Vegetable Recipes

To make this recipe you will need:

• 500g Beetroot
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp soft brown sugar
  flour, for rolling
• 500g puff pastry 
• 100g Feta Cheese

And here’s how to do it…

STEP 1

Heat oven to 200C/180C fan/gas 6. Place the beetroot on a baking tray and cook in the oven for 45 minutes.

Once cool, Peel off the skin and slice into 1 cm thick slices.

In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar and season well.

Then neatly place the veg so that they cover the surface of the tart tins. Cover with foil and cook in the oven for 25 mins.

STEP 2

Roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your tart tins.

Carefully take the tart tins out of the oven, remove the foil and put the pastry on top, tucking it in all around the edges, then return to the oven and bake for 30 mins.

STEP 3

Remove from the oven and carefully flip the tarts onto a serving plate.

Add some crumbled feta cheese and some chopped basil.

To make this recipe you will need:

500g Heritage Tomatoes

A garlic clove

Good glug of olive oil

Drizle of balsamic vinegar

50g fresh basil

Sea salt and black pepper

Sourdough loaf

And here’s how to do it…

1. Slice the heritage tomatoes, tear up the fresh basil, and grate the garlic clove.

2. Mix together with a drizzle of olive oil, balsamic vinegar, and season.

3. Slice 4 pieces of sourdough, drizzle with a little olive oil and toast in a hot frying pan.

4. Pile the tomato mix on top of the toasted sourdough and you are ready to serve.

ENJOY XX

To make this recipe you will need:

• Approx 100g of tomatoes per person with a mix of colours and varieties
• Olive oil
• Balsamic vinegar
• Fresh basil - about 3/4 leaves for every 100g
• Salt and pepper

And here’s how to do it…

1.Slice the tomatoes in to rounds and layer in your dish. Use the different sizes and colours to create a colourful plate.

2. Tear the basil leaves and scatter over the tomatoes.

3. Drizzle with oilve oil and balsamic vinegar, and season with sea salt and black pepper.

Fantastic served alongside other summer salads. 

ENJOY XX

Image by Ben Dearnley from taste.com.au

To make this recipe you will need:

• A cucumber - thinly sliced
• 300g green beans or runner beans
• A small onion - thinly sliced
• Dill and chives - a few sprigs/leaves of each
• Mustard
• Lemon
• Salt & Pepper
• Red or white wine vinegar
• Olive Oil
• Honey or a pinch of sugar
• Walnut sauce (optional)

And here’s how to do it…

1. Put the cucumber in a bowl and lightly salt. Put in the fridge and leave for a least 10 minutes..

2.  Prepare the beans - for green beans cut in half or runners in to strips.

3. Blanch the beans until just cooked and then put them in ice water to stop cooking.

4. Chop up your herbs

5. Drain the excess water off the cucumbers. Add the onions along with half a teaspoon mustard, a squeeze of lemon, a pinch of sugar or a teaspoon of honey, a tbsp of vinegar, a drizzle of olive oil and the herbs.

6. Put in the fridge to chill for at least 10 minutes then drain off any excess liquid. 

7. Mix in the blanched green beans along with a teaspoon of walnut sauce if using. Chill until ready to serve.

This salad goes perfectly alongside boiled new potatoes, tomato salad and coleslaw served with quiche for a delicious summer dinner.

ENJOY XX

Thanks to https://www.loveandlemons.com/cucumber-salad/ for the picture and the recipe inspiration.

To make this recipe you will need:

• 3 large courgettes, sliced into long strips (or use a vegetable peeler);

• 2 tbsp olive oil

• 1 tbsp fennel seeds

• 150g streaky bacon, chopped (if using)

• 1 large fennel bulb, finely sliced

• 200g soft goat’s cheese, crumbled

• Juice of ½ lemon

• 3 tbsp extra-virgin olive oil

And here’s how to do it…

1. Toss the courgettes in a bowl with the olive oil and fennel seeds and leave for 10 minutes. Heat a griddle pan and cook the courgettes for a few minutes each side until tender.
2. Meanwhile, in a frying pan, dry-fry the bacon until crispy, then drain on kitchen paper. Place the fennel in a large bowl and mix with the warm courgettes, bacon and goat’s cheese.
3. Mix the lemon juice with the extra-virgin olive oil, season and drizzle over the salad. Serve the salad with crusty fresh bread.

Delicious Magazine, June 2009

To make this recipe you will need:

• 6 big handfuls of mixed greens, leaves and herbs

• 2 large cloves of garlic, peeled and sliced

• Juice of 1 lemon

• Extra virgin oilve oil

• Sea salt

• Ground black pepper

This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.

TO MAKE:

1. Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard.

2. Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.

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