recipes

MAY

Fool proof Rhubarb crumble cake
from Anne Sofie Laegran
 Rhubarbcake
I say fool proof because I’m not normally a great baker, but this one comes out delicious even if I make a little mistake – and you don’t have to be too precise with the amounts.
200 g butter room temperature
175 g sugar – I use mostly brown with a bit of granular mixed in
4 medium eggs
200 g plain flour
2 ts baking powder (or one if using self raising flour)
A good handful of rhubarb sticks – about 10 or so
A little bit of sugar
For the crumble:
a couple of table spoons of butter
A little bit of brown sugar
A little bit of flour
A few handfuls of oats
Baking temperature gas mark 4, 30+ 20 minutes.
Method;
Chop and heat the rhubarb in a pan with a little bit of sugar until it collapses slightly, but don’t let it go too mushy.
Butter a square or circle baking tin – about 23 cm diameter.
Beat the butter and sugar until it is fluffy. Mix in one egg with one table spoon of the flour at a time. Sift in the remaining of the flour with the baking powder. Mix quickly. Put in the tin and add the rhubarb on the top.
Bake on gas mark 4 for ca 30 minutes.
In the meantime, make the crumble by mixing the ingredients with your hands. After ca 30 minutes, take the cake out and add the crumble. Bake for another 20 minutes or until the cake is ready.
You can use the same basic recipe for apple, and also gooseberries. If you use the latter it is best to add the berries when the cake has baked, otherwise the berries will sink to the bottom of the cake.
Enjoy!

 

APRIL

While we are waiting for the spinach to grow..

Wilted nettle with garlic and lemon
from Anne Sofie Laegran 

IMG_4876

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.

 

MARCH

Beetroot, New Potato and Feta Salad
from Jane Robinson

Beetroot-potato-salad

Ingredients:
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!

 

FEBRUARY

Salsify or Scorzonera Gratin
from Rosy Naylor

IMG_0056

Ingredients:
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
25g Flour
35g Butter
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

beetroot-white-bean-dip

Ingredients:
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)

Janerecipe

Ingredients:
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.

 


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.