Recipes

Being able to cook and bake with produce fresh out of your garden is great, the tastes and flavours are so fresh, you know none of the produce has been sitting around for days or even weeks. With home grown produce you know exactly what you are eating, no additives, chemicals or preservatives, just grown as nature intended!!

Starters

Butternut Squash & Cumin Soup

2lb 8oz Butternut squash peeled and cut into chunks
2 tablespoons olive oil
1 large onion chopped
2 teaspoons ground cumin
1 large carrot chopped
1 celery stick chopped
1 litre chicken or vegetable stock

To serve
Sour cream, finely chopped parsley and grated nutmeg

Preheat oven to moderate 180°C (350°F) gas mark 4.

Place the squash chunks on a greased baking tray and lightly brush with ½ the olive oil. Bake for 25 mins or until the squash is softened and slightly browned around the edges. Heat the remaining oil in a large saucepan and cook the onion and cumin for 2 mins then add the carrot and celery and cook for a further 3 mins, stirring frequently.

Add the roasted squash and stock, bring to the boil then reduce heat and simmer for 20 mins. Allow to cool a little and purée.

Return the soup to the pan and gently re-heat without boiling. Season to taste.
Top with a swirl of sour cream and sprinkle with the chopped parsley and nutmeg.

Serves 6

Leek & Potato Soup

1 tablespoon olive oil
2 leeks sliced
3 cloves garlic crushed
1 teaspoon ground cumin
2lb potatoes chopped
1.25 litres vegetable stock
4 fl oz milk

In a large frying pan heat the oil. Add the leek and garlic, cook over a low heat stirring frequently for 25 mins or until the leek turns lightly golden brown. Add the ground cumin and cook for a further 2 mins. Put the potato in a large pan with the leek mixture and stock, bring to the boil, reduce heat and simmer for 10-15 mins, or until tender. Purée in a blender until smooth. Return to the pan. Stir in the milk, season and heat through before serving.

Serves 4

Caramelised Red Onion, Rocket & Mozzarella Tarts

Filling

2 tablespoons oil
3 red onions thinly sliced
3½ oz baby rocket leaves
4 oz grated mozzarella
3 free range eggs lightly beaten
2 fl oz cream
pinch of grated nutmeg

Pastry

8oz plain flour
4oz chilled butter cut into cubes
1 free range egg lightly beaten
2 fl oz chilled water

To make the pastry, sift the flour into a large bowl and add the butter. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Make a well in the centre of the dry ingredients, add the egg and water and mix with a flat bladed knife, using a cutting action until the mixture comes together to form beads. Gently gather the dough together and lift out onto a lightly floured surface. Press into a ball and flatten it slightly into a disc, wrap in cling film and refrigerate for 30 mins.

Preheat the oven to moderately hot 200°C (400°F) gas mark 6.

Divide the pastry into 6. Roll the dough out between 2 sheets of baking paper to fit 6 round 8cm x 3cm deep (3 inch x 1¼inch deep) fluted loose-bottomed tart tins, remove the top sheet of paper and invert the pastry into the tins, press the pastry into the tins, cut off any excess. Line the pastry shells with with a piece of baking paper and pour in baking beads or uncooked rice. Bake for 10 mins, then remove the paper and beads and return the pastry to the oven for a further 10 mins or until the base is dry and golden. Cool slightly. Reduce the heat to moderate 180 ° (350°) gas mark 4. Heat the oil in a lrge frying pan, add the onion and cook over a medium heat for 20 mins, or until the onion is caramelised and golden. Add the rocket and stir until wilted. Remove from the pan and cool. Divide the mixture among the tart bases, then sprinkle with the mozzarella. Whisk together the eggs, cream and nutmeg and pour over each of the tarts. Place on a baking tray and bake for 25 mins. Serve hot or cold with a green salad.

