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Recipes
We
will be collecting our newsletter recipes on this page from December
2007 onwards:
Vegetables
Asparagus
Aubergine
Beetroot
Broad
Beans
Broccoli
and Purple Sprouting Broccoli
Carrots
Cauliflower
Celeriac
Courgette
Fennel
Garlic
and Wild Garlic
Greens
- pak choi, cabbage, komatsuna, spinach, chard, spring greens etc
Jerusalem
Artichoke
Kohlrabi
Leeks
Parsnips
Peppers
Potatoes
Spinach
Squash
Swede
Tomatoes
Turnip
Watercress
Fruit
Apricot
Lemon
Rhubarb
Other
Recipe Websites:
Box
Scheme member and food journalist Nicholas Clee's
Sceptical Cook blog
with lots of recipes and ideas.
Vegbox
Recipes Recipes for just about every vegetable that comes in
your veg bag.
BBC
Website Recipe Search
Recipe ideas for The Good Food Swap
Rosehip syrup is very high in vitamin C and is easy to make. You can
use any rose hips – even from cultivated roses (check they’re
unsprayed roses!) –but please ask before you pick! Take 2 ½ Ibs (just
over 1 kilo) ripe red rose hips, wash and remove the hairy bits. Chop
into bits and pour on 3 pints boiling water. Turn into a pan and
bring to the boil and then let the mixture stand for 15 minutes.
Strain through a jelly bag (you can use the modern equivalent – a
clean, unused J cloth – placed inside a large sieve.) Measure the
juice and if more than 1½ pints, boil down in a clean pan until the
juice measures that amount. Add 1¼ Ib /550g sugar, allow to
dissolve, then boil hard for 5 minutes. Bottle into small glass
bottles then screw on the lids well. It’s best to use small bottles
for this syrup as it only keeps for a week or two after the bottle has
been opened. To use the syrup: add a tablespoon or so to a glass and
dilute with water to taste.
Mint sauce
½ cup finely chopped
fresh mint leaves,
1 cup malt vinegar,
2
tbsp white sugar
small bottles or jars (sterilized)
Choose healthy looking mint leaves, strip
them from the stems, and chop finely. Put the vinegar in a small
saucepan, and simmer. Then add in the sugar and chopped leaves and
continue to simmer for about 20 minutes.
Add more sugar or add a little water to
taste, depending on how strong or how sweet you want the sauce. Then
pour into jars or bottles and seal tightly. This should keep for 2-3
months or longer if refrigerated.
Potato scones
– for breakfasts, snacks etc
225 g (8 oz) warm cooked potato, mashed
1/2 tsp salt
25 g (1 oz) butter, melted
50 g (2 oz) plain flour
Makes 8 circles
Add salt and butter, then work in enough
flour to make a pliable dough. Divide the dough in two and roll out on
a floured surface to form two circles 22 cm (9 in) in diameter and 5
mm (1/4 in) in thickness. Cut each circle into quarters and bake on a
greased hot griddle or pan for about 5 minutes or until browned on
both sides.
Hot apple chutney
2lb cooking apples, 1 tbsp salt, 1 whole
head garlic (peeled)
1 inch piece of fresh ginger (peeled) , 5 fl oz cooking oil,
2 tbsp mustard seeds, 1 teaspoon methi (fenugreek) seeds
15 peppercorns, 2 tsp cumin powder, 1 tsp chilli powder, 1 tsp turmeric, 3-4 fresh green chillies, seeded and chopped,
5 fl oz vinegar, ¼ lb sugar
Peel, core and slice the apples, sprinkle
them with the salt and set aside. Finely grate half the garlic and
ginger. Finely slice the other half. Heat the oil in a large pan and
put in all the ginger and garlic until the garlic begins turn golden.
Add the mustard and fenugreek seeds, the peppercorns, cumin, chilli
powder, turmeric and fresh chillies. Fry gently for a few minutes and
then add the apples, vinegar and sugar. Stir well and cook over a slow
heat for about ½ an hour. Then leave the mixture to cool and decant
into sterilized jars.
Gingerbread
½ lb butter or marg (at room
temperature), 1lb plain flour, 4oz dark brown sugar, 1oz ground
ginger, ½ lb blanched, chopped almonds, 1 tsp ground caraway seeds, ½
tsp ground allspice, ¼ tsp bicarbonate of soda, 1lb black treacle, 3
eggs
Preheat the oven to 350F. Rub the butter
into the flour until it resembles breadcrumbs. Stir in the sugar,
ginger, almonds, spices and the bicarbonate of soda until will
blended. Beat the eggs and treacle together, and then stir into the
dry ingredients. Pour into 2 small greased loaf tins/ or 1 large tin,
and bake in the oven for about 35-40 minutes or until the cakes are
risen and just shrinking from the sides of the pan. Then turn
out onto racks and cool. This bread keeps well – when cooled you can
wrap it in silver foil and keep in a tin.
Fruit mincemeat
– for mince pies, puddings etc
2 sharp apples, 8oz currants, 8oz sultanas
or raisins, 4oz mixed peel, 4oz dried apricots, 4oz blanched almonds –
flaked, 6oz light brown sugar, 4oz melted butter, 2tsps of ground
cloves, cinnamon and nutmeg, 1 tsp of allspice and ground ginger.
