Members blogs are constantly updated by Transition Northwich members, actively involved in pushing projects forward. They are a place to keep up to date with the latest thoughts and ideas, get inspired and hear the ups and downs.
Dot's Food Spot
Some recipes from Dot. Other contributors are welcome. Another source of recipes is https://www.facebook.com/TransitionNutrition/. The aim is to swap in ingredients which are more local and thus better for our environment and economy. Here you can add an idea about making it more local in the comments box under each recipe.
Beef Stifado
Ingredients for 2 persons: 250 gr stewing steak; one chopped onion; 2 cloves of garlic; 1/2 stock cube (any); 1/2 small wineglass of red wine; 1/2 small wineglass of rapeseed/sunflower oil; 1 tbs wine or cider vinager; 1 tbs tomato puree; 1/4 cinammon stick; sprig of rosemary; one tomato; 2 cloves; two bayleaves; 1/4 tsp nutmeg; 8 shallots or tiny onions. Method: Seal the meat in the oil in a frying pan, then remove. Soften and brown the onion. Return the meat, add wine and vinager and cook for 5 mins. Place the contents of the pan into a slowcooker or casserole dish, (with a lid to cover) and add all the rest of the ingredients except for the shallots, Stir and cook, covered, on low / slow oven for 5 hours. Check occasionally to see that it hasn't dried out, adding small amounts of water as required. You are aiming for a thick sauce. An hour before it's ready pour boiling water over the shallots and then remove the skin when cool enough to handle and add whole to the casserole. You could turn it into a one pot at this stage by adding some potatoes or carrots or any root veg you fancy ( fennel bulb may go well?). Otherwise serve with vegetables of your choice. More recipes in a couple of weeks. Don't forget the feedback! |
Pork, orange and celeriac.
Ingredients (to serve two): 1 leek, trimmed and washed; 1 carrot, peeled; 1 tbsp rapeseed or sunflower oil; 300g boneless pork, cut into large stewing pieces (shoulder is an ideal cut to use, or cheeks); 1 celeriac, (about 1kg/2lb 4oz), peeled and diced into large chunks; 1 garlic clove, chopped; 75ml dry white wine; 75 ml hot chicken stock; juice and zest of ½ an orange (remove the orange zest with a potato peeler); 1/2 tsp soy sauce; small sprig of rosemary. Method: This is another slow-cooked recipe, so if you have a slow-cooker , after sealing the pork for a few minutes place it in the cooker, then give the leek, celeriac and carrot(s) five minutes in the frying pan and the garlic a minute, lightly browning before adding them to the pork, and cook on low for about four or five hours. Like the previous Beef Stifado recipe, the meat should be very tender and the vegetables falling. If using the oven: 1 Heat the oven to fan 120C/conventional 140C/gas 1. 2 Cut each leek into about five pieces, chop the carrots into pieces the same size as the leeks. 3 Heat a large, lidded, flameproof casserole dish on the hob until it’s very hot. Add 2 tbsp of the oil, then carefully tip the pork into the casserole and leave it for a couple of minutes to brown. Stir once, leave for another couple of minutes. Using a slotted spoon, transfer the meat to a plate. 4 Pour the rest of the oil into the dish, tip in the leeks, carrots and celeriac and fry for 3-4 minutes, stirring, until they start to brown. Add the garlic and fry for a minute more. 5 Stir the pork and any juices into the vegetables and add the wine, stock, orange juice, soy sauce, rosemary and orange zest, S & P, give it a stir, then bring everything to the boil. 6 Cover the dish, transfer it to the oven and cook for 2 hours, stirring after an hour. Serve with crusty bread or creamy mash to soak up all those juices, or maybe boiled rice or couscous, maybe some spring greens. Enjoy! Dot’s challenge! How would you avoid the imported orange and wine (assuming you don’t have an open bottle of British available)? Ground sumac (Can you find a British brand? We have some growing in the garden, but never tried drying it. DO NOT try using white –berried sumac from the garden, it’s toxic!). If you use sumac, add it with the garlic, then you will need to add sweetness, so maybe sweet wine instead of dry, or some honey? Of course, if avoiding the wine, you’ll be looking at dry or sweet cider, depending on whether you have used orange. You’ll miss out on the zest of course, unless anyone can think round that one! Coming soon, in collaboration with Dilworth’s Fishmongers in Northwich, our first fish recipe! |