Serves 6

Chilli, Corn & Sweet Red Pepper Soup

2 sprigs coriander
4 corn cobs
1 oz butter
2 sweet red peppers diced
1 small onion finely chopped
1 small red chilli finely chopped
1 tablespoon plain flour
16 fl oz vegetable stock
4 fl oz cream

Trim the leaves of the coriander and finely chop the stems. Cut the kernels off the corn cobs. Heat the butter in a large saucepan over medium heat. Add the corn kernels, red sweet pepper, onion and chilli and stir to coat the vegetables in the butter. Cook, covered over low heat, stirring occasionally, for 10 mins or until the vegetables are soft. Increase the heat to medium and add the coriander stems. Cook, stirring for 30 seconds, or until fragrant. Sprinkle with the flour and stir for a further minute. Remove from the heat and gradually add the vegetable stock, stirring together. Add 16 fl oz water and return to the heat. Bring to the boil, reduce the heat to low and simmer, covered for 30 mins or until the vegetables are tender. Cool slightly. Ladle about 16 fl oz of the soup into a blender and purée until smooth. Return the purée to the soup in the saucepan, pour in the cream and gently heat until warmed through. Season to taste with salt and pepper. Sprinkle with the corinader leaves to serve. Delicious served with warm bread rolls

Serves 4

Swede & Carrot Soup

1 Swede, cubed
2 tablespoons oil
1 large onion, diced
2 large carrots, diced
1 litre chicken or vegetable stock

To serve
Sour cream, finely chopped parsley and grated nutmeg

Pre-heat oven to moderate 180°C (350°F) gas mark 4.

Place cubed swede on a tray. Use a tablespoon of oil to coat the cubes. Bake for 25 mins or until soft and slightly browned edges. Heat reamining oil in pan. Cook the onion for 2 mins add the carrot and cook for a further 3 - 5 mins stirring frequently. Add the roasted swede and stock, bring to the boil. Reduce heat and simmer for 20 mins. Allow to cool and puree in a blender. Return soupl to the pan and gently re-heat without boiling. Season to taste. Top with sour cream and chopped parsley.

Serves 4

Vegetable Dishes

Minted Carrots

10 medium carrots
1 oz butter
pinch salt
pinch pepper
1 tablespoon grated orange rind
2 tablespoons orange juice
2 tablespoons fresh mint

Cut the carrots into 2 inch sized pieces. In a large saucepan place carrots and add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (10 to 15 mins) then drain. Return them to the pan and add remaining ingredients except the mint. Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 mins). Sprinkle with mint.

Serves 6

French Beans

1½ oz butter
1 medium onion cut into eights
10 oz french beans
½ teaspoon rosemary
¼ teaspoon salt
pinch pepper
8 oz mushrooms cut into thirds
2 oz grated cheddar cheese

In a large saucepan melt butter. Stir in the onion and cook over a medium heat until tender (2 to 3 mins). Add remaining ingredients except mushrooms and cheese. Cover, continue cooking, stirring occasionally for 3 to 4 mins. Remove cover. Stir in mushrooms and continue cooking, stirring occasionally, until beans are crisply tender (5 to 7 mins). Sprinkle with cheese, cover and let stand for 1 min.

Serves 4

Courgettes & Onion With Mozzarella

1½ oz butter
3 medium courgettes sliced
1 medium onion sliced
½ teaspoon basil leaves
¼ oregano leaves
pinch salt
½ teaspoon crushed fresh garlic
1 medium ripe tomato cut into wedges
4 oz grated mozzarella

In a large frying pan melt butter over a medium heat. Add remaining ingredients except tomato and cheese. Continue cooking, stirring occasionally, until courgettes are crisply tender (7 to 10 mins). Add tomato wedges and sprinkle with cheese. Cover and let stand for 2 mins, or until cheese has melted.

