​Kale, oyster Mushroom And Roasted Chickpea Rice Bowls

INGREDIENTS

• 1 cup of your favorite rice blend 
• 1 14-oz/400-g can chickpeas, rinsed and drained
• 2 tsp olive oil, divided
• 1/2 tsp hot paprika
• a pinch of salt
• 3 cups kale, stem removed and chopped (about 5 large leaves)
• 7 oz - 200 g baby bella mushrooms, sliced
• 5 oz - 150 g oyster mushrooms, large ones cut in half
• 1 medium onion, chopped
• 2 small garlic cloves, or 1 large, chopped
• 1 tbsp lemon juice
• 1 tsp soy sauce (or tamari for gluten free)

DIRECTIONS

1. Preheat oven to 400F/200C.
2. Start by cooking rice according to package instructions. Drain (if needed) and set aside.
3. In a medium bowl, mix together chickpeas, one teaspoon olive oil, paprika and salt. Spread chickpeas on a baking sheet and bake for 15 minutes, stirring half way through baking. Remove from the oven and set aside.
4. Heat one teaspoon olive oil in a large skillet. Cook onion on medium heat until soft, about 2 minutes. Add mushrooms, kale and garlic, and continue cooking for about 2 minutes, stirring occasionally. Turn off the heat. Stir in chickpeas, cooked rice, lemon juice and soy sauce. Adjust seasonings if needed and serve.

​(http://www.feastie.com/recipe/not-enough-cinnamon/kale-mushroom-and-roasted-chickpea-rice-bowls)

oyster mushroom chowder

Serves 4 as a first course

A robust soup for a cold night.

4 tablespoons butter
1/2 pound oyster mushrooms, coarsely chopped
1/2 cup minced onions
1 cup cubed peeled potatoes
2 cups milk, scalded
Salt and pepper to taste
Dash of ground mace
Dash of Tabasco sauce
Pinch of dried thyme
2 egg yolks
1/4 cup dry sherry
1 cup half and half
Bread cubes browned in butter and drained well
Minced fresh parsley
​

• Melt 2 tablespoons of the butter in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm.
• Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender.
• Gradually stir in the milk.
• Add the salt, pepper, mace, Tabasco, and thyme.
• Allow this to come to a boil, then remove the pan from the heat.
• In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend the mixture into the chowder.
• Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring.

Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley.

CRAB APPLE JELLY

Ingredients​

• 4 kg crab apples
• 1 kg caster sugar
• 1 lemon, juiced
• Makes 6 x 500ml jars - or use these proportions.

Method​

1. Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
2. Bring to the boil and simmer until the fruit is soft (about 30 minutes).
3. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Do NOT squeeze the bag or it will make the juice cloudy.
4. The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
5. Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.
6. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm. Store in a cool dark place.

Recipe taken from http://www.bbcgoodfood.com/recipes/7661/crab-apple-jelly

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​gooseberries

​Most recipe ideas use gooseberry compote, a mixture of gooseberries and sugar reduced down with a splash of water till soft and pulpy.  

Gooseberries vary wildly in sweetness so the ratio really depends on personal taste.  

Start with two parts gooseberry to one part sugar and adapt to suit your palate.  Once this is done you can get creative with all manner of dishes from chutneys to drinks.  

Cordials
Gooseberries pair well with elderflower.  Try adding a spoonful of the compote to Manja's elderflower cordial with a little fresh ginger for a refreshing drink.

Sorbets
Create a lovely gooseberry sorbet by mixing gooseberry compote with water or Manja's elderflower cordial and then freezing and churning or passing through an ice cream maker, like any sorbet mix.

Of course you can also make the good old crumbles, pastries and pies!  For more recipe suggestions go to the BBC Good Food website.

Gooseberry and Elderflower Fool

(recipe adapted from BBC Good Food) serves 6

500g (2 punnets) gooseberries
3 tbsp caster sugar
4 tbsp elderflower cordial
juice ½ lemon
350ml double cream

1) Wash the gooseberries thoroughly, top and tail them, then place in a wide heavy-bottomed pan with the sugar, cordial and lemon juice. Simmer over a gentle heat until all the gooseberries have burst.


