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  • Seasonal local food recipe No.217 – Baked cabbage with nuts and cheese

    Posted on February 22nd, 2014 Janet 1 comment

    Known in our house as cabbage and peanut bake, this recipe is from an old Sainsbury’s cookbook, Vegetarian Meals by Rosamond Richardson.  It is a main course in its own right or could be served alongside another dish.   I first tried this recipe to see how the rather odd combination of ingredients worked and it has become a winter favourite.

    Serves 2primo cabbage-camel csa

    Preparation time: 20 minutes
    Cooking time: 15-20 minutes

    Ingredients
    1 small white cabbage chopped fairly coarsely
    300ml white sauce made with 40g butter, 2tbs plain flour and 300ml milk
    50g salted peanuts, chopped
    100g cheddar cheese, grated
    nutmeg, finely grated
    salt and pepper

    Method
    Boil the cabbage until it is cooked but still crunchy.  Thin out the white sauce with a little of the cooking water and season to taste with salt and pepper.  Make layers in a greased baking dish of cabbage, sauce, grated nutmeg, peanuts and grated cheese (I usually have two layers of each ingredient), finishing with grated cheese. Bake at Gas mark 6/200°C for 15-20 minutes or until the top is a golden brown.  I serve it with baked potatoes.

  • Seasonal local food recipes No.212 – Leek tian

    Posted on January 18th, 2014 Janet 1 comment

    This is the one vegetarian recipe that our student son requests when he’s home!  It’s adapted from a favourite Sainsbury’s cook book by Rosamond Richardson.

    Serves 4

    Preparation time: 15-20 minutes
    Cooking time: 35 minutes

    Ingredients
    450g leeks, washed and cut into slices
    100g rice, washed and cooked
    1 tbsp chopped parsley
    100g Cheddar cheese, grated
    2 eggs, beaten
    knob of butter
    1/2 tsp chilli powder (optional)
    2-3 tbsp parmesan, grated
    salt and pepper

    Method
    Preheat the oven to 200 C/gas mark 6. Sweat the leeks in the butter until tender.  Mix with the rice, cheddar, chilli powder, parsley and seasoning to taste, followed by the eggs and mix well.  Put into a buttered heatproof dish, sprinkle with the parmesan and bake in the oven for 35 minutes or until golden brown.

    I usually serve it with jacket potatoes, carrots and peas.