Vegetable Recipes

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Comment by Gary on September 26, 2009 at 4:34pm

Forgot to mention that the inner leaves of the pak choi are still very nice in a light salad when sliced with other leaves... lovely mustard flavour.

Comment by Gary on September 26, 2009 at 4:32pm

Pak Choi Parcels
Ok. This little recipe was kind of inspired by me not having many recipes other than stir fries to use my fantastic pak choi from the plot. Although I love stir frying I thought that there must be more you can do with it so I tried the following.

Using the outer leaves on a mature plant, pull them off the main plant so you have what looks like rather fat celery leaves, Give them a quick wash and pat dry, Fill the stem part of the leaves with a cheese of your choosing and fold the leaf part over the top to cover the stem then you wrap the whole thing in wafer thin ham or streaky bacon, drizzle with a little oil and place in the oven on a low heat for about 25-30 mins until tender.

The flavour is really mustardy when braised in this way.

Try it and let me know what you think.

Gaz.

Comment by Gary on September 6, 2009 at 9:25am

Ok Here's a very quick and easy Tomato Sauce Recipe.

In a Maslin or heavy sauce pan or place as many chopped tomatoes as you like with any herbs that you fancy if you fancy any at all (and that's the beauty of it... there is no set amounts of anything) place over the heat and bring to the boil then simmer until reduced as a guide I started with 9 litres and reduced to 7 litres. Season with salt and sugar to taste sieve into a bowl and let cool then freeze into portions ready for use.

Simple.

Comment by rhona on September 1, 2009 at 9:52pm

My neighbour introduced me to this one - another way of utilizing marrows. pumpkins etc

Çiçek Dolmasi (Stuffed Marrow Flowers)
Serves 4

Ingredients
1 bunch marrow flowers -remove the stems and the pistils from the flowers; wash & gently press onto a towel to dry
.
1 tablespoon vegetable oil
75-100 ml water

For the stuffing

150 gr rice, wash & drain
1 small onion, chop finely
2 medium tomatoes, peel and chop
1 tablespoon olive oil
Seasoning to taste
10-15 leaves of fresh mint,wash & chop
Sprig of greek basil, wash & chop

Mix the rice, onion, tomato, seasoning & mint together. Stuff the flowers carefully with a small spoon 3/4 full to allow rice to expand. Be careful not to tear the flowers. Fold the flower petals in without breaking them.
Put one tablespoon of cooking oil into a saucepan and place the pan on low heat. Place each flower into the saucepan by standing them next to each other.
Pour 100 ml of water into the pan and bring gently to boil. Cover & cook gently on low heat for 20 minutes until all the water has absorbed and the rice is cooked. Serve hot or cold.

Can use any dolmades recipe for the stuffing

Comment by Ian on July 28, 2009 at 9:27pm

Hi Gary,
this sounds like an incredibly easy picallili recipe. The one's I've used before always involved much more work. Thanks Gary.

Comment by Gary on July 28, 2009 at 7:48pm

Mustard Pickle

I Don't know about you guys, but I'm getting a glut of various veg at the moment and have found mustard pickle to be a very good way of relieving you of said veg.

I'm a cheapskate so I use sainsbury's basic malt vinegar at 13p a pint.

Here's a quick recipe for you to try:

2lb mixed veg Diced to the size you like,
1 pint malt vinegar,
2oz plain flour,
1 tbls mustard powder,
1 tsp turmeric powder,
4oz sugar,
2 pints wet brine* See Note Below.

* wet brine basically is 2oz salt per pint of water.

Place the diced veg in a bowl with the wet brine mixture and make sure the veg is completely covered in the brine. Leave for 24 hours.

Next day in a large saucepan blend the mustard,flour and turmeric with enough vinegar to make a paste. Bring slowly to the boil and gradually add the remaining vinegar and sugar stirring constantly until the sugar is dissolved then boil for another minute until thickened. Drain but don't rinse the veg and add to the saucepan and boil for one minute only to keep the veg crisp, cook long if you prefer a softer texture to your pickle.

Spoon into hot sterilized jars and seal with a vinegar proof lid and store for 2 months before eating.

