- Rooty Recipes
- Leafy Recipes
- Not leafy or rooty! (mushroom, aubergine, rhubarb ...)
This Week's recipe: Cauliflower & Cheddar Soup
This recipe comes from the BBC web site.
Ingredients
50g/2oz butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 large cauliflower
900ml/1½pt boiling water
50g Mull cheddar, grated
Maldon salt and freshly ground white pepper
50ml/2fl oz double cream
For the parsley oil:
4 tbsp chopped fresh parsley
90ml/6tbsp olive oil
Method
1. Heat the butter in a large pan. Add the onion and garlic and leave to cook on a medium heat for 2 or 3 minutes, until they become soft and clear.
2. Whilst the onion and garlic are softening, chop the cauliflower as finely as possible. Add the chopped cauliflower to the onions and pour in the boiling water. Bring back to the boil. Reduce the heat and simmer for 30 minutes.
3. To make the parsley oil, bring a small pan of boiling water to the boil. Throw in the parsley and boil for 30 seconds. Drain through a sieve and dry on kitchen paper. Mix the parsley with the oil and blend with a stick blender until smooth. Set aside.
4. When the cauliflower is tender, stir then taste the soup, add the Mull cheddar and adjust the seasoning, if you think it needs it.
5. Whizz the soup with the cream in a liquidiser - this will give the soup a really smooth texture, a food processor will not give a velvety smooth texture to the soup. Ladle into warm soup bowls and drizzle with parsley oil before serving.
Note: If you plan to freeze the soup, freeze it without the cream - add this later when you reheat the soup.
ROOTY RECIPES (potatoes, carrots, swede, beetroot, celeriac etc)
Swede Broth
Balsamic-roasted vegetables
Curried parsnip and apple soup with parsnip crisps
Clapshot with Caramelised Onions
Parmesan-baked Winter Veg with Ginger Tom sauce
Roasted Veg in Creamy Tomato Sauce
Winter Vegetable Crumble
Carrot & Parmesan Scones
Cannellini Beans with Leek Mustard and Celeriac
Beetroot and Coconut Soup
Lemon Potato Latkes with Gingered Avocado Creme
Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
Beetroot in Dill
Carrots!
Kohlrabi Salad
Carrot & Lentil soup
Potato, leek and onion soup
Chocolate and Beetroot cake
LEAFY RECIPES (kale, lettuce, chicory, leek etc)
Leek & stilton quiche
Cauliflower & broccoli gratin with blue cheese
Cabbage with garlic and onion
Broccoli and kale stir-fry
Potato and brussel sprout gratin
Cheesy broccoli soup
Stir fried cabbage with sesame seeds
Kale and lentil soup
Cabbage with bacon, apples and cider
Kale for a King
Eggs and leek au gratin
Leek and red onion cheesy pasta
Christmas Brussels Sprouts
Pad Thai Noodles (Kale)
Colcannon (cabbage)
Pasta with Kale, Mozzarella, Chilli and Garlic
Leeky Welsh Rarebit
Sweet and Sour Cabbage
Broccoli Soup
Broccoli Soup with Lime & Cream of Horseradish
Leek & Taleggio Risotto
Pasta with Leek and Mushroom Sauce
Leek and Mushroom Croustade
Wild Garlic Soup
Minted Pasta Salad
NOT LEAFY OR ROOTY! (mushroom, aubergine, onion, rhubarb ...)
Cauliflower & Cheddar soup
Pumpkin and tomato soup
Cauliflower and lentil soup
Apple and cheese grills
Mint Pesto and Aubergine Pizza (topping)
French Onion Soup
Mushroom & Onion Cream Tart
Rhubarb cocktails
Rhubarb and Pear Crumble
Courgette cake
Clapshot with Caramelised Onions
Here's a traditional winter-warmer recipe for the veg boxes for this week. It's taken from Nigella Lawson's "How to Eat", Serves four.
1 kg swede, peeled and diced
1 kg floury potatoes, peeled and quartered
100g butter
Fresh nutmeg
For the caramelised onions.
4 tablespoons olive oil
2 large strong onions, very thinly sliced
2 tablespoons caster sugar
To make the clapshot:
Put the swede in a pan of boiling, salted water and simmer for about 5 minutes. Add the potatoes and simmer for about 25-30 minutes until both are just cooked. Don't overcook or they will disintegrate into potato soup. Drain thoroughly. Dry the swede and potato slightly by putting them back in the saucepan (which you've wiped dry) and placing it over a low heat. Then mash with the butter. Season to taste, adding a good grating of fresh nutmeg.
To make the caramelised onions:
While the potatoes and swede are cooking get started with the onions. Heat the oil in a heavy-based frying pan over low heat. Slice the onions very finely, add to the oil and cook slowly for about 30 minutes until crisp and golden brown, stirring and scraping from time to time. Turn heat to high and sprinkle with sugar and stir continuously for a further 3 minutes or so until the sugar caramelises and the onion darkens. Put the clapshot in a serving bowl and top with the onions.
Mint Pesto and Aubergine Pizza (topping)
This recipe is from ' Italy Sea to Sky' by Mitchell Beazley, and is recommended by Sue Waddicor, one of our Packing Angels. If you can't find mint then any green leafy salad veg will do - basil is the traditional one!
Serves 4
1/2 Aubergine
Sea salt and freshly ground black pepper
1 tbsp olive oil
250g (9oz) mozzarella cheese
Mint Pesto:
A handful of fresh mint,chopped, plus sprigs to garnish
55g (2oz) pine nuts
55g (2oz) parmesan cheese, freshly grated
1 small garlic clove, peeled
2 tbsp olive oil
1. To make the mint pesto, put the mint, pine nuts, Parmesan, garlic and olive oil in a mortar and, using the pestle, grind until the mixture is a paste (or alternatively whizz in a food processor).
2. Slice the aubergine into thin rings. Put the slices in a colander, sprinkle with salt, cover and weigh down. Leave for about 30 minutes.
3. Rinse the aubergine slices and pat dry with kitchen paper. Heat the olive oil in a frying pan and fry the aubergine slices until lightly golden on both sides.
4. Preheat the oven to 200C (400F) gas mark 6.
5. Slice the mozzarella cheese. Spread a generous layer of mint pesto on to the pizza base, then arrange the mozzarella and aubergine slices on top.
6. Season and add the remaining mint pesto. Bake in the oven until golden and bubbling - about 12-15 minutes. Serve garnished with sprigs of mint.