2) Lightly crush with a fork, tip into a bowl to cool and chill for at least 2 hrs. This can be done up to 2 days ahead


3) Lightly whip the cream to a soft dropping consistency, then swirl in the cooked gooseberries to give a rippled effect. Spoon the fool into glasses and chill until you are ready to serve.

​BEETROOT AND APPLE CHUTNEY

(This recipe  is taken from the website Gin and Crumpets)

Ingredients

500g cooked, peeled beetroot, roughly chopped
1 onion, finely chopped
300g apples, peeled and roughly chopped
200ml cider vinegar
20g fresh ginger, peeled and grated
1/2 tsp salt
100g soft light brown sugar
Juice of 1/2 lemon

Method

1.  First, sterilise your jars
2.  Place the beetroot, onion, apples and vinegar in a non-aluminium pan over a medium heat and bring to the boil. Reduce the heat and boil gently, stirring occasionally, for 30 minutes or until the apples are pulpy.
3.  Add the ginger, salt, sugar, lemon juice and 100ml water and simmer for 15 minutes. Remove from the heat and leave it to cool for a couple of minutes before spooning the warm chutney into the sterilised jars and sealing.
4.  The chutney should keep for a year in a cool, dark cupboard. Once you’ve opened it, keep it in the fridge.

(makes approximately 800g)

​BAKED APPLES

(recipe taken from ​http://www.jamieshomecookingskills.com/recipe.php?title=baked-apples)

This is an absolutely classic dessert - it's so simple, and a great way to use up cooking apples.  
Once you've got the hang of this recipe, feel free to experiment with different dried fruits and nuts.

​Ingredients

• 4 teaspoons unsalted butter
• 4 large Bramley apples
• 2 bay leaves, dried or fresh
• 2 whole cloves
• 2 tablespoons flaked almonds
• 2 tablespoons light muscovado sugar
• 75g raisins
• 1 orange
• 1 lemon
• 1 teaspoon ground cinnamon or mixed spice

To prepare your apples

1. Take your butter out of the fridge about 15 to 30 minutes before you start making your baked apples so it has time to soften a bit first
2. Preheat the oven to 180°C/350°F/gas 4
3. Use an apple corer to remove the cores from your apples, then carefully score around the middle of each one, using a knife (this will stop the apples from exploding in the oven)
4. Place the apples in a baking dish
5. If using dried bay leaves crumble them into little pieces; if using fresh leaves you will need to finely chop them
6. Place into a pestle and mortar with the cloves and bash up
7. Put into a large bowl with most of the almonds
8. Add the sugar, raisins, grate in the zest of the orange and lemon, then add the cinnamon or mixed spice and butter
9. Using your hands, mix well, squeezing all the flavours into the butter
10. Stuff this mixture into the hole in each apple (where you removed the core) and rub the outside of each fruit with some of the leftover mixture
11. Toss the remaining almonds in the bowl so they become lightly coated in any leftover juices, then sprinkle over the top of the apples

To bake your apples

1. Place in the preheated oven for 35 to 40 minutes, until golden and soft
2. Remove from the oven and leave to cool down for about 5 minutes before serving
3. Put each apple into a small bowl and spoon over the lovely caramelized juices from the pan

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​Roast squash with chilli, rosemary and garlic

This recipe makes an excellent side dish for sausages, chops, roast chicken or fish as well as an excellent veggie main course with steamed greens, salad or boiled rice.

