- Bay leaf, juniper and oatmeal bread
- Beetroot fritters
- Cheese and chive scones
- Cucumber salad with dill
- Fennel bread
- Lemon and rosemary drizzle cake
- Pizza oregano
- Giant beans
- Mung bean and sage cottage pie
- Carrots with Tagliatelle
- Sausage, Spinach and Bean Cassoulet
- Thai Green Curry with Squash and Quorn
- Cabbage, beans, and coconut
- Beetroot Curry
- Butter-Bean Goulash
- Lentil Bolognese for Lentil Lasagne
- Mushroom and Watercress Pate
- Latkes or simple potato pancakes
- Marlene’s “Zucchinisalat”: Pickled Courgettes and Capsicum Peppers
- Savoury Apple and Nut Crumble
- Apple, Date and Walnut Salad
- Ricotta with Apple and Walnut Spread
- Spinach, Cheese and Walnut Flan
- Apple, Potato and Paprika
- Nut roast
- Peanut butter fingers
- Aduki bean burgers
- Chocolate, Courgette and Nut Cake
- Lavender Shortbread
- Wholemeal apple and marmalade cake
- A Cake of Apples and Courgettes
- Hazelnut Cookies
- Blackberry and Apple Crumble
150g medium oatmeal
300 ml of water
150 ml of natural yoghurt
Two dried or fresh bay leaves
Two juniper berries
350g plain flour
1 level tablespoon of baking powder
1 level teaspoon of salt
Extra oatmeal for sprinkling on the top
Set the oven for 200 degrees C. Soak the bay leaves and juniper berries in the yoghurt and stir in the water. If you prefer, you can put them into a muslin in the mixture as you are going to remove them before you bake the bread.
Leave to marinade for at least a couple of hours. Stir the water and yoghurt mixture into the oatmeal and again leave to marinade for at least a couple of hours. Remove the bay leaves and the juniper berries and measure into the mixture the plain flour, the baking powder and the salt. Stir gently until a soft dough is formed.Turn it out and gently knead and shape into a round and flatten to about five centimetres in depth. Transfer to a floured baking tray and using a floured knife, cut a deep cross in the bread which helps it to bake evenly.Dust with extra oatmeal and put it into an oven heated to 200 degrees C for about half an hour. When it is cooked, it should sound hollow on the base when tapped. Cool on a wire cooling rack.
300gms roasted beetroot grated.
1 tsp. ground cumin
1 egg beaten
4 tbsp. gram flour
150gms goats cheese
Large handful of dill chopped
Salt & pepper
5 tbsp vegetable oil
Mix beetroot, salt, pepper, cumin, egg and gram flour in a bowl. If too wet add more flour. Crumble in cheese, add dill and stir well. Heat oil. Add bit of the mixture & if it sizzles its hot enough. Form 1 tablespoon of mixture into a small ball & shape as a paaty. Fry. For 1st 30 seconds press down with a spatula to spread out. Then fry for 4 mins. Each side.
Remove, drain on kitchen roll and keep warm.
Salad to accompany beetroot fritters:
Stalks from 2 bunches of beetroots. Washed.
½ small red onion chopped
140gms rocket washed & dried
50 gms walnuts roughly chopped.
1 tbsp. pomegranate molasses
1 tsp honey
Splash olive oil
Whisk all & pour over onion and stalks. Leave for 2 hours or overnight in the fridge. Divide rocket into individual bowls, add beetroot leaves etc and top with walnuts.
300g plain flour
50g unsalted butter, firm but not too cold
3tsp baking powder
¼ tsp salt
2-3 finely chopped chives
100g cheddar cheese grated
200g full fat soft cheese
4tsp Dijon mustard
1 large egg, lightly beaten with pinch salt for glazing
Heat oven to 180C/350F/gas mark 4. Line baking tray with parchment.
In large bowl rub flour & butter together. Stir in salt & baking powder then chives & cheddar. In separate bowl stir cream cheese until smooth. Add milk gradually & then mustard. Add wet mixture to dry Take care not to over mix.
Turn onto floured board. Gently roll until 2 in thick. Stamp out circles. Place on baking tray and brush with egg mixture, taking care not to let it run down the sides as this will inhibit dough rising. Bake for 20 mins in preheated oven. Or until golden & firm to the touch.
