Here for your delectation and enjoyment are the gorgeous recipes that Laura demonstrated today (26th of February) at the demo following the North Kessock community market. Many thanks to her for sharing her enthusiasm and expertise with us all. As ever the demo provided plenty of food for thought...ba-boom tsk!





SOUPS



Carrot Soup (very red)



½ kilo carrots

1 red onion

Handful red lentils



Mix 1/2veg:1/2 tom stock

Spices: smoked and hot paprika, coriander

Bit of cream



Jerusalem Artichoke & Mushroom Soup (themed on nuttiness of the artichokes)



1.themed on nuttiness of the artichokes

More artichokes than mushrooms (chestnut)

Saute 1 smallish Leek

Boil up artichokes in Gallo Mushroom stock and add mushrooms with seasoning

Dbl Cream to taste

Ground walnuts handful

Touch of sesame or truffle oil.



2. More artichokes than mushrooms (chestnut)

Saute mushrooms and a celery stick in plentiful ghee

Boil up artichokes in Gallo Mushroom stock and add mushrooms/celery with seasoning

When cooked, Add grated nutmeg and a large spoon of cream cheese

Add a handful of grated parmesan.





Roast Beetroot and Balsamic salad



Smear the beetroot with olive oil and roast in its skin in a garlic roaster if you have one at GM 4-6 for about 40 mins.

To speed up, parboil a bit first.

You can also roast some red onion along with for a variation.



Peel beetroot after is has cooked, whether boiled or roasted.

Slice the beetroot (and onion) and pour 1-2 capfuls of balsamic vinegar over.

Pour olive oil over

Add lemon thyme preferably, or ordinary thyme and stir up.

No other seasoning is necessary. Yum,yum





Baked Red Cabbage

(red & rich dark aromatic)



Sesame oil to grease a clay pot or ceramic dish with a lid

Red Cabbage sliced (you can steam lightly first to shorten cooking time)

Grated beetroot or apple

handful of raisins

Grated orange rind and some juice, or cranberry juice

Pour 3 capfuls of sherry or port and 2 capfuls of balsamic or cider vinegar over the cabbage

4 xJuniper berries, slightly crushed, 1.5 x star anise and 2 cloves

Cranberry sauce

or Rowan and apple sauce

or Redcurrant jelly



Bake about 1 hour at GM 5





Campers Curry (Cabbage or Kale)



Saute onions, ginger, chillies and garlic in ghee or oil

Add mushrooms to sweat

Add curry powder & garam masala

Or turmeric, cumin, coriander

Add thinly sliced dark green leaves of any sort cabbages, kales, chard

Add chickpeas

Mix well to coat leaves, add some veg /mushroom stock





Spicy root & lentil casserole

Use pre-soaked yellow moong dahl or split peas, or unsoaked red lentils.

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.

Stir in curry paste or powder, chopped ginger, extra chilli, pour in veggie stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in fresh chopped coriander, season and heat for a minute or so. Top with yogurt and decorate with more coriander. Serve with naan bread.



Lovely Lentils (all the greens)



Cook up Puy or Mediterranian lentils with bay leaves and veg stock

Saute celery, leek, green pepper and green chilli

Add to lentils



Serve with celeriac or cauliflower (ie something white)







Carrot Cake /Parsnip/ Pumpkin/CourgetteCake



[60 g soaked raisins] optional

250g (9 oz) carrots (or any of the above) grated

2 lrge eggs

125 ml sunflower oil or melted butter

150g (5oz) light muscavado and/or unrefined caster sugar

225 g (8 oz) spelt or wholemeal plain flour

½ tsp B. Soda

4 tsp BP



Mix oil, eggs, sugar, beat. Add flour gradually, beat.

180C GM4



Topping

100g cream cheese

50 g icing sugar

zest of lime & juice