Recipes

R E C I P E S

Soup Recipes November 2020

 Amanda's soup

Maggie:

Kate:

Broccoli and Stilton

Ingredients:

2tbsp oil

1 onion finely chopped

1 stick celery sliced

1 leek sliced

1 medium potato diced

1 knob of butter

1 litre chicken or veg sock

1 head of broccoli roughly chopped

140g Stilton or other blue cheese crumbled. 

Method

1. Heat oil in pan. Cook onions until soft. 

2. Add celery, leek, potato and butter. Stir then cover and allow to sweat for 5 mins. Remove lid. 

3. Pour in stock and add chunky bits of broccoli stalk. Cook for 10-15 mins until veg is soft. 

4. Add rest of broccoli and cook for 5 mins more. 

Blitz with blender. Stir in Stilton and season with black pepper then serve. 

Freezes well.

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Amanda:

Roasted Red pepper and butternut soup 

2 tbs olive oil

2 onions, chopped

2 garlic cloves, chopped 

1 jar roasted red peppers (and liquid)

1 small butternut squash, 1cm dice

Fry onions in oil till translucent, add squash & garlic. Cook 5 mins stirring then cover with veg stock. Boil till tender then tip in whole jar peppers with liquid .When warmed liquidise or use a stick blender and season. Thin with hot water if needed.

Judith

EASY PEPPER AND TOMATO SOUP

5 or 6 peppers – any colour 1 chilli pepper (or some dried chilli flakes) 2 medium red onions or 1 large white onion 1 large potato 2 tins chopped tomatoes (or large jar of passata) Squeeze of tomato puree Butter or olive oil for use in softening the ingredients Chop the peppers, onions and potato and cook until soft. Season as you feel necessary. Add the tinned tomatoes, tomato puree and the stock and cook for a further half an hour. Cool the soup and then liquidise. Sorry I can’t be more specific on times but this is an off-the-cuff recipe which I frequently make and freeze.

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Recipes from Harvest Forum 2018 (Brexit Bash)

Linda's Gratin de pommes et prunes aux amandes 

1 kg apples and plums (apricots or pears can be used instead)

200 g ground almonds

150 g sugar

200 g butter or marg

2 eggs and 1 yolk (beaten)

Place fruit at base of ovenproof dish.  Soften butter, add sugar, ground almonds and eggs to a soft consistency.  Spread over fruit and bake  on medium heat (180 fan) for approx 30 minutes.

Recipes from Harvest Forum 2017

Thelma's Pinwheels

Take equal quantities of soft cream cheese and crumbled feta cheese and add finely chopped spring onions and dried cranberries (snipped).  

Mix ingredients together and spread on tortilla.

Roll up tightly, cover with cling film and place in fridge for about an hour.

Slice up when ready to serve.

Norma's Celeriac Remoulade

650 g celeriac 

Juice of 1 lemon

For the dressing:

6 tbsp light mayonnaise

1 tbs Dijon mustard

Juice of half a lemon

Pinch of sugar

Salt and Freshly ground pepper

Put celeriac in bowl of 100 ml cold water, add lemon juice and toss well to prevent going brown.

To make dressing, mix all ingredients together and season with salt and pepper.

Drain celeriac, toss in dressing and leave to soften for 30 mins before serving.

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Janella's dishes - please click on recipe to enlarge

Chilled salmon terrine

 

 Blackcurrant Crumb Slices

 

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Linda's Mediterranean Quinoia

Chop and sautee 2 onions, 3 peppers of different colours and 2 cloves of garlic in 2 tbs olive oil for 5 minutes.

Add 4 oz Quinoia and 3/4 litre vegetable stock, tbs tomato puree, 3 peeled tomatoes and Italian herbs.

Simmer for 20 minutes or until Quinoia is soft. Could add beans, chilli tuna/chicken.

Serves 4

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Margaret D’s Raspberry  Souffle

8oz frozen raspberries

2 tablespoonfuls of sugar

Packet of raspberry jelly

Quarter pint of water

10floz double cream

6floz full cream milk

Decorate with raspberries, cream, chocolate, vermicelli or angelica.