4 tbsp chopped chives
1 tbsp lemon juicesalt and pepper
Cream chives and softened butter together. Beat in lemon juice & season to taste. Cover & cool in fridge until ready to use. Use on cheese scones, baked potatoes, scrambled eggs.
Thinly slice a cucumber, sprinkle with salt and fresh chopped dill ( or dried). Place in a bowl and cover with a saucer and heavy weight. Leave for 2 hours. Then add lemon to taste. Check seasoning before serving.
Fennel is a flowering plant in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It has a distinct slightly anise flavour. It is attractive in the garden and the leaves can be used as a herb in salads and with eggs and fish. The seeds can also be used in cooking and are common in Middle Eastern and Asian cooking. Florence or Bulb Fennel comes from the same family.
Here I have collected the seeds from the plant in August, left them to dry and used them in bread dough to make Fennel Rolls. These are known as green fennel seeds. To make Fennel Bread in a bread maker, put one level teaspoon of dried yeast, make a mixture of flours adding up to 18 ounces. We use a mixture of strong white flour, Rye and Country Crunch. Add a splash of oil, half teaspoon of salt and a half teaspoon of sugar. Put in small handful of fennel seeds, and bake as normal according to the machine’s instructions for rolls – which means that you take the dough out after it has risen and divide into small balls. Then cook for about 15 minutes.
Or simply add a handful of green fennel seeds to your normal bread recipe.
Rosemary (Rosmarinus officinalis) a woody, perennial herb with fragrant, evergreen, needle-like leaves with small white, pink and purple flowers. Leaves are used to flavour stuffing, roast lamb and other meats. Less widely used in sweets but works well in cakes and in herbal tea.
150g caster sugar
50ml olive oil
125g unsalted butter, softened
2 large eggs
Zest of 3 lemons
Leaves from 2 sprigs rosemary finely chopped
175g plain flour
2 tsp baking powder
¼ tsp salt
Juice of l lemon
50g caster sugar
1 sprig Rosemary
Preheat the oven to 180C/350F/gas mark 4. Line a 2lb/900g loaf tin.
In a small pan, combine half the sugar with the milk, olive oil and polenta. Cook over a medium-low heat, stirring constantly, for 3 minutes or so – just long enough for the mixture to become thick and smooth. Leave to cool.
Beat the butter with the remaining 75g sugar until creamy, then add the eggs, lemon zest and chopped rosemary. Stir in the cooled polenta mixture. Combine the flour with the baking powder and salt in a separate bowl before adding this dry mixture to the wet ingredients. Fold together.
Pour the batter into the prepared loaf tin and bake for 45-50 minutes, or as long as it takes for the crust to deepen to a light golden brown. The cake should be springy to the touch and a knife or skewer should emerge from the centre of the cake with no more than a crumb to two stuck to it.
As the cake approaches the end of its baking time, prepare the drizzle. Heat the lemon juice, sugar and whole sprig of rosemary in a small pan and let it simmer for a minute. Once the cake is cooked and still hot from the oven, pierce it all over with a cocktail stick or similar and pour over the drizzle. You can perch the rosemary sprig on top of the cake, if you are not averse to garnishes. Leave to cool completely before serving.
Oregano is related to mint and sweet marjoram, with a strong flavour, it originated in Greece and Turkey. Origanum vulgare var. hirtum said to be the best flavoured. It has an aromatic, warm and slightly bitter taste.
Uses – On pizza and as a flavouring for mutton or lamb stews. Can be used with roasted, fried or grilled vegetables, meat or fish. Ground leaves add flavour to Greek Salad, and used as a condiment with kebabs. Medicinal – said to cure stomach and respiratory ailments, also used as an antiseptic!
Growing – A perennial, it prefers a hot, relatively dry climate and full sun. Will divide and transplant. Very bee-friendly
Preserving – Can be more flavourful when dried than fresh. Used as a condiment when dried and ground, also added to lemon/olive oil sauce for fish or meat barbecues, and for casseroles.
