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Artichokes Globe
Artichokes Jerusalem
Aubergine
Avocados

Beetroot
Broad beans
Broccoli
Cabbage
Carrots

Cauliflower
Chard (Ruby or Swiss)
Celeriac
Celery
Courgettes

Cucumber
Fennel

Garlic & Ginger
Jerusalem artichokes
Kale
Kohlrabi

Leeks
Mushrooms
Onions
Parsnip

Peppers
Potatoes
Purple sprouting broccoli
Spinach
Squash and pumpkin

Swede
Sweet potato
Tomatoes
Turnip

Apples
Bananas
Oranges
Pears


ARTICHOKES GLOBE
Basic cooking instructions
Break off the stem, trim the spiky top leaves, and place in pan with enough water to come half way up their sides. Simmer, covered, for about 30 mins or until the leaves pull off easily. Turn artichokes upside down and drain for 5 mins. The remove spiky central leaves and remove hairy choke. The base of each remaining leaf is the edible bit, together with the heart. Dip in melted butter or hollandaise or bearnaise sauce.
Freezing
Can only be frozen COOKED, or will go brown and mushy! Cook, drain, wrap tightly in foil and place in plastic bags.
Recipes
Artichokes with rosemary béarnaise
4 globe artichokes 4 cloves garlic
3-4 sprigs rosemary
Prepare artichokes as above. Place in pan with water, garlic, rosemary and a little salt and simmer for 30 mins or until tender.
Sauce:
4 tablespoons wine vinegar 25g onion, finely chopped
1 tablespoon rosemary, finely chopped 6 peppercorns, crushed
2 large egg yolks 125g butter
Place vinegar, onion, rosemary and peppercorns in small pan and simmer very gently until only 1 tablespoon of piqued remains. Strain into mixing bowl, add egg yolks and mix thoroughly. Stand bowl over pan of hot water (NOT boiling) and add about 1/6 of the butter. Whisk thoroughly until butter has melted and mixed into the eggs. Continue to add the butter in stages until all used up and sauce is thick and foamy.
Stand artichokes in serving bowls and fill cavity with sauce. Serves 4.

ARTICHOKES JERUSALEM
Basic Cooking Instructions
Peel thinly. May be sliced, diced or left whole. Boil for 15 minutes whole, 10 minutes if sliced. May also be stir-fried for about 5 minutes.
Freezing Instructions
Peel, cook with added lemon juice, then puree. Pack in foil containers. Use for soup.
Recipes
Creamy Artichoke Soup

400g Jerusalem artichokes ……………………………………..1 tablespoon sunflower oil
1 onion, chopped ………………………………………………………2 sticks celery, chopped
1 medium potato, peeled and chopped ……………………..2 tsp grated root ginger
1 litre stock (chicken or vegetable) ………………………….1 bouquet garni
small pot single cream …………………………………………….parsley to garnish
Peel and chop the artichokes. Gently fry with the onion, celery, ginger and potato for 2-3 minutes. Add stock and bouquet garni and simmer for about 20 minutes, or until the artichokes are tender. Remove bouquet garni and puree. Reheat and serve with a swirl of cream and chopped parsley. Serves 4.

Baked Artichokes
150 ml double cream …………………………………………….150 ml crème fraiche
400g Jerusalem artichokes, peeled and sliced ……….2 cloves garlic, crushed
large handful fresh thyme leaves (no stalks)…………. 4 tablespoons grated cheese, eg gruyere
juice of one lemon …………………………………………………..2 slices wholemeal bread as crumbs
50g bacon or pancetta, cooked until crisp (optional)
Mix together creams, garlic, lemon juice, half the thyme and half the cheese, and season to taste. Mix in the artichoke slices and bacon, and place in an ovenproof dish. Cover with foil and bake at 200C/Gas mark 6 for 25 minutes. Then cover with breadcrumbs and remaining cheese and bake for a further 15 minutes until golden.
Mashed Artichokes
400g Jerusalem artichokes, peeled and diced
400g potatoes, peeled and diced ……………………………50g butter
50g cheese, grated ………………………………………………..4 tablespoons milk (approx)
Place artichokes and potatoes in pan of boiling water and cook for 15 minutes, or until tender. Mash with milk, butter and cheese. Add more milk, if required, to reach desired consistency. Season to taste.

AUBERGINE
Basic Cooking Instructions
Cut off stem and flower ends. Cut into 1cm slices, sprinkle with salt and leave for 30-45 minutes. Rinse and pat dry. Fry in oil for 5-10 minutes. May be baked whole (with both ends intact) at 180C/Gas 4 for 45-60 minutes. Serve with a little soured cream.
Freezing Instructions
Cut into slices. Blanch for 5 minutes. Pack in rigid containers interleaved with paper. May be cooked from frozen, but become very soft and disintegrate easily.
Recipes
Stuffed aubergines

2 small aubergines (approx 100g each) …….oil for brushing
2 medium eggs…………………………………………..1 teaspoon Marmite,
150g chopped mixed nuts………………………….1 onion, chopped
2 sticks celery………………………………………….. chopped 100g cheese,grated
1 clove garlic,crushed………………………………..1 teaspoon fresh herbs
Cut the aubergines in half and scoop out the flesh, leaving a shell about half a centimetre thick. Roughly chop the flesh, sprinkle with salt and leave to drain for 30 minutes. Meanwhile. Mix other ingredients to make stuffing. Brush the shells with oil and place in a shallow ovenproof dish. Rinse and drain aubergine flesh and add to stuffing. Pile into the prepared shells and bake at 200C/Gas 6 for 30 minutes. Serves 4
Aubergine bake
1 large aubergine, sliced
1 red pepper ………………………………………….1 yellow pepper
1 onion, finely chopped …………………………..1 carrot, finely chopped
1 stick celery, finely chopped ………………….1 clove garlic, crushed
2 tablespoons oil ……………………………………..700g passata
4 tablespoons basil leaves ……………………….100g prosciutto (optional)
100g parmesan, grated ……………………………200g mozzarella
Cut the peppers in half and grill until softened and skins are black. Cool in a plastic bag and then remove skins and seeds. Slice aubergines lengthways and sprinkle with salt. Drain for 20 minutes, then rinse and pat dry with kitchen paper. Fry onion, celery, carrot and garlic until soft. Add passata and simmer for 10 minutes until begins to thicken. Add torn up basil leaves and season to taste. Brush aubergine slices with oil and grill for 3-4 minutes each side until softened and browned. Spread a layer of sauce in an ovenproof dish. Top with a layer of aubergine, a third of the cheese and a third of the prosciutto. Continue layers, finishing with a layer of sauce. The remaining cheese and drizzle with oil. Bake at 190C/Gas 5 for 40 minutes until golden. Serves 4.
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Avocados
Basic instructions

Cut ripe avocado in half and remove centre stone. Will go brown if not eaten immediately or treated with lemon juice. May be eaten raw in salads or cooked.
Freezing
Not recommended!
Recipes
Quick Guacamole
2 avocados, stoned and peeled 1 onion, peeled and juiced (use lemon squeezer
2 tablespoons lemon juice to obtain a few drops of “juice”)
1 fresh chilli (or chilli powder to taste)
Place all ingredients in food processor and whiz to obtain smooth puree. Use immediately – or place in a bowl and pour lemon juice over and surface and cover, if required for later!
Avocado prawn grills
2 ripe avocados 50g prawns
50g cheese, grated 200ml cheese sauce
Halve avocados – don’t damage the skins – and remove stone. Remove flesh and chop. Mix with prawns and cheese sauce, and season to taste. Refill the avocado skins with this mixture and sprinkle with grated cheese. Grill until golden brown. Serves 4 as a starter.

BEETROOT
Basic Cooking Instructions
Do not peel or break the skin or colour will bleed. Trim off leaves and boil for 2-3 hours. Alternatively, wrap in foil and bake at 150C/Gas 2 for 2-3 hours. Serve with butter and lemon juice.
Freezing Instructions
Cut into halves or quarters, depending in size. Blanch for 5-10 minutes and peel. Pack in bags and freeze. May be cooked from frozen in salted water for 1 hour.
Recipes
Beetroot, orange and apple salad

200g raw beetroot, peeled and grated ………………1 clove garlic, crushed
grated zest and juice of one orange …………………….3 tablespoons French dressing
2 eating apples, cored and chopped ……………………2 tablespoons lemon juice
Place the beetroot in a salad bowl. Toss apple pieces in lemon juice to prevent discolouring and add to beetroot. Mix orange juice, orange zest, dressing and garlic and pour over vegetables. Toss well. Cover and chill until required. Will keep 2-3 days in the fridge. Serves 4.
Borscht
400g raw beetroot, peeled ……………………….1 onion, finely chopped
1 carrot, peeled ………………………………………..1 stick celery, chopped
small tin chopped tomatoes ……………………..2 cloves garlic, crushed
1 litre stock ……………………………………………..1 bouquet garni
1 tablespoon lemon juice ………………………….seasoning
soured cream to serve (optional)
Grate the beetroot and carrot, and fry, together with onion, garlic and celery, for 15 minutes, stirring frequently. Add tomatoes, stock, bouquet garni and seasoning, and bring to the boil. Simmer for 1 hour, stirring occasionally. Remove bouquet garni and add lemon juice. Puree if desired. Serve with a swirl of soured cream and crusty bread. Serves 4. Traditionally served with a measure of vodka thrown in !
Beetroot in yoghurt
400g beetroot ………………………………………..1 onion, chopped
1 tablespoon oil ………………………………………1 tablespoon flour
half teaspoon ground cumin ……………………2 tablespoons parsley, chopped
seasoning ………………………………………………200ml natural yoghurt
Bake the beetroot (see above), peel and dice. Fry the onion in oil until translucent, add beetroot and fry gently. Sprinkle over flour, cumin and half the parsley and season to taste. Mix well. Pour on yoghurt and stir over moderate heat until the mixture thickens and simmers. Garnish with remaining parsley. Serves 4.

