I apologise for the vagueness of this recipe in advance.
Some root veg - quantities and mix undefined
4 - 6 tomatoes
onions/leek/garlic - quantities and mix undefined
4 tbsp olive oil
2 tsp honey
several bay leaves
1 litre stock (plus or minus a bit)
pepper
rosemary
Cube/chop the root veg, onions, leeks etc, coat with the oil and honey, toss with the herbs and bake in the oven for about 25 - 30 minutes. Quarter the tomatoes, add and bake for a further 25 - 30 minutes.
Remove the bay leaves and squeeze out the garlic. Blend with stock (using enough to get it to the right consistency). Season. Heat through and serve.
Serves ? (well, it depends how much veg you use really...)
Tuesday, 13 February 2007
Thursday, 8 February 2007
Horseradish
Does anyone have any good horseradish recipes? Or indeed any horseradish recipes at all...
Sunday, 4 February 2007
Celeriac, leek and white bean soup
Saturday, 3 February 2007
Greens Casserole with Tofu Topping
This recipe comes from Abel & Cole.
I messed around a bit with the veg, based on what I had and what I wanted to use in other recipes, so I used a whole cabbage, about 200g baby spinach, 1 huge carrot (about 125g), about 130g broccoli florets, and I used 250g tofu in the topping rather than 200g because that was the size of the pack.
It actually turned out pretty good, and quite versatile I guess for using up whatever green stuff arrives in the box.
I messed around a bit with the veg, based on what I had and what I wanted to use in other recipes, so I used a whole cabbage, about 200g baby spinach, 1 huge carrot (about 125g), about 130g broccoli florets, and I used 250g tofu in the topping rather than 200g because that was the size of the pack.
It actually turned out pretty good, and quite versatile I guess for using up whatever green stuff arrives in the box.
Friday, 2 February 2007
Friday 2 February 2007
When I went to set up the veg box I excluded mushrooms. I was very close to excluding broccoli too, but I decided that I should try to like it. (I'm not sure why this theory doesn't also apply to mushrooms, but we'll fight one battle at a time). Since I started getting the box I've had broccoli every week. Maybe it's the time of year, but I really hope it stops soon. I am eating it, but I'm looking forward to a break.
I also get potatoes and onions every week, which I struggle to use up. I'm about two weeks behind on the potatoes as it is, and a new batch arrived yesterday. Again, I'm hoping that potato season comes to an end soon! I usually get carrots too, but at least I usually get through those without a problem.
Anyway, today I had to go home at lunchtime to let the alarm maintenance engineer in to service my alarm. What a fantastic opportunity to have something other than soup for lunch and to use some of those potatoes. Being a trying to be green, fitness freak type person I worked out that if I didn't want to take my car into work (which I didn't), it would take no longer to run home than to get the bus, and it would be better for me. I would run it more often to be honest, other than the faff of getting to the other end and my stuff being in the wrong place (unless I carry it, and I have far too much stuff for that, or unless I plan ahead even more than I do already). But because I knew I'd be going back into work there was no problem with running home, letting the bloke in, then going back for an afternoons work and to pick my bits up.
That's a long way of saying that I was pretty hungry (and pretty deserving of some food) by the time I got home. I decided to use some of the potatoes in tortilla. Apologies for the vagueness of the recipe, it was cobbled together from a couple of sources, and cooking time and quantities were based mainly on whether it looked right at various stages. I think my pan was too big (or the quantity of stuff was too small for it) because it was flatter than I was intending, but it tasted pretty good.
This evening it was the turn of the broccoli. I have started eating it whole from time to time, but today I decided to go back to the pureeing it approach to disguise the fact that it's in the box yet again. Gah. The "pesto" turned out pretty nice actually. I might actually look forward to getting broccoli one day.
I also get potatoes and onions every week, which I struggle to use up. I'm about two weeks behind on the potatoes as it is, and a new batch arrived yesterday. Again, I'm hoping that potato season comes to an end soon! I usually get carrots too, but at least I usually get through those without a problem.
