 |
|
|
| Warm Jerusalem Artichoke Salad |
|
|
2 eggs
450g/1lb Jerusalem Artichokes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
|
salt & pepper
a few lettuce or other salad leaves
1 tablepoon chopped chives |
|
Hard boil the eggs for 7 - 10 minutes, plunge into cold water
and peel off shells. Wash the artichokes (then my recipe says
‘and peel’ BUT they are very knobbly and to my mind
this takes far too long! A good scrub with a vegetable brush
is much easier, not so wasteful, and the end result is more
flavoursome) Then cut them into 6mm/¼” slices,
pat dry, and fry them in the oil, shaking to coat and cook evenly.
Cook for 20 minutes till completely tender. Remove from heat,
add the vinegar and season with salt and pepper to taste. Cool
slightly then arrange on some lettuce or other salad leaves
of your choice, with the eggs cut into quarters or sixths, sprinkle
the chives on top and serve while still warm.
|
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|
|
| Jerusalem Artichokes and Scrambled
Egg Flan |
|
20cm (8") savoury flan
case,
bought or home-made baked blind
450g (1lb) jerusalem artichokes
50g (2oz) butter
|
4 large eggs
2 tablespoons milk or cream
salt and pepper
herbs to garnish |
|
| Scrub the artichokes and steam
or boil them till tender. Cool, peel (if you like) and dice
them. Melt half of the fat in a frying pan and sauté
them quickly. Warm the pastry case and put the artichokes in
it and keep warm. Beat the eggs in a bowl, season with salt
and pepper to taste, add the milk or cream, and then scramble
them lightly in the rest of the butter. Pile on top of the artichokes
in the flan case, sprinkle with some fresh chopped herbs if
you have them, and serve immediately – eggs don’t
wait ! |
|
|
|
| Jerusalem Artichoke Soup |
|
|
25g (1oz) butter
1 onion, finely chopped
1 clove garlic, crushed or finely chopped
500g (1lb) Jerusalem artichokes, scrubbed
and sliced
400 ml (¾pt) semi-skimmed milk
|
1 veg stock cube made with 400ml
(¾pt) boiling water
25g (1oz) cornflour
Salt and freshly ground black pepper
Fresh parsley for garnish
Single cream to taste |
|
| Melt the butter in a large heavy
based saucepan and cook the onion with a pinch of salt until
softened but not coloured. Add the garlic and artichokes and
fry for a further few minutes. Then add the vegetable stock
and milk, cover the saucepan and simmer gently for 25 minutes
or until the artichoke pieces are tender. Liquidise until smooth
then return to rinsed pan. Blend the cornflour with 2 teaspoons
of water and stir in a few spoonfuls of soup, add this mixture
to the saucepan and bring to the boil whilst stirring continuously.
Remove from the heat, season to taste, swirl in the cream and
garnish with parsley.
|
|
|
|
| Jerusalem Artichokes in Cream Sauce |
|
|
600g (1¼lbs) artichokes
2 shallots or small onions, chopped
20g (1oz) butter
1 tablespoon sunflower oil
Pinch dried thyme, or small sprig of fresh
|
100ml (3½fl oz) vegetable
stock
150ml (5 fl oz) crème fraiche
½ vegetable
or chicken stock cube
Salt and pepper
Chopped chives or parsley to garnish |
|
| Scrub or peel artichokes as described
above. Heat oil and butter in heavy based pan and fry shallots
or onion gently, with the thyme, till tender. Cut artichokes
into slices about ½cm (¼in) thick and add to pan.
Stir for 2 or 3 minutes then add stock, bring to boil and simmer,
uncovered, for 5 minutes. Then add the crème fraiche
and the crumbled stock cube, and stir till dissolved. Simmer
for a further 5 minutes, or until the artichokes are tender
but still firm, stirring gently from time to time. Season to
taste with salt and pepper, sprinkle with herbs and serve at
once. |
|
|
|
| Baked Aubergines with Garlic |
|
|
| For each aubergine, use
one nice fat clove of garlic.
Trim stalks from aubergine(s) cut in half lengthwise
and make deep cuts in the exposed flesh in a lattice
pattern. Press the crushed garlic into the cuts, sprinkle
with salt and pepper and place, cut sides up, in an
oiled baking dish.