Christmas Brussels Sprouts
A seasonal recipe taken from "Neither Fish nor Fowl" by Sarah Beattie:
Button brussels tossed together with peeled boiled chestnuts are part of the festive table, but the combination need not be reserved for high days and holy days - it makes a sustaining winter dish for many occasions.
Brussels sprouts - tight and neat
Sweet chestnuts; the ratio of chestnuts to sprouts is a matter of personal taste - I like 50/50
A little hazelnut oil or knob of butter, salt, black pepper
You can use tinned organic chestnuts if you don't have any fresh ones, or if you find peeling them too much of a chore. Otherwise, nick the skins of the chestnuts before plunging them into boiling water. Cook for about 20 minutes, drain and peel. If the skin is reluctant to be parted from the chestnut, return to the water for another 5 minutes. The nut meats should be virtually tender.
Trim the sprouts, removing yellow leaves, and drop into boiling water for 3-4 minutes; they will still be quite firm. Drain and place in an ovenproof dish with the chestnuts. Combine with a little salt, pepper and the oil or butter. Cover and place in a moderate oven (gas mark 4/350oF/180oC) until the sprouts, although retaining a bite, are cooked through -depending on size, 7-15 minutes.
Pad Thai Noodles
A 10-minute recipe recommended by Sue Waddicor, from "New Vegetarian" by Celia Brooks Brown.
4 tablespoons sunflower oil
4 eggs, lightly beaten
150 g dried thick rice noodles, soaked in warm water for 5 minutes, then drained
100 g kale or other leafy green, tough central core removed and leaves coarsely chopped
4 tablespoons tamarind paste or 2 tablespoons freshly squeezed lime juice
4 tablespoons sweet chilli sauce
4 tablespoons light soy sauce
1 large carrot, about 200 g, grated
100 g bean sprouts
Heat a wok until very hot, then add the oil. Add the eggs and noodles and stir-fry for about 2 minutes, until the eggs are lightly scrambled. Add the remaining ingredients and stir-fry for a further 3-5 minutes, until the noodles are cooked. Divide between 4 warmed bowls and serve sprinkled with the peanuts, spring onions and coriander.
Parmesan-baked Winter Veg with Ginger Tom sauce
This is a great recipe for cold winter days. Any winter veg is lovely served this way. Serves 2 as main meal, or 4 as an accompaniment.
Half a swede - peeled & sliced into 2cm thick circles
Two large carrots - scrubbed
Half a Pumpkin - peeled and cut into 2cm thick slices
Knob of butter
Fresh grated parmesan cheese
For the sauce:
1 small leek thinly sliced
Dash of olive oil
2 cloves garlic - sliced
1cm by 1cm chunk of ginger sliced across the grain
1 tin chopped tomatoes
150ml vegetable stock
70g feta cheese
3 tsp red pesto
1 tblsp balsamic vinegar
1 tsp marjoram (or similar)
Prepare swede, carrots & pumpkin. Steam swede and carrots for 5-8 minutes. Add pumpkin to steamer and steam for 5 minutes. When just soft lay on a baking tray. Coat with knob of butter and sprinkle with parmesan. Bake in hot oven for 20-30 minutes until well cooked and crisp on the outside.
Meanwhile, fry leek until soft. Add garlic and ginger, fry for another 2-3 minutes. Add remaining ingredients and heat through until feta cheese has melted and sauce is bubbling.
Serve together with baked veg - yum!
Colcannon
Here's another scrumptious winter recipe - this time from "Good Fast Family Food" by Joanna Farrow. Serves 4-6.
1 kg (2lb) potatoes, peeled and cut into chunks
500g (1lb) cabbage or spring greens, roughly shredded
25g (1oz) butter
1 onion, chopped
4 tablespoon milk
salt and pepper
Cook the potatoes in a large pan of slightly salted boiling water until tender, about 10-15 minutes. Add the cabbage to the pan and cook for a further 5 minutes. Meanwhile melt the butter in a small pan, add the onion and fry for 5 minutes.
Drain the potato and cabbage thoroughly and return to the saucepan. Add the onion and milk and mash well. Serve.
NB: This dish can be made in advance, and frozen in a shallow ovenproof dish. To reheat, bake uncovered in a preheated oven at 190 degrees C (375F) Gas mark 5 for 20 minutes.
Roasted Veg in Creamy Tomato Sauce
A favourite with the kids! Submitted by Angela Wilson of Earthwise Scotland
Serves 4
1 kg mixed veg suitable for roasting - chopped
One large onion - chopped
Two tins chopped tomatoes
Two cloves garlic
Olive oil for drizzling
250-500g mascapone cheese - depending on taste
Roast chopped veg at 180 degrees C for half an hour with a drizzle of oil. Recommend par-boiling or lightly steaming any root veg before roasting.
Meanwhile fry onion until golden, then add garlic and fry lightly.
Add tinned tomatoes to garlic and onion and cook for 10 minutes, then puree. Add cheese and reheat sauce.
Pour sauce over roasted veg and serve with gnocchi.
Variation: Add 1 tsp dried crushed chillies, or fresh chopped chillies at the "add garlic" stage for a more adult, warming version.
French Onion Soup
Winter is a great time to make soups. You can use any veg in any proportions - but here is an old favourite!
Serves 4.
3 medium onions
2 oz butter
1 oz plain flour
1 ¾ pints vegetable stock
Salt and pepper to taste
Topping..
4 slices French bread
2 oz chedder cheese grated
1 oz parmesan cheese grated
Slice onions and fry over medium heat until well browned. Mix in flour and stir until browned. Add stock and seasoning (stirring well) and simmer for 30 minutes. Toast bread, add cheese and grill until melted. Place cheesy toast in bottom of individual bowls and pour the soup over the top. Serve immediately.
Winter Vegetable Crumble
Here's a recipe passed on by Sue Waddicor for this week - it's a real winter dish which, although spring is theoretically almost upon us, suits the weather right now. This is a 'generic' recipe - just adapt it to the veg you've got, and enjoy!
4oz/125g spelt or plain flour
2 tbsp porridge oats
2oz/50g very cold butter
1/2 tsp salt
1/2 tsp fresh ground black pepper
3 carrots, trimmed and sliced roughly
2 leeks, trimmed and sliced roughly
3 sticks winter celery, trimmed and sliced
1 head broccoli or cauliflower, in bite-sized florets
6fl oz/200ml double cream
4fl oz/125 ml whole milk
A quarter of a whole nutmeg, grated
2oz/50g cheese of your choice
Preheat the oven to 200C/gas mark 6/400F. Combine the flour and oats in a bowl. Grate the cold butter over the flour, then work it in easily and quickly. Season the mix with the salt and pepper and then set aside. Grease a good-sized baking dish and arrange the vegetables in the base. Heat the cream with the milk and add the nutmeg. Grate in the cheese and simmer until it has melted. Now pour this mix all over the vegetables, top with the crumble and bake for 25-30 minutes, or until the carrots are as tender as you want them and the topping is golden brown. Serve with a peppery salad of rocket or watercress (or both).
