|
Home
Profiles Free
Classifieds
Links
Poetry
Articles
Horoscopes
Inspiration
Gift Shop
Tasty Organic Recipes
With Jules Evans
POTATO
AND VEGETARIAN SAUSAGE GRATIN
Serves 4
6 large potatoes, peeled
1 large clove garlic
20 thin slices vegetarian sausage (Linda McCartney’s or Quorn)
pinch of chilli powder ( more if you like it really spicy)
250g Crème fraiche
60g mature cheddar
Salt, pepper.
METHOD
Slice the potatoes and boil in lightly salted water
until tender but not fully cooked.
Drain but do not rinse
Place in a bowl with the garlic, crème fraiche and sausage
Fold together gently then season well.
Layer this mix in an ovenproof dish and bake at 180 degrees C
For 15 minutes. Remove from oven, sprinkle the cheese evenly over the surface
And bake for another 10-15 minutes.
Serve hot with crispy salad or green vegetables.
___________________________________
BUTTERNUT OR PUMPKIN SQUASH SOUP
(This
recipe works well with most squashes, such as pumpkin,
you can combine both in equal quantities and follow the same method)
Serves 6
700gs Butternut squash
1 large onion chopped
125g butter
salt and pepper
150ml milk
150ml single cream
Cream and chopped Coriander leaves to garnish.
METHOD
Cut the squash into cubes
Heat butter in large pan, fry onions until soft,
toss in squash cubes and seasoning
Cook gently until pulpy.
Allow to cool
Liquidise with milk, add single cream.
Pour soup into a pan and heat.
Garnish with chopped coriander and a swirl of cream
_______________________________
CARROT, PARSNIP, POTATO AND SWEDE ROASTED WITH HERBS
Serves 4-6
125G (4oz) each of carrot, parsnip, potato and swede, peeled and cut into
wedges.
2 medium onions peeled and cut into quarters
1-3 cloves garlic chopped or crushed
3 tablespoons olive oil
1tbsp mixed, fresh, chopped herbs or 1tsp dried herbs
Salt and fresh ground pepper.
METHOD
Place
prepared vegetables in a bowl, add crushed garlic, olive oil, herbs and
seasoning. Mix well to ensure all vegetables have a good coating of oil and
herbs Place in oven 180 degrees C (350 F/ Gas 4) and bake for 25-35 minutes.
Stir once during cooking.
____________________________
MUSHROOM OR BROCCOLI STROGANOFF
Serves 4
2ozs butter or margarine
2tbsp olive oil
1lb mushrooms or broccoli, chopped
1tbsp brandy
1 red onion finely chopped
1tsp paprika
225ml ( 8 fl ozs vegetable stock
50g (2oz) coconut cream
150ml (5flozs) Crème Fraiche
1 tbsp chopped parsley.
METHOD
Heat half the butter and olive oil in a pan.
Saute mushrooms or broccoli until soft.
Add brandy and ignite. Remove from pan and set aside.
Melt remaining butter and olive oil in a pan, fry onion and paprika for 30
seconds.
Add stock and coconut cream.
Boil and reduce by one third.
Add Crème Fraiche and thicken.
Add mushrooms or broccoli and simmer
For five minutes until thick and creamy.
Sprinkle with parsley and serve with rice.
______________________________
SIMPLE CARROT CAKE
(American measures, just use the same mug or cup
throughout)
1 1/2 cups sugar
1 1/2 cups sunflower oil
4 large eggs
2 cups self-raising flour
2tsp bicarbonate soda
2tsp cinnamon
1tsp salt
3 cups carrots, grated
1/2 cup chopped, mixed nuts
1tsp vanilla essence.
TOPPING
200g Crème Fraiche, 1 tbsp orange juice.
METHOD
Preheat oven to 180 C (350F/ Gas 4.
Mix together sugar and oil.
Add eggs and beat well.
Add sifted dry ingredients and mix in.
Add carrots, nuts, vanilla essence.
Line a large tin (11” square) with foill and pour the mixture in.
Bake for approx 50 minutes until firm and golden brown.
For the topping combine the Crème Fraiche and orange juice
And spread over cooled cake.
______________________________________
DUKE OF CAMBRIDGE TART
125g
(4ozs) shortcrust pastry.
125g (4ozs) raisins.
50g (2ozs) Glace cherries, chopped.
75g (3ozs) butter or margarine
75g (3ozs) caster sugar.
2 egg yolks, beaten.
2tbsp rum or brandy
METHOD
Preheat oven to 190C ( 375F/ Gas5
Line an 18cm (7”) pie dish or tart tin with shortcrust pastry.
Prick with fork and blind bake for about 10 minutes.
Cover raisins with cold water, bring to boil.
Allow to stand for five minutes then strain.
Put raisins and cherries in the lined pie dish.
Melt butter or margarine in a pan with sugar and bring to the boil.
Remove from heat and add egg yolks and rum or brandy.
Pour over the raisins and cherries and bake for about 40 minutes.
Serve with fresh cream, Crème fraiche, or ice cream.
_____________________________________
Recipes printed courtesy of
THE BOXING CLEVER COOKBOOK
by Jacqui Jones and Joan Wilmot:
ISBN 0 – 9543891-0-7
All Photos by Ed Evans © Jules & Ed
Evans
|