2 red peppers and 2 golden peppers, seeded and cut into chunks
450g (1lb) small tomatoes or large cherry tomatoes
4 garlic cloves, peeled
3 tablespoons olive oil
salt and black pepper
several sprigs of fresh basil
Put all the vegetables and the garlic into a roasting tray or large shallow casserole and sprinkle with the oil and some salt and pepper. Mix with your hands so that all the vegetables get coated.
Bake, uncovered, a preheated oven, 180oC, 350oF, Gas Mark 4, for 30–40 minutes, until the vegetables are browned at the edges, tender and smelling gorgeous.
Season with more salt and pepper if necessary, tear the basil over the top and serve.
Taken from Rose Elliot’s Low-GI Vegetarian Cookbook, published by BBC Books
I have a favourite recipe for fennel which I found in a book of vegetarian recipes from Prue Leith's cookery school. It can be a main course with the goat's cheese or as a side dish without the cheese.
Baked Fennel with Goat's Cheese 4 or more, depending
This quantity is for 4 as a vegetarian meal. It's also good with simply grilled pork, chicken or fish.
4 bulbs of fennel 30g butter 1 lemon, juice only 4 tbs water 6 sun-dried tomatoes in oil, drained 30g pine nuts 150g goats' cheese log
Heat the oven to 200C. Trim the fennel and cut through the middle into 2 and then cut each half again 2 or 3 times to make wedges. Place these in a shallow oven-proof dish. Sprinkle on the lemon juice and water and cook in the microwave for 10 minutes. Drain.
Slice the tomatoes and sprinkle over the fennel, followed by the pine nuts and crumbled goats' cheese. Drizzle with extra virgin olive oil and bake for 15 to 20 minutes till the cheese is browned.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
JulieC, I don't know about anyone else, but it is hard to feel inspred recipe-wise at this time of the year; all I have in my veg bed at the moment is; rather woody leeks which are about to become soup;
Chop and soak a large handful of leeks
Gently fry one large sliced white onion in a large pan with olive oil,
add drained leeks, lid on heat down low and leave for 15/ 20 mins, shaking or stirring pan frequently so nothing catches.
Make a vegetable stock; boiling water, Marigold bouillon powder, I add my home made preserved lemon at this point.
Add 300ml milk to pan and the stock, simmer gently till veg very soft.
Whizz in blender, I then put it through vegetable mill if it is for guests to make it really smooth.
Also in veg plot; cavalo nero, Italian black kale, I just cut off leaves as I need them, wash, slice finely and steam.
My cavolo nero and purple sprouting all froze to a mush weeks ago. No edible veggies left in the garden but I still have one or two pumpkins left in the garage and some frozen chillies and blackcurrants along with jars of rhubarb chutney and spiced blackcurrant jelly.
I made James Martin's Butternut squash and Lime soup yesterday and will be using a chilli or two in a fish curry this evening. Might treat OH to a blackcurrant crumble.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
obelixx; am amazed your cavolo nero froze, I thought plants like that had built in anti-freeze. Have just clicked on where you live, is Belgium really that cold?
Does anyone make their own brine pickles? I am mad for them. Ever since I first pickled some (admittedly) shop-bought carrots in brine, I can't stop making them! They are amazingly healthy too, in spite of the scare stories about salt. They're known as lacto-fermented foods, and as such extremely good for you. Anyone keen on a recipe? (Or two? Or three? Or more??)
Posts
Here's a ratatouille recipe!
Chunky Oven-Baked Ratatouille
Preparation time: 15 minutes. Cooking time: 30 minutes.
Serves 4
Ingredients:
Put all the vegetables and the garlic into a roasting tray or large shallow casserole and sprinkle with the oil and some salt and pepper. Mix with your hands so that all the vegetables get coated.
Bake, uncovered, a preheated oven, 180oC, 350oF, Gas Mark 4, for 30–40 minutes, until the vegetables are browned at the edges, tender and smelling gorgeous.
Season with more salt and pepper if necessary, tear the basil over the top and serve.
Taken from Rose Elliot’s Low-GI Vegetarian Cookbook, published by BBC Books
Julie C, That sounds delish; I add pumpkins during the autumn and fresh or dried herbs
made some rosemary bread to go with soup.Third time lucky it rose to the required height and tasted o.k for bread with rosemary in.
I have a favourite recipe for fennel which I found in a book of vegetarian recipes from Prue Leith's cookery school. It can be a main course with the goat's cheese or as a side dish without the cheese.
Baked Fennel with Goat's Cheese 4 or more, depending
This quantity is for 4 as a vegetarian meal. It's also good with simply grilled pork, chicken or fish.
4 bulbs of fennel
30g butter
1 lemon, juice only
4 tbs water
6 sun-dried tomatoes in oil, drained
30g pine nuts
150g goats' cheese log
Heat the oven to 200C. Trim the fennel and cut through the middle into 2 and then cut each half again 2 or 3 times to make wedges. Place these in a shallow oven-proof dish. Sprinkle on the lemon juice and water and cook in the microwave for 10 minutes. Drain.
Slice the tomatoes and sprinkle over the fennel, followed by the pine nuts and crumbled goats' cheese. Drizzle with extra virgin olive oil and bake for 15 to 20 minutes till the cheese is browned.
Sounds good!
I would eat this as a vegetarian meal. I really like goat's cheese.
MORE RECIPES PLEASE !
JulieC, I don't know about anyone else, but it is hard to feel inspred recipe-wise at this time of the year; all I have in my veg bed at the moment is; rather woody leeks which are about to become soup;
Chop and soak a large handful of leeks
Gently fry one large sliced white onion in a large pan with olive oil,
add drained leeks, lid on heat down low and leave for 15/ 20 mins, shaking or stirring pan frequently so nothing catches.
Make a vegetable stock; boiling water, Marigold bouillon powder, I add my home made preserved lemon at this point.
Add 300ml milk to pan and the stock, simmer gently till veg very soft.
Whizz in blender, I then put it through vegetable mill if it is for guests to make it really smooth.
Also in veg plot; cavalo nero, Italian black kale, I just cut off leaves as I need them, wash, slice finely and steam.
My cavolo nero and purple sprouting all froze to a mush weeks ago. No edible veggies left in the garden but I still have one or two pumpkins left in the garage and some frozen chillies and blackcurrants along with jars of rhubarb chutney and spiced blackcurrant jelly.
I made James Martin's Butternut squash and Lime soup yesterday and will be using a chilli or two in a fish curry this evening. Might treat OH to a blackcurrant crumble.
obelixx; am amazed your cavolo nero froze, I thought plants like that had built in anti-freeze. Have just clicked on where you live, is Belgium really that cold?
Does anyone make their own brine pickles? I am mad for them. Ever since I first pickled some (admittedly) shop-bought carrots in brine, I can't stop making them! They are amazingly healthy too, in spite of the scare stories about salt. They're known as lacto-fermented foods, and as such extremely good for you. Anyone keen on a recipe? (Or two? Or three? Or more??)