 INGREDIENTS
1 x appx 1kg crown prince squash
6-8fat garlic cloves, skin on, lightly squashed
a few sprigsrosemary
1fairly hot red chilli, deseeded and finely chopped
4-5 tablespoonsrapeseed or olive oil
40gpine nuts or walnuts, (optional)
1/2lemon, juiced
 sea salt
 freshly ground black pepper

 METHOD

1. Slice the squash into quarters and deseed it, scooping out the seeds with a spoon (you can dry the seeds in an airing cupboard and use them to grow your own squashes). I leave the skin on most squashes when I’m roasting them, but you can peel it off if you prefer. Cut the squash into wedges or chunks and put them in a small roasting tin. Add the garlic and rosemary, the chopped chilli and lots of salt and pepper. Trickle over 2–3 tablespoons of oil and toss the lot together. Roast in an oven preheated to 190°C for 40–55 minutes, stirring halfway through, until the squash is completely soft and starting to caramelise.
   
   Meanwhile, if using nuts, toast them in a dry frying pan over a medium heat for a few minutes, until golden brown, then scatter over the roasted squash. Add a squeeze of lemon juice and another good trickle of oil, then serve.

​(Recipe taken from: https://cooked.com/uk/Hugh-Fearnley-Whittingstall/Bloomsbury-Publishing-Plc/River-Cottage-Every-Day/Vegetables-galore/Roast-squash-with-chilli-garlic-and-rosemary-recipe)

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​HERB BAKED CELERIAC

Ingredients  

1 celeriac
1 tbsp olive oil
sprig of rosemary
sprig of thyme
garlic
butter

Method

1. Heat oven to 180C/160c/gas 4
2. Cut off the leaves of the celeric and chop into small pieces and put to one side
3. Scrub off any dirt and trim away any frilly bits of root
4. Rub the celeriac all over with oil and place on a sheet of tin foil, root side down
5. Scatter with garlic, herbs and seasoning
6. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for appx 1 hour or until the top is very tender
7. Cut off the top and spoon out the middle contents and mash
8. Stir fry the green leaves with the mash, butter, garlic and seasoning
9. Return the mash to the centre of the celeriac and serve

(recipe adapted from http://www.bbcgoodfood.com/recipes/herb-baked-celeriac)

​
​Apple Roses

Ingredients
​

• One sheet of puff pastry
• Two red apples
• Half a lemon or lemon juice
• One tablespoon of flour
• Three tablespoons of jam of your choice
• Cinnamon
• Icing sugar for decorating

Directions

1. Core the apples and cut them in to thin slices
2. Fill a large pan with cold water.
3. Squeeze in half the lemon (no pips) or lemon juice.
4. Put the apple slices in.
5. Heat the pan of apples for 5 mins, then strain the water out.
6. Put the jam in a small pan.  Add two tablespoons of water. Heat for a few minutes, then stir.
7. Unroll the sheet of puff pastry. Roll it out lightly with a rolling pin. Cut it into six equal slices.
8. Spread each slice of pastry with the jam, and then place the apple slices along the top, skin side up.
9. Sprinkle with cinnamon, then fold over the remaining dough to cover the bottom half of the apples, and roll the pastry up to create an apple rose.
10. Place the apple roses in a cupcake/ muffin baking tin and bake at 190 degrees C for 40 – 45 minutes.

You can read more and see a video clip on how to make apple roses at: http://metro.co.uk/2015/10/17/the-internets-obsessed-with-apple-roses-this-is-what-they-are-and-how-to-make-them-5446038/#ixzz3ouqTKPL8

​

Apple Sauce

Ingredients

• 1kg cooking apples - peeled, cored and chopped
• 3/4 cup water  
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Directions 

1. In a saucepan, combine apples, water, sugar, and cinnamon. 
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. 
3. Allow to cool, then mash with a fork or potato masher.

