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DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE
DEEP-DISH SPINACH AND GOAT’S CHEESE OMELETTE RECIPE
This thick, eggy mixture is oven baked and makes a delicious supper served either hot or cold. Served cold it makes a great picnic treat too.
Serves 4
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INGREDIENTS
- 50g (2 oz) butter, softened
- 500 g (1 lb 2 oz) spinach, trimmed and shredded
- 1 large leek, trimmed and shredded
- 1 tsp cumin seeds. lightly crushed
- 6 large free range eggs, beaten
- 225 g (8 oz) firm goat’s cheese, crumbled
- Salt and freshly ground black pepper
Preparation
- Preheat the oven to 180 degrees/350F.gas 4. Use about 2 teaspoons of butter to thickly grease a 23 cm(9 in) round pie dish, at least 5 cm (2in) deep, and place on a baking sheet.
- Melt the remaining butter in a large saucepan and add the spinach, leek and cumin seeds. Cook, stirring occasionally, for about 5 minutes, until the vegetables habe wilted and softened. Drain well, pressing against the side of the colander. Transfer to a heatproof bowl and set aside to cool.
- Mix the eggs into the cooled spinach mixture and carefully mix in the goat’s cheese. Season well and then trasnfer to the prepared dish. Level off the top and bake in the oven for about 35 minutes until just set. Stand for 10 minutes before slicing to serve hot. Alternatively, allow to cool before serving in wedges.
Freezing: not suitable
BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE
BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE
You don’t just have to save your berry harvest for pudding, try adding them to a salad for an extra tart/sweet flavour. It’s up to personal taste which ones you use, but this is my favoruite combination.
SERVES: 4
INGREDIENTS:
FOR THE DRESSING:
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- 4 Tbsp raspberry or other berry vinegar
- 2 Tbsp cold-pressed rapeseed oil or extra virgin olive oil
- 1 Tbsp wholegrain mustard
- 2 tsp clear honey
- Salt and freshly ground black pepper
FOR THE SALAD:
- 350 g *12 oz) assorted berries and currants (Such as small strawberries, redcurrants and raspberries)
- 125g radishes, trimmed
- Large handful of salad leaves (Such as wild rocket, mizuna or corn salad)
- 450 g (1b) skinless, boned, smoked chicken sliced
- Few springs of fresh tarragon
Preparation:
1. First prepare the dressings. Put the vinegar, oil, mustard, honey and seasoing in small screw-top jar and shake well to mix. Set aside until ready to serve.
2. Carefully rinse and dry the berries and currants. Remove the tops of the strawberries and cut in halves or quarters depending on size. Strip the redcurrants from the stalks and place in a bowl. Mix in the raspberries. Set aside. Thinly slice the radish.
3. When ready to serve, put a few salad leaves on each serving plate and sprinkle with radish and the berries. Top with a few slices of smoked chicken and spoon over the berry dressing. Sprinkle with a few leaves of tarragon and serve at room temperature.
Cook’s note: The secret of this salad is to serve it unchilled. While you can prepare the various elements in advance, let them stand at room temperature for about 10 minutes to allow the flavours to develop before serving.
Freezing: Not suitable
Kathryn Hawkins
CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE
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CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE
WARNING!; This has to be one of the prettiest soups you will ever make. If you’re not into cold soups, try serving it over ice in a glass and drinking it as a savoury smoothie.
Serves : 6
Ingredients:
- 50 g (2 oz) butter
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1 tsp caraway seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- 350 g (12 0z) carrots, peeled and copped
- 450 g (1 lb)
- 1.5 L vegetable stock
- 150 ml (5 fl oz) sour cream
- Small beetroot leaves, to garnish
Preparation:
1. Melt the butter in a large saucepan and add the onion, garlic and spices. Cook, stirring, for about 5 minutes until softened but not browned. Add the carrots and remove from the heat. Set aside.
2. Wash the beetroot well, then carefully peel ( You may want to wear later gloves because the juice will stain your fingers) abd cut into small pieces. Stir into the saucepan and return to the heat. Cook, stirring, for 1 minute until well incorporated into the oniony butter..
3. Pour over the stock, bring to the boil, half-cover and simmer for about 1 hour until very tender. Set aside to cool completely.
4. Put the cooled soup mix in a blender or food processor with the sout cream and blend until smooth. Taste and season, then cover and chill for at least 2 hours.
5. Serve in small soup bowls and garnish with small beetroot leaves. Serve with griddled bread.
* Freezeing: Not suitable
