While we are waiting for the spinach to grow..
Wilted nettle with garlic and lemon
from Anne Sofie Laegran
4 cups of new nettle shoots
1 tbsp olive oil
2 cloves of garlic cut in slices
salt and pepper to taste
a vege of lemon, extra virgin olive oil
Using gloves, sort out the harvest to ensure you only use nice new green shoots. Discard the stems and old shoots. Wash the nettles.
Heat the olive oil on moderate heat and saute the garlic gently – do not brown.
Add the washed nettles, still wet to provide some cooking liquid. Let cook for about two minutes or until it has all wilted down.
Season to taste with salt and pepper.
Serve as a side dish with a vege of lemon to squeeze over, and/or a dash of good extra virgin olive oil.
Beetroot, New Potato and Feta Salad
from Jane Robinson
4 medium beetroots, cooked, cooled and chopped
250g salad potatoes – cooked cooled and chopped
100g feta – crumbled
Good handful of herbs, chopped – mix of mint, dill and parsley is good
2 tbsp capers, roughly chopped
1-2 tbsp cider vinegar
3 tbsp olive oil
Salt and black pepper to taste
Mix everything in a bowl and enjoy!
Salsify or Scorzonera Gratin
from Rosy Naylor
About 850g | One good bunch of salsify or scorzonera, thickish roots
About 60g black kale leaves
Juice of 1 lemon
150ml white wine or sherry
1 litre vegetable stock
Creme fraiche or dash of milk
50g Gruyere cheese
Porridge oats to sprinkle on top
Firstly clean the salsify or scornozera, (can be a long process but worth it!). I usually soak them in water and peel with potato peeler, trimming ends off and put immediately into bowl of water with lemon juice.
Once cleaned cut down to size, making them all roughly same size.
Put in pan of vegetable stock water adding the wine gradually and pre boiling. You don’t want them entirely cooked through, still retaining some hardness, usually about 6 minutes.
Drain off the roots reserving the stock liquid. Put the roots to one side meantime. You now need to continue simmering the stock liquid boiling it down to about half the quantity though enough to cover the roots in baking dish. Add more wine to taste, season with salt and pepper.
Meanwhile mix together with a fork the flour and butter and put into the liquid to gradually thicken, adding in also the creme fraiche or dash of milk to taste. Once liquid thickened a little add to roots in baking dish. Stir in also the chopped kale. On top grate the gruyere cheese mixed in with porridge oats.
Bake in oven for about 30 minutes at 180 F.
Beetroot and White Bean Dip
from Rosy Naylor
250g cooked beetroot (roasted or boiled is best)
250g cooked cannelloni beans
1-2 cloves garlic, crushed, or 2 slices of chopped red onion
2 tbsp tahini
6 tbsp olive oil
sea salt and zatar to season
Chop into large chunks the cooked beetroot.
Place into food processor | blender with the beans, onion/garlic, tahini and oil.
Blitz until smooth, more oil may be required.
Season to taste.
Serve with a scoop of creme fraiche and a sprinkling of zatar. Yummy!
Curried Lentil and Apple Soup
from Jane Robinson
(As served after the 2016 WMAA AGM)
2 tbsps vegetable or sunflower oil
2 small onions
2 small/1 large apple
2 teasps curry powder
I cup red lentils
About 500 ml vegetable stock (I use Marigold)
About I tbsp tomato puree
Salt and pepper
Plain yoghurt to serve
Heat the oil in a deep saucepan. Chop the onions. Chop and core the apples – there’s no need to peel them. Sauté in the oil for about 5 minutes, or until soft.
Meanwhile, wash the lentils in several rinses of water.
Stir the curry powder into the softened onion and apple and cook for 2 minutes. Add the lentils and the stock and simmer for 20 minutes or more, until the lentils are falling apart. Stir in the tomato puree.
Allow to cool slightly then liquidise. Check seasoning, thin with more water if you wish and bring back to a simmer before serving.
Serve with a dollop of yoghurt.
from Alan Gordon
2 cups plain flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 sdp cardamom (optional)
½ tsp (or less) salt
2 tbsp chia or flax seeds
½ cup dried cranberries (they might be soaked beforehand or use fresh cranberries)
½ cup chopped walnuts or flaked almonds (optional)
2 large eggs
½ cup canola or other vegetable oil (or ½ cup softened butter)
¼ -2/4 cup brown sugar
1 tsp vanilla
2 – 2.5 packed cups shredded unpeeled courgette
Pre-heat the oven to 175-180 on fan.
Mix the dry ingredients. Mix the wet ingredients.
With hands, blend the dry and wet ingredients u until just moistened. It will seem it won’t moisten, but it will. It should form a stiff batter.
Put into 12 muffin cases and bake for 20-25 minutes.
Best allowed to partly cool and serve warm. The insides should remain moist.
We’ll be adding various recipes over time arranged by season. Plotholders – please email with any recipes you may have, along with images where possible.