​

​Kale chips

To make kale chips, you will need between 250g and 500g of kale - green curly is probably the best variety to use, but you can also experiment with red russian and cavalo nero. Then:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking tray with parchment paper.
• With a knife or kitchen scissors, carefully remove the leaves from the thick stems and tear into bite size pieces.
• Wash and thoroughly dry the kale with a salad spinner.
• Drizzle the kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

You can experiment with adding cayenne pepper, paprika, or chilli if you prefer a more spicy seasoning or add finely chopped nuts and seeds for a little bit more crunch.
​

Green or semi-ripe tomato and onion chutney

Ingredients

• 750g green or semi ripe tomatoes, washed + chopped
• 250g onions, peeled + chopped
• 500g cooking apples, peeled, cored + chopped
• 300ml malt vinegar
• small piece root ginger, peeled
• a few yellow mustard seeds (optional)
• 2 red chillies
• 100g raisins
• 1 tsp salt
• 200g brown sugar

Method

1. Put the tomatoes, shallots or onions and the apples in a large, heavy-based pan with half the vinegar.
2. Bring to the boil then gently cook for about 30 minutes until tender. Tie the chillies, root ginger and mustard seeds if using in a muslin bag, bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
3. Cook on a low heat, stirring from time to time until the mixture thickens (about 1 hour).
4. Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
5. Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.

​
This recipe is courtesy of Riverford Organics: http://www.riverford.co.uk/recipes/view/recipe/green-tomato-chutney

​

Apple and Plum crumble

Ingredients

• 2 large cooking apples
  
• 6 large victoria plums
• 2 tbs brown sugar
• pinch of cinammon
• zest of 1 lemon
• 200gr flour
• 125gr butter
• 100gr brown sugar
• 75gr oats

Method

1. Mix the sugar, flour and butter and make a crumbly mix, add oats and leave in the fridge.
   
2. Heat oven at 200C
   
3. Peel and chop the fruit leaving the skins on the plums to give a rich pink colour in the juice
   
4. Put in a pan with a bit of sugar, cinammon and lemon zest
   
5. Cook on slow heat till the friut is soft
   
6. Place in an oven dish and cover with the topping
   
7. cook for about 25 minutes or when you feel the top is brown enough for you
   

Read more at http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/1281/#8xjC7qGQKRLLCyhM.99

Broad bean hummous

Ingredients 

• 600 grams broad beans (weight of fresh (shelled) or frozen)
• 7 cloves garlic (peeled and roughly chopped)
• 100 ml water
• 2 small lemons (juice of)
• 120 ml extra virgin olive oil
• 2 tablespoons tahini (sesame paste)
• salt
• freshly ground pepper
• extra virgin olive oil (for serving)
• 1 sprig coriander

Method

1. Put the broad beans into a pan with the garlic cloves and about 100ml of water, cover, season the pan and cook the beans slowly for 5-6 minutes, stirring occasionally. Remove them from the heat and leave to cool a little.
2. A good-quality jug liquidiser produces the best humous, otherwise use a food processor. Spoon half of the broad beans into the blender or processor with half the cooking liquid and process on a high speed, stopping the machine occasionally to stir the mix and scrape the sides of the jug.
3. When the beans are fairly well blended leave the machine running and pour in half of the lemon juice, then slowly add half the olive oil and 1 tablespoon of tahini. Again you will need to stop the machine every so often to scrape the sides of the jug.
4. The humous should be a thick pouring consistency when it's still warm from the machine. Transfer the humous into a bowl, season to taste and add a little more lemon juice if necessary. Repeat with the other half of the broad beans, lemon juice, oil and tahini. Leave in a covered bowl at room temperature until required. deeeelicious

Recipe taken from http://www.nigella.com/recipes/view/broad-bean-hummous-2033

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Broad bean pate

• 1.5kg broad beans, (900g shelled)
  
• 2 tsp ground coriander
  
• 2 tsp ground cumin
  
• 2 tsp turmeric 
  
• Juice of one lemon
  
• 2 cloves garlic, crushed
  
• 4 tbsp olive oil
  
• salt and pepper to taste
  

1. Cook the beans in boiling, salted water until tender
   
2. Place the beans, coriander, cumin and turmeric in a liquidiser and blend until smooth
   
3. Add lemon juice and garlic, plus some of the reserved liquid to form a thick puree
   
4. Gradually add the olive oil a little at a time until the desired thickness of pate is reached
   
5. Season to taste
   
6. Put in a serving bowl and sprinkle a little turmeric over the top
   

(Serves 4-6)  Recipe taken from the Boxing Clever Cookbook, page 111

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Broad bean and courgette pasta sauce

