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February
Spicy Parsnip Soup
Ingredients
- 40 gm(s) butter
- 1 onion, peeled & sliced
- 700 gm(s) parsnips, peeled, cored & finely diced
- 1 tsp(s) curry powder
- 0.5 tsp(s) ground cumin
- 1.2 ltr(s) chicken or vegetable stock salt & pepper
- 150 ml(s) single cream paprika, to garnish
Method
Melt the butter in a large saucepan, add the onion and fry gently for 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
Stir in the curry powder and cumin and cook for a further 2 minutes.
Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 35 minutes, until the vegetables are tender.
Allow to cool slightly, then puree in a blender or food processor until smooth.
Return to the pan and adjust the seasoning. Add the cream and reheat but do not boil. Serve sprinkled with paprika.
November
700g uncooked beetroot
2 medium onions
2 garlic cloves
2 eating apples
50g unsalted butter
200ml dry cider
1.2 litres chicken stock
creme fraiche to top
trim, peel and slice the beetroot
chop the onions
peel and finely chop the garlic
peel core and slice the apples
melt the butter, fry the onions and garlic for 5-8 minutes
add the beetroot and apples and fry for a further 5minutes
add the cider and reduce till syrupy
add the chicken stock and simmer for 20minutes
puree the suop in a blender
check the seasoning
reheat to serve and add creme fraiche
September
Courgette Chocolate Brownie
250g grated courgettes
125ml vegetable oil
300g caster sugar
2 tsp vanilla extract
250g plain flour
40g cocoa powder
1.5 tsp bicarb soda
1 tsp salt
60g chopped walnuts
preheat oven to gas 4/180c
grease and flour 22x 33cm baking tray
in a large bowl mix together oil, sugar, vanilla when blended combine flour, cocoa powder, bicarb, salt with it
fold in grated courgettes and walnuts
spread evenly in tin
bake for 25mins until brownies spring back when genlty touched
allow to cool before cutting into squares
then enjoy!!
June
Broad Bean Dip
Preparation time: less than 30 mins
Cooking time: no cooking required
Serves 4
Preparation method
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Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.
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Add some cream, salt, pepper and a hint of sugar.
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Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.
January
Soup of any type is great at this time of the year
why don't you just experiment,
add chopped root vegetables, cook off with some water, add some cold meat (chicken is always good, stock and and season to taste, doesn't get much easier than that
Sweet Pumpkin Pie
Ingredients
* 1 ½ cups cooked, pureed pumpkin
* 1 cup brown sugar
* 2 beaten eggs
* ½ tsp salt
* 1 tsp cinnamon
* ¼ tsp each of ginger, ground cloves and nutmeg
* 1 ½ cups cream
* 1 8 inch pre-prepared pastry case or 250g shortcrust pastry lining an 8 inch pie tin
Method
1. Cook the pumpkin
* Cut the pumpkin into quarters
* Remove the seeds
* Cut the flesh from the skin
* Cut the flesh into chunks
* Steam (or boil in a little water in a covered pan) for about 10 minutes until soft
* Allow to cool slightly
2. Mash the pumpkin and mix together pumpkin, sugar, eggs, salt and spices.
3. Gradually stir in milk or cream.
4. Pour into prepared pie shell.
5. Bake in preheated 210 C oven for 15 minutes. Reduce heat to 190 C and continue baking for about 40 minutes.
Time From Cupboard-To-Table
1 1/2 hours
Notes & Variations
If you don't have any pumpkins, you can also make this recipe with butternut squash or gem squash.
This is a brilliant treat to serve at a Hallowe'en party.
September
Chocolate Courgette Cake
Preparation Time: 10 mins
Cooking Ti
me: 45 mins
Serves: 6
Ingredients
120g butter (softened)
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, beaten
130ml milk
350g plain flour
2 tsp baking powder
4 tbsp cocoa
450g courgettes, peeled and grated finely
1 tsp vanilla
Instructions
1. Line a 20 x 35cm baking tray with baking paper and set the oven to 190ºC/350ºF.
2. Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
3. Sift the dry ingredients together and fold into the mixture. Stir in grated and peeled courgettes, vanilla and spoon into tin. Bake for 35 -45 minutes.
August
Runner Beans with chilli and garlic
Ingredients
300g runner beans
3 tbsp olive oil
2 garlic cloves , finely sliced
1 fresh chilli chopped or a large pinch chilli flakes
2 cloves
800grams of fresh chopped tomatoes or 2 x 400g tins plum tomato , drained of juice
a small bunch basil , leaves torn
Instructions:
Run a potato peeler down either side of the beans to remove any stringy bits.
Cut on the diagonal into 2cm pieces.
Heat the olive oil in a large wide frying pan and add the garlic.
Cook for 2 minutes then add the beans, chilli and cloves.
Cook for 2 minutes then add the fresh tomatoes or tip in the drained tomatoes.
Cover and cook for 20-30 minutes until the beans are tender and the sauce is thick and rich.
Stir through the basil just before serving.
Beetroot and Chocolate Cake
Ingredients
1 large cooked beetroot , about 175g in weight, roughly chopped
200g plain flour
100g cocoa powder
1 tbsp baking powder
250g golden caster sugar
3 eggs
2 tsp vanilla extract
200ml sunflower oil
100g dark chocolate , (not too bitter), chopped into pieces
crème fraîche or clotted cream, to serve
Instructions:
Heat oven to 190C/fan 170C/gas 5.
Peel thick outer layer of beetroot off. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate.
When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin.
Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack.
Serve in slices
with the crème fraîche or clotted cream.
July
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
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