Chard with Garlic and Lemon

 

My neighbour is a brilliant gardener, which is lucky for me as she often gives me gifts of vegetables. At this time of year she brings round bags of chard. I love chard but the mainstream supermarkets rarely sell it. One place that does is veg box firm Riverford in Devon. I tried this recipe of theirs yesterday and it was delicious - fresh and zingy.

 Chard with Garlic and Lemon

Serves 2

Chard is best when the stalks and leaves are cooked separately. Always add the lemon just before serving as it will discolour the greens after prolonged contact. No lemon? A splash of good quality wine vinegar will work well.

Ingredients
1 head of chard
2 garlic cloves, finely chopped
1 lemon

Method
Step 1
Remove and discard the chard root. Strip the leaves from the stalks, washing both parts of the veg. Chop the stalk into small ½ cm dice. Roughly slice the leaves.
Step 2
Heat 2 tablespoons of olive oil in a pan and gently fry the stalks for 8 minutes, until they have begun to soften. Add the garlic and fry gently for 1 minute before adding the leaves to the pan. Cook on a medium heat until wilted and tender; about 5 minutes, then season with salt and pepper.
Step 3
Finish with a good squeeze of lemon juice to taste.

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Speck, Watercress and Melon Salad

 

 

As we celebrate some glorious weather, here's a colourful and tasty Nigel Slater salad to get those tastebuds tingling. In place of speck (the Italian cured home), you could use smoked bacon or pancetta.

Speck, Watercress and Melon Salad

serves 2

Ingredients

half a large Charentais melon - chilled
watercress - 1 bunch
sherry vinegar - 1 tbs
walnut oil - 1 tbs
olive oil - 1 tbs
flat leaf parsley - 1 small bunch
speck - 8 thin slices (smoked bacon or pancetta)

Method

1. Scoop the seeds from the melon, slice away the skin and cut the flesh into six thin slices. Divide between two plates.
2. Wash the watercress, remove the tough stalks, then tuck it in among the melon. Mix the sherry vinegar with the walnut and olive oils and a little salt and pepper, then chop the parsley leaves and stir them into the dressing. Dress the melon and watercress. Lay the slices of speck over the melon and serve immediately.

 

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Spiced Root Vegetable Soup

 
 

It's cold; it's dreary. Most of us are locked down and in desperate need of some winter cheer. What better way to warm up a chilly day than with a big bowl of tasty soup.

Here's one made with seasonal winter vegetables, packed full of goodness and easy on the pocket.  So much better and cheaper than bought soups. You can increase the quantities and freeze the leftovers.

Serves 4
 

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 sweet potatoes, chopped
2 carrots, chopped
2 parsnips, chopped
1 red chilli, roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
425ml milk
100g Greek yogurt or sour cream (optional)
1 tbsp coriander leaves, chopped

Method

1. Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.

2. Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.

3. Ladle into bowls. If desired serve with sour cream or Greek yogurt. Sprinkle of chopped coriander.

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Cheese And Onion Rolls

Here's a great vegetarian recipe, ideal for a snack, picnic or buffet.

I used Quicke's Mature Cloth-bound Cheddar but you can substitute any strong Cheddar.

Cheese and Onion Rolls

 Ingredients

For the pastry
300g plain flour, plus extra for dusting
1 tsp mustard powder
pinch cayenne pepper
200g block of butter, very cold

For the filling
2 medium potatoes
30g butter
2 large onions, sliced
few thyme sprigs, leaves picked
½ tsp English mustard
200g extra mature cheddar, grated
handful gherkins or pickled onions (or a mixture), roughly chopped


Method
To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.

Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until
foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they’re completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in
the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.

Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.

Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg.  Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold.



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Leeks: Riverford Rarebit

LEEKS are in season at the moment and my brother dropped by to give me half a dozen.  I was delighted and set about making a big saucepan of Leek, Potato and Bacon Soup. This is a real winter warmer - tasty, substantial and filling.

I still had some leeks left over so for a delicious lunch the next day I rustled up Riverford Rarebit, one of my favourite dishes, the recipe for which I found on the Riverford Organic Farms website. Take a look - there are lots of wonderful recipes there.

Riverford Rarebit

Ingredients

A little oil for frying, e.g. vegetable or sunflower

3 leeks, finely chopped

2 skinless chorizo sausages, diced (the skins will peel off if you dip the sausage in cold water)

4 slices of sourdough, workers white, or malted bloomer bread

Method

In a frying pan with a little oil (you won’t need much as the chorizo will provide some fat) sauté the finely chopped leeks and a couple of diced skinless chorizo.

