Ingredients 1 Aubergines 2 Onions 3 Tomatoes (red) Method Peel and slice the aubergine into rings. Slice the onions and tomatoes. Fry the aubergine in olive oil and a little butter if required. Place the aubergine in a lightly oiled baking dish. Season with salt and pepper. Fry the onions until lightly caramelised and place over the aubergine. Fry the tomatoes and layer over the onions. Season again. Sprinkle breadcrumbs over the dish with a little grated cheese if required.
24 Sep 2023
Ingredients 450 gm Onions 1 Tbsp Olive oil 110 gm Brown sugar 225 ml Red wine 1 tsp Cinnamon 1 Tbsp Butter Method Pre-heat the oven to 180�C. Saute the whole onions in the oil for a few minutes until lightly browned. Remove from the heat. Add the sugar, wine, cinnamon and butter and stir well. Put into an oven-proof dish and bake uncovered for about 40 minutes. Notes Use small onions if possible or shallots.
24 Sep 2023
Ingredients Onions Sauce 1 Egg(s) 200 ml Vinegar (any) 50 gm Granulated white sugar Salt Black pepper Method Peel the onions and cook in boiling water for 5 minutes. To make the sauce, beat the egg and sugar. Add the vinegar, salt and pepper. Boil until the mixture froths, stirring constantly. Pour the sauce over the cooked onions and leave to cool. The onions can be kept in the fridge until required.
24 Sep 2023
Ingredients 4 Leeks Olive oil 1 Tbsp Brandy 1 Tbsp Cream cheese 1 Tbsp Creme fraiche Salt Black pepper Nutmeg (grated) 1 Tbsp Butter Method Thinly slice the leeks into rings. Soften the leeks in the olive oil in a saucepan. Once cooked, add a little white wine or brandy then stir in the cream cheese and creme fraiche (or cream). Remove from the heat and add the butter and seasoning.
24 Sep 2023
Ingredients Tomatoes (red) Thyme Olive oil Method Slice the tomatoes in half. Lightly cover the base of a baking tray with olive oil and place the tomatoes on the tray. Season with salt and pepper. Sprinkle fresh thyme (or dried oregano) over the tomatoes and a little more olive oil. Bake in a hot oven 180�C until caramelised. The tomatoes can be stored in a fridge until required or frozen. They can be used in salads or as tomato sauce.
24 Sep 2023
Ingredients Onions Tomatoes (red) Red peppers Aubergines Squash Olive oil Black pepper Salt Oregano Method Prepare the selected vegetables and cut into large pieces - tomatoes in half, peppers into 5cm strips, onions into thick slices, etc. Lightly cover the baking tray with olive oil, place the vegetable pieces onto the tray taking care not to make the layers too thick. Sprinkle salt and pepper and your chosen herb over the vegetables and a little more olive oil.
24 Sep 2023
Ingredients 250 gm Green beans 1 Tbsp Olive oil � tsp Mustard seeds 1 Chilli 1 Onions 1 Garlic cloves 1 tsp Root ginger � tsp Turmeric 1 pinch Cardamon 50 gm Carrots 85 ml Stock 13 gm Desiccated coconut 1 Tbsp Coriander leaves Salt Black pepper Method Cook the prepared green beans in salted boiling water. Heat the oil in a frying pan and add the mustard seeds, cooking until they pop.
24 Sep 2023
Ingredients 1 Squash 150 ml Single cream Salt Black pepper Nutmeg (grated) Parmesan cheese Method Preheat the oven to 180�C. Peel the squash and cut into thickish slices. Pour half the cream into a baking dish. Layer the squash into the dish, sprinkling the seasoning on it. Pour over the rest of the cream. Sprinkle the grated cheese on top and bake for about 40 minutes or until the squash is cooked and the top browned.
24 Sep 2023
Ingredients 450 gm Swede 1 Onions 225 gm Carrots 2 Tbsp Butter Salt 2 Tbsp Breadcrumbs 1 Tbsp Treacle 100 ml Double cream 1 tsp Nutmeg (grated) 1 Egg(s) Topping 50 gm Breadcrumbs 25 gm Butter Method Pre-heat the oven to 180�C. Cook the swede and carrots and mash. Saute the chopped onion in 1 tablespoon of butter until golden. Melt the rest of the butter. Add the onion, breadcrumbs, nutmeg, cream, beaten egg and melted butter to the swede and carrot mix.
24 Sep 2023