Page 18 - ALG Issue 3 2019
P. 18

 Greek green beans with tomatoes
GLUTEN FREE AND VEGAN
 My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it, as I would have much rather been playing with
my friends. Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.
Serves 6
olive oil
1 large onion, finely chopped 3 medium tomatoes,
sliced into eights 500g French beans, topped and tailed
1 tsp dried oregano or
1 tbsp fresh, finely chopped
salt and pepper juice of 1 lemon fresh parsley
Heat 2-3 tablespoons of olive oil in a large frying pan. Add the onion and cook until turning translucent. Add the chopped tomatoes and simmer for 5 minutes.
Add the French beans and oregano, and season with salt and pepper. Cover and simmer until the beans are tender, about 8-10 minutes. Remove from the heat and finish with freshly-squeezed lemon juice. Garnish with fresh parsley.
 cooking
with Erin
Erin is a chef and teacher based in Stroud. Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
 Spinach gnocchi with cherry tomato ragù
For the gnocchi
 VE
Gnocchi has a tainted reputation due to the prepackaged varieties available in the supermarket. They are bland and very stodgy. Freshly made gnocchi should be light and fluffy like little
      Freshly
made pillows. If you’re not a fan of gnocchi
gnocchi should be light and fluffy like little pillows
and have never tried it freshly made, give it a go, you will be pleasantly surprised.
Gnocchi can be served as is, with a sauce of choice, or it can be pan fried in a bit of oil or butter until browned before topping with sauce, such as the fresh cherry tomato and basil ragù recipe on the next page.
Gnocchi also freezes well and can be cooked from frozen. Simply place the shaped gnocchi on a floured tray, put the tray in the freezer, and bag up when frozen to cook when ready. The cooking time may be a minute or two longer, but when it floats, it’s done.
Serves 8
300g fresh spinach 500g potatoes 200g pasta flour
     18 Allotment and Leisure Gardener





































































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