Toast four slices of workers white, malted bloomer or, even better, sourdough and place on a baking tray. Cover with finely sliced strong, dry cheddar. Slicing seems to work better than grating.

Put in a hot oven or under a not too fierce grill until the cheese has melted.

Spread on the leek and chorizo combo and grill/bake for another five minutes.

If you are the proud owner of anything akin to a George Foreman Grill you can scoop some of the crumb out of a bap and replace with the mix. Give it five minutes with the lid down for a crunchy panini/toastie.

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Ratatouille à la Nicoise

I'm not a vegetarian but I often eat a vegetarian meal. This recipe is one I come back to again and again. It's from Jane Grigson’s Vegetable Book. Jane, to my mind, is unsurpassed when it comes to the cooking of vegetables. This is a lovely recipe but I don't always keep strictly to it. You can adapt according to the vegetables you have available. It can be eaten hot or cold.  

Ratatouille à la Nicoise 

Serves 8-10

Ingredients
500g aubergines
500g courgettes
500g
salt
500g tomatoes, skinned
2-3 sweet peppers 2-3
2-3 onions large, sliced
4 tbsp olive oil
2 large cloves garlic, chopped
pepper, sugar, vinegar to taste
¼ tsp coriander seeds, crushed
fresh basil or parsley leaves

Method
Slice the aubergines and courgettes. Put them in a colander, sprinkle with a teaspoon of salt and leave for an hour to drain. Pat them dry with kitchen paper. Chop the tomatoes roughly. Remove the stalks and seeds from the peppers and cut them into strips.

Cook the onion slowly, without browning it, in the olive oil with the garlic. As it softens, add the aubergines and peppers. Cover and simmer for 20 minutes. Put in the tomatoes and courgettes. Season with salt, pepper, and a little sugar and vinegar if the tomatoes lack flavour as they often do. Cook steadily without covering the pan until all wateriness has disappeared – about 50 minutes. Ten minutes before the end, add the coriander. The vegetables should retain a certain identity, so do not crush them to a puree, although they should be stirred vigorously from time to time. Serve hot or cold, sprinkled with basil or parsley.

Jane Grigson's Vegetable Book

 The Daily Mail described this book as, 'A reference bible...inspirational in the way that it opens up new possibilities for vegetables.'

It is the definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. Jane gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.

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Scotch Eggs

With the summer holidays here, many of us will be packing up a picnic and heading for the beach or countryside. For a special touch, try making these absolutely delicious scotch eggs.

The scotch egg - created by Fortnum and Mason of Piccadilly in 1738 - is ideal picnic or salad  fare - or with chips and mushy peas if you're staying at home! Homemade scotch eggs are far superior to those rubbery items offered up by the supermarkets and they aren't difficult to make.

Here's a Delia Smith recipe.

Scotch Eggs

Ingredients

4 eggs
1 small egg, beaten
8 ounces top quality sausage meat
2 spring onions, finely chopped
1 teaspoon fresh thyme, finely chopped
3 teaspoons snipped chives
1 tablespoon parsley, finely chopped
1 pinch mace (optional)
seasoned flour, for dusting and coating
toasted breadcrumb
oil, for frying
salt & freshly ground black pepper

Directions
Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.

Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.

Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the centre of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.

Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread - if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown colour. Drain on crumpled silicone paper (parchment), or paper towels.
Serve warm or cold.

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Courgette And Bacon Fritters

I have plenty of courgettes at the moment, thanks to generous friends and family. Here's one recipe that we all love. It's ideal for any meal of the day - serve it at breakfast with a poached egg, for lunch with cold meat and a salad or for dinner as an accompaniment to a variety of meals.

Courgette And Bacon Fritters

(Makes 12)

Ingredients

Olive oil, to fry
8 smoked streaky bacon rashers, finely sliced
175 g (6oz) self-raising flour
175 g (6oz) ricotta cheese
125 ml (4fl oz) milk
2 medium eggs, lightly beaten
2 medium courgettes, trimmed and coarsely grated
50 g (2oz) broccoli florets, finely chopped
4 tbsp freshly chopped chives

Method

Heat a little olive oil in a large non-stick frying pan and cook the bacon until golden and crisp. Set aside.

Put the flour into a large bowl, then mix in the ricotta, milk and eggs to make a smoothish batter. Next lift up handfuls of the grated courgette over the sink and squeeze as hard as you can to get rid of excess moisture then stir into the batter.

