Seasonal Summer Vegetable Recipes
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.
www.gardenfriendsvegetablebox.com
Garden Friends Farm Shop based in the grounds of Roxton Garden Centre
Mark & Val Howson
Tel: 01480 210383
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 beetrootoff. 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.
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.
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.
