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Welome to our recipes blog. Here you wil find a series of recipes containing ingredients based on our seasonal fresh produce, condiments and sauces. The recipes are taken from various sources (some even created by us) and have been specially chosen or adapted to suit even the most novice cook.


For more information on Seven Acres, please visit our website www.sevenacres.ie.



Boiled Fruit Cake

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SOURCEThis recipe is from the collection of one of our mothers (i.e. the mother of one of us, not that we have multiple maternal parents...) At the moment, it doesn't actually contain anything that we grow, but at some stage in the future we will have walnuts and cherries, at least. NOTE
The original recipe called for 6oz of sugar, but as usual we have reduced this by a third. You don't have the be exact about the ingredients, so feel free to leave out say glacé cherries if you don't have any — you can always add in something similar, or extra sultanas; or use raisins if you don't have currants. 
Time (approx): preparation 30m; cooking 1h to 1h 30m [it takes 1h in our oven].

Ingredients
6 oz sultanas
6 oz currants
2 oz chopped walnuts
2 oz glacé cherries 
2 oz mixed peel
6 oz butter
4 oz granulated sugar
10 oz plain flour
4 eggs
1 tsp mixed spice
1/2 tsp baking powder Equipment
Weighing scales
Measuring spoons
Saucepan
8" round or 7" square cake tin
Oven Advance preparation
None re…

Chocolate Balls

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SOURCE This recipe is adapted from one given to us in a former office life by a South African colleague. NOTE
The original recipe called for 10 spoons of sugar and 5 of cocoa, which is far too sweet for our tastes, and for Marie biscuits, which are pretty much the same as Rich Tea. It also used margarine rather than coconut oil; the one injunction we were given in this regard is that butter is not suitable for this recipe.  Makes c.24 balls

Time (approx): preparation 20m; chilling 1h.

Ingredients
200g Rich Tea biscuits
5 tbsp sugar
7 tbsp cocoa powder
7 tbsp milk
80g coconut oil (solid - at room temperature)
Desiccated coconut (optional Equipment
Weighing scales
Measuring spoons
Food processor
Baking tray
Fridge Advance preparation
None required. Preparation and cooking
Blitz the biscuits in the food processor until they are in small pieces — you don't want them to be reduced to powder, but they should be pretty small. Add the sugar and cocoa powder and process for a couple of seconds to…

Savoury oatmeal biscuits

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SOURCE This recipe is adapted from Marietjie and Jaco Swart's Rainbow Cooking website. NOTE
The original recipe called for 2 tablespoons of sugar; we were trying to approximate the taste of savoury Scottish oatcakes, so left it out. We also added the ground black pepper.
This recipe can be 'veganised' by substituting aqua faba for the egg and using coconut oil rather than butter: 3 tablespoons of aqua faba = 1 egg. (Aqua faba is the cooking liquid of chickpeas or other legumes and is used as an egg-white substitute: the simplest way to get it is to drain a can of chickpeas (with no added salt or sugar). You can add the chickpeas themselves to a salad or use them to make hummus.) Makes c.80 biscuits, using a 5cm round biscuit cutter
Time (approx): preparation 20m cooking 15–20m (per batch: you'd need a very large baking tray to get it all done in one go)

Ingredients
360g porridge oats
100g flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper (optional)
130g coco…

Savoury mixed vegetable porridge

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SOURCE This recipe is a Seven Acres take on a time-honoured Winter warmer. Serves 4 as main breakfast course
Time (approx): cooking 15-20m (but see 'Advance Preparation' below)
NOTE This meal is most easily managed if you cook the vegetables the day before, but it is perfectly possible to make it all in the morning: just allow an extra half hour or so.


Ingredients
150g mushrooms
c.120g onion (unprepared weight — a medium-sized onion)
120g carrot (unprepared weight)
1 tbsp olive or vegetable oil
You can change the amounts and substitute/add (e.g. celery) to your heart's content. 190g porridge oats*
1 litre water
3-4 tsp Seven Acres vegetable stock concentrate**
* When treating ourselves, we use the magnificent local organic gluten-free oats from The Merry Mill
* Or season to taste with salt, pepper and herbs such as thyme or rosemary. Equipment
Chopping-board
Knife with a sharp blade
Wooden spoon or spatula for stirring
Vegetable peeler
Medium saucepan
Weighing scales
Measuring…

Sorrel and potato soup

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SOURCE This recipe is adapted from one for cawl suran (which is the Welsh for 'sorrel soup') in Celtic Cuisine (G. Davies, Graffeg 2008). Serves 4 as main course, 6 as starter
Time (approx): preparation 30m cooking 30m

Ingredients
3 tbsp cooking oil
250g onion
600g potatoes
1 clove (10g) garlic
120g fresh sorrel leaves
2L water
8 tsp (80g) Seven Acres vegetable stock concentrate*
Salt and pepper to taste
Yoghurt or cream to serve (optional)
* Or 4 tsp of good-quality bouillon powder or 2 stock cubes. Equipment
Chopping board
Knife with a sharp blade
Large saucepan (min. 2.5L)
Kettle or other means of boiling water
Bowl
Measuring jug
Blender or food processor Facilities
A hob or other direct heat source; space to chop. Advance preparation
None required. Preparing the Vegetables
Peel and chop the onion. Wash, peel and chop the potatoes in (approx) 1cm cubes. Peel and crush the garlic. Remove any thick stems or ribs from the sorrel leaves, and wash the leaves. Cooking the meal

Leek, potato and kale soup

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SOURCE This recipe comes from Beach House Kitchen. We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter
Time (approx): preparation 20m cooking 30m

Ingredients
1 tbsp vegetable oil
750g leeks
1.25kg potatoes
1.5 litres vegetable stock*
1 tbsp fresh / 1 tsp dried sage**
1 tbsp fresh / 1 tsp dried rosemary**
1 tbsp fresh / 1 tsp dried thyme**
2 bay leaves
200g kale leaves
250ml single cream or milk
Salt and black pepper (optional: to taste)
* Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water.
** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Large saucepan.
Blender or food processor. Facilities
A hob or other direct heat source; space to chop. Advance preparation
None required. Preparing the Vegetables
Top, tail and wash the leeks, …

Tomato & courgette frittata

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SOURCE This recipe comes from 1001 Recipes: The Ultimate Cookery Book, edited by Alexa Stace. We have tweaked it very slightly, and made the recipe steps more explicit for the novice cook. Serves 4
Time (approx): preparation 25m cooking 25m

Ingredients
3 tbsp vegetable oil*
3 tomatoes
1 medium onion
250g courgettes
2 cloves of garlic
4 eggs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil**
1 tin of borlotti beans***
Salt and pepper to taste
60g grated Gruyère cheese (optional)
* We use Second Nature organic Irish rapeseed oil.
** Try sorrel or some other herb if you don’t have basil.
*** Use cannellini or other beans if you can’t get borlotti
. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Whisk or fork for mixing eggs
Large frying-pan
Saucepan for blanching the tomatoes
Colander or strainer for draining the beans
A large bowl Facilities
A hob or other direct heat source and a grill for cooking; space to chop. Advance preparati…