Carrot & Parmesan Scones
Here's this week's recipe. It's from the New Covent Garden Soup Company "Soup and Beyond".
Serves: 4
Preparation and Cooking Time: 30 minutes
Pre-heat oven to 180C/350F/Gas Mark 4
110g(4 oz) smoked bacon rashers
225g(8 oz) potato, peeled and chopped
225g(8 oz) carrot, peeled and grated
225ml(8 fl oz) milk
250g(9 oz) unbleached organic white flour
1 sachet East Bake yeast
75g(3 oz) Parmesan cheese, grated
1 egg
1 tablespoon extra virgin olive oil
Pinch salt
Grill the bacon until crisp. Cut up into small pieces. Place the potato, carrot and milk in a liquidiser and process until smooth. Combine all of the remaining ingredients in a separate bowl and beat together well. Add the bacon and milk mixture, and stir together to make a wet dough. Spoon the dough onto a greased baking sheet in drop scones of 4 cm (2") in diameter. Bake in the oven for 20 minutes until golden brown. Serve straight from the oven. They can also be re-heated.
Pasta with Kale, Mozzarella, Chilli and Garlic
Sue Waddicor writes "I made this last week and it was really good - I made a couple of changes to it as I didn't have the right ingredients, so I used dried chilli flakes and cubed some cheddar cheese instead of the mozzarella, but it was still very tasty. Pretty much like a pesto but with kale! (The recipe was in the Weekend Telegraph).
3 cloves of garlic
2 red chillies
About 500g kale, stripped from its woody stems and washed
4 level tbs of extra virgin olive oil
Juice and grated zest of 1 unwaxed lemon
2 balls of mozzarella
10oz (300g) conchigle (shells) or similar pasta
2oz/50g grated parmesan
Bring a large pan of water to a vigorous boil and add a level tablespoon of salt, plus the garlic cloves and the chillies. Cook them for about 2 minutes then add the kale. Boil for about 5 minutes and remove it, plus the garlic anc chillies, from the water. Set them aside to drain and cool a little. Keep the water boiling. Deseed the chillies, then chop the kale, chillies and garlic to a near pesto (a food-processor is quicker!). Combine the olive oil and lemon juice, add the lemon zest and mix this dressing with the kale. Dice the mozzarella into small cubes and set aside. Cook the pasta, and mix this with the kale, mozzarella and parmesan and season to taste, adding more olive oil if desired.
Beetroot and Coconut Soup
An interesting wee recipe for the boxes which was on Woman's Hour on Radio 4 - tried, tested & recommended by Sue, one of our Vital Veg Packing Angels. Vary quantities according to taste. Serves 4
450g beetroot (scrubbed)
4 shallots (or very small onions)
1 clove garlic
A few stalks of lemongrass
1-2cm chunk of fresh ginger
A few kaffir lime leaves
Salt (as desired)
Fresh chillies to taste
Vegetable stock (1.7 litres)
Coconut milk to taste
Roast the beetroot with the shallots, garlic, chillies, lemongrass and ginger until tender. Put the roasted beetroot and the other ingredients including the salt and kaffir lime leaves into a large pan with some oil (use a light oil). Once you can smell the flavours coming out, pour the vegetable stock over the top until it covers the beetroot. Bring the pan to the boil then simmer for 30 minutes. Transfer the mixture to the food processor and add the coconut milk (as much or as little as you like). Serve with flat bread.
Leeky Welsh Rarebit
Here's a slight twist on a good old-fashioned hearty snack or light meal. It's from Hugh Fearnely--Whittingstall's "River Cottage Year". Sue
To Serve 4-6
"Wash and finely slice a couple of leeks and sweat them in a little butter and oil for about 10 minutes, until tender but not coloured.
For the cheese mixture, melt 50g butter in a small saucepan over a low heat, then stir in 50g plain flour to make a thick roux. Cook for a couple of minutes, stirring to prevent the roux burning. Stir in 300 ml hot beer (bitter or pale ale, not lager) by degrees, until you have a very thick, smooth sauce. Add 150g mature Cheddar, grated, and stir until melted. You should now have a thick paste. Season well with a blob of English mustard, a good splash of Worcestershire sauce and a few twists of black pepper. Now stir the leeks into the mixture.
Lightly toast 6 thick slices of bread, then pile up the cheesy mixture on each slice. Flash under a hot grill for a few minutes, until browned and bubbling." Yum!
Cannellini Beans with Leek Mustard and Celeriac
Thank you to Vital Veg customer Sarah Hughes for this recipe! It's Sarah's favourite way to use up celeriac, and she loves to eat this along side fish or fishcakes, but it would go well with lots of other dishes. The author was Rosie Sykes - Kitchen Doctor. Sarah also recommends the Earthshare recipe pages, at:
http://www.earthshare.co.uk/Recipepage01.html
2 tsp olive oil or 35g butter
3 leeks, washed and sliced into rings
1 celeriac, peeled and cut into chunks
Vegetable stock or water
1 tin cannellini beans (I have also used chick peas or butter beans instead)
3 tbsp wholegrain mustard
2 tbsp creme fraiche - optional (or try greek yoghurt instead)
2 tbsp chives, chopped fine
Heat the butter or oil in a frying pan, add the leeks and celeriac and saute gently for a couple of minutes. Pour in enough stock/water to cover, season and simmer until the vegetables are almost tender. Add the beans and mustard and continue simmering for 5 minutes or until beans are tender - add more stock/water if necessary. Remove half of the mixture and whizz it up in a blender until smooth. Add the creme fraiche to the puree and stir back into the pan. Sprinkle the chives on top and serve.