Drizzle generously with olive oil and bake for about
35 minutes in oven pre-heated to 180ºC/350ºF/gas
mark 4, until tender and lightly browned on the surface.
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| |
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|
| Beetroot
Casserole with Orange and Honey |
|
4 tablespoons olive oil
225g (8oz) onions, chopped
450g (1lb) beetroot, peeled and diced
1 tablespoon tomato purée
|
1 tablespoon honey
Salt and pepper
½ tablespoon cornflour
300ml (½ pint) orange juice |
|
| Heat the oil in a pan and
add the onions and sauté for about 5 minutes until
soft. Add the beetroot and cook for a further 5 minutes.
Mix in the tomato puree and honey, season to taste and
transfer to an ovenproof dish. Mix the cornflour with
the orange juice and pour over the beetroot and bake for
about 35 – 40 minutes or until beetroot is cooked.
|
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|
|
| Chocolate Beetroot Cake |
|
|
200ml sunflower oil
75g cocoa powder
180g plain flour
2tsp baking powder
|
250g caster sugar
250g cooked beetroot
3 large eggs
1tsp vanilla extract |
|
Sift cocoa, flour and baking
powder together. Puree beetroot, add eggs, vanilla and
oil and blend until smooth. Pour into lined tin and bake
for
50 minutes at 180degrees c or gas mark 4.
|
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|
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|
|
| Borsch |
|
|
There are
many variations on this beetroot soup from all over Europe,
but this one contains many of the other veg you may find
in your veggie box. If you don’t have the exact
ingredients listed here you can make your own variations.
This recipe serves two, but you can of course multiply
the quantities, depending on how many you are feeding.
|
|
|
|
|
600ml/1pint stock
115g/4oz raw beetroot, washed
1 teaspoon red wine vinegar
12g/½oz butter
1 small clove garlic, peeled and chopped
1 onion, peeled and sliced
|
115g/4oz potatoes, peeled
and cubed
115g/4oz cabbage, trimmed and shredded
1 carrot, peeled and sliced
1 tablespoon tomato puree
½ teaspoon castor
sugar
Salt and pepper
2 tablespoon soured cream
1 tablespoon chopped fresh parsley
|
|
| Place stock in a large
heavy based pan and heat gently. Peel and grate the beetroot
and add to the stock. Add the vinegar and simmer for 20
minutes
Melt butter in a large pan and fry the garlic and onions
lightly for 2 to 3 mins to soften. Add the potatoes,
cabbage and carrots and fry for a further minute. Add
all the vegetable to the pan with the stock.
Add the tomato puree, sugar and salt and pepper to
taste. Bring to the boil and simmer, covered, for about
40 mins till the vegetables are tender.
Pour into warmed serving bowls and add a tablespoon
of soured cream to each. Sprinkle with fresh chopped
parsley and serve.
|
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|
|
| Broccoli and Stilton Soup |
|
|
Medium sized head of broccoli
1 medium sized onion
1 stick of celery
12g (½ oz) butter
1 teaspoon plain flour
300ml (½ pint) hot vegetable stock
(stock cube works fine)
|
Pinch of grated nutmeg
Salt and pepper to taste
150ml (¼ pint) milk
40g (1½oz) Stilton or hard blue cheese, crumbled
Croutons or celery leaves to garnish, if liked |
|
Wash the broccoli and divide
into very small florets, trim and cut the stem into similar
sized pieces. Peel and chop onion. Trim and chop celery.
Heat butter in large heavy based pan and fry onion and
celery over low heat for 5 mins til soft but not brown.
Add the broccoli and fry for a further 2 mins.
Stir in the flour and stir to coat the vegetables. Add
the hot stock and stir well. Bring to the boil, turn down
heat, add nutmeg, salt and pepper. Simmer gently for about
15 mins til vegetables are tender.
Cool slightly then place in a processor or blender and
process til smooth. Return soup to pan, add milk and the
crumbled cheese and heat gently til the cheese is melted.