Next Recipe
July Recipe 1. Fresh Pea & Broadbean Pasta Salad A great fresh-tasting salad to try while summer vegetables are with us. Any small pasta you have around would do, trofie would be good. "Aivar" is a paste from Macedonia based on roasted red peppers and aubergine. You can buy a jar produced by Pelagonia, which is pricey, but you can portion and freeze it. A 300gr jar will serve about 10-12 people. Alternatively you can make your own by halving and grilling two large red peppers and a small aubergine until blistered and black (the blacker the better). Place in a plastic bag for 10 minutes and then remove the skin, before seasoning and blitzing with a little oil ( as you may know we use rapeseed) to make a fairly thick paste. You could add a few garlic cloves, a touch of cayeene or smoked paprika to your taste, maybe a splash of cider vinegar. Ingredients: To serve 4 300gr conchiglie ot trofie or similar pasta; 500 gr garden peas; 500gr baby broad beans; 5 tbsp aivar; 1 tbsp oil; 1 tsp balsamic vinegar; 75gr feta or goat's cheese, crumbled; fresh herbs you have to hand. Method: Cook pasta as per pack instructions, adding peas and beans for last 2-3 minutes, depending on size. Drain and cool under cold water. Place in a large bowl, add the aivar, oil and balsamic and toss well. Scatter the cheese herbs, season to taste and serve. Enjoy! (Did you know that the much maligned pea has much more vitamin C that oranges?) July Recipe 2. Warm Autumn Salad (it won't be long coming). Low in salt and sugar, pretty low in saturated fats, serving 4, zing your taste buds with this one. Ingredients: 1 roughly chopped red onion; 3 tbsp rapeseed oil; 200 gr couscous (or bulgar wheat for a crunchier salad); 1 tbsp balsamic vinegar; juice of half a lemon. 1 large peeled sweet potato, in big chunks; 100 gr goat's cheese; 70 gr rocket ( could use watercress or groundcress); 2 tbsp toasted seeds ( aromatics, such as coriander, cumin. sesame, fennel, black or white mustard seeds, what you have will do. To toast, heat in a dry frying pan over a medium heat for about a minute until they start to pop). Method; 1 Toss the onion and potato in 1 tbsp of oil and roast 25 mns at 160 degrees, regulo 4; 2 Meanwhile prepare the grains as per pack instructions, remembering to fluff them when ready. 3 Mix rest of the oil, vinegar and lemon juice. 4 Toss the crumbled cheese, seeds, potato and onion with the grains, drizzle over the dressing and enjoy! July recipe 3. Sorrel Soup (get this one done quick, before the sorrel season finishes. It may be hard to find. If you ask nicely at Grozone in Northwich thay may have some left. Hopefully by next Spring, we may have some growing in the town's library garden, as part of one of our new projects.) NB: If you suffer from kidney trouble treat sorrel with care, as it can cause kidney stones. On the basis that you will probably only have a couple of bowls of this at the most it should not be a problem. If in doubt, take advice. It is a great soup though! Serves 6. Ingredients: 25gr salted butter; 1 tbsp rapeseed oil; 1/2 large onion, finely chopped; 2 leeks, finely chopped; 300gr poatoes, chopped; 1 litre of vegetable stock; 250 gr sorrel, stems and thick ribs removed, sliced; 150 mls double cream (we used skimmed milk and it was fine); S & P to taste. Method: 1 sweat the onion and leek for 10 mins in the oil and butter, covered, on low light, without browning. 