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 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...

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 ...