Next stir in the broccoli, chives, the cooked bacon (set pan aside to use later) and plenty of seasoning.

Give the pan a wipe, add a little olive oil and return to a low-medium heat. Add large spoonfuls of the batter (spacing apart, cook in batches) - spreading slightly to level. Cook until golden on the bottom (about 4min) then flip and continue to cook for a further 4min or until both sides are golden. Lift on to a plate, cover with foil and keep warm while you cook off the rest of the batter.

* These are freezable. Allow to cool. Stack the fritters, dividing them with squares of baking parchment. Freeze in a freezerproof bag or box for up to 2 months. To serve, reheat in a single layer on baking sheets in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot. 


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Summer Salads

I hope you've been enjoying the warm weather. It's been glorious here in Devon and we've taken the opportunity to eat in the garden as much as possible. Salads are, of course, always popular when the sun is shining and they go well with anything you may have cooked up on the barbecue. 

Below I have added a few of my favourites. I haven't given quantities as it's all a matter of personal taste. These are merely ingredients that go well together. Add your favourite dressing and you're away!

Chicken, Walnut and Apple

Mixed salad leaves, plus cooked chopped chicken, sliced apple¸ and half a small tin of butter beans (add fresh coriander and spring onions – optional). Sprinkle walnuts.

Goat's Cheese, Beetroot and Mint

Mixed salad leaves plus sliced goat's cheese or Halloumi, sliced cooked beetroot (preferably not pickled) and fresh mint leaves (add few cooked or soya beans – optional).

Smoked Salmon, Lentil and Avocado

Mixed salad leaves, half an avocado sliced and smoked salmon with lots of lemon and black pepper. Serve on lentils with a little horseradish plus mayonnaise.

Smoked Mackerel, Fennel and Grapefruit

Add to salad leaves smoked mackerel fillets, sliced fennel and grapefruit slices - and serve on some ready cooked quinoa if you like.

Aubergine and Hummus

Mix cooked aubergine, olives with sliced beef tomatoes and rocket. Add marinated or fresh peppers and a scoop of hummus (homemade with coriander or basil ideally) – serve with pine nuts.

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Squash Bolognese

 

 Squash Bolognese

 

IT'S NewYear so my thoughts have turned to dropping a few pounds (OK, lots of pounds!) and getting fit. Have you been watching celebrity chef Tom Kerridge on TV? He lost a massive 12 stone - he was 30 stone to start with - by giving up the booze, cutting the carbs and exercising more. Sounds a sensible regime.

Cutting carbs can be hard if you love your pasta. But I have found one way to do it fairly painlessly. My sister gave me a spiralizer for Christmas and I have been spiralizing everything - better not stand still for too long in my kitchen or you'll end up in a salad!

Spiralized courgettes (courgetti) or butternut squash (boodles) make a perfect base for pasta dishes. If you really can't give up pasta completely, replace half the pasta with courgetti or boodles. You don't have to have a spiralizer - you can use julienne veg or shave ribbons with a peeler.
 
Below is a very simple, low calorie bolognese recipe from Slimming World. Use a mound of spiralized vegetables as a "spaghetti" base. I used boodles which I placed on a baking sheet, drizzled with olive oil, and sprinkled with salt and pepper and a few dried herbs (I used an Italian herb mix). Toss these ingredients, spread them out and bake in the oven for 10 to 12 minutes at 200C.  

Bolognese Sauce

Serves 4
Ingredients
Low calorie cooking spray
2 shallots, finely chopped
2 garlic cloves, crushed
350g lean beef mince (5% fat or less)
225g button mushrooms, thinly sliced
1 x 400g can chopped tomatoes
280ml beef stock
1 level tbsp Worcestershire sauce
Salt and freshly ground black pepper

Method
1. Spray a pan with low calorie cooking spray and cook the shallots and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.
2. Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock and Worcestershire sauce. Season lightly and bring to the boil. Reduce the heat and simmer for about 15
minutes until reduced and thickened. Check the seasoning.

Divide your boodles between four plates and top with the bolognese sauce.


Here's a wonderful spiralizer which has received excellent reviews.

 

More details about this spiralizer HERE.

To take a look at lots more spiralizers, click HERE and put SPIRALIZER in the search box.



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Wensleydale Tarts and Purple Sprouting Broccoli

SPRING is here and the weather is improving. Among the best ingredients in April is purple sprouting broccoli and here's a lovely, tasty recipe from Delicious Magazine.