2 Add potatoes and stock, and simmer all covered for 25 mins. 3 Add the sorrel for 2-3 mins. 4 Remove from heat, blend, add cream or milk, season well 5 Reheat if need be, but don't boil. August / September recipes 1 Apple Tarte Tatin with pink peppercorns. One for the sweet toothed here , courtesy of Claire Ptak in theGuardian. appropriate now that we approach apple season. Watch our site for details of our proposed "Apple Day" near the library in town , due October. Serves 6-8. Ingredients: 3 tbsp butter; 135 gr caster sugar; 10-12 large apples, peeled, cored, quartered; 1/4 tsp roughly ground pink peppercorns; 500 gr puff pastry, rolled into a 26cm circle and chilled. Sauce: 200 gr sugar; 2 tbsp water; 100mls apple juice (come and juice your own at our apple day); 25gr unsalted butter, in 1cm pieces; salt and brandy to taste (optional); creme fraiche to serve. Method: Pre-heat oven to 220 / gas 7. Prepare an iced water bath big enough to hold a 25cm cast iron frying pan / copper tatin mould. Over a high heat caramelise to a deep colour 2 tbsp of butter with 6 tbsp of the sugar and stir together, then place in ice bath to halt colouring.Place the apples in the caramel in two layers, aiming for attractive end shape.Sprinkle peppercorns over and cover with the pastry disc, tucking in the edges.Brush with remaining melted butter, and spinkle with the sugar, then make some holes for steam to escape.Bake 45-55 mins until pastry is crisp and golden, sugar is caramelising and apple is bubbling up. For the sauce, add sugar and water to heavy bottomed pan, and dissolve over medium heat, then raise heat and caremilise. Once coloured stop the colouring by adding the apple juice, whisking it in. Whisk in the butter. Taste and season, with brandy if liked. Remove the tart from the oven and rest 10 mins. Taking great care with oven gloves, place large plate over pan and carefully but swiftly invert. Serve with sauce and cream. 2 Chickpeas and chard. This one fromRachel Roddy, again in the Guardian, and again using local, seasonal ingredients. a great and healthy way to use up your tomato glut! You can find red chard and cherry tomatoes for free in our planters at Waitrose in town. Serves 4. Ingredients. 1 400gr tin of chickpeas, drained; 600gr chard; 12 cherry tomatoes;; 6 tbsp rapeseed oil; 2 garlic cloves; S & P; one handful of chopped parsley; juice of 1/2 lemon; goats' cheese / feta to serve. Method: Wash chard and remove stems and any tough bits.Cut stems into short pieces. Roll leaves into cigars and chop. Add stems to large pan of boiling water for 1-2 mins, then leaves for further 1-2 mins until tender. Drain. Warm the oil in a frying pan over medium heat and add the sliced garlic and the halved tomatoes, squashing the tomatoes as they soften. Add the chard and stir, then the chickpeas and cook for a few more minutes. Remove from heat, season to taste and add lemon juice and parsley, allow to rest for a few minutes, check seasoning , add more oil if liked, ans sprinkle with cheese, or use as a side with meat of your choice, or a poached egg. Enjoy! OCTOBER RECIPES Hi everyone, welcome to Autumn. This first recipe ties in nicely with Transition Northwich's Apple Day, although this will be for apples you are not pressing. Recipe courtesy of the National Trust. Great for the kids: it's just like you buy in packets in the shops, but obviously without any additives. Just brush those teeth afterwards! Good snacks for grown-up kids too. CRAB (OR ANY)APPLE LEATHER. Makes 24 rolls of "leather". Ingredients: 1kg apples; honey ot granulated sugar to taste. Method. 1 Preheat oven to lowest setting (max 100 degrees C). Line 2 22 x 33 cm baking sheets with greaseproof paper. 2 place the washed and roughly chopped apples in a large pan with 4 tbs water and cook gently until fruit is soft and mushy. Push through a food mill on fine setting or through a sieve. Add sweetener to taste, heating to disolve as required. 