500g plain, strong flour or 50:50 strong/ordinary) makes four bases
1 sachet of dried yeast OR 10g fresh yeast
350ml warm water
Put the flour in a large mixing bowl, add the dried yeast, the salt and then the water (dissolve the crumbled fresh yeast in a little of the warm water before adding it to the flour). Mix with hands or mixer to a soft, pliable dough. Turn the dough on to a floured board or work surface and knead firmly for a good 7 or 8 minutes.
When the dough feels elastic, put it back into the bowl, cover it loosely with a clean cloth and leave in a warm place until it has risen to about twice its original size (1-6hrs). When you touch it, it will feel springy and light. Get the oven really hot, to a good 240°C/gas mark 8.
Turn the dough out and cut or tear it into four equal pieces. Roll each piece out to give a pizza base about 20-24cm across. Put on a minimally greased/floured baking sheet. Let it rise for half to one hour in the warm place then push the centre of each pizza base down gently so that the middle is lower than the outer edge. Cover with one of the toppings below and bake for about 8-10 minutes until the pizza is lightly crisp on the bottom. Makes 4 medium-sized pizzas.
Mozzarella, wild mushroom and Oregano Topping (for two pizzas)
2 medium onions
a little olive oil
125g fresh wild mushrooms
a large clove of garlic, peeled and finely chopped
a small handful of chopped parsley
the leaves from a couple of sprigs of oregano
2 x 125g balls of mozzarella
Peel the onions, cut them into thin rings then let them soften slowly with a little olive oil over a low to moderate heat – they should be barely more than the palest gold in colour, which will take about 15-20 minutes. Rinse the mushrooms and remove any bits of grass or grit from them. Stir them into the softened onions gently, together with the garlic, the parsley and a seasoning of salt and pepper.
Divide most of the onions and mushrooms between the two pizza bases, leaving the outer rims free. Drizzle over a (very) little olive oil, then scatter with oregano. Slice the mozzarella thinly, then lay it over the top, adding the remaining onion mixture as you go.
Bake as above, till the dough is risen and crisp and the mozzarella has melted.
Parsley is the most commonly used herb in American and European cooking. It has a distinctive mildly spicy flavour, and is rich in Vitamin C and A. It comes in two varieties: curly and flat-leaved. The latter is said to have the better flavour. It is used lavishly, added to sauces and stuffing, sprinkled over cooked vegetables and pasta, and included in salads.
Cultivation: grows best in well-drained fertile soil, in a sunny or semi-shaded position. It is usually grown as an annual, but can be grown on a sheltered site.
Preservation: not particularly good dried. Best preserved by deep freezing
125g medium-fine bulgar wheat
Juice of at least two lemons
75ml olive oil
3 large bunches of flat-leaved parsley
1 large bunch of mint
6 spring onions, finely chopped
3 tomatoes, diced
About an hour before you want to eat the tabbouleh soak the bulgar wheat in plenty of fresh cold water for about 15 minutes, then rinse and drain, squeezing out excess water. Put the wheat in a bowl with the lemon juice and add salt and pepper. When it as absorbed all the dressing and has become plump and tender, add the oil.
Finely chop, preferably by hand, the herbs just before serving. Mix the chopped herbs with the spring onions and bulgar wheat, taste and add more lemon juice if necessary.
Serve on a large flat dish. Spread the tomatoes over the top.
From Claudia Roden’s Mediterranean Cookery
The heady, aromatic flavour and fragrance of fresh thyme brings back memories of holidays spent on mountain highlands and around the Mediteranean! There are many different varieties, both cultivated and wild, with flavours of mint, caraway, lemon , and stronger varieties that taste more akin to oregano. The fresh form is more flavourful than the dried and can last many months, if carefully frozen. It can be used in a sprig, for example, in a bouquet garni or the leaves removed and the stems discarded. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.
Amazingly, although thyme is best cultivated in a hot, sunny location with well drained soil, it does really well in a pot a sunny spot in your garden. You will find some in the tubs in Eynsham square that you are free to pick. It is generally planted in the spring and thereafter grows as a perennial. It tolerates drought well which is a plus these days with the prolonged dry periods that we are now experiencing. It can be propagated by seed, cuttings or by dividing rooted sections of the plant.
I created this recipe by analysing what I thought were the ingredients of this gorgeous homely dish and making up the cooking method! There are loads of recipes on the internet, but this way is much quicker! Also, you can cook it in advance and heat it to serve.
