Laura's Winter Veg Cookery demo recipes

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