Seven Acres Recipes

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 bl...

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 ...

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 vegetable stock* Salt and pepper to taste Yoghurt or cream to serve (optional) * Or 2L water plus 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 t...

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. P...