VERY IMPORTANT not to boil the soup at this stage or the
cheese will go stringy! Serve immediately with crispy
croutons or celery leaves to decorate, if liked.
|
|
|
| |
|
| Broccoli with Onion, Garlic
and Tomatoes |
|
| 450g (1lb) broccoli, cut into
small florets |
|
| 25g (1oz) butter |
| 1 medium onion, thinly sliced |
| 1 clove garlic, finely chopped |
| 4 tomatoes, skinned and roughly
chopped |
| 1 tablespoon grated parmesan
cheese |
| |
Put the broccoli, onion and garlic
into a saucepan with the butter and about 1cm (half an inch)
of salted water. Cover and cook on a moderate heat until tender,
about 20 minutes, when all the water should have evaporated.
Toss in the tomatoes, season to taste, and heat through. Serve
with the parmesan cheese sprinkled over the top.
|
|
|
|
| Braised Cabbage with Raisins
|
|
|
750g (1½
lbs) cabbage
250g (8oz) onions
40g (1½oz) seedless raisins
|
25g (1oz) butter
Pinch of nutmeg
Salt and black pepper |
|
| These quantities
can be adjusted according to the size of the cabbage
Trim, cut and finely shred the cabbage. Peel
and chop the onions. Wash the raisins, cover with
hot water and leave to soak. Heat the butter in
a heavy based pan. Add the onions and cook for
4 – 5 minutes until soft but without colour.
Add the cabbage and season lightly with the nutmeg,
salt and pepper. Cover and cook over gentle heat
for 15 – 20 minutes, stirring occasionally.
Drain the raisins, add to the pan and mix well.
Cover and cook for another 15 – 20 minutes
until the cabbage is tender. Place in a hot serving
dish and sprinkle with the peanuts.
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|
|
|
|
| Cabbage on Toast |
|
|
500g (1lb) Cavalo
Nero or Savoy cabbage leaves
4 slices of bread of your choice
2 cloves of garlic
Sea salt and freshly ground black pepper
Olive oil
|
|
|
Remove the stems
and ribs from the cabbage and cut into broad strips.
Steam or boil till tender, usually about 20 minutes.
Drain, and when cool enough squeeze out excess water
and chop medium finely. Toast the bread and rub
it with garlic. Spoon the cabbage over the toast,
season with salt and pepper, drizzle generously
with olive oil and serve at once.
|
|
|
|
|
|
| Cabbage with Caraway Seeds |
|
|
450g (1lb) cabbage,
finely sliced into strips
50g (2oz) butter or margarine
2 or 3 teaspoons caraway seeds
|
|
|
Put cabbage into
boiling salted water and bring back to the boil.
Reduce heat and simmer until just tender, but still
a bit crisp, drain and set aside. In the same pan
melt the butter or margarine, add the caraway seeds
and fry them for about a minute, stirring continuously.
Remove from heat, add cabbage to pan, stir well
and serve.
|
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|
| |
|
|
| Chou a la Crème |
|
|
1 small white cabbage,
shredded
100g (4 oz) butter
300ml (½pint) double cream
Lots of black pepper
Warm rolls or croutons to serve
|
|
|
Blanch the shredded
cabbage in boiling water, drain and cool. Melt the
butter, add the cabbage and cook very slowly until
tender. Season liberally with black pepper, add
the cream and heat through thoroughly (without boiling)
just before serving.
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| |
|
| Baked White Cabbage with
Nuts and Cheese |
|
Serves 2
1 small white cabbage
40g (1½oz) butter
2 tablespoons flour
300ml (½pint) milk
50g (2oz) salted peanuts, chopped roughly
100g (4oz) grated cheddar cheese
nutmeg
salt and pepper
|
|
| |
Chop the cabbage fairly
coarsely and boil or steam till cooked but still crunchy.
Drain, reserving the water. Meanwhile melt the butter
in a heavy saucepan, add the flour and cook till straw
coloured. Add milk gradually, stirring all the time, heating
slowly until thick and creamy. Thin out with a bit of
the cabbage water if necessary. Grease a baking dish and
put in layers of cabbage, chopped nuts, sauce and cheese,
seasoning each layer with nutmeg, salt and pepper to taste.
