Page 10 - Simply Veg Issue 3 2019

Pasta bake
Serves 4
200 Gms Wholemeal Pasta twirls, Penne or similar
320 Gms Fresh or frozen spinach
Half cup pumpkin seeds
Half cup sunflower seeds
Mushrooms about 8-10
quartered.
1 medium red onion thinly sliced lengthwise
2 cloves garlic
100 Gms Cream cheese such as Mascarpone
70 Gms Gorgonzola or other strong blue cheese cut into cubes
2 red or yellow peppers
a little grated nutmeg
salt and pepper
50 Gms Cheddar cheese grated
Cut the peppers into halves so that they are flat on the grill. Grill for a few minutes until the skin is blistered and blackened. When cool remove skin. Cut peppers into strips.
Fry the onion gently until just beginning to brown
Add mushrooms fry until turning slightly brown.
Add seeds fry for a minute or two. Add chopped garlic
Add spinach
Stir well to combine then add cream
cheese, salt and pepper and a grate of nutmeg.
Boil pasta for 10 mins or according to instructions on pack, drain and add pasta to the pan with vegetables etc. stir to mix.
Put half into oven proof dish (lasagne dish) layer in the pepper strips and gorgonzola
Add remaining pasta.
Grate cheddar over top.
Bake for 20 minutes in a hot oven 180 C
From the kitchen... Linda
Fennel Salad
As we have an article on fennel in this issue I thought I would include a recipe to use the crop once you have grown it.
750gm of Fennel, slice thinly
2 Oranges cut into small pieces
A hand full of chopped walnuts
For the dressing:
3 tablespoons of orange juice
2 tablespoons of lemon juice
5 tablespoons of olive oil (or sunflower oil)
White pepper to taste
As a variant to the dressing; substitute the lemon juice with cider vinegar, add curry powder and roasted sunflower seeds to taste.
(This recipe was in the 1992 handbook).
Plain Buttered vegetables
A very quick recipe for a light meal suitable for a cool summer or early autumn evening.
450gms mixed vegetables
1 clove of garlic (this can be left out if you prefer)
Butter – a walnut sized knob for each 450gms of vegetables
Sea salt and ground pepper coarsely ground and to taste
Suitable vegetables include: beans (broad, French or runner), broccoli, cauliflower, carrots, courgettes. Okra, peas (sugar or snap peas are very good), sweet peppers and small new potatoes.
Break the vegetables into small convenient sized pieces, chop the garlic very finely, then boil or steam them until very tender – but not mushy. Mushrooms make a pleasant addition to his dish but should be lightly fried not boiled.
Strain the cooked vegetables and place them in a deep bowl, add the butter and grind the salt and pepper over the mixture.
Stir the mixture carefully until the vegetables are well coated in the melted butter and the salt and pepper are evenly distributed. Take care not to break up the vegetables. Good quality olive oil can be used instead of the butter if desired. These days this is more likely and would be considered healthier.
(This recipe was in the 1994 Handbook and was supplied by Susan Bailey from Surrey.)
Nasturtium pesto
1 Colander full of Nasturtium leaves and flowers
1⁄2 cup sunflower seeds lightly toasted in a pan
1⁄2 cup walnut pieces
4 cloves garlic grated or finely chopped 1⁄2 cup extra virgin oil
50 grams strong cheddar cheese grated Salt to taste.
Put nasturtiums, walnuts, garlic and sunflower seeds into food processor,
Process until all ingredients are combined, you will need to use a spatula to clear the sides.
With the motor running add the oil in a steady stream.
Switch off add the cheese and salt, then process until everything is combined into a paste.
Use with pasta or as a sandwich spread etc. Freezes well.
Nasturtiums are very rich in Vitamin C and have many health benefits, particularly if taken at the onset of a cold. I use them liberally in salads and making pesto is a good way to preserve some for winter.
10 simplyvegetables