RECIPES - page two          
             
    ....More of our favourites which we have included in our leaflets throughout the year...
We hope you enjoy them too.		      
         
                       
    Index                  
    Rhubarb and Ginger Jam   Leek and cauliflower stuffed pancakes with cheese sauce      
    Watercress pizza rolls   Rhubarb & Cinnamon Cake      
    Eggs Florentine with roasted mushrooms     Chocolate Courgette Cake      
    Broad bean and courgettes pasta sauce     Spiced aubergine & tomato (Iman bageldi)      
    Grilled courgettes, tomato & bean salad & basil dressing   Baked courgettes with chilli and mint      
    Spanish crispy cauliflower     Guajarati cabbage and carrots      
    Arroz con chorizo     Simple sweetcorn cakes with avocado salsa      
    Leek and cauliflower stuffed pancakes with cheese sauce     Bubble and squeak soup with Wensleydale cheese      
    Parsnip Risotto     Spiced winter vegetables      
    Beetroot cake     Yummy celeriac, apple & fennel bake      
                     
                       
                       
                       
    Rhubarb and Ginger Jam        
   

Ingredients:
Makes about 3lbs:
1kg (2lb 4oz) trimmed rhubarb, chopped
1kg (2lb 4oz) sugar
juice of two small lemons
25g (1oz) root ginger
100g (4oz) crystallised ginger, chopped

Method:
1. Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight.
2. Bash the root ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes.
3. Remove the root ginger bag, add the preserved ginger and boil again until the rhubarb is clear.
4. Test for a set by leaving a small amount of the jam mix on a cold plate. If it wrinkles when you push your finger through it then it's ready.
5. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars.

      
         
         
         
         
         
         
         
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    Watercress Pizza Rolls        
    Ingredients:       Method:        
    Pizza dough:
1 tsp dried dill
1 tbsp olive oil
1 ¼ cups bread flour
1 ¼ cups all-purpose flour
1 tsp salt
1 tsp dry yeast
1 tsp sugar
175ml warm water
1 tbsp olive oil

For the filling:
2 oz butter
1 onion, finely chopped
3 bunches watercress, finely chopped
8 oz cottage cheese
3 oz Parmesan
1 tablespoon lemon juice
1 beaten egg
Salt and pepper 		    1. Sift flour and salt into a bowl, combine the yeast, sugar and ¼ cup water, leave until frothy. Add yeast liquid to flour with water and oil. Mix to a dough, knead onto a floured surface for 10 minutes and until smooth. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for ¾ hr. Punch down dough and knead briefly.

2. Melt the butter, add the onion, and cook until soft, add the watercress and cook for 3 minutes. Remove from heat, stir in the cottage cheese, 2 oz Parmesan, lemon juice and egg, add the salt and pepper, cool and chill until firm.

3. Grease a baking sheet, roll out the dough on a lightly floured surface. Spread the filling over the dough, leaving a border all around the edges. Roll the dough up and seal the edges, cut into 8-10 slices and place on a baking sheet, cover with cling film and let rise for 30 minutes.

4. Preheat oven to 200C (425F) sprinkle with the rest of the Parmesan cheese, bake for 20 minutes until crisp and golden.

      
             
             
             
             
             
             
             
             
             
             
             
             
             
             
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    Leek and cauliflower stuffed pancakes with cheese sauce        
    Ingredients:
1 cauliflower cut into florets
2 leeks, trimmed
30g butter
salt and pepper
Cheese Sauce
40g (2oz) butter
30g (1oz) plain flour
400ml (13 fl oz) double cream, optional
80g cheddar cheese, grated
salt and pepper		  

Method:
1. Firstly make required pancakes using ½ wholewheat flour and ½ plain flour. Stack them on a plate and keep warm.
2. Cook the cauliflower for 10 minutes and leeks for 3 minutes until tender. Drain off the liquid.
3. Make a cheese sauce with butter, flour and milk in a saucepan over a moderate heat and whisk until thickened. Add the cream, cheese and seasoning.
4. Place the cauliflower and leeks in a saucepan with some butter add some cream and stir whilst this is absorbed into the vegetables.
5. Place a small amount of the vegetables on each pancake and roll lengthways, sealing the edges and place side by side in a baking dish. Pour the cheese sauce over the top, sprinkle with grated cheddar and place in the oven for 30 minutes until brown.