• 500g broad beans, (250g shelled)
  
• 2 garlic cloves, crushed
  
• 1 medium onion, chopped
  
• 3 tbsp olive oil
  
• 2 medium courgettes, cut into 1cm slices
  
• 300ml single cream
  
• 400g tomatoes
  
• 100g mozarella cheese
  
• 1 tsp dried oregano
  
• salt and pepper to taste
  

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1. Put the broad beans in boiling salted water, bring back to the boil, reduce heat and simmer for about 5-10 mins until just tender.  Drain and set aside.
   
2. Saute garlic and onion in oil until the onion is transparent
   
3. Add sliced courgettes to the pan and cook for a further 5 mins
   
4. Stir in the cream and broad beans
   
5. Add tomatoes, sliced mozarella, oregano and heat gently
   
6. Season and serve with freshly cooked pasta
   

(Serves 4)  Recipe taken from the Boxing Clever Cookbook, page 111

Cabbage, carrot and onion curry

• 1 tbsp vegetable oil
  
• 2 large onions, peeled and cut into small pieces
  
• 2-4 garlic cloves (to taste), chopped or crushed
  
• 1/4 tsp mustard seeds
  
• 1/2 tsp ground cumin
  
• 1/4 tsp ground coriander
  
• 1/4 tsp turmeric
  
• 450g carrots, cut into thin rounds
  
• 450g cabbage, cut into small pieces
  
• 1/4 tsp chilli powder
  
• 1/4 tsp cinnamon
  
• 400ml coconut milk
  
• salt and pepper to taste
  

1. In a medium sized pan, heat oil and saute onion and garlic until soft
   
2. Add mustard seeds, cumin, coriander and turmeric
   
3. Add carrots to the pan and cook with the lid on for about 5 mins
   
4. Add cabbage and mix well
   
5. Add chilli powder, cinnamon and coconut milk.  Season to taste
   
6. Put lid back on and cook for about 15 mins or until cooked
   
7. Serve hot with rice
   

(Serves 4) Recipe taken from the Boxing Clever Cookbook, page 157

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Cabbage and carrot bhaji

• 1 tbsp coriander seeds, crushed
  
• 1/2 tsp cumin seeds
  
• 1-2 dried chillies or 1/2 tsp chilli powder
  
• 450g cabbage, chopped or finely grated
  
• 225g carrots, diced
  
• 90g tomatoes, chopped
  
• 1/4 tsp turmeric
  
• salt and pepper to taste
  

1. Dry fry coriander, cumin seeds, and chillies for about 1-2 mins
   
2. Add cabbage, carrots, tomatoes and turmeric
   
3. Mix thoroughly
   
4. Season to taste
   
5. Reduce heat, cover and simmer for 15-20 mins
   

Vegetables should be a little crunchy.  You may need to add a little water.

