chorizo sausage
1 onion
1 tbsp olive oil
2 cloves garlic
1kg potatoes
200g chopped kale
1 litre chicken stock
salt and pepper
Instructions
Dice the onion and finely chop the garlic.
Wash the kale and remove the stems. Peel and dice the potatoes.
Thickly slice the sausage.
Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
Stir in the garlic and potatoes and cook for a further 10 minutes.
Add the kale leaves and cover with the stock.
Simmer for 30 minutes adding more stock to keep everything covered.
Season to taste and serve with crusty bread.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
2 or 3 parsnips
1 leek - thinly sliced
1 apple - grated
1 tsp flour
pinch of cinnamon
Salt and pepper
1 tbsp grated parmesan
butter
flour, egg and breadcrumbs for coating
Instructions
Top and tail parsnips and boil with skins on until cooked through.
Drain, allow to cool and scrape off skin, then mash with a fork.
Cook the leeks in a little butter and oil, add grated apple and cook through for a few minutes.
Add to mashed parsnips with flour, seasoning, parmesan and a knob of butter.
Form into flat round cakes.
Coat in flour, then egg and breadcrumbs.
Fry in butter and oil until crisp on the outside.
Broad Bean Top Tart
Serves 6
For the shortcrust pastry or go out and buy some ready made
250g plain flour
A pinch of salt
125g cold butter, cut into small cubes
1 egg, separated
About 50ml cold milk
A knob of butter
2 large onions, or a large bunch of spring onions, finely sliced
400g broad bean tops (and/or pea shoots or spinach)
salt and freshly ground pepper
150g cheddar cheese, coarsely grated
200ml whole milk
200ml double cream
2 whole eggs plus 2 egg yolks
Salt and pepper
Start with the pastry. Put the flour, salt and butter in a food processor and pulse until the mixture has the consistency of breadcrumbs. Add the egg yolk then, with the processor running, pour in the milk in a thin stream. Watch carefully and stop adding the milk as soon as the dough comes together. Tip out onto a lightly floured board, knead a couple of times to make a smooth ball of dough, then wrap in clingfilm and chill in the fridge for half an hour.
Meanwhile, heat the butter in a frying pan over a medium heat and add the onions. Fry gently, until soft and golden brown – a good 10 minutes. Add the broad bean tops and cook for just a couple of minutes until wilted. Season well.
Preheat the oven to 170C/gas 3.
Roll out the pastry thinly and use to line a 25cm, loose-bottomed tart case. Leave the excess pastry hanging over the edge. Prick the base all over with a fork, put the tin on a baking sheet, line with greaseproof paper and baking beans, and bake for about 15 minutes. Remove the paper and beans and bake for another 10 minutes. Lightly beat the egg white, brush some of it over the hot pastry, return it to the oven and bake for a further 5 minutes. This helps to seal the pastry and prevent any filling leaking out. Trim off the excess pastry using a small, sharp knife.
Turn up the oven to 180C/gas 4.
Arrange the bean top and onion mixture over the pastry case. Scatter on the grated cheese. Combine the milk, cream, eggs and yolks, season and pour into the tart. Bake for 35-40 minutes or until lightly set and golden brown. Serve warm or cold.
Kohl rabi (or kohlrabi) is one of the vegetables that makes a regular appearance in vegetable boxes, but sits, unused, in the corner of the fridge until it slowly goes off.
Sometimes it arrives complete with its alien tentacles, sometimes it's trimmed.
Sometimes it's green, sometimes it's purple.
Yet this versatile vegetable is easy to cook and a useful addition to the veg box.
1 kohl rabi
600ml whipping cream
½ garlic bulb1 pinch salt and fresh ground black pepper
Peel and finely slice the kohlrabi, ideally with a mandolin.
In a pan bring the whipping cream to the boil with the half bulb of garlic. Remove the garlic.
Butter a gratin dish or small, deep baking tray.
Layer the kohlrabi slices in the dish, seasoning each layer with salt and freshly ground pepper.
Pour a little of the boiled cream over after every three layers of the kohl rabi.
Cover with kitchen foil and bake at 200C/gas 6 for 30 minutes.
Greek Style Kohl rabi
If you can get past its odd looks, kohl rabi is a versatile vegetable.
In this recipe, it's prepared "Greek-style", with fresh pears, dates and Feta cheese.
The sweetness of the pears and dates contrast beautifully with the sharpness of the Feta cheese. The kohl rabi is subtle enough to "hold things together".
Serves 4 as a starter or snack
2 small/medium Kohlrabi
2 pears
100 g of Feta cheese
100g salad leaves
50g dates
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Peel the kohlrabi and chop into dice, about 1cm big.
Put the kohlrabi on a baking tray and drizzle with the olive oil.
Bake at 180 C for 20 minutes, or until softened.
Slice the pears in half and cut away the cores. Cut the pears into slices.
Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.
Crumble the Feta on top of this.
Make the dressing: Chop the dates and mix with the balsamic vinegar and honey. Drizzle over the salad.
Experiment with your favourite dressings for this one. If you find the one in the recipe too sweet, miss out the honey and add some olive oil to the balsamic vinegar.