Finish with a layer of cheese, and bake in a hot oven
425°F/ 220°C / gas mark 7 for about 15 minutes,
or until the cheese is browned and bubbly.
|
| |
|
|
| Hot Cabbage Salad with Tomato and
Anchovy Dressing |
|
|
A medium sized piece of
white cabbage, according to how many you are feeding
For about 500g of cabbage you will need:
2 tablespoons white wine vinegar
1 dessertspoon tomato puree
1 dessertspoon anchovy essence
4 tablespoons olive oil
1 large clove garlic, finely chopped
Black pepper
|
|
|
| Prepare the cabbage by
stripping off any damaged outer leaves, and shredding
fairly finely, discarding any hard stalk. Heat the olive
oil over a moderate heat in a large frying pan or wok.
Add the cabbage and the garlic and cook, stirring for
about 10 minutes, until a bit softened but still crunchy.
Mix together the vinegar, tomato puree, anchovy essence
and pepper to taste, and stir into the cabbage. Bring
just to the boil and remove from the heat immediately.
Personally I would prefer this without the anchovy
essence, I’m sure it would taste just as good!
|
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|
|
| Carrot Soup with Ginger |
|
|
25g (1oz)
butter or margarine
1 medium onion, peeled and chopped
1 stick of celery, chopped
1 medium potato, peeled and chopped
450g (1 lb) carrots, scrubbed and chopped
|
1½
teaspoonsful grated fresh root ginger
800ml (1¼pints) vegetable or chicken
stock
4 tablespoonsful whipping cream
a good pinch of freshly ground nutmeg
salt and pepper to taste
|
|
Cook the onion
and celery in the butter or margarine for
about 5 minutes till softened. Stir in the
carrots, potatoes, ginger and stock, and bring
to the boil. Reduce the heat to low, cover
and simmer for about 20 minutes. Pour the
soup into a food processor or blender and
process til smooth. Return the soup to the
pan, stir in the cream and nutmeg, and season
to taste with salt and pepper. Reheat gently,
making sure the soup does not boil, and serve.
|
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|
|
|
|
| Celeriac Remoulade |
|
|
350g/12oz
celeriac
2 teaspoons sunflower oil
½ tablespoon yellow mustard seeds
1 tablespoon French mustard
½ teaspoon white wine vinegar
|
25g/1oz mayonnaise
3 tablespoons soured cream
Salt and pepper
25g/1oz gherkins, sliced into strips
2 teaspoons parsley |
|
Heat the oil
in a pan and add the mustard seeds. Cover
with a lid and cook until the seeds start
to pop, and pour them into a bowl. Add the
mustard, vinegar, mayonnaise and soured cream,
season with salt and pepper to taste and mix
well. Peel the celeriac and grate finely by
hand or in a food processor. Fold into the
mayonnaise mixture, add the gherkins and chopped
parsley, and chill in the fridge for at least
one hour, but preferably longer, before serving.
|
|
|
| Baked Swiss Chard |
|
|
1 bag Swiss, Rainbow
or Ruby Chard
(3 or 400g)
50g (2oz) butter
2 cloves garlic
|
3 eggs
200ml (7 fl oz) creamy milk
Pinch of grated nutmeg
Salt and pepper |
|
| Wash the chard well.
Remove the green leaves from the stalks, roll the
leaves up like a cigar and slice thinly. Cut the
stalks into 5cm (2”) lengths. Cook the stalks
in boiling water till just tender (about 20 mins)
and drain them well. Meanwhile heat about a third
of the butter in a pan and add the shredded leaves,
season lightly with salt and pepper, cover and cook
over gentle heat for about 15 mins. Peel and crush
the garlic. Place a layer of stalks in a well greased
baking dish and dot some of the butter over the
surface and then cover with a layer of leaves. Repeat
the layers with the rest of the chard, ending with
a layer of stalks. Beat the eggs, milk and garlic
together, season lightly with salt and pepper and
the nutmeg, and pour over the top. Cook in a preheated
oven 180ºC/350ºF/gas mark 4 for 30 –
40 mins till set.
For a more substantial meal, thinly slice some
gruyere or emmental cheese and place between the
layers instead of the butter.
|
|
|
|
|
|
| Baked Courgette Soufflé
(serves 4 to 6) |
|
2 tablespoons oil
750g (1½ lb) courgettes, grated
50g (2oz) butter
50g (2oz) wholemeal flour
200ml (8fl oz) milk
3 eggs, separated
Salt, pepper and nutmeg to taste
|
|
| |
| Heat the oil in a large
pan, add the courgettes and cook gently for 10 minutes,
stirring occasionally. Melt the butter in another pan,
remove from heat, stir in flour, add milk gradually and
mix well. Return to the heat and stir continuously till
thickened. Simmer for about 3 minutes stirring occasionally.