(Serves 4)  Recipe taken from the Boxing Clever Cookbook, page 156

Potato and chard salad

• 1kg small new potatoes 
• 500g chard, stemmed and sliced into ribbons

For the pesto

• 300g peas, thawed if frozen or blanched for one minute if fresh
  
• 6 tbsp extra virgin olive oil
  
• Large handful of fresh basil leaves, plus a few extra for sprinkling
  
• Juice of 1½ lemons, plus grated zest of one
  
• 1 tbsp peeled and freshly grated ginger
  
• 1 garlic clove, roughly chopped
  
• Salt and black pepper
  

1. Cook the potatoes in boiling, salted water until tender (about 15-20 minutes, depending on size).  Drain and allow to cool.
2. Put the chard into a large, lidded saucepan and cook over a medium heat (no extra water needed) until wilted.  Drain well in a colander or sieve, pushing out any water with the back of a spoon.
3. Put the peas in a food processor or liquidiser with 5 tbsp olive oil, the basil, juice and zest of one lemon, ginger and garlic and whizz briefly.
4. Season generously with salt and pepper.  Put into the fridge until needed.  The flavour of the pea purée improves when slightly chilled.
5. Place the potatoes in a large serving bowl, add the pea purée and then the chard and stir to combine.   Sprinkle with some torn-up basil leaves to serve.
6. When you've had one too many days of eating plain, boiled, new potatoes, this excellent dish comes to the rescue. 
   

(Serves 6-8)

This recipe is adapted from Sarah Raven's website.

Super energy kale soup

1 medium onion
chopped 4 cloves garlic, 
1 medium carrot, diced into 1/4-inch cubes 
1 cup diced celery 
2 red potatoes, diced into 1/2-inch cubes 
3 cups kale, rinsed, stems removed and chopped very fine 
2 teaspoons dried thyme 
2 teaspoons dried sage 
Salt and pepper to taste

1. Chop the garlic and onions and let sit for 5 minutes to bring out their health benefits. 

2. Heat 1 tablespoon broth in a medium soup pot. 

3. Sauté the onion in broth over medium heat for about 5 minutes stirring frequently. 

4. Add garlic and continue to sauté for another minute. 

5. Add broth, carrots, and celery and bring to a boil on high heat.


6. Once it comes to a boil, reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes. 

7. Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth

Serves 4

(recipe adapted from Mercola Healthy Recipes)

Roasted kohlrabi and carrots with cardamon and orange glaze
(recipe page 163  Boxing Clever Cookbook)      serves 6-8

1 kohlrabi, peeled and cut into wedges
1 bunch of carrots, peeled and cut into chunks
4 tbsp vegetable oil
Finely grated rind of one orange
Salt and freshly ground pepper to taste

For the glaze

4 tbsp sugar
Juice of 4 oranges
Seeds from 6-8 cardamom  pods, crushed

1)  Preheat oven to 190 degrees C
2)  Put oil into roasting tin and put in oven until very hot
3)  Place veg into roasting tin.  Sprinkle with orange rind, season and stir to coat the vegetables in oil
4)  To make the glaze, heat the sugar and orange juice in a pan, stirring until sugar has dissolved.  Bring to boil and simmer for a few minutes until glaze is slightly syrupy and darker in colour
5)  Remove from the heat and stir in cardamom seeds
6)  Pour glaze over the vegetables and roast for about 10 minutes more, stirring once making sure that the glaze doesn't burn

Leafy Green Risotto 
(adapted from recipe on page 94 Boxing Clever Cookbook)         Serves 5-6

1 Litre vegetable stock
3 tbsp olive oil
2 onions, finely chopped
2 cloves garlic
350g Arborio rice
2 - 4 mixed lettuce heads or a salad bag or two or any leafy greens available (roughly shredded) 
125g garden peas, shelled
a knob of butter or margarine 
25g grated Parmesan cheese

1) Bring the stock to the boil, then turn the heat down to simmering point.

2) Heat the olive oil in a large pan and add the onion for about 2 minutes, without browning, then add the garlic and cook for a further 1 - 2 minutes

3) Add the Arborio rice to the pan and stir well to coat the rice with oil

4) Pour in the first ladleful of hot stock.  Stir risotto until stock has been absorb and continue to add stock in this way until all has been used

5) When rice is almost done, about 15 minutes into cooking time, add the shredded lettuce or greens, peas and some sliced onions.  Stir gently to mix the veg through the rice.  The lettuce will quickly wilt, the juices being absorbed by the rice.  If using brassica leaves, allow a little longer

6) The risotto is ready when all the liquid has been absorbed, the peas are tender and the rice is cooked.  The texture should be creamy rather than dry

7) If desired, stir in a knob of butter or margarine and sprinkle with Parmesan just before serving 

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