Broad Beans
Basic cooking instructions
Baby beans when pods are small– top and tail and remove any strings. Cut into diagonal strips and boil for 5 minute
Broad: mature pods– remove beans from pods and boil for 10-20 mins depending on age and size – should not be mushy!
Freezing
Prepare beans as above and blanch for 2-3 mins. Drain, cool and pack into bags. May be cooked from frozen – French/Runner for 5 mins, broad for 7-8 mins.
Broad bean POD puree – for the adventurous and thrifty among us!
Remove any black spots and strings from the pods and throw into large pan of boiling water. Boil until tender. Skim and drain, keeping the water. Pass the soft pods through a mouli or sieve back into the pan and stir for 2-3 minutes over a gently heat to remove excess moisture. Season well and add a generous knob of butter and a pinch of nutmeg. Suggest serving as a sauce with bacon and crusty bread.

Broccoli
Basic cooking instructions
Remove leaves and divide large heads into florets. Rinse well. Boil or steam for 5 minutes. Serve with a knob of butter and freshly ground black pepper, or finish under the grill with grated cheese, or with a hollandaise sauce.
Freezing instructions
Blanch for 2-3 minutes, drain well and pack into freezer bags. Cook from frozen in boiling water for 5-8 minutes.

Recipes

Broccoli and Feta Pie
1 large head broccoli, chopped 1 onion, chopped
25g melted butter 3 eggs, beaten
handful parsley, chopped 50g feta, crumbled
8 sheets filo pastry

Saute broccoli and onion in oil until tender. Combine eggs, parsley, cheese and seasoning, and add in the broccoli and onion mix. Oil an ovenproof dish and line with4 of the sheets of filo, brushing each sheet with butter. Pour in the filling and then cover with the other 4 sheets of buttered filo. Brush top with butter and bake at 200C for about 30 minutes.

Broccoli Soup
25g butter 1 onion, chopped
1 potato, diced 600g broccoli, chopped
1 clove garlic, crushed 1 litre stock
250ml evaporated milk or cream chives and cheese to garnish

Melt butter in large pan and sauté onion, potato and garlic for 5 mins. Add broccoli (including stalks) and then stock. Bring to boil and simmer for 15 mins – do not overcook! Liquidise soup until smooth. Return to pan, add milk and season to taste. Serve sprinkled with chives and grated cheese – or crumbled stilton – if desired.

Chicken Divan
250g cooked chicken, chopped 400g broccoli
tin condensed cream of chicken soup 3 tablespoons mayonnaise
2 teaspoons lemon juice 1 heaped teaspoon curry paste
200ml crème fraiche 100g fresh breadcrumbs
50g mature cheddar

Boil broccoli florets for 2 minutes, then drain. Place in ovenproof dish, together with chopped chicken. Mix together soup, crème fraiche, lemon juice and curry paste and spread over the broccoli and chicken. Sprinkle with breadcrumbs and then cheese. Bake at 180C for 25 mins until golden brown. Serves 4.

Cabbage
Basic cooking instructions

Remove any coarse or damaged outer leaves and hard core. Chop coarsely or shred finely. Boil for about 10 minutes, and serve with a knob of butter and a sprinkle of nutmeg or caraway seeds.
Freezing instructions
Prepare as above and then blanch for 2 minutes before packing into bags. May be cooked from frozen.

Recipes

Savoy cabbage with bacon
Half a small savoy cabbage 50g smoked bacon, chopped
½ teaspoon nutmeg 2 tablespoons crème fraiche
Shred the cabbage and boil or steam for 3-4 minutes. Fry bacon until crispy and add cabbage, stir frying for several minutes. Add nutmeg and black pepper to taste. Finish with crème fraiche and stir to mix well. Serves 4.

Coleslaw
350g white cabbage 225g carrots
1 small onion 300ml mayonnaise
Shred cabbage, grate carrot and finely chop onion. Combine all ingredients and toss well. Chill until required – will keep for several days in the fridge. Serves 6-8.

Mulled wine red cabbage
50g butter 1 onion, peeled and chopped
50g bacon, chopped 2 large cloves garlic, peeled and crushed
1 medium red cabbage, sliced 1 cooking apple, peeled and chopped
150ml red wine 150ml stock
half tsp ground cloves good pinch ground nutmeg
good pinch ground cinnamon grated zest of tangerine / orange

Heat butter and sauté onion, bacon and garlic until softened, then add cabbage, stirring for a few minutes until coated. Stir in remaining ingredients, plus seasoning, and stir well until combined. Bring to boil, then cover and place in a preheated oven (170C) for 2 hours, stirring once. Check seasoning before serving.

CARROTS
Serving instructions
Try cooking with orange peel in the water. Serve buttered with chopped parsley. Try shredding with courgette and microwave with a little orange juice for a change.
Recipes
Carrot cake – as served at our Open Day – highly recommended !

3 eggs ………………………………………………………….175ml sunflower oil
2 teaspoons vanilla extract ………………………….55ml soured cream
175g muscovado or Barbados sugar …………….175g soft brown sugar
250g wholemeal flour…………………………………..1 teaspoon nutmeg
2 teaspoons cinnamon …………………………………1 teaspoon bicarbonate of soda
half teaspoon salt ………………………………………..300g grated carrots
75g dessicated coconut
Topping :
110g full fat soft cream cheese …………………….50g unsalted butter
50g icing sugar …………………………………………….1 tablespoon lemon juice
Place eggs, oil, vanilla and sour cream into a large mixing bowl. Sieve in the sugars – these sugars are prone to lumps – and mix together. Add flour, nutmeg, cinnamon, bicarb and salt and fold into wet ingredients. Finally, add carrots and coconut and mix well. Turn this wet mix into a 20cm greased and lined baking tin and bake in the middle of a pre-heated oven at 150C/Gas 2 for 1.5 – 2 hours. Mix together topping ingredients except lemon juice. Add juice little by little to ensure correct thickness of frosting – may not need full quantity. Once cake is cool, spread frosting thickly over the top.
NB – white flour may be used rather than wholemeal if desired; full fat yoghurt rather than soured cream; any combination of sugars; chopped nuts rather than coconut; any other oil. However, do NOT use lower fat cream cheese or you will end up with a bowl full of liquid goo rather than thick frosting !
Carrot Savoury Pie
400g carrots, grated ………………………………………..400g onions, chopped
50g butter ……………………………………………………….2 teaspoons fresh thyme
2 tablespoons flour …………………………………………..2 teaspoons marmite
seasoning
Cheese pastry – made with 100g self raising flour, 100g wholemeal flour, 100g margarine, 100g grated mature cheddar, half a teaspoon dried mustard powder and 3 tablespoons water.
Fry the carrots and onions gently. Add thyme and simmer for 10 minutes, stirring frequently. Add flour and marmite and season to taste. Cool slightly. Roll out half the pastry and use to line a 20cm plate or flan dish. Fill with carrot mixture and the top with remaining pastry, sealing edges well. Pierce the pastry in several places and brush with milk. Bake at 200C/Gas 6 for approx 30 minutes until golden. May be served warm or cold. Serves 6.
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CAULIFLOWER

Basic cooking instructions
Remove outer leaves and break into small florets. Steam or boil for 5-8 mins. Serve with butter and lemon juice, or with cheese sauce.
Freezing instructions
Prepare as above, blanch for 3 mins and pack in rigid containers. Cook from frozen in boiling water for 5-8 mins.

Recipes

Cauli mash with parmesan
600g potatoes, peeled and diced 300g cauli, cut into small florets
150ml cream
50g parmesan
25g butter
Boil the potato and cauli for 10 minutes or until tender, and drain. Mash until smooth. Place pan over low heat and add cream, parmesan and butter, stirring until well combined. Season to taste. Serves 4.

Cauliflower Cheese Soup
1 tablespoon oil 1 onions, chopped
2 rashers lean bacon, chopped juice of half a lemon
1 medium cauliflower, chopped (including stalk and leaves) 750ml water
750ml milk 2 tablespoons flour
225g grated mature cheddar fresh parsley to garnish

In large pan sauté onion and bacon for 10 mins on a low heat. Add cauliflower, water and lemon juice, and bring to boil. Simmer to 30 mins. Liquidise soup. Whisk together milk and flour until smooth. Stir into soup and continue heating, stirring continuously, until slightly thickened. Season to taste. Remove from heat and stir in grated cheese. Garnish with chopped parsley. Serves 6.

