Summer Tartiflette
Tasty, cheesy starter
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 500 g waxy potatoes
  2. 150 g courgettes
  3. 1 tblsp chopped parsley
  4. 100 g smoked bacon
  5. 125 g cheddar cheese
  6. 150 ml crème fraiche
  7. 2 cloves garlic
  8. 1 red onions
  9. black pepper
Instructions
  1. Boil potatoes in their skins until just tender
  2. Allow to cool, peel and slice thickly
  3. Chop onion and courgette and fry in a little olive oil until softened
  4. Add chopped bacon and garlic and cook for 2 – 3 mins
  5. Put alternate layers of potato and bacon mix in an ovenproof earthenware dish
  6. Season with black pepper and nutmeg
  7. Spoon crème fraiche over bacon, and potatoes
  8. Grate cheese and scatter on the top
  9. Bake in oven gas 4 (180c, fan 160c) until bubbling and browned (about 20 mins)
Notes
  1. Cook a larger quantity for a main course
Green Nutrition http://www.greennutrition.co.uk/
Stuffed Marrow
A favourite summer supper dish
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. 1 kg minced lamb
  2. 2 onions
  3. 4 sticks celery
  4. 1 tblsp paprika
  5. 2 tsp cinnamon
  6. 1 tsp chilli powder
  7. 1 tblsp ground allspice
  8. 500 g passata
  9. 6 tomatoes
  10. 1 kallo beef stock cube
  11. 1 tblsp olive oil
  12. 75 g sun dried tomatoes
  13. 1 tsp rosemary
  14. 4 cloves garlic
  15. 2.5 kg marrow
  16. Grated Cheese
Instructions
  1. Immerse tomatoes in boiling water and leave for a few mins
  2. Cut sun dried tomatoes into small pieces
  3. Chop rosemary
  4. Drain tomatoes and peel off skins and then chop
  5. Slice onion and celery, crush garlic and fry in olive oil until softened
  6. Add minced lamb
  7. When lamb has browned add passata, spices, sun dried tomato, tomato, beef stock and rosemary
  8. Simmer until lamb is tender
  9. Slice marrow and remove seeds and boil rings under tender
  10. Fill marrow rings with lamb mix
  11. Top with grated cheese and put in oven until cheese has melted and filling is hot
Notes
  1. For a meat free filling use cooked green lentils instead of lamb.
  2. Also good with minced beef or bacon with chicken livers
Green Nutrition http://www.greennutrition.co.uk/
Summer Trifle
Yummy!
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
Victoria Sponge
  1. 110 g butter
  2. 110 g caster sugar
  3. 2 eggs
  4. 110 g SR flour
Custard
  1. 6 egg yolks
  2. 600 ml milk
  3. 1 tsp cornflour
  4. 1 tsp vanilla essence
  5. 1 tblsp sugar
Blackberry Jelly
  1. 300 g blackberries
  2. 4 sheets gelatine
  3. 1 lemon
  4. 2 - 3 tblsp sugar to taste
Cream Topping
  1. 300 ml double cream
  2. 2 passion fruit
  3. 1 tblsp caster sugar
Fruit
  1. Banana
  2. Blackberries
  3. Raspberries
For the Sponge
  1. Cream butter and sugar together until light and fluffy
  2. Add eggs to creamed mixture a little at a time together with a little flour to prevent curdling
  3. Add remaining flour
  4. Divide into lined tins and bake in oven for about 20 mins until risen and browned
For the Custard
  1. Whisk egg yolks and sugar together
  2. Heat milk until nearly boiled and add to egg mix
  3. Return to pan and add cornflour dissolved in a little cold milk
  4. Heat gently stirring until thick
  5. Add vanilla essence
For the Jelly
  1. Simmer blackberries in pan without water until softened and then press through a sieve to remove seeds
  2. Soften gelatine in a little water and then add lemon juice and heat in microwave until gelatine has completely dissolved
  3. Add gelatine to blackberry puree to make about 400 ml of liquid
  4. Sweeten to taste with sugar
For the Cream
  1. Remove contents of passion fruit and strain to remove seeds
  2. Beat cream and add passion fruit juice and sugar to sweeten
To assemble Trifle
  1. Break up sponge and put into bottom of sundae dish
  2. Pour jelly over sponge
  3. Add prepared fruit
  4. Pour in custard
  5. Leave to cool then top with the whipped cream
Notes
  1. Delicious with different flavoured jellies and fruit
Green Nutrition http://www.greennutrition.co.uk/
Greengage & Plum Jam
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 kg greengages or plums
  2. 1 kg granulated sugar
  3. 200 ml water
Instructions
  1. Wash the fruit, cut in half and remove the stones
  2. Simmer the greengages or plums with the water for about 10 mins until softened
  3. Add the sugar and boil gently for about 10 mins stirring occasionally until setting point is reached
  4. Test for setting by putting a small amount of jam on a cold plate in the fridge
  5. If done when cold the surface of the jam should wrinkle when you pull your finger through it. If it is still runny continue to boil the jam for a few more minutes and test again
Notes
  1. Will keep for about a year if stored in sterilised jars with lids
Green Nutrition http://www.greennutrition.co.uk/
Macaroons
Crunchy Almond Macaroons
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 110 g ground almonds
  2. 170 g caster sugar
  3. 1 tsp plain flour
  4. 2 egg whites
  5. 2 drops vanilla essence
  6. rice paper for baking
Instructions
  1. Beat egg whites until light and fluffy
  2. Add sugar gradually while continuing to beat
  3. Stir in ground almonds, flour and vanilla essence
  4. Pipe onto rice paper
  5. Bake for 20 mins
  6. Sandwich together with cream or jam
Notes
  1. Try making different coloured Macaroons by adding some natural colouring
Green Nutrition http://www.greennutrition.co.uk/