4 medium beetroots
2 tbsp Olive oil
2 large Potatoes, Cara, cut into 2cm dice
2 Shallots, chopped
2 tbsp chopped parsley
Place the beetroots in a roasting tray, toss with 1 tablespoon of olive oil and season with salt and freshly ground pepper. bake at 200C/gas 6 for 30 minutes.
Roast the beetroot for 1 hour, until tender.
Cool and cut into 2cm dice.
To complete the beetroot hash, blanch the diced potato in a pan of boiling water for 5 minutes, then drain well.
In a non-stick pan, heat the remaining olive oil.
Add in the shallot then add the diced beetroot and potato.
Fry for 2 minutes, season with salt and freshly ground pepper and sprinkle with parsley just before serving.
Beetroot Hummus
Serves 4 as a side dish or starter
4 small beetroot, cooked (NOT pickled beetroot)
200g chickpeas (1 can or equivalent dried chickpeas, cooked)
3 tbsp tahini (sesame seed paste)
2 tbsp olive oil
1 clove garlic (optional, but tastes great)
Juice of 1/2 lemon (optional)
Put all the ingredients together in a blender or food processor and blend until smooth.
You may need to add a little water, if the paste is too thick.
The easiest way to do it is to process in this order:
lemon, olive oil, garlic, tahini
then add beetroot
then add chickpeas (and water, if needed)
Serve with toast, fresh vegetable sticks or as a side salad.
WINE
500 g brussels sprouts, trimmed
Quarter cup dry red wine
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon cornflour
Cut an X into the base of each
In a small bowl, combine the wine, honey, and soy sauce and stir together.
Transfer to a large saucepan along with 1/2 cup water and the Brussels sprouts.
Stir together, then cook, covered, at a gentle simmer for 15 minutes.
Stir occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornflour in a small amount of water.
Stir into the saucepan quickly, then cook for another 5 minutes.
Remove from heat and transfer to a covered casserole dish to serve.
SAVORY BRUSSELS SPROUTS
450 g (1 lb) Brussels sprouts, ends trimmed and halved lengthwise 2 teaspoons unsalted butter
4 spring onions, white and pale green part only, cut into 6 mm (1/4 inch) slices
Place brussel sprouts in a steamer basket over boiling water.
Cover saucepan and steam 5-6 minutes or until tender.
Drain brussels sprouts and place under cold running water.
Drain thoroughly.
Melt butter in a heavy nonstick frying pan over medium heat.
Sauté spring onions for 5 minutes or until softened.
Add brussel sprouts and sauté for another 5 minutes.
Season with salt and pepper to taste.
500 g brussels sprouts
50 g unsalted butter
150 ml water
2 garlic cloves, peeled and crushed
1/2 teaspoons caraway seeds
Salt and pepper
Remove the base of the sprouts and any bad outer leaves.
Thinly slice them length-wise.
Place the butter and water into a saucepan over medium heat.
Add the sprouts once the water has begun to bubble.
Cover and simmer for 3-4 minutes or until the sprouts are soft but still bright green.
At this point add the garlic and caraway seeds.
Stir for a couple of minutes or until all the water has evaporated.
Season with salt and pepper and transfer to a serving dish.
Rhubarb Fool
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked
Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
Red Cabbage with Prunes and Chestnuts
Preparation Time: 4 hours
Cooking Time: 1 hour
Serves: 4
Ingredients
8 prunes
¼ pint red wine
1 ¼ lb chestnuts, peeled
½ lb onions, sliced
1 red cabbage
2 cooking apples
4 tablespoons olive oil
2 tablespoons red wine vinegar
Instructions
Soak prunes in wine for 4 hours, then stone and chop them.
Bring chestnuts to the boil and simmer for 10 minutes, cool and peel the inner layer.
Preheat oven to 200C (400F, gas 6).
Cut onions, shred the cabbage and slice the apples.
Heat the oil, cook the onions until transparent, add the chestnuts, cabbage, prunes, wine and vinegar and bring to the boil.
Cover, put in the oven for three quarters of an hour.
Serve immediately.
170g/6oz purple sprouting broccoli, trimmed
110g/4oz plain flour
1 medium egg, yolk only
150ml/¼ pint water
½ tsp chilli powder
pinch of salt
vegetable oil, for deep-frying
In a medium bowl, whisk together the flour, egg, water, chilli powder and salt.
Set aside.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil.
Remove the broccoli with a slotted spoon and drain on kitchen paper.
In a medium bowl, whisk together the flour, egg, water, chilli powder and salt.
Coat the broccoli in the batter, then deep-fry until crisp and golden.
Set aside.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil.
Eat with dips or as a vegetable side dish to accompany meats
Bortsch
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 6
Ingredients
500g (1lb) beetroot
1 large onion
500g (1lb) potatoes
2 tbsp oil
2 garlic cloves
1.2 litres (2 pts) vegetable stock/beetroot cooking liquid
2 tbsp lemon juice
salt & pepper
150ml (5floz) thick yoghurt
Instructions
Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop.
Reserve cooking liquid.
Wash and chop the potatoes and peel and chop the onion. Saute in hot oil for 10 minutes. Add the crushed garlic and cook for a further 5 minutes. Add the stock/cooking liquid, cover and simmer for 15 minutes until tender.
Roasted Marrow