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CELERIAC
Basic Cooking Instructions
Peel and shred, or peel and cut into 2 cm cubes. Boil for 10-15 minutes if cubed.
It should still be slightly crisp.
Freezing Instructions
Wash, peel, cook, then puree. Pack in foil containers. Reheat in an oven-proof dish with a little cream or butter.
Recipes
Celeriac and Apple Salad

250g celeriac …………………………………………….1 red apple
3 tablespoons crème fraiche ………………………juice of half a lemon
seasoning
Peel the celeriac and grate finely. Core the apple, cutting it into fine slices and mix with celeriac. Mix lemon juice, crème fraiche and season to taste. Add to celeriac and apple and combine. Serve garnished with apple slivers. Serves 4.
Roasted Celeriac Chips
1 large celeriac …………………………………………….3 tablespoons sunflower oil
2 tablespoons grated parmesan …………………..seasoning
Peel the celeriac, cutting it into fat chips. Blanch in boiling water for 2 minutes. Toss into oil and season to taste. Spread chips over large baking sheet, spacing well apart. Bake at 225C/Gas mark 7 for 20 minutes, then sprinkle with parmesan. Return to oven for further 10 minutes until golden and crisp. Serves 4.
Celeriac Soup
2 tablespoons sunflower oil …………………………..1 large onion, chopped
1 large celeriac, peeled and chopped ……………..400g potatoes, peeled and chopped
2 pints stock (chicken or vegetable) ……………..2 teaspoons thyme
small pot single cream (optional) ………………….100g smoked bacon or pancetta (optional)
Fry onions in oil until soft and translucent. Add celeriac and fry gently for 10 minutes, covered, stirring regularly. Add stock, thyme and potatoes, and simmer for 15 minutes, or until tender. Season to taste, then puree. To serve, add cream and reheat gently – do not boil. Garnish with small pieces of crispy bacon or pancetta, and serve with crusty bread. Serves 4.

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CELERY
Basic Cooking Instructions
Cut off roots and leaves and remove any tough strings. Separate the stalks and cut into 7cm lengths. Rinse well. Great raw, or may be sliced and boiled for 6 minutes or stir-fried for 4 minutes. May be served buttered or with warm vinaigrette or cheese sauce.
Freezing Instructions
Prepare as above. Blanch for 3 minutes. Pack in bags and freeze. Not suitable to be eaten raw. Cook from frozen in boiling water for 10 minutes, or add to casseroles.
Recipes
Celery and stilton soup

400g celery, chopped ……………………………….1 onion, chopped finely
1 tablespoon oil …………………………………………1 tablespoon flour
1 litre milk ………………………………………………..175g stilton
Fry celery and onion over low heat for 10 minutes until soft but not brown. Sprinkle on flour and stir until well coated. Remove pan from the heat and add the milk gradually, stirring well until smooth. Return pan to the heat and bring to the boil, stirring continuously until thickened. Season and simmer for 15 minutes. Add crumbled stilton and heat for further 5 minutes, stirring to prevent cheese from sticking. Serve with a little crumbled stilton and a sprinkling of paprika. Serves 4.
Braised celery
400g celery, cut into 5cm lengths ………………….1 tablespoon oil
1 onion, chopped ……………………………………………2 tablespoons flour
250ml vegetable stock …………………………………..1 teaspoon Marmite
Fry the celery until just beginning to brown. Remove from pan and set aside. Fry onions until brown. Sprinkle over flour and stir until smooth and gradually add stock, stirring constantly. Add Marmite. Bring to boil, stirring, until smooth and thickened. Season to taste. Place celery in ovenproof dish and pour over sauce. Cover and bake at 180C/Gas 4 for 40 minutes. Serves 4.
Celery and almond pasta sauce
400g celery, finely chopped …………………………….1 onion, finely chopped
100g blanched almonds …………………………………..2 tablespoons oil
150ml vegetable stock …………………………………….150ml single cream
1 clove garlic, crushed ……………………………………..seasoning
Fry the onion, celery and garlic at a moderate heat for about 10 minutes. Add the flour and mix well to coat. Gradually add the stock and stir until the sauce thickens. Stir in the cream and season to taste. Dry fry the almonds until golden brown. Chop and sprinkle over top before serving. Serve with freshly cooked pasta. Serves 4.

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CHARD Photo: Variety Ruby (top) Swiss (below)
Basic Cooking Instructions
Discard any damaged or discoloured leaves and rinse well. Stems require more cooking than leaves, or may be discarded – feed to the guinea pig ! Boil for 10 minutes or steam.
Freezing Instructions
Blanch leaves for 2 minutes in boiling water. Pack in rigid containers and freeze. Cook from frozen in a little butter and its own juice for 3-5 minutes.
Recipes
Braised Swiss / Ruby Chard

400g Swiss or ruby chard ………………….3 tablespoons oil
1 clove garlic, chopped ………………………1 glass water
seasoning …………………………………………..half a red chilli pepper, chopped (optional)
Rinse leaves and cut into small strips. Fry garlic and chilli, add the chard and stir fry for 2-3 minutes. Add water, cover and cook for 12-15 minutes or until tender, stirring from time to time. Season to taste.
Chard and Gruyere Tart
100g plain flour …………………………………5g wholemeal flour
100ml oil, plus extra ………………………….500g chard
3 medium eggs ………………………………….75g gruyere cheese, grated
25g parmesan, grated ……………………….50g pinenuts
Sift flours into a bowl, pour in oil and knead to a sticky dough. Press into fluted flan dish. Chill for 20 minutes, then bake blind for 10 minutes at 180C/Gas 5. Meanwhile rinse and steam/boil chard leaves until just wilted. Cut into tiny pieces and season. Spread the chard across pastry case. Beat together eggs and cheese and pour over. Dry fry the pinenuts until toasted and sprinkle over the top. Bake for 30-35 minutes until just set. Serves 4.
Cheese, chard and cherry tomato lasagne
1 litre milk ………………………………………50g butter or margarine
50g plain flour …………………………………500g chard
250g lasagne sheets …………………………500g cherry tomatoes
4 tablespoons fresh basil leaves ……….100g parmesan, grated
250g mozzarella seasoning
Melt butter, mix in flour, add milk gradually, and bring to boil, stirring continuously to make a smooth sauce. Season. Rinse chard and wilt. Squeeze to remove excess moisture. Spoon approximately a third of the sauce into an ovenproof dish. Scatter over half the chard, a third of the tomatoes, a third of the cheeses and a third of the basil. Place a layer of lasagne on top. Repeat the layers, ending with a layer of sauce, basil, cheese and tomatoes. Bake for 45 minutes at 190C/Gas 5 until golden. Serves 4.

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COURGETTES
Basic Cooking Instructions
May be sliced, diced or left whole. Boil for 4-15 minutes, then serve or mash with butter. May also be stir-fried for about 5 minutes.
Freezing Instructions
Slice and blanch in boiling water for one minute. Pack slices in bags interleaved with greaseproof paper to prevent them from sticking together.
Recipes
Stuffed Courgettes

2 plump courgettes, halved lengthways ………………100g packet of cream cheese
1 clove garlic, crushed ………………………………………….1 tablespoon chopped herbs (to taste)
Place the courgettes in a pan of boiling water and cook for 3-5 minutes. Drain. Scoop out seeds. Preheat grill to high. Mash the cream cheese with the garlic and herbs and stuff courgettes with the mixture. Grill until cheese is beginning to go brown. Serves 2.
Courgettes and Pesto Tart
250g shortcrust pastry …………………………………….2 courgettes, sliced
250g new potatoes, cooked and sliced ………………4 tomatoes, sliced
150g mozzarella, grated ……………………………………2 tablespoons red pesto
3 eggs ……………………………………………………………….200ml crème fraiche
150ml milk seasoning
Preheat oven to 200C/Gas Mark 6. Line 20cm diameter dish or tin with pastry and bake blind for 20 minutes. Fry courgette slices with minimal oil until lightly browned. Spread base of tart with pesto and then layer courgettes, potatoes, tomatoes and cheese to fill. Scald milk. Add crème fraiche and eggs and whisk together. Pour over tart and season. Bake for 30-40 minutes until golden and firm. May be served warm or cold. Serves 4.
Baked Courgettes in Cheese and Sage Sauce
2 courgettes, sliced ……………………………………………25g butter
25g flour ……………………………………………………………300ml milk
75g mature cheese, grated ………………………………..2 tsp chopped sage
seasoning
Cook the courgette slices in boiling water for 2 minutes. To make sauce, melt butter and stir in flour. Add milk gradually and then bring to boil, stirring continuously. Add cheese, sage and seasoning. Place courgettes in oven-proof dish and pour sauce over, sprinkling a little cheese on top to garnish. Bake for 20 minutes at 180C/Gas Mark 5 until golden. Serves 4 as an accompanying vegetable.

Cucumber
Basic instructions

Usually served raw, but may be sliced or diced and cooked gently in butter for 5 mins, and served with a butter or hollandaise sauce.
Freezing
Not recommended.

Recipes

Tzatziki

1 cucumber, cut into small dice
1 garlic clove, crushed
300ml natural yoghurt
1 tablespoon mint, finely chopped
1 tablespoon parsley, finely chopped
paprika

Combine all ingredients and mix well. Season to taste with salt and paprika. Serve 4-6.

Bulghur salad with tomato and cucumber
150g bulghur wheat (or couscous)
4 tablespoons French dressing
1 cucumber
2 large tomatoes
1 bunch spring onions
2 tablespoons parsley, finely chopped
2 tablespoons mint, finely chopped

Place bulghur wheat in mixing bowl, cover with boiling water and leave to stand for 5 mins, forking through from time to time. Leave to cool. Finely chop cucumber, tomatoes and spring onions. Add to bulghur wheat, together with herbs and dressing and mix well. Season to taste. Cover and chill until required. Serves 4.