For four people
Butter beans – if dried, soak and cook according to packet instructions, or 2 tins of already cooked beans
1 tablespoons olive oil (or enough to cover base of pan thinly)
3 (at least) Garlic cloves – pressed
1 big onion – sliced
2 courgettes – sliced
Tin of tomatoes or fresh if you have them
Half a tube of tomato puree
A good bunch of fresh thyme tied with string or remove the leaves
Seasoning to taste
Heat the oil on medium heat and when hot, add the garlic and fry until golden. Then add the sliced onion and shortly after the courgettes and cook about 10 minutes until the onions are soft. Then add the tinned tomatoes, tomato puree and thyme, bring to boil and then simmer gently for 10-15 minutes or so until the courgettes are cooked and the taste of thyme has perfused the ingredients.
I serve it with a dollop of yogurt, crusty hot bread and fresh green salad from the garden. Voila!
A lovely winter meal and family favourite from Jane Sen’s Healing Foods cookbook. Serves 6
Preheat oven to 220
1lb mung beans or aduki beans
6 garlic cloves
3lb potatoes, scrubbed
¼ pint milk or soya milk
1 tbl olive oil
½ pint apple juice
1 pint water or cooking liquid from the beans
¼ pint (or a bit less) tamari soy sauce
1tsp vegetable stock powder (bouillon)
2 onions finely, chopped
3 tbl chopped sage leaves
4 tbl olive oil
2 carrots, grated
1 tsp ground black pepper
Cook beans for about 45 minutes in boiling water with peeled garlic cloves, until tender. Drain and keep water.
Boil potatoes with their skins on until tender. Drain and mash well, adding oil and enough milk for a soft creamy mash.
Mix cornflour to a smooth paste with a little apple juice. Mix in the rest of the apple juice, water, tamari and bouillon.
Saute onions, sage, carrots and pepper in oil until soft, about 10-15 minutes. Add beans, stir well, add apple juice mixture and simmer, stirring until thickened. Tip into a greased ovenproof dish, top with the mashed potato, sprinkle with paprika and bake for about 30 minutes, until brown and crispy on top.
Serve with green veg or salad.
Plenty of lightly cooked carrots, fresh tagliatelle from the chilled
cabinet at the Co-op, and pesto sauce to taste. It is more a question
of carrots with tagliatelle than the other way round, so the tagliatelle is
less than you would have in a normal pasta dish…
If you want to make your own pesto the proportions are: basil (say 4
cups of basil leaves only, no stalks; 2 oz of pine nuts available
from Co-op; 2 oz of parmesan; 2 cloves of garlic; up to 4 fluid oz of
olive oil , enough to make a creamy mix;salt and pepper, all whizzed in
whizzer. But of course it is also available in Co-op in jars…
Seeds germinate best indoors to start with near a sunny window ( 60
degrees) but then in summer outdoors is fine. Sow thickly in a flower
pot ( no several flower pots!) and then crop with scissors from the
top, layer by layer, so that next layer of leaves has room to develop.
Successional sowing through the summer works well. For pesto you need
loads of basil
Use for all sorts of things, especially perhaps tomatoes, fresh, with
mozzarella, sauce etc. Make your own Pesto too, very easy, google for
quantities ( of pine nuts, parmesan, basil, olive oil, garlic and salt)
then mixer them to a paste.
Sausage, Spinach and Bean Cassoulet
Tin of flageolet beans, drained and rinsed.
200gms vegetarian sausages cut into 2.5 cms.
1 glove garlic chopped
2 heaped teaspoons fresh rosemary chopped
1 teaspoon fresh thyme chopped
1 large red onion sliced
300 ml vegetable stock
60gms carrot cubed
60gms spinach, kale or chard chopped
2tbsp fresh parsley
Heat oil and fry sausages until golden.
Add garlic & rosemary then turn down the heat & stir in onions & carrots.
Cover and cook for 15 mins. On gentle heat stirring occasionally until onions are soft & beginning to brown.
Pour in stock, half drained beans & season. Add a little stock at first as you are aiming for a thick stew and may not need it all.
Simmer for about 20 mins.
