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Showing posts from 2017

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…

Roasted celery soup with fennel

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SOURCE This recipe is from inpatskitchen on the Food52 website. We have tweaked the recipe slightly, converted the US to European measurements, and made some of the recipe steps more explicit for the novice cook. Serves 3–4 as main course, 6-8 as a starter
Time (approx): preparation 20m cooking 45m

Ingredients
8 large celery stalks
1 bulb fresh fennel
3 tbsp olive or vegetable oil
1/2 tsp salt
1/2 tsp ground black pepper
6-7 tsp Seven Acres vegetable stock concentrate*
3 medium potatoes
125ml light cream or milk
2 tsps lemon juice
Salt and pepper to taste
* Or use 3 tsp of good-quality bouillon powder or a stock cube. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Vegetable peeler
Large roasting tin (min. 22cm x 33cm)
Large saucepan
Blender or food processor
Measuring jug Facilities
An oven and a hob or other direct heat source for cooking; Space to chop. Advance preparation
None required, apart from pre-heating the oven to 177°C / 350…

Potato & garlic soup

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SOURCE This recipe by Colin Spencer is reproduced in In Praise of the Potato by Lindsey Bareham (Grafton Books, 1991). We have made the recipe steps more explicit for the novice cook. Serves 3–4 as main dish, 6 as starter
Time (approx): preparation 15m cooking 30m

NOTE
No, it isn’t a mistake: this recipe does call for 3 heads, not 3 cloves, of garlic.

Ingredients
700g potatoes
3 heads garlic
6 tablespoons olive or rapeseed oil
generous pinch of saffron*
1.1 litres water
275ml single cream
2 tbsp parsley
Salt and pepper to season
* If you don’t have saffron, use 1 tsp of turmeric instead to get the required golden colour. Equipment
Chopping-board
Knife with a sharp blade
Wooden spoon or spatula for stirring
Vegetable peeler
Large saucepan
Blender or food processor
Measuring jug. Facilities
A hob or other direct heat source for cooking; Space to prepare ingredients. Advance preparation
None required. Preparing the Vegetables
Peel and chop the potatoes. Separate the garlic cloves, then pe…

Kale and potato curry

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SOURCE This recipe comes from Nathan Chantrell. We have made some of the recipe steps more explicit for the novice cook. Serves 2. Portion sizes ideal for lunch. Add side helpings of meat or other vegetable dishes for a more substantial meal.
Time (approx): preparation 20m cooking 40m

Ingredients
150g kale leaves*
500g potatoes*
200g onion*
2 garlic cloves
2cm piece ginger
1 mild chilli
2 cardamom pods
1/4 tsp garlic powder
1/4 tsp garam masala
1/2 tsp MUSTARD seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
Olive or vegetable oil
* Prepared weight Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Vegetable peeler
Mortar and pestle (optional)
Large saucepan
Measuring jug. Facilities
A hob or other direct heat source for cooking; Space to prepare ingredients. Advance preparation
None required. Preparing the Vegetables
Remove the kale leaves from the stalks and roughly shred them. Peel the potatoes and cut into 2.5…

Fresh tomato soup

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SOURCE This recipe is a Seven Acres original, designed by Susan to use up tomatoes that were too ripe to make it to the next market day in top condition. Serves 4 as main course, 6-8 as a starter
Time (approx): preparation 20m, cooking 45m (without pre-roasting) or 1h 15m (with)

NOTE
Use ripe tomatoes, and if at all possible Seven Acres vegetable stock concentrate rather than stock cubes — this is such a simple soup that it does make a difference. It is really two soups, as the version with chilli is quite distinctive, even though it requires only a mild chilli pepper. Pre-roasting the tomatoes gives some extra oomph to the soup, though it also adds an extra 30m to the cooking time so mightn’t suit if you are in a hurry. (Vegetable soups in general benefit from pre-roasting suitable chunky vegetables — onions, potatoes, tomatoes, squash, fennel etc.)

