Posts

Showing posts from December, 2017

Tomato & courgette frittata

Image
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 Gruy√®re 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

Roasted celery soup with fennel

Image
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 req

Potato & garlic soup

Image
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 a

Kale and potato curry

Image
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

Fresh tomato soup

Image
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 chil

Curried green tomatoes

Image
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

Braised young or baby leeks

Image
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

Bengali potato curry

Image
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 courgett

Beetroot and leeks in raisin sauce

Image
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 Ke
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 .