Recipes for home grown produce!

10th November 2012

Crispy Seaweed
From Camilla

Trouble using up your kale? Is it always the last thing in your veg box?
Try making “crispy seaweed”

Cut the leaves from the stems.Shred your leaves finely.
Mix together with a little olive oil,sea salt, caster sugar and paprika to taste.
Put in an oven proof dish in a single layer and place in a preheated oven 220 degrees for 3- 5 minutes.

Gooseberry Fool
An easy recipe not needing too much preparation time.

Put 1lb green gooseberries in a pan with 1/4lb sugar (no need to top and tail them). Steam until quite soft. Sieve them and when the purée is cold stir ¼ pint thick cream in. Serve very cold.

Swiss chard fritters
Swiss chard grows well, lasts over the winter and does not bolt as readily as spinach.

400g swiss chard leaves
30g fresh parsley
20g fresh coriander
20g fresh dill
1 ½ tsp grated nutmeg
½ tsp sugar
3 tbsp plain flour
2 garlic cloves, crushed
2 eggs
salt and pepper to taste
80g feta, broken into small pieces
60ml olive oil
1 lemon, cut into 4 wedges

Bring a pan of salted water to a boil, simmer the chard for 5 minutes. Drain, squeeze dry, then whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, salt and pepper. Fold in the feta by hand.

Pour a tablespoon of oil into a frying pan over medium- high heat and spoon in 3 heaped teaspoons of the mix, on per fritter. Press down gently to shape into 1cm thick fritters, and cook for 3-4 minutes, turning once, until they take on some colour. Transfer to kitchen paper and repeat with the rest of the mix and oil. Serve with a wedge of lemon.

Credit – Yotam Ottolenghi.

A tasty way to use up your marrow crop.

2-3 red or green peppers, chopped
2 large onion, chopped
1 medium marrow, peeled, de-seeded and finely sliced
mushrooms (optional) finely chopped

Fry peppers in olive oil, add onion. Fry til brown. Add and quickly fry mushrooms. Add sliced marrow. Fry for a few mins, then add a couple of tins of chopped tomatoes.

Cook for 30 mins, or until soft.

Serve as above, or stir in and cook a few eggs.

Marrow cream/jam/curd

Another marrow recipe!

Boil 2lb chopped marrows until soft, drain well, mash and add 2lb sugar, 1/4lb butter and juice of 2 lemons. Boil for 20 minutes, stirring continuously. Put into jams and seal.

Elderflower cordial
A tried and tested recipe from Anne Hayward

14 heads flowers (approx)
50g citric acid (or juice of one lemon)
1 litre water

Soak for 2 days.

Strain, then bring liquid to boil with 1kg golden granulated sugar.

Cool, bottle and dilute to drink. Try with lemon balm.

French runner bean salad

Serves 4

Zest and juice of 1 lemon
½ clove garlic, crushed
1 ½ tsp small capers, drained
salt and pepper
medium red onion, sliced wafer thin
480g runner beans, trimmed
200g feta cheese
4tbps olive oil

In bowl mix the lemon with the garlic, capers and salt. Add onion and stir together well. Leave to one side while you cook the beans.

Throw the runner beans into a pan of boiling water and leave to simmer for 7 mins. Tip beans into sieve and hold under the cold tap until tepid. Leave to drain for a few mins.

Stir beans into the onion mix and add pepper. Break the feta into chunks, scatter over the top. Splash on some olive oil and lightly toss together.

Source: Lifestyle, the Real Foodie.

Leeks with Dijon Mustard Vinaigrette
From Mary Matthiesen’s recipe box.

4 med/large leeks, trimmed of dark outer leaves and rinsed
Cook in unsalted water (use resulting water for stock)

1 large ripe tomato, peeled, de-seeded and cut in ¼ pieces
3 tbsp olive oil

1tbsp red wine vinegar
1 tbsp dijon mustard
1 tsp worcestershire sauce
¼ tsp salt
¼ tsp black pepper

Bring 2 cups water to boil. Add the leeks, bring back to a boil gently, cover for 10 mins until tender.

Drain (reserving the liquid for soups if you like) and when cool enough to handle, gently squeeze leeks of extra liquid.

Cut leeks into 2 inch pieces and arrange in a shallow dish.

Mix together remaining ingredients and spoon mixture over the leeks. Serve at room temp.

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