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Insalata Tricolore

Friday, July 23, 2010 at 09:32AM
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Ingredients

* 1 large ripe beefsteak tomato, cut into 6 slices or several smaller ones
*  handful of basil Leaves (you can also use avocado slices)
* 1 large ball of fresh mozzarella cheese, sliced
* extra virgin olive oil, for drizzling
* balsamic vinegar
* coarse sea salt
* freshly ground pepper

Method

Arrange tomato slices on a serving platter.
Lay basil leaves on top of each tomato
Top with fresh mozzarella slice.
Drizzle olive oil, then balsamic vinegar over the top.
Season with salt and pepper.

Serve with warm bread for example Emma's Olive Bread or Ciabatta

Bridget's Potato Salad

Wednesday, July 14, 2010 at 02:22PM
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Ingredients

New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper

Method

 

1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.

It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.

NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.

Carrot & Beetroot Salad

Wednesday, July 14, 2010 at 12:57PM
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Ingredients

350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped

Method

Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don't want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.

Heat the cumin seeds in a small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving. Serves 4.

Gratin of Chard & New Potatoes

Thursday, May 27, 2010 at 07:06AM
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Ingredients

  • 5 tbsp olive oil, plus extra for greasing
  • 450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
  • salt and freshly ground black pepper
  • 60g/2oz black olives, stones removed
  • 2 canned anchovy fillets, chopped
  • 2 sun-dried tomatoes, chopped
  • ½ tbsp capers, rinsed and drained
  • 1 tbsp chopped fresh parsley
  • 400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced
  • 60g/2oz gruyère cheese, grated
  • 30g/1oz parmesan, freshly grated

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
3. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
4. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
5. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.
6. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
7. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

Little Gem Lettuce & Parmesan Risotto

Tuesday, April 27, 2010 at 07:12AM
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Ingredients

  • butter
  • onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice carnaroli or arborio
  • 1 large glass dry white wine
  • 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
  • 50g parmesan or Grana Padano, grated , plus extra to serve
  • 2 Little Gem lettuces , torn into small pieces

Method

  1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
  2. Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
  3. Add the stock a ladle at a time, until the rice is cooked but still with a little bite (you might not need to use all the stock).
  4. Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.

Aubergine & Spinach Vegan Curry

Monday, November 9, 2009 at 03:42PM
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Ingredients

For the curry

  • 4 large aubergines
  • 1 large onion
  • 1 large bag of spinach
  • 3 tins of chopped plum tomatoes
  • 1 bunch of coriander
  • vegetable oil
  • 4 cloves of garlic

For the spices

  • 2 tsp of ginger powder
  • 2 tsp of cumin powder
  • 2 tsp of garam masala powder
  • 1 tsp of tumeric powder
  • 1 tsp of chilli power
  • 1 tsp of mustard seeds

For the quinoa

  • 1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
  • 1 fresh lemon

Method: How to make mashed aubergine and spinach curry with quinoa and chapatti bread

For the curry

1. Preheat oven to 200°c

2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.

3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.

4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.

5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.

6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.

7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.

8. If possible leave the curry for a couple of hours to stand and reheat just before serving.

For the quinoa

1. Put the quinoa in a pan and add just enough boiling water to cover the grains.

2. Boil until translucent and simmer gently with the pan covered for about 5 mins.

3. Remove from the heat and leave the pan covered.

4. Add the juice of a freshly squeezed lemon and keep covered until serving time.

5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.

For the Chapattis

Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.

Pattypan Soup (Pattypan also known as Summer Squash)

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 medium-sized onions
2 pattypans (summer squashes)
2 sticks of celery
1 cooking apple
Handful of cashew nuts
Bunch of fresh sage leaves

Cooking Instructions

  1. Sweat all veggies chopped small in sunflower oil - 10 minutes
  2. Add 2 pints of vegetable stock
  3. Bring to the boil
  4. Simmer until all veggies cooked
  5. Cool - blend - warm - enjoy

Beetroot & Carrot Coleslaw

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 Beetroot
1 Carrot
Dressing (a splash of balsamic vinegar or lemon and extra virgin olive oil, your own home made dressing)

Cooking Instructions

  1. Grate carrots and beetroot in roughly the same quantities.
  2. Mix loosely together.
  3. Add your dressing.

You can use any homemade dressing, stick with the classic lemon or balsamic vinegar and oil combo for best results.