Stir in remaining beans & spinach. Mix well & simmer for 10 mins. with lid on the 10 mins. with lid off.
Adjust seasoning and finish with chopped parsley.
Green curry paste:
2 green chillis, deseeded and chopped
1 inch piece of fresh root ginger, grated
1 teaspoon ground black pepper
1 small onion, chopped
5 cloves garlic. chopped
50g (2 oz) fresh coriander, chopped
grated zest of 1 big lemon
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon olive oil
2 tablespoons water
3 tablespoons oil
Place in a blender or food processor and puree. You will probably have to stop to scrape down the sides a few limes. If it is reluctant, add a tiny bit more oil.
2 small onions, each cut into about 6 thick wedges
Squash- about 500g (1lb) weight peeled and cut into about 1 inch cubes
Heat the oil in a pan, toss in the onions and stir well then add the squash. Keep it sizzling and mix in the green curry paste. Cook gently for 5 minutes, stirring occasionally.
600ml (I pint) coconut milk
a few kaffir lime leaves- optional
12cm/5 inch stem of lemon grass- optional
2 tablespoons tamari soy sauce
About 100g (4 oz) chopped spinach- optional
Add to the pan. The liquid should cover the vegetables by about 1 inch, so you may need to top up with water. Simmer slowly for 20 minutes.
225g (8oz) plain quorn pieces
juice of 1/2 lemon
Add to the pan and continue simmering very slowly, partially covered, for a further 15 minutes. The squash should be soft and the sauce rich.
Adapted from More Healing Foods by Jane Sen
Soak dried beans overnight and cook next day [in pressure cooker, or not]. If using tinned beans, rinse well. Soften peeled and chopped onions –may need to cook for15 minutes. After a bit, add three cloves of chopped garlic. Open eight cardamom pods and extract seeds; crush them with 2 teaspoons of coriander seeds and 1 teaspoon of mustard seeds [put them in plastic bag and use a bottle to crush them]; add them to softened onions. Add 1 teaspoon of cumin seeds and 2 teasps of ground turmeric as well as salt [lots] and black pepper. Cook, stirring, for at least five more minutes
Seed and chop some chillies [2 or 3–depends how hot you like the dish] add to the mixture the chopped chillies, two tins of tomatoes, 400 ml of water, and a pinch of sugar, plus the cooked beans. Simmer gently for about 40 minutes
Mix in 250 ml of coconut milk and some fresh lime juice. Shred a fistful of cabbage leaves, add to mixture, and cook for a further five or 10 minutes [until cabbage is soft].
Into some hot oil, put 1 teaspoon of cumin seeds, some chopped garlic and 4oz of onion [peeled and coarsely chopped]. Add 1 teaspoon of flour and a dash of chilli pepper.
Add about 3/4 lb of raw beetroot, peeled and cut into small pieces, 1 tin of tomatoes and half a pint of water. Add salt and pepper to taste, and cook till ready [about 40 minutes].
for 3-4 people
6 oz dried butter-beans
6 tbsp cooking oil eg rapeseed
3- 4 cooking onions chopped
2 rounded dessertspoons paprika
2 tsp caraway seeds
1 tsp Marmite
1 tsp vinegar
1-2 tsp salt
1-2 medium-size floury potatoes*, peeled and cut into 1″ cubes
Soak the butterbeans overnight in plenty of cold water then drain.**
Heat oil and fry onions until translucent, add paprika, caraway then turn for 1 min. Add beans, Marmite, salt and vinegar and nearly-cover with water. Bring to boil then cook over lowest heat, stirring occasionally, or in low oven, for 1 hour. Add cut potatoes with a little more water and cook for further 1hr over low heat. Keep sauce to a gravy consistency with a little more water if necessary.
Serve with sauté or baked potatoes and sauerkraut, or a green veg.
* eg King Edwards potatoes
** If softer beans required use tinned beans with only 1hr cooking time.
1 onion chopped
2 garlic cloves crushed
2 carrots grated
2 celery sticks chopped
3 tbsp olive oil
4oz red lentils
1 x 400gms chopped tomatoes
2 tbsp tomato puree
¼ pt. Stock
1 tbsp. Fresh marjoram chopped or 1 tsp dried marjoram
salt & pepper
In a large saucepan fry the onion, garlic, carrot and celery until soft. About 5 mins. Add tomatoes, lentils, tomato paste, stock, marjoram & seasoning.