1. Tie a band of foil around a 1½pt soufflé dish, standing 2” above dish
2. Put raspberries, sugar, jelly and water into a pan and heat until jelly has dissolved.   Cool.
3. Put cream and milk into a bowl and whip until softly stiff.
4. Combine raspberry mixture with cream mixture and blend well.  Pour into soufflé dish and allow to set.
5. Remove foil and decorate

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Maggie’s Gooseberry and Elderflower Jam:

Ingredients

• 900 gram(s) (2lb) green gooseberries, topped and tailed
• 900 gram(s) (2lb) granulated or preserving sugar 
• Juice of 1 lemon
• 300  (1/2 pint) elderflower cordial

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Equipment needed:  A large heavy-based pan, preferably a preserving pan to maintain a rolling boil, long-handled wooden spoon, slotted spoon for skimming. Pyrex jug for filling jars, jam funnel, warm sterilised jam jars with screw-top lids, wax discs and labels.

Method

1. Place the gooseberries in a preserving pan with 150ml (1/4 pint) water, then cook over a low heat until the gooseberries are very soft. Meanwhile, place the sugar in a large roasting tin and warm in the oven at 180°C (160°C fan) mark 4 for 10min.
2. Add the lemon juice, elderflower cordial and warmed sugar to the gooseberries, bring to the boil and simmer gently until the sugar has dissolved. Increase the heat and bubble for 25-30min or until the jam is set (see Cook's Tips). Cool, pot, then cover and label the jars.
3. COOK'S TIPS Setting agents Preserving sugar produces less scum, dissolves easily and produces sparkling clear jellies and jams. (Jam sugar is used for fruits with low pectin and acid level.) Pectin makes jam set when fruit is heated with sugar. However, many summer fruits are low in natural pectin, so if your jam is not setting, add extra lemon juice - a good natural source of pectin. Alternatively, use an artificial pectin.
4. Setting point When jam reaches setting point, it's ready to pot. There are two good ways of testing this stage: 1 Spoon a little jam on to a chilled plate, then chill for 1-2min. If it crinkles when you run your finger through it, setting point has been reached. 2 Use a jam thermometer - when it reaches at least 110°C (230°F) the jam is at setting point.

Potting tips:  Before use, wash jars in hot water, drain, then leave to dry in a warm oven. Boil the lids. Alternatively, a fast wash in the dishwasher is ideal. Always pour hot jam into warm jars. Always fill to the rim to allow for shrinkage on cooling. Cover with waxed discs, waxed side down, and dampened Cellophane covers, dampened side up. For longer-term storage, cover with screw-on lids too. For best results, store jams in a cool dark place. 

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Graham’s Beetroot, Ginger and Raisin Cake

Ingredients:

4 oz butter

4 oz caster sugar

4 oz S R flour

5 oz cooked beetroot

1 tsp mixed spice

2 tsps ground ginger

2 beaten eggs

Method:

Cream butter and sugar

Mix flour, mixed spice and ginger, then add beaten egg (alternatively add egg to butter/sugar mix).

Add raisins, mix well.

Add grated beetroot, mix well.

Place in 1lb loaf tin and bake Gas 4 for 1 hour.

Graham’s Beetroot and Chocolate Muffins

Takes 15 mins to prepare, 30 mins to cook, makes 10/12

75 g cocoa powder/drinking chocolate

2 tsp baking powder

2 large eggs

1 tsp vanilla extract

180 g plain flour

250 g beetroot, cooked and peeled

200 ml sunflower oil

250 g caster sugar

Method:  In large bowl, sift flour, cocoa powder & baking powder, then mix in caster sugar and set aside.  In a food processor puree the beetroot then add eggs one at a time, then add oil and vanilla extract and blend until smooth.  Make well in centre of dry mix and add beetroot mixture, lightly mix together then divide into 12 muffin cases.

Bake in preheated oven 180c/355f/gas 4 for 25 – 30 minutes or until firm to touch.  Cool on rack and dust with icing sugar.  If using smaller cases, amend time accordingly.

Lime Cake

8 oz plain flour

3 tsp baking powder

4 oz butter

2 oz light brown sugar

1 lime (zest and juice)

2 medium eggs

2 tbsp lime marmalade

3 tbsp milk

For the topping: 1 tbsp melted marmalade, little lime juice, 2 tbsp icing sugar and tsp zest

Method

Rub butter into flour and sugar

Add all other ingredients (saving a little juice and zest for topping)

Mix well and bake in greased and lined 8” round tin at 160c/325f/gas 3

When cool, brush top with melted marmalade, mix icing sugar with remaining lime juice, drizzle over top and sprinkle with remaining zest. 