Wensleydale Tarts and Purple Sprouting Broccoli

    Serves 6
    Takes 25 minutes to make, 35 minutes to cook, plus chilling and cooling
   
Ingredients

    12 small spears of purple sprouting broccoli
    2 tbsp olive oil
    2 banana shallots, finely sliced
    3 large free-range eggs and 2 yolks, beaten
    250ml double cream
    150g wensleydale, grated
    35g cream cheese
    Green salad to serve

For the pastry

    300g plain flour, plus extra for dusting
    80g shelled walnuts, whizzed in a food processor until finely ground
    ½ tsp fine salt
    120g chilled unsalted butter, cubed
    Finely grated zest of 1½ lemons
    1 medium free-range egg yolk
    2 tbsp ice-cold water

Method

1. To make the pastry, put the flour, ground walnuts and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs.
2. Add the lemon zest and egg yolk, then pulse, gradually adding the water until the mixture just comes together. Tip out on to a lightly floured surface, bring together with your hands, then knead briefly. Shape into a disc, wrap in cling film, then chill for 15 minutes.
3. Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and use to line 6 x 12cm fluted tart tins (see tip), pressing the pastry right down into the tins and into the sides. Chill for 10 minutes.
4. .Line the tarts with baking paper and fill with baking beans or rice, then blind bake for 15 minutes. Remove the paper and beans/rice, then bake for 5-10 minutes more until golden. Remove from the oven. Reduce the oven to 180°C/fan160°C/gas
5. Meanwhile, blanch the broccoli spears in salted boiling water for 3 minutes, then drain and refresh in ice-cold water. Heat the oil in a pan and gently fry the shallots for 10-12 minutes until very soft and golden.
6. Whisk the eggs, yolks, cream, wensleydale and cream cheese in a jug, then season. Divide the shallots equally among the cases. Divide the broccoli spears, broken into smaller florets, among the tart cases, then pour over the egg mix. Bake for 20-25 minutes until golden and just set.
7. Take out of the oven, allow to cool for 5 minutes, then remove from the tins and cool to room temperature. Serve with a few green salad leaves.

Tip: When lining the pastry cases, let the excess pastry hang over the sides. This stops the cases shrinking. After blind baking, trim off the excess with a serrated knife before you add the egg mixture.
   

You can freeze the finished tarts. Reheat in the oven from frozen for 15-20 minutes.
  

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Hot and Sour Egg Drop Soup

IT'S World Egg Day. I love eggs. They are so versatile and so quick and easy if you want to rustle up a snack. What could be better than boiled eggs and soldiers? Then there are all the recipes that require eggs, including quiches, omelettes, frittatas, cakes, pancakes and mayonnaise - the list is endless.

To honour World Egg Day, here's a slightly more unusual recipe from The Incredible Edible Egg website. It is incredibly quick to cook. However, you might want to use your own broth, rather than canned.

Hot and Sour Egg Drop Soup

Serves 4

Ingredients

2 cans  (14-1/2 oz. each) ready-to-serve chicken broth
1 can (8 oz.)  sliced bamboo shoots, drained
1 cup  shredded carrots
1 cup  frozen peas
1 can (4 oz.)  sliced mushrooms, drained
1/3 cup  rice wine vinegar
1 tbsp.  soy sauce
3/4 tsp.  pepper
1/4 cup  cold water
2 tbsp.  cornstarch (cornflour)
4  eggs, well beaten

Method

Combine broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
Mix water and cornstarch (cornflour) in small bowl until dissolved. Slowly stir into hot soup. While gently stirring soup, slowly pour in eggs. Remove from heat immediately and serve.



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Butternut Squash Soup

There's a definite chill in the air now and my thoughts have turned to warming soups with crusty rolls. Making soup can be about as easy or complicated as you like to make it. There is plenty of butternut squash in the shops at the moment and they make a wonderful soup. Some days I don't have a lot of time but here's a video of a tasty and healthy recipe using just five ingredients.


Warming soup recipes to nourish the soul, and help use up all those extra vegetables .







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Runner Beans Bonanza

PERSONALLY, I like my runner beans simply steamed and seasoned but if you have a glut you may be looking for some different ways of cooking them.

Here are a few fancy pants and simple recipes!