Serves 6

Sweetcorn Trio

3 oz butter
10 oz whole sweetcorn
2 oz chopped sweet green pepper
1 teaspoon basil leaves
½ teaspoon salt
1 medium ripe tomato cubed
1 tablespoon fresh chopped parsley

In a large saucepan melt butter. Stir in remaining ingredients except tomato and parsley. Cover and cook over medium heat, stirring occasionally, until vegetables are crisply tender (10 to 12 mins). Remove from heat and stir in tomato and parsley. Cover and let stand for 1 min or until tomato is heated through.

Serves 4

Beetroot With Sour Cream

5 medium fresh beetroot
2 medium carrots sliced
1½ butter
1 tablespoon fresh chives
½ salt
½ dill
pinch pepper
sour cream

In a large saucepan bring 1¼ pint water to a full boil. Add beetroots. Cover and cook over medium heat until beetroots are fork tender (35 to 45 mins). Drain. Run cold water over beetroots, slip off skins and remove ends. Cut beetroots into ½ inch cubes and set aside. In a saucepan bring 6 fl oz of water to a full boil. Add carrots. Cover and cook over a medium heat until carrots are crisply tender (8 to 10 mins). Drain and set aside. In the saucepan the beetroots were cooked in melt butter. Add beetroots, carrots and remaining ingredients except sour cream. Cover and cook over medium heat, stirring occasionally, until heated through (5 to 7 mins). Serve with a dollop of sour cream.

Serves 4

Squash Medley

2 oz butter
1 lb peeled and cubed (1 inch) butternut squash
7 oz unpeeled, quartered sliced (½ inch) yellow squash
1 tablespoon firmly packed brown sugar
pinch nutmeg
7 oz unpeeled, sliced courgette

In a large frying pan melt butter and stir in remaining ingredients except courgettes. Cook over medium heat, stirring occasionally, 5 mins. Stir in courgettes and continue cooking until squash are crisply tender (4 to 5 mins).

Serves 6

Cakes & Desserts

Carrot Cake

8 oz plain flour
8 oz sugar
1½ teaspoon bicarbonate of soda
1 teaspoon cinnamon
½ teaspoon salt
6 fl oz vegetable oil
2 free range eggs slightly beaten
1 teaspoon vanilla
3 medium carrots peeled and grated

For the topping

4 oz icing sugar
1 tablespoon lemon juice

Heat oven 180°C (350°F) gas mark 4.

In a large bowl combine flour, sugar, bicarbonate of soda, cinnamon and salt. Stir in oil, eggs and vanilla until well mixed. Stir in carrots (batter is thick). Spread into a greased and floured 9 inch round cake tin. Bake for 40/45 mins or until a wooden pick inserted into the centre comes out clean.

Serves 10

Chilled Blackberry Snow

1 1b blackberries
2 free range egg whites
2 oz caster sugar
10 fl oz double cream

Rub the blackberries through a nylon sieve. Pour the purée into a rigid container and freeze for about 2 hours or until mushy. Whisk the egg whites until stiff, then add the sugar gradually, whisking until the mixture stands in soft peaks. Whip the cream until it just holds its shape. Remove the frozen blackberry purée from the freezer and mash to break down the large ice crystals, being careful not to break it down completely. Fold the cream and whites together, then quickly fold in the semi-frozen blackberry purée to form a 'swirled' effect. Spoon into tall glasses and serve immediately.

Serves 6

Chocolate & Brandy Mousse

4oz milk chocolate broken into pieces
2 tablespoons brandy
4 free range eggs seperated
185ml/6 fl oz double cream lightly whipped

variations on recipe: omitt chocolate & brandy and replace with one of the following.

4oz fresh strawberries puréed
4oz fresh raspberries puréed
4oz fresh blueberries puréed
4oz fresh blackberries puréed
4 oz white chocolate

Put the chocolate in a heatproof bowl. Bring a pan of water to a simmer, place the bowl over the pan. Stir the chocolate occassionaly until melted. Remove from heat and cool slightly. Lightly beat the egg yolks and stir into the chocolate. Stir in the brandy. Fold in the cream. Whisk the egg whites in a bowl until soft peaks form. Fold one tablespoonful of the egg whites into the chocolate mixture with a metal spoon. Gently fold in the remainder quickly and lightly. Pour the mousse into glasses. Cover with cling film and refridgerate for a minimum of 6 hours, preferrably over night.