Lemon Potato Latkes with Gingered Avocado Creme
Here's another lovely recipe from Sue Waddicor. "The latkes (i.e. potato cakes) could be served with something else and likewise the dip could be served with crudites or pitta bread if making both dishes seems like too much of a chore!" It's from "New Vegetarian" by Celia Brooks Brown. (Makes 20-24, serves 4)
Latkes
2 large potatoes, about 750 g
1 small onion
Grated zest of 1 lemon
2 teaspoons of freshly squeezed lemon juice
1/4 teaspoon baking powder
1 teaspoon sea salt
Olive oil for frying
Gingered Avocado Creme
1 large ripe avocado, halved and pitted
Juice of of 1 lime
1-2 teaspoons finely grated ginger
1/2 teaspoon crushed garlic
1 red chilli, deseeded and finely chopped, or 1 tablespoon chilli sauce
1 tablespoon light soy sauce
2 tablespoons thick plain yoghurt
To make the latkes, peel the potatoes and grate on the coarse side of a box grater or in a food processor. Transfer to a sieve and let drain. Press excess moisture out of the potatoes (or they'll 'spit' when fried) and put them in a bowl. Finely chop the onion and add to the bowl. Add the lemon zest and juice, flour, baking powder and salt and mix well. Return to the sieve - liquid will continue to drain out of the mixture while you prepare to cook them.
Heat about 5mm depth of olive oil in a frying pan. Add rounded tablespoons of the mixture and flatten slightly; don't overcrowd the pan. Fry for 2-3 minutes on each side until golden and crisp. Remove with a slotted spoon and drain on crumpled kitchen paper. Keep these warm in the oven while you cook the rest (if not eaten immediately the latkes can be reheated later in a very hot oven for 5 minutes)
To make the avocado creme, scoop the avocado flesh into a bowl and mash with a fork. Add the remaining ingredients and beat until smooth, then serve with the latkes and some fresh coriander leaves."
Broccoli Soup with Lime & Cream of Horseradish
This one is tested and recommended by Sue Waddicor, & came from the New Covent Garden "Soup & Beyond" book:
Serves: 4
Preparation and cooking time: 1 hour
15g (1/2oz) butter
1 small onion, chopped
110g (4oz) potato, peeled and cubed
270g (10oz) broccoli, chopped
850ml (1.5 pints) vegetable or chicken stock
1 lime, zest plus juice
2 tablespoons parsley and chives, chopped
2 teaspoons fresh horseradish, grated
2 tablespoons double cream
Salt and freshly ground black pepper
To Garnish: Chopped herbs & Croutons
Melt the butter and cook the onion and potato gently for 5 minutes. Add the stock and the zest and juice of lime. Cover, bring to the boil and simmer gently for about 20-30 minutes until the vegetables are tender. Meanwhile cook the broccoli in boiling water for 10 minutes, or until tender but still green. Cool the potato mixture a little then puree in a liquidiser and pass through a sieve. Return to the liquidiser and add the cooked broccoli. Liquidise briefly so that you can still see bits of broccoli. Return to the pan and add herbs, cream, enough horseradish and seasoning to taste. Garnish with chopped herbs and croutons.
Sweet and Sour Cabbage
Recommended by Sue Waddicor from Nigella Lawson's "How to Eat"
1 1/2 tablespoons sugar
1 12 tablespoons salt
3 tablespoons white wine vinegar
1 cabbage, white or green
3 tablespoons light vegetable oil
A few drops soy sauce
Mix the sugar and vinegar and add the salt. Slice the cabbage finely, discarding any tough bits of stalk (note it should be sliced and not chopped; you could use a processor for this). Heat the oil in the largest frying pan or similar that you have; if you've got a large wok then that would do. Toss the cabbage with a couple of wooden forks or spatulas in the hot oil for 2 minutes until it is all covered in oil and just beginning to wilt. Shake in a few drops of soy and then pour on the vinegar mixture. Toss again in the heat and let it cook for 1 minute or so more and then serve immediately, while it's hot and crisp and juicy.
Chocolate and Beetroot Cake
Thanks to Kate Pangbourne for this one Delicious Magazine March 2006, originally from Jill Dupleix's "New Food".
200ml corn or sunflower oil + extra for greasing
75g cocoa powder
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot
3 large eggs
1 tsp vanilla extract
Icing sugar, to dust
Preheat oven to 180C/Gas 4. Lightly grease a deep 20cm round cake tin. Sift the cocoa powder and flour together with the baking powder into a large bowl. Stir in the sugar and set aside. Purée the beetroot in a food processor, then add the eggs, 1 at a time, mixing after each addition. Add the vanilla and oil and whizz until smooth (this will look quite pink!). Make a well in the centre of the bowl of dry ingredients, add the beetroot mixture and lightly mix. Pour into the prepared tin and bake for 50 minutes, or until a skewer inserted in the middle comes out clean. If the cake is darkening too much, cover loosely with foil after 40 minutes. The top cracks, and it doesn't rise much, this is normal.
Leek & Taleggio Risotto
This recipe is from Nigel Slater's "Real Food".
Serves 2 generously
50g butter
2 large leeks, chopped and rinsed
2 large cloves of garlic, peeled and sliced a little dried oregano
225g arborio rice
900ml hot vegetable or chicken stock
225g taleggio or other soft, creamy cheese such as Camembert, cut into thick slices
Put the butter into a shallow, heavy-bottomed pan and add the leeks and garlic. Cook over a moderate heat, stirring occasionally, until the leeks are soft. Don't hurry this; let the leeks cook slowly for about 15 to 20 minutes, but stop cooking before they colour. Stir in the oregano, a teaspoon or so will do, and the rice. Pour in three ladles of hot stock and stir. Leave to simmer gently, stirring regularly, until the stock has almost all been soaked up by the rice. Add more stock and leave to cook once more, at a gently pace, then add more when that too has gone. It will stick if you forget to stir it. The rice will be plump and tender after 18 to 20 minutes. Taste it to see if it is done to your liking; it should have a bit of bite left in it but should be quite tender. Stir in the cheese at the last minute - it will melt creamily. Check for seasoning; it will need both salt and black pepper.
Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
This recipe is taken from Delia Smith's How to Cook Book One. You could replace the leeks with broccoli or courgette. Serves 2
2 large baked potatoes, 8-10 oz (225-275 g) each
1 leek about 4 inches (10 cm) long, trimmed and cleaned
1½ oz (40 g) mature Cheddar, coarsely grated
1 x 80 g pack Ail & Fines Herbes Boursin
1 tablespoon of single cream
Salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).
Wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt - this will draw out the moisture from the skin and, together with the oil, provide more crunchiness. Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp. (You can speed this up by steaming the potatoes for 15 minutes until they are nearly cooked, them crisp them in a hot oven for 10-15 minutes).
