October goodies
Green Valley Grocer Recipes for Week 3 – 21 & 22 October 2011 We are having bright yet cold days, but that can change very quickly, as we all know! We have a lovely selection of vegetables in the shop at the moment, in addition to everything else we stock. We have mussels, salmon, mackerel, haddock, smoked and fresh; all at the fish counter. We always have prawns in the freezer, large uncooked and cooked are available, please ask a member of staff if you require some. Pumpkins, squash, cabbages, onions – all different shapes, colours and sizes. Have you thought about having a meal without meat? Here are a couple of recipes which are lovely with hunks of bread or as an accompaniment to meat, hot or cold. I have included a very simple pudding which can be baked in the oven alongside the main dish. Have a lovely weekend, Jane. |
Baked Onions with Parmesan & Cream Ingredients 4 medium or large onions 300ml of whipping or double cream A good handful of grated Parmesan cheese Gas Mk 4/180C Peel the onions and bring them to the boil in a deep pot of water. Simmer for about 25 minutes until tender. Lift them out of the water, slice in half from the root to the tip and place cut side down in an ovenproof dish. Pour the cream over the onions, season with salt and pepper, add the grated cheese and bake for 25 – 30 minutes, till golden and bubbling. Roast Squash with Thyme Ingredients 4 small – medium squash 1 oz butter 1 tbsp olive oil Fresh thyme leaves Gas Mk 4/ 180C Cut the squashes in half and scoop out the fibres and seeds. Lay the squashes cut-side up on a baking sheet. Slice the butter thinly and place a slice in the centre of each squash, together with the oil, thyme and plenty of black pepper. Roast for an hour, the flesh should be totally tender when you pierce it with a knife. Fruit Cobbler Ingredients 1-11/2 lbs mixed fruit this can be plums, apples, pears, blackberries, raspberries, etc. 2 x 2oz sugar, any type ¼ tsp cinnamon or mixed spice 8 oz self raising flour 2-3 oz butter unsalted if possible About ¼ pt milk 1 tbsp ground almonds Gas Mk 4 / 180C If using apples or pears, peel and core this fruit. Cut up into equal bite-sized pieces. Place in an ovenproof dish, sprinkle 2 oz sugar and spice over the fruit. Rub the butter into the flour as for scones, add the remaining sugar and almonds into the mix. Stir and gradually add the milk, mix to a soft dough. Don’t roll this dough out, instead place on a floured surface and gently pat down to the thickness of a medium-sized cutter. Gently cut out circles of dough with the cutter until all used up. Place on top of the fruit and leave a small gap between the circles to allow for expansion. Bake for about 35 – 40 minutes in the centre of the oven, until the fruit is cooked and the cobbler has risen and is golden brown. Serve with crème fraiche, ice-cream or custard. |