Bring the mixture to the boil, partially cover and simmer for 20 mins. Until the mixture is thick and soft. Use as required.
50 gms flat mushrooms
125 gms watercress
25 gms butter
1 medium onion finely chopped
125 gms curd cheese
few drops of Tabasco sauce
Finely chop mushrooms and watercress. Fry onion in butter until soft. Raise heat, add mushrooms and cook briskly for 1 minute. Mix in watercress and stir it around until limp ( about 30 seconds).
Add cheese, Tabasco and salt and pepper. Place in blender and whiz until smooth. Chill mixture until firm.
Potatoes and onions (in the proportion of 3 to 1); flour and egg (in the proportion of one flat dessert-spoon of flour and one egg to 3 large potatoes and one medium onion); salt and pepper. Proportions can easily be scaled up to any size.
Blend ingredients in blender. Put in hot, well- oiled frying pan in tablespoon size piles. Fry on medium flame. Turn when under-side is mottled brown and the smallish pancakes are firming up and drying out a bit. Wait till both sides are done and look good. Eat hot or cold, with anything or by themselves.
3lb courgettes grated
1lb onions thinly sliced
5 teaspoons salt
Mix the above and leave to stand overnight
6 capsicum peppers
(different colours if available)
½ tsp black pepper
1 tsp mustard
2 cups sugar or less
1 pt wine or cider vinegar
bring everything to the boil, then fill into hot jars and screw down tight ( or preserve in something like Kilner jars)
This can be made with either cookers or desert apples. Lightly fry one
large onion together with three apples. ( I don’t peel them unless
they are very tough). Crush a handful of nuts — whatever you can
forage or buy, and mix with a handful of brown breadcrumbs and some
herbs, some olive oil and salt and pepper. Grease a baking dish. Put
the apples in the bottom with tablespoon of water. Then put the
brreadcrumb mixture on top of the apples and grate cheese on top. Bake
for 30 mins in a medium oven till the cheese has bubbled.
Apple, Date and Walnut Salad
2 eating apples
handful of walnuts chopped
4 dates chopped
teaspoon of lemon juice
tablespoon of mayonnaise
Peel, core and chop the apples. Sprinkle with lemon juice. Add the chopped dates and walnuts. Combine all the ingredients with the mayonnaise.
50gms ricotta or other soft cheese
1 apple chopped into small pieces
1 tablespoon of chopped roasted walnuts
sprinkle of lemon
Mix well together and spread on crackers or toast.
150g (6oz) wholemeal flour
75g(3oz) soft butter or cooking oil (or mix)
2-3 tablespoons water
4-500g (Ilb’ish) spinach or chard
Salt and pepper
200g (7oz) cotttage cheese
25-50g (1-2oz) coarsely chopped walnuts
25g (1oz) Parmesan cheese grated
50ml (2floz) milk (optional)
Fork the soft butter or oil into the flour and salt until the mixture resembles breadcrumbs.
Add enough water to mix to a firm dough. Roll out thinly or press into a moderately deep 8″ flan dish. Chill for 15min.
Meanwhile, prepare the filling: put the spinach in a large pan with just the water clinging to the leaves after washing and a pinch of salt. Cook gently for 5 minutes, turning twice. Drain thoroughly and chop finely. Place in a bowl with the remaining ingredients, seasoning with salt, pepper and nutmeg to taste. Mix thoroughly.
Pour into the flan case, smooth the top and sprinkle with the chopped walnuts. Bake in a preheated moderately hot oven, 190ºC Gas mark 5, for 35 to 40 min. Serve hot or cold.
Wash and cut into manageable bits (but do not peel) some potatoes. Put them in a frying/braising pan which has a lid and in which you have warmed some sunflower oil.
Turn up the gas, toss and fry for three or four minutes, with a few cloves of garlic. Add some salt and pepper. Wash, core and quarter (but do not peel) approx the same number of apples as potatoes, the apples should be of the cook-eat variety which keep their shape rather than dissolving into puree. Toss them into the pan, add a good amount of paprika, a few sage leaves, turn down the gas, cover the pan and leave on a v low gas, occasionally unsticking them from the bottom of the pan, till everything
is soft to eat but still in shape.