Ingredients
! or 2 tbsp cooking oil
20g (c.5 cloves) garlic*
1.5kg ripe tomatoes
1 whole mild red chilli**
A tbsp or so of oil
1L water

Curried green tomatoes

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SOURCE This recipe comes from the Gujurati Girl food blog. We have tweaked it very slightly, and have tried it without curry leaves as these are not all that easily come by down our way (it tastes fine!) Serves 2 as main meal
Time (approx): preparation 15m cooking 20m

Ingredients
200g basmati rice*
2 tbsp vegetable oil**
300g green tomatoes
1 medium onion
1 clove garlic
Handful fresh coriander
1 tsp black mustard seeds
1 tsp cumin seeds
4–5 curry leaves***
¼ tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/4–1 tsp red chilli powder****
* You don’t have to use rice; the meal can eaten on its own or with other accompaniments.
** We use Second Nature organic Irish rapeseed oil.
*** If you can get them
**** 1 tsp of chilli powder makes the curry very hot
Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Wok, deep frying-pan or saucepan preferably with a lid
Saucepan or steamer for cooking the rice
Colander or strainer …

Braised young or baby leeks

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SOURCE This recipe is adapted from the BBC Good Food website.
We have changed the recipe slightly and made some of the steps more explicit for the novice cook. Serves 2 as a side serving
Time (approx): preparation 10m cooking 25m

Ingredients
280g young/baby leeks
c.30g butter
10ml/2 tsp Seven Acres vegetable stock concentrate*
500ml water
handful fresh thyme sprigs, plus extra leaves to serve
* Or 500ml good-quality vegetable or chicken stock. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Large frying pan
Measuring jug. Facilities
A hob or other direct heat source for cooking; Space to prepare the leeks. Advance preparation
None required. Preparing the Vegetables
Trim the leaves and end of the leeks, then wash carefully. Cooking the meal
Heat the butter in the frying pan. Add the leeks, then roll them around to coat them in the butter. Mix the stock concentrate with 500ml of water and add to the pan. Bring to the boil, then turn dow…

Bengali potato curry

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SOURCE This recipe comes from In Praise of the Potato by Lindsey Bareham (Grafton Books, 1991). We have made the recipe steps more explicit for the novice cook. Serves 4 as main course
Time (approx): preparation 15m cooking 30m

Ingredients
1 tbsp vegetable oil
½ tsp mustard seeds
½ tsp paprika
½ tsp fenugreek seeds*
½ tsp fennel seeds
1 tsp cumin
1 bay leaf
450g potatoes
200g aubergine
400g courgettes
2 cloves of garlic
110g peas (optional)
1 tsp soft brown sugar
½ tsp salt
* If you can’t get fenugreek, use ½ tsp of curry powder or double the amount of mustard seed. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Large frying-pan with a lid (you can use a saucepan if you do not have a lid for a frying-pan) Facilities
A hob or other direct heat source for cooking; Space to chop. Advance preparation
None required. Preparing the Vegetables
Peel the potatoes then cut them, the courgette and the aubergine into dice of approx. ½ inch. Cooking…

Beetroot and leeks in raisin sauce

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SOURCE This recipe is from De Re Coquinaria, a compilation of Roman and classical Greek cookery. It is attributed to Apicius, who was believed to be a great epicure but about whom very little is really known.
The recipes have been adapted for the modern kitchen by J. Edwards in The Roman Cookery of Apicius (Random House, 1984). We have made some of the recipe steps more explicit for the novice cook. Serves 2–3 as main course, 4 as side serving
Time (approx): preparation 20m cooking 25m

Ingredients
600g beetroot*
3 or 4 leeks
40g raisins
1 tsp ground coriander
1/4 tsp ground cumin
2 tsp Seven Acres vegetable stock concentrate**
15ml olive oil or vegetable oil
15ml white vinegar
Salt and pepper to taste
1 tbsp flour (approx.)
* prepared weight.
** Or use 1 tsp of good-quality bouillon powder or a stock cube. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Vegetable peeler
Large saucepan
Kettle
Measuring jug of at least 500ml capacity. F…
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.