Runner Bean Ratatouille

This tasty ratatouille is by Riverford Organics. They have lots of great recipes on their site at www.riverford.co.uk

Ingredients

400g runner beans, topped, tailed and stringed
3 tbsp olive oil
1 onion, finely sliced
6 large tomatoes or 1x 400g tin tomatoes
1 tsp sugar
1 bay leaf
2 garlic cloves, crushed or finely chopped
3 sprigs thyme

Method

If using fresh tomatoes, peel them by cutting a cross in the skin at one end and plunging into a pan of boiling water for 1 minute, until the cut skin starts to peel back. Remove from the water, peel and roughly chop.

Slice the runner beans diagonally into long strips about 1cm wide.

Heat the oil in a heavy saucepan. Add the onions and sweat until translucent and beginning to soften.
Add the beans, tomatoes, garlic, sugar and herbs.

Cover and simmer for 30-40 minutes until the beans are soft and the sauce is thick – if it is still thin, remove the pan lid and bubble until it reaches the right consistency.

Serve warm or at room temperature.

Garlicky Runner Beans

This is so simple. Fry some crushed garlic and red onion in olive oil until the onions start to caramelise.  At this stage you can some diced pancetta if you want to. Add prepared beans and fry until they start to turn tender but are still crisp. Season with salt and fresh ground pepper. The proportions are up to you. I use two garlic cloves and one onion to two big double handfuls of prepared beans.

Italian Runner Bean Salad

You don’t have to cook runner beans. They are perfect for a salad. Slice up young and tender prepared beans, add  pecorino or parmesan cheese to taste. Then add your favourite Italian dressing. Here’s a basic dressing recipe:

Ingredients

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Method

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.

Thai Chicken and Runner Bean Salad

For something more exotic and very tasty, this chicken and salad recipe ticks all the boxes. 

Ingredients

200g runner beans
1 red chilli, halved and finely sliced   
2 shallots, finely sliced
1 lemongrass, finely sliced
2cm piece ginger, shredded
2 cooked, skinless chicken breasts
small bunch mint leaves
large bunch Thai basil or coriander
1 lime cut in wedges to serve
 steamed jasmine rice
Coconut dressing
100ml coconut cream
1 garlic clove, crushed
3 tbsp fish sauce
1 tsp sugar
juice 1 lime
1 bird's eye chilli, finely diced

Method

String runner beans. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.

Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.




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Mason Jar Meals

If you're trying to lose weight and/or need a quick easy lunch to take to work, have a go at making Mason Jar Salads. These are basically salads in a screwtop jar which you can make in advance and store in the fridge. They will keep for three to seven days, depending on ingredients.

The principle is the same for whatever ingredients you use:

Layer One: Dressing goes on the bottom, so pour that in first.
Layer Two:  Next add any proteins or grains you want so they can absorb some of the dressing and provide a buffer for the next additions.
Layer Three: On top of those chunky foods, add in chopped veggies, fruits, cheeses, nuts, and anything else you want in your salad.
Layer Four: Lastly, add a handful or two of your greens of choice.

This is the basic recipe but there may more or fewer layers and different ingredients - it's all so flexible.

Here are a few recipes to get you started.

Mango and Greens Chicken Salad

Ingredients (per jar)

1 tablespoons honey mustard dressing
1/2 cup cooked chicken, cooled and diced
1/2 cup cooked green beans, cooled and cut into 1″ long pieces
1/2 cup mango, peeled and diced
1/4 cup avocado, peeled and diced
1 tablespoon toasted and chopped almonds or walnuts
1-2 handfuls of mixed greens or baby spinach

Method
1. Stack all the ingredients into your jar, starting with the salad dressing and ending with the greens. Store in the refrigerator for up to 3 days.
2. Pour salad onto a plate or into a bowl, then mix, eat, and enjoy!

Greek Salad

Layered them from the bottom up:
1. lemon vinaigrette
2. raw zucchini
3. kalamata olives
4. chickpeas
5. red onions
6. crumbled feta cheese
7. tomatoes
8. pine nuts
9. romaine hearts and baby spinach

Keep in mind these are versatile so you can swap anything you don’t like for something else or leave it out entirely.




 If all this sounds terribly healthy, then have a go at this breakfast Mason Jar recipe! Cook in a microwave.

Bacon And Eggs In A Mason Jar

Ingredients

2 raw eggs
fresh spinach
grated cheese
cooked bacon
seasoning

Instructions
Mix eggs, salt & pepper, spinach and cheese together in a bowl
Pour mixture into a mason jar
Cook in microwave for one and half or two minutes (checking often)
The egg mixture will puff up during cooking but deflate when out of the microwave, so don't freak out if you see it rise higher than the jar.
Top with some additional cheese and bacon crumbles

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Gratin of Chard and New Potatoes

My lovely neighbour, who is a brilliant gardener, dropped in a big bag of chard yesterday.  I love chard but it's not widely available in my neck of the woods so this was a real treat. Young leaves can be eaten raw in salads but the bigger leaves are tough before they are cooked.