FENNEL
Basic Cooking Instructions
Remove root base and top leaves. Cut into half or quarters. Boil for 10 minutes. Serve buttered or with a mild cheese grated on top.
Freezing Instructions
Quarter and blanch in boiling water for 4 minutes. Cool and pack in freezer bags. May be cooked from frozen in boiling water for 5-8 minutes.
Recipes
Fennel au Gratin

2 bulbs fennel …………………………………..284ml carton double cream
100g mature cheese, grated …………….seasoning
Remove root and separate fennel into leaves, cutting each in half across. Blanch for 5 minutes in boiling water. Layer fennel leaves with half the cheese in a greased oven-proof dish. Pour over cream, sprinkle with remaining cheese and season to taste. Bake at 200C/Gas Mark 6 for about 20 minutes. Serves 4.
Fennel and Potato Soup
2 bulbs fennel, coarsely chopped ………………..800g potatoes, thinly sliced
2 onions, chopped ……………………………………….1 litre stock (chicken or vegetable)
small pot single cream ………………………………..1 tablespoon chopped chives to garnish
Fry onions gently until very soft. Add fennel and potatoes. Fry for further 5 minutes, covered, stirring frequently. Add stock and simmer for 20 minutes. Season, puree and add cream. Reheat without boiling. Scatter chives to serve. Serves 4.
Braised Pork and Fennel
400g pork fillet, cut into chunks ……………….2 bulbs fennel
1 large onion, chopped ………………………………2 large cans chopped tomatoes
2 cloves garlic, crushed ……………………………..2 tablespoons tomato puree
250ml stock (chicken or vegetable) …………..seasoning
Fry onion and garlic until soft. Add pork and brown all over. Add tomatoes, tomato puree and stock and season. Bring to the boil. Trim and chop fennel into small wedges. Add to pork and simmer for 30 minutes covered. Test for seasoning. Serves 4.
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FRENCH BEANS
Basic cooking instructions

top and tail and remove any strings. Cut into diagonal strips and boil for 5 minutes for young beans or 10 minutes for older ones.
Freezing
Prepare beans as above and blanch for 2-3 mins. Drain, cool and pack into bags. May be cooked from frozen – French/Runner for 5 mins, broad for 7-8 mins.
Recipes
Fu’s red pepper and bean burgers

75g French beans, trimmed and roughly chopped 2 tablespoons oil
1 red pepper, cored, deseeded and diced 4 cloves garlic, crushed
2 teaspoons mild chilli powder 425g can red kidney beans
75g fresh breadcrumbs 1 egg yolk
Blanch the French beans in salted boiling water for 2 mins until softened, and drain. Saute the pepper, garlic and chilli powder in oil for 2 mins. Place in food processor, together with kidney beans, breadcrumbs and egg yolk. Process briefly until all ingredients are coarsely chopped. Add French beans, season and process until just combined. Divide mixture into 8 portions. Using lightly floured hands, shape into burgers. Pan fry for 3 mins per side until crisp and golden. Serve with lemon mayonnaise.

GARLIC & GINGER

Strong garlic paste – how to avoid cleaning out that garlic press all the time and use up the backlog!
3 heads garlic
juice of one lemon
1 inch of fresh ginger root, peeled and grated
black pepper
1 teaspoon dried chilli flakes (or to taste)
vegetable oil, as required
spices to taste – I use cumin and coriander, freshly ground

Separate and peel garlic cloves and place in mini food processor with all other ingredients and process until fairly smooth. Add sufficient oil to make a loose paste. Place in a small sterilised jar and cover with a layer of oil before screwing on lid tightly. This oil seal helps protect the paste from bacteria and under it the paste will keep for up to 3 months IN THE FRIDGE. Use as you would use fresh garlic, but without the fuss of peeling and crushing, and hands smelling of garlic every time!

Ginger and tomato sauce
400g tomatoes, cored and chopped
small bunch spring onions
2 teaspoons ginger root, peeled and finely grated
2 tablespoons lemon juice
2 teaspoons sugar
1 fresh green chilli, deseeded and chopped
2 tablespoons coriander leaf, chopped

Place all ingredients in blender or food processor and liquidise.
This sauce may be used to accompany any vegetable, meat or fish dish.

Ginger and lemon dressing
1 tablespoon ginger root, peeled and finely grated
juice of one lemon
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon soy sauce

Put all ingredients into a clean jam jar and shake until well combined.

Cockney’s Salsa – as served at the Open Day!
500g fresh tomatoes, skinned, deseeded and chopped
1 stick cinnamon
1 tablespoon cumin seeds, crushed
1 fresh chilli, chopped
1 tablespoon honey or sugar
2 cloves garlic, crushed
Juice of one lemon

Boil all ingredients except the lemon juice for 40 minutes. Then remove cinnamon stick and stir in lemon juice.

Thai marinade/sauce
200g block of creamed coconut
bunch fresh coriander, chopped
300ml boiling water
2 cloves garlic, crushed
3 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and finely grated
juice and zest of 1 lemon or 2 limes
1 fresh chilli (red or green), seeded and chopped

Melt the coconut cream in the boiling water and then place all ingredients in blender and process. This may be used simply as a marinade or as a cooking sauce. Makes a fabulous curry with chickpeas, butternut squash and spinach, or with chicken. (Separates out if brought to the boil, but just stir to reamalgamate!)

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KALE Photo: Variety Redbor (top) Westland Winter (below)
Basic Cooking Instructions
Discard any discoloured leaves. Save the stalks for the guinea pig ! Rinse well and check for insects ! Boil for 5-10 minutes in just enough water to cover. Steaming is not advisable. Serve buttered and sprinkled with herbs. May be drizzled with cheese sauce and finished off under a hot grill.
Freezing Instructions
Not recommended.
Recipes
Sauteed Kale with Peanut Butter
– the basis for this recipe was passed to us by one of our customers, for which many thanks ! I believe it’s a South African recipe.
400g kale, rinsed and shredded ………………..1 onions, peeled and chopped
4 tomatoes, chopped …………………………………4 tablespoons peanut butter
100ml vegetable stock seasoning
Saute the kale with the onion. Add tomatoes and cook for 3-4 minutes. Mix the peanut butter with stock and add to pan. Reduce to desired consistency and add seasoning to taste. Serves 4.
Rumbledethumps
400g potatoes …………………………………………200g neeps (swede)
50g butter ………………………………………………200g kale
50g mature cheese …………………………………150g ham or bacon in small chunks
Peel and dice the potatoes and neeps and boil together for 15-20 minutes until tender. Fry kale in butter, until tender but still bright green, with the ham or bacon. Add kale to potatoes and neeps, and mash together roughly. Season to taste. Tip into ovenproof dish. Sprinkle with cheese and bake at 170C/Gas 4 for 25 minutes. May be browned off under grill if desired. Serves 4.
Kale with Cream and Nutmeg
400g kale ………………………………………………….25g butter
2 tablespoons soured cream a…………………….good pinch of nutmeg
seasoning
Shred the kale finely and rinse. Cook in boiling, salted water for 5 minutes until slightly soft but still crunchy. Drain well, returning pan to heat to evaporate excess moisture – do not allow to burn ! Sprinkle with black pepper and nutmeg. Toss in the butter. Take of the heat and stir in soured cream to serve. Serves 4.

Kale and Chorizo Soup
1 tablespoon oil 200g chorizo (sausage, not sliced)
250g kale, rinsed, stemmed and chopped 250g potatoes
1 large onion, chopped 2 cloves garlic, crushed
2 litres stock handful fresh parsley, chopped
2 bay leaves Sprig fresh thyme
1 teaspoon smoked paprika

Fry onion and chorizo in oil for 2 mins. Add potatoes, garlic and parsley and cook for further 2 mins. Add stock and kale and bring to boil. Add bay leaves, thyme and paprika, and season. Simmer for 30 mins until potatoes are tender. Garnish with fresh mint if desired.

Baked Kale with Potatoes and Olives
250g kale, rinsed, stemmed and sliced 400g potatoes, in 2cm slices (unpeeled)
20-ish black olives, halved and pitted 2 cloves garlic, sliced
100ml white wine 100ml water
1 lemon, cut into wedges Oil

Heat oil in flameproof casserole dish, sauté garlic and then add potatoes, kale olives, white wine, water and lemon wedges. Toss well and season with black pepper. Bring to boil and then place in oven. Bake at 180C for about 40 mins, stirring occasionally.
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KOHLRABI
Basic Cooking Instructions
Cut off roots and leaves. Peel if necessary, and slice or dice. Boil for 20 minutes, or braise in well-flavoured stock. Serve with butter, or mash with butter, yoghurt or soured cream.
Freezing Instructions
Top, tail, peel and dice. Blanch for 2 minutes. Pack in bags and freeze. Once thawed, cook in salted water for 10-15 minutes.
Recipes
Kohlrabi au gratin

1 kg kohlrabi, peeled and sliced thinly ………………….4 tablespoons parsley, chopped
2 cloves garlic, crushed …………………………………………zest of a lemon
50g butter ……………………………………………………………300ml milk
125g mature cheddar cheese, grated ……………………1 medium egg
Layer the kohlrabi slices in an ovenproof dish with parsley, lemon zest, garlic, cheese, dots of butter and seasoning. Finish with a layer of cheese. Scald the milk and whisk in the egg. Pour over the top and bake at 190C/Gas 5 for about 1hour until tender and golden. Serves 4.
Roast Kohlrabi
500g kohlrabi, peeled and cut into wedges zest of an orange
3 tablespoons oil seasoning
Steam the kohlrabi wedges for 8 minutes. Pour the oil into a roasting tin and heat until smoking. Tip the kohlrabi into the tin, sprinkle with orange zest and season. Roast at 190C/Gas 5 for 45 minutes until golden and tender. Serves 4.
Optional orange glaze- simmer the juice of 2 oranges and 2 tablespoons of sugar until syrupy. Pour over the roasted kohlrabi wedges and serve.
Warm Kohlrabi Salad
500g kohlrabi, peeled and sliced thinly ……………6 rashers smoked streaky bacon
50g pinenuts …………………………………………………..half a small green cabbage
vinaigrette dressing to taste
Steam the kohlrabi for 10-15 minutes until tender but still crunchy. Grill the bacon until crisp and cut into small pieces. Dry fry the pinenuts until golden. Fry the cabbage in a little oil until wilted. Combine with vinaigrette dressing, toss and serve warm. Serves 4.