Meanwhile prepare the leek - slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into ¼ inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl. When the potatoes are cooked cut them in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper. Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Now scatter the leeks on top, followed by the grated Cheddar - pressing it down lightly with your hand - then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
Beetroot in Dill
For all our veg box customers who ask us what to do with our beetroot! This is a particular favourite of ours.
Ingredients (all organic):
400g beetroot (approx)
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
1 tsp chopped dill
1. Pre-heat oven to 200 degrees C.
2. Peel beetroot, and dice into 1 cm cubes, and place in casserole dish with lid.
3. Cook until beetroot is cooked, approx 40 minutes.
4. Mix all other ingredients, and toss the beetroot in the marinade to make sure it's well coated.
5. Either eat hot, or leave to cool down, tossing from time to time to coat the beetroot. Can be kept overnight in fridge and eaten the following day.
Carrots!
Here are some suggestions for how to cook that ubiquitous veg box ingredient - carrots! Sue Waddicor got this from Jamie Oliver's "Jamie's Dinners". To serve 4 people you will need 500g of carrots, sliced into small erratic pieces, not too perfect.
Carrots boiled with Orange , Garlic and Herbs
Boil the carrots in salted, boiling water with a tbsp of sugar, a knob of butter and a small handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay - use just one or a mixture. Cut an orange into eighths and add to the water, with a few whole garlic cloves in their skins. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible. Also, try frying the chopped orange in a tbsp of sugar, so it's almost like jam, to serve on top of the carrots.
Roasted Carrots with Orange , Garlic and Thyme
Or - just as easy - as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200C/400F/Gas 6 for 10 minutes - to give a slightly meatier flavour.
Mashed Carrots
Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth.
Pasta with Leek and Mushroom Sauce
This week's recipe is from "Good Fast Family Food" by Joanna Farrow. I would suggest that it is just as good without the chicken. Sue
Preparation time: 10 minutes. Cooking time: 12-15 minutes
2 large boneless, skinless chicken breasts
250g (8 oz) pasta shapes
2 large leeks
2 tablespoons olive oil
300g (10 oz) chestnut or button mushrooms, quartered
3 garlic cloves, crushed
2 tablespoons chopped sage (optional)
Freshly grated nutmeg
4 tablespoons double cream
1 teaspoon cornflour
200g (7 oz) Greek yoghurt
100g (3 1/2 oz) sprouted mung beans
Salt and pepper
Thinly slice the chicken breasts and place them in a single layer on a lightly oiled, foil-lined grill rack. Season lightly and grill under a moderate heat for 3-4 minutes on each side until cooked through. Meanwhile, add the pasta to a large pan of lightly salted boiling water and cook for 10 minutes or until just tender. While the pasta is cooking, trim and slice the leeks. Heat the oil in a large frying pan. Add the leeks, mushrooms, garlic, sage if using, plenty of nutmeg and a little salt and pepper. Fry gently for 5 minutes. In a bowl mix the cream with the cornflour to a smooth paste, and then stir in the yoghurt. Drain the pasta, retaining a few tablespoonfuls of the cooking liquid, and return to the pan. Add the leek mixture, yoghurt and sprouted beans. Heat through gently for 2 minutes; do not allow to boil or the sauce may curdle. Stir the chicken into the pasta and serve immediately.
Carrot & Lentil Soup
2 onions - chopped finely
2 carrots - chopped finely
1 clove garlic - chopped finely
100g lentils (any type, or a mixture)
600ml Stock
Tbsp of balsamic vinegar
The proportions and not important and you can alter them as you wish. Fry onions and carrots until soft. Add garlic and fry for a couple of minutes. Add stock and lentils. Bring to boil and simmer for 30-40 mins until lentils are cooked. Add balsamic vinegar and serve. Add a dollop of plain yoghurt and parsley for garnish.
Leek and Mushroom Croustade
This one is from an interesting little book by Charlotte Popescu - Vegetables: Growth them, cook them, eat them.
The base can be varied - sunflower and pumpkin seeds make a nice alternative to flaked almonds.
Serves 4-6
75g breadcrumbs
75g flaked almonds
75g ground almonds
1 onion, peeled & grated
75g butter, melted
225 g leeks, washed & sliced
200g mushrooms, sliced
180ml Greek yoghurt
Pinch of nutmeg
Mix the breadcrumbs, almonds, onion and melted butter into a crumbly pastry. Press into a greased 20cm flan tin and bake at 180 ?C for 20 mins until crisp & golden. Meanwhile, fry leek and mushrooms in a knob of butter until soft. Once the base is cooked spoon the leek and mushroom mix on top. Swirl the Greek yoghurt over the top of the veg and sprinkle a pinch of nutmeg on as a finishing touch. Return to the oven and heat through for 5 minutes.
Wild Garlic Soup
1 medium onion
2 tbs butter or olive oil
1 medium potato
1 handful of wild garlic leaves
500 ml of vegetable stock
500 ml of milk
Salt and pepper to taste
Cook the finely chopped onion in a pan with olive oil or butter. Add the wild garlic leaves and once wilted add the vegetable stock and milk. Bring to the boil, and add the chopped potato, cook for 12-15 minutes, then take off the heat and mix with a blender. Season with salt and pepper and add a tablespoon of natural yoghurt per serving if you wish.
Minted Pasta Salad
This week's recommended recipe from Sue Waddicor is from "Good Fast Family Food" by Joanna Farrow. It's a good one for children's lunchboxes instead of the usual sandwiches.
Serves 6-8: Preparation Time: 15 minutes
Cooking Time: 4 minutes
200g (7 oz) soup pasta or small pasta shapes
1/2 Charentais or Ogen melon
100g (3 1/2 oz) sliced ham, roughly diced
250g (8 oz) courgettes, coarsely grated
1 tablespoon clear honey
2 tablespoons lemon juice
3 tablespoons light olive oil
3 tablespoons chopped mint
Salt and pepper
Cook the pasta in plenty of boiling water for about 3-4 minutes until just tender. Drain and rinse under cold running water. Discard the seeds and skin from the melon, then cut the flesh into small dice. Mix the pasta, melon, ham and courgettes in a bowl. Beat the honey, lemon juice, oil, mint and a little salt and pepper in a jug to make a dressing. Add to the salad and toss gently. Chill until required. This salad can be make in advance and kept in the fridge for up to 2 days. Halved seedless grapes, diced pear, apple slices or orange segments can be used instead of melon if preferred. For picnic food you might prefer to use ordinary pasta shapes rather than tiny pasta.