Peel (chopped) and juice of 1 lemon and
orange, 5 fl oz brandy or rum, 4 fl oz sherry.
Peel and core the apples and cut them into
chunks. Then put the apples, dried fruit and almonds in a food
processor, or chop them coarsely. Then put the mixture in a mixing bowl
and add the sugar, melted butter, spices, peel and juice of the lemon
and orange, and the spirits. Stir well to blend. Leave covered in the
bowl or in a stoneware crock for a few days. Stir each day and add
more alcohol if the mixture seems dry! Then spoon into dry, clean jars
leaving a space at the top. Seal the jars and keep for 2 weeks before
using.
Wild Plum cordial
Quantities per jam jar: Plums to fill each
jar, 1 tbsp sugar, 1 inch piece of vanilla pod, 1 tbsp brandy; vodka
to cover.
Fill the jar with fruit to just below the
neck. Add the sugar and vanilla pod. Pour in the brandy and fill with
vodka to cover the fruit completely. Seal firmly and give the jar a
shake to disperse the sugar. Leave in a warm place for a few days ,
turning the jar every day until the sugar is dissolved. Then keep in a
cool, dark place for at least a month before using.
Honey Cake –
recipe from Claudia Roden
the flavours of this cake improve if you
leave it for a couple of days before eating.
2 eggs, 200g (7oz) sugar, 125ml (4floz)
light vegetable oil, 250g (9oz) honey, 2tbsp rum or brandy, 125ml (4fl
oz ) warm, strong black coffee, 2tsp baking powder, ½ tsp baking soda,
pinch of salt, 1 tsp cinnamon, ¼ tsp powdered cloves, grated zest of 1
orange, 300g (10oz) plain flour, plus extra to dust the dried fruit
and nuts, 50g ( 2oz) coarsely chopped walnuts or almonds, 40g ( 1 ½
oz) sultanas
Preheat the oven to 350F/180C/Gas Mk 4.
Beat the eggs with the sugar until pale and creamy. Then beat in the
oil, honey, brandy and coffee. Mix the baking powder, baking soda,
salt, cinnamon, cloves and orange zest with the flour. Add gradually
to the egg and honey mixture, beating vigorously to a smooth batter.
Dust the sultanas and nuts with flour to stop them from dropping to
the bottom of the cake, and stir them into the batter.
Line a 24cm/9 inch pan with greaseproof
paper or with foil, brushed with oil and dusted with flour, and pour
in the batter. Or divide between two 24 x 13cm ( 9x5 inch) loaf tins.
Bake the cake the large cake for 1 ¼ hours, or longer until firm and
brown on top, and the smaller ones for an hour.
Plum Tart
- also
from Claudia Roden
125g (4 ½ oz) caster sugar
175g (6oz) self-raising flour (or plain flour plus ½ tsp baking
powder)
75g (3oz) unsalted butter or margarine, cold
1 small egg, lightly beaten
1 tbsp cognac,
750g (1 ½ lb) plums, pitted and cut in half
icing sugar
Preheat the oven to 375F/190c/gas 5. Mix
half of the sugar with the flour. Cut the cold butter in pieces and
rub it into the flour and sugar. Then mix in the egg (remove half the
white if you only have a large egg) and the cognac and work very
briefly with your hand – just enough to bind the pastry together –
adding a little flour if it’s too sticky. Grease a 25cm (10 inch)
baking tray or tart pan and then take lumps of pastry and press the
lumps into a tart shape. Then arrange the fruit, tightly packed, cut
side up on top of the pastry, and sprinkle the remaining sugar on top
of the plums. Bake for about 50 minutes – or until the pastry is
golden and the plums are very soft. Serve hot or cold, sprinkled with
icing sugar.
Pear marmalade
4 lbs ripe pears, 1 lemon, 1 large orange,
3lbs sugar
Wash the pears, cut them in half and
remove the cores. Wash the lemon and orange, cut off ends, and
quarter. Then process all the fruit in a food processor until coarsely
chopped. Pour into a saucepan and stir in the sugar thoroughly. Bring
to the boil, then reduce the heat and continue cooking – stirring
frequently- over a low heat for 35-40 minutes or until shiny and
almost transparent. Spoon into sterilized jars and seal.
Apple “Butter”
– This preserve can be
spread on toast or tea breads or serve with cheese and biscuits
6lbs apples ( cooking apples or crab apples are best), 2 pints water,
2 pints cider, 1tsp each of ground cinnamon, cloves and nutmeg.
Plus 1lb sugar for each 1lb of fruit pulp
Cut the apples into pieces ( no need to
peel them) and simmer gently in the water and cider until soft. Push
the pulp through a sieve, into a jug ( that you have already weighed)
and then weigh the jug again with the pulp mixture in it to find out
how much the pulp weighs. Transfer the pulp bake to the saucepan and
continue to simmer until it is thick. Then add the sugar and spices to
the pulp, and continue to cook until the mixture is quite firm and
there is no liquid left. Pour into hot sterilised jars and cover.
Makes approx 8lbs.
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