Remove from heat and leave to cool slightly. Add the three
egg yolks, salt, pepper and nutmeg to taste, and mix well.
Whisk the egg whites till stiff, and fold carefully into
the courgette mixture with a metal spoon. Turn into a
greased 1.2 litre (2 pint) ovenproof dish and bake in
the oven preheated moderate oven 190C/375F/gas 5 for about
an hour – resist the temptation to look in the oven
sooner – the soufflé may collapse!
This is good with a fresh tomato sauce – Scald,
refresh in cold water, and skin about 4 or 5 large tomatoes,
chop and cook in about an ounce of butter, add a tablespoon
each of chopped fresh parsley and chopped chives and
salt and pepper to taste. Sieve or blend if you like
a smooth sauce, but equally good as it is.
|
|
|
|
| Courgettes with Mint,
Garlic, Pine Nuts and Currants |
|
| Use one medium courgette
for each person as a side dish - for each two courgettes
use: |
|
1 tablespoon olive oil
1 garlic clove, chopped
Sprig of fresh mint, chopped
1 tablespoon pine nuts
25g (1 oz) currants (soaked in a little water if you have
spare time!)
Salt and pepper to taste |
| |
Heat
oil in pan and sauté garlic for about 1 minute.
Add the sliced courgettes and mint and cook until the
courgettes are just starting to brown, about 10 minutes.
Add the pine nuts and the (drained) currants. Cook for
a further minute, season to taste and serve quickly.
|
|
|
|
|
| Fennel with (Bacon and) Cheese |
|
| 225g (9oz) fennel trimmed |
|
| sea salt |
| 1 teaspoon olive oil |
| 40g (half oz) streaky or back
bacon, rinded and chopped (optional) |
| 3 tablespoons creme fraiche |
| small pinch freshly grated nutmeg |
| 25g (1oz) cheddar cheese, grated |
| |
Slice
the fennel bulbs thickly. Place in a saucepan and pour over
150ml water and sprinkle with salt.
Bring to the boil and simmer 20/25 mins until tender. Remove
fennel with slotted spoon and place in a buttered, shallow heatproof
dish, overlapping the slices. Boil the cooking liquid rapidly
until it is reduced to a third.
If using bacon, fry it in the oil in a small pan until crisp
and scatter over the fennel.
Blend the creme fraiche with the cooking liquid and add the
nutmeg. Spoon over the fennel (and bacon), sprinkle over the
cheese and grill for 3 or 4 minutes till the cheese is melted
and golden.
|
|
|
| Curried Fennel |
|
|
For about 400g fennel
you will need:
1 clove garlic
Sprig of fresh thyme if available,
or sprinkle of dried if not
200ml (6 fl oz) chicken or vegetable stock
|
1½ tablespoons
mild curry powder
30g (1 oz) butter
And for the gratin (optional)
40g (1½ oz) grated hard cheese
60g (2 oz) breadcrumbs
30g (1 oz) butter |
|
| Trim the fennel and slice
lengthways into fairly thick slices. Steam or boil till
just tender, about 10 minutes, and drain well. Melt 1oz
butter in a frying pan and fry the fennel on both sides,
with the garlic and thyme, until lightly browned. Add
salt and pepper to taste, mix the curry powder with the
stock and stir into the fennel. Cover and simmer for about
5 minutes. You can eat this as it is at this stage, or….transfer
mixture to a baking dish, sprinkle with grated cheese
and breadcrumbs, dot with the butter, and brown in a medium
hot oven, preheated to 180ºC / 350ºF / gas mark
5 for about 10 minutes. |
|
|
|
|
| Cheesy Leeks and Ham |
|
use 1 medium leek per person.