Leeks

Basic cooking instructions
Cut off roots, discard discoloured leaves and leaf tips. Cut in half lengthways to about 5cm below green and wash well under a running tap to dislodge mud and grit. Slice if required. Boil for 10 minutes or stir fry for 5 mins. Serve with a knob of butter or béchamel sauce.

Freezing
Prepare as above and freeze in plastic bags for up to 3 months. Use from frozen.

Recipes

Leek slice
50ml oil ……………………………………………………………… 500g leeks, washed and shredded
200g onions, sliced finely …………………………………….. 225g self-raising flour
125g margarine/butter ………………………………………. 150ml water

Fry leeks and onions in oil until soft, and season. In bowl mix flour and margarine together, adding water to make soft and sticky dough. Mix in leek mixture. Place in greased ovenproof dish and bake for 30mins at 200C/Gas 6 until brown and crispy.

Leeks with ham in cheese sauce
4 large leeks ………………………………………………….. 4 slices ham
500ml cheese sauce ………………………………………..50g grated cheese

Trim and wash leeks, and cut each leek in half (horizontally). Boil for 5 mins. Then wrap each piece in half a slice of ham and place in ovenproof dish. Pour over cheese sauce and sprinkle with a little additional cheese. Season with black pepper or paprika. Bake at 180C/Gas 4 for 30 mins. Serves 4. Serve with crusty bread.

Leek and sausage hash
8 good quality sausages ………………………………….. 350g leeks, washed and sliced
4 large potatoes ………………………………………………… 1 tablespoon wholegrain mustard
140ml single cream ……………………………………………. 100g grated cheese, eg gruyere

Slice the potatoes and boil until tender – no more than 10 mins max. Dry fry sausages until well browned, and then slice and set aside. Fry leeks in a little oil until tender, then add potato slices, cooking until they begin to turn golden and crisp. Return sausage slices to pan with mustard and cream and heat for further 3-4 minutes. Remove from heat, sprinkle with cheese and season to taste. Serves 4.

Mushrooms

Basic cooking instructions
Wipe with a damp cloth to remove any traces of compost – do not wash!. Leave whole or cut into slices, and stir fry in oil or butter for 3-5 mins, seasoning to taste.

Freezing instructions
Raw – freeze whole mushrooms on tray and when frozen pack into bags or containers, will keep for up to 3 months. Parboiled – boil for three minutes in water with salt and lemon juice, drain, rinse, then pack into bags – will keep for 1 year. Sauteed – also OK to freeze.

Recipes

Quick mushroom soup

25g butter ………………………………………………. 25g flour
300ml stock (veg or chicken) …………………… 300ml milk
1 tablespoon fresh thyme………………………….. 150g mushrooms, finely sliced
1 tablespoon lemon juice …………………………… 2 tablespoons cream (optional)

Fry the mushroom slices in the butter, then take off the heat and stir in the flour. Add the milk little by little, stirring to make a roux. Then add stock and thyme, season to taste and bring to the boil, stirring continuously. Simmer for 10 minutes. Take off heat, stir in lemon juice and cream (if using). Serves 4.

Mushroom pâté

1 tablespoon oil ………………………………………….. 1 onion, finely chopped
2 garlic cloves, crushed ………………………………. 300g chestnut mushrooms, chopped
1 tablespoon sherry ……………………………………. 1 tablespoon fresh thyme
125g cream cheese ……………………………………… 2 tablespoon fresh parsley, chopped

Fry onion heat until softens, then add garlic and fry for further minute. Add mushrooms and cook until tender. Add sherry and thyme and cook until liquid evaporates. Set aside to cool. Once cool, place in food processor with cream cheese and parsley and process until smooth. Season to taste. Put into serving dish, cover and place in fridge to set. Serve with toast or crusty French bread. Serves 4-6.

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ONIONS
Recipes
French onion soup

2 tablespoons oil ……………………………………………500g onions, sliced
2 teaspoons sugar …………………………………………2 cloves garlic, crushed
1 litre dark stock …………………………………………..200ml white wine
Heat the oil in a heavy-based deep pan. Add the onions and sugar and cook over a moderate heat, stirring frequently, for about 20 minutes, or until caramelised to an even brown colour. Add the garlic and fry for a further 2 minutes. Add the stock, wine and seasoning, and simmer at a low heat for one hour. May be served with toasted French bread topped with melted gruyere cheese. Serves 4.
Glazed onions
8 medium onions, peeled …………………………………………..8 cloves
350ml dark stock ………………………………………………………25g melted butter
seasoning …………………………………………………………………..8 teaspoons demerara sugar
Push a clove into the base of each onion and place in a greased ovenproof dish. Pour over the stock, season and drizzle with melted butter. Bake at 180C/Gas 4 for about an hour or until tender. Sprinkle sugar over onions and cook under a hot grill until caramelised. Serves 4.
Baked stuffed onions
4 medium onions, peeled ………………………………………..2 tablespoons fresh breadcrumbs
50g grated gruyere ………………………………………………..25g butter
2 teaspoons fresh thyme leaves ……………………………..seasoning
Boil the onions in salted water for 15 minutes. Drain and cool. Cut off the top of the onions and scoop out the centres with a teaspoon. Chop the centres and mix with the other ingredients. Fill the onions with this mixture and place in a greased ovenproof dish, topping each with a knob of butter. Bake at 190C/Gas 5 for 20 minutes until golden. Serves 4.
Caramelised onion flan
2 tablespoons oil ……………………………………………………….700g onions, sliced
2 eggs ………………………………………………………………………150ml milk
150ml double cream ………………………………………………..seasoning
shortcrust pastry case – 20cm (bought, or made with 125g flour, 50g butter, 1 egg and 1-2 tablespoons water and used to line a flan dish/tin)
Fry the onions gently for about 30 minutes until golden brown, stirring frequently. Beat the eggs, milk and cream together and season. Place the onions in the pastry case and pour over the egg/milk mixture. Bake at 190C/Gas 5 for about 40 minutes. Serves 4-6.
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PARSNIP
Basic Cooking Instructions
Cut off top stem and spindly root. Peel and dice or slice or cut into strips. Boil for approx 10 minutes or roast for 40 minutes at 180C/Gas Mark 5.
Freezing Instructions
Peel and cut up as desired. Blanch in boiling water for 2 minutes. Cool and pack in freezer bags. May be cooked from frozen in boiling water for 5-8 minutes.
Recipes
Parsnip and Carrot Mash

200g carrots ……………………………………….200g parsnips
50g butter …………………………………………..4 tablespoons double cream
Peel and dice the carrots and parsnips. Boil carrots for 5 minutes, then add parsnips and boil for further 15 minutes, or until tender. Puree with butter and cream until smooth and season to taste. Serves 4.
Roast Parsnips with Parmesan
400g parsnips …………………………………………3 tablespoons oil
4 tablespoons parmesan, grated ……………..seasoning
Peel parsnips and cut into batons. Coat in oil, season with black pepper and roast for 30 minutes at 180C/Gas 5. Remove from oven, sprinkle with parmesan and roast for further 10 minutes until golden. Serves 4.
Parsnip, Cheese and Chive Bread
200g parsnips, coarsely grated ………………………100g Cheshire cheese
1 tablespoon chives, chopped ………………………….225g self raising flour
1 teaspoon salt ……………………………………………….2 large eggs
1 tablespoon milk
Sift flour and salt into large bowl. Add the grated parsnip and toss to coat. Add chives and Cheshire cheese and mix well. Mix the egg with the milk and add, a little at a time, mixing with a knife. The resulting dough should be loose and sticky. Transfer to a baking sheet and shape gently into a rough circle, slashing the top in the shape of a cross. Scatter a few chives and a little cheese on top, plus a little flour. Bake at 190C/Gas 5 for 45 minutes until golden and crusty. Serve warm.
Parsnip & chestnut croquettes
500g parsnips, peeled and diced ………………………….250g chestnuts
2 teaspoons oil ……………………………………………………..2 cloves garlic
1 tablespoon chopped parsley ………………………………75g smoked bacon (optional)
1 egg, beaten ……………………………………………………….50g fresh breadcrumbs
Pierce chestnuts and roast at 200C for 10-15 mins, together with the bacon. Skin and crumble the chestnuts, break the bacon into tiny pieces. Boil parsnips for 15 mins. Cook garlic in oil and then mash in parsnips, add crumbled chestnuts, bacon and herbs and season to taste. Take one tablespoon mixture at a time and form into croquette shapes. Dip in egg and cover with breadcrumbs. Place on greased baking tray and bake at 200C/Gas 6 for 20 minutes or until golden brown.

