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/
Tomato Relish
Sweet & sour flavour
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 2 onions
  2. 4 cloves garlic
  3. 1.5 kg tomatoes
  4. 350 ml red wine vinegar
  5. 400 g granulated sugar
  6. chilli to taste
  7. black pepper & salt to season
Instructions
  1. Chop tomatoes into chunks and add to onion
  2. Add vinegar and sugar and simmer for about 1 hour
  3. Season with salt and pepper
  4. The relish should be the consistency of jam
  5. Eat straight away or put into jam jar and store in cool place
Notes
  1. Serve with any meat or cheese.
  2. We ate with smoked partridge and tortillas
Green Nutrition http://www.greennutrition.co.uk/
Red Onion & Parmesan Focaccia
Great for a picnic
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 500 g strong white flour
  2. 15 g fresh yeast
  3. 2 tblsp olive oil
  4. 350 ml warm water
  5. 1/2 tsp salt
  6. Topping
  7. 2 red onion
  8. 3 tbsp olive oil
  9. Parmesan
  10. handful chopped fresh thyme
  11. sea salt
Instructions
  1. Mix yeast with warm water until dissolved and leave in warm place to bubble
  2. Add yeast mix to flour, olive oil and salt and mix until well combined
  3. Turn dough onto floured surface and knead until smooth and elastic
  4. Place in oiled bowl, cover with cling film and leave to rise until doubled in size
  5. Chop onion and fry in olive oil until softened
  6. When dough has risen, knock back and stretch to fit an oiled swiss roll tin or roll into a rectangle and place on oiled tray
  7. Leave to rise until doubled in size
  8. Spread onion on dough and scatter with grated cheese and thyme
  9. Press fingers into dough to make dimples
  10. Drizzle with oil and scatter with salt
  11. Bake gas 5 (200C, fan 180C) for 20 mins until golden
Notes
  1. We ate our bread with tomato relish and roast breast of lamb
Green Nutrition http://www.greennutrition.co.uk/
Blackberry Chocolate Crunch Mousse
Beautiful violet coloured light & airy mousse
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Prep Time
45 min
Cook Time
45 min
Prep Time
45 min
Cook Time
45 min
Base
  1. 175 g butter
  2. 220 g granulated sugar
  3. 140 g SR flour
  4. 30 g cocoa powder
  5. 115 g desiccated coconut
  6. 115 g oats
  7. 1 egg
Blackberry Mousse
  1. 4 sheets gelatine
  2. 4 eggs
  3. 1 lemon
  4. 300 ml double cream
  5. 75 g caster sugar
  6. 250 g blackberries
Instructions
  1. To prepare base, melt butter and add all other ingredients
  2. Press mixture into the base of a greased cake tin using the back of a spoon
  3. Bake for approx 15 mins until browned
  4. Simmer blackberries in pan without water until softened and then press through a sieve to remove seeds
  5. Soften gelatine in a little water and then add lemon juice and heat in microwave until gelatine has completely dissolved
  6. Add gelatine to blackberry puree
  7. Separate eggs and put egg yolks in a bowl with sugar
  8. Heat yolks and sugar over a pan of simmering water, whisking continuously until mixture becomes paler in cooler and thickens
  9. Allow to cool a little before adding to blackberry and gelatine mix
  10. Beat cream until thick and stir into blackberry mix
  11. Finally beat egg whites to soft peaks and add to mix
  12. Spoon mousse on top of cooked chocolate crunch base and put into the fridge for approx 45 mins to set
Notes
  1. Decorate with uncooked blackberries. Equally delicious without the base.
Green Nutrition http://www.greennutrition.co.uk/
Partridge Goujons
Crunchy on the outside, tender inside
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. Partridge Breast
  2. 150 g plain flour
  3. 2 eggs
  4. 300 g breadcrumbs
Instructions
  1. Cut partridge breast into strips
  2. Put flour on a plate
  3. Beat eggs and put on another plate
  4. Season breadcrumbs with salt and pepper and put in a bowl
  5. Dip partridge strips first in flour, then egg and finally in breadcrumbs.
  6. Heat oil in pan and fry goujons until browned.
Notes
  1. Also good with pheasant, turkey and chicken
Green Nutrition http://www.greennutrition.co.uk/
Apple Tart
Traditional British Pudding
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Pastry
  1. 250 g plain flour
  2. 125 g butter
  3. 1 tblsp sugar
  4. 1 egg
  5. cold water to bind
  6. Filling
  7. 1 kg cooking apples
  8. 2 tsp cinnamon
  9. 3 tblsp brown sugar
  10. 2 lemons
Instructions
  1. Rub butter into flour until mixture resembles breadcrumbs and add sugar
  2. Beat egg and stir into flour then add enough cold water until mixture binds together
  3. Roll out half of the pastry to line pie dish
  4. Peel and core apple and chop into small pieces
  5. Add cinnamon, brown sugar and lemon juice to apple
  6. Fill pie with chopped apple
  7. Roll out remaining pastry and place on top of apple
  8. Seal edges and brush with beaten egg and bake in oven until browned
Notes
  1. Try different fruit fillings e.g apple and blackberry, plum, blackcurrant, pear, apricot
Green Nutrition http://www.greennutrition.co.uk/