      
           
           
           
           
           
           
           
           
                 
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    Rhubarb & Cinnamon Cake        
   

Ingredients:
60g unsalted butter
380g soft brown sugar
3 large eggs
vanilla
pinch salt
300g self raising flour
1 tsp bicarbonate soda
1 tsp ground cinnamon
1 cup crème fraiche
400g rhubarb cut into 1cm pieces
For the topping:
¼ cup brown sugar
1 tsp ground cinnamon

    

Method:
Preheat oven to 180C. Grease a 24cm spring form tin with butter then dust tin with a little flour.

In a food processor, cream butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add orange zest and crème fraiche, then transfer to a large bowl and stir in rhubarb.

Scrape into prepared tin. Mix topping ingredients and sprinkle over cake. Bake for 1.25 hours or until a skewer inserted comes out clean.

Delicious warm or cold with a spoonful of custard and stewed rhubarb.

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    Eggs Florentine with roasted mushrooms        
   

Ingredients:
4 organic eggs
About 8 mushrooms (4 if big field ones)
2 tbsp olive oil
seasoning
400g spinach leaves (preferably young/baby)
2 English muffins, split and toasted

For hollandaise sauce:
3 organic egg yolks
2 tbsp water
1 tbsp freshly squeezed lemon juice
150g lightly salted butter, cubed

 

 

   Method:
1. To poach the eggs, fill a large non-stick frying pan with water, bring to boil and turn down to a low simmer. One at a time, break eggs into a teacup and slide into water. For a slightly runny yolk, simmer 2 mins, turn off heat and let them stand for 10 mins. Increase time for a well-done yolk. Remove eggs from pan with slotted spatula and dry on kitchen paper.
2. Preheat grill. Brush mushrooms with olive oil. Place mushrooms gill side up on oven tray, season with salt and freshly ground pepper. Grill about 8 minutes until juicy.
Place spinach in a large bowl and pour boiling water over. Stir until wilted, drain thoroughly, pressing through sieve or colander. Keep warm.
3. Make hollandaise sauce just before serving. Put egg yolks, water and lemon juice in blender. Melt cubes of butter very gently. Take off heat as soon as melted. Start blender to whizz yolks and lemon juice together. Pour hot melted butter through blender lid in a thin steady stream to make a thick creamy texture. (Use quickly, but can be kept warm in a bowl set over simmering water)
4. Split and toast muffins. Put on warm plate, top with roasted mushroom, a spoonful of spinach and a poached egg. Top with warm hollandaise and a good grind of pepper. Serve at once.		      
           
           
           
           
         
           
           
           
           
               
               
               
               
               
               
               
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    Chocolate Courgette cake      
    This recipe is a great way of getting children to eat more vegetables - it has been a regular feature on the lunch menu at Landscove Primary School and the children seem to love it.      
         
    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		       Method:
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.
Cut into squares whilst still warm.

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    Broad bean and courgette pasta sauce              
   

Ingredients:

250g (8 oz) shelled broad beans
1 garlic clove
1 medium onion
3 tbsp olive oil
2 medium courgettes
300ml (1/2 pint) single cream
1 x 400g (14oz) can tomatoes
100g (4oz) mozzarella cheese
Salt and pepper.

      

Method:

1. Steam the broad beans for 10 minutes until just tender.
2. Slice the onion and sauté with the crushed garlic until the onion is transparent.
3. Cut the courgettes into 1cm (1/2inch) slices and add to the pan. Cook for a further 5 inutes. Stir in the cream and the broad beans.
4. Add the chopped tomatoes and slices mozzarella and heat gently. Season with salt and pepper.
5. Serve with freshly cooked penne.

