Summer Tartiflette
2014-07-31 17:49:49
Tasty, cheesy starter
Prep Time
20 min
Cook Time
20 min
Ingredients
- 500 g waxy potatoes
- 150 g courgettes
- 1 tblsp chopped parsley
- 100 g smoked bacon
- 125 g cheddar cheese
- 150 ml crème fraiche
- 2 cloves garlic
- 1 red onions
- black pepper
Instructions
- Boil potatoes in their skins until just tender
- Allow to cool, peel and slice thickly
- Chop onion and courgette and fry in a little olive oil until softened
- Add chopped bacon and garlic and cook for 2 – 3 mins
- Put alternate layers of potato and bacon mix in an ovenproof earthenware dish
- Season with black pepper and nutmeg
- Spoon crème fraiche over bacon, and potatoes
- Grate cheese and scatter on the top
- Bake in oven gas 4 (180c, fan 160c) until bubbling and browned (about 20 mins)
Notes
- Cook a larger quantity for a main course
Green Nutrition https://www.greennutrition.co.uk/
Doughnuts
2014-07-31 02:03:08
Delicious warm or cold
Prep Time
1 hr 30 min
Cook Time
15 min
Ingredients
- 550 g plain flour
- 1/2 tsp salt
- 20 g fresh yeast
- 110 g caster sugar
- 50 g butter
- 4 egg yolks
- 300 ml pint milk
Topping
- 2 oz caster sugar
- 1 tsp cinnamon
Instructions
- Warm the milk and stir in fresh yeast , sugar and leave until bubbly
- Rub the butter into the flour
- Beat egg yolks and add to yeast mix
- Stir in flour, salt and mix to a soft dough
- Knead until smooth and elastic
- Place in a bowl, cover with clingfilm and leave to rise in a warm place
- Knock back risen dough and divide into balls
- 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
- When risen deep fry for about 2 mins on each side until golden
- Mix sugar and cinnamon and sprinkle over doughnuts
Notes
- 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 https://www.greennutrition.co.uk/
Tomato Relish
2014-07-31 03:36:04
Sweet & sour flavour
Prep Time
15 min
Cook Time
1 hr
Ingredients
- 2 onions
- 4 cloves garlic
- 1.5 kg tomatoes
- 350 ml red wine vinegar
- 400 g granulated sugar
- chilli to taste
- black pepper & salt to season
Instructions
- Chop tomatoes into chunks and add to onion
- Add vinegar and sugar and simmer for about 1 hour
- Season with salt and pepper
- The relish should be the consistency of jam
- Eat straight away or put into jam jar and store in cool place
Notes
- Serve with any meat or cheese.
- We ate with smoked partridge and tortillas
Green Nutrition https://www.greennutrition.co.uk/
Blackberry Jam
2014-08-09 23:09:26
Delicious with everything!
Prep Time
15 min
Cook Time
10 min
Ingredients
- 1 kg blackberries
- Juice of 1 lemon
- 50 ml water
- 1 kg granulated sugar
Instructions
- Put blackberries with lemon Juice and water in pan
- Simmer gently for a few minutes until softened
- Add sugar and bring to the boil
- Boil rapidly for approx 10 mins until setting point is reached
- 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.
- 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
- We used the blackberry jam as a filling for our jam doughnuts
Green Nutrition https://www.greennutrition.co.uk/
Red Onion & Parmesan Focaccia
2014-08-09 23:14:59
Great for a picnic
Prep Time
2 hr
Cook Time
20 min
Ingredients
- 500 g strong white flour
- 15 g fresh yeast
- 2 tblsp olive oil
- 350 ml warm water
- 1/2 tsp salt
- Topping
- 2 red onion
- 3 tbsp olive oil
- Parmesan
- handful chopped fresh thyme
- sea salt
Instructions
- Mix yeast with warm water until dissolved and leave in warm place to bubble
- Add yeast mix to flour, olive oil and salt and mix until well combined
- Turn dough onto floured surface and knead until smooth and elastic
- Place in oiled bowl, cover with cling film and leave to rise until doubled in size
- Chop onion and fry in olive oil until softened
- 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
- Leave to rise until doubled in size
- Spread onion on dough and scatter with grated cheese and thyme
- Press fingers into dough to make dimples
- Drizzle with oil and scatter with salt
- Bake gas 5 (200C, fan 180C) for 20 mins until golden
Notes
- We ate our bread with tomato relish and roast breast of lamb
Green Nutrition https://www.greennutrition.co.uk/
Blackberry Chocolate Crunch Mousse
2014-08-09 23:29:11
Beautiful violet coloured light & airy mousse
Prep Time
45 min
Cook Time
45 min
Base
- 175 g butter
- 220 g granulated sugar
- 140 g SR flour
- 30 g cocoa powder
- 115 g desiccated coconut
- 115 g oats
- 1 egg
Blackberry Mousse
- 4 sheets gelatine
- 4 eggs
- 1 lemon
- 300 ml double cream
- 75 g caster sugar
- 250 g blackberries
Instructions
- To prepare base, melt butter and add all other ingredients
- Press mixture into the base of a greased cake tin using the back of a spoon
- Bake for approx 15 mins until browned
- Simmer blackberries in pan without water until softened and then press through a sieve to remove seeds
- Soften gelatine in a little water and then add lemon juice and heat in microwave until gelatine has completely dissolved
- Add gelatine to blackberry puree
- Separate eggs and put egg yolks in a bowl with sugar
- Heat yolks and sugar over a pan of simmering water, whisking continuously until mixture becomes paler in cooler and thickens
- Allow to cool a little before adding to blackberry and gelatine mix
- Beat cream until thick and stir into blackberry mix
- Finally beat egg whites to soft peaks and add to mix
- Spoon mousse on top of cooked chocolate crunch base and put into the fridge for approx 45 mins to set
Notes
- Decorate with uncooked blackberries. Equally delicious without the base.
Green Nutrition https://www.greennutrition.co.uk/