Mushroom & Onion Cream Tart
Here's a tasty recipe from Claire Macdonald's "Seasonal Cooking recommended by Sue Waddicor.
Serves 6 as a main course, 8 as a first course
4 oz (125g) butter, chilled and cut into pieces
5 oz (150g) plain flour
1 rounded tablespoon icing sugar
1/2 teaspoon salt
For the filling
3 tablespoons sunflower seed oil
4 large onions, peeled & sliced as thinly as possible
1 or 2 cloves garlic, peeled and finely chopped
8 oz (225g) mushrooms, sliced
Salt and freshly ground black pepper
1 egg plus 3 egg yolks
3/4 pint (425 ml) creamy milk
Finely chopped parsley, optional
Put the butter, flour, icing sugar and salt in a food processor and whizz until the mixture is like breadcrumbs. Pat it gently into an 8-9 in (20-23 cm) flan dish and prick the base with a fork. Put in the refrigerator for 30 minutes. Bake blind in a moderate oven, 350F (180C) Gas Mark 4 for 20 minutes. Heat the oil in a saucepan and add the onions. Cook gently, with the pan partially covered with its lid, for 20 minutes, stirring the onions from time to time. The onions will then be really softened. Add the chopped garlic to the pan, together with the sliced mushrooms, and cook for a further 2-3 minutes. Season with a little salt and lots of freshly ground black pepper. Beat together the egg, yolks and milk and pour into the onion and mushroom mixture. Mix well. Pour into the cooked pastry case and bake in the oven (same temperature as before) for 20-30 minutes or until the custard filling is just firm to the touch. It will go on cooking for a few minutes after you have taken it out of the oven, so don't leave it until the custard is set too firmly. If you like, sprinkle finely chopped parsley over the surface of the tart before serving it.
Rhubarb cocktails
The recipe(s) below are from Hugh Fearnly-Whittingstall's "The River Cottage Year", and recommended by Sue Waddicor.
All the cocktails are based on a light rhubarb syrup, poured off from a pan of stewed rhubarb. The rhubarb itself can be used to make a classic fool or crumble.
To serve 6 (but just adjust quantities if your box doesn't contain so much rhubarb!)
Wash and cut up 500g rhubarb and put it in a pan with the juice of 2 oranges and 4 tablespoons sugar. Gently stew the rhubarb at a quiet simmer for about 10 minutes, until it is quite tender. Use a sieve to strain off the syrup into a jar. Leave to cool, then put it in the fridge to chill. The syrup will keep in a sealed jar in the fridge for up to a month.
Rhubarb Bellini: The right ratio of champagne or dry sparkling wine to rhubarb syrup is about 4:1. With this in mind pour a good slosh of syrup into a flute and top up with chilled champagne or dry sparkling wine - let it settle and top up again.
Rhubarb Mule: For a long summer drink, mix the rhubarb syrup with an equal quantity of vodka, pour over ice in a tall glass, add a few bruised mint leaves and top up with ginger ale.
Rhubarb Margarita: This is 3 parts rhubarb syrup, 2 parts tequila and 1 part Cointreau or triple sec. Shake with ice and pour into a Margarita glass - salt-rimmed, if you like.
Rhubarb 'sherbet dip-dabs': You can serve, as an accompanying 'canape' to any of the above cocktails, a few batons of freshly cut raw rhubarb arranged around a bowl of castor sugar. You dip the end of a baton into the sugar and bite off the last centimetre or so. The sour-sweet sensation is a bit like that old sweet-shop favourite, the sherbet dip-dab. In a less alcoholic context, it also makes a great treat for kids.
Potato, leek and onion soup
Courtesy of Val and Calum Buchanan; Buchanan Food
Serves four.
2 large onions
1 large leek - chopped
225g potatoes peeled and chopped
Parsley
Approx 1 litre water
25g butter
75ml single cream
Chives
Salt/pepper/seasonings
1. Peel and chop both onions, keeping one to side for later.
2. Put in pan with leek, potato and parsley sprigs (hold some back for garnish - or dash out and chop some more from the garden/box in the porch)
3. Cover with water adding a good pinch of salt and plenty pepper
4. Bring to simmer and cook till veg is soft.
5. Puree and return to pan (freshly washed by your willing assistant!)
6. Adjust seasoning and reheat.
7. Sauté number two onion in butter until soft and golden.
8. Add to soup pan and simmer for 10 mins.
To serve; boil cream and swirl over soup once in bowls, garnish with parsley and chives.
Feeling carnivorous? - crispy bacon on top hits the spot
Need more butter? - sauté onion number one and potatoes in oil and butter to start before adding leeks and water.
Kohl Rabi Salad
This one is from "Make More of Vegetables" by Janet Warren.
Serves 3-4
350g (12 oz) kohlrabi, peeled and grated
1 green pepper, cored, seeded and chopped
2 sticks celery, cleaned and chopped
25g (1 oz) seedless raisins
about 4 tablespoons cooking oil
2 thick slices white bread, crusts removed and cut into 1 cm (1/2 inch) cubes
Dressing:
1 tablespoon malt vinegar
3 tablespoons oil
1 tablespoon crunchy peanut butter
1 tablespoon tomato ketchup
salt and freshly ground black pepper
Put the kohlrabi, pepper, celery and raisins into a bowl and mix them all together. Heat the oil in a frying pan and fry the bread cubes until crisp, to make croutons. Drain them on kitchen paper and leave on one side. Put the vinegar, oil, peanut butter and tomato ketchup into a jar with plenty of salt and pepper. Cover and shake vigorously until al the ingredients have emulsified. Pour the dressing over the salad and toss it well. Just before serving, mix in a few of the croutons and sprinkle the rest over the top. If you don't fancy the dressing, a good oil and vinegar dressing or whatever's your favourite salad dressing would be just as good.
Rhubarb and Pear Crumble
Thanks to Sheila & Ward for this week’s scrumptious recipe! Serves 4 to 6.
450g Rhubarb cut into 2.5cm/1” lengths
450g Pears chopped into small chunks
75g raw cane sugar
butter for greasing
For the crumble topping:
250g self-raising wholemeal flour
175g butter
175g demerara sugar
1. Preheat oven to 200 C / 400F / Gas mark 6.
2. Place fruit in a lightly greased, shallow ovenproof dish. Mix in the sugar. Add a few sultanas and raisins for added variety.