Peppers

Basic cooking instructions
Remove stem, seeds and ribs. Cut in half for stuffing (see recipe below) or cut into slices or dice. Stir-fry sliced or diced peppers for 3-5 mins.

Freezing
Loses quality and texture but fine for adding to casseroles. Freeze dice in freezer bags and use from frozen.

Recipes

Roasted Peppers
3 peppers, ideally mixed colours …………………………. 3 rashers bacon
6 cherry tomatoes / 3 small tomatoes ………………… 3 cloves garlic
12 basil leaves, torn …………………………………………… oil to drizzle

Cut peppers in two from top to bottom, through the stalk. Remove seeds and spines, and place in roasting tin. In each half, place 2 cherry tomatoes/2 half tomatoes, a few slices of garlic and half a bacon rasher (rolled). Drizzle with oil, season with black pepper and sprinkle over basil leaves. Roast at 200C for 20-25 minutes. Serve with focaccia or ciabatta to mop up the juices! Serves 2.

Veggie option – prepare the peppers as above. Drizzle each half with oil and bake for 10-15 minutes until softened. Then place a piece of halloumi cheese, a small spoon of pesto and a few pine nuts in each cavity and grill until the cheese is melted and golden, taking care not to scorch the pine nuts.

Cheat’s gazpacho
4 tomatoes, cored and chopped ……………………………… 250g passata
1 red pepper, seeded and chopped ……………………….. 1 red chilli, seeded and chopped
1 clove garlic, crushed …………………………………………… 1 tablespoon lemon juice
1 teaspoon balsamic vinegar

Place all ingredients into blender and whiz until smooth. Season to taste. Serve chilled, garnished with olives if desired.

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POTATOES
Recipes
Rosti

450g potatoes, preferably waxy 50g butter
Peel and grate the potatoes and squeeze hard to remove excess moisture. Melt butter in frying pan. Place 10cm diameter heaps of potato in pan and fry at high heat for 3-4 minutes, pressing down to flatten with a spatula. Flip over and fry other side until golden. Season to taste. Serves 4.
Easy Dauphinois potatoes
550g potatoes ……………………………..50g butter
2 onions, sliced ……………………………150g grated cheese
500ml milk …………………………………1 egg
Wash and slice potatoes thinly (may be peeled if desired). Butter an ovenproof dish. Layer potatoes, onions, knobs of butter and cheese, and season each layer. Finish with a sprinkling of cheese. Scald the milk, beat in the egg and pour over potatoes. Bake at 200C/Gas 6 for at least one hour, until well browned. Serves 4.
Souffle baked potatoes
4 large baking potatoes ……………………………………50g butter
150g grated cheese …………………………………………2 eggs, separated
Bake the potatoes until tender (1hr – 1hr 30 minutes at 180C/Gas 4). Cut in half and scoop out flesh, leaving a shell approximately 5mm thick. Mix flesh with butter, cheese and egg yolks, and season to taste. Whisk egg whites to soft peaks and fold into potato mixture. Refill potato shells, sprinkle with paprika, return to oven and bake for further 20 minutes until golden. Serves 4.
Roast potato stacks
500g potatoes …………………………..50g butter, melted
Wash and slice potatoes thinly (approx 4mm thick), peeling if desired. Brush both sides of each slice with melted butter and place in stacks of 6-8 slices, securing each stack with a cocktail stick. Season to taste and roast at 200C/Gas 6 for 45 minutes or until golden. Serves 4.
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PURPLE SPROUTING BROCCOLI
Basic cooking instructions
Boil or steam for 3-4 mins until barely tender, as it becomes soggy and sulphurous when overcooked!
The “flowers”, leaves and stems are all to be eaten. The heads cook more quickly than the stems, so cut the stems into short lengths and cook for a couple of mins before adding the heads. Serve with melted butter and a squeeze of lemon juice, or even as the “soldiers” with a dippy egg!
Recipes
PSB au gratin

400g PSB …………………………………………..25g butter
4 hardboiled eggs ………………………………25g flour
400ml milk ………………………………………..4 tablespoons cream
500g chopped ham (optional) …………….75g grated cheese (gruyere or emmental are ideal)
Breadcrumbs from one slice wholemeal bread
Cook and drain the PSB. Melt butter in pan, sit in flour to make a roux. Add milk gradually to make a smooth sauce and bring to boil, stirring constantly. Add cream and season. Arrange PSB in ovenproof dish, top with sliced eggs and ham, and cover with sauce. Sprinkle over cheese and breadcrumbs and bake at 200C/Gas 6 for about 20 mins until golden brown.
PSB with lemon and pasta
250g PSB, cut into 5cm lengths ………………………….150g pasta shapes (penne is ideal)
1 tablespoon oil …………………………………………………..2 cloves garlic, crushed
Zest and juice of a lemon …………………………………….4 tablespoon white wine
100ml cream
Boil pasta for 10 minutes or as advised on packet. Drain and return to pan. Simmer or steam PSB for 2 mins, drain and add to pasta. Try garlic and lemon zest for 2mins, then add wine and lemon juice and reduce by half. Sit in cream and season to taste. Add to PSC and pasta and toss to combine. Sprinkle with black pepper., and serve immediately.
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SPINACH
Basic Cooking Instructions
Wash with care and remove any tough stalks. Young leaves are great raw in salad. Larger leaves – may be stir fried for 2 minutes, microwaved for 2 minutes or steamed, as desired to wilt. Drain well. Serve with butter or a little cream and nutmeg.
Freezing Instructions
Prepare as above. Blanch for 2 minutes. Pack in bags and freeze. May be used for soups, pasta sauces, etc.
Recipes
Chicken Florentine

500g spinach, washed and wilted …………………1 large tin chopped tomatoes
handful fresh basil leaves ……………………………..150g cooked chicken, chopped (optional)
0.5 litres cheese sauce ………………………………….50g fresh breadcrumbs
Place tomatoes in deep oven-proof dish, add torn up basil leaves and season to taste. Layer wilted spinach leaves on top. Sprinkle over chicken and cover with cheese sauce. Finish with a sprinkling of breadcrumbs. Bake at 200C/Gas 6 for 40 minutes until bubbling and golden brown. Serves 2-3. Chicken may be replaced with any other cooked meat, sliced hard-boiled eggs, etc.
Spinach & three cheese pasta bake
500g spinach, washed, wilted and chopped ……………….0.75 litres white sauce
50g mozzarella, diced …………………………………………………50g grated mature cheddar
50g dolcelatte/stilton, diced ………………………………………25g Parma ham, torn into strips (optional)
freshly-cooked pasta, shape (eg penne) and amount as desired
Mix the pasta with the spinach and cheeses, and season to taste. Pour over sauce and toss ham strips over the top to garnish. Sprinkle with paprika if desired. Bake at 200C/ Gas 6 for 30 minutes until bubbling and golden brown. Serve with salad and crusty bread. Serves 2-3.
Spinach Crumble
1kg spinach, washed …………………………………..150ml single cream
1 glass white wine ……………………………………….1 tablespoon flour
100g fresh breadcrumbs …………………………….1 onion, finely chopped
2 eggs …………………………………………………………25g grated mature cheddar
1 tablespoon oil
Fry spinach gently in a little oil until wilted and remove from pan. Drain. Fry onion in remaining oil until translucent. Mix in flour and add wine gradually until smooth. Add spinach and single cream, season to taste, and then place in oven-proof dish. Sprinkle over breadcrumbs. Make two hollows with the back of a spoon. Break eggs into these hollows and sprinkle with cheese. Bake at 200C/Gas 6 for 20 minutes. Serves 2.