1 onion peeled and finely chopped
100gms mushrooms peeled and finely chopped
½ level teaspoon dried marjoram
4 heaped teaspoons of fine or medium oatmeal
½ pint milk
200gms chopped mixed nuts
1 egg beaten
salt and pepper to taste
Rapeseed oil for frying
1 heaped dessertspoon of breadcrumbs.
Fry onions and mushrooms gently in a covered pan for 2 minutes.
Sprinkle on oatmeal and gradually add the milk stirring all the time. Allow to cool. Then stir in the beaten egg. Add the marjoram, seasoning and nuts. Should be a soft dropping consistency. Oil a 2lb. loaf tin then dust sides with breadcrumbs. Add nut mixture. Top with grated parmesan if desired. Cook at gas mark 4 for 11/4hours.
1 large onion chopped
2 large peppers chopped
3 carrots grated
3 tbsp oil
2 courgettes grated
4 oz mushrooms chopped
1tbsp dried mixed herbs
4 oz mature cheddar cheese grated
3oz crunchy penut butter
salt & pepper
2 eggs beaten
about 2 oz dried breadcrumbs
3tbsp Parmesan cheese
oil for deep frying
Boil potatoes until tender. Drain well and mash. Set aside.
Fry onions, peppers and carrots gently for about 5 mins., then add courgettes & mushrooms. Cook for 5 more minutes.
Mix in potato with herbs, cheese & peanut butter. Season and allow to cool for 30 minutes. Stir in one of the eggs.
Spread on a large plate, cool & chill. Then divide into 12 portions and shape. Dip your hands into cold water if the mixture sticks.
Put the second beaten egg into a bowl & dip fingers into it first, then into the crumbs & Parmesan until coated evenly. Return to the fridge to set.
Heat oil to 190C. Then fry fingers in batches for about 3 mins or until golden. Drain on kitchen paper. Serve hot.
7oz brown rice
1 onion chopped
2 cloves garlic crushed
1 small pepper, seeded & chopped
1 carrot grated
14 oz can aduki beans or 4oz dried soaked & cooked
1 egg beaten
4 oz mature cheese grated
1 tsp dried thyme
2oz toasted hazelnuts or toasted flaked almonds
salt & pepper
wholemeal flour or cornmeal for coating
oil for frying
Cook rice according to the instructions on the pack, allowing it to overcook so it is softer. Strain & transfer to a large bowl.
Fry the onion & garlic in the oil & butter together with the green pepper & carrot until soft about 10 mins.
Mix vegetable mixture into the rice together with the aduki beans, egg, cheese, thyme, nuts & seasoning. Chill until quite firm.
Shape into 12 patties, using wet hands if the mixture sticks. Coat in flour & set aside.
Heat ½ inch of oil in a large, shallow frying pan and fry burgers in batches until brown on each side about 5 mins in total. Remove & drain on kitchen paper. Eat some freshly cooked and freeze the rest for later. Serve in buns with relish and salad.
6ozs. plain chocolate
4ozs. caster sugar
7 ozs. plain flour
I teasp. baking powder
6fl.ozs vegetable oil
½ teasp. soda bicarbonate
3ozs. peeled grated courgette
Pinch of salt
2 ozs. chopped nuts
Grease 2 sandwich tins. Sift dry ingredients into large bowl.
Beat eggs and add oil. Melt chocolate
Mix eggs, oil, chocolate into dry ingredients. Add courgettes.
Stir to combine. Pour into tins.
Bake 30mins at gas mark 4
Fudge ice together.
4 sprigs lavender without flowers
25 gms. granulated sugar
150 gms. butter
75 gms. caster sugar
200 gms. plain flour
Strip leaves from lavender to make a heaped tablespoonful. Add granulated sugar and mix in a food processor. Set aside.
Chop butter. Add caster sugar. Mix until soft and light in the processor. Add flour and the lavender/sugar mixture and process again until you get a dough.
Turn onto a floured surface and shape into a sausage 5cm in diameter. Wrap in cling film and place in the fridge for a couple of hours or overnight until firm.
Heat oven to gas mark 5.