3. Put flour in a mixing bowl, rub in butter until the mixture looks like breadcrumbs.
4. Add the demerara sugar and mix gently.
5. Spoon the crumble topping over the fruit, making sure all the fruit is covered.
6. Bake for 30-40 minutes until the crumble topping is crisp & light brown, and the fruit feels tender when pierced.
7. Serve hot with yoghurt or crème fraiche.
Courgette cake
I have taken this recipe from Charlotte Popescu’s “Vegetables – grow them, cook them, eat them”. A nice variation on the old favourite, carrot cake.
Serves 8
175g grated courgette
120ml sunflower oil
75g light brown sugar
75g caster sugar
2 eggs
75g walnuts (chopped)
75g raisins (soaked in orange juice)
100g self raising flour
1 tsp bicarbonate of soda
Pinch of salt
½ tsp ground ginger
½ tsp cinnamon
Pinch of nutmeg
Put the grated courgettes in a tea towel and squeeze out excess liquid. Pour the oil into a bowl and beat with the sugars. Add the eggs and continue to beat. Stir the courgette into the egg mixture with the walnuts. Sift together the flour, bicarbonate of soda, salt and spices and fold into the cake mixture. Spoon into a greased 20cm cake tin and bake in the oven at gas mark 4, 180 degrees C for 30 minutes.
Leek & Red Onion Cheesy Pasta
Serves 2
6 oz (175g) penne pasta
1 small leek, cleaned and chopped
1 medium red onion, chopped
3 oz (85 g) chopped halloumi cheese
olive oil
1 oz (25 g) butter
For the sauce:
1 oz (25 g) butter
1 oz (25 g) plain wholemeal flour
3/4 pint (425 ml) milk
3 oz (85 g) grated Cheddar cheese
1.5 fl oz (37 ml) double cream
nutmeg
salt and black pepper
For the topping:
1 level tablespoons freshly grated Parmesan
1 level tablespoon breadcrumbs
1 pinch cayenne pepper
Cook the pasta for 10 mins in simmering water with a little salt and olive oil, then drain.
In the meantime, melt the butter in a pan and cook the leek, red onion and halloumi over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer gently.
Put the cooked pasta, leek, onion and halloumi into a buttered pie dish and mix them well together. Stir the grated cheese into the sauce, season to taste with salt, pepper and a little nutmeg, then add the cream. Pour the sauce over the ingredients in the pie dish, sprinkle the top with parmesan, breadcrumbs and cayenne pepper.
Cook in a pre-heated oven at gas mark 4, 350°F (180°C) for 30-40 minutes till the top is golden brown. Serve with a fresh green leafy salad.
Apple and cheese grills
This week we have a quick and easy lunch or supper recipe from www.gardenworld.co.uk
Ingredients (Serves 2)
2 dessert apples
4 thick slices wholemeal bread
150g Cheddar, Cheshire or Emmental cheese, grated
25g butter, softened
5ml spoon paprika
8 sage leaves, finely chopped
Method
1. Preheat the grill to the highest setting.
2. Cut the apples into quarters, core, then slice finely.
3. Toast the bread on one side under the grill.
4. Butter the un-toasted side of the bread, arrange the apple slices on top then sprinkle with cheese and a pinch of paprika.
5. Grill for 2 to 3 minutes until the cheese melts and the apple cooks through.
6. Sprinkle with sage before serving with a fresh, green, leafy salad.
Broccoli soup
Ingredients - Serves 4
1 medium onion
1-2 cloves garlic
400g broccoli
1 large potato
2 pints (1.2L) water
1 dessert spoon sunflower or olive oil
Dash of Shoyu
Salt & Pepper
Method
Wash the broccoli and the potato, and cut them into fairly small pieces, using the stem of the broccoli as well as the florets. Peel and chop the onion finely, put the oil in a large saucepan on a medium heat, add the onions and fry gently until tender, turning the heat down if necessary. Peel & chop the garlic and add to the pan when onions are soft. After a minute or two add the water, shoyu, potato and broccoli. Bring to the boil and simmer until tender. Once the potato is cooked, blend and season with salt and pepper.
Stir fried cabbage with sesame seeds
A quick and easy cabbage dish. This one comes from Charlotte Popescu’s book “Vegetables”. Serves 3-4
Ingredients
2 tbsp extra virgin olive oil
Half a green cabbage
1 tbsp sesame seeds
1tbsp lemon juice
Shred the cabbage. Heat the oil in a wok or large frying pan. Add the cabbage. Stir fry for a couple of minutes, turning frequently. Add the sesame seeds and fry for a further minute. Add the lemon juice and serve immediately.
Balsamic-roasted vegetables
A perfect accompaniment to any dish.
Balsamic marinade:
30ml balsamic vinegar
30ml dry white wine
60ml extra virgin olive oil
2 tablespoons chervil, finely chopped
2 tablespoons fresh rosemary
1 teaspoon coarse French sea salt
1 teaspoon black peppercorns, coarsely ground
1 teaspoon lemon zest
Veg
A mixture of any root veg (potatoes, carrots, beetroot, swede, etc, plus pumpkin, whole small onions and whole cloves of garlic are wonderful in this dish.
Put the veg into a large mixing bowl. Pour the prepared marinade over the roots and toss to coat. Transfer to an oven-proof dish, assemble rosemary sprigs on top. Roast uncovered for approximately 45 minutes or until the edges are golden brown and the centres are tender.
Cheesy Broccoli Soup
Another gem from Charlotte Popescu’s book - Vegetables…
Serves 4.
25g butter
1 onion, peeled and chopped
1 large potato, chopped
450 g broccoli or calabrese chopped (including the stalk)
600ml vegetable stock
Salt and pepper to taste
300ml milk
100g cheese, chopped or crumbled
Melt the butter and cook the onion very slowly until brown. Add the prepared potato and broccoli and cook for a few minutes. Add the stock and seasoning. Bring to the boil and then cover and simmer for 30 minutes. Blend and return to the pan. Stir in the milk and serve with cheese sprinkled on the top of each bowl.
Pumpkin and tomato soup
Yet another easy-to-make gem from Charlotte Popescu's book - Vegetables.
Serves 4 -6 .
2 tbsp olive oil or generous knob of butter
1 onion, chopped
450g pumpkin flesh, chopped
100g red lentils
1 clove garlic chopped
400g tinned chopped tomatoes
1.2 litres vegetable stock
Juice of half a lemon
Salt & pepper to taste
150ml single cream
Heat the oil or melt the butter and cook the onion very slowly until brown. Add the pumpkin, lentils, garlic and tomatoes and stir well. Add the stock and seasoning. Bring to the boil and then cover and simmer for 30 minutes. Blend and return to the pan. Stir in the cream and serve immediately.