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SQUASH & PUMPKIN Picture: Variety Gem (top), Butternut (middle), Hokkaido (bottom)
Basic Cooking Instructions
Large fruit – cut off required section, remove pips and fibrous section, and peel. Cut into 1cm thick slices or dice. Boil for 20-25 minutes or roast. Small fruit – cut in halves or quarters. Remove pips and fibrous section. Peel and boil for 10-30 minutes, depending on size, or stir-fry slices for 10-15 minutes, or bake unpeeled for 30-60 minutes, testing with a skewer.
Freezing Instructions
Peel, remove seeds and cut into slices or dice. Blanch for 2-3 minutes. Pack into bags and freeze. Thaw and saute in butter, or use in a casserole or soup.
Recipes
Roast Squash
1kg squash, peeled , seeded and diced ……………………….2 tablespoons oil
2 tablespoons thyme ………………………………………………….2 cloves garlic, sliced
seasoning
Place squash in a roasting tin. Drizzle with oil and toss to coat. Sprinkle with thyme, garlic and seasoning, and roast at 200C/Gas 6 for 20-25 minutes until tender. Serves 4.
This may also be used as the base for soup : once roasted, place in large pan with 1 litre stock and 1 tsp ground coriander, a pinch of turmeric and cayenne pepper. Simmer for 20 minutes and puree. Add a swirl of cream to serve if desired. Serves 4.
Baked Squash with Cream and Gruyere
2 small squash 150ml single cream
150g gruyere, grated seasoning
sage leaves
Halve the squash and scoop out the seeds. Place halves in an ovenproof dish and fill the cavities with cream, sage, cheese and seasoning. Cover and bake for 30 minutes at 200C/Gas 5 until tender. Serves 4.
Pumpkin & parsley soup
1 small pumpkin, peeled and diced …………….1 large onion, peeled and chopped
1.5 litres stock oil………………………………………..4 tablespoons chopped parsley
few drops green tabasco
Fry the onion In oil until soft, add pumpkin and allow to soften slightly. Add stock and half of parsley and simmer for 20 minutes. Puree, season to taste and add remaining parsley. Serves 4-6.
Pumpkin Risotto
1 kg pumpkin, peeled, seeded and diced …………………….2 tablespoons oil
1 tablespoon thyme leaves (no stalks) ………………………..1 onion, chopped
2 cloves garlic, crushed ……………………………………………….300g Arborio (risotto) rice
zest and juice of a lemon ……………………………………………..50g cream cheese or mascarpone
50g parmesan
1 litre vegetable stock – kept simmering in a separate pan
Heat the oil in a large pan / deep frying pan / wok, and fry the onion and garlic until very soft. Add the pumpkin chunks and cook for 5 minutes. Add rice and thyme, and cook for 2 minutes until translucent. Pour in a ladleful of stock and cook, stirring continuously until almost completely absorbed. Repeat in this way until all the stock has been used and the rice is cooked and the risotto has a thick and soupy consistency. Stir in lemon juice and zest. Season to taste. Stir in cheese and serve as it begins to melt. Serves 4.
Roasted Pumpkin Seeds
Don’t waste the seeds – soak the seeds from a fresh pumpkin in cold water for 1 hour. Drain and rinse. Spread out thinly on a baking tray and bake at 150C/Gas 2 for 30 minutes until toasted and golden. Sprinkle with salt (and/or any other desired seasoning) and serve as a tasty snack.
Pumpkin Muffins
280g plain flour………………………………1 tablespoon baking powder
2 teaspoons cinnamon…………………….350g pumpkin, peeled, seeded and grated
175g brown sugar……………………………1 teaspoon salt
3 medium eggs………………………………..175ml milk
85g melted butter
small handful roasted pumpkin seeds (without salt)
Line a 12 hole muffin tin with paper cases. Mix flour, baking powder and cinnamon in a bowl and set aside. In another bowl mix eggs, milk and melted butter. Add sugar and beat well. Add the flour mixture and stir until combined to give a lumpy mix. Stir in grated pumpkin and seeds. Fill paper cases and bake for 20-25 minutes at 200C/Gas 6 until well-risen and firm. Dust with sifted icing sugar before serving. Makes 12.

SWEDE
This type of ‘Turnip’ originated in Northern Europe and came to Britain in the seventeenth century via Sweden and so was known as a swede as opposed to the white or salad turnip. Though it is mostly refered to in Scotland as just a ‘turnip’ or ‘neep’.

Basic cooking instructions
Swede – peel and remove any fibrous parts. Rinse and then slice or dice as required. Boil for 15-20 mins, then serve tossed in butter or mashed.

Freezing
Peel and dice, blanch for 2 minutes and then pack into freezer bags. Cook from frozen. Alternatively, may be frozen as a puree, reheated over a bain marie with a little butter or cream.

Recipes

Three-Root Mash
A great way to use up those roots lurking in the back of the cupboard, not to mention getting your children to eat swede and parsnip!
200g potatoes, peeled and diced
200g parsnip, peeled and diced
200g swede, peeled and diced
50g butter
60ml milk
Dollop of cream cheese
½ teaspoon each of ground cumin, nutmeg and mild chilli powder, if you wish to pep it up a bit!

Place veg into pan and bring to boil. Simmer for 15 mins. Drain and mash with dairy ingredients until smooth. Season to taste. Serves 4.

Roast swede with parmesan
650g swede, peeled and cut into thin wedges
2 tablespoons oil
75g parmesan
1 tablespoon fresh rosemary

Tip swede, oil and rosemary into roasting tin and mix until well coated. Season well. Sprinkle with parmesan and roast at 200C/Gas 5 for around 30 mins until crisp and golden. Serves 4 as an accompanying vegetable.

Neeps and tatties
4 large baking potatoes, unpeeled, cut into chunks
3 tablespoons oil
400g swede, peeled and cut into chunks
30g butter

Parboil the potatoes for 5 minutes, and then place in roasting tin with oil and roast for 45 minutes at 200C/Gas 5.
Meanwhile, boil swede for 30 minutes until very soft. Add to potatoes and roughly mash everything together, leaving it quite chunky. Dot with butter and bake for about 20 minutes. Serve with lots of butter. Serves 4.

Sweet Potato

Basic cooking instructions
Scrub skins and peel after boiling or baking. Boil for 30 mins. Bake at 180C for 45-60 mins depending on size. Serve peeled and mashed with butter and cinnamon.

Freezing
Cook and puree and then prepare as croquettes or duchesse and pack in rigid containers. Can be cooked from frozen in this form (200C for 20-30 mins).

Recipes

Cockney’s Three Sisters
Place chopped squash and sweet potato in roasting tin, together with finely chopped chillies. Drizzle with oil and maple syrup and season with salt and black pepper. Roast for about 20 mins at 200C. Then add sweetcorn and roast for a further 20 mins. Mix in the lime juice, borlotti beans and coriander leaf to taste, and roast for a further 10 mins to heat through.

Louisiana sweet potatoes
700g sweet potatoes ………………………………….. 25g butter
1 small onion, finely chopped ……………………… ½ tablespoon flour
100ml stock ……………………………………………… 2 tablespoon parsley, finely chopped
1 tablespoon lemon juice

Wash sweet potatoes and boil in their skins until reasonably tender but still firm. Cool slightly and then use a melon baller to scoop out small balls. Melt butter in frying pan and cook the onion until softened. Sprinkle in the flour and stir to coat onion. Then add stock and stir until it reaches the boil and thickens. Add parsley, lemon juice and sweet potato balls, adding a little more stock if necessary. Heat through, stirring until well coated. Garnish with a little more parsley if desired. Serves 4.

TOMATOES

Recipes

Roasted Tomatoes in Basil Oil
125ml olive oil ………………………………………………… 2 good handfuls basil leaves
6 ripe tomatoes …………………………………………….. 1 tablespoon honey

Warm oil gently in a small pan and add basil. Crush the leaves with a wooden spoon and cool. Halve tomatoes and place cut side up in an ovenproof dish. Strain oil over tomatoes, sprinkle with salt and black pepper and drizzle with honey. Bake at 160C for 1 hour until very soft. Cool in the liquid. When cold serve on focaccia or ciabatta with extra basil and feta or mozzarella, with the juices spooned over the top! Serves 2-4.

Quick Tomato and Pesto Tart
1 pack puff pastry ……………………………………………….. 6 tomatoes, sliced
3 tablespoons pesto ……………………………………………. 150g sliced mozzarella (or feta)
handful fresh basil leaves, torn

Roll out the pastry to a circle about 25-30cm in diameter. Place on a baking tray. Lightly score an inner circle, leaving a border of around 5cm. Spread the inner circle with pesto and arrange tomato slices over the top. Lay mozzarella slices on top and season with black pepper. Bake at 200C for about 20 minutes until puffed and golden. Toss basil over the top and serve hot. Serves 4.

Uncooked Tomato and Goat’s Cheese Pasta Sauce
500g ripe tomatoes, skinned, seeded and chopped ……….. 150g goat’s cheese crumbled
6 tablespoons olive oil …………………………………………………… large handful fresh basil, torn

Combine all ingredients in a large bowl, season and toss with hot pasta.

Tomato and Chilli Jam – another recipe from New Zealand!
500g very ripe tomatoes ……………………………………….. 4 red chillies
large piece fresh ginger, peeled and chopped ………….. 4 cloves garlic, peeled
300g brown sugar …………………………………………………. 100ml red wine vinegar
50ml balsamic vinegar

Process half the tomatoes, with the chillies, garlic, ginger and balsamic vinegar to a fine puree. Dice the remaining tomatoes and set aside. Place the puree, sugar and wine vinegar in a deep pan and heat gently, stirring continuously until the boil is reached. When simmering, add diced tomatoes. Cook for 30-40 mins, skimming off any foam and stirring from time to time to ensure that it does not catch. When very syrupy and thick, test for setting, and then pour into sterilised jars. Seal and cool. Store in a cool, dark place. Makes 4 medium jars.

Tomato Tart with Parmesan Pastry
Parmesan pastry : 225g self raising flour …………………… 1 teaspoon baking powder
35g butter ……………………………………….. 35g parmesan
125ml milk
Filling : 50ml olive oil …………………………………… 4 large onions, sliced
2 teaspoons sugar ………………………………. 6 ripe tomatoes, sliced

Rub butter and parmesan into flour and baking powder. Mix to soft dough with milk. Roll out and line greased baking sheet. Heat oil in heavy frying pan, and cook onions with sugar for 20-25 mins, covered, until golden. Spread over crust, cover with tomato slices and sprinkle with black pepper and herbs if desired. Drizzle with a little oil and bake at 200C for 30-35 min until well browned. Serves 6.

TURNIP

Basic cooking instructions
If very young may be used whole. If cooking is desired, boil for 10-15 minutes and serve as for swede above. Raw – may be served grated, as for coleslaw.

Freezing
Peel and dice, blanch for 2 minutes and then pack into freezer bags. Cook from frozen. Alternatively, may be frozen as a puree, reheated over a bain marie with a little butter or cream.

Recipes

Roasted baby turnips with peaches
3 medium-ripe peaches, halved and stoned
4-5 turnips (depending on size – roughly 300g)
2 tablespoons butter
2 tablespoons sugar
Fresh rosemary
Seasoning

Trim turnips, peeling and cutting only if necessary. Place in roasting pan and dot with butter. Sprinkle rosemary, black pepper and salt as required. Roast at 200C for 20 minutes, then add peaches, sprinkling with sugar. Roast for further 20 mins and then serve with pan juices.

