Page 10 - Simply Vegetables Spring 2021

Beetroot salad
Salad leaves or lettuce
such as Little Gem
Thyme leaves
French dressing
Cooked Beetroots 1 per person Nuts such as Brazil, hazel, walnuts etc. chopped 1
dessert spoon per person Cheese such as Fetta
or goats’ cheese about 20 gms per person,
cut into cubes
A few nasturtium flowers if available
Shred the lettuce put
into a bowl, add the
thyme leaves, toss with
the French dressing.
Arrange the salad on plates. Quarter the Beetroots and arrange on top of the salad.
Top with the cheese.
Scatter over the nuts.
Decorate with Nasturtium flowers.
French Dressing
1 tsp of French or Dijon mustard Salt and black pepper
60 mls Extra virgin olive oil
40 mls lemon juice
Put all ingredients into a small jar and shake well. Keeps well in the fridge.
From the Kitchen...
LINDA HARGRAVE FNVS and MARION NEDEN
Leek and Stilton Frittata
3 eggs
1 heaped tablespoon of chick pea flour approx. 30 Gms
250 gms of full fat Greek yoghurt 1 Leek or 2 if small, finely sliced 2-3 shallots finely sliced
60 gms of stilton cheese, grated Salt and pepper to taste
A little butter and oil for frying
Fry the shallots for a few minutes until just beginning to colour.
Add the leeks and stir well then add salt and pepper to taste. Turn heat to low, put lid on and leave to cook for about 10 minutes until softened.
Put the flour into a bowl add the eggs and seasoning, beat well with an electric whisk, add the yoghurt and continue whisking until well combined. Put the leeks into an oven proof dish lay the stilton cheese on top.
Pour over the egg mixture and bake in the oven at 180C for half an hour.
Serving suggestion: Chips cooked in the oven and peas.
Spiced Squash, Carrot and Lentil Soup
2 tbsp rapeseed oil
1 large onion
1 medium butternut squash (or similar), peeled and chopped
2 medium carrots, peeled and chopped 3 cloves of garlic, finely chopped
3cm piece of ginger, finely chopped
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
1 chilli, dressed Ed and chopped
100g red lentils
Approx. 1.2 litres vegetable stock
Serve with thick yoghurt or crème fraiche and chopped fresh coriander.
Heat the oil in a large pan and sweat the onion for a few minutes until they soften, add the squash, carrot, garlic and ginger. Crush the cumin seeds and coriander and add to the pot with the chilli, lentils
and stock. Cover a cook for about 25 minutes, stir occasionally. When soft, remove from the heat and blend, add more stock if it is too thick. Season well and serve with the crème fraiche and chopped fresh coriander.
10 Simply Vegetables
Sweet Crumble Topping
1 cup of porridge oat
1⁄4 cup muscovado sugar 1oz butter
1⁄2 cup walnuts
Whiz altogether in the food processor.
This can be used on any fruit, cook the fruit for a few minutes in the microwave, sweeten to taste with honey or sugar, top with the crumble topping cook in the oven 180°C for 15 -20 minutes.