With a sharp knife cut the dough into ¼ inch thick slices. Place on a greased baking tray. Bake in oven 8 – 10 minutes until pale golden.
Place on a cooling rake and sprinkle with caster sugar. When cool store in an airtight tin.
Wholemeal apple and marmalade cake
Nigel Slater – Tender Vol. II
enough for 8
butter — 22Og, at room temperature
light muscovado sugar – 210g
wholemeal flour — 25g
baking powder – a lightly heaped teaspoon
ground cinnamon — half a teaspoon
apples — 200g (peeled weight)
golden sultanas or raisins — 100g
orange marmalade – 125g
finely grated zest of an orange
Set the oven at i6o°C/Gas 3. Use baking parchment to line a zocm round cake tin with a removable base. Beat the butter and sugar together in a food mixer until light, fluffy and pale coffee coloured. Meanwhile, lightly beat the eggs with a fork. Sift together the flour, baking powder and cinnamon. Core and roughly chop the apples. They should be under icm square. Toss the chopped apples with the sultanas or raisins and stir in the marmalade and orange zest.
Add the beaten eggs a little at a time to the creamed butter and sugar, introducing a spoonful of flour if the mixture starts to curdle. Gently but firmly fold in the rest of the flour. Fold in the fruit and marmalade mixture. Spoon into the prepared cake tin, scatter a fine layer of demerara over the top and bake for an hour and fifteen minutes or until a skewer comes out moist but without any cake mixture sticking to it. Cool before serving.
A Cake of Apples and Courgettes
Nigel Slater – Tender vol II
enough for 8 at least
butter — 200g
caster sugar — 2OOg
courgettes — 15Og (about 2 small ones)
a small apple
plain flour — 200g
a pinch of salt
half teaspoon baking powder
a pinch of ground cinnamon
pecans — 60g
sultanas — 80g
Preheat the oven to i8o°C/Gas 4. Butter and line the base of a loaf tin measuring 2ocm x i2cm x 9cm deep.
Cream the butter and sugar until light and fluffy. Lightly beat the eggs and beat them in a little at a time, making sure each bit is fully incorporated before adding the next. Coarsely grate the courgettes and apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon together and gently fold them into the mixture. Stir in the nuts and sultanas. Transfer to the lined loaf tin and bake for about an hour, until golden and firm to the touch. Allow to cool in the tin before turning out.
makes about 12
butter, at room temperature — l00g
light muscovado sugar — 5Og
golden caster sugar – 5Og
toasted hazelnuts – 60g
hazelnut butter — 100g
plain flour — 100g
bicarbonate of soda — half teaspoon
baking powder — half teaspoon
Set the oven at 19O°C/Gas 5 Cut the butter into chunks and put it in the bowl of a food mixer. Add the sugars and beat for several minut moderate speed until very pale and smooth. Roughly chop the toasted hazelnuts. Mix in the nut butter and most of the nuts.
Mix the flour, bicarbonate of soda and baking powder and stir gc into the butter and sugar mixture to form a soft dough. Spoon heaped tablespoons of the dough on to a non-stick baking sheet lined with baking parchment (you can push them down a bit with a fork if you like, but the chunkier they are the more moist they will be). Scatter over the remaining hazelnuts and bake for twelve to fourteen minutes, until the biscuits are pale gold and just dry on top. Inside, they should be slightly moist. Remo them from the oven and let them cool slightly before transferring i cooling rack (you won’t be able to move them when they are warm).
Approx. 1lb blackberries and apples
1oz brown sugar to taste
lemon juice to taste
3oz brown sugar
4oz porridge oats
1oz wholemeal flour
Wash, core and slice the apples. Cook over gentle heat. Pour off excess liquid. Place in an ovenproof dish. Add washed blackberries and sugar.
The crumble is an adaptation of a flapjack recipe. Melt butter and sugar in a saucepan over a gentle heat. Mix in oats and flour. Pour into a baking tin and place in a pre-heated oven (180C) for 10 mins. Take out and ‘mash’ with a fork. Return to the oven for 5-10 mins. Leave to cool for 5 mins. Sprinkle over the fruit base and place the dish in the oven for 10-15 mins. Keep an eye on it to ensure it doesn’t burn.