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  • Seasonal local food recipe No.314 – French onion tarts

    Posted on February 21st, 2016 Janet No comments

    This recipe is from Sarah Brown’s classic Vegetarian Kitchen. The quantities will fill either six individual tartlet tins 7cm in diameter or one 28cm flan tin.

    onions cropped - jg 09-08-09Serves 6

    Preparation time: 40-50 minutes
    Cooking time: 30-35 minutes

    450 g onions, peeled and finely chopped
    40 g butter
    1/2 tsp salt
    1/2 tsp brown sugar
    1 tsp fresh tarragon or 1/2 tsp freshly grated nutmeg
    salt and freshly ground black pepper
    2 eggs
    50 ml single cream
    harvesting-onions-camelccsa-081575 g Cheddar cheese, grated
    Wholemeal shortcrust pastry made with:
    165 g wholewheat flour,
    1 1/2 tsp baking powder,
    a pinch of salt,
    75 g mixed fats (half butter and half solid vegetable fat),
    1 1/2 tsp brown sugar,
    5-6 Tbsp cold water,
    1 1/2 Tbsp oil

    Roll out the pastry to fill six individual tartlet tins or one flan tin.  Press the pastry firmly into the cases and prick well.  Bake for 5 minutes at 200°C/ Gas mark 6 so that the pastry sets.

    Meanwhile, fry the onions in the butter, taking care not to colour them.  During the frying, lightly sprinkle them with salt as this brings out the juices.  Then stir in the brown sugar and tarragon.  Remove from the heat and leave the mixture to cool.

    In a separate bowl beat the eggs thoroughly and then mix in the cream and grated cheese.  When the onion filling is cool, season with extra salt and black pepper.  Mix it into the cheese and egg mixture and spoon this filling into the pastry cases.  Bake for 30-35 minutes until the pastry shells are cooked and the filling is firm.  Serve hot, warm or cold.

  • Seasonal local food recipe No. 303 – Red dragon pie

    Posted on November 22nd, 2015 Janet No comments

    This is a favourite, well-loved recipe from Sarah Brown’s Vegetarian Kitchen which I have been making for the past 30 years, I will be serving it with the curly kale from this week’s veg box.  It gets its name from the Chinese name for aduki beans – red dragon beans.

    Serves 4

    carrots-camelcsa-150214Preparation time: 1 hour 10 minutes
    Cooking time: 35-40 minutes

    110 g aduki beans
    50 g brown rice
    1 Tbsp oil
    1 onion, peeled and finely chopped
    225 g carrots, scrubbed and diced
    1-2 Tbsp soy sauce
    2 Tbsp tomato puree
    1 tsp mixed herbs
    275 ml aduki bean stock
    salt and freshly ground black pepper
    450 g potatoes, peeled
    25 g butter

    Soak the aduki beans overnight or steep them in boiling water for an hour.  Drain and rinse, then bring them to the boil  in fresh water along with the rice and cook for 50 minutes, until the beans are tender and the rice is fairly soft.  Drain, reserving the stock.

    Meanwhile, heat the oil in a saucepan and fry the onion for 5 minutes.  Add the carrots and cook for 2-3 minutes before adding the cooked beans and rice.  Mix the soy sauce, tomato puree and herbs with the stock and pour over the bean and vegetable mixture.  Bring to the boil and simmer for 20 minutes, so that the flavours are well blended.  Season to taste.  Add a little more liquid if necessary so that the final mixture is moist.

    Transfer into a greased 1.5 litre casserole.  Whilst the bean and vegetable mixture is cooking , boil the potatoes until soft and mash them with the butter.  Season well and spread the mashed potato over the beans and vegetables.  Place in a preheated oven 180°C/Gas mark 4 and bake for 35-40 minutes until the potato is crisp and brown.

  • Seasonal local food recipe No.215 – Country-style hot-pot

    Posted on February 8th, 2014 Janet No comments

    A hearty casserole to warm you up when you come in out of the wind and rain!  It’s my adaptation from Sarah Brown’s Vegetarian Kitchen using vacuum packed chestnuts instead of dried chestnuts and is a meal in a pot if you serve it with the cheese nuggets.

    Serves 2-4

    Preparation time: 15-20 minutes
    Cooking time: 50 minutes

    200g vacuum packed chestnuts
    250g whole pickling onions or shallots
    250g carrots, peeled and sliced into 1cm rings
    250g sprouts, peeled
    125g button mushrooms, cleaned
    1 tbs oil
    1/2 tsp mustard powder
    1 tbs soy sauce
    freshly chopped parsley
    salt and pepper

    carrots-camelcsafor the cheese nuggets (optional)
    50 fresh breadcrumbs
    50g grated cheese
    1 egg
    1/4 tsp mustard powder
    1/4 tsp paprika

    Heat the oil in a flameproof casserole or large pan and gently fry the onions for a few minutes, add the carrots and mustard powder and continue frying for a few minutes.  Add the soy sauce, the chestnuts and 500ml of water, bring to the boil and simmer for about 20 minutes.

    While this is cooking make the cheese nuggets.  Mix together the breadcrumbs and grated cheese.  Beat the egg and mix with the salt, mustard and paprika then mix this into the breadcrumbs and cheese.  Form the mixture into small balls the size of walnuts.

    After the hot-pot has cooked for 20 minutes add the sprouts, mushrooms, parsley and cheese nuggets (if using).  Season to taste and continue cooking for 15-20 minutes until the cheese nuggets are cooked and the sprouts are tender.  Serve staight away.

    This casserole will go further if you serve it with mashed potatoes and a green vegetable.