Caramelised turnips
4 turnips, trimmed and peeled as necessary
2 tablespoons oil
2 tablespoons balsamic vinegar
2 cloves garlic
2 teaspoons fresh thyme
grated zest of 1 lemon
Preheat deep frying pan and add all ingredients. Turn pan down to low, cover and cook until turnips are tender, about 20-25 mins, stirring occasionally to make sure they don’t “catch” – in which case a little water may be added. (If desired shallots may also be added with the turnips.)

Apples – recipes

Spanish Apple Flan
250g cooking apples, peeled, cored and diced ……………… 6 dessert spoons flour
8 dessert spoons caster sugar ……………………………………….. 8 dessert spoons milk
1 egg …………………………………………………………………………….. 125g margarine
peeled and sliced eating apples to cover

Place cooking apples, sugar, flour, egg and butter into food processor and blend. Pour into a greased flan dish and smooth. Cover with overlapping slices of eating apple and bake at 200C/Gas 6 for approx 40 minutes until set. May be eaten warm glazed with apricot jam, or cold dusted with icing sugar. Serves 6.

Cecile’s Vegan Apple Cake – as served at the Open Day!
675g/1 1/2lb apples, peeled, cored and quartered ………… 250g/1lb 2oz caster
15ml/1 tbsp water ……………………………………………………….. 350g/12oz plain flour
9ml/1 3/4 tsp bicarbonate of soda ……………………………….. 5ml/1 tsp ground cinnamon
5ml/1 tsp ground cloves or mixed spice ……………………….. 175g/6oz raisins or sultanas
150g/5oz chopped walnuts (optional) ………………………….. 225g/8oz margarine
5ml/1 tsp vanilla essence

Icing: 115g/4oz icing sugar ………………………………………….. 30-45ml/2-3 tbsp lemon juice

Put the apples, 50g/2oz of the sugar and the water in saucepan and bring to the boil. Simmer for 25 minutes, stirring occasionally to break up any lumps. Leave to cool. Preheat oven to 160C/Gas 3. Oil and flour cake tin. Sift flour, bicarb and spices into a bowl. Remove 30ml/2 tbsp of the mixture to another bowl and toss with the raisins and 115g/4oz of the walnuts. Cream margarine and remaining sugar together until light and fluffy. Fold in cooled apple mixture. Fold flour mixture into apple mixture. Stir in vanilla and raisin and walnut mixture. Pour into tin. Bake until a skewer inserted in the centre comes out clean, about 1 1/2 hours. Cool completely in the tin on a wire rack, then unmould on to the rack. For the icing, put the sugar in a bowl and stir in 1 tbsp lemon juice. Add more lemon juice until the icing is smooth and has a thick pouring consistency. Transfer the cake to a serving plate and drizzle the icing on top. Sprinkle with the remaining nuts.

Apple and gingerbread loaf
100g syrup ………………………………………………… 100g butter
100g brown sugar ……………………………………… 1 egg
1 apple, grated (unpeeled) ………………………… 220g self raising flour
2 teaspoons ground ginger ………………………… half teaspoon cinnamon
half teaspoon nutmeg ……………………………….. 180ml milk

Grease and line loaf tin. Melt syrup, sugar and butter in saucepan and allow to cool. Add eggs, milk and apple and mix well. Fold in flour and spices. Fill loaf tin and bake at 170C for around 40 mins until set and golden.

Blackberry and Apple Tealoaf
250g s r flour ………………………………………………. 175g butter
175g muscovado sugar………………………………….. 0.5 tsp cinnamon
2 tablespoons Demerara sugar …………………….. 1 large eating apple, grated
2 large eggs …………………………………………………. 1 tsp baking powder
225 g blackberries

Preheat oven to 180C/Gas 4. Grease and line 1.7 litre loaf tin. Melt butter and mix with eggs and sugar. Add apple. Stir in dry ingredients except Demerara sugar. Fold in blackberries GENTLY. Spoon into tin and bake for around 1 hour – 1.25 hours. Check after 45 mins and cover with foil to prevent scorching.

Apple and Blackberry Tray Cake
175g butter ………………………………………………… 300g s r flour
800g apples, peeled, cored and sliced ………… 284ml carton whipping cream
225g caster sugar ………………………………………. 3 eggs
300g blackberries

Preheat oven to 200C/Gas 6. Grease 30x20cm roasting tin and dust with flour. Bring cream and butter up to the boil and set aside. Whisk sugar and eggs until thick and pale, and then add buttery cream. Fold in flour. Pour mixture into tin and cover with apples slices and blackberries, and sprinkle with a little extra sugar. Bake for 50-60 mins. Cut into squares to serve. Serves 8.

Bananas – recipes

Sarah’s Vegan Parsnip & Banana Cake
250g wholemeal flour …………………………………. 1 tablespoon baking powder
115g brown sugar ………………………………………… 1 teaspoon cinnamon
2 teaspoons ginger ……………………………………… 250g parsnip, peeled and grated
1 large / 2 small bananas, mashed ………………. 3 tablespoons orange juice
9 tablespoons vegetable oil

Combine all ingredients in bowl until well mixed. Fill greased and lined loaf tin and bake at 180C for 45-50 mins. May be iced if required – eg cream cheese icing from carrot cake, or just 120g icing sugar and 2 tablespoons orange juice. Option – grated squash is a good alternative to parsnip and makes a more even-textured cake.

Banana Teabread
2 very ripe bananas, peeled and mashed ………………………. 225g self raising flour
2 teaspoons cinnamon …………………………………………………… 110g margarine
110g sugar (any) …………………………………………………………… 2 eggs

Place all ingredients in a bowl and mix until well blended. Pour into a greased and lined loaf tin and bake at 180C/Gas 4 for approx 50 minutes until golden and firm.

Oat and banana drops – vegan and wheat free
1 cup oats ……………………………………………………. 1 cup oats, processed to make coarse flour
1 teaspoon mixed spice ……………………………….. 1 teaspoon baking powder
2 ripe bananas, mashed ………………………………. 1 teaspoon vanilla extract
3 tablespoons oil

Mix dry ingredients, mix wet ingredients and add wet to dry. Drop by the spoonful onto greased baking sheet. Bake for 12/15 mins at 180C/Gas 4.

Oranges – recipes

Caramelised Oranges
6 large oranges, ideally seedless ……………………………… 150g granulated sugar
175ml boiling water

Remove zest from 3 of the oranges and put aside. Using a sharp knife, remove all skin and pith from oranges and cut into thin, round slices across the segments. Discard any pips. Arrange slices in a shallow serving bowl. Place sugar in a heavy-based pan and heat gently until sugar melts and turns golden brown, stirring as necessary. Do not allow to overheat and burn. Pour in the water – take care as it will spatter – stirring vigorously until a smooth syrup is achieved. Add zest. Allow to cool slightly, then pour over oranges and leave to cool completely before refrigerating. Serve well chilled. Serves 4.

Orange drizzle muffins
175 g butter or margarine ………………………………….. 175g soft brown sugar
Zest & juice of 2 oranges …………………………………….. 3 eggs
125g sultanas ……………………………………………………… 1-2 tablespoons milk
100g granulated sugar

Line muffin tin with paper case and preheat oven to 180C/Gas 4. Beat sugar and butter/margarine until light and fluffy. Add zest of 1 orange and sultanas, then add eggs a little at a time. Fold in flour, adding enough milk for the mixture to have a soft dropping consistency. Spoon into cases ad bake for about 15-20 mins. Mix remaining zest, juice and granulated sugar and pour over tops. Cool in tin.

Pears – recipes

Pear and Ginger Loaf
250g s r flour …………………………………… 1 tsp bicarb
1 tbsp ground ginger………………………… 1 tsp cinnamon
125g butter …………………………………….. 250g golden syrup
125g muscovado sugar ……………………. 250ml milk
2 eggs ……………………………………………… 4 pears, peeled, cored and chopped

Preheat oven to 180C/Gas 4. Grease and line 25x12cm loaf tin. Melt butter, syrup and sugar together and then add milk to cool down the mixture. Mix flour, bicarb, ginger and cinnamon and stir in syrup mixture. The add pear pieces and eggs. Pour into tin and bake for 1 hour.

Spicy Pear Shortcake
300g butter ……………………………………………. 300g muscovado sugar
vanilla extract ………………………………………… 3 eggs
300g self raising flour …………………………….. 1 tablespoon allspice
3 ripe pears, peeled and sliced ………………. 100ml golden syrup

Grease and line 23x35cm tin. Cream butter and sugar until fluffy. Add vanilla. Beat in eggs one at a time. Fold in flour, and spices. Spoon into tin and level off. Place sliced pear over top and drizzle over syrup. Bake for 25-30 mins until firm and golden.

Pear and Bacon Salad (starter)
3 pears, peeled, cut into quarters and cored …………. 12 strips streaky bacon
50ml honey ………………………………………………………….. 1 teaspoon five spice powder
1 teaspoon fresh grated ginger …………………………….. 120ml ginger wine (eg Crabbie’s)
Salad leaves for garnish – eg rocket, mizuna, mibuna

Wrap each pear quarter with a bacon strip and place in shallow ovenproof dish. Mix honey, spice and ginger and brush over pears. Pour over wine and bake at 180C for 1- 12 mins until bacon is crispy and pears are tender. Garnish with salad leaves. Serves 4.

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