My brother had given me some new potatoes so I rustled up this tasty Sophie Grigson recipe.

Gratin of Chard and New Potatoes

Ingredients

5 tbsp olive oil, plus extra for greasing450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
400g/14oz new potatoes, scrubbed, boiled until just tender, drained and sliced
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated

Method

Preheat the oven to 190C/375F/Gas 5.

Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.

Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.

Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.

Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.

Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.

Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.

There are lots more delicious Sophie Grigson recipes here.


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Home-Baked Chicken Nuggets

Forget those chicken nuggets you buy in the supermarket, here's a quick and tasty option that you and the kids will love.  Serve skewered on cocktail sticks with dips or on a plate with chips or salad - whatever takes your fancy!

 Home-Baked Chicken Nuggets

Serves: 6
Preheat oven to 200 C / Gas mark 6.

Ingredients

    3 skinless, boneless chicken breast fillets
    125g dried breadcrumbs
    1 teaspoon Italian dried herbs
    1 teaspoon dried thyme
    50g grated Parmesan cheese
    1 teaspoon salt
    100g butter, melted

Method

Cut chicken breasts into 3 to 4cm size pieces. In a medium bowl, mix together the breadcrumbs, dried herbs, cheese and salt. Mix well. Put melted butter in a bowl or dish for dipping.
    Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place well-coated chicken pieces on a lightly greased baking tray in a single layer, and bake in the preheated oven for 20 minutes.

Recipe from http://allrecipes.co.uk where there are lots of ideas for family meals.


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Asparagus Salad with Avocado Dressing

THE asparagus season is nearing the end so take advantage of it while you can. Traditionally, the season runs from St George's Day (April 23) until Midsummer's Day (June 21) so  you should still have a couple of weeks to buy fresh British asparagus, or you may be savvy enough to be growing your own!

This salad is fresh and delicious and you don't even have to cook the asparagus as it is shaved into ribbons. It makes a lovely starter or part of a light lunch.

Ribboned Asparagus Salad with Avocado rdessing

Serves 4


Ingredients

800g asparagus
1 cucumber
16 cherry tomatoes
100g flat-leaf parsley
20g parmesan, freshly grated
For the dressing
3 tbsp olive oil
3 tbsp lemon juice, freshly squeezed
½ ripe avocado, stone removed
Salt and black pepper

Method
1 Snap off the tough ends of the asparagus. Using a vegetable peeler and starting from the bottom end of the asparagus, shave upwards to create thin ribbons. Place all the ribbons in a large serving bowl.
2 Slice the cucumber lengthways and cut into bite-size pieces. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.
3 Place the dressing ingredients in a blender and blitz until creamy. Add a dash of oil or water if necessary. Dress and toss the salad so it's evenly coated.
4 Top with parmesan shavings, then serve.


Recipe via The Guardian supplied by David Frenkiel and Luise Vindahl of greenkitchenstories.com



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Ramiro Peppers

Ramiro peppers are a sweet variety of the common pepper. They are slightly smaller and pointed and are ideal for salads or grilled or stuffed.

Here's a recipe from Riverford Organic Farms that's ideal for a starter or a light lunch.

Ramiro Peppers Stuffed With Mozzarella and Pesto

Serves 2

Ingredients

2 ramiro peppers
100g mozzarella, sliced
2 tbsp pesto verde
olive oil

Method

Preheat the oven to 180˚C. Place the peppers under a hot grill for 10 mins, turning occasionally, until the skin is blackened in places, but not all over.

Remove from the grill and leave to cool.

Make a slit in the cooled peppers from top to bottom, taking care not to slice through both sides. Open them out a little and, taking care not to tear the pepper, remove the seeds. Fill the peppers with the mozzarella and pesto. Season with salt and pepper.

Drizzle with olive oil. Roast in the oven until the mozzarella has melted.

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Cheesy Pasta

When making a pasta and sauce dish, cook a bit extra. Layer the leftovers, adding a cheese layer, in a dish which is suitable for freezing and cooking. Grate cheese over the top. Cover tightly and freeze.
When you've run out of ideas or ingredients for dinner, heat through in a preheated oven for 35-40 minutes until the top is bubbling.

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