Preheat oven to 200°C/400°F/gas
mark 6
|
| For 2 leeks |
| 2 slices of lean ham |
| 15g (half oz) butter |
| 15g (half oz) plain flour |
| 225ml (8fl oz) milk |
| half teaspoon French mustard |
| 40g (1.5oz) cheddar cheese, grated |
| salt and pepper to taste |
| 15g (half oz) fresh wholemeal
breadcrumbs |
| |
Trim and
wash the leeks and cut each one in half. Cook in a large pan
of boiling water for 3 or 4 minutes until just tender and drain
well. Cut each slice of ham in half and wrap round the leeks.
Lay in a shallow overproof dish.
To make the sauce, melt the butter in a heavy based pan, stir
in the flour and cook till the flour is the colour of straw.
Gradually add the milk and cook, stirring till thickened and
smooth. Add the mustard and a good half of the cheese and season
with salt and pepper to taste. Stir well and pour over the leeks
and ham. Mix the rest of the cheese with the breadcrumbs and
scatter over the dish. Bake for about 20 minutes till the topping
is crisp and brown.
|
|
|
|
| Leek and Potato Soufflé |
|
|
Serves 6
50g (2oz) fresh breadcrumbs
175ml (6 fl oz) milk
450g (1lb) potatoes
350g (12oz) leeks
1 tablespoon olive oil
2 garlic cloves
|
½ teaspoon dried oregano
½ teaspoon dried parsley
120g (4oz) parmesan cheese
4 eggs, separated
Salt and black pepper to taste |
|
Preheat oven to gas mark 4 (180°C/350°F).
Well grease a 30cm round oven proof dish. In a small bowl soak
breadcrumbs in milk and leave to stand.
Peel potatoes, cut into chunks and boil or steam til tender.
Drain, mash and keep warm. Wash leeks well, slice boil or steam
til tender, drain and chop finely.
Heat olive oil, crush garlic and cook in oil for about 2 mins
but do not allow to brown. Add leeks, oregano and parsley and
cook for 2 more mins. Remove from heat. Mix in mashed potatoes,
parmesan egg yolks and seasoning.
Beat egg whites until stiff and fold into vegetable mixture.Spoon
into baking dish and smooth the top. Top with soaked breadcrumbs
and bake until golden, about 30 mins. Serve at once.
|
|
|
|
| Leek, Parsnip and Red Kidney
Bean Bake |
|
Serves 4 to 6
430g/15 oz tin red kidney beans, drained
375g/12oz parsnips,
scrubbed and cut into chunks
1 tablespoon sunflower oil
250g/8oz leeks, trimmed and chopped
|
1 clove garlic, crushed
50g/2oz porridge oats
2 tablespoons soya sauce
2 tablespoons tomato puree
2 tablespoons chopped fresh parsley
1 teaspoon caraway seeds
1 teaspoon allspice
Salt and pepper to taste |
|
Steam the parsnips until tender
and mash till fairly smooth. Keep the water. Gently fry the
leeks in the oil until soft, add garlic and beans and cook for
five minutes. Mix with the parsnips and remaining ingredients,
add a little of the parsnip water if mixture seems a bit dry.
Season to taste and spoon into a well greased 23cm/9”
square baking or round flan dish. Bake in preheated oven 350ºF/180ºC/gas
mark 4 for about 30 or 40 minutes. Serve hot.
|
|
|
|
| Alfalfa Salad with Marinated
Mushrooms |
|
| 25g (1oz) mushrooms, washed and
dried |
| 2 tablespoons white wine vinegar |
| 4 tablespoons sunflower oil |
| 1 small onion, finely chopped |
| 1 glove garlic, crushed |
| salt and pepper |
| |
For the
salad - lettuce leaves, tomatoes (and/or anything else you fancy
or have to hand) and about half a pack of alfalfa sprouts, rinsed
and dried.
Mix the mushrooms with the marinade ingredients and leave for
about 2 hours in the fridge. Make a salad with the alfalfa sprouts
and other ingredients to your taste and mix the marinade in
carefully just before serving.
|
|
|
|
| Baked Stuffed Onions |
|
|
These huge
onions are a meal in themselves! My recipe says use one
onion per person, but these are so large half a one makes
a good serving.