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    Spiced aubergine & tomato (Iman bageldi)        
   

Ingredients

1 aubergine, diced into 1cm squares
3 tbsp olive oil
3 cloves garlic, thinly sliced
440g tin chopped tomatoes
1 tsp sugar
pinch ground allspice
pinch cayenne pepper
splash balsamic vinegar
salt & pepper
chopped coriander, mint or
parsley

       Method:

In a large frying pan heat up olive oil and sauté diced aubergine until golden brown. Remove with a slotted spoon onto kitchen roll to remove excess oil. Add sliced garlic to remaining oil in the pan. Cook for a few minutes on a low heat. Before the garlic turns brown add tinned tomatoes with the sugar, allspice and cayenne. Turn up and reduce tomato down for about 10 minutes until very thick. Add aubergine back to the pan with the tomato sauce - heat through gently and add a splash of balsamic vinegar. Season well. Finish with fresh herbs.

This dish is great served with lamb or goat's cheese.

      
               
               
             
               
               
               
               
               
               

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    Grilled courgettes, tomato and bean salad with a basil dressing        
    Ingredients:
 200g dried cannellini or haricot beans, soaked overnight
3 tbsp extra virgin olive oil
4 courgettes, cut into ribbons 5mm thick
a small punnet of cherry tomatoes, cut in half
sea salt and freshly ground black pepper.

For the dressing:
1 bunch of basil leaves
1/2 garlic clove, crushed
a pinch of salt
100ml olive oil		     Method:
1. Put the drained beans in a large pan, cover with fresh water and bring to the boil. Reduce the heat and simmer for an hour or so, until tender. Drain, season to taste and dress with 2 tablespoons of olive oil.

2. Toss the courgettes with the remaining olive oil and grill on a ridged griddle pan (or under a hot grill) until tender and lightly charred.

3. For the dressing, put all the ingredients in a food processor or blender and whiz until smooth.

4. Gently mix the beans, tomatoes and courgettes together in a large bowl and add enough basil dressing to coat. Taste and adjust seasoning.		      
             
             
             
           
             
             
             
               

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    Baked courgettes with mint & chilli        
   

Ingredients:
400-500g courgettes
2 cloves of garlic, finely sliced
2 red chillies, finely sliced
2 sprigs mint
olive oil
salt
freshly ground pepper to taste

     Method:
 This recipe is based on using 4 to 5 courgettes. Top and tail the courgettes, cut in half, then quarter lengthways. Take out the seed part and you are left with long strips and just the flesh and skin. Place the courgettes on a baking tray, skin sides on the tray, flesh facing up. Sprinkle the thinly sliced chillies, garlic and mint over courgettes and then drizzle over some olive oil. Bake on a medium heat until turning brown or cooked to your taste. Serve as a starter on their own, as a side dish to your main course, or they are great thrown over bruschetta.		      
             
           
             
             
             
               

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    Guajarati cabbage and carrots              
   

Ingredients:
1 tbsp vegetable oil
1 tbsp black mustard seeds
1 dried chilli
half a cabbage, thinly sliced
2 carrots, coarsley grated
1 tbsp caster sugar
juice of half a lemon
sea salt
ground black pepper

     Method:
This dish makes an ideal accompaniment to curries. Any type of cabbage will do.
1. Heat the oil in a wok and add the mustard seeds and chilli.
2. When the seeds start to pop, add the sliced cabbage and grated carrots and stir-fry for 5 minutes.
3. Add the caster sugar, lemon juice, salt and pepper to the wok. Cook for a further minute and then serve immediately.
 		      
             
             
           
             
             
             
                     
             

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    Spanish crispy cauliflower              
   

Ingredients:

1/2 cauliflower, broken into florets
sunflower oil for deep frying
2 tbsp gram flour or rice flour or fine semolina flour
1tsp paprika
1 dessertspoon good red wine vinegar
1 tbsp capers (soaked in water for 1/2 hour)
chopped parsley
salt & pepper

     Method:

Blanch the cauliflower florets in salted boiling water for a few minutes, until just cooked.
Drain the cauliflower well and while still hot, put in a bowl with the flour, paprika, salt and pepper. Mix it all together until the cauliflower is coated with flour.
Heat the sunflower oil in either a deep fat fryer or other suitable pan.
Deep fry the cauliflower in the oil for a few minutes until golden, then remove from the pan.
Sprinkle the cauliflower with vinegar, chopped capers and parsley and it is ready to serve as a starter or side dish.		      
             