Anyway, today I had to go home at lunchtime to let the alarm maintenance engineer in to service my alarm. What a fantastic opportunity to have something other than soup for lunch and to use some of those potatoes. Being a trying to be green, fitness freak type person I worked out that if I didn't want to take my car into work (which I didn't), it would take no longer to run home than to get the bus, and it would be better for me. I would run it more often to be honest, other than the faff of getting to the other end and my stuff being in the wrong place (unless I carry it, and I have far too much stuff for that, or unless I plan ahead even more than I do already). But because I knew I'd be going back into work there was no problem with running home, letting the bloke in, then going back for an afternoons work and to pick my bits up.
That's a long way of saying that I was pretty hungry (and pretty deserving of some food) by the time I got home. I decided to use some of the potatoes in tortilla. Apologies for the vagueness of the recipe, it was cobbled together from a couple of sources, and cooking time and quantities were based mainly on whether it looked right at various stages. I think my pan was too big (or the quantity of stuff was too small for it) because it was flatter than I was intending, but it tasted pretty good.
This evening it was the turn of the broccoli. I have started eating it whole from time to time, but today I decided to go back to the pureeing it approach to disguise the fact that it's in the box yet again. Gah. The "pesto" turned out pretty nice actually. I might actually look forward to getting broccoli one day.
Broccoli and pine nut pesto
100g wholemeal pasta
90g broccoli
1 tbsp pine nuts
4 sundried tomatoes, chopped
1 tbsp olive oil
2 tsp lazy garlic
1 tsp lazy chillies
lemon juice
black pepper
parmesan cheese
Boil the broccoli for 10 minutes. Boil the pasta for 10 minutes in a different pan.
Toast the pine nuts until golden, set aside.
Heat the oil and fry the garlic and chillies for about a minute.
Drain the broccoli and blend with the garlic and chilli oil and half the pine nuts.
Stir in the pasta, sun dried tomatoes and the rest of the pine nuts.
Serve, topped with parmesan and black pepper.
Serves 1.
90g broccoli
1 tbsp pine nuts
4 sundried tomatoes, chopped
1 tbsp olive oil
2 tsp lazy garlic
1 tsp lazy chillies
lemon juice
black pepper
parmesan cheese
Boil the broccoli for 10 minutes. Boil the pasta for 10 minutes in a different pan.
Toast the pine nuts until golden, set aside.
Heat the oil and fry the garlic and chillies for about a minute.
Drain the broccoli and blend with the garlic and chilli oil and half the pine nuts.
Stir in the pasta, sun dried tomatoes and the rest of the pine nuts.
Serve, topped with parmesan and black pepper.
Serves 1.
Tortilla
3 potatoes, diced
2 small onions, chopped
160g frozen mixed pepper strips
Olive oil
4 eggs
Fry the potatoes and onions in a little olive oil until the potatoes are soft. Add the pepper close to the end.
Beat the eggs, season, add the potato mixture and stir.
Heat some oil in a pan, add the eggs and potatoes and cook through slowly. Once the bottom is done either flip the tortilla over if you're feeling brave or put it under a grill to do the top if you're not.
Serves - well, how hungry are you? I ate half, but I'd just done a 4.75 mile run (almost entirely uphill too), on top of a 5k speed session earlier in the day, and I'm a greedy little piggy at the moment. It was very filling though.
2 small onions, chopped
160g frozen mixed pepper strips
Olive oil
4 eggs
Fry the potatoes and onions in a little olive oil until the potatoes are soft. Add the pepper close to the end.
Beat the eggs, season, add the potato mixture and stir.
Heat some oil in a pan, add the eggs and potatoes and cook through slowly. Once the bottom is done either flip the tortilla over if you're feeling brave or put it under a grill to do the top if you're not.
Serves - well, how hungry are you? I ate half, but I'd just done a 4.75 mile run (almost entirely uphill too), on top of a 5k speed session earlier in the day, and I'm a greedy little piggy at the moment. It was very filling though.
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