Preheat oven to 190ºC/375ºF/gas mark 4
For each of these huge onions:
|
|
1 tablespoonful wholemeal
breadcrumbs
15g (½oz ) butter
25g (1 oz) walnuts, chopped
50g (2oz) streaky bacon, trimmed and finely chopped
|
40g (1½oz) strong
blue cheese - eg Stilton or Roquefort - crumbled
Salt and pepper
1 tablespoon Worcestershire sauce
2 tablespoons olive oil |
|
| Put onion(s) whole and
unpeeled in a pan of water, bring to the boil and simmer
until the outside is soft (20-30 mins) Drain, and rinse
under cold tap, or leave until cool enough to handle.
Trim ends and peel away skins. Cut each onion in half
crosswise and scoop out the centre leaving a two or three
layer shell (a melon baller or serrated edged spoon helps
with this) Chop the inside of the onion finely and fry
in the butter and some of the oil until tender, then add
the bacon and cook another two or three minutes. Add the
breadcrumbs, walnuts, half the cheese, salt and pepper
to taste, and the Worcestershire sauce. Stir well to mix.
Grease an ovenproof dish, place the onion shells in it,
and fill with the mixture. Sprinkle over the rest of the
cheese, drizzle over the rest of the oil, and cook in
oven for about 30-45 minutes until golden and bubbling.
Variations – for a vegetarian dish leave out
the bacon and substitute perhaps with mushrooms or fennel,
or other veg to taste. The walnuts could also be substituted
with other nuts
|
|
|
|
|
|
| Parsnip Soufflé Crumble |
|
| 450g (1lb) parsnips |
| 110g (4oz) butter or margerine |
| 3 eggs, separated |
| a good pinch of nutmeg |
| 55g (2oz) sunflower seeds |
| 55g (2oz) wholemeal flour |
| salt and pepper |
| |
Peel,
cube and steam the parsnips until soft, then mash. Add half
the butter or margerine, stir well, then add the egg yolks with
the nutmeg and seasoning. Grind the sunflower seeds to a coarse
texture and mix with the flour. Rub in the rest of the fat to
make a crumble mixture. Whisk the egg whites till stiff and
using a metal spoon fold gently into the parsnip mash and turn
into a lightly greased soufflé or other overware dish.
Sprinkle lightly and evenly with the crumble mixture. NB: Too
much crumble mix on top will be too heavy and the soufflé
will not rise - if you have made too much you can keep it in
the fridge or freezer and use another time.
Bake at 375°F/190°C/gas mark 5 for about 30 - 40 minutes
or till cooked. Eat at once! |
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| Greens and Mashed Potato
Pie (serves 4 to 6) |
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Make
some fluffy mashed potato using about 450g (1lb) potatoes,
25g (1oz) butter, and 4 tablespoons of hot milk. (The
secret of making gorgeous mash is to use enough butter!
If you’re not too worried about calories, whisk
in plenty with a fork) Season to taste, and spread in
the bottom of a baking dish.
Heat a tablespoon of olive oil in a heavy pan and sauté
2 crushed or chopped cloves of garlic for a couple of
minutes till a bit brown. Shred about 400g spring cabbage
(this is about one of our bags full) and stir fry it with
the garlic until just wilted.
Spread the cabbage on top of the potato and then cover
with grated cheese (cheddar, feta, emmental, or anything
really that you might have in the fridge and needs using
up)
Bake in a medium hot oven for about 20 minutes till hot
through and the cheese is melted and just browning. Simple,
but delicious!
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| Jansson’s Temptation |
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A
famous and favourite dish from Sweden, potatoes with all
this cream and butter can’t fail!
700g (1½lbs) potatoes
2 large onions
2 tins anchovy fillets
ground black pepper
100ml (¼pint) single cream
20g (1oz) butter, plus a bit for greasing
100ml (¼pint) double cream (optional)
Peel the potatoes and cut into matchsticks. Peel and
slice the onions into thin rings. Grease a casserole
dish with some butter, and layer half the onions and
potatoes in it. Drain the anchovies into a bowl, reserve
the oil, and lay the fillets over the potatoes and onions.
Layer the remaining potatoes and onions on top. Season
with plenty of black pepper. Mix the single cream and
anchovy oil together and pour evenly into the casserole.
Dot the surface with the rest of the butter. Cover with
foil, making sure the edges are tightly sealed. Bake
for about an hour in a hot oven 425°F/ 220°C
/ gas mark 7 till soft. Pour the double cream over the
top, if liked, and serve immediately.
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