             
           
             
             
             
               

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    Arroz con chorizo  ~  A great dish to use up late summer veg!        
    Ingredients:
350g ripe tomatoes, finely chopped
3 red chillies, finely chopped
1 garlic clove, crushed
1 tbsp coriander, chopped
1 small onion, finely chopped
200g chorizo, skin removed & roughly chopped
225g medium grain rice
175ml hot chicken stock
2 courgettes, cut into 1cm pieces
kernels from 1 large sweetcorn cob
salt and pepper		   Method:
1. Cook the chorizo in a large pan over a medium heat, stirring continuously until the fat runs out (about 10 minutes).
2. Remove the chorizo, leaving about 2tbsp of fat in the pan. Add the rice to the pan and stir regularly until browned.
3. Mix the tomatoes, chillies, garlic, coriander and onion in a bowl. Add this salsa to the pan, raise the heat and cook until thickened (about 5 minutes).
4. Add the stock to the rice mixture, cover and cook for 5 minutes.
5. Add the chorizo, courgettes and sweetcorn, re-cover and cook for a further 10 minutes. Turn off heat and leave for 5-10 minutes, until the rice is cooked through. Serve garnished with a little extra coriander.		      
           
           
           
           
           
           
         
           
           
           
               

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Simple sweetcorn cakes with avocado salsa

      
               
   

Ingredients:
525g fresh sweetcorn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
15g chopped coriander leaves
125g plain flour
1tsp baking powder
sea salt
freshly ground black pepper
vegetable oil, for frying

for the avocado salsa:
2 ripe avocados, stones removed and flesh diced
15g coriander leaves
2tbsp lime or lemon juice
2tbsp finely chopped spring onions
dash Tabasco sauce
sea salt
freshly ground black pepper

  

Method:
1. Preheat the oven to 120C/250F.

2. Place three-quarters of the sweet corn kernels, the onions, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Or combine ingredients by hand, ensuring everything is mixed well.

3. Transfer to a large bowl, add the remaining sweet corn kernels and stir to combine.

4. Heat 1 tbsp of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tbsp of mixture per sweet corn cake into the pan and cook in batches of three, for 1 minute on each side.

5. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

6. To make the avocado salsa, place all the ingredients in a bowl and stir very gently to combine.

7. Serve the warm sweet corn cakes topped with a spoonful of avocado salsa.

      
           
           
           
         
           
           
           
           
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*** Leek and cauliflower stuffed pancakes with cheese sauce ***

      
               
   

Ingredients:
1 cauliflower cut into florets
2 leeks, trimmed
30g butter
salt and pepper

Cheese Sauce
40g (2oz) butter
30g (1oz) plain flour
400ml (13 fl oz) double cream, optional
80g cheddar cheese, grated
salt and pepper

  

Method:
1. Firstly make required pancakes using ½ whole- wheat flour and ½ plain flour. Stack them on a plate and keep warm.

2. Cook the cauliflower for 10 minutes and leeks for 3 minutes until tender. Drain off the liquid.

3. Make a cheese sauce with butter, flour and milk in a saucepan over a moderate heat and whisk until thickened. Add the cream, cheese and seasoning.

4. Place the cauliflower and leeks in a saucepan with some butter add some cream and stir whilst this is absorbed into the vegetables.

5. Place a small amount of the vegetables on each pancake and roll lengthways, sealing the edges and place side by side in a baking dish. Pour the cheese sauce over the top, sprinkle with grated cheddar and place in the oven for 30 minutes until brown.

      
           
           
           
         
           
           
           
           
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    ***  Bubble & squeak soup with Wensleydale cheese***        
                     
    Ingredients:
1 tbsp olive oil
1 onion, chopped
4 smoked streaky bacon rashers, chopped
500g potatoes, peeled and diced
250g swede, peeled and diced
1.5l chicken stock
500g Brussels sprouts/cabbage/kale
25g Wensleydale cheese, grated
1 tbsp chopped parsley
sea salt and black pepper		   Method:
1. Heat the oil in a large pan, add the onion and cook for 5 minutes, until softened.
2. Add the bacon and cook for a further 5 minutes. Then add the potatoes and Swede and cook over a low heat for 10 minutes.
3. Pour in enough stock to come about 2cm above the surface of the potatoes. Simmer for 10 minutes.
4. Add the sprouts, cook for 10 more minutes and blend the soup in a food processor. Reheat, season and serve with the cheese and parsley.		      
           