3 Divide mixture between the 2 trays, smoothing it even. Cook for 12 hours (open the kitchen door, free warming to the lounge and air freshener to boot!) until leathers are completely dry, even at the centre. Check every couple of hours or so. 4 When cool, replace the paper (place new paper on top, invert tray, peel off the old) and roll up tightlyStore up to 5 months in airtight container, slicing off a pinwheel as required. ENJOY (good for bonfire night?) TIP: while using your oven to make these, why not make some oven-dried tomatoes at the same time? Intensely sweet and full of flavour, the reoval of water and addition of oil means that you can keep these in the fridge for days (they won't be there for very long, because they are so tasty, and very versatile. Another way of using your tomatoes up (or maybe those from our planters at Waitrose!) Method. Halve your tomatoes and place upon a baking sheet. Drizzle with oil, sprinkle with salt, pepper, chopped garlic if you wish, and dry on the lowest of ovens until ready. Sptinkle with basil, maybe some more oil, enjoy! Now one to use any thyme you may have in the garden, or from our herb planters at Waitrose in town. Courtesy of Jose Pizarro. Braised pork with tomatoes, chorizo, thyme and black olives. Serves 6, 10 mins prep, 2 hrs 10 mn cook. Ingredients. 1kg diced pork shoulder; 4 tbsp rape or sunflower oil; 150ml redwine; 2 chopped onions; 6 finely chopped garlic cloves; 200gr skinned and chopped chorizo; 2 tsp smoked paprika; 2 tbsp tomato puree; 400gr tin of chopped tomatoes; 300 mls chicken stock; 3 thyme sprigs, picked over; 2 tbsp chopped oregano; 4 Bay leaves (on offer in Northwich on the OLIO app!); 3 tbsp cider vinegar (tips on making your own at TN's apple day on 22 October); 2 tsp caster sugar; 100gr pitted black olives. Method. 1 Season pork. Heat half the oil in a large flameproof casserole dish and sear the pork in batches, until browned.Remove. Deglaze the dish with the wine. Pour over the pork. 2 In the now empty pan add remaining oil with the onions and cook gently for 15 minutes, stirring occasionally, until they are soft. Add garlic and chorizo, fry further 2 minutes, then add paprika for another 1 minute before finally adding the puree, tomatoes, stock, herbs, pork and any juices, with S & P to taste. Simmer uncovered for 1 hour. 3 Boil the vinegar and sugar in small saucepan, reducing by 2 thirds. Stir this into casserole with the olives. Simmer on until pork is tender, maybe 30 minutes or less. Serve with vegetables of your choice, greens would be good, or shredded sweetheart cabbage. Celeriav, sweet potato, couscous, pasta, rice, barley, spelt, world's your oyster! And finally, ! Roasted sweet potatoes, onions, beetroot in coconut and ginger paste. Serves 4 . Ingredients: 2 tbsp coconut or rapeseed oil; 1lb sweet potatoes, peeled and cut into chunks; 4 beetroots, cooked, peeled, wedged; 1lb small red onions, halved;3-4 small red chillis; crushed coriander seeds; S & P; chopped coriander to garnish. Ingredients for paste: 2 large cloves of garlic; 1-2 green chillis, chopped; 1tbsp chopped root ginger; 3 tbsp chopped coriander; 5tbsp coconut milk;2 tbsp rapeseed oil; grated rind of 1 lime1/2 tsp light brown sugar. Method: 1 For the paste: Blitz garlic, chilli, coriander and coconut milk, then tip into a bowl. and beat in the lime, sugar and oil. Heat oven to 200 degrees C/ Gas 6. 2 Heat oil in large roasting pan for 5 minutes, then add sweet potato, beetroot, onions and coriander seeds. Toss and roast for 10 mins. 3 Mix in the paste and red chillis, season well and shake to mix. 4 Return to oven and cook further 20-30 mins or until it looks ready and roots are tender, stirring occasionally... Sprinkle over the chopped coriander to serve. As a side or on its own! |
Hello everyone, Elaine here!
I'm hoping to fill this blog with delicious, seasonal recipes that will satisfy your hunger and nourish the body. I do use imported ingredients in some of my recipes, this is personal choice and often local substitutes could be used. Feel free to experiment and let us know how you get on!
I am kicking things off with a cake.........
