Recipes

Courgette & lemon risotto

Ingredients
50g butter    courgette-lemon-risotto
1 onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 vegetable stock cube
zest and juice 1 lemon
2 lemon thyme sprigs
250g courgette, diced
50g Parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche
Method
Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

Recipe from Good Food magazine, August 2016

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges
3 red onions, peeled and cut into 3cm-wide wedgesottolenghi
60ml olive oil
3 garlic cloves, peeled and crushed
5g picked thyme leaves
Salt and freshly ground black pepper
700g jerusalem artichokes, peeled and cut into 3cm-wide wedges
220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices
80g stilton, roughly crumbled into 1cm pieces

For the dressing
115g pickled walnuts, roughly chopped, plus 3 tbsp pickling liquor
60g walnuts, roughly chopped
15g parsley leaves, roughly chopped
2 tbsp olive oil

Cavolo nero can vary hugely from bunch to bunch in terms of how much stalk to leaf you get. If yours has an enormous stalk, buy more to get the 110g leaves you’ll need for this. And if you start with more leaf to stalk, you’ll obviously need less to start off with.

Serves eight, as a side dish.
Method
Heat the oven to 220C/425F/gas mark 7. Put the parsnips and onions in a medium bowl with two tablespoons of oil, two garlic cloves, the thyme, half a teaspoon of salt and lots of pepper. Spread out on a large oven tray lined with greaseproof paper. Put the artichokes on a separate lined tray, mixed with a tablespoon of oil, a quarter-teaspoon of salt and plenty of pepper. Roast both trays for 20 minutes, until the parsnips and onions are cooked and caramelised, and the artichokes are just cooked through, then tip both into a large bowl and keep warm.

Mix the dressing ingredients with a third of a teaspoon of salt and set aside until required.

Bring a medium saucepan of water to a boil, add the cavolo nero and blanch for two minutes. Drain, refresh under cold water and pat dry.

Put the final tablespoon of oil in a large frying pan on a high heat, then fry the remaining garlic clove until just starting to brown; about 30 seconds. Add the cavolo nero and an eighth of a teaspoon of salt, and fry for four to five minutes, stirring often, until it starts to brown. Add to the veg bowl and, just before serving, gently mix in the dressing. Spread out on a large platter, sprinkle over the stilton and take to the table.

Recipe from ottolenghi.co.uk

Roasted Corn Fiesta Guacamole

Easy fiesta guacamole stuffed with roasted corn, flavourful spices, and a hint of lime!
Author: Tiffany
Recipe type: Appetizer/Side Dish
Cuisine: Mexican
Serves: 4-6

Prep time: 15 minroasted-corn-guacamole

Ingredients:
1 ear corn on the cob
1 tablespoon butter
2 teaspoons cumin,divided
2-3 medium/large avocados
2 teaspoons lime juice
1 small tomato, diced
¼ cup diced onion
¼ cup coriander, roughly chopped
1½ teaspoons garlic puree
1 teaspoon chilli powder
salt and pepper, to taste

Instructions

Preheat the grill. Brush the corn with butter, then sprinkle evenly with 1 teaspoon cumin. Grill about 5 minutes, turning throughout, until corn starts to char slightly. Remove from grill and use a sharp knife to cut off the kernels. Discard cob and set aside kernels.
Pit your avocados and place avocado flesh in a medium bowl. Mash with a fork until creamy but still has some texture. Add lime juice, coriander, garlic puree, chilli powder and mix to combine. Season with salt and pepper to taste. Gently stir in tomatoes, onions, and corn. Serve immediately.

Recipe by Creme de la crumb

Pistachio, courgette & lemon cake

Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert.

Ingredients:pistachio-courgette-lemon-cake
175g shelled pistachios
250g golden caster sugar
200g butter, at room temperature, plus extra for greasing
280g plain flour
1¼ tsp baking powder
1¼ tsp bicarbonate of soda
3 large eggs
140g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside)
zest and juice 3 lemons
140g coarsely grated courgette
175g icing sugar
2 tbsp lemon curd (optional)

Method
Put 150g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.
Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.
Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.

Recipe from Good Food magazine, August 2015

Summer rarebit

Goat’s cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level.summer-rarebit

Ingredients:
150g pack soft goat’s cheese (or vegetarian alternative)
1 tbsp Dijon mustard
50ml cider
6 spring onions, sliced
1 egg
400g sourdough bread, thickly sliced
1 raw beetroot (about 140g), peeled
½ small pack dill, chopped
juice 1 lemon
watercress, to serve

Method
Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

Recipe from Good Food magazine, July 2015

Calzone with greens

Ingredients
500g strong white bread flourgreens recipe-image
1 tsp dried yeast
1 tbsp olive oil
semolina or polenta for dusting

For the filling
12 slices chorizo
2 garlic clove, finely chopped
200g kale
cavolo nero or other leafy green
2 balls mozzarella, torn into pieces
walnut-size lump of Parmesan

Method
Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.

Recipe from Good Food magazine, February 2010

Creamy beetroot risotto

IngredientsBeet risotto

500g fresh beetroot
2 tbsp olive oil
knob of butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
handful grated parmesan (or vegetarian alternative)
4 tbsp soured cream
handful chopped dill

Method
Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Recipe from Good Food magazine, September 2009

Gem squash with a cheesy spicy sweetcorn filling

Prep time
10 mins
Cook time
10 mins
Total time
20 mins

This South African childhood favourite of gem squash filled with sweetcorn gets an adult twist with some spicy peri-peri sauce.
Author: Jeanne Horak-Druiff
Recipe type: Vegetable side
Cuisine: South African
Serves: 4 as a side

Ingredients

2 gem squash
2 large spring onions
1 large clove of garlic
2 tsp olive oil
1 x 400g tin of sweetcorn
1 tsp hot sauce of your choice (optional)
½ cup grated mature cheddar cheese

Instructions

Slice the gem squash in half around their equators. If saving the seeds to plant, remove the seeds before cooking, otherwise go ahead and place them in a steamer over a pot of boiling water. Steam until a knife can pierce the flesh easily. Remove the seeds with a spoon if you have not already done so. Keep warm.
In the meantime, slice the spring onions into small rounds and crush the garlic. Heat the olive oil in a small pot and sautée until the spring onions are soft and translucent but not caramelised. Turn down the heat, add the sweetcorn and hot sauce, and heat through.
Place the gem squash cut side up on a baking sheet lined with aluminium foil. Fill each hollow where the seeds were with as much of the sweetcorn mix as will comfortably fit.
Divide the cheese among the four gem squash halves and sprinkle over the sweetcorn. Heat under a medium grill until the cheese begins to bubble and brown.

Recipe by EasyRecipe

Courgette Muffin recipe

Get kids busy in the kitchen with these scrummy courgette muffins, perfect for cooks aged between 8-14.

Ingredients:

  • 50g courgettes, cut into chunks recipe-image-legacy-id--392465_11
  • 1 apple, peeled and quartered
  • 1 orange, halved
  • 1 egg
  • 75g butter, melted
  • 300g self-raising flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 100g golden caster sugar
  • handful of sultanas
  • 1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing

Method

  1. Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
  2. Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
  3. Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
  4. Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
  5. Mix with a spoon until everything is combined, but don’t worry if it is lumpy.
  6. Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

Recipe from Good Food magazine, July 2010

Spring greens with lemon dressing

recipe-greens

Ingredients

250g broccoli, thicker stalks halved

400g spring greens, thick stalks removed and shredded

For the dressing

2 garlic cloves, crushed
zest and juice 1 lemon
2 tbsp olive oil

Method
To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Recipe from Good Food magazine, April 2012