 Courgette Cake

250g soft dark brown sugar

3 eggs

250ml veg oil

375g S R flour

1 tsp mixed spice

375g (1 large) courgette, ends removed and coarsely grated

250g mixed dried fruit

Zest & juice of 1 lemon

Topping

50g butter, softened

50g cream cheese

250g icing sugar, sieved

Finely grated zest and juice of half lemon

(Oven temp. Electric 160c or fan 140c, or gas mark 4)

 Method

1  Whisk together the sugar and eggs until thick and creamy, gradually add oil whilst continuing to whisk the mixture

2  Fold in the sifted flour and spice.

3  Carefully stir in grated courgette, fruit and zest and juice of lemon

4  Place the mixture into a lined 20cm deep cake tin and bake for 1.3/4 - 2 hr until risen and golden and crispy to the touch. Cool for 15 min. before removing from the tin.

5 Topping - Mix all ingredients in a bowl without beating, until combined.

6 Spread generously over top of cold cake.

Linda's Honey Cake
Melt the following in a saucepan and allow to cool.
5 oz marg, 4 oz brown sugar, 6 oz clear honey and 1 tblsp water.
Then add to eggs (beaten) plus 7 oz SR flour and pinch of salt.
Beat until smooth, spread mixture level and sprinkle with split almonds.
Bake at 180 fan for 30-35 mins or until firm.  
Enjoy!

Norma’s MUSHROOM PATE

3 oz Butter

2 Shallots or onion – chopped

1 Clove Garlic – crushed

8 oz Flat Mushrooms – sliced

1 oz Fine wholemeal breadcrumb

4 oz Cottage Cheese

1 pinch Nutmeg

1 pinch Ground Mace

 Salt and Pepper

Melt 2 oz butter and soften onion and garlic for 3 mins.  Add sliced mushrooms and cook with lid on for 15 mins.  After 15 mins. Remove lid and boil liquid away. Then add 1 oz butter, mix and cool.  Add rest of ingredients.

Chill for 1-2 hours. Trim with parsley and wedges of lemon.

Kate’s Carrot Cake

3 cups unbleached all purpose flour

3 cups granulated sugar

Tsp salt

Tbsp baking soda

Tbs ground cinnamon

1.5 cups corn oil

4 large eggs, lightly beaten

Tbs vanilla extract

1.5 cups shelled walnuts, chopped

1.5 cups shredded coconut

1.5 cups pureed cooked carrots

¾ cup drained crushed pineapple

Frosting:

• 8 ounces cream cheese, at room temperature
• 6 tablespoons sweet butter, at room temperature
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Juice of ½ lemon (optional)

1. For the cake: Preheat oven to 350°F. Grease two 9-inch layer cake pans lined with wax paper.
2. Sift dry ingredients into a bowl. Add oils, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
3. Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in centre comes out clean.
4. Cool on a cake rack for 3 hours.

For the frosting:

1.     Cream together cream cheese and butter in a mixing bowl.

2. Slowly sift in confectioners’ sugar and continue beating until fully incorporated. Mixture should be free of lumps.
3. Stir in vanilla, and lemon juice if you use it.
4. Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners’ sugar

Janella’s 15 minute veggie goulash

1 onion finely chopped

1 clove garlic crushed

2 carrots diced

3 medium courgettes diced

2 tbsp olive oil

1 tbs paprika

Pinch nutmeg

1 heaped tbsp fresh chopped parsley

1 tbs tomato puree

1 x 400g tin tomatoes

8 oz cooked red kidney beans or 400g tin, drained and washed
8 oz cooked white kidney beans or 400g tin, drained and washed

¼ pint tomato juice or stock

Salt and pepper

Soured cream or yoghurt to serve

Put onion, garlic, carrots and courgettes in pan with the olive oil and sautee for 5 mins until softened.

Stir in paprika, nutmeg, parsley and tomato puree.

Add rest of ingredients except cream/yoghurt and cook over low heat for 10 minutes.

Turn onto hot serving dish and top with soured cream/yoghurt

(Could try other beans such as haricots, soya beans or chickpeas)