Chocolate Beetroot Cake
Ingredients
*4 Eggs
*35ml Olive oil
*100g raw honey or unrefined cane sugar
*250g cooked beetroot, chopped
*120g ground almonds
*1tsp baking powder
*175g 80% dark chocolate
Method
1. Preheat the oven to 180 C/350 F/Gas Mark 4.
2. Line an 8 inch cake tin with greaseproof paper (I used a loaf tin because I don't have an 8 inch tin).
3. Beat the eggs, olive oil and honey in a food processor, or by hand, until light and fluffy. Add the beetroot, almonds, baking powder and melted chocolate and combine thoroughly. I used a hand mixer and it did the job just fine.
4. Pour the cake mixture into the tin.
5. Bake in the oven for 50 minutes. Check the cake after 40 minutes by inserting a sharp knife, if it comes out clean then the cake is ready.
6. Remove from the oven and allow to cool before slicing. I cut the cake un into 10 slices and froze half for safe keeping.
For those of you who like to know these things: Based on 10 portions
Calories per slice: 276 / Carbs (G): 21.6 / Protein (G): 7.2 / Fat (G): 19.2
I'm hoping to fill this blog with delicious, seasonal recipes that will satisfy your hunger and nourish the body. I do use imported ingredients in some of my recipes, this is personal choice and often local substitutes could be used. Feel free to experiment and let us know how you get on!
I am kicking things off with a cake.........
Chocolate Beetroot Cake
Ingredients
*4 Eggs
*35ml Olive oil
*100g raw honey or unrefined cane sugar
*250g cooked beetroot, chopped
*120g ground almonds
*1tsp baking powder
*175g 80% dark chocolate
Method
1. Preheat the oven to 180 C/350 F/Gas Mark 4.
2. Line an 8 inch cake tin with greaseproof paper (I used a loaf tin because I don't have an 8 inch tin).
3. Beat the eggs, olive oil and honey in a food processor, or by hand, until light and fluffy. Add the beetroot, almonds, baking powder and melted chocolate and combine thoroughly. I used a hand mixer and it did the job just fine.
4. Pour the cake mixture into the tin.
5. Bake in the oven for 50 minutes. Check the cake after 40 minutes by inserting a sharp knife, if it comes out clean then the cake is ready.
6. Remove from the oven and allow to cool before slicing. I cut the cake un into 10 slices and froze half for safe keeping.
For those of you who like to know these things: Based on 10 portions
Calories per slice: 276 / Carbs (G): 21.6 / Protein (G): 7.2 / Fat (G): 19.2
Introducing Chicken Tinola
This recipe is from the Philippines but luckily the majority of its ingredients can be sourced locally. Perfect comfort food that is packed full of immune boosting goodness.
Serves 3
Ingredients
*2 Medium Onions, diced
*4 Cloves of garlic, diced
*1 Inch cube of fresh ginger (optional), grated
*3 Large carrots chopped into medium chunks
*1 small green or white cabbage, shredded
* salt and pepper
*1 Litre bone broth. For this I removed the breast and leg meat from our sunday roast chicken and slow cooked everything that remained for 24 hours. This gave me 2 litres of broth.
*3 Chicken thighs. I used all of the left over meat that came off the carcass and there was plenty! Also reduced the cooking time to 15 mins.
For the dressing
*2 tbsp tamari (Im sure worcester sauce would work just as well)
*2 tbsp lemon juice
a pinch of pepper
Method
1. Gently saute the garlic, onion and ginger until soft but not brown.
2. Add the carrot, chicken and bone broth and simmer for 30 minutes or until the chicken is cooked.
3. Remove the chicken from the pan and shred into large pieces. Return it back to the pan.
4. Stir through the shredded cabbage and turn off the heat.
5. Mix the ingredients for the dressing in a small bowl.
6. Serve the tinola and add a teaspoon of dressing per portion (or more) to taste.
Fish & Chips - but not as you know it
In season during January, the mighty mackerel is a fantastic source of omega 3 fats and it is cheaper than most fish! This fish has quite a strong taste but by combining it with some spices will make it a little milder. For the chips we are using celeriac which is packed full of anti oxidants & vitamins and has 50% less carbohydrate than potatoes.
