Page 13 - Simply Vegetables Autumn 2023

Tomato and Fennel Salad With Tangerine Vinaigrette
1 small Beef Tomato 2 Green Tomatoes 2 Yellow tomatoes 12 to 16 Cherry Tomatoes
1 small Red Onion 1 small Fennel bulb Dill
Salt
Pepper
Vinaigrette
Juice of 2 or 3 Tangerines
5 tbsp of Olive oil
1 tbsp of Honey
1 tsp of Dijon Mustard
Slice all the tomatoes varieties and thinly cut the red onion and fennel. On a plate, alternate the different slices of tomato, adding both the red onion and the fennel. Season with salt and pepper.
Mix the tangerine juice, olive oil, mustard and honey until well incorporated.
Dress the salad with the tangerine vinaigrette adding the dill roughly chopped. Ready to
serve.
Orange and Potato Drizzle Cake
By Marion Neden
Approximately 350g floury potatoes, peeled, cooked and mashed.
200g butter, at room temperature 150g caster sugar
1 tsp vanilla extract
175g ground almonds
4 large eggs
2 level tbsp baking powder
Juice and grated zest of two oranges Grated zest of 1 lemon
3 tbs granulated sugar
Preheat the oven to 180°/170°C fan / gas 4. Grease and line a 20cm round deep cake tin.
Beat the butter, caster sugar together until light and fluffy. Gradually beat in the eggs and vanilla extract, then mix in the ground almonds, baking powder, mashed potato, orange, and lemon zest (not the juice).
Spoon into the tin and level the surface. Bake in the oven for about 45 minutes until firm and a skewer comes out clean. (If it is getting too brown then cover with a piece of parchment).
Leave in the tin for about 10/15 minutes.
Meanwhile put the orange juice into a pan and bring to the boil. Reduce by about half, then add the granulated sugar. Leave to cool for a few minutes, then pour over the top of the cake. Leave to cool for about 20 minutes then remove from the tin and leave to finish cooling on a wire rack.
Simply Vegetables 13