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/
Doughnuts
Delicious warm or cold
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Prep Time
1 hr 30 min
Cook Time
15 min
Prep Time
1 hr 30 min
Cook Time
15 min
Ingredients
  1. 550 g plain flour
  2. 1/2 tsp salt
  3. 20 g fresh yeast
  4. 110 g caster sugar
  5. 50 g butter
  6. 4 egg yolks
  7. 300 ml pint milk
Topping
  1. 2 oz caster sugar
  2. 1 tsp cinnamon
Instructions
  1. Warm the milk and stir in fresh yeast , sugar and leave until bubbly
  2. Rub the butter into the flour
  3. Beat egg yolks and add to yeast mix
  4. Stir in flour, salt and mix to a soft dough
  5. Knead until smooth and elastic
  6. Place in a bowl, cover with clingfilm and leave to rise in a warm place
  7. Knock back risen dough and divide into balls
  8. Make a hole through the centre of each ball with your finger then stretch into circles and put on a greased baking tray to rise
  9. When risen deep fry for about 2 mins on each side until golden
  10. Mix sugar and cinnamon and sprinkle over doughnuts
Notes
  1. Try filling doughnut balls with a tsp of jam. Flatten rounds of dough and place approx 1 tsp of jam in the centre. Pull together the edges of the dough over the jam and squeeze to seal. Leave to rise before frying
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/
Blackberry Jam
Delicious with everything!
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 kg blackberries
  2. Juice of 1 lemon
  3. 50 ml water
  4. 1 kg granulated sugar
Instructions
  1. Put blackberries with lemon Juice and water in pan
  2. Simmer gently for a few minutes until softened
  3. Add sugar and bring to the boil
  4. Boil rapidly for approx 10 mins until setting point is reached
  5. Test for setting by putting a small amount of jam on a cold plate in the fridge. Leave for a few mins and then check for consistency.
  6. Push the jam across the plate with your finger and if the surface wrinkles it is ready. If it slides like a liquid the jam should be cooked for a further few minutes.
Notes
  1. We used the blackberry jam as a filling for our jam doughnuts
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/