Seven Acres Recipes

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...

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...