To serve top with whipped cream and chocolate shavings.

Serves 4

Bread Recipes

Chilli Bread

12 oz strong bread flour
1 teaspoon salt
3½g dried yeast (roughly 1½ teaspoons)
½ oz lard
7½ fl oz warm water
2 medium sized chilli's, chopped

Preheat the oven to moderately hot 200°C (400°F) gas mark 6.

In a large bowl mix flour and salt together. Finely rub in the lard. Add the yeast and mix thoroughly. Make a well in the centre of the flour and pour in the warm water. Mix until it forms a dough. Knead with your palms until the dough is smooth and no longer sticks to your hand. (approx no more than 5/10 mins.) Put back in the bowl. Cover with a damp teatowel. Leave in a warm place to prove for 1 hour. The dough should have doubled in size. Lightly grease a baking tin (approx 6inch by 8inch, 1 - 1½ inch deep). Remove from bowl and knead and shape into an oblong. Sprinkle over the chopped chilli's. Fold over one side of the dough half way. Do the same with the other side so as the chilli's are now covered up. Knead lightly and shape into baking tin. Make indents all over the dough by pressing with your fingertips. Drizzle over a little oil to fill the indents in the dough (be careful not to add too much). Leave in a warm place for ½ an hour uncovered to prove. The dough should have risen again. Bake in the oven for 20 mins or until lightly browned. Serve warm or cold.

Herb & Spice Guide

Meat

Pork	Lamb	Beef
Bay Leaves	Bay Leaves	Basil
Coriander	Coriander	Bay Leaves
Dill	Cumin	Chillies
Garlic	Garlic	Garlic
Ginger	Ginger	Oregano
Marjoram	Marjoram	Paprika
Paprika	Mint	Thyme
Sage	Rosemary

Poultry

Basil	Garlic	Rosemary
Bay Leaves	Marjoram	Sage
Coriander	Paprika	Tarragon
Cumin	Parsley	Thyme

Fish & Seafood

Cod, Haddock, Plaice	Seafood	Mackerel, Herring, Tuna	Salmon, Trout
Bay Leaves	Cayenne Pepper	Bay Leaves	Bay Leaves
Dill	Dill	Dill	Dill
Parsley	Garlic	Fennel	Fennel
Tarragon	Paprika
	Parsley

Vegetables & Pasta

Potatoes	Root Vegetables	Green Vegetables	Pasta & Rice
Cayenne Pepper	Basil	Garlic	Basil
Chives	Caraway Seed	Mace	Garlic
Dill	Dill	Marjoram	Oregano
Garlic	Garlic	Nutmeg	Saffron
Mint	Poppy Seed	Thyme	Thyme
Paprika	Sesame Seed	Sesame Seed
Parsley	Thyme

Accompaniments

Salads/Dressings	Sauces
Basil	Bay Leaves
Chives	Cayenne Pepper
Dill	Chives
Garlic	Dill
Mustard Seed	Garlic
Paprika	Nutmeg
Sesame Seed	Parsley
Tarragon

Desserts & Baking

Cakes, Biscuits & Puddings	Savoury Breads & Pastries	Sweet Breads & Pastries
Cardamon	Cayenne Pepper	Cinnamon
Cinnamon	Garlic	Cloves
Cloves	Nutmeg	Ginger
Coriander	Parsley	Mace
Ginger	Poppy Seed	Mixed Spice
Mace	Sesame Seed	Nutmeg
Mixed Spice
Nutmeg

Eggs & Cheese

Basil	Chives	Nutmeg	Paprika
Cayenne Pepper	Garlic	Oregano	Thyme

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