Serves 2
Ingredients
* 2 Mackerel fillets
* 1 teaspoon of ground cumin
* 2 tablespoons of apple cider vinegar
* 1/2 teaspoon black pepper
* 2 teaspoons butter
* 1 Celeriac, peeled and chopped into chips
* 2 tablespoons of fat for cooking. Goose/beef fat, coconut oil or gee work the best
* 1 tablespoon fresh rosemary, chopped
* 2 cloves of garlic, crushed or finely chopped.
Method
1. Preheat the oven to 160C/325F/ Gas mark 3. While it is heating up pop the fat in to melt. I use a small glass dish for this
2. Grease or line a large baking tray
3. Stir the garlic and herbs into the melted fat
4. Scatter the chips across the tray and use your hands to toss them in the fat, herbs and garlic
5. Place in the oven. They usually take an hour to crisp up on a low heat. After 30 mins stir/toss the chips again to coat in the fat.
6. Once you have tossed your chips half way through cooking it is time to start cooking the fish. Place the mackerel fillets in an oven dish and top each one with a tablespoon of vinegar, and sprinkle with cumin and pepper. Then place a teaspoon of butter on each fillet.
7. Place the fish in the oven and cook for 25-30 minutes depending on how you like your fish.
Serve with some steamed kale or smashed peas and enjoy!
A quicker alternative is to serve the fish with cauliflour rice cooked in coconut oil, this complements the spiced fish beautifully.
In season during January, the mighty mackerel is a fantastic source of omega 3 fats and it is cheaper than most fish! This fish has quite a strong taste but by combining it with some spices will make it a little milder. For the chips we are using celeriac which is packed full of anti oxidants & vitamins and has 50% less carbohydrate than potatoes.
Serves 2
Ingredients
* 2 Mackerel fillets
* 1 teaspoon of ground cumin
* 2 tablespoons of apple cider vinegar
* 1/2 teaspoon black pepper
* 2 teaspoons butter
* 1 Celeriac, peeled and chopped into chips
* 2 tablespoons of fat for cooking. Goose/beef fat, coconut oil or gee work the best
* 1 tablespoon fresh rosemary, chopped
* 2 cloves of garlic, crushed or finely chopped.
Method
1. Preheat the oven to 160C/325F/ Gas mark 3. While it is heating up pop the fat in to melt. I use a small glass dish for this
2. Grease or line a large baking tray
3. Stir the garlic and herbs into the melted fat
4. Scatter the chips across the tray and use your hands to toss them in the fat, herbs and garlic
5. Place in the oven. They usually take an hour to crisp up on a low heat. After 30 mins stir/toss the chips again to coat in the fat.
6. Once you have tossed your chips half way through cooking it is time to start cooking the fish. Place the mackerel fillets in an oven dish and top each one with a tablespoon of vinegar, and sprinkle with cumin and pepper. Then place a teaspoon of butter on each fillet.
7. Place the fish in the oven and cook for 25-30 minutes depending on how you like your fish.
Serve with some steamed kale or smashed peas and enjoy!
A quicker alternative is to serve the fish with cauliflour rice cooked in coconut oil, this complements the spiced fish beautifully.
Spiced Cod with Turmeric Roasted Cauliflower
In season, cauliflower is an amazing super food, full of antioxidants and dietary fiber.
Serves 2
Ingredients
* 100g Greek yoghurt
* 1 small garlic clove, minced
* 2 sprigs each of fresh mint and coriander, leaves chopped
* 1 tsp turmeric
* 1/4 tsp ground cumin
* 2 large cod fillets
* 2 tbsp coconut oil or butter
* 1 small cauliflower, cut into florets
* Salt and pepper
Method
1. In a bowl, mix the yoghurt and garlic with the mint and coriander, a pinch of turmeric and the cumin until completely combined.
