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  • Seasonal local food recipe No.268 – Delia’s tortilla

    Posted on March 22nd, 2015 Janet No comments

    A simple supper, served with a Camel CSA green salad – delicious! Delia recommends using a frying pan with a base measurement of 20 cm in diameter.

    Serves 2-3P1050625

    Preparation time: 10 minutes
    Cooking time: 40-45 minutes

    5 large eggs
    1 medium onion (about 110g)
    300g small potatoes
    3 Tbs olive oil
    salt and freshly milled black pepper

    Peel the onion and cut in half before thinly slicing and separating into half moon shapes.  Peel the potatoes and slice into thin rounds.  Heat 2 Tbs of the oil in the frying pan and, when it is smoking hot, add the potatoes and onions.  Toss them around in the oil to get a good coating, then turn the heat down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender.  Shake the pan or turn them over from time to time as they are not supposed to brown very much but just gently stew in the oil.

    Break the eggs into a large bowl and whisk them lightly with a fork and add some seasoning.  When the potatoes and onions are cooked quickly transfer them to the eggs in the bowl.  Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium.  Mix the potato and eggs thoroughly and pour the whole lot into the frying pan, turning the heat down to the lowest setting immediately.

    Leave to cook slowly for 20-25 minutes uncovered.  Every now and then draw the edge in gently with a palette knife to give it a rounded edge.  When there is virtually no liquid egg left on the surface of the omelette, place a flat lid or plate over the pan, invert it and hopefully the omelette will turn out.  Put the pan back on the heat and use the palette knife to gently ease the omelette back into the pan.

    Cook for about 2 minutes more, then leave to settle for a further 5 minutes.  If your omelette doesn’t turn out or you are not feeling brave I usually finish mine off under a hot grill until there is no liquid egg left.

  • Seasonal recipe No 2 – Prickley Green beetroot salad Ⓥ

    Posted on July 12th, 2009 charlotte 2 comments

    Camel Community Supported Agriculture’s second recipe is recommended by volunteer Penny Manders.

    Preparation time: 15 minutes

    Camel CSA 12-07-09Serves: 4

    2 large raw beetroot, grated
    I large onion, chopped
    110g (4 oz) sultanas
    2 tablespoons sunflower oil
    chopped basil
    salt and freshly ground pepper
    juice of 1 lemon
    1 bunch spring onions, chopped

    Mix all the ingredients together in a salad bowl.  Sprinkle the spring onions over the top and serve.

    This recipe comes from Sarah Brown’s Vegetarian Kitchen.  You can cook the beetroot first if you prefer.  Try using some fresh raw beetroot with one of the newly-harvested onions from our vegetable box and garnishing the salad with parsley, again from the box, rather than spring onions.  If you dislike the taste of strong raw onion you could use a red onion, which has a milder flavour, or some chives instead.

    There are some interesting recipes for beetroot on the Riverford Organics website, including this one for Chocolate beetroot cake.

    For tips on how to prepare, cook and store beetroot have a look at the useful eat the seasons website.

    If you have any beetroot recipes you would like to share, please let us have them.  Click on the comments link at the top of this post.

    Click here to see all the recipes that Camel CSA members have recommended so far.