           
           
         
           
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***  Parsnip Risotto ***

      
               
    Risotto can be adapted to use a variety of vegetables. In this recipe, parsnips are used to give the dish a naturally sweet flavour. Remember to keep stirring throughout.      
         
   

Ingredients:
2 parsnips chopped into rounds if small, diced if large
1 onion
knob of butter
175g Arborio rice
900ml chicken or vegetable stock
¾ cup parmesan
1 glass white wine

  

Method:
Fry the onions in the butter then add the parsnips and cook until tender.
Add the Arborio rice and cook until it is translucent.
Meanwhile, heat the stock in a separate saucepan and keep it on a low heat so you are ready to start adding it to the risotto.
Pour in the wine for the rice to absorb then add the stock, a ladleful at a time, making sure the rice absorbs each batch of stock before adding more. When the rice is tender sprinkle salt and pepper, to taste, and stir in a handful of grated parmesan. Place more grated parmesan, pepper and a glass of wine on the table and enjoy.

      
           
           
         
           
           
           
           
           
             

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    ***  Spiced winter vegetables  ***            
                 
    This is a great recipe for using up root vegetables. If you don’t have any celeriac or Swede in your vegbox, try substituting these roots with potatoes or Jerusalem artichokes.      
    Ingredients:
 400g carrots
400g celeriac
400g parsnips
400g swede
2 tbsp olive oil
1 tbsp paprika
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp lemon juice
salt and pepper		   Method:
1. Peel the root vegetables and cut them into 2cm dice.
2. Fry the vegetables in the olive oil until they colour. Add the spices and stir for a few
moments.
3. Add enough water to the pan to cover the vegetables, then boil until the vegetables
are cooked and the liquid has evaporated.
4. Add the lemon juice to the vegetables and season with salt and pepper.		      
           
         
           
           
           
           
           
           
           
           
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    ***  Beetroot cake  ***            
                     
    Ingredients:
250g (8oz) self-raising flour, sieved
2 teaspoons baking powder
150g (5oz) soft brown sugar
100g (3½oz) sultanas
200g (7oz) beetroot, peeled and grated (2-3 medium sized beetroots)
150ml (¼ pint) vegetable or sunflower oil
2 medium sized eggs, beaten		   Method:
1. Preheat oven to 180C, 350F, Gas Mark 4
2. Grease and line an 8 inch loose based cake tin.
3. Mix together the flour, baking powder and soft brown sugar in a large bowl.
4. Add the sultanas, grated beetroot.
5. Beat the oil and eggs together, and then add to the bowl.
6. Combine with either a wooden spoon or electric mixer.
7. Spoon the mixture into the prepared tin and bake for 1-1¼ hours. Insert a metal skewer into the cake; if it comes out clean, then the cake is cooked.
8. Cool on a wire rack.		      
           
         
           
           
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***  Yummy celeriac, apple & fennel bake ***

      
               
   

Ingredients:
1 large celeriac, sliced
1 fennel bulb, sliced
1 apple (sharp variety such as Granny Smith), sliced
180ml whipping or double cream
salt
freshly ground black pepper
125g grated cheese (optional)

  

Method:
1. Preheat oven to 190C/Gas mark 5 and steam the celeriac and fennel for 5 minutes to soften slightly.
2. Put a layer of celeriac into a buttered gratin dish and season. Then layer the apple slices over the top and sprinkle with salt. Next, spread a layer of fennel on top of the apple.
3. Repeat step 2 with the remaining celeriac, apple and fennel. Season and pour the cream over the bake.
4. Bake for about 35 minutes until soft. If adding cheese, finish the bake off under the grill until the cheese bubbles.

      
           
           
           
         
           
           
           
           
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