Potato and Brussels Sprout Gratin
Serves 4
250g Brussels sprouts, thinly sliced
1 small onions, peeled and thinly sliced
2 garlic cloves, crushed
1 tablespoon olive oil
1 teaspoon dried thyme
750g potatoes, peeled and cut into 1/8-inch thick slices
350ml vegetable stock
350ml milk / single cream.
1 tablespoon unsalted butter
Salt and pepper to taste
Preheat the oven to 400 ? C. Mix the sprouts, onions, garlic, olive oil, thyme, salt, and pepper in a large bowl until well combined. Place a quarter of the potato slices in one layer in the bottom of the baking dish. Top evenly with a third of the Brussels sprouts mixture. Keep adding alternate layers until all the veg is used up. Mix the stock and milk/cream and pour evenly over the dish, then dot the top with small knobs of butter.
Cover and bake for 30 minutes. Uncover and continue baking until browned and crispy (about 1 hour). Let stand at room temperature for 5 minutes before serving.
Broccoli and kale stir-fry
100g curly kale (or cabbage, or spinach), sliced
200g broccoli or calabrese
150g mushrooms, chopped
2 cloves garlic, crushed
200g firm tofu or halloumi (optional), sliced
1 tablespoon vegetable oil
3 tablespoons tamari or soy sauce
1 teaspoon barley miso paste (optional)
1 tablespoon sesame seeds
Method (serves 4 – from vegbox-recipes.co.uk)
Wash & dry the kale and the broccoli. Slice the kale roughly and chop the broccoli into medium-sized chunks. Fry the garlic and the mushrooms for 5 minutes, until the mushrooms are lightly browned.
Add the tofu/ halloumi and cook on a high heat for 3 minutes, stirring regularly. Add the broccoli. Stir and cover for 3 minutes.
Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat. Mix the sesame seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix well. Serve immediately.
Kale is a nutritionally rich food containing vitamins A, C and E, a substantial mineral content including manganese, iron, calcium and potassium, plus phytochemicals linked to cancer prevention.
Cabbage with onion and garlic
Cabbage is an under-rated vegetable. Memories of over-cooked, watery offerings from school days have put many folk off this great veg. It is best cooked so that it is just soft or even slightly crunchy. This is a lovely recipe. Eat as a side dish, or surprisingly good mixed with pasta.
1 tablespoon olive oil
350g cabbage, sliced into very thin slices
2 cloves garlic, peeled and slivered
2 small onions, peeled and slivered
1 tablespoon bouillon powder in 30 ml water
Serves 4
Heat the oil in a large frying pan or wok, over a medium heat. Stir fry the garlic and onions for about a minute until just softened. Add the cabbage and stir fry another few minutes- 3 or 4 is enough. Stir the bouillon powder and the water through the cabbage and cook for another few minutes until tender. Add tamari to taste.
Cauliflower & Broccoli gratin with blue cheese
This one is from Delia’s Vegetarian Collection. Serves 4.
275g Cauliflower, in chunks
255g Broccoli, in chunks
2 medium onions, chopped fine
1 tbsp olive oil
274ml brown basmati rice
570ml vegetable stock (marigold bouillon)
Salt to taste
Parmesan shavings & breadcrumbs for topping
Sauce:
110g Roquefort (or similar) cheese, cubed
570ml milk
40g butter
40g plain flour
Salt & pepper to taste
Lightly fry the onions in the oil until just soft. Add the rice and stir well. Add the hot stock, stir and cover. Cook on low heat for 40 minutes.
Meanwhile, make the sauce by melting butter, adding flour, milk and whisk until smooth. Cook for 5 minutes then stir in the cheese and allow it to melt.
Steam the cauliflower for 4 minutes. Add the broccoli and continue steaming for another 4 minutes.
When rice is cooked, place in baking dish – arrange veg on top, pour sauce over the top. Sprinkle some fresh parmesan and/or breadcrumbs on the top and grill lightly. Serve immediately.
Leek & stilton quiche
A recipe from the Leek Growers’ Association.
Ingredients
2 tbsp vegetable oil
25g/1oz butter
350g/12oz onions, finely sliced
675g/1lb leeks, shanks only, sliced
2 garlic cloves, crushed or finely chopped
2tsp soft thyme leaves
1 tsp caster sugar
1 tbsp plain flour
3 eggs
290ml/½ pint double cream
100g/4oz stilton cheese, cubed
2 tbsp fresh grated parmesan
300g/12oz short crust pastry
seasoning
Method
1. Line a 25cm/10in flan tin or dish with the pastry. Place in the refrigerator to chill.
2. Heat the oil and the butter in a pan until melted. Add the onions, leeks, sugar, garlic and thyme and cook gently until they have started to turn golden brown and are soft. Allow to cool slightly. Fold in the flour and add seasoning.
3. Beat the eggs and cream together and add to the onion mix. Fold in half the parmesan and the stilton cheese.
4. Spoon the mixture into the flan case and sprinkle with the remaining parmesan. Bake in a preheated oven at 190C/375F/Gas 5 for about 50 minutes until golden brown and set.
Cauliflower & Cheddar Soup
This recipe comes from the BBC web site.
Ingredients
50g/2oz butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 large cauliflower
900ml/1½pt boiling water
50g Mull cheddar, grated
Maldon salt and freshly ground white pepper
50ml/2fl oz double cream
For the parsley oil:
4 tbsp chopped fresh parsley
90ml/6tbsp olive oil
Method
1. Heat the butter in a large pan. Add the onion and garlic and leave to cook on a medium heat for 2 or 3 minutes, until they become soft and clear.
2. Whilst the onion and garlic are softening, chop the cauliflower as finely as possible. Add the chopped cauliflower to the onions and pour in the boiling water. Bring back to the boil. Reduce the heat and simmer for 30 minutes.
3. To make the parsley oil, bring a small pan of boiling water to the boil. Throw in the parsley and boil for 30 seconds. Drain through a sieve and dry on kitchen paper. Mix the parsley with the oil and blend with a stick blender until smooth. Set aside.
4. When the cauliflower is tender, stir then taste the soup, add the Mull cheddar and adjust the seasoning, if you think it needs it.
5. Whizz the soup with the cream in a liquidiser - this will give the soup a really smooth texture, a food processor will not give a velvety smooth texture to the soup. Ladle into warm soup bowls and drizzle with parsley oil before serving.
Note: If you plan to freeze the soup, freeze it without the cream - add this later when you reheat the soup.