If you don't have enough pickle to completely fill your jars, just place the partially filled jar in the fridge once cooled and eat as soon as possible.

This recipe works really well with a combo of runner beans and carrot. I've also tried courgette,carrot, shallots and swiss chard stalks with french beans.

Comment by rhona on July 11, 2009 at 11:13pm

Low calorie beetroot soup - quick & easy

vegetable stock
2 raw beetroots,
2 small onions
2 carrots
2 cloves garlic
4oz cooked beans
tin tomatoes
1 potato
any other veggies you fancy

sprig thyme
balsamic or wine vinegar to taste
salt pepper

Heat stock & add chopped vegetables
When cooked add cooked beans tinned tomatoes vinegar seasoning & liquidize

Heat soup & serve with - croutons, grated half fat cheese, or add yoghourt or creme fraishe with fresh bread

can be frozen for later use

Comment by Sarah on August 14, 2008 at 6:56am

Blackberry and apple pancakes
This makes a change from pies or crumble and is very quick and easy.
Apples
Blackberries
Pancakes
Sugar
Brandy or Pineau (optional)

Stew a couple of apples until nearly soft then add some blackberries. Add a splash of brandy or some pineau if you like and a tablespoon of sugar and heat slowly until the sugar has dissolved then cook for a few more minutes until the blackberries are soft but not mushy.
Serve wrapped inside warmed pancakes with creme fraiche or ice cream.

Comment by Sarah on August 14, 2008 at 6:55am

Spinach and bacon pasta
Spinach chopped
Onion finely chopped
Lardons (chopped bacon)
Olive oil
Garlic crushed
Dried chilli chopped
White or rose wine
Creme fraiche
Feta or blue cheese
Pasta

In a large frying pan cook the onion and lardons slowly in a little olive oil. Get the pasta on the go while the onion is cooking. Add the garlic and chilli to the onion along with a glass of wine, cook for a few minutes until the alcohol has disappeared. Add a little of the pasta water if very dry then add the spinach and cover for a few moments until the spinach has wilted, stir to make sure all spinach is cooked. Add some creme fraiche and stir in the cheese. When the pasta is cooked, drain and add to the spinach mixture making sure all the pasta is coated with sauce.
Equally good using courgette instead of the spinach.

Comment by Wingy on August 5, 2008 at 8:23am

Paul & Bernice Noll's Cucumber Relish

6 lbs cucumbers (8 cups chopped)
1 white onion (1 cup chopped)
10 medium green peppers (4 cups chopped)
1 tbsp turmeric
1/2 cup salt
1 tbsp mustard seed
1 tbsp cinnamon
1 tsp ground cloves
2 tsp allspice
2 cups brown sugar
4 cups cider vinegar

Method
Wash thoroughly all the vegetables.
Either chop all the veg finely or put through a grinder/food processor.
In large pan dissolve salt in 8 cups water, pour over the mixture. Add the turmeric. Stir well.

Cover and let sit for 3hrs.
After 3hrs, drain.
Cover with fresh water and let sit for 1hr. Drain.
Repeat once more with fresh water, drain after 1hr.
(These steps will flush the salt from the mixture.)

Mix together the vinegar, spices and sugar, and bring to a boil.
Pour over the drained vegetables.
Let the veg & vinegar mixture sit for 10-12 hrs.

After 10-12 hrs, bring veg mixture to a boil.
Ladle into hot sterilised jars.
(Leave 1/2" headspace, ensure liquid covers mixture.)
Put on lids securely, loosen by 1 1/4 turn.
Place in water bath (the water should cover the top of the jars by at least an inch).

Process in water bath for 10 mins.
(Time starts with full rolling boil with jars in the water.)

When processed, remove jars carefully and allow to cool completely.
Once cool, check each jar for a seal.
Remove rings and store.



This is Paul's website, where I came across his relish recipe. Its Step-By-Step is picture heavy so you can see exactly how to make it, the equipment you need and how to prepare them. I have to say, of all the cucumber relish recipes I have made, this is absolutely the best one... and it keeps. :)

http://www.paulnoll.com/Oregon/Canning/canning-relish.html

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