2. Add the cod, turn to coat and set aside to marinate.
3. Preheat the oven to 200C/400F/Gas mark 6.
4. Put the coconut oil into a roasting tray and place in the hot oven until melted. Add the cauliflower, sprinkle over 1 teaspoon of turmeric, season with salt and pepper and toss to coat.
5. Roast in the oven for 40 minutes, adding the fish for the final 12 minutes, then serve.
In season, cauliflower is an amazing super food, full of antioxidants and dietary fiber.
Serves 2
Ingredients
* 100g Greek yoghurt
* 1 small garlic clove, minced
* 2 sprigs each of fresh mint and coriander, leaves chopped
* 1 tsp turmeric
* 1/4 tsp ground cumin
* 2 large cod fillets
* 2 tbsp coconut oil or butter
* 1 small cauliflower, cut into florets
* Salt and pepper
Method
1. In a bowl, mix the yoghurt and garlic with the mint and coriander, a pinch of turmeric and the cumin until completely combined.
2. Add the cod, turn to coat and set aside to marinate.
3. Preheat the oven to 200C/400F/Gas mark 6.
4. Put the coconut oil into a roasting tray and place in the hot oven until melted. Add the cauliflower, sprinkle over 1 teaspoon of turmeric, season with salt and pepper and toss to coat.
5. Roast in the oven for 40 minutes, adding the fish for the final 12 minutes, then serve.
Spring Vegetable & Pesto soup
The latest recipe is a tick, hearty soup to help you on the way to eating your 10 a day!
Ingredients
*25g Butter
*2 leeks, sliced
*1 clove garlic, crushed
*1 potato, diced
*240g peas, fresh or frozen
*400ml vegetable stock
*50g broad beans, fresh or frozen
*1 handful spinach leaves, or other greens
*1 tablespoon basil pesto
Method
1. Heat the butter in a pan, add the leeks then cover and cook gently for 5 - 10 mins, until softened, without browning.
2. Add the garlic, potatoes, peas and stock. Cover and simmer gently for 15-20 mins, until the potatoes are cooked.
3. Blend until smooth.
4. Add the broad beans, spinach and pesto then season to taste.
5. After a further 5 minutes on the hob it is ready to serve!
The latest recipe is a tick, hearty soup to help you on the way to eating your 10 a day!
Ingredients
*25g Butter
*2 leeks, sliced
*1 clove garlic, crushed
*1 potato, diced
*240g peas, fresh or frozen
*400ml vegetable stock
*50g broad beans, fresh or frozen
*1 handful spinach leaves, or other greens
*1 tablespoon basil pesto
Method
1. Heat the butter in a pan, add the leeks then cover and cook gently for 5 - 10 mins, until softened, without browning.
2. Add the garlic, potatoes, peas and stock. Cover and simmer gently for 15-20 mins, until the potatoes are cooked.
3. Blend until smooth.
4. Add the broad beans, spinach and pesto then season to taste.
5. After a further 5 minutes on the hob it is ready to serve!
Spinach and Tomato Frittata
This recipe came with my veg box which I get once a fortnight from Groobarbs in High Legh.
The veg is lovely and local too! They hand weed and harvest their crops and deliver to your door.
Ingredients
* 1 tbsp olive oil
* 1 onion
* 300g tomatoes, halved
* 100g spinach
* 100g ricotta cheese
* 6 eggs, beaten
Method
This recipe came with my veg box which I get once a fortnight from Groobarbs in High Legh.
The veg is lovely and local too! They hand weed and harvest their crops and deliver to your door.
Ingredients
* 1 tbsp olive oil
* 1 onion
* 300g tomatoes, halved
* 100g spinach
* 100g ricotta cheese
* 6 eggs, beaten
Method
- Preheat the oven to 200C.
- Grease a large baking tin.
- Heat the oil in a large frying pan, and use to soften the onion for 5 minutes. Add the tomatoes and cook together for 1 minute.
- Take off the heat, add the spinach and mix together to wilt the spinach.
- Put all the ingredients into the baking tin and top with little dollops of ricotta.
- Take the beaten eggs, season them and put over the veg and